Chicken Dishes

Flash-Fried Finger-Lickin’ Chicken (Healthy)

3 C. low-fat, low-sodium broth

salt

4 skinless, bone-in chicken thighs

2 quarts grapeseed oil

1 ½ C. whole wheat flour

1 T. sweet paprika

1 ½ tsp. celery salt

1 T. freshly ground black pepper

1 tsp. salt

½ tsp. cayenne pepper

2 C. low-fat buttermilk

• Heat the chicken broth in a medium saucepot over high heat, seasoning it generously with salt. Add the chicken thighs to the pan and bring the broth to a simmer. Cover, and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes. Remove the thighs from the liquid, pat them dry, and set them aside on a platter; cover with foil to keep them warm.
• While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400º over high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 tsp. salt and the cayenne. Use a whisk to thoroughly combine the ingredients.
• Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double-coat the chicken. Shake off any excess flour.
• Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack and serve immediately.

Rocco DiSpirito, September 2010

Don’t-Be-A-Chicken- Chili

(This recipe is very similar to the White Bean Soup)

1 T. oil

1 lb. boneless, skinless chicken breasts, cubed

1 onion, chopped

1 (14 oz.) can chicken broth

2 (15.8) cans Great Northern beans, drained and rinsed

2 (4.25 oz.) cans chopped green chiles

1 ½ tsp. garlic powder

1 tsp. salt

1 tsp. ground cumin

½ tsp. dried oregano

8 oz. container sour ream

1 C. whipping cream

2 C. shredded Monterey Jack cheese

Garnish: cilantro sprigs

Heat oil in a large skillet over medium heat; add chicken and onion. Sauté 10 minutes or until chicken is cooked through; set aside. Combine broth, beans, undrained chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat. Add chicken mixture; reduce heat and simmer 30 minutes. Add sour cream and whipping cream, stirring well. Top each serving with shredded cheese, garnish, if desired. Serves 7 to 8.

Gooseberry Patch Halloween Cookbook 2010