Chicken | Simple By Cindy

Trout with Lemon-Caper Sauce

Mar. 16
2016

After a weekend of nonstop eating, I really wanted to make something light. The ingredients for this fish recipe are always somewhere in my kitchen.

This recipe is courtesy of Giada DeLaurentis. She is a dependable resource for fast, simple weeknight dinners. She used sole for this recipe, but the supermarket did not have it, so I decided to try trout instead. It turned out fantastic!

The wonderful combination of capers, lemon, oregano and parsley give this dish a warm, comforting flavor. You can use any white fish for this recipe, such as sole, scallops or swordfish. It it also delicious on chicken!

This dish is easy and cooks very quickly, making it a must for any weeknight meal.

If you are wondering what to cook for dinner tonight, stop at your supermarket and buy any white fish of your choice. This sauce is so tender, delicate and easy, that I know it will be a go to whenever you are in a pinch for time!

You must give this a try! I assure you it will be worth it!

Ingredients for the Trout

4 trout fillets (or any white fish of your choice)
1/2 tsp. kosher salt
2 tbsp.olive oil.
4 tbsp. (1/2 stick) unsalted butter, at room temperature
1/3 cup all-purpose flour, for dredging
1 garlic clove, minced
1/4 cup of capers, drained and rinsed
1/4 cup of fresh lemon juice ( from 1-2 lemons)
1/2 cup low- sodium chicken broth
2 tbsp. chopped flat leaf parsley
1/2 tsp. chopped fresh oregano leaves

Using paper towels, pat the fillets very dry. Season with the salt.

Heat olive oil and butter in a medium skillet over medium heat.

Dredge the fillets in flour on both sides. Shake off excess and add fish to the pan.

Cook the fish for 2-3 minutes on the first side or until they start to brown around the edges.

Using a wide spatula, flip the fillets gently and cook on the other side for 30 seconds.

Remove the fillets to a plate, adding the rest of the fillets to the pan. (you may need to add more olive oil and butter).

Add the garlic and capers to the pan and stir over medium heat for about 15 seconds or until fragrant.

Add the lemon juice and chicken broth and stir, scraping up the bits from the bottom of the pan.

Simmer for about 2 minutes to reduce the liquid slightly.

Finish the sauce by stirring in the remaining 2 tablespoons butter and the parsley and oregano.

Spoon over the fish and serve.

Happy Eating!

It’s that simple!

Chicken Thighs with Roasted Tomatoes

Feb. 1
2016

I was planning my dinner for tonight and didn’t have time to run to the grocery store

Luckily, I had some defrosted some chicken thighs on hand.

Searching my refrigerator, I saw that I had 1 pint of cherry tomatoes, some white wine and tomato paste. It was time to use put these ingredients to use.

This recipe was such a success, my family asked me to make it again the following week.

It was an ideal way to use the ingredients I had in my home as well as creating a new favorite family recipe.

From my home to yours!

Ingredients for the Chicken Thighs

6 chicken thighs
2 small white onions, chopped (or 1 large)
6 garlic cloves, chopped
3 tbsp. tomato paste
1 cup of good white wine
3 cups of chicken broth
4 sprigs fresh thyme, chopped (or 2 tsp. dried)
4 sprigs of fresh oregano. chopped) or 2 tsp. dried)
1 pint of cherry tomatoes, cut into half
1 tsp. salt (plus 1 tsp. reserved)
1 tsp. pepper (plus 1/2 tsp. reserved)
3 tbsp. olive oil

Preheat oven to 350.

Pat chicken thighs dry with paper towel. Sprinkle both sides with salt and pepper.

Place olive oil in pan over medium heat. When the pan is very hot, add chicken thighs, skin side down. Set your timer for 7 minutes.

After 7 minutes, turn the chicken thighs over and cook for another 5-6 minutes.

Remove chicken thigh from pan and set aside.

