The Chicken Factor

By / Food / May 13th, 2013 / 2

“It tastes just like chicken!”

If I had a dime for every time I’ve heard that line, I’d be a millionaire by now. Let me tell you, I’ve tried frog legs, eel, alligator, rabbit and kangaroo. And despite assurances to the contrary, none of it tasted even remotely like chicken. In fact, frog legs happen to taste just like frog legs. Eel tastes exactly as I imagined eel would taste, if I ever really imagined the taste of eel at all. And so on.

I’m not a fussy eater, but I made a vow long ago that I would never eat anything uglier than I am. That’s why snails, gators and frogs are officially off the menu. Chicken, however, is economical, low in calories and versatile. And you know what tastes just like chicken? Chicken!

Grilled chicken with nectarines

Rating: 51

Serves: Serves 4

Peaches can be used in this dish, although I prefer the smoother skin of the nectarine. Sriracha sauce lends a distinctive roasted red-pepper note, but you can also use chipotle or other hot sauce.

Ingredients

  • 1/3 cup peach preserves
  • 1/3 cup peach nectar or juice
  • 1 tbsp fresh lemon juice
  • 1/2 tsp Sriracha sauce, or other hot sauce
  • 2 tsp olive oil
  • 1 tbsp minced cilantro, plus more for garnish
  • Kosher salt and freshly ground pepper, to taste
  • 3 nectarines or peaches, cut in half and pits removed
  • 4 boneless chicken breast fillets

Instructions

  1. Place chicken and nectarines on platter.
  2. Drizzle with reserved peach sauce.
  3. Garnish with cilantro.

Drink Suggestion:

Serve with a peachy-raspberry rosé from Provence.

https://quench.me/food/the-chicken-factor/

Ginger garlic coconut chicken thighs

Rating: 51

Serves: Serves 4

This dish is similar to chicken satay, without the fuss of slicing and skewering chicken breasts. Start this dish the night before; the chicken thighs must be marinated overnight.

Ingredients

  • 1 2-inch piece fresh ginger root, peeled and chopped
  • 4 cloves garlic, peeled
  • 1 small onion, peeled and quartered
  • 1 can coconut milk
  • 1/4 cup brown sugar
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp turmeric
  • 8 bone-in chicken thighs, skin removed

Instructions

  1. Place the ginger, garlic and onion in a food processor. Pulse until finely chopped.
  2. Add coconut milk, brown sugar, soy sauce, sesame oil and turmeric. Process until blended.
  3. Place chicken in glass or ceramic oven-proof baking dish. Pour garlic-coconut mixture over chicken and cover. Refrigerate overnight, turning chicken a few times.
  4. Preheat oven to 375?F.
  5. Roast chicken in marinade, uncovered, for 40 minutes or until chicken is cooked through. Serve with jasmine rice and roasted green beans with mushrooms.

Drink Suggestion:

A German Riesling Spätlese is a balanced and fruity choice with this dish.

https://quench.me/food/the-chicken-factor/

Honey mustard chicken with apples

Rating: 51

Serves: Serves 4 to 6

I am absolutely obsessed with honey mustard; my fridge is filled with it, from well-known squeezable brands to esoteric little jars of sweet-hot heaven. With this recipe, use any honey mustard you have on hand. It’s all good.

Ingredients

  • 8 bone-in chicken thighs, skin removed
  • Kosher salt and freshly ground pepper, to taste
  • 2 tbsp olive oil
  • 1 large onion, peeled and thickly sliced
  • 2 Cortland or other baking apples, cored, peeled and thickly sliced
  • 1 cup low-sodium chicken broth
  • 3 tbsp honey mustard
  • 1 tbsp butter, softened
  • 1 tbsp flour

Instructions

  1. Preheat oven to 450?F.
  2. Season chicken with salt and pepper. In large oven-proof skillet, sauté chicken in hot olive oil until golden brown on both sides, about 9–10 minutes. Remove and set aside.
  3. Pour off all but 2 tbsp of the drippings. Add onion and apples. Sauté until softened, about 5 minutes.
  4. In a small bowl, mix broth with honey mustard. Add to skillet and bring to a boil. Return chicken to skillet. Transfer to oven and roast chicken, apples and onions until chicken is cooked through, about 15–20 minutes. Remove chicken, apples and onions and set aside.
  5. Place skillet with pan juices on stove.
  6. Make a beurre manié: mix butter and flour in small bowl to make a paste. Bring pan juices to a simmer. Whisk in beurre manié. Bring to boil, whisking until thickened. Serve sauce with chicken, apples and onions.

Drink Suggestion:

A Pinot Grigio with hints of golden apple is a nice match.

https://quench.me/food/the-chicken-factor/
ABOUT THE AUTHOR

Quench Food Editor, Nancy Johnson, minced, sliced, chopped, sautéed and sipped her way through George Brown College’s culinary program with a focus on food writing and wine. Nancy cooks by the code her Italian grandmother taught her: For the best results, always use the freshest, best ingredients. She writes for Ohio-based Wine Buzz Magazine and recently published a short story in Woman’s World Magazine. She is always on a diet.

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