Chicken Cacciatore

• 1/4 cups all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 chicken breasts, cut into pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 cup white wine
• 2 cups fresh mushrooms, quartered
• salt and pepper to taste

• Combine the flour, salt and pepper in a plastic bag.
• Shake the chicken pieces in flour until coated.
•Heat the oil in a large skillet (one that has a cover/lid).
• Fry the chicken pieces until they are browned on both sides (about 10 minutes). Remove from skillet.
• Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. (About 10 minutes).
• Return the chicken to the skillet and add the tomatoes, oregano and wine.
• Cover and simmer for 20 minutes over medium low heat.
• Add the mushrooms and salt and pepper to taste.
• Simmer for 10 more minutes.

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Chicken Paprikash

Ingredients:Chicken Paprikash
• 3 1/2 pounds chicken, cut up
• 2 large onions, chopped
• 1/3 stick butter
• 5 TB spoons paprika
• 1 1/2 cups chicken broth
• 4 TB spoons flour
• 1 pint sour cream
• 4 cups flour
• 1 cup water
• 4 eggs
• 2 pinches of baking powder
• salt

• Saute onions in butter and paprika until tender.
• Add chicken and brown on all sides.
• Add broth, cover, and simmer until tender- about 1 hour.
•Remove chicken from pan.
•Taste for seasoning.
• Blend flour into sour cream until smooth.
• Add to broth.
• Simmer, stirring constantly until thick.
• Do not boil.
• Pour over chicken and dumplings.
• Combine all and drop by teaspoon into boiling water.
• Boil for 3 minutes.

PS. The recipe came from my husband’s grandmother- Ellen Ritthaler. When our son was a baby he used to call it: Chicken Prikash and that is how it is known in our family. Ellen’s Chicken Prikash.

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Peking Duck

Peking Duck

Peking Duck


  • 1 large pot 3/4 full with water, boiling
  • 1 whole duck
  • 1/4 cup sugar
  • 1/4 cup salt
  • 1 teaspoon five-spice powder
  • 1 cup molasses
  • 2 cups oil, hot


  1. Soak the whole duck in the large pot of boiling water.
  2. Remove it as soon as the skin changes color (after about 20 minutes).
  3. Sprinkle the inside of the duck with sugar, salt, and five-spice powder.
  4. Rub the skin of the duck with molasses.
  5. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover.
  6. This will dry the skin of the duck so that it will be crispy.
  7. Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown. Before serving, pour hot oil over the skin to increase the crispiness.
  8. Carve the skin and meat from the duck, and serve.

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Chicken Tenders with Pasta Peperonata

Ingredients:pasta peperonata
• 1 each red and yellow bell pepper
• 12 chicken tenders (1 1/2 lb.) seasoned with salt and black pepper
• 2 TB spoons all-purpose flour
• 4 TB spoons olive oil, divided
• 1/2 cup minced onion
• 1 TB spoon minced fresh garlic
• 1 can (14.5 oz.) crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 2 TB spoons red wine vinegar
• 1 tsp. sugar
• salt and red pepper flakes to taste

•  Preheat oven to 300 degrees F.
• Roast bell peppers over an open flame until blackened and blistered on all sides.
• Transfer peppers to a bowl, cover with plastic wrap, and let steam 10 minutes.
• Dust tenders with flour.
• Heat 2 TB spoons oil in a large skillet over medium- high.
• Cook tenders until golden brown, 2-3 minutes per side.
• Transfer tenders to a baking sheet; keep warm in oven.
• Heat remaining 2 TB spoons oil in same skillet over medium-high.
• Add onion and cook until translucent, 2 minutes.
• Add garlic and cook until fragrant, 30 seconds.
• Stir in tomatoes, broth, vinegar, sugar, and bell peppers.
• Bring sauce to a boil, then reduce heat and simmer 5 minutes.
• Season sauce with salt and pepper flakes.
• Serve tenders with sauce.

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Chicken Pasta Primavera

Ingredients:Chicken Primavera.
8 oz.  pasta, uncooked
• 2 chicken breasts, diced
1 tsp olive oil
• 1 medium zucchini squash, cut into semi- circles
1 medium yellow squash, cut into semi-circles
1 head broccoli, cut into florets
• 2 carrot sticks, peeled and chopped
• 5 small tomatoes, seeded and diced
• 2 garlic cloves, crushed
• 3 Tbsp butter or margarine
• 4 Tbsp flour
• 2 cups milk
• 3 Tbsp basil, chopped
• 1/4 teaspoon red pepper
• 3-4 Tbsp Parmesan cheese
• Salt and pepper, to taste

• In medium saucepan, cook pasta according to package instructions. Drain and add to large serving bowl.
• In large skillet, saute diced chicken in olive oil and salt and pepper for 6-8 minutes, stirring often. Once chicken has cooked through, transfer to plate.
• Add all the  vegetables except the tomatoes  to same skillet that cooked the chicken in.
• Steam for 10-15 minutes with 1 cup of water.
• Add the tomatoes during the last minute.
• Mix flour with milk.
• Add milk mixture to the vegetables.
• Add butter, red pepper, and basil.
• Stir.
• Add chicken back to the skillet.
• Season with salt and pepper to taste.
• Cook until thickens, about 3 minutes.
• Toss the pasta with the vegetable mixture to combine.
• Sprinkle with the Parmesan and serve immediately.

