Bildner’s Baked Chicken with Nectarines

I love the roasted citrus flavor of Clementine-Fennel chicken, but don’t always have fennel on hand or the time to make it.  This more streamlined recipe from Bildner and Son’s Cookbook gets a similar sweet-and-savory effect from nectarines, chicken stock, onions and garlic, and takes a little over 30 minutes to make.

Yield: 4 servings

Total time: A little over 30 minutes

Ingredients

  • 1 large onion
  • 4 medium cloves garlic
  • 2 tablespoons butter
  • 4 boneless half chicken breasts
  • 1 large nectarine
  • 1/2 cup chicken stock
  • salt and freshly ground black pepper to taste
  • Optional: To achieve a similar effect to the clementine-fennel chicken, add a little mustard and a little brown sugar.  I’d start with about a teaspoon of each, and add more to taste.

Instructions

  1. Preheat oven to 400 F.
  2. Cut onion into 1/3 in. slices. Mince garlic cloves.
  3. Melt butter in a medium saute pan over medium-high heat. Add sliced onion and saute til translucent, about 3-5 mins.
  4. Add garlic & cook, stirring often, 12 mins more.
  5. Arrange onions & garlic in a 8×8″ or 7×11″ baking dish. Place chicken breasts on top of the onion-garlic layer.
  6. Halve, pit, and slice nectarine. Arrange the slices on top of the chicken.
  7. Pour stock over all, and sprinkle with salt & pepper.  If you’re adding mustard and brown sugar, add at this point.
  8. Cover dish with foil & bake 15-20 mins.
  9. Serve with onions & juices from the baking dish.

In looking for a picture of baked nectarine chicken, I didn’t find an appropriate picture but I did find some tasty-looking nectarine and chicken recipes!  More to come!

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Creamy Chicken and Mushroom Pasta Skillet

My boyfriend is a mushroom fanatic.  He could eat them for breakfast, lunch, and dinner.  I like them a lot myself–and I also love chicken and pasta.  So odds are, I’ll be making a lot of this dish from Eat Live Run in the near future–especially as it takes only 15 minutes to make.

Yield: Serves 4, generously

Total Time: 15 minutes (oh yeah)

Ingredients

8 oz dry pasta.  The original recipe calls for farfalle (bow ties), but I don’t like the texture. I’ll try a short, curly pasta such as rotini instead).

1 lb boneless, skinless chicken breast, cut into bite-sized cubes

1 shallot, minced

1 tsp minced garlic

1 tbsp oil

20 oz sliced cremini mushrooms (or whatever mushrooms you have on hand)

1/2 cup beef or chicken broth (I’ll use chicken)

1/2 cup cream (I’ll use light cream to make it a little healthier)

1/2 tsp salt

1/4 tsp black pepper

1/4 cup Parmesan cheese (or to taste)

fresh minced parsley for serving

Directions

1. Heat up the oil in a large skillet over high heat. Add the chicken and cook for about six minutes, until cooked through.

2. Remove chicken to a plate and drizzle in a teeny more oil in your pan.

3. Reduce heat to medium/low and add the minced shallot, followed by the garlic, mushrooms and a pinch of salt. Cook until mushrooms are juicy—about five minutes.

4. Then, slowly stream in the broth and cream.

5. Add the chicken back to the sauce and bring to simmer for a couple minutes.

6. Cook the pasta in boiling salted water.

7. Drain and add pasta to the sauce. Add the salt, pepper, parmesan cheese and parsley. 8. Serve.

Roasted Clementine and Fennel Chicken

An Israeli chef and a Palestinian chef got together to write a cookbook.  Sounds almost like the setup for a joke, but it really happened.  The book is called Jerusalem: A Cookbook, and a review in the Wall Street Journal excerpted this dish.  The recipe was invented by the authors to reflect Jerusalem cooking’s use of arak (anise-flavored liquor) and citrus.  This isn’t the fastest recipe ever–there’s a lot of mixing and prep and the roasting itself takes 35-45 minutes.  But everyone needs a special occasion recipe, and sometimes it’s fun to make something complicated and feel that sense of accomplishment when it’s done.  Plus, this chicken is delicious. It comes out sweet, a little tangy, and juicy. The dominant flavor is the clementine oranges, but the fennel, mustard, and lemon add a little complexity.

Yield: Serves 4.

Ingredients

  • 6 tablespoons arak (or ouzo or Pernod).  I didn’t have any of these (or any cooking wine at all), but I’ve eaten this dish both with and without–they end up very similar and if anything, it may be better without.
  • 4 tablespoons olive oil
  • 3 tablespoons freshly squeezed orange juice
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons grainy mustard (I used a horseradish mustard)
  • 3 tablespoons light brown sugar
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper
  • 2 medium fennel bulbs, cut lengthwise and then into quarters
  • 1 2-pound organic or free-range chicken, divided into 8 pieces
  • 4 clementines, unpeeled, sliced thin
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons fennel seeds, lightly crushed Parsley, to garnish (I used mustard seeds instead, and put them in to bake with the chicken instead of using them as a garnish).

Instructions

  1. In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt. Season with pepper, to taste.  I squeezed fresh lemons and clementines to get the juice, and so had leftover peel..  Add it in step #5 when you put everything in the oven; it adds extra citrus flavor.
  2. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds. Turn several times to coat.
  3. If time allows, marinate chicken for a few hours or preferably overnight.
  4. Preheat oven to 425 degrees.
  5. Transfer all ingredients, including marinade, to a large roasting pan. Chicken should be skin-side up.
  6. Roast until chicken is browned and cooked through, 35-45 minutes. Remove from the oven.
  7. Lift chicken, fennel and clementines from pan and arrange on a serving plate. Cover and keep warm.
  8. The recipe calls for pouring the cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced and you are left with about 1/3 cup. You can degrease by using a spoon to remove some of the fat from the top of the sauce.  Then pour this heated sauce over the chicken.  However, this wasn’t necessary for me as the liquid had cooked down so much already.  Plus, with this dish, the sauce is so good that the more of it you have, the better.
  9. Garnish with parsley and serve.  Don’t diiscard the clementine slices and peels;you can eat them along with the chicken, and in my opinion, they’re the tastiest part of this whole dish!

And there you have it, chicken tasty enough to bring peace to Israelis and Palestinians.

If you have leftovers, you can use them as the base for Asian-style orange chicken.

Lemon-Garlic Chicken

This recipe, from Jenni Fleetwood’s 20 Minute Cookbook, was the first recipe I ever made myself, along with crispy skillet potatoes fried in olive oil.  Small pieces of chicken become crisp and fragrant with shallot, garlic, lemon juice, paprika, and parsley.  The recipe is perfect for beginning cooks as it includes only 7 ingredients, most of them common, and takes only 6-8 minutes to prepare.

Lemon-Garlic Chicken

Prep time: 3 minutes

Cooking time: 3-5 minutes

Yield: Serves 2-4

  • 2 skinless chicken breast filets
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp paprika
  • Juice of 1 lemon
  • 2 tbsp chopped fresh parsley
  • Salt and ground black pepper
  • To garnish: fresh flat leaf parsley
  • To serve: lemon wedges\

Instructions

  1. Remove the little filet from the back of each breast portion. If the meat still looks fatter than a finger bat it with a rolling pin to make it thinner. Slice meat into thin strips.
  2. Heat oil in large frying pan. Stir-fry chicken with shallot, garlic and paprika over high heat for 3 mins or until cooked through.
  3. Add lemon juice and parsley; season with salt and pepper to taste. Garnish with flat leaf parsley and serve hot with lemon wedges.