recipes

Honey-Ginger Peach Chicken

Honey-Ginger Peach Chicken

Portions:4
Preparation Time: 40 minutes
Share on Facebook Print Recipe

Equipment

  • baking dish

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 15 oz. can peach halves in juice (not syrup), drained and juice reserved
  • 2 teaspoons honey
  • 2 tablespoons reserved peach juice
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger

Instructions

  • Wine Advice:
  • Pair this honey-ginger peach chicken with a crisp and fruity white wine such as Gewürztraminer or a light-bodied rosé.
  • These wines will complement the sweet and aromatic flavors of the dish without overwhelming it.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this honey-ginger peach chicken with a crisp and fruity white wine such as Gewürztraminer or a light-bodied rosé. These wines will complement the sweet and aromatic flavors of the dish without overwhelming it.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 20 g | Protein: 30 g | Fat: 3 g | Fiber: 2 g | Sugar: 18 g
————————————————————————————————–
Course Chicken / Fruit
Cuisine American
Diets Gluten Free

Tangy Barbecue Chicken Bake

Tangy Barbecue Chicken Bake

Portions:4
Preparation Time: 1 hour 30 minutes
Share on Facebook Print Recipe

Equipment

Ingredients

  • 4 bone-in skin-on chicken thighs
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 cup ketchup
  • ⅔ cup chili sauce
  • 4 tablespoons brown sugar
  • 4 tablespoons finely chopped onion
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared mustard
  • 2 teaspoons celery seed
  • ½ teaspoon salt
  • Dash of Tabasco sauce optional
  • 6 thin slices of lemon

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a saucepan, melt the butter over medium heat.
  • Add the minced garlic and cook for 4-5 minutes until fragrant.
  • Add the ketchup, chili sauce, brown sugar, chopped onion, Worcestershire sauce, mustard, celery seed, salt, and Tabasco sauce (if using) to the saucepan.
  • Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
  • Arrange the chicken thighs in a single layer in a shallow baking pan.
  • Pour the boiling sauce over the chicken, ensuring it is evenly coated.
  • Place the lemon slices on top of the chicken.
  • Bake in the preheated oven for 1 hour, basting the chicken with the sauce every 15 minutes.
  • If desired, uncover the chicken during the last 20 minutes of baking for a crispier skin.
  • Once cooked through and golden brown, remove from the oven and let it rest for a few minutes before serving.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this tangy barbecue chicken bake with a medium-bodied red wine like Zinfandel or a fruity, off-dry white like Riesling. These wines complement the sweet and savory flavors of the dish while balancing its tanginess.
 

Nutritional Information

Calories: 450 kcal | Carbohydrates: 50 g | Protein: 20 g | Fat: 20 g | Fiber: 2 g | Sugar: 40 g
————————————————————————————————–
Course Barbecue / Chicken / Main Dish
Cuisine American
Diets Gluten Free

Tangy Apricot Glazed Chicken

Tangy Apricot Glazed Chicken

Portions:4
Preparation Time: 1 hour 45 minutes
Share on Facebook Print Recipe

Equipment

  • oven
  • mixing bowl
  • baking dish
  • Measuring cups and spoons

Ingredients

  • 1 package dry onion soup mix
  • 1 small bottle Russian dressing
  • 1 8-10 oz. jar apricot preserves
  • 4-6 skinned chicken pieces breasts, thighs, or drumsticks

Instructions

Preheat the Oven:

  • Preheat your oven to 350°F (175°C).

Mix Ingredients:

  • In a bowl, mix together the dry onion soup mix, Russian dressing, and apricot preserves until well combined.

Prepare the Chicken:

  • Place the skinned chicken pieces in a baking dish.
  • Pour the apricot mixture over the chicken, ensuring all pieces are coated evenly.

Bake:

  • Bake in the preheated oven for 1 1/2 hours or until the chicken is fully cooked and the glaze is caramelized.

Serve:

  • Serve hot and enjoy!

