#Ingredient notes Chicken: 4 to 5 pounds of chicken pieces such as breast

[free-rat-corporation]

how do i use this site

igew je?

[awesome-recipes101]

Chicken Pot Pie Soup

6-8 servings

This soup is thick, creamy, and filling.  It easily reminds one of chicken pot pie.

Ingredients

6 tablespoons unsalted butter

1 cup onion, chopped

3 ribs of celery finely sliced

3 medium carrots peeled and sliced

5 garlic cloves peeled and minced

1/3 cup all-purpose flour

6 cups low sodium chicken broth or bouillon

1 pound Yukon gold potatoes peeled and chopped into ½ inch cubes

2/3 teaspoon dried thyme leaves

2 teaspoons Kosher salt

1/8 teaspoon freshly ground black pepper

2 large chicken breasts cooked and chopped into bite-size pieces

1 cup frozen or canned peas

1 cup frozen or canned corn

½ cup 2 % milk (or whatever milk you have on hand)

½ cup heavy whipping cream

Directions

In a large pot melt the butter over medium heat and add the onions, carrots and celery.  Cook and stir them for several minutes until tender.  Stir in the garlic and flour and stir for about two minutes.

Carefully add the chicken broth.  Then add the potatoes, thyme, salt, and pepper.

Bring the ingredients to a boil using the medium heat setting on your stove.  Reduce the heat and cook until the potatoes are tender, about 20 minutes.  The soup should also begin to thicken.

Add the chicken, peas, and corn and stir.  Add the milk and cream.  Heat for about 10 minutes and then remove from heat.  Season the soup to your taste.

Spoon the chicken into bowls and serve.

Notes

You can make this dish with leftover turkey too.  You need about 4 cups of meat.

This soup can be served with biscuits or crackers.

If you want the soup to be lighter try skim milk and half and half cream. 

[nbula-rising]

Rasta Pasta

Prep Time 15 mins Cook Time 40 mins Marinating Time 30 mins Total Time 55 mins Servings: - 5

Ingredients

Chicken Seasoning    2 pounds (908 g) boneless, skinless chicken thighs or breasts    salt to taste    2-3 teaspoons (8-12 g) jerk seasoning

Rasta Pasta    2 tablespoons (28 ml) canola oil    ½ medium onions, sliced    2 teaspoons (10 g) minced garlic    1 teaspoon (0.80 g) fresh thyme    1 red bell pepper, sliced    1 green bell pepper, sliced    1 orange bell pepper, sliced    1 teaspoon (2 g) paprika    2 teaspoons (10 g) Worcestershire    ¼ cup (60 ml) chicken stock    ½ - 1 cup (120 - 240 g) heavy cream    ½ cup (50 g) freshly grated Parmesan cheese    8-ounce (224 g) Penne pasta    1 green onions, sliced for garnish

Instructions

   Cook pasta in a large pot, according to box instructions. Salt according to taste, drain and set aside.    Place chicken thighs in a medium bowl, then generously season the chicken with salt and jerk seasoning, making sure all sides of the chicken are covered with the spice. Cover chicken with a transparent plastic wrap and let it marinate for about 30 minutes or up to 24 hours    Heat a heavy cast iron skillet over medium high heat. When the pan is hot, add about 1 tablespoon of oil to cover the bottom of the pan. Using a thong, add in the chicken and sear both sides until golden or until fully cooked through and juice from the chicken runs clear, about 8-10 minutes on each side, depending on the thickness of the chicken. For faster cooking you may cut chicken in bite size pieces. Remove from the pan and set aside.    Add remaining oil to the pan, cook onions, garlic and thyme stirring for about a minute until onions is soft. Then add in bell peppers, cook for about 2 to 3 minutes stirring occasionally. Season with paprika, Worcestershire and the remainder of the jerk spice.    Pour in chicken stock and heavy cream, bring it to a boil then simmer for about 3-4 minutes, add parmesan cheese and cook for another minutes. Slice prepared chicken and set aside    Finally toss in pasta and with sliced chicken or serve with chicken on top.    Sprinkle with green onions and/or parsley.

