Tag Archive for: chicken

Crunchy Chicken Schnitzel

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  • 2 boneless, skinless chicken breasts
  • 2 Tbsp. lemon juice
  • 3/4 c. panko
  • 2 Tbsp. grated parmesan
  • 1 Tbsp. parsley flakes
  • ¼ tsp. garlic powder
  • Salt and pepper
  • 1/3 c. flour
  • 1 egg, beaten
  • 3-4 Tbsp. butter
  • Lemon wedges and parsley to garnish

Pound chicken thin.  Put on a plate; top each piece with 1 Tbsp. lemon juice, turning to coat.  In a pie plate, combine panko, parmesan, parsley, garlic powder, plus salt and pepper to taste.  Put flour in a second pie plate and beaten egg in a third.  Cut chicken in half for 4 total pieces.  Dredge in flour, coat with egg, and press both sides to cover with panko.  Heat 2 Tbsp. butter in a large skillet over medium high heat.  Add chicken and cook until browned, 4-5 minutes.  As you turn the pieces, add another 1-2 Tbsp. butter to pan for second side browning, about 4 minutes more.  Serve with lemon wedges and a sprig of parsley to garnish.

Accompany with Cooper-Garrod Chardonnay

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Cherries-n-Chicken

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Serves 6

  • 6 boneless chicken breast halves
  • 6 tbsp butter, melted
  • Flour for dredging
  • I can Bing cherries, 16 oz.
  • I onion, sliced thin
  • I bottle chile sauce, 12 oz.
  • 1/2 cup brown sugar
  • I tbsp Worcestershire sauce
  • 1/2 cup sherry

Preheat oven to 400 degrees Wash chicken pieces, pat dry. Dip chicken in butter, then flour. Bake 20 minutes in a 9” x 13” dish. Meanwhile, simmer the juice from the cherries with the onion, chile sauce, brown sugar, and Worcestershire. Reduce oven to 250 degrees. Pour sauce over browned chicken and bake 45 minutes more. Spoon cherries and sherry over chicken. Return to oven for 15 minutes. Serve over white rice.

Accompany with Cooper-Garrod Cabernet Franc

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Ginger Apricot Chicken

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Serves 4

  • 1/2 cup all-purpose flour
  • 1 teaspoon ground coriander
  • 4 skinless boneless chicken breast halves
  • ¼ cup (1/2 stick) butter
  • 8 dried apricots, thinly sliced
  • 2 large green onions, sliced
  • 1 cup canned low-salt chicken broth
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons apricot preserves
  • 1 tablespoon honey
  • 2 teaspoons soy sauce
  • ¾ teaspoon ground ginger

Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess. Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm. Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

Accompany with Cooper-Garrod Chardonnay

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Summer-ripe Salad

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Serves 4

  • 1/4 c. canola oil
  • 2 T. white wine vinegar
  • 2 T. honey
  • 1/4 t. onion powder
  • 1/4 t. garlic salt
  • 1/2 t. poppy seeds
  • 3 large peaches
  • 2 c. diced cooked chicken
  • 1/2 c. diced red onion
  • 6 c. salad greens
  • 1/2 c. chopped walnuts

In a large bowl, whisk together oil, vinegar, honey, onion powder, garlic salt, and poppy seeds. Add fresh ground pepper to taste. In the same bowl, cut up 2 peaches into bite-size pieces. Add chicken and onion. Toss to coat. Cover and chill up to 2 hours. At serving time, arrange salad greens on plates. Top with chicken mixture and walnuts. Slice the remaining peach as garnish. (You can double the dressing and pass on the side.)

Serve with Cooper-Garrod Chardonnay

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Triple Star Chicken

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  • 2 Tbsp. olive oil
  • 1 large shallot, minced
  • 1 Tbsp. minced fresh ginger
  • 1⁄2 tsp. fresh ground pepper
  • 3 star anise pods
  • 1 c. port
  • 2 1⁄2 lbs. chicken thighs

Heat oil in small saucepan; sauté shallots, ginger, pepper, and star anise a couple minutes. Add port; simmer 5 minutes. Allow to cool. Place chicken pieces in a gallon Ziplock bag, pour in marinade, and refrigerate overnight. You may grill or broil this recipe! Remove chicken from marinade and boil the marinade for 5 minutes. Cook the chicken pieces 5-7 minutes per side until juices run clear, basting with reserved marinade when you turn them.

Accompany with Cooper-Garrod Cabernet Franc

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Pancetta & Chicken Fettuccine

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Serves 6-8

  • 2 c. shredded cooked chicken
  • 16 oz. fettuccine
  • 1⁄4 lb. pancetta, chopped
  • 2 Tbsp. butter
  • 4 oz. shitake mushrooms, sliced
  • 1⁄4 c. pine nuts
  • 1 c. cream
  • 4 Tbsp. grated Parmesan
  • Salt and pepper
  • Chopped parsley garnish

While fettuccine cooks per package instructions, use a large skillet to sauté pancetta. Remove from skillet when browned and add butter. Sauté mushrooms and pine nuts until lightly browned. Set aside with pancetta. Add cream to skillet and cook until somewhat thickened. Add drained fettuccine to cream; stir to coat. Mix in chicken, pancetta, mushrooms, pine nuts, and Parmesan. Season to taste. Serve on warm plates; sprinkle with chopped parsley.

