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Category Archives: Chicken

Foodie Friday: Curried Chicken Salad

We love curry. A lot. In fact, Josh’s favorite comfort meal that I make for him is full of curry, so I decided to work some into our lunch rotation.

I used the Barefoot Contessa’s Curried Chicken Salad as my starting point, then adjusted a lot of the add-ins to suit our tastes and my weird dislike of random things (celery and raisins? No thank you) and Josh’s nut allergy (cashews are a big deal breaker).

I packaged it into serving sized containers for us, then had both pita bread and lettuce cups as choices to take along. The winner, hands down? The lettuce cups. While we agreed that the pita made it more filling, the lettuce cups just added a really nice brightness and crunch to it. Lesson learned.

Curried Chicken Salad

  • 2 chicken breasts, bone in, skin on
  • 4 chicken thighs, bone in, skin on 
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups mayonnaise (Get the good stuff. I used Hellman’s)
  • 1/3 cup dry white wine
  • 1/4 cup mango jam/jelly (you could use a chutney, but my store didn’t have any)
  • 3 tablespoons curry powder
  • 1 apple, peeled and diced
  • 2 cups red grapes, quartered

Preheat oven to 350 degress. Drizzle chicken with olive oil, season with salt and pepper. Place on a baking sheet and cook for 35-40 minutes. Set aside to cool.

Combine mayonnaise, white wine, mango jam, and curry powder in food processor until well mixed and smooth. Prep your apple and grapes. 

When the chicken is cool enough to handle, peel off the skin and discard. Cut chicken into bite sized pieces and put in a bowl with the apple and grapes. Pour about half of the dressing in and stire well. Keep adding until it reaches desired consistency. Let it sit in the fridge for at least a few hours for the flavors to really combine. It gets better every day.

Serve with lettuce wraps.

Foodie Friday: Chicken Marengo

A few months ago my husband, a history buff, decided we should write a cook book based on historical recipes. His first request was Chicken Marengo, which was Napolean’s favorite dish. He loved it so much he named his horse Marengo after it. We didn’t have a horse to name, but we did name the latest stray cat to inhabit our porch Balls Marengo.

Anyways, this dish does take a few hours, so prepare ahead. I was not amused that it took me three hours to make dinner when I was starving. The results were totally worth it, though.

Chicken Marengo
found in Quail Country cookbook

1/4 cup butter
2 celery stalks, chopped
1 carrot, peeled and chopped
1 cup chopped onions
1 strip bacon, sliced
1 tomato, chopped
bay leaf
salt and pepper
1/4 cup flour
1 can tomato puree
1 pint chicken stock
1 tablespoon sherry

To make sauce, melt butter and saute next 9 ingredients until golden brown. Add flour and stir well. Add tomato puree. Remove from heat. Slowly add stock and sherry. Bring to a boil then simmer 1 hour. {I cut this step short by boiling on high for about 15 minutes. Results still ended up favorably.}

3 1/2 to 4 l bs cooked chicken
8 oz mushrooms, chopped and sliced

Cut chicken in bite size pieces; place in a 2 quart casserole. Add mushrooms. Cover with sauce. Bake uncovered for 1 1/2 hours at 350 degrees. Serve over rice.

This may take a long time, but you can do it in steps. And trust me, my onion, tomato, and mushroom hating husband loved it.

Foodie Friday: Mulligatawny

We all have those recipes that we think of on the low days. The days when you’re worn out, the weather sucks, and you can’t quite seem to shake the sniffle and scratch going on in your sinuses. On those days you want some comforting and familiar and hearty, and this soup is our solution to that.

Some people like to serve it over rice, but we like it better with the rice cooked in. We’ve tried it with different types of apples, different types of meat, and different amounts of various ingredients, but this is the mix that makes us the happiest. Feel free to tweak it to the perfect comfort food for you.

And yes, I can hear Seinfeld’s Soup Nazi in the background whenever I make it (No soup for you!).

Mulligatawny (adapted from here)

  • 2 whole Boneless Skinless Chicken Breasts, Cut Into Bite-Sized Pieces
  • Salt And Black Pepper To Taste
  • 4 Tablespoons Butter
  • 1 whole Medium Onion
  • 3 cloves Garlic, Minced Finely
  • ¼ cups All-purpose Flour
  • 1 heaping Tablespoon Curry Powder (really good powder makes a HUGE difference here)
  • 32 ounces, fluid Chicken Broth
  • 1 can coconut milk
  • 1 whole Granny Smith Apple, Peeled And Diced
  • 3/4 cup uncooked rice

Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.

In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.

Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.

Pour in chicken broth. Stir to combine, then cook for five minutes. Add coconut milk, salt, and pepper, then cook for another five minutes.

Add rice and stir well. Cook for about five minutes, stirring often to keep the rice from sticking to the bottom.

Add chicken and diced apple and cook for another 5 to 10 minutes, stirring occasionally, or until rice is done. Turn off and allow to stand 5 or 10 minutes before serving. Top with cilantro and chives for a little freshness.

Cozy comfort.