Notes    Adjust heavy cream to desired thickness. Use an extra ½ cup or more for creamy pasta. You may omit completely and replace with an extra tomato.

[lowcarbloves]

Parmesan-Crusted Chicken**

CLICK HERE DOWNLOAD MY RECIPE E BOOKS

Ingredients:**

- 1 chicken breast

- Garlic and herb seasoning (or your preferred seasoning)

- Grated Parmesan cheese

- Olive oil

- 1 tablespoon of butter

**Instructions:**

1. Butterfly the chicken breast into 2 or 3 pieces, depending on its size.

2. Lightly pound the chicken pieces to even thickness.

3. Season the chicken with garlic and herb seasoning (or your preferred seasoning).

4. Coat one side of each piece with grated Parmesan cheese.

5. Heat a skillet over medium-high heat and add a drizzle of olive oil.

6. Place the chicken pieces in the skillet, Parmesan side down, and cook until a golden crust forms.

7. Flip the chicken pieces, reduce the heat to low, and add 1 tablespoon of butter to the skillet.

8. Continue cooking until the chicken is fully cooked through.

9. For extra flavor, lay the chicken back in the skillet on the Parmesan side before serving.

**Notes:**

- This dish is keto-friendly and low-carb.

**Tags:** #keto #lowcarb #ketorecipes #lowcarbrecipes #BOOMchallenge

[udipirecipes]

Rian Greentree This Marry Me Chicken has pasta and juicy bites of chicken smothered in a tomato cream sauce with sundried tomatoes, spinach, garlic, white wine, and the best seasonings.

Sauce

1 ½ cups half and half, or heavy cream

1 ¼ cup chicken broth

½ chicken bouillon cube

2 teaspoons honey

1 teaspoon hot sauce, I use Frank’s

1 teaspoon Dijon mustard

¾ teaspoons EACH: onion powder, parsley, dried oregano, basil

Chicken/Pasta

1 pound boneless skinless chicken breast

Salt and pepper, to taste

½ cup dry white wine, see notes

3 tablespoons butter

3 cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons flour

1/3 cup sundried tomatoes, oil reserved

¾ cup parmesan cheese, freshly grated

4 tablespoons cream cheese, softened

2 cups packed spinach

¾ pound ziti

Instructions

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Pat the sundried tomatoes dry and roughly chop them. Measure out remaining ingredients before beginning.

Slice the chicken in half lengthwise to create 2 to 3 thinner slices. Cover with saran wrap and use a meat mallet to tenderize each side. Pat it dry. Cut into bite-size pieces and season with salt and pepper.

Heat 1 to 2 tablespoons of reserved oil from sundried tomatoes in a large skillet over medium-high heat. Add the chicken and sauté until golden on all sides, 5 to 7 minutes. Remove and set aside.

As you continue with the following steps, bring a large pot of water to a boil. Once a boil is reached, stir in some salt. (I use ½ tablespoon Kosher salt.)

Meanwhile, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Simmer until reduced by half, 3 to 4 minutes.

Add the butter and the garlic and cook for 1 minute. Add the tomato paste and the flour and stir continuously for 2 minutes.

Add the sauce mixture (from step 1), in small splashes, stirring continuously.

Add the sundried tomatoes. Bring to a boil, then reduce heat to low. Add the cream cheese and let it heat through and melt.

Simmer, partially covered, while you cook the pasta to al dente according to package instructions. Drain once cooked.

Gradually sprinkle the Parmesan cheese into the sauce. Add the spinach and allow it to heat through for 1 minute.

Add the chicken along with any juices from the plate.

Add the drained pasta gradually, until your desired pasta-to-sauce ratio is obtained. (I prefer slightly less than ¾ lb.) The sauce will continue to thicken upon standing. Serve!

PRO TIPS -

Pasta: A variety of pasta options work well here, including penne, cavatappi, medium shells, farfalle, and rigatoni.

Wine: Sauvignon Blanc, Pinot Grigio, and Chardonnay are the best dry white wines to use in this recipe. Non-alcoholic wines are also widely available. Chicken broth can be used instead of wine if needed.