Spill out all but 1 tbsp. of fat from pan.

Add onions and cook until translucent, about 5-7 minutes.

While onions are cooking, push them over to one side of the pot, and add tomato paste to the other side.Let it brown while onions are cooking about 5 minutes. Give each side a few stirs during this process.

Combine onions and tomato paste.

Place chopped garlic in the pan and let cook for 1 minute.

Pour in white wine and let it reduce for 5 minutes.

Scrape up any brown bits from the bottom of the pan.

Add in the tomatoes and cook for another 5 minutes.

Pour in the chicken broth and herbs and bring mixture to a boil.

Place the chicken thighs back into the pan (liquid should come up to half of the chicken thighs). Bring back to a boil.

Turn off the heat and put pan into the oven.

Bake for 20 minutes.

So delish!

It’s that simple!

Chicken Piccata and Roasted Potatoes

Nov. 30
2015

It is 4:00 p.m. and once again, that nagging daily question arises. What do I make for dinner?

I really hate that question!

Today I wanted to make something simple (as always) and starting looking through my cookbooks. I came across this one, courtesy of Ina Garten, Barefoot Contessa “At Home”. I love her cookbooks because the recipes are easy to read and follow. This is one you have to make! Ina writes that she makes this over and over and so will I.

My friend Tina told me how she made these potatoes for dinner one night and I knew I had to try them. They were just as she described them. Fantastic. If you make sure to really get them golden brown, they are almost addicting. I couldn’t stop eating them. I hope you enjoy them as well.

Please email me if you make any of my recipes and let me know how you liked them! Remember you can adjust, add or delete any ingredient to suit your preference! I would love to hear from you!

Ingredients for the chicken Breasts

3-4 boneless, skinless chicken breasts
1/2 tsp. kosher salt plus 1/2 tsp. for sauce
1/4 tsp. pepper plus 1/4 tsp. for sauce
1 cup flour
2 extra large eggs
1 1/2 cups seasoned dried bread crumbs
2-3 tbsp. good olive oil
1/3 cup of freshly squeezed lemon juice (2 lemons)
1/2 cup of good dry white wine
chopped fresh flat-leaf parsley, for serving

Preheat the oven to 400.

Place chicken breasts between plastic wrap and pound it out to 1/4 inch thick (mine were a little thicker than that) Sprinkle both sides with salt and pepper.

Mix the flour, 1 tsp. salt and 1/2 tsp pepper in a plastic bag.

Beat the eggs and 1 tbsp. of water together in a bowl.

Place the bread crumbs on a plate.

Shake the chicken in the bag with the flour mixture. Take each piece out shake off the excess flour, dip it into the egg mixture and then into the breadcrumbs.

Heat 2 tbsp. of olive oil in a large saute’ pan over medium to low-medium heat. Add 2 chicken breasts and cook them for 2 minutes on each side until browned. Set your timer.

Place them on the baking pan while you cook the rest of the chicken.

Heat more olive oil in the saute’ pan and cook the other 2 chicken breasts. Place them on the baking pan as well and place in the oven. Allow them to bake for 5-7 minutes while you make the sauce.

For the sauce, wipe out the saute’ pan with a paper towel. On medium heat, melt 1 tbsp. of butter and then add the lemon juice, white wine, 1/2 tsp. salt and 1/4 tsp pepper.

Boil over high heat until reduced by half, about 2 minutes.

Take the pan off the heat, add in the remaining butter and swirl to combine.

Serve one chicken breast on each plate and spoon on some of the sauce.

Top with fresh parsley.

Ingredients for the Potatoes

5 medium red potatoes
3 tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. pepper

Preheat oven to 500.

Line a baking pan with aluminum foil.

Cut off ends of the potatoes and very thinly slice them.

Mix potatoes with the olive oil, salt and pepper.

In a single layer, place each slice of potato onto baking pan.

Bake for 45-50 minutes until golden brown.

It’s that simple!

