Crock Pot Beer Chicken

A Wonderful Chicken Crock Pot Recipe.  Just a few ingredients, plus a bottle of your favorite beer tossed into a crock pot makes some of the most delicious chicken I’ve ever tasted.

Naturally, this recipe is made to my taste, but it's very forgiving if you wish to add your fav spices.  It's one of those recipes I love because it lends itself to improvisation.

Ingredients:

• 2lbs skinless chicken breasts
• 1 bottle or can of your Favorite Beer
• 1 tsp Lawry's salt
• 1 tsp fresh minced garlic 
• 1 tbsp fