Category Archives: Chicken – Duck – All Poultry

Braised chicken


family loved this !

served 4 (so I made double)


1 5 lb chicken cut up. (I used organic)
1 ½ cups plus 2 tablespoons canola oil
2 cups white wine
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 bulbs of garlic, halved
1 bunch thyme
1 carrot, peeled and diced
1 large red onion, roughly chopped
1 large white onion, roughly chopped


1. In a large bowl, toss the chicken with 1 ½ cups|350 ml canola oil, 1 cup|250 ml white wine, salt, and pepper until evenly coated. Cover and refrigerator for at least 25 minutes and up to 24 hours.

3. Heat the remaining canola oil in a large Dutch oven over medium-high. Add the chicken and cook, turning as needed, until golden and the skin is crispy, 5 to 7 minutes. Transfer the chicken to a plate and set aside.

4. Add the garlic, thyme, carrot, and onions and cook until slightly soft, about 5 minutes. Take the remaining marinade and pour it directly into the hot pan and bring up to a low simmer. Add the remaining wine to the simmering vegetable mix and let it cook for approximately 10-12 minutes, or until the vegetables are soft.

5. Add the chicken back to the pot and cover. Bake for 35 minutes, remove the lid, and bake an additional 10 to 15 minutes or until golden on top.


chicken leek stew with curry

8 chicken thighs, bone in and skin on
salt and pepper
1 tablespoon olive oil
 5 cloves garlic, peeled
3 medium sized leeks, thoroughly washed and chopped into rounds
250g button mushrooms, diced
1 celery rib, minced
1 1/2 cups baby carrots,
1 tbsp very hot curry powder
4 sprigs fresh thyme,
2 fresh bay leaves,
2 tbs unsalted butter,
4 cups chicken broth
1 cup dry white wine, plus extra for seasoning
salt and freshly ground black pepper
flat leaf parsley
1. Preheatthe oven to 300°F. Salt and pepperthe chicken pieces on
both sides and pat dry. In a large, heavy, oven-proof skillet with a
cover, heatthe oil over high heat. When itis shimmering hot, add the
chicken pieces skin-side down and cook undisturbed untilthe skin is
crisp and golden, atleast 3 minutes. Turn over and brown the other
side well, anotherfew minutes. Remove the chicken pieces to a plate.
2. Add the leeks and garlic celery, and carrots to the skillet and cook over medium heat
until starting to soften,then add the and thyme Stir in the curry powder
Deglaze the pan with the wine. Reduce down by half and then add the chicken stock.
Cover and slide into the oven. Cook until the chicken is fork tender, about 45 minutes.
3. Remove the pot the oven and transfer the chicken pieces to a pot. Bring the sauce to a simmer and taste  and thicken. Add the salt pepper and maybe some lemon rind, remove the skin (keepiing it aside) and the bones and add back the chicken to the pot

Instructions: for crispy chicken skinPreheat oven to 350 °F/177 °C.

Line a baking sheet with parchment paper.

Cut the chicken skin into pieces that are 3 to 4 inches across when stretched out. Lay the pieces down, stretched flat, on the baking sheet lined with parchment paper. Sprinkle lightly with salt or any other seasonings.

Place another piece of parchment paper over the skin and set a baking sheet on top. (This covering prevents the skins from burning and curling up)

Bake 45 minutes, or until the chicken skin is golden and very crispy.



  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 4-1/2 teaspoons canola oil, divided
  • 1/2 teaspoon lemon juice
  • 4 boneless skinless chicken breast halves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash paprika
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • Bacon strips, partially cooked
  • 2 teaspoons minced fresh parsley


In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11×7-in. baking dish.
In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.
Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with parsley.

marinade for asian dishes and option for sauce


  • For the Chicken:
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch chunks (see note above)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1 teapsoon dark soy sauce
  • 1 teaspoon Shaoxing wine (see note above)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon roasted sesame oil
  • 1/2 teaspoon cornstarch
  • For the Stir-Fry:
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon distilled white vinegar
  • 2 tablespoons homemade or store-bought low-sodium chicken stock
  • 1 tablespoon sugar
  • 1 teaspoon roasted sesame oil
  • 2 teaspoons cornstarch
  • 3 tablespoons vegetable, peanut, or canola oil, divided
  • 1 large red bell pepper, cut into 3/4-inch dice
  • 1 large green bell pepper, cut into 3/4-inch dice
  • 2 stalks celery, cut into 3/4-inch dice
  • 1/2 cup roasted peanuts
  • 2 teaspoons minced fresh garlic (about 2 medium cloves)
  • 2 teaspoons minced fresh ginger
  • 1 scallion, white and light green parts only, finely minced
  • 8 small dried red Chinese or Arbol chilies (see note above)


New recipe with me using a new technique for cooking chicken breast (at least for me!)

