Chicken | Simple By Cindy

Balsamic Chicken with Couscous

Jan. 9
2017

My construction is finally over! It was a long 5 months, and I’m so glad to be back! My goal was to be back in business by Thanksgiving, and thankfully, all went fairly smoothly. Sure, there were a few glitches, but overall, I can’t complain.

A week before Thanksgiving, (a holiday at which I host 50 people), my house was still a construction site! It was challenging, but somehow we managed to get the house clean and ready for the holiday. Whew! Glad it is over!

Enough of that, let’s talk about cooking. I missed writing my blog and I am so happy to be back!

I found this chicken recipe online, but made so many changes that I now consider it one of my own.

Many recipes do not call for browning or crisping the skin first. I think this is one of the most important steps in any chicken recipe. Nothing beats chicken with a crisp, caramelized skin. This will add only 10 minutes to the cooking time, yet yields a wonderful texture and enticing flavor to any chicken dish. If you can, try to spend the extra time to brown it, it is so worth it.

Although this recipe is made with couscous, you can make the balsamic chicken with any grain such as barley or farro. I prefer to use chicken broth instead of water to prepare it. The chicken broth will add a nice dimension of flavor.

I love this recipe. The chicken thighs are so moist, accompanied by a delicious, uncomplicated sauce that makes this an easy go-to meal.

You can use this recipe with chicken breasts, but be sure to get bone-in breasts. They have much more flavor and will be tender and just as good.

This recipe will serve 4 people, but you want might to make a little extra. I am sure they will be asking for seconds!

Today’s Hint: For crispier skin on chicken, or for a better browning on meat, always pat them dry with a paper towel. If you leave any moisture on the chicken or meat, it will impede the browning process. Do not overcrowd the pan or your meat or poultry will steam and not brown! Remember, the brown part is always the best tasting part of the poultry or meat. It is also known as caramelizing, which ensures the best (and yummy) results.

Ingredients for Chicken

4 chicken thighs (or chicken bottoms (thigh and leg)
4 tbsp. olive oil
1/2 cup balsamic vinegar
1/2 cup chicken stock
1-2 tbsp. sugar (optional)
2 cloves garlic crushed

Ingredients for Couscous

1 1/2 cups couscous
2 1/4 cups chicken stock
3 tbsp. margarine or butter
4 cloves garlic, chopped
3 tbsp. fresh oregano, finely chopped

Pat the chicken bottoms dry with a paper towel. Sprinkle both sides with a good amount of salt and pepper.

balsamic chick cous with salt and pepper

Place skillet on stove, over medium heat. Add chicken, skin side down. Let cook, without moving it for 6-7 minutes. Turn the chicken over and repeat on the other side for about 4-5 minutes.

*The pan becomes hotter as it cooks, so the browning time for the other side will be less.

Set pan aside.

Prepare the marinade. Combine the vinegar, chicken stock, sugar and garlic in a shallow bowl.

Place chicken in marinade 10 minutes for each side.

Prepare the couscous.

Boil chicken stock and pour over couscous in a medium bowl. Cover the bowl tightly with a plate or aluminum foil and let it sit for 5-7 minutes, until all the liquid is absorbed. If you have any remaining liquid, just pour it out. Set aside.

Cut butter into small pieces (this will help it melt faster) and place in skillet (different than the one you used for the chicken) over medium-low heat.

Add the garlic and oregano and cook for 1-2 minutes. Be careful, you do not want the garlic to turn brown or burn.

Add the couscous into the pan and stir it for about 3-4 minutes. Set aside.

Add the chicken and the marinade back into the original pan and let it cook on medium-low for 10-15 minutes. The marinade will thicken.

Place couscous on a serving platter and pour the chicken and sauce over it.

Dinner served!

It’s that simple!

Skillet Chicken Thighs

Aug. 17
2016

Just a reminder that I am undergoing a kitchen renovation, so I will not be posting as much as I usually do. I am truly missing cooking and posting!

Stay with me, the best is yet to come.

This recipe is a quick and easy way to get dinner on the table.

