ONLINE EXTRA — ALL FOWLED UP: Slow-Cooker Garlic Chicken. Mexican Chicken with Pineapple Salsa, Pheasant Stir-Fry, etc.A recipe for slow-cooker garlic chicken
Slow-Cooker Garlic Chicken
3 pounds chicken pieces, bone and skin on, patted dry
Coarse salt and ground pepper
1 tablespoon olive oil
1 large onion, halved and thinly sliced
6 garlic cloves, peeled, halved
2 teaspoons dried thyme
1 cup dry white wine, such as Sauvignon Blanc
1/3 cup all-purpose flour
1 cup pearl couscous
Chopped fresh parsley, for serving
Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 10 minutes. Turn and brown on second side about 5 minutes.
Combine onion, garlic and thyme in a 5- to 6- quart slow- cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer.
In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3½ hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.
Yield: Serves 4.
Approximate nutritional analysis per serving: 686 calories, 39 percent of calories from fat, 28 grams fat (7 grams saturated), 36 grams carbohydrates, 60 grams protein, 175 milligrams sodium, 167 milligrams cholesterol, 3 grams fiber.
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon tamari or soy sauce
2 tablespoons honey
4 boneless, skinless chicken thighs or 2 boneless, skinless chicken breast halves
Mix oil, vinegar, tamari sauce and honey together in a bowl. Add chicken; marinate at least 5 minutes. Heat a skillet over medium heat; add the chicken and all the marinade at once. Cover; simmer 8 minutes per side. Serve with steamed rice and some of the cooked marinade as a sauce.
Yield: Serves 2.
Approximate nutritional analysis per serving: 315 calories, 18 grams fat (4 grams saturated), 98 milligrams cholesterol, 10 grams carbohydrates, 27 grams protein, 344 milligrams sodium, 0 g fiber.
Mexican Chicken with Pineapple Salsa
¾ pound boneless, skinless chicken cutlets, thin sliced
2 medium garlic cloves, crushed
¼ cup fresh orange juice
¾ cup fresh pineapple, coarsely chopped
¾ cup no-sugar-added tomato salsa
1 teaspoon canola oil
Salt and freshly ground black pepper
Rub chicken with garlic and place in a self-seal bag with the orange juice. Let marinate while preparing the remaining ingredients for the meal, about 10 minutes.
Mix pineapple and tomato salsa together and set aside. Heat olive oil over medium-high heat in a small, nonstick skillet. Remove chicken from marinade and pat dry with paper towels. Brown in skillet for 2 minutes, turn and brown second side. A meat thermometer should read 165 degrees. Salt and pepper both sides. Place on 2 dinner plates and serve salsa on top.
Yield: Serves 2.
Approximate nutritional analysis per serving: 279 calories, 23 percent of calories from fat) 7.1 grams fat (1.2 grams saturated, 2.8 grams monounsaturated), 108 milligrams cholesterol, 38 grams protein, 15 grams carbohydrates, 2.1 grams fiber, 600 milligrams sodium.
Mini-Buffalo Chicken Balls
2 tablespoons vegetable oil
4 tablespoons unsalted butter
1/3 cup hot sauce such as Frank’s Red Hot
1 pound ground chicken, preferably thigh meat
1 large egg
½ celery rib, minced
¾ cup bread crumbs
1 teaspoon salt
Heat the oven to 450 degrees. Drizzle the oil into a 9-by-13-inch baking dish and evenly coat the entire surface. Set aside.
Combine the butter and hot sauce in a small saucepan and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from heat and allow the mixture to cool 10 minutes.
Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt in a large mixing bowl and mix by hand until thoroughly incorporated. Roll the mixture into ¾-inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, lining them up snugly and in even rows. The meatballs should be touching one another.
Roast for 15 to 20 minutes, until the meatballs are cooked through, registering 165 degrees on an instant-read thermometer. Allow the meatballs to cool for 5 minutes in the pan before serving with celery sticks and blue cheese dressing.
Yield: 40 meatballs.
Approximate nutritional analysis per serving (based on 4 meatballs): 441 calories, 61 percent of calories from fat, 30 grams fat (11 grams saturated, 12.3 grams monounsaturated), 174 milligrams cholesterol, 24.2 grams protein, 16.6 grams carbohydrates, 1 gram fiber, 950 milligram sodium.
Roasted Turkey with Fried Sweet Potatoes and Jalapeno-Cilantro Aioli
½ bunch cilantro, de-stemmed (plus a handful of sprigs to garnish the sandwiches)
3 jalapenos, de-seeded
1 clove garlic
½ tablespoon lime juice
1 tablespoon white wine vinegar
1½ cups mayonnaise
Salt to taste
½ sweet potato, peeled and cut into ¼-inch slices
6 ounces roasted turkey breast
Butter, for spreading on the brioche
4 1-inch slices brioche
Chop the cilantro, jalapeno and garlic and place in a medium bowl. Add the lime juice, white wine vinegar and mayonnaise. Place the mixture in a blender and blend until smooth. This makes about 2 cups jalapeno-cilantro mayonnaise. It can be kept in the refrigerator, covered, for up to 5 days.
Double-fry the sweet potato slices: Add vegetable oil to a large pot, enough to come 2 to 3 inches up the sides of the pot. Heat the oil to 300 degrees, and blanch the sweet potato slices in the oil for 4 minutes, then cool on a rack. Increase the oil to 350 degrees then fry the slices again for 1 minute.
Butter the brioche slices and toast. Spread the jalapeno mayonnaise on one side of two slices of brioche. Divide the turkey and place on top of the 2 slices. Add the fried sweet potato discs and sliced avocado and cilantro sprigs and spread more of the jalapeno-cilantro mayonnaise on top. Invert the remaining slices of brioche onto the sandwiches. Serve immediately.
