Chicken Soup

Ingredients:

8 chicken legs

4 carrots, peeled and sliced

2 onions, chopped

4 stalks celery, chopped
2 potatoes, peeled and diced
2 parsnips, peeled and chopped
1 tbsp chicken broth mix
salt and pepper to taste
enough water to cover

Directions:

1. In a large pot, add the chicken legs and enough water to cover them. Bring to a boil and let cook until foam forms on top. Using a large spoon, clear the foam and discard.

2. Add the prepared vegetables to the chicken legs. Dissolve the chicken broth mix in 1 cup boiling water and add to the soup. Cover and cook on medium-low heat for 2-3 hours.

3. Adjust seasonings to taste and serve!

Crock Pot Salsa Verde Chicken

Ingredients:

4 boneless skinless chicken breasts
1 onion, chopped
1 jar of Trader Joe's Salsa Verde
1/8 tsp cumin
1/8 tsp garlic powder
salt and pepper to taste

Directions:

1. Season all chicken breasts with salt, pepper, garlic powder and cumin.

2. Place chopped onion on the bottom of the Crock Pot. Add the seasoned chicken on top.

3. Pour a whole jar of Trader Joe's salsa verde on top of the chicken. Cook on HIGH for 2 hours.

4. Shred the chicken with a fork and continue to cook on LOW for 1 hour. Adjust seasonings if needed.

5. Serve alongside brown rice, beans, vegetables, or on a taco with shredded cabbage. Enjoy!

Apple Cider Chicken with Caramelized Shallots

Ingredients:

4 boneless skinless chicken breasts
5 shallots, peeled and diced
2 cups apple cider
2 tbsp apple cider vinegar
2 cups chicken stock
1/8 tsp fennel seed
1/8 tsp red pepper flakes
salt and pepper to taste
olive oil


Directions:

1. In a medium sized pot, saute the shallots with the olive oil until browned and caramelized, about 20 minutes. Season with salt and pepper. Add fennel seed and red pepper flakes.

2. Add the apple cider to the shallots and bring it to a boil. Allow the apple cider to reduce to half on medium heat, about 20-25 minutes. Stir every so often.

3. Add the stock and vinegar, bring to a boil, and then cook the sauce on medium heat for about 20 minutes.

4. Preheat the oven to 375 degrees. Season the chicken breast with salt and pepper. In a pan, sear the chicken breast until nicely browned on both sides, about 5 minutes per side.

5. Place the chicken breast on a baking dish in the oven for about 15 minutes to finish cooking.

6. Serve the chicken breast with the apple cider sauce on top. Enjoy!

Safta's Schnitzel

Ingredients:

1 pound boneless, skinless chicken breast
2 cups bread crumbs
1 egg
1/2 tsp cumin
1/2 tsp paprika
salt and pepper
lemon juice
canola oil

Directions:

1. Prepare the chicken breast by slicing it in half or pounding it to make it thin. Then, mix the chicken breast with the egg, lemon juice and a little bit of cumin and paprika and let sit in the refrigerator.

2. On a plate, mix the bread crumbs with the cumin, paprika, salt and pepper.

3. In a large pan, heat a thin layer of canola oil that covers the entire pan.

4. Once the oil is hot enough, dip the prepared chicken breasts in the bread crumbs and then in the oil. Cook for about 5 minutes.

5. When one side is nicely browned, flip the chicken and cook for another 5 minutes. The chicken will be done when you pierce it and no liquid is released.

6. Fry all of the chicken and serve alongside rice or Israeli cous cous. Enjoy!

Sweet and Spicy Chicken Wings

Ingredients:

2 pounds chicken wings
1/2 cup soy vey teriyaki sauce
1/4 cup apple cider vinegar
2 tbsp honey
salt and pepper to taste

Directions:

1. Preheat the oven to 425 degrees.

2. Prepare marinade by combining all of the liquid ingredients and toss the chicken wings in the marinade.

3. Place the wings on a baking sheet and bake in the oven for 25 minutes. Flip the wings over and coat with the marinade.