Cooking with chicken thighs (instead of breasts) are always a way to ensure that you will be getting tender, juicy meat. Unless you overcook them, they always come out beautifully.

Just follow this recipe and you will have a simple, delicious meal on the table in minutes.

I always try to include the dried alternative to herbs, but it is summer, so you should try to use fresh herbs whenever possible.

See my post, http://www.simplebycindyblog.com/simple-herbs/ to grow your own.

These chicken thighs were so succulent, accompanied by a perfect sauce that is uncomplicated and scrumptious. This is a wonderful, healthy meal you “must try” for any weeknight dinner. It will serve 4 people.

Ingredients for Chicken Skillet

2 tbsp. extra-virgin olive oil
6 boneless, skinless chicken thighs
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 onion, thinly sliced
8 ounces fresh mushrooms
2 red bell peppers. thinly sliced
2 cloves garlic, chopped
4 sprigs fresh oregano, or 2 tbsp. dried
1 cup chicken broth
1 (14 oz.) can crushed tomatoes
4 large leaves fresh basil, or 1 tsp. dried

Heat olive oil in a large skillet over medium heat.

Season chicken on both sides with salt and pepper and cook until golden brown each side, about 7 minutes each side. Transfer to a plate.

In the skillet, add onion and peppers. Sauté until softened, about 5 minutes.

Add mushrooms. cook for about 2 minutes.

chicken skillet onions peppers and mushrooms

Add garlic and cook for 1 minute.

Deglaze pan with chicken broth and crushed tomatoes. Add oregano.

chicken skillet chicken broth and crushed tomatoes

Bring to a boil.

Reduce heat to simmer and let it cook for 10-15 minutes.

Return chicken to pan, spoon sauce over it and let it cook for 10 minutes.

Remove from heat and garnish with basil.

It’s that simple!

Chicken with Honey-Soy Sauce

Jun. 29
2016

I was looking for some fast and easy chicken recipes. After selecting a few, I chose all my favorite ingredients and created my own recipe.

The most important thing to know about cooking chicken is how to brown it. The crispy skin gives it a delicious added texture and yummy goodness that will ensure a flavorful outcome. You do not even need to add a sauce if you want a quick dinner. Just brown it up and serve; it will still be wonderful and tasty.

I found the sauce to be a perfect compliment to this dish. It was sweet and salty, and added a whole new layer of flavor.

It was on the dinner table in less than an hour and my family adored it!

It serves 6 people and I know they will love it!

Ingredients for Chicken with Honey-Soy Sauce

1/2 cup of butter or margarine (1 stick)
4-5 garlic cloves, minced
3 tbsp. soy sauce (you can also use low-sodium)
3 tbsp. honey
3 tbsp. fresh parsley, chopped
4 tbsp. olive oil
2 tbsp. salt, divided
1 tbsp. pepper, divided
6 chicken thighs, skin-on

Drizzle chicken thighs with 1 tbsp. salt and 1/2 tbsp pepper.

Heat olive oil in a large skillet over medium heat.

Place chicken thighs, skin down in skillet. Do not overcrowd skillet, or chicken thighs will not brown.

Set your timer for 7 minutes. Do not move chicken thighs.

Drizzle 1 tbsp. salt and 1/2 tbsp. pepper over the other side of chicken thighs.

After 7 minutes, turn over chicken thighs and cook for about 5 minutes.

If you have to do this in batches, lower your timing by 3 minutes each side. This is because the oil gets very hot and the chicken will cook faster after each batch.

Preheat oven to 350.

Take chicken out of skillet and set aside.

In a small saucepan over medium heat, combine the butter or margarine, garlic, soy sauce, honey and parsley.

Cook until the butter melts, take off stove and set aside.

Place chicken in a baking dish, skin side down, and pour the butter mixture over it.

Place in the pre-heated oven. Set your timer for 10 minutes.

After the 10 minutes, turn the chicken over and set oven to 425.

Place the chicken into the oven for 15 more minutes, or until tops of chicken are crispy golden brown.