Tomatoes: I use Mezzetta Sundried tomatoes in this recipe. Be careful about selecting a variety that may be seasoned with herbs, I prefer plain as we’re already seasoning this sauce.

Regular diced tomatoes can be used instead of sundried; olive oil can be used instead of reserved oil from the jar. Rotel tomatoes can also be used for a little kick!

I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.

Hot Sauce: This is a flavor enhancer in this recipe and doesn’t make the end result spicy, I use Frank’s Hot Sauce.

Cheese: Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese. I use Belgioioso Parmesan.

[greenacrefarm]

Creamy Lemon Romano Chicken Creamy Lemon Romano Chicken – one of the best ways to make chicken! You get golden brown and tender, pan seared chicken breasts that are blanketed with a bright and creamy, lemon and Romano cheese flavored sauce. This recipe…

[thatadviceguy]

4 Easy Recipes To Cook With Your New Pressure Cooker

You see pressure cookers everywhere on the internet, it looks like it is a part of an advanced cookware set, maybe a little too hard to handle. You just think not your level of needs, but at the same time it seems like it makes meat more tinder, makes cooking faster, and much easier, and you are actually right!

Pressure cookers take less time than other cooking methods, it is easy to use even if you think it is not, and it is becoming more and more essential to be a part of your cookware sets in the kitchen.

Here, we will try to assist you by introducing some easy chicken recipes from around the world for you to cook with your pressure cooker at home.

Cuban Chicken:

This chicken meal with the Cuban twist is perfect for a fast week day dinner, it is the perfect companionship between fast and fancy.

The following are the needed ingredients, but do note that sometimes it is okay to be creative and use what is available in your pantry.

Ingredients:

1 pound boneless skinless chicken breasts

1 cup chicken broth

1/2 cup fresh cilantro leaves, chopped

1/2 cup orange juice

2 tablespoons lime juice

1 tablespoon olive oil

3 garlic cloves, minced

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon pepper

Hot cooked rice, optional

Chicken Kabsa:

Chicken Kabsa is popular in Arab countries, and it is the star of every Ramadan trip or an ordinary gathering with the family around the table. Try Kabsa using prestige pressure cooker and get a delicious dish in one pot where the flavours come together to make you unique every time you prepare this recipe!

Ingredients:  

3 tomatoes

1 minced garlic

1 whole garlic

4 pieces of meat

3 onions, chopped or regular

1 coriander for garnish

1 tablespoon of ghee

2 dried lemons or blackened lemonade

1 tablespoon of Arabic spices or mixed spices

1 tablespoon of cumin

1 bay leaf

5 grains of black pepper

3 grains of cardamom

1 tablespoon of salt

Chicken Biryani:

If you are a fan of Indian cuisine, you must love the taste of biryani. This Indian recipe is filled with unique flavors and spices. Try chicken biryani in a pressure cooker and serve it to your family members or guests, as it preserves the flavors of all the ingredients for a delicious restaurant-like dish!

Ingredients:

2 chicken cut into 8 pieces

4 cups of rice

2 yogurt boxes

4 sour lemons

Garlic head

ginger

coriander

Mint

3 onions

salt

turmeric

black pepper

snot

Soft cinnamon

cardamom

Mixed spices

olive oil

Saffron dye

Rose water

Ghee

Mandi Chicken:

You won’t believe how easy it is to make chicken mandi with your cookware set at home, just use a stainless steel pressure cooker and cook the ingredients together. Don’t forget to steam the dish before serving for a traditional and delicious mandi!

Ingredients:

1 whole chicken

3 cups of basmati rice

1/4 stick of butter

1 tablespoon of oil

1 large red onion, large cubes

1 diced tomato

1 clove of garlic

1 green capsicum diced

1 hot pepper

Spices (cardamom, cloves, cinnamon, black lemon)

1 tablespoon of turmeric

salt

To assist you further with your journey on learning how to cook with a pressure cooker, we will recommend checking the variety of cookware sets and pressure cookers on StoreUs

[ausetkmt]

West African Chicken Peanut Stew

This hearty, one-pot West African chicken and peanut stew is made with a spice-infused peanut butter and tomato base, sweet potatoes, and collard greens.