4. Bake for another 30 minutes. Once the chicken wings are fully cooked, coat again with the marinade.

5. If you want, you can put the wings on an outdoor grill for a few minutes, or serve as they are.

Coq au Vin

Ingredients:

4 chicken legs
4 chicken thighs
3 large carrots, cut into diagonal slices
1 yellow onion, sliced
4 shallots, sliced
12 pearl onions
2 cloves garlic, minced
2 tbsp brandy
2 cups red wine
1 cup chicken broth
a few sprigs of thyme
1 package button mushrooms, cut in quarters
2 tbsp olive oil
salt and pepper to taste

Directions:

1. Remove the excess fat from the chicken and pat it dry. Season with salt and pepper. Heat 1 tbsp oil in a large pot. Add the chicken to the pot and brown evenly. Repeat until all the pieces of chicken are browned. Set aside.

2. In a small pot, boil the pearl onions until it is easy to peel the skin off, about 5 minutes. Set aside.

3. In the same large pot as the chicken was browned, add the carrots, shallots, garlic and onions. Cook for about 5-10 minutes or until the onions become soft. If the vegetables are sticking to the bottom of the pot, add 2 tbsp chicken broth. Season the vegetables.

4. Add the brandy to the vegetables and cook until the alcohol has burned off. Then, add the chicken to the pot in layers. Pour the red wine and remaining chicken broth into the pot. Bring to a boil.

5. Once the pot has begun to boil, lower the heat and add the button mushrooms and the thyme. Cover and cook for about an hour.

6. Once the chicken is completely cooked through it is ready to serve. If you choose, you can pour the sauce into a small pot and reduce or thicken it to taste. Enjoy!

Roasted Chicken and Vegetables

Ingredients:

1 whole chicken
1 small bag of fingerling potatoes, cut lengthwise
3 carrots, cubed
1 onion, cubed
1 package of mushrooms, cut in half
1 zucchini, cubed
3 tbsp olive oil
salt and pepper to taste
a couple of sprigs of rosemary and thyme

Directions:

1. Clean and prepare the chicken and season with salt and pepper.

2. Cut and prepare all of the vegetables and put them in a large bowl. Drizzle the olive oil and season with salt and pepper. Mix the vegetables by hand and make sure they are fully coated.

3. Place the chicken in a large roasting pan, surround the chicken with the various vegetables, place the rosemary and thyme sround the chicken, and cover with foil. Bake in the oven for 1 hour on 375 degrees. After an hour, take off the foil and bake for another 20 minutes until browned.

Glazed Barbecue Chicken

Ingredients:

2 tbsp dark brown sugar
2 tsp garlic powder
2 tsp chili powder
1 tsp paprika
1/2 tsp salt
1/4 cup ketchup
1 tbsp red wine vinegar
1 tbsp dijon mustard
1 tbsp honey
4 boneless skinless chicken breasts

Directions:

1. Mix the all of ingredients in a small bowl until blended well to create the marinade for the chicken.

2. Pre heat the oven to 400 degrees.

3. Put chicken breasts into the marinade and make sure each one is covered completely.

4. Place chicken breasts on a baking sheet and bake for 12 minutes or until cooked through. If there is extra marinade, top each chicken breast with the leftover sauce.

5. Enjoy with a side of rice or potatoes.

Traditional Chicken Parmesan

Ingredients:

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
1 cup all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups italian bread crumbs
1 cup vegetable oil or pure olive oil
1 jar tomato sauce
1/4 cup freshly grated Parmesan

Directions:

1. Preheat oven to 400 degrees F.

2. Season chicken breasts on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

3. Heat oil in skillet and once hot, add chicken breasts to each pan and cook until golden brown on both sides, about 3 minutes per side.

4. Transfer to a baking sheet and top each breast with some tomato sauce, parmesan cheese, and salt and pepper.

5. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves

6. Serve with spaghetti or pasta of choice.