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Chicken Pietro

Ingredients:Chicken Pietro
• 1/4 cup plus 2 tablespoons balsamic vinegar, divided
• 1/2 cup plus 2 tablespoons extra virgin olive oil, divided
• 1/4 cup Dijon mustard
• 2 tablespoons brown mustard
• 2 tablespoons honey
• 2 tablespoons water
• 1 teaspoon salt
1 pound boneless skinless chicken breast
• 1/2 pound  portobella mushroom, sliced

• In a small bowl, combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, mustard, honey, water and salt. Whisk together until smooth.
• Place chicken pieces in a large zipper-top plastic bag and pour half of the sauce over the chicken, making sure all pieces are evenly covered.
• Refrigerate, covered, for 2 to 24 hours. Reserve the remaining half of the sauce separately.
• In a bowl, whisk together 2 tablespoons balsamic vinegar and 2 tablespoons oil.
• Add portabella slices and toss to combine. Set aside mixture for at least 15 minutes so mushrooms can marinate.
• Bring reserved half of the sauce to a boil, then reduce heat. Keep warm.
• Sauté mushroom slices with their marinade in a small sauté pan over medium-high heat until soft, about 3 minutes. Keep warm.
•  Remove the chicken from the marinade. Using tongs, wipe the grill grate with a paper towel saturated with vegetable oil.
• Grill the chicken just until cooked through, 3 to 4 minutes per side.
•  Serve hot, topped with warmed sauce and sautéed mushrooms.

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Chicken Fried Rice

Ingredients:chicken fried rice site
• 3 cups rice, prepared
• 1/2 pound boneless, skinless chicken breasts, cooked
• 1 cup peas & carrots, frozen
• 1 cup stir-fry vegetables, frozen (Broccoli, Sugar Snap Peas, Green Beans, Carrots, Celery, Onions, Mushrooms, Red Peppers)
• 2 cloves garlic, minced
• 2 eggs
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce

• Prepare rice according to package instructions to yield 3 cups cooked rice.
• Heat sesame oil in a wok on medium heat.
• Add vegetables.
• Stir fry until tender, about 6 minutes.
• Crack eggs into pan and scramble, mixing throughout vegetables.
• Add rice, chicken, and soy sauce to pan.
• Heat through.
• Remove from heat

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Caribbean-Style Chicken

Ingredients:Caribbean-Style Chicken
• 6 (5-to7-ounce) bone-in chicken thighs, trimmed
• 2 TB spoons Cajun seasoning
• 1 TB spoon oil
• 4 garlic cloves, sliced thin
• 1 (20-once) can pineapple chunks, drained
• 1 (13.5 oz) can coconut milk
• 1/3 cup chopped cilantro
• salt, pepper

• Adjust oven rack to middle position and heat oven to 450 degrees F.
• Pat chicken dry with paper towels and season with Cajun seasoning.
• Heat oil in 12-inch skillet over medium-high heat until shimmering.
• Add chicken, skin side down. and cook until well browned, about 5 minutes. (Do not flip.)
• Transfer skillet to oven and roast until chicken registers 175 degrees, about 15 minutes.
• Transfer chicken to platter, skin side up, and tent loosely with foil.
• Pour off all but 2 TB spoons fat from skillet.
• Return skillet to medium-high heat, add garlic, and cook until fragrant, about 30 seconds.
• Stir in pineapple and coconut milk, scraping up any browned buts.
• Bring to simmer and cook until slightly thickened, about 5 minutes.
• Stir cilantro and season with salt and pepper to taste.
• Pour sauce over chicken.
• Serve.

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Roast Duck

Ingredients:Roast duck
• 1 duck, innards and wing tips removed
• 6 quarts chicken broth
• Kosher salt
• 1/2 teaspoon freshly ground black pepper

• Allow duck to sit at room temperature for 20 minutes.
• With a fork, prick the skin without piercing the meat.
• Meanwhile, in a  stock pot, heat the chicken broth with 1 tablespoon of kosher salt until it boils.
• Add the duck very carefully and bring the stock back to a boil.
• When the stock comes back to a boil, lower the heat and simmer the duck in the stock for 45 minutes.
• When the duck is finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan.
• Carefully take the duck out of the stock, holding it over the pot to drain.
• Place the duck in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper.
• Allow the ducks to sit at room temperature for 30 minutes.
• Meanwhile, preheat the oven to 500 degrees F.
• Roast the duck for 30 minutes.
• Remove from the oven and allow it to rest, covered with aluminum foil, for 20 minutes.
• Serve warm.

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Juicy Chicken Breast

Ingredients:juicy chicken breast
• Skinless, boneless chicken breast
• Salt, pepper, garlic powder, cumin

• Season chicken breast.
• Wrap the chicken breast in wax paper.
• Heat the skillet over medium-high heat.
• Place the chicken pockets in the skillet.
• Cook for 14 minutes (7 minutes per side) or till chicken reaches 165 degrees F.
• Unwrap the chicken breast and enjoy the juiciest chicken breast you’ve ever tried!

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