This recipe, which appeared in the December/January 2020 issue of Allrecipes magazine, comes from Ellie Krieger's cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet." Refrigerate leftovers for up to four days in the refrigerator.

Ingredients

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 teaspoon salt, divided

¼ teaspoon ground black pepper

3 tablespoons peanut oil, divided

2 cups diced onion

2 cloves garlic, minced

2 tablespoons minced fresh ginger root

1 teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon ground turmeric

¼ teaspoon ground cinnamon

4 cups low-sodium chicken broth

1 (14.5 ounce) can no-salt-added diced tomatoes with juices

1 large sweet potato, peeled and cut into 1-inch cubes

½ bunch collard greens, tough ribs removed and leaves chopped

2 medium red bell peppers, seeded and chopped

⅓ cup natural peanut butter

6 tablespoons chopped peanuts

Directions

Season chicken with 1/2 teaspoon salt and black pepper.

Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1/2 of the chicken; cook and stir until no longer pink, 2 to 3 minutes; transfer to a plate. Add 1 tablespoon oil to the pot and cook remaining chicken; add to chicken on the plate. Cover and set aside.

Add remaining 1 tablespoon oil to the pot. Reduce the heat to medium; add onion and cook until softened, about 3 minutes. Add garlic, ginger, coriander, remaining 1/2 teaspoon salt, cumin, turmeric, and cinnamon; cook and stir until fragrant, about 30 seconds.

Stir in broth, undrained tomatoes, sweet potato, collard greens, and bell peppers; bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until vegetables are tender, about 20 minutes.

Return chicken and accumulated juices to the pot; return to a boil. Stir in peanut butter, then simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

Editor's Note:

This recipe is from "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet" by Ellie Krieger, from Da Capo Lifelong Books. Copyright 2019 Ellie Krieger.

[melissamayb]

Yassa Chicken Breasts With Lemon And Onion

Ingredients

2 large onions, thinly sliced 4 cloves garlic, minced 2 fresh hot peppers, chopped and seeded if desired 1/2 tsp ground ginger 1 tsp black pepper 1 tbsp salt 1 cup lemon juice 1 tbsp peanut oil or olive oil + 4 tbsp for frying 2 pounds boneless chicken breast (4 breasts) Marinating 1. Combine onions, garlic, hot peppers (if used), ginger, black pepper and salt in a large glass or non-metallic dish

2. Add lemon juice, 1 cup of water and 1 tbsp oil. Mix well.

3. Add chicken breasts, and arrange so pieces are evenly coated. Marinate for 2 hours at room temperature, or longer in the fridge.

Cooking

4. Heat 4 tbsp oil in a 12in skillet. Remove chicken from the marinade, reserving marinade. Fry chicken on medium high heat until well browned on both sides and cooked to an internal temperature of 165F. Remove from pan and keep covered.

5. Strain marinade through a sieve, reserving both onions and liquid.

6. Add the strained onions to the skillet and fry over medium heat until golden brown.

7. Add 1/2 cup of the marinade and 1/4 cup water to the skillet. Bring to a simmer. Add chicken back to the skillet and simmer until sauce is slightly reduced.

Notes

This recipe is closely adapted from one in "South of the Sahara" by Elizabeth A. Jackson. Traditionally it is made with bone-on skin-on chicken breasts or thighs. My adaption uses boneless skinless chicken breast to reduce the cook time and greatly reduce the fat content, at the expense of a little flavor and texture.

If you are in a hurry, cut the chicken into 1in cubes and reduced the marination time by 45-60 minutes (the larger surface area will allow the chicken to marinate quicker).

You can vary the amount of sauce by adding more of the marinade to the skillet in step 7. My family likes it saucy, so I usually use all the remaining marinade. Increase the water added to 1/2 cup if doing this.

Pairs well with plain rice, check rice (rice with spinach) or Jollof.

[netheritenugget]

this is very very late but i've just been so swamped with work on top of having terrible memory that i kept forgetting to ask you about the soup recipe

if you're free and only then, i'd love to hear it

the weather's getting colder and soup sounds wonderful

soup sounds great actually

(great work on ranboo's ambience track btw knocked it out of the park with that one)

Aww, ty! I worked really hard on it and I'm glad you liked it!

My memory is also terrible so I also kept forgetting about the soup. But here it is!

It was a tossup between the jambalaya recipe, and the turkey gumbo (we don't live the south but we ended up with these recipes from... Something to do with my preschool when I was little? Idk). And I couldn't decide which one. So here's both anyway.

Jambalaya

"Preparation and cooking time about 1 1/2 hours, this will feed at least four people, and is even better reheated the next day, just add a little water when reheating.

2 Tablesp. Butter or Margarine

2 Tablesp Fresh Garlic, chopped 1 Green Bell Pepper, chopped

1/2 Yellow Onion, chopped

4 sticks of celery, chopped

1 Large can 28 oz. chopped, peeled Tomatos

112 oz can of Tomato Sauce

1 cup water to start

1 pound of either Hillshire Farms Hot Links or Hot Sausage links cut into bite size pieces

2 boneless, skinless chicken breasts Cut into bite sized pieces

1 1/2 Cups cooked white rice

White Pepper, Black Pepper, Red Pepper and Salt

*1 pound Jumbo Shrimp or Prawns, cleaned and deveined (Optional see below)

Melt butter in LARGE pot or cast iron Dutch oven, add garlic, bell pepper, onion and celery. Cook for a few minutes, then add tomatos, tomato sauce, water, hot links, salt and peppers to taste. Stir, cover and let simmer. Lately I leave out the red pepper, and add only the white and black. Add chicken when mixture begins to boil, cook for 15 minutes then add rice. Stir and let cook a few minutes more, add more spices to taste if needed. It should be slightly salty, and SPICY!! Add water depending on how Soupy or Stew-like you want it. I like mine more soupy, since it thickens up a great deal as it cools

*Optional Shrimp or Prawns*

You may add Shrimp or Prawns or substitute it for one of the meats above BUT be warned. Seafood does not need to be cooked for very long before it becomes tough. The above meats are fine to let simmer for a while, but if you are adding shellfish, do so after cooking the ice in the jambalya for a while, and then only cook it a few minutes longer after adding the shrimp or pravns, I would say no more than 5 minutes."

The jambalaya recipe is a very tasty soup, and pretty easy to make. We have it all the time. The leftovers are indeed delicious. Also, try scooping it and eating it with corn chips like a chillie, it's pretty good, especially when it's too hot to eat spoonfuls of!

The only things I have to note for this recipe as far as making it is concerned, is that you should take into account the amount of spice in the sausage, it can make it hotter than expected, so taste test it frequently. You can substitute white rice for brown, and add things like diced broccoli slaw veggies (obviously without the mayo) if you want to make it healthier. And we usually do not make ours with shrimp, it is very easy to accidentally make it rubbery, and I find it isn't as good in leftovers.

Turkey Gumbo Soup

"Ingredients:

1. Broth from boiled turkey carcass with leftover meat pulled off and reserved for adding later or bouillon cubes with water/canned broth if more liquid is needed.

2. 1 lb. Italian sausage (mild) in bulk, browned well and drained of fat. Remove sausage filling from casings prior to cooking, sauté like ground beef.

3. 1 chopped onion

4. 1 chopped green bell pepper (or 2-3 celery stalks)

5. 3 cloves garlic

6. 2 bag of frozen cut up okra

7. ½ tsp pepper

8. ½ tsp. Salt (to taste)

9. bay leaf (optional)

10. 1 tbsp A-1 steak sauce

11. 2 or 3 14 oz cans of tomatoes (I used stewed tomatoes, but Italian style works as well.

12. Italian seasoning (1 tsp was recommended but a little goes a long way with me, especially if you use Italian style tomatoes)

Saute onions, garlic, celery in large pot. Add broth, cooked and drained sausage and rest of ingredients. Simmer for at least an hour. This works great in a crock pot as well."

The turkey gumbo is delicious but sadly it's best to make it if you have leftovers of a holiday turkey, and it's not even October yet. 🥲 So that's partly why I also included the jambalaya recipe. But hey, saving recipes for later is always a good idea!

