Best Poultry Essentials Chicken And Yummy Tomato Sauce Recipes

POULTRY ESSENTIALS: TOMATO-BRAISED CHICKEN BREASTS

Steps:

• PREP/PREPARE
• If you are looking for a good Italian dry spice mix, here is the one I use: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/italian-essentials-aunt-josephine-s-seasoning-mix.html?r=5
• Gather your Ingredients (mise en place).
• THE SAUCE
• Add all the sauce ingredients together.
• Add to a sauté pan over medium heat.
• Bring the mixture up to a simmer.
• Allow the sauce to simmer until it reduces and begins to thicken, about 15 - 20 minutes
• Chef's Tip: The sauce will be ready, when a wooden spoon dragged through the sauce leave a trail.
• THE CHICKEN
• While the sauce is simmering, cut the chicken in half, lengthwise.
• Add some salt and pepper to both sides.
• Lay the chicken into the reduced sauce, and reduce heat to medium-low.
• Cover, and allow to lightly simmer, for 15 minutes.
• Remove lid, add the cheeses and olives, then cover for 2 - 3 minutes, or until the cheese is nice and melty.
• PLATE/PRESENT
• Place the chicken on a bed of rice, and serve. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: CHEESY TOMATO & CHICKEN BAKE

Steps:

• 1. PREP/PREPARE
• 2. Two of my favorite brands of tomatoes are Meir Glen, or Cento; however, another great (more common) brand is Hunts. My favorite brand of marinated artichoke hearts is Mezzetta, and they come packed in oil. Drain the oil before chopping. My favorite brand of diced green chilies, are Hatch. They come in small cans of 5 ounces (142g).
• 3. Gather your Ingredients (mise en place).
• 4. Chef's Tip: I recommend brining the chicken breasts for an hour or two, but that is totally up to you.
• 5. Chef's Note: You will notice that in the photos, I am placing the chicken breasts into individual serving dishes. If you wish, you can place both breasts into a single baking dish, or you could cook the whole thing in an ovenproof skillet. Now that is what I call easy/peasy.
• 6. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 7. Add the butter and oil to a skillet over medium heat.
• 8. When the foaming subsides, add the onions.
• 9. Cook until the onions soften, and turn translucent, about 4 - 5 minutes.
• 10. Add the garlic, and cook until fragrant, about 60 seconds.
• 11. Reduce the heat to medium low, then add the tomatoes, artichokes, chilies, oregano, basil, parsley, and cumin, and stir to combine with the onions and garlic.
• 12. Allow to simmer until it reduces a bit, and beings to thicken, about 8 - 10 minutes.
• 13. Chef's Note: Add a bit of salt and pepper, to taste.
• 14. Place the tomato sauce into individual, oven-proof baking dishes, or a single dish. Sprinkle the chicken breasts with salt and pepper, and push them into the tomato sauce.
• 15. Place into the preheated oven, and bake until the internal temperature of the chicken breasts reaches 165f (75c), about 30 - 35 minutes
• 16. Add the Dubliner cheese to the top, and pop under the broiler until the cheese is bubbly, and beginning to brown in spots, about 2 - 3 minutes.
• 17. PLATE/PRESENT
• 18. Remove from the oven, sprinkle with the Parmesan cheese, and serve while nice and warm. With maybe a small side salad, and some crusty bread. Enjoy.
• 19. Keep the faith, and keep cooking.

BAKED CHICKEN BREASTS IN CINNAMON-TOMATO SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix together cinnamon, salt, black pepper, oregano, cumin, garlic powder, and onion powder in a bowl. Pat the seasoning onto all sides of chicken. Reserve extra seasoning for sauce.
• Heat vegetable oil in a large, oven-safe skillet over medium heat until oil begins to slightly shimmer. Place chicken breasts in skillet and cook until browned, about 3 minutes. Flip and cook an additional 3 minutes. Remove chicken breasts from pan and set aside.
• Add onion, garlic, carrot, celery, and mushrooms to skillet. Cook until onions become slightly translucent, about 3 minutes. Add in wine and scrape browned bits off the bottom of the pan. Allow wine to reduce slightly, about 1 minute. Stir in tomato paste, chicken broth, and reserved seasoning. Cover skillet with aluminum foil or an oven-safe lid.
• Bake in the preheated oven for 35 minutes. Uncover and bake until sauce is bubbling and chicken is no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SKILLET CHICKEN WITH SUN-DRIED TOMATO SAUCE

