Citrus Chicken with Grilled Tropical Fruit
Chicken breasts marinated in the flavors of the Caribbean isles: Citrus, garlic, herbs and a little hot sauce for spice!
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Chicken Breast with Caramelised Girolle Mushrooms in an Onion Cream Sauce
The girolle might be a small mushroom but it is certainly not shy on flavour. They can be foraged for in the Summer months (providing you know what you are looking for) and their peppery flavour adds potency to many dishes. The Great British Chef
Bresse Chicken With Cream
Bresse Chicken is an AOC regulated chicken production area. In 1936 the Bresse chicken farmers got their famous AOC label, or Appellation d’origine contrôlée, most commonly awarded to French wines and cheeses; It is the highest honor of food production in France. In fact, they are the only chicken to be awarded their own AOC! Their upbringing and feeding are carefully controlled, meeting extremely strict standards.Parisperfect
Chicken Piccata
Piccata describes meat, usually veal or chicken, that is sliced, dredged in flour, browned, then served in a sauce containing lemon juice, butter, and capers. Wikipedia
Chicken Marsala
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce./Onceuponachef
Creole Chicken
Creole chicken is a dish from the American south. It is made with tomatoes, the Cajun holy trinity (celery, bell peppers, and onions), garlic, seasonings, and herbs. Stock (usually chicken) is also used and seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.- Wikipedia
Chicken and Vegetable Skewers
Honey Soy Chicken
Chicken Tangine
A tajine or tagine is a North African Maghreb dish which is named after the earthenware pot in which it is cooked. It is also called maraq or marqa. – Wikipedia
Baked Chicken Thighs with Feta, Lemon and Capers
Recipe from Cakebread Cellars
Ingredients
6 chicken thighs
1/4 c. olive oil
salt and pepper
1 T. red wine vinegar
1/4 c. lemon juice
1 T. dried oregano
3-4 cloves garlic
2 bay leaves
2 T. brown sugar
1/4 c. white wine
2 T. capers
3 oz. feta cheese, crumbled
Preparation
Place chicken thighs in a shallow casserole dish. Season with salt and pepper on all sides. Toss with the olive oil, vinegar, lemon, oregano, garlic and bay leaf. Cover and marinate overnight in the refrigerator.
Preheat the oven to 375°F. Bring the chicken to room temperature. Set chicken skin side up in the casserole dish. Top each piece of chicken with a little brown sugar. Add the white wine to the pan, scatter the capers around the dish and crumble the feta over the top. Cover and bake for 30 minutes. Remove the foil and continue cooking for another 20 minutes until tender and beginning to brown.
Ingredients
6 chicken thighs
1/4 c. olive oil
salt and pepper
1 T. red wine vinegar
1/4 c. lemon juice
1 T. dried oregano
3-4 cloves garlic
2 bay leaves
2 T. brown sugar
1/4 c. white wine
2 T. capers
3 oz. feta cheese, crumbled
Preparation
Place chicken thighs in a shallow casserole dish. Season with salt and pepper on all sides. Toss with the olive oil, vinegar, lemon, oregano, garlic and bay leaf. Cover and marinate overnight in the refrigerator.
Preheat the oven to 375°F. Bring the chicken to room temperature. Set chicken skin side up in the casserole dish. Top each piece of chicken with a little brown sugar. Add the white wine to the pan, scatter the capers around the dish and crumble the feta over the top. Cover and bake for 30 minutes. Remove the foil and continue cooking for another 20 minutes until tender and beginning to brown.