Yield: 2 sandwiches.
Approximate nutritional analysis per sandwich: 668 calories, 32 grams protein, 32 grams carbohydrates, 5 grams fiber, 47 grams fat (12 grams saturated), 174 milligrams cholesterol, 3 grams sugar; 250 milligrams sodium.
Braised Chicken and Sausage with Green Olives
6 chicken thighs (about 2 pounds)
2 tablespoons olive oil
3 Italian sausages (about ¾ pound)
1 onion, chopped
2 cloves garlic, minced
1 cup red wine
2 cups crushed tomatoes (about 2/3 of a 28-ounce can)
8 to 10 whole green olives
1/3 cup chopped parsley
Trim the chicken thighs of any excess skin and fat, pat dry and season lightly on both sides with a pinch of salt.
Heat the olive oil in a large saute pan over medium heat. When it is quite hot, add the chicken thighs, skin side down and brown well, about 15 minutes. If the chicken sticks to the pan, keep cooking: When the skin has browned enough, it will release. Turn and cook on the other side just until it loses its raw appearance, about 5 minutes. Remove to a plate and keep warm.
Pour off all but about 1 tablespoon of the fat and return the pan to the fire. Remove the sausage from the skins and crumble into the pan in hazelnut-sized chunks. Cook, stirring occasionally, until the sausage is well browned on all sides, about 10 minutes.
Add the onion and cook until it wilts, about 5 minutes. Add the garlic and cook until fragrant, about 3 minutes.
Add the red wine and cook, stirring and scraping the bottom of the pan to release all the browned bits. Continue cooking until the wine reduces to a syrup, about 5 minutes.
Add the tomatoes and stir them in. Cook until they begin to change color from bright red to brick, about 5 minutes. Return the chicken to the pan, skin side up, and scatter the green olives into the sauce.
Reduce the heat to low and cook until the chicken can be penetrated easily with a paring knife or carving fork, about 30 minutes. Taste and add more salt if needed and sprinkle with parsley.
Yield: Serves 6.
Approximate nutritional analysis per serving: 366 calories, 25 grams protein, 12 grams carbohydrates, 2 grams fiber, 21 grams fat (5 grams saturated), 81 milligrams cholesterol; 2 grams sugar, 667 milligrams sodium.
1 8-ounce can pineapple chunks
4 to 5 pheasant breasts (cut into bite-size chunks)
2 tablespoons cooking oil
1½ cups green and orange bell peppers (sliced)
3 tablespoons brown sugar
1 tablespoon cornstarch
¼ cup ketchup
3 tablespoons soy sauce
1 cup cherry tomatoes (halved)
2 tablespoons honey
Drain pineapple, reserving 3 tablespoons of juice. Set pineapple aside. In a wok, stir-fry pheasant until no longer pink. Add peppers, cook 2 to 4 minutes until tender crisp.
Meanwhile, mix brown sugar, honey, cornstarch, pineapple juice (3 tablespoons). Mix well.
Add ketchup, soy sauce. Mix until smooth. Add pheasant. Cook until thickened. Serve on a platter over rice.
6 pheasant legs and thighs
1 to 2 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1 cup ketchup
½ to 1 cup water
4 tablespoons cider vinegar
4 tablespoons brown sugar
4 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
1 cayenne pepper, cut up (or as many hot peppers as you like)
Poach pheasant legs and thighs in stock pot. Remove meat from pot. Once cool, pick meat off the bones.
Heat olive oil in cast-iron pan. Add onion, celery and garlic and saute until translucent.
Add the remaining ingredients and bring to a boil.
Add pheasant to the pan and simmer for 2 hours or until mixture thickens and caramelizes.
Serve on buns or bread.
Note: Any other shredded meat will work.
Grilled Grouse or Duck Breasts Wrapped in Bacon
8 duck or grouse (sharptailed or ruffed) breasts (see note)
8 slices of thick-cut bacon
1 cup of teriyaki sauce
1/3 cup of orange juice
1/3 cup of honey
1 onion, diced
2 cloves of garlic, diced
3 or 4 sprigs of rosemary (optional)
Mix marinade ingredients in a large, flat container and then put in meat. Refrigerate.
Let the meat sit in marinade for at least 4 hours or as long as a day.
Wrap bacon around each piece of meat and place on grill. Cook for 4 to 6 minutes on each side before serving.
Note: Any kind of domestic cut of meat works well, including beef, pork, buffalo and chicken. Recipe can be doubled easily.
Yield: Serves 8.
6 to 8 deboned pheasant breasts
1 onion, diced
1 stalk celery, diced
2 cloves garlic, diced
1 pound mushrooms, sliced
1 to 1½ cups wild rice
1 10½-ounce can cream of mushroom with roasted garlic soup
½ to 1 cup red wine
½ cup cooking sherry
½ pint half and half
2 cups flour
2 tablespoons poultry seasoning
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Louisiana Cajun seasoning
½ cup olive oil
1 cup water
Mix the flour, poultry seasoning, salt, pepper and Louisiana Cajun spice in a bowl. Roll pheasant breasts in flour mixture and brown in olive oil. Mix the onions, garlic, celery, mushrooms and wild rice with red wine, soup and water in a large roasting pan. When you are finished browning the breasts, place them atop the wild rice mixture. Deglaze the frying pan with the cooking sherry and pour over the pheasants. Top with the cream.
Bake at 350 degrees for 3 hours or until done. If rice mixture gets a little dry, occasionally add some water. Serve with a vegetable and salad.