Stovetop chicken recipes

FranticFrummie

Thu, Mar 22 2018, 6:19 pm

I'm the same way!

Fry the chicken pieces in just a tiny bit of olive oil, so the outside is sealed. Make a marinade, pour over, and lower the heat to the lowest setting. Cover, and check in about 20 minutes. Turn over the chicken, add water if the sauce is getting too thick. Add potato starch and uncover if the sauce is too watery. Cook a little longer, until the sauce looks just right. Check the thickest part of the chicken with a knife to make sure it's done all the way through.

Any easy sauce is Italian spice blend, tomato sauce - or lemon juice and fresh garlic. If you like black olives, add them to the sauce too, as they taste better and get mellower if you cook them for a while.

thunderstorm

Thu, Mar 22 2018, 6:39 pm

A one pot chicken dinner : I make this with bone In/ skin on chicken legs but you can improvise according to your taste
Sautee 2 large onions circle sliced in oil
Lay chicken legs skin side down
Allow to cook for about half hr at which point the skin and onions are golden brown. Turn chicken legs over and allow to cook about 15 min more.
Remove chicken pieces and set aside .
Add the following. To the sautéed onions, and lower flame
2 carrots circle sliced
1 -2 zuchinni circle sliced
4 medium to large potatoes circle sliced
Season with salt, paprika and garlic powder.
Place the semi cooked chicken legs skin side up back into pot on top of the veggies. Sprinkle liberally with paprika, onion powder , garlic powder and salt and black ground pepper to taste.
Add about a cup of water . The veggies will release their own liquid so don't put too much water otherwise it will be too soupy .
Cover and cook for another 45 minutes to an hour.
You will end up with a protein, veggies and starch all in one dish .

ra_mom

Thu, Mar 22 2018, 6:52 pm

Trying to find some recipes that have been posted over the years.

Lemon Chicken - Brynie
8 chicken cutlets, pounded thin
Batter:
1 1/2 cups potato starch
1/4 tsp salt
2-4 Tbsp sugar
1 tsp baking powder
5-6 eggs
4-5 Tbsp lemon juice
1 tsp lemon rind
Dipping Sauce:
2 Tbsp potato starch
1/3 - 1/2 cup sugar
1 cup orange juice
2-4 tbsp lemon juice

Mix together potato starch, salt, sugar, and baking powder; set aside. Then whisk together eggs, lemon juice; add the dry ingredients and continue whisking until you have a batter-like consistency.
Dip chicken pieces into batter, making sure to fully coat. Deep fry in oil approximately 5-8 minutes on each side.
pot. Cook and stir until thickened.
Serve lemon chicken with dipping sauce on the side.

Asian Chicken Stir Fry - Pomegranate
Tbsp oil
1 lb. chicken cutlets, thinly sliced
2 zucchini, cut into 1/2-inch half-moon shapes
1 carrot, sliced 1/4 inch thick
2 red peppers, cut into strips
1 (16 oz.) bag frozen broccoli florets
1 (6 oz.) can bamboo shoots
1 (6 0z.) can sliced water chestnuts
15 mushrooms, sliced thick
1/2 cup oil
2 garlic cloves, chopped
1/4 tsp grated fresh ginger, optional
1 tsp potato starch
3 Tbsp water
1 cup chicken stock / clear chicken soup
salt and pepper to taste

Heat the oil in a large frying pan over medium-high flame. Add the chicken and saute it until it is done. Set aside.
Preheat a large frying pan (or use 2 smaller frying pans simultaneously) over a medium-high flame. Add the vegetables, then the oil and garlic. If you are using the ginger, add it now. Cook the vegetables to al dente (about 4 minutes). As they are cooking, dissolve the potato starch in water. When the vegetables are tender-crisp, add the potato starch mixture and stock to the pot. Simmer for 2 minutes. Add the chicken slices and heat through.

ra_mom

Thu, Mar 22 2018, 7:26 pm

Pesach Duck Sauce - Leah Shapiro
1 Tbsp oil
1 large onion, finely diced
6 Tbsp sugar
1/2 tsp grated ginger
1-1/2 Tbsp lemon juice
1 cup orange juice
2 tsp potato starch
salt and pepper, to taste

Heat oil in frying pan over medium flame. Add onion and sugar and saute 10 minutes. Stir constantly until until the sugar becomes syrupy. Add ginger, lemon juice, orange juice and potato starch to the pot. Season with salt and pepper. Continue cooking the sauce until it thickens.

Chicken in Sauce
3 Tbsp oil
1 large onion, diced
4-5 cutlets
3 heaping Tbsp potato starch
1 Tbsp paprika
1 tsp salt
dash of black pepper
4 cups water
2 stalks celery, optional
6 cloves garlic, optional

In a low, wide pot, heat the oil over medium flame. Add the diced onions and saute them until they turn light brown. In the meantimes, cut the chicken into small strips or nuggets. Add them to the browned onions and fry on all sides until they turn white. Then add the potato starch and stir constantly, until it is well incorporated. Add the spices and water and bring to a boil. Add the stalks of celery and garlic cloves. Lower the flame and simmer for 45 minutes, adding more water if necessary. Stir from time to time. Serve over mashed potatoes.

rainbow

Sun, Mar 25 2018, 8:01 pm

My kids never tire of this one pot dinner:

Line bottom of pot with sliced onion rounds.
Place chicken (skin side up) on onions.
Add peeled whole (or cut in half) carrots, sweet potato, potato (one or all).
Optional: add a stalk or two of celery and/or half a fresh red pepper to taste.
Sprinkle salt to taste.
Cover pot.
Cook on small or simmer flame 3-6-8 hours, (depending on size of your flame).

Can also add red paprika or pinch of cinnamon or allspice.

When cooked, can mash the potatoes.