Steps:

• Place chicken breasts in a resealable plastic bag and pound to an even thickness. If breasts are very large, cut them in half. Season lightly with salt and pepper.
• Melt 4 tablespoons butter in a large nonstick skillet over medium heat and cook 1/2 of the chicken breasts until they are no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet and set aside. Melt another 4 tablespoons butter and repeat with the remaining chicken breasts. Set aside.
• Melt remaining 2 tablespoons butter in the same skillet and add garlic, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for 1 minute. Pour in wine and bring to a boil. Reduce heat and simmer for 2 minutes. Pour in chicken broth, return to a boil, reduce heat, and simmer for 5 minutes. Stir in cream and sun-dried tomatoes. Simmer for 5 minutes.
• Stir in basil and return chicken to the skillet. Cook until chicken is thoroughly heated and sauce has thickened, about 5 minutes.

POULTRY ESSENTIALS: CHICKEN AND YUMMY TOMATO SAUCE

Steps:

• PREP/PREPARE
• To make this recipe, you will need a pan with a lid, capable of holding all of the ingredients.
• Chicken Stock, Wine, or Beer You have three choices for one of the ingredients in the base: Chicken Stock: You do not have any wine, or maybe you do not drink. Adding the additional stock, will give the base a very neutral, pleasing flavor. Wine: Adding wine brightens up the base and imparts a piquant taste. Beer: The inclusion of beer gives the base an almost earthy flavor, that goes quite well with the mix of tomatoes and spices. FYI: If you are going for the beer, do not use a dark one; use something lite. I plucked a Modelo Especial out of the walk-in and it worked great... Especially since I got to drink what was left.
• How to Spatchcock a Chicken In this recipe I am using a spatchcocked chicken. Since you can use regular chicken parts, I am not going to get into "why" you want to do it, just simply "how" you accomplish this feat of splitting the bird in two. You will need a good pair of kitchen shears to make this happen. Step 1: Cut out the backbone. You will have to cut on either side to remove it. This is the hardest part of the process. As for the backbone, freeze it and use it when making soups or stocks. Step 2: Spread the chicken apart and flip it, skin-side-up. Step 3: Push down on the breastbone until you hear a crack. That would be the wishbone breaking. Now it is lying flat, and you have just spatchcocked a chicken... Time for a tall cold one. I went a step further and cut thru the breastbone giving me to halves. I used one for this recipe and vacuumed sealed and froze the other half for a future project. FYI: Spatchcocking is also referred to as butterflying.
• Gather your ingredients (mise en place).
• Prep your veggies and reserve.
• Combine the base ingredients in a bowl and reserve.
• Add the butter and oil to a high-sided pan and allow the butter to melt.
• Sprinkle the chicken with a generous amount of salt and pepper.
• Place into the pan, skin-side-down.
• Allow to cook until the skin crisps, about 6 - 8 minutes. Flip over and cook for an additional 6 - 8 minutes. Then remove from the pan and reserve.
• The chicken does not need to be cooked. We just did this to develop some additional levels of flavor.
• While the chicken is crisping, play about with the spices and add them to the base.
• Turn the heat down to medium low, add the veggies and sauté until they begin to soften, but not brown, 6 - 8 minutes should do the trick.
• Add the base to the pan and stir to combine.
• Add the chicken, skin-side-up, to the pan and scoop some of the sauce on top.
• Slowly simmer, covered, for about 20 minutes. Then remove the lid and continue to simmer until an instant-read thermometer inserted into the thickest part of the thigh reads 160f (71c), about an additional 15 - 20 minutes.
• If the sauce begins to get too dry, and additional chicken stock as needed. I wound up adding a few extra tablespoons.
• Tent and allow to rest for 5 - 8 minutes. During this time "carryover" cooking will raise the internal temperature to a "poultry safe" 165f (74c).
• PLATE/PRESENT
• Present whole and carve it at the table or cut it up. Up to you. Enjoy.
• Keep the faith, and keep cooking.