Evelyn Chartres Author
Chicken – Evelyn Chartres

Evelyn Chartres

Author (Nom de Plume)

Chicken

Butter Chicken

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Don’t let the ingredients list deter you. This dish is quick and easy to prepare. It makes for a flavourful and spicy chicken dish that is sure to leave a smile on your face.

Ingredients

  • 2 tablespoons (30 ml) of curry
  • 4 teaspoons (20 ml) of cumin
  • 1 teaspoon (5 ml) of coriander
  • 1 teaspoon (5 ml) of cardamom
  • ⅔ teaspoon (3.34 ml) of cinnamon
  • ⅓ teaspoon (1.67 ml) of cloves
  • ⅓ teaspoon (1.67 ml) of nutmeg
  • 2 teaspoons (10 ml ) of pepper (divided)
  • 1 teaspoon (5 ml) of salt
  • 1½  pounds (675 g) of boneless and skinless chicken thighs
  • ¼ cup (60 ml) of butter
  • ½ cup (60 ml) of finely chopped onions
  • 2 cloves (5-10 g) of pressed garlic
  • 14 fluid ounces (398 ml) of coconut milk
  • 5.5 fluid ounces (160 ml) of tomato paste
  • 1 tablespoon (15 ml) of honey (optional)

Preparation

  1. In a small bowl, mix spices (from curry to nutmeg), including 1 teaspoon (5 ml) of pepper. Set aside.
  2. Salt and pepper chicken. On medium-high heat over a well-oiled pan, fry chicken until outside is seared. Remove from heat and set aside.
  3. Melt butter in a 3 quart (2.8L) saucepan over medium heat.
  4. Add onions and garlic to the pan. Sauté until the onions are transparent.
  5. Add bowl of spices, and stir until the contents take on the consistency of paste.
  6. Add coconut milk, and tomato paste. Mix until you have a consistent finish and bring to a boil.
  7. Add chicken and bring to a simmer on low. Simmer for about an hour, or until the chicken begins to break apart.
  8. If the dish is too spicy, add a bit of honey to temper the spice.
  9. Serve with brown Basmati rice and vegetable of choice.

Chicken Tetrazzini with Roasted Red Peppers

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A straight-forward recipe that combines noodles, chicken, mushrooms, cream, sherry, and red peppers to create a ready-to-serve dish. This cream based dish is sure to be a crowd pleaser!

Ingredients

  • 6 ounces (180 g) of egg noodles
  • 1 pound (450 g) of chicken breast
  • 3 tablespoons of butter
  • 10 fluid ounces (285 ml) of canned sliced mushrooms
  • ½ teaspoon (2.5 ml) of cumin
  • 2 cloves (5-10 mg) of garlic pressed (Optional)
  • ¼ cup (60 ml) of flour
  • 1 cup (240 ml) of chicken broth
  • 1 cup (240 ml) of heavy cream
  • 2 tablespoons (30 ml) of dry sherry
  • ¼ cup (60 ml) of fine chopped roasted red peppers
  • 1 teaspoon (5 ml) of Italian seasoning
  • ½ cup (120 ml) of grated Parmesan (Optional)

Preparation

  1. Cook pasta according to package directions, rinse, drain, and set aside.
  2. Grill and spice chicken according to preference. Cut into cubes, and set aside.
  3. Melt butter in a large saucepan (1.4 quarts or 1.3 litres) over medium heat.
  4. Add mushrooms and cumin then sauté until browned.
  5. (Optional) Add garlic and sauté for about a minute.
  6. Stir in flour; whisk until smooth.
  7. Add broth and bring to a boil.
  8. Blend in cream and sherry. Allow sauce to thicken.
  9. Add red pepper, chicken, and Italian seasoning. Allow peppers to warm up.
  10. In a large bowl, mix pasta with sauce. Ready-to-serve.
  11. (Optional) Sprinkle with Parmesan for a burst of flavour.

Roast Chicken au Jus

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A quick and easy way to make roast chicken and requires very few ingredients. Simply use onion soup mix, garlic and olive oil, coat your chicken and place in the oven.  Simple and tasty!

For an additional burst of flavour, add in 1 tablespoon (15 ml) of Balsamic vinegar.

Ingredients

  • 1 package (40 g) of onion soup mix
  • 2 cloves of garlic (5-10 g) pressed
  • 2 tablespoons (30 ml) of olive oil
  • 1 tablespoon (15 ml) of Balsamic vinegar
  • 1 chicken cut into pieces

Preparation

  1. Pre-heat oven to 425°F (220°C).
  2. Oil up an 12×9 inch casserole dish and set aside.
  3. In a large sealable bag combine soup mix, garlic and olive oil.
  4. Toss in pieces individually, shake bag and coat pieces.  Place coated pieces on the casserole dish.
  5. Roast chicken in the oven for 40 minutes or until chicken is cooked. Occasionally baste the chicken with remaining mix and/or juices collecting on the dish.
  6. Remove from oven, place on a plate.  Ready-to-serve.

Balsamic Chicken Bites

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A tasty dish that I have made for years. Based on a recipe for Chicken Kung Pao and it’s easy to make. The difference in vinegar really makes the flavour pop! Serve with snow peas and rice to make a complete meal.

Ingredients

  • ½ cup (120 ml) of onions
  • 2 cloves (5-10 mg) of pressed garlic
  • ¼ cup (60 ml) of roasted red pepper
  • ½ teaspoon (2.5 ml) of shaved fresh ginger
  • ¼ cup (60 ml) of balsamic vinegar
  • ¼ cup (60 ml) of soy sauce
  • 1 tablespoon (15 ml) of sugar
  • 2 tablespoons (30 ml) of olive oil
  • 1 pound (450 g) of chicken
  • 2 tablespoons (30 ml) of cornstarch

Preparation

  1. Chop onions and red pepper then add to a small bowl with pressed garlic. Set aside.
  2. In a small bowl add vinegar, soy sauce and sugar. Set aside.
  3. Combine chicken and cornstarch in sealable container. Toss to cover the chicken.
  4. Heat oil in a large skillet on medium-high heat.
  5. Add chicken and cook until it is no longer pink. Remove from skillet.
  6. Add onions, red pepper, ginger and garlic into the skillet. Cook until onions are transparent.
  7. Return chicken to skillet.
  8. Quickly stir bowl then add contents to the skillet.
  9. Heat thoroughly, stirring occasionally.
  10. Remove from heat and ready-to-serve.

French Onion Marinade

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A tasty way to prepare chicken by marinating the meat in onions, garlic, beef broth and balsamic vinegar. This dish is typically grilled, cut into tender bite-sized pieces of chicken. This is certainly a family favourite!

Chicken and marinade can be prepared ahead of time and frozen. I use this when going out to a cabin for the week, permitting me to quickly get a meal ready once I get there.

Ingredients

  • ¼ cup (60 ml) of finely chopped onions
  • 2 cloves (5-10 mg) of garlic pressed
  • 4 teaspoons (20 ml) of powdered beef broth
  • ⅓ cup (80 ml) of water
  • ¼ cup (60 ml) of olive oil
  • 1 teaspoon (5 ml) of balsamic vinegar
  • 1 pound (450 g) of chicken breasts

Preparation

  1. In a freezer bag, add all ingredients and mix thoroughly.
  2. Use a straw take out any excess air then seal bag.
  3. Place in the fridge for at least three (3) hours or overnight.  Mix contents of bag occasionally.
  4. Grill chicken, dabbing with marinade occasionally, until meat is cooked throughout.
  5. Cut up chicken breasts into bite-sized pieces. Ready to serve.
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