recipes

Sautéed Chicken Livers

Sautéed Chicken Livers

Portions:4
Cooking Time:20 minutes
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Equipment

Ingredients

  • 1 lb. chicken livers
  • Butter for frying
  • ½ cup flour
  • 1 teaspoon paprika
  • Salt and pepper to taste

Optional:

  • 1 teaspoon poultry seasoning

Instructions

  • In a plastic bag, combine the flour, paprika, salt, pepper, and poultry seasoning (if using).
  • Add the chicken livers to the bag and shake until they are well-coated with the flour mixture.
  • Heat a generous amount of butter in a frying pan over medium-high heat.
  • Once the butter is melted and hot, add the coated chicken livers to the pan.
  • Fry the chicken livers, turning occasionally, until they are well-browned and cooked through, approximately 10-12 minutes.
  • Remove from the pan and serve immediately.

Notes / Tips / Wine Advice:

Wine Advice:

Pair these savory Sautéed Chicken Livers with a robust red wine such as Cabernet Sauvignon or a rich and spicy Zinfandel to complement their deep flavors.
 

Nutritional Information

Calories: 220 kcal | Carbohydrates: 10 g | Protein: 25 g | Fat: 9 g | Fiber: 0.5 g | Sugar: 0 g
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Course Appetizer / Chicken / Main Dish
Cuisine American

Baked Apple Chicken Casserole

Baked Apple Chicken Casserole

Portions:4
Cooking Time:1 hour 15 minutes
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Equipment

  • Casserole dish
  • cup,
  • spoon

Ingredients

  • 3 unpeeled tart apples cubed
  • 2 chicken breasts skinned
  • 2 tablespoons orange juice
  • 2 tablespoons honey
  • 2 orange slices

Instructions

  • Preheat the oven to 350°F (175°C).
  • Lightly oil a casserole dish.
  • Place the cubed apples in the bottom of the casserole dish.
  • Lay the chicken breasts over the apples.
  • In a cup, combine the orange juice and honey.
  • Mix well.
  • Spoon 1 tablespoon of the orange juice and honey mixture over each chicken breast.
  • Cover the casserole dish with a lid or aluminum foil and bake for 45 minutes.
  • Uncover the casserole dish, spoon the remaining orange juice and honey mixture over the chicken, and bake for another 30 minutes, uncovered.
  • Garnish with orange slices before serving.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this Baked Apple Chicken Casserole with a medium-bodied white wine such as Chardonnay or a light and fruity Pinot Noir to enhance the sweet and savory flavors of the dish.

Nutritional Information

Calories: 300 kcal | Carbohydrates: 35 g | Protein: 20 g | Fat: 5 g | Fiber: 4 g | Sugar: 30 g
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Course Casserole / Chicken / Fruit / Main Dish
Cuisine American
Diets Gluten Free

Filipino Chicken and Pork Adobo

Filipino Chicken and Pork Adobo

Portions:4
Cooking Time:30 minutes
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Equipment

  • Cooking pot

Ingredients

  • ½ lb. chicken breast cut into small pieces
  • ½ lb. lean pork cut into small pieces
  • 1 cup soy sauce
  • ¼ cup vinegar
  • 2 tablespoons sugar
  • ¼ teaspoon pepper
  • 4 cloves garlic minced

Instructions

  • In a cooking pot, combine the chicken and pork pieces.
  • Add the soy sauce, vinegar, sugar, pepper, and minced garlic to the pot.
  • Mix well to ensure the meat is coated evenly with the sauce.
  • Bring the mixture to a simmer over medium heat.
  • Cook for about 30 minutes or until the chicken and pork are tender, stirring occasionally.
  • Serve hot with steamed rice.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this classic Filipino Chicken and Pork Adobo with a light-bodied red wine such as Pinot Noir or a crisp white wine like Pinot Grigio to complement its savory-sweet flavors and acidity.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 8 g | Protein: 30 g | Fat: 1 g | Fiber: 0 g | Sugar: 4 g
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Course Chicken / Main Dish
Cuisine Philippines
Diets Gluten Free / Low Carb