Braised Chicken Breasts

Nov. 18
2015

When most people think of cooking chicken, they usually imagine it roasted, grilled or fried.

Alternatively, braising is a way to gently cook meat, poultry or vegetables. It involves a four-part process. First you brown the chicken or meat, take it out and deglaze the pan. Next you add some of your favorite ingredients and lastly you cook it slowly in the flavorful liquid.

Most often, braising is done with the dark meat of a chicken. Today I chose the breast meat for you white meat lovers out there. Both come out equally soft and juicy. (I have also included a braising recipe for the dark meat in one of my previous blogs).

Feel free to add any ingredient of your choice; there are many possibilities. You can use a white wine vinegar, olives or any combination of herbs.

The result will be a succulent, tender chicken that your family and friends will adore.

Ingredients for the Chicken Braise

2 pieces white or dark meat chicken (one for each member of your family)

3 tbsp. olive oil
2 tbsp. butter or margerine
1 small white onion (or 1/2 large), chopped
4 cloves of garlic, chopped
4 sprigs of fresh oregano, (or 2 tbsp. dried)
4 sprigs of thyme, (or 2 tbsp. dried)
1 1/4 cups of good white wine
2 cups of chicken broth
Juice of 1/2 lemon
1 tsp. kosher salt
1 tsp. pepper

Preheat oven to 350.

Pat chicken dry with paper towels. Sprinkle both sides with salt and pepper.

In a Dutch oven or skillet that can also be used in the oven, heat olive oil and butter.

Place chicken skin-side down in the pan. SET YOUR TIMER for 7 minutes. Do not touch chicken or move it around. Also, do not crowd chicken in pan. This is important to brown correctly.

When timer goes off, turn chicken over and brown for another 7 minutes.

Take chicken out of the pot and set aside.

Pour off all but 2 tablespoons of oil. Place back on stove and add onions. Cook for about 5 minutes.

Add garlic and cook for 1 more minute.

Pour in white wine and deglaze pan for about 5 minutes. Be sure to scrape up all the brown bits stuck to the pan.

Add in the chicken broth, lemon juice, and herbs. Bring to a boil.

Place chicken back in the pot. The liquid should cover chicken half-way up.

Transfer the pan to the oven and bake the chicken for 25 minutes.

Serve with any vegetable of your choice ( I served it with my roasted parsnips).

It may seem like a lot of steps, but if you prepare all your ingredients first, it it a very quick and easy process.

Perfect for the fall weather! Enjoy!

It’s that simple!

Mini Buffalo Chicken Balls

Nov. 13
2015

This is another great “ball” recipe from The Meatball Shop cookbook.

My friend Beth, who has always known the best cookbooks, had tried this recipe herself and told me how wonderful it was. She was right as always and this is definitely blog worthy.

When paired with a blue cheese dip, these buffalo balls are delicious. I include them in many of my family gatherings and they are always a hit.

By the way, the author’s have a restaurant in New York City which is on my “to try” list. I hear that these balls, in particular, are among their favorites.

As I promised, this is another fabulous “ball” appetizer to try. You can make them ahead and freeze them. How great is that?

Ingredients for the Chicken Balls

2 tbsp. vegetable oil
4 tbsp. (1/2 stick) unsalted butter
1/3 cup Frank’s Redhot sauce (or any other favorite hot sauce)
1 pound ground chicken (preferably dark meat)
1 large egg
1/2 celery stalk, minced
3/4 cup breadcrumbs
1 tsp. kosher salt

Preheat oven to 450.

Drizzle the vegetable oil into a 9 x 13-inch baking dish and use your hand to evenly coat the surface.

Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.

Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, 3/4 inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching each other.

Roast for about 15-20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 155F. (I changed this temperature to 10 degrees below original recipes to allow cooking time after it is taken out of the oven).

Allow the meatballs to cool for 5 minutes before serving.

It’s that simple!