If someone already threw away the turkey bones before you could stop them and tell them why you need them, that's alright, store bought turkey broth really is an ok substitute.

That's the soup! Enjoy!

[nbula-rising]

Chinese Grilled Chicken Salad

Prep Time 25 minutes Servings 4 servings

Ingredients    16 ounces shredded cabbage (Cole slaw mix)    1 medium yellow bell pepper (seeded and thinly sliced)    4 medium radishes, thinly sliced    1/2 cup seasoned rice wine vinegar    1 tablespoon dark sesame oil    2 teaspoons reduced-sodium soy sauce    2 teaspoons honey    16 ounces thinly sliced skinless, boneless chicken breast    1/4 cup Chinese style or Korean barbecue sauce

Instructions    In a large bowl, combine the cabbage, bell pepper and radishes.    In a small bowl, whisk together the vinegar, oil, soy sauce, and honey. Pour the dressing over the cabbage mixture; toss to coat, and let stand for 10 minutes, tossing every couple of minutes to re-coat the salad with the dressing.    Meanwhile, heat a nonstick grill pan over medium-high heat. Brush both sides of the chicken breasts lightly with the barbecue sauce. Cook until lightly browned, about 3 minutes. Turn and brush with any remaining barbecue sauce. Cook until chicken is cooked through, about 3 minutes longer. Alternately, you can cook the chicken directly on your outdoor grill (use a sauté pan in a pinch). Transfer to a cutting board and let stand for 5 minutes before thinly slicing. Chop the chicken and toss with the coleslaw mix.

Recipe Notes    *Look in the Asian aisle of your market to find sesame oil, soy sauce, rice vinegar and Chinese-style barbecue sauce. This salad derives its distinctive taste from the Chinese-style barbecue sauce, so don't skimp on that! Make sure that the rice vinegar you are using is seasoned rice vinegar.    *If you can't find thin-sliced chicken breasts, place regular chicken breasts between two pieces of plastic wrap and pound it thin with a meat mallet or a rolling pin.

[awesome-recipes101]

Chicken Satay

4 servings

These boneless, skinless, chicken breast pieces are marinated. As a result they are very tender and tasty. Serve with rice and accompany with a peanut dipping sauce.

Ingredients

Marinade:

1 ½ tablespoons lemongrass paste from a tube

5 green onions with white parts only sliced

2 teaspoons garlic cloves, minced

1/3 cup brown sugar

1 ½ tablespoons ground coriander

1 tablespoon ground cumin

½ teaspoon ground turmeric

1 ½ tablespoons kosher salt

2 tablespoons canola oil

 2 boneless, skinless chicken breasts (about 1.5 pounds) cut into bite size pieces

Directions

In a food processor or blender place the marinade ingredients.  Blend until they become paste like.  Place the marinade in a medium size bowl.  Cut the chicken into 1 inch size pieces and place in the bowl.  Gently stir so all the chicken pieces are covered with the marinade.  Tightly cover the bowl with plastic wrap and place in the refrigerator for about an hour.

Use metal or bamboo skewers.  Place the marinated chicken pieces on the skewers and grill them on a well oiled outdoor grill or under the broiler in your oven.  If cooking them indoors you can place the skewers on a wire rack sprayed with a non-stick cooking spray.  Place over a rectangular cake pan filled with about a ¼ inch of water to make it easier to clean afterwards.   Grill the chicken about 10 minutes per side or until they are no longer pink inside.

You can serve the chicken with rice and the peanut dipping sauce.

Notes

If you prefer the chicken spicier, use some Sriracha sauce.

[greenacrefarm]

Chicken in White Wine Sauce Chicken in White Wine Sauce – it’s one of the most delicious ways to finish pan seared chicken! And you’ll love that it’s simple enough for a weekday, yet impressive enough for a weekend dinner with guests! #Butter #Chicken…

[allwayshungry]

Chicken Fricassee | Fricassee de poulet Lancienne

Prep:35 mins, Total:1 hr 15 mins, Servings:4

A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.