Homemade Teriyaki Chicken

Homemade Teriyaki Chicken

Portions:4
Cooking Time:1 hour
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Equipment

  • baking dish
  • Basting brush

Ingredients

  • 1 cup soy sauce
  • 1 cup sugar
  • 3 cloves garlic minced
  • 1 slice ginger
  • 3-4 split chicken breasts

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a bowl, mix together the soy sauce, sugar, minced garlic, and ginger slice.
  • Place the split chicken breasts in a baking dish.
  • Pour the teriyaki sauce over the chicken, ensuring it’s coated evenly.
  • Bake the chicken in the preheated oven for 1 hour, basting occasionally with the sauce.
  • Ensure the chicken is fully cooked and tender.
  • If desired, continue baking until the sauce thickens and caramelizes slightly.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this flavorful Homemade Teriyaki Chicken with a light and crisp white wine such as Sauvignon Blanc or a dry Riesling to complement the savory-sweet flavors of the dish without overpowering them.

Nutritional Information

Calories: 600 kcal | Carbohydrates: 50 g | Protein: 40 g | Fat: 25 g | Fiber: 0 g | Sugar: 45 g
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Course Chicken / Main Dish
Cuisine Japanese
Diets Gluten Free

Zesty Grilled Fajita Chicken Breasts

Zesty Grilled Fajita Chicken Breasts

Portions:4
including marinating time 1 hour
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Equipment

Ingredients

  • 2 whole chicken breasts skinless and halved
  • ⅔ cup vegetable oil
  • ⅓ cup lime juice
  • 2 tablespoons chopped green chilies
  • 2 cloves garlic chopped
  • 8 slices Cheddar cheese
  • Salsa for serving

Instructions

  • Preheat the grill.
  • In a 9-inch square baking pan, combine vegetable oil, lime juice, chopped green chilies, and chopped garlic to make the marinade.
  • Add the chicken breasts to the marinade, ensuring they are fully coated.
  • Marinate in the refrigerator for at least 45 minutes, turning once halfway through.
  • Remove the chicken from the marinade and let any excess drip off.
  • Grill the chicken over hot coals for about 7 minutes on each side, or until it is almost cooked through.
  • Once the chicken is nearly done, top each piece with 2 slices of Cheddar cheese and continue grilling until the cheese starts to melt.
  • Remove the chicken from the grill and serve immediately with salsa on the side.

Notes / Tips / Wine Advice:

Wine Advice:

Pair these mouthwatering Grilled Fajita-Style Chicken Breasts with a refreshing beer like a Mexican lager or a light, fruity white wine such as a Riesling to complement the spicy flavors and cool the palate.

Nutritional Information

Calories: 550 kcal | Carbohydrates: 4 g | Protein: 40 g | Fat: 42 g | Fiber: 1 g | Sugar: 1 g
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Course Chicken / Main Dish
Cuisine American / Fusion / Mexican
Diets Gluten Free / Low Carb

Grilled Fajita-Style Chicken Breasts

Grilled Fajita-Style Chicken Breasts

Portions:4
including marinating time 1 hour
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Equipment

Ingredients

  • ⅔ cup vegetable oil
  • ⅓ cup lime juice
  • 2 tablespoons chopped green chilies
  • 2 cloves garlic chopped
  • 4 boneless skinless chicken breasts
  • 8 slices Cheddar cheese
  • Salsa for serving

Instructions

  • Prepare the grill for direct grilling over medium-high heat.
  • In a 9-inch square baking pan, stir together the vegetable oil, lime juice, chopped green chilies, and chopped garlic to make the marinade.
  • Add the chicken breasts to the marinade, ensuring they are fully coated.
  • Marinade in the refrigerator for at least 45 minutes, turning once halfway through.
  • Remove the chicken from the marinade and allow any excess marinade to drain off.
  • Grill the chicken over hot coals for about 7 minutes on each side or until the chicken is fork-tender and cooked through.
  • Once the chicken is almost cooked, top each piece with 2 slices of Cheddar cheese and continue grilling until the cheese begins to melt.
  • Remove the chicken from the grill and serve hot with salsa on the side.