If they are not, turn your oven to “broil” and cook for 2 minutes, until tops are crispy golden brown.

Remember each person’s oven cooks at different times, so watch carefully.

Take chicken out of oven and place on serving dish. Serve hot.

It’s that simple!

Creamy Lemon-Pepper Orzo

Jun. 1
2016

Do you always make the same thing for dinner? I, too, have my go-to dinners that are fast and easy. Since I have started this journey on my blog, I research and experiment with new dinner ideas all the time. I love sharing them with all of you!

I tried this recipe for it’s unique ingredients.

I thought the Greek yogurt, peas, tarragon and basil paired together wonderfully. The addition of the lemon and the lemon zest put a nice zippy life into it. The pasta had a hearty, yet light taste. Overall, it was tangy and flavorful.

The recipe is paired with grilled chicken breast. The flavors of the yogurt and chicken together worked perfectly.

This is another great recipe from The Food Network Kitchen, and serves 4.

Really delicious! Give it a try!

Ingredients for the Lemon-Pepper Orzo

1/4 cup plain fat-free Greek yogurt, at room temperature
1 tbsp. extra-virgin olive oil
1 large clove garlic, minced
Juice of 1 lemon
Zest of 1/2 lemon
1 tsp. kosher salt, divided, plus 1-2 tbsp. for the orzo
1/2 tsp. black pepper
1 cup whole wheat or other whole grain orzo
1 cup frozen petite peas, thawed and patted dry
4 ounces finely crumbled goat cheese, at room temperature
4 tbsp. chopped fresh herbs, such as basil and tarragon

Whisk together the yogurt, 2 teaspoons of the oil, the garlic, lemon juice, lemon zest, 1/2 tsp. salt and 1/2 tsp pepper in a medium bowl until well combined.

lemon pepper orzo yogurt lemon juice pepper

Bring a pot of water to a boil. Add 1 tablespoon salt to the boiling water.

Add the orzo to the boiling water and cook according to package directions until al dente.

Add in the peas in the last 1 minute of cooking the pasta.

Reserve 1 cup of the pasta water.

Drain the orzo and peas into the yogurt mixture, along with 1/2 of the goat cheese, 3 tablespoons of the herbs, lemon zest and 3/4 of the reserved cooking liquid until well-combined.

Sprinkle the remaining goat cheese and herbs on top of the orzo.

It’s that simple!

Caramel Chicken

May. 13
2016

This chicken recipe is finger-licking good! How can I possibly describe the awesomeness of this main dish?

The chicken is browned to perfection in the skillet and is tender and juicy. Browning the chicken this way gives it a beautiful brown crust on the outside that pairs incredibly with the caramel sauce.

The sweet caramel-soy glaze thickens up perfectly. The vinegar and soy sauce create a sweet, spicy and delicious accompaniment to the chicken.

You can also add some red pepper flakes, light brown sugar or oyster or fish sauce in place of the vinegar.

Whatever you do, make this chicken tonight. It is amazing, flavorful and quick. You will be craving the leftovers!

This recipe is courtesy of Bon Appetite and serves 4.

Ingredients for the Caramel Chicken

2 tbsp. vegetable oil
2 1/2 pounds skin-on, bone-in chicken thighs
Kosher salt
8 garlic cloves, peeled
1/3 cup (packed) light brown sugar
1/4 cup (or more) unseasoned rice vinegar
2 1/4 inch slices peeled ginger
1 cup low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 scallions, thinly sliced

Heat oil in a large wide heavy pot over medium-high heat.

Season chicken with salt and pepper and, working in 2 batches, cook until golden brown and crisp, about 7 minutes each side; transfer to a plate.

Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to a plate with chicken.

Pour off fat from pot.

Return pot to medium-high heat and add 1/2 cup of water, scraping up browned bits.

Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes.

Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.

Add ginger, broth and soy sauce, then add chicken, skin side up and garlic.

Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, about 20- 25 minutes.

Transfer chicken to a plate.

Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 8-10 minutes.

Return chicken to pot; turn to coat.

Top with scallions and serve.

It’s that simple!