Ingredients

1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)

Coarse salt and freshly ground pepper

3 tablespoons unsalted butter, softened, divided

1 tablespoon extra-virgin olive oil

1 small yellow onion, cut into 1/4-inch dice (1 cup)

1 carrot, cut into 1/4-inch dice (1/2 cup)

1 celery stalk, cut into 1/4-inch dice (1/3 cup)

8 ounces cremini mushrooms, trimmed and quartered

2 tablespoons all-purpose flour

2/3 cup dry white wine

4 cups chicken broth

2 sprigs fresh flat-leaf parsley

2 sprigs fresh thyme

1 bay leaf

2 large egg yolks, room temperature

1/4 cup heavy cream

2 to 3 tablespoons roughly chopped fresh tarragon leaves

2 tablespoons fresh lemon juice

Directions

Brown Chicken

Season chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.

Saute Mirepoix

Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.

Cook Mushrooms and Flour

Add mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.

Pour in Wine and Broth

Add wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.

Simmer Chicken

Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.

Make and Add Liaison

To make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.

Finish with Tarragon, Lemon, and Butter

Return chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

Cook's Notes

Have your butcher cut the breast in half, keeping the wings attached but removing the wing tips.

This quintessential chicken stew is traditionally served over rice, creamy mashed potatoes, or -- our choice -- lightly buttered egg noodles. You'll also want to have a loaf of crusty bread on hand to sop up the extra sauce.

Fricassee can be made one day in advance -- just leave out the tarragon until you're ready to serve the meal. Let fricassee cool completely in the pot, and then refrigerate it. Before serving, simmer the fricassee over medium heat, uncovered, until hot, and stir in the tarragon.

[pifindsfood]

Instant Pot Butter Chicken

https://twosleevers.com/instant-pot-butter-chicken/

Ingredients

1 14-ounce Canned Tomatoes (for less sauce, use less tomato juice)

5-6 cloves Garlic

1-2 teaspoons Minced Ginger

1 teaspoon Turmeric

1/2 teaspoons Cayenne Pepper

1 teaspoon Smoked Paprika

1 teaspoon Kosher Salt

1 teaspoon Garam Masala

1 teaspoon Ground Cumin

1 pound Boneless Skinless Chicken Thighs, (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)

To Finish:

4 ounces butter cut into cubes, (use coconut oil if dairy free)

4 ounces Heavy Cream, (use full-fat coconut milk if dairy free)

1 teaspoon Garam Masala

1/4-1/2 cup chopped cilantro

Instructions

Instant Pot instructions

Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better

Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.

Open up the pot and remove the chicken carefully and set aside

Blend together all the ingredients, preferably using an immersion blender

Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.

It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon

Take out half the sauce and freeze for later or store in the fridge for 2-3 days

Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.

Serve over rice, or zucchini noodles

Using leftover sauce

Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.

You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

Watch The Video

If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent.

Yes, I know the recipe doesn't call for additional liquid. The chicken and tomatoes release a LOT of liquid. Unless you do something wrong, it will not burn.

Do not re-pressure cook the butter and cream filled sauce for a second time as it gets thin and unappetizing. Cook the chicken when you first make the sauce, save half the tomato sauce frozen, and when you're ready, add cooked chicken, or paneer, and heat it through in a skillet. Instant dinner!

You'll note there's no added water in this recipe. Between the tomatoes and the chicken, there's more than enough to create pressure in this recipe. Any more water and it's going to taste insipid.

Let the sauce cool just a little before adding the butter and the cream. Adding it to the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.

[globabuzz]

How to Build Muscle On a Budget : Top 7 Cheap Sources of Protein

.

When you’re just starting your life at the gym, you will most likely be there for two things: to build muscle or to lose weight. Either way,  you should have the correct nutritional plan to keep either of them going. A good nutritional plan should have the right amounts of all of the nutrients, including protein, carbohydrates, fat, vitamins, minerals, fibre and as many of the rest as possible.

This will help keep your body pumping and going forwards, but it will also help you put on more muscle than you can believe, and every single pound that you put on will be muscle instead of fat.