Notes / Tips / Wine Advice:

Wine Advice

Pair this dish with a semi-dry Riesling or a fruity Chardonnay to complement the sweetness of the apricot glaze and the tanginess of the Russian dressing.

Nutritional Information

Calories: 400 kcal | Carbohydrates: 35 g | Protein: 25 g | Fat: 18 g | Fiber: 1 g | Sugar: 20 g | Salt: 1.5 mg
————————————————————————————————–
Course Chicken / Fruit / Main Dish
Cuisine American
Diets Nut free

Chicken à la Belge

Chicken à la Belge

Savor the taste of Belgium with this exquisite Chicken à la Belge recipe!
Portions:4
Preparation Time: 40 minutes
Share on Facebook Print Recipe

Equipment

Ingredients

  • 8 chicken cutlets
  • Salt and pepper to taste
  • Flour for dredging
  • ½ lb thinly sliced ham cut julienne
  • 3-4 shallots diced
  • 6 tbsp butter
  • 1 cup white wine
  • 1 tbsp Dijon mustard
  • 1 cup heavy cream
  • Cooked rice for serving

Instructions

  • In a shallow dish, marinate the thinly sliced ham and diced shallots in 1 cup of white wine.
  • Let it marinate for at least 30 minutes.
  • Season the chicken cutlets with salt and pepper, then dredge them in flour, shaking off any excess.
  • In a large skillet, melt the butter over medium heat.
  • Add the floured chicken cutlets to the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through.
  • Remove the chicken from the skillet and set aside.
  • Drain the marinated ham mixture, reserving the liquid.
  • Add the drained ham mixture to the skillet with the remaining butter and cook for 5-8 minutes until slightly browned.
  • Return the cooked chicken cutlets to the skillet with the ham mixture and cook together for an additional 5-8 minutes.
  • Pour the reserved wine mixture into the skillet with the chicken and ham.
  • Allow it to simmer for another 5-8 minutes to meld the flavors.
  • Remove the chicken from the skillet and transfer them to a serving platter.
  • In the same skillet, stir in the Dijon mustard and heavy cream.
  • Cook until the sauce is heated through and slightly thickened.
  • Pour the creamy sauce over the chicken and ham.
  • Serve the Chicken à la Belge over cooked rice.
  • Enjoy your delicious Belgian-inspired dish!

Notes / Tips / Wine Advice:

Wine Pairing:

Pair this rich and flavorful Chicken à la Belge with a crisp Belgian white wine like Chardonnay or a light Belgian beer to complement the creamy sauce and enhance the overall dining experience.
————————————————————————————————–
Course Chicken / Main Dish
Cuisine Belgium

Creamy Chicken Roll-Ups

Creamy Chicken Roll-Ups

ndulge in these delicious Creamy Chicken Roll-Ups for a delightful dinner!
Portions:4
Preparation Time: 50 minutes
Share on Facebook Print Recipe

Equipment

  • baking sheet

Ingredients

  • 4 boneless skinless chicken breasts, pounded thin
  • 4 oz. cream cheese softened
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp chopped chives
  • 8 slices bacon

Instructions

  • Preheat your oven to 325°F (165°C).
  • Line a baking sheet with parchment paper or foil.
  • In a small bowl, mix together the cream cheese, garlic powder, parsley, and chives until well combined.
  • Spread a layer of the cream cheese mixture evenly over the inside of each chicken breast.
  • Starting from the smallest end, roll up each chicken breast tightly.
  • Wrap 2 slices of bacon around each rolled chicken breast, securing them with toothpicks if needed.
  • Place the chicken roll-ups seam side down on the prepared baking sheet.
  • Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through and the bacon is crispy.
  • If desired, broil the chicken roll-ups for an additional 5 minutes to brown the bacon further.
  • Remove toothpicks before serving.
  • Serve hot and enjoy your creamy chicken roll-ups!