Notes / Tips / Wine Advice:

Wine Advice:

Pair these flavorful Grilled Fajita-Style Chicken Breasts with a light-bodied red wine such as Merlot or a crisp, dry white wine like Sauvignon Blanc to complement the bold flavors of the dish and refresh the palate.

Nutritional Information

Calories: 550 kcal | Carbohydrates: 4 g | Protein: 40 g | Fat: 42 g | Fiber: 1 g | Sugar: 1 g
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Course Chicken / Main Dish
Cuisine Mexican
Diets Gluten Free / Low Carb

Italian-Inspired Chicken and Rice

Italian-Inspired Chicken and Rice

Portions:4
Cooking Time:45 minutes
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Equipment

Ingredients

  • 1 medium onion chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 lb. chicken breasts thighs, or drumsticks
  • Salt and pepper to taste
  • 3 tablespoons dry white wine
  • 1 lb. fresh tomatoes peeled and chopped
  • ½ cup tomato sauce
  • 1 cup rice
  • ¼ cup butter
  • Grated Romano or Parmesan cheese for serving

Instructions

  • In a large saucepan, sauté the chopped onion in butter and olive oil until translucent.
  • Add the chicken pieces to the onion mixture and brown them well on all sides.
  • Lightly season with salt and pepper.
  • Pour in the dry white wine and simmer for 5 minutes.
  • Stir in the chopped tomatoes and diluted tomato sauce (diluted in 2 cups of water).
  • Simmer for 15 minutes or until the chicken is tender.
  • Remove the chicken from the saucepan and transfer it to a platter.
  • Cover and set aside.
  • Measure the liquid left in the saucepan and add enough hot water to make 3 cups.
  • Bring the liquid to a boil, then add the rice.
  • Reduce the heat and simmer for 20 minutes or until the rice is tender, stirring occasionally.
  • Adjust the seasoning of the rice if needed.
  • Gently melt the remaining butter and pour it over the cooked rice.
  • Arrange the chicken pieces over the rice.
  • To serve, spoon the rice onto a serving platter, surround it with the chicken pieces, and sprinkle generously with grated Romano or Parmesan cheese.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this comforting Chicken and Rice dish with a medium-bodied red wine such as Chianti or Sangiovese to complement the rich flavors of the dish and enhance the dining experience.
 

Nutritional Information

Calories: 550 kcal | Carbohydrates: 37 g | Protein: 35 g | Fat: 28 g | Fiber: 3 g | Sugar: 5 g
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Course Chicken / Rice
Cuisine European / Italian
Diets Gluten Free

Homemade Curry Chicken

Homemade Curry Chicken

Portions:6
Cooking Time:45 minutes
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Equipment

  • large pan
  • stirring utensil

Ingredients

  • 1 package chicken wing drumettes 3-4 lb. or 1 medium-sized chicken (3-4 lb.), cut into small pieces
  • 3 teaspoons curry powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 2 teaspoons sugar
  • 1 ½ cups water
  • ½ onion diced
  • Optional:
  • 1 teaspoon lemon grass powder or fresh lemon grass finely chopped

Instructions

  • In a large pan, combine water and all the spices (curry powder, salt, black pepper, crushed red pepper, sugar).
  • Stir until well mixed.
  • Add the chicken pieces and diced onion to the pan.
  • If using lemon grass, add it to the pan as well.
  • Cook over high heat until the mixture comes to a boil, then reduce the heat to medium.
  • Stir well to ensure the chicken is evenly coated with the sauce.
  • Cover and simmer for approximately 30-40 minutes, or until the sauce has thickened, and the chicken is well-cooked.
  • Stir the curry chicken every 10 minutes during cooking to ensure even coating with the sauce.
  • If a thinner sauce is desired, more water can be added during cooking.
  • Serve hot with steamed rice.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this aromatic Curry Chicken with a slightly sweet Riesling or a light-bodied Gewürztraminer to balance the spice and enhance the flavors.