Accompany with Cooper-Garrod Test Pilot Hellcat, F6F

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Honey-Lime Chicken Bites

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  • 2 Tbsp. honey
  • 3 Tbsp. lime juice
  • 3 Tbsp. soy sauce
  • 1 Tbsp. vegetable oil
  • 1⁄2 tsp. Sriracha sauce
  • 2 garlic cloves, pressed
  • 2 Tbsp. chopped cilantro
  • 1 lb. boneless, skinless chicken breasts

Cut chicken into 1″ cubes. In a medium sized bowl, combine remaining ingredients for marinade. Add chicken and stir to coat thoroughly. Cover and marinate at least an hour, stirring occasionally. Put chicken pieces on 4 skewers. Broil or grill over medium high heat, about 6 minutes per side, turning once. Serves 4 as main course, or can be served on toothpicks as appetizers.

Accompany with Cooper-Garrod Chardonnay

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Coconut Soy Braised Chicken

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  • 2 Tbsp. sesame oil
  • 1 red onion, minced
  • 1 red bell pepper, minced
  • 2 Tbsp. lemongrass, minced
  • 8 boneless, skinless chicken thighs
  • 1⁄4 c. tamari soy sauce
  • 1 can coconut milk
  • 1 c. cream
  • 1 Tbsp. basil, chopped
  • 1 Tbsp. cilantro, chopped
  • Optional: Sriracha sauce and/or Wasabi paste

In large sauté pan (with lid) heat sesame oil. Sauté onions, bell pepper, and lemongrass until softened and lightly caramelized. Move to outside edge of pan. Season chicken with salt and pepper. Place in center of pan, turning to lightly brown both sides. Add soy sauce, coconut milk, and cream. Bring just to a boil; cover and reduce heat to simmer for 20-25 minutes. Add basil and cilantro before serving over rice. Spicy fiends may add sriracha and/or wasabi with sauce ingredients to kick things up a notch, as desired.

Accompany with Cooper-Garrod Viognier

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Chicken with Creamy Mushroom Sauce

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Serves 4

  • 4 boneless, skinless chicken breasts
  • Lemon juice
  • 4 Tbsp. butter
  • 2 Tbsp. minced shallot
  • 4 oz. fresh mushrooms, sliced
  • 1⁄4 c. beef bouillon
  • 1⁄4 c. Madeira
  • 1 c. heavy whipping cream
  • Salt and pepper

On a plate large enough to hold the 4 chicken breasts, sprinkle them with lemon juice and allow to macerate while you begin preparations. Melt the butter in a large sauté pan. Add the shallot and cook to soften before adding the mushrooms. Saute several minutes before moving to the sides of the pan. Cook chicken breasts in the center of the pan, discarding any lemon juice left in the plate. When cooked through on both sides, remove chicken to warmed plate and tent while finishing sauce. Add bouillon and Madeira to mushrooms in pan and boil down over high heat until thickened. Stir in the cream and boil down again until cream has thickened slightly. Season to taste with salt and pepper. Return chicken to pan to warm and coat with sauce before serving.

Serve with Cooper-Garrod Chardonnay

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Chicken with Blackberries and Brown Sugar

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  • 1/2 c. dry white wine
  • 3.5 lb. chicken, cut into 8 pieces
  • 3 Tbs. fresh thyme leaves or 1 1/2 tsp. dried
  • 3/4 tsp. sweet paprika
  • salt and freshly ground pepper
  • 1/2 c. chicken stock
  • 2 Tbs. light brown sugar
  • 2 Tbs. mashed fresh blackberries or blackberry preserves
  • 2 garlic cloves, minced
  • 2 Tbs. white wine vinegar
  • 1 tsp. olive oil
  • 1/4 tsp. ground cumin
  • 1/2 c. fresh blackberries (optional) for garnish

Preheat oven to 375 degrees. Pour 1/4 cup of the wine into a large nonreactive baking dish. Arrange chicken pieces in the dish skin side up; sprinkle with thyme, paprika, salt and pepper. Bake 35 minutes, adding remaining wine and the chicken stock to pan as juices evaporate; baste occasionally. Meanwhile, combine the brown sugar with the mashed blackberries, garlic, vinegar, oil, cumin, and remaining 1/4 tsp. paprika in a small bowl. Spoon the blackberry mixture over the chicken and continue baking about 10 minutes more, basting occasionally, until juices run clear when chicken is pierced with a fork.

Transfer chicken to a serving platter; cover loosely with foil. Pour cooking juices into a nonreactive saucepan and bring to a boil over moderate heat. Cook until reduced by half, about 2 minutes. Season with salt and pepper before spooning over the chicken. Garnish with fresh blackberries. (Note: Fresh blackberries create a more tart sauce, whereas blackberry preserves produce a thicker, more sweet sauce.)

Accompany with Cooper-Garrod Cabernet Franc

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