Notes / Tips / Wine Advice:

Wine Pairing:

Pair these creamy chicken roll-ups with a crisp Chardonnay or a light-bodied Pinot Noir to complement the richness of the cream cheese and the smokiness of the bacon.

Nutritional Information

Calories: 380 kcal | Carbohydrates: 3 g | Protein: 30 g | Fat: 27 g | Fiber: 0 g | Sugar: 1 g
————————————————————————————————–
Course Chicken / Main Dish
Cuisine American
Diets Gluten Free / Low Carb

Savory Sausage Chicken Stew

Savory Sausage Chicken Stew

Portions:4
Preparation Time: 45 minutes
Share on Facebook Print Recipe

Equipment

Ingredients

  • 1 lb. sausage sliced
  • 1 lb. chicken breasts cut into bite-sized pieces
  • 1 large can crushed tomatoes
  • 1 packet dry onion soup mix
  • 1 package frozen spinach or broccoli defrosted
  • 2 chicken bouillon cubes
  • Salt pepper, and garlic powder to taste

Instructions

  • In a large pot, brown the sausage over medium heat until cooked through.
  • Cut the cooked sausage into 1-inch pieces and set aside.
  • In the same pot, add the chicken breast pieces and brown them until cooked through.
  • Drain any excess fat from the pot.
  • Add the crushed tomatoes, dry onion soup mix, defrosted spinach or broccoli, and chicken bouillon cubes to the pot.
  • Season with salt, pepper, and garlic powder to taste.
  • Stir well to combine all ingredients.
  • Simmer the stew over low heat for about 20-25 minutes, stirring occasionally, until the flavors meld together and the stew is heated through.
  • Serve the savory sausage chicken stew hot over cooked noodles or rice.

Notes / Tips / Wine Advice:

Wine Pairing:

Pair this hearty sausage and chicken stew with a bold red wine like a Merlot or Shiraz to complement its robust flavors.
 

Nutritional Information

Calories: 350 kcal | Carbohydrates: 15 g | Protein: 25 g | Fat: 20 g | Fiber: 5 g | Sugar: 7 g
————————————————————————————————–
Course Chicken / Main Dish / Stew
Cuisine American
Diets Gluten Free

Cheesy Chicken Delight

Cheesy Chicken Delight

Enjoy this delightful Cheesy Chicken Bake
Portions:6
Preparation Time: 45 minutes
Share on Facebook Print Recipe

Equipment

  • baking dish

Ingredients

  • Chicken cutlets or pieces
  • Swiss or Muenster cheese slices
  • 1 can cream of chicken soup
  • ½ can water
  • 1 package stuffing mix
  • Butter or margarine

Instructions

  • Preheat the oven to 375°F (190°C).
  • Arrange the chicken cutlets or pieces in a single layer in a baking dish.
  • Place a layer of Swiss or Muenster cheese slices over the chicken.
  • In a mixing bowl, combine the cream of chicken soup with water, then pour the mixture evenly over the chicken and cheese.
  • Sprinkle the dry stuffing mix over the top of the chicken and soup mixture.
  • Dot the stuffing with small pieces of butter or margarine for added flavor.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the top is golden brown.

Notes / Tips / Wine Advice:

Wine Pairing:

Pair this comforting and cheesy chicken dish with a medium-bodied Chardonnay or a light Pinot Noir to complement its rich flavors.

Nutritional Information

Calories: 380 kcal | Carbohydrates: 28 g | Protein: 20 g | Fat: 20 g | Fiber: 2 g | Sugar: 2 g
————————————————————————————————–
Course Cheese / Main Dish
Cuisine American

Creamy Onion Chicken Bake

Creamy Onion Chicken Bake

Portions:6
Preparation Time: 50 minutes
Share on Facebook Print Recipe

Ingredients

  • 4-6 chicken breasts skinless
  • 1 can cream of mushroom soup
  • 1 package Lipton onion soup mix
  • ½ cup heavy cream
  • Paprika for sprinkling

Instructions

  • Preheat the oven to 350°F (175°C).
  • Place the chicken breasts in a single layer in an oblong baking dish.
  • In a mixing bowl, combine the cream of mushroom soup, Lipton onion soup mix, and heavy cream.
  • Mix until well combined.
  • Spread the creamy onion mixture evenly over the chicken breasts.
  • Sprinkle paprika over the top of the chicken for added color and flavor.
  • Bake in the preheated oven for 40 minutes or until the chicken is cooked through and tender.