Nutritional Information

Calories: 300 kcal | Carbohydrates: 6 g | Protein: 25 g | Fat: 18 g | Fiber: 1 g | Sugar: 3 g
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Course Chicken / Main Dish
Cuisine Asian
Diets Gluten Free / Low Carb

Asian-Inspired Chicken Wontons

Asian-Inspired Chicken Wontons

Portions:25 appetizer servings
Cooking Time:30 minutes
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Equipment

  • medium skillet
  • baking sheet
  • brush

Ingredients

  • 8 oz. ground raw chicken
  • ½ cup shredded carrots
  • ¼ cup finely chopped celery or water chestnuts
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons cornstarch
  • 2 teaspoons grated gingerroot
  • ½ 16 oz. package wonton wrappers
  • 2 tablespoons margarine or butter melted
  • Plum or Sweet & Sour Sauce for serving

Instructions

  • Preheat the oven to 375°F (190°C).
  • Grease a baking sheet.
  • In a medium skillet, cook and stir the ground chicken until no pink remains.
  • Drain any excess liquid.
  • Stir in the shredded carrots, chopped celery or water chestnuts, soy sauce, dry sherry, cornstarch, and grated gingerroot.
  • Mix well.
  • Spoon approximately 1 rounded teaspoon of the filling onto a wonton wrapper.
  • Lightly brush the edges of the wrapper with water.
  • To shape each wonton, carefully bring two opposite points of the square wrapper up over the filling and pinch together in the center.
  • Then, bring the two remaining opposite points to the center and pinch together.
  • Pinch together the edges to seal.
  • Place the prepared wontons on the greased baking sheet.
  • Brush the wontons with melted margarine or butter.
  • Bake in the preheated oven for 8-10 minutes or until the wontons are lightly browned and crisp.
  • Serve hot with Plum or Sweet & Sour Sauce for dipping.

Notes / Tips / Wine Advice:

Wine Advice:

Pair these delightful Asian-inspired Chicken Wontons with a semi-sweet Riesling or a crisp, light-bodied Pinot Grigio to complement the flavors and refresh the palate.
 

Nutritional Information

Calories: 120 kcal | Carbohydrates: 16 g | Protein: 7 g | Fat: 3 g | Fiber: 1 g | Sugar: 1 g
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Course Appetizer / Chicken
Cuisine Asian

Classic Chicken Piccata

Classic Chicken Piccata

Portions:4
Cooking Time:30 minutes
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Equipment

Ingredients

  • 4 chicken breasts
  • 1 egg
  • 6 tablespoons lemon juice
  • 2 chicken bouillon cubes
  • ½ cup all-purpose flour
  • Shake of garlic powder and paprika
  • 4 tablespoons butter

Instructions

  • In a shallow bowl, mix the egg with 1 tablespoon of lemon juice.
  • In another shallow bowl, mix the flour with garlic powder and paprika.
  • Dip each chicken breast first into the egg mixture, then into the flour mixture, coating evenly.
  • In a frying pan, melt the butter over medium heat.
  • Place the coated chicken breasts into the pan and brown them on both sides.
  • While the chicken is cooking, dissolve the chicken bouillon cubes in boiling water along with the remaining lemon juice.
  • Once the chicken is browned, pour the bouillon mixture over the chicken in the pan.
  • Reduce the heat to low, cover the pan, and simmer gently for 20 minutes, or until the chicken is cooked through and tender.
  • If desired, double the liquid mixture for more gravy.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this flavorful Chicken Piccata with a crisp white wine such as Pinot Grigio or Sauvignon Blanc to complement the tangy lemon and rich buttery flavors of the dish.

Nutritional Information

Calories: 330 kcal | Carbohydrates: 15 g | Protein: 30 g | Fat: 16 g | Fiber: 1 g | Sugar: 2 g
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Course Chicken / Main Dish
Cuisine European / Italian