  • skin on boneless chicken breast
  • salt
  • pepper
  • 5 sauge leave
  • 1 tbsp chives
  • 4-5cloves of garlic
  •  tablespoons of butter

crush garlic and thinly slice sage. Mix in mixer with butter

Cut a small slit in chicken and stuff with mixture and also stuff under skin

Make sauce

1 tbsp butter

1 shallot

1 tbsp flour

1 cup cream or milk

2 tbsp dijon

4 tbsp brie

melt butter, add shallot, cook until soft. Add flour and cook until slightly browned.  Add Cream or Milk  cook until slightly thickened.  Add Dijon and Brie and cook until well combined

Cook chicken in 2 tbsp on skin side in butter until well browned. Flip chicken and add in 1 cup of chicken broth and cover until breast reaches 160,  Then flip and re crisp for 5 minutes on skin side until crispy and serve with sauce

I served with mashed potatoes, string beans and carrots



Chicken Orzo skillet

1 tsp (5 mL) olive oil
3/4 lb (375 g) boneless, skinless chicken breasts, cut into strips
2 cups (500 mL) sliced button mushrooms
1/2 cup (125 mL) chopped onion
2 cloves garlic, minced
1 can (284 mL) CAMPBELL’S ® Condensed Low Fat Cream of Chicken Soup
2/3 (150 mL) cup water
3/4 cup (175 mL) orzo
1 cup (250 mL) shredded carrots
1/4 tsp (1 mL) ground black pepper
1 tbsp (15 mL) chopped fresh basil leaves, plus 2 basil leaves, cut into fine strips
1 tomato, diced

Directions: 1. Cook chicken until well browned in heated oil at medium­high heat in large skillet. Add mushrooms, onions and garlic. Cook and stir for 3 minutes.

2. Add all other ingredients except for basil strips and tomato. Mix well and bring to the boil. Reduce heat.

3. Cover and simmer for 15 minutes, stirring occasionally.

4. Add basil strips and tomato and stir to combine.

Tips: Although orzo looks like rice, it is actually a small, smooth textured pasta made of hard wheat semolina.

Chicken Pot Pie

  • 1 pkg. (17.3 ounces) Puff Pastry Sheets, thawed
  • 1/3 cup butter
  • 4 medium carrots, peeled and sliced (about 2 cups)
  • 3 medium onions, chopped (about 1 1/2 cups)
  • 8 oz. mushrooms, sliced (about 3 cups)
  • 1/3 cup all-purpose flour
  • 3 1/4 cups Chicken Broth
  • 1 tbsp. Dijon-style mustard
  • 1 tsp. dried thyme leaves, crushed or 1 tablespoon minced fresh thyme leaves
  • 1/2 tsp. ground black pepper
  • 3 cups cubed cooked chicken
  • 1 cup frozen peas, thawed
  • 1/4 cup chopped fresh parsley


1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry.

2. Bake for 25 minutes. Remove the aluminum foil.

3. Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.

4. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.

5. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.

6. Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet.

7. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.

For the pot pie base 2 sticks butter (16 tablespoons, 8 ounces or 1 cup) 2 cup flour Reserved chicken broth 1 cup half and half cream 1 cup sherry Salt and pepper 2 cup frozen peas 1 batch Pesto and Chive Biscuit Topping Reserved chicken and vegetables For the chicken & meat broth 1. Put the chicken parts into a large stockpot and add just enough water to almost completely cover them. 2. Add the salt, pepper and bay leaves. Bring the mixture to a simmer and cook until you can easily separate the chicken meat from the bones, about 30 minutes or so. 3. Remove the chicken from broth and when it’s cool enough to handle, pull the meat from the bones. Discard the bones and skin. Reserve the broth and some of the fat that floats to the top. For the garnish vegetables 1. Place the empty chicken pot back over heat and add a ladle full of the chicken fat on top of the broth. Add the vegetables and sauté them until they softened. Remove the vegetables from the pot and reserve. For the pot pie base 1. Put chicken pot back on burner and add the butter. When it has melted, stir in the flour and continue cooking for a few minutes. 2. Add the reserved chicken broth, one ladle­full at a time stirring constantly. Continue to whisk until it is very thick. Add the cream and sherry and season with salt and pepper. Stir in the frozen peas, reserved chicken and reserved vegetables. 3. Preheat your oven to 400°. 4. For individual servings ladle the mixture into approximately 24 eight­ounce aluminum pie plates and place on baking sheets. Roll the biscuit dough to 1/2 inch thickness and cut out 24­3” rounds. Place a round on each pie. Bake for 30 minutes, until the biscuit tops are golden brown and the chicken is bubbling. 5. You may also ladle the chicken stew into one or two large baking pans, cover with biscuit dough and bake and serve in bulk.