Notes / Tips / Wine Advice:

Wine Pairing:

Pair this creamy and flavorful chicken dish with a light-bodied Chardonnay or a crisp Sauvignon Blanc to complement its richness.

Nutritional Information

Calories: 320 kcal | Carbohydrates: 10 g | Protein: 25 g | Fat: 20 g | Fiber: 1 g | Sugar: 2 g
————————————————————————————————–
Course Chicken / Main Dish

Oriental Chicken Delight

Oriental Chicken Delight

This recipe for Oriental Chicken Delight is a quick and delicious dish that’s perfect for a busy weeknight.
Portions:6
Preparation Time: 20 minutes
Share on Facebook Print Recipe

Equipment

Ingredients

  • 1 cup cream of mushroom soup
  • 1 cup 8 oz. pineapple chunks in pure pineapple juice, undrained
  • 1 tablespoon soy sauce
  • 2 cups Swanson chunk white chicken
  • 1 cup sliced celery
  • 1 cup sliced green onions
  • 1 cup sliced green pepper
  • ½ cup sliced radishes
  • 1 cup sliced water chestnuts

Instructions

  • In a skillet, combine the cream of mushroom soup, pineapple chunks with their juice, and soy sauce.
  • Mix well.
  • Add the Swanson chunk white chicken, sliced celery, green onions, green pepper, radishes, and water chestnuts to the skillet.
  • Stir gently to combine.
  • Simmer the mixture over medium heat for about 10 minutes, stirring occasionally, until heated through and the vegetables are tender.
  • Serve the Oriental Chicken Delight with cooked rice and additional soy sauce on the side, if desired.

Notes / Tips / Wine Advice:

Wine Pairing:

Pair this flavorful Oriental Chicken Delight with a slightly sweet Riesling or a crisp Pinot Gris to balance its vibrant flavors.

Nutritional Information

Calories: 240 kcal | Carbohydrates: 30 g | Protein: 20 g | Fat: 4 g | Fiber: 5 g | Sugar: 10 g
————————————————————————————————–
Course Chicken / Main Dish
Cuisine Oriantal

Savory Chicken in Wine Sauce

Savory Chicken in Wine Sauce

Portions:6
Preparation Time: 1 hour 30 minutes
Share on Facebook Print Recipe

Equipment

  • baking dish

Ingredients

  • 6 skinless chicken breast halves
  • 1 can whole white onions
  • 1 can cream of mushroom soup
  • ¼ cup sherry
  • ¼ lb. Cheddar cheese grated

Instructions

  • Preheat the oven to 350°F (175°C).
  • Place the chicken breast halves in a baking dish.
  • In a mixing bowl, combine the cream of mushroom soup and sherry.
  • Mix well.
  • Pour the soup mixture over the chicken in the baking dish.
  • Sprinkle the grated Cheddar cheese evenly over the top of the chicken and sauce.
  • Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
  • After 45 minutes, remove the foil and continue baking for an additional 45 minutes, or until the chicken is cooked through and the cheese is golden and bubbly.
  • Serve hot and enjoy!

Notes / Tips / Wine Advice:

Wine Pairing:

Pair this flavorful Chicken in Wine Sauce with a dry white wine, such as Chardonnay or Sauvignon Blanc, to complement its rich flavors.

Nutritional Information

Calories: 380 kcal | Carbohydrates: 10 g | Protein: 40 g | Fat: 18 g | Fiber: 1 g | Sugar: 3 g
————————————————————————————————–
Course Chicken / Main Dish
Cuisine American