When you want to pack on as much muscle mass as possible, the primary nutrient that you need to consider is protein. This is because your body needs that protein to fix your bodily problems through repairing old cells and producing them anew.

However, the reason that we need to eat this much protein is because our body cannot synthesise it by itself, and when you’re exercising seven days a week your body is getting tired, which means you need to eat more protein to keep it running and rebuild the cells. For this, you need to eat the sufficient amount of protein at the correct time, so that your body doesn’t fall in a catabolic state.

If you want to learn how to put on muscle mass as fast as possible without constantly feeling tired, consider this: take one to two grams of protein for every pound of their bodyweight! If you weigh 200 pounds, you would need anywhere from 200 to 400 grams of protein per day if you want to see good results!

1. Whole Eggs:

Eggs are the perfect protein. Not only do they contain all the essential amino acids required for muscle growth, but the fat and cholesterol found in eggs are a key part of a testosterone-boosting diet.

They are also extremely cheap and versatile – you can include them as part of your breakfast, lunch, or dinner. All of this makes them a staple of any muscle building diet.

Eggs contain 6 grams of protein in a whole egg. There is half a gram of carbohydrates in every whole egg and around five grams of fat in every yolk. No fat in egg whites. There are 78 calories to a whole egg, out of which only 17 calories are in the egg white, which is why some people choose to throw away the yolks as they are very caloric.

Note: The cholesterol found in eggs has actually been shown to decrease the amount of LDL (bad cholesterol) in your body.

2. Canned Tuna:

There are 30 to 40 grams of protein in a can of tuna, but to maximise effectiveness and minimise damage by unhealthy ingredients, I would suggest getting those packed in brine or spring water instead of oil or sauces.

Tuna is rich in vitamins A, B12 and niacin, but also the minerals selenium, phosphorus and magnesium. It can aid with your weight loss programme and it helps strengthen cell membranes.

However, don’t eat too much of it as you risk eating too much mercury, which can be harmful.

3. Milk:

Milk has 8-10 grams of protein for every 250ml glass and if you want to put on weight, milk is your new best friend. Remember GOMAD? That means “gallon of milk a day” and it’s the simple answer to the question of weight gain.

It contains a good source of both whey and casein protein (fast and slow release). Plus, if you stick with whole milk – and get the organic kind – it also contains more calories and more omega-3.

Why do you want omega-3? It boosts cognitive function, lowers blood pressure, and even increases rates of muscle growth.

4. Ground Beef:

Ground beef has about 25 grams of protein per 100 grams, but if you really want to buy premium, get the ones that have a high lean beef content, such as 80 percent or more, and then rinse them with some warm water to lower their fat levels down by at least 50 percent.

5. Beans and Lentils:

These have 18 grams of protein per cup and they are also super cheap. Furthermore, they have a high fibre content and a lower fat content.

If you buy your beans and lentils dry and cook them at home, you are practically guaranteeing that they will only have the best nutrients in them.

Try to avoid pre-cooked food or store-bought ready to eat beans and lentils – they are so much better at home!

6. Chicken Breasts, Salmon and Turkey:

Of course, famous bodybuilding foods such as chicken breasts, delicious salmon and juicy turkey chops need no introduction. These delicious treats have 23 to 25 grams of protein per 100 grams.

If you want your meat to have at least a bit of omega-3 fatty acids to keep your heart pounding regularly, pick the salmon.

Also, if you want to cut the fat content as much as possible as well as lower your cholesterol, cut away the skin pieces – they contain saturated fat in large amounts.

7. Almonds:

Almonds have 20 grams of protein per cup, they are much less allergenic than peanuts and peanut butter and they can be brought anywhere without any special equipment.

Throw them in a plastic bag, put it in your pocket and you’re good to go.

If you want to pack on lots of muscle you will need to keep your nutrition in check. Even though reading the fine print on all of your products will be dull, you will appreciate it as you will reap its benefits soon enough.

This makes sense because, who wouldn’t want to pack on lean muscle instead of lumps of fat? If you just get fat from your food, you’re not doing anything right – but with the right amount of exercise and the right nutritional plan, you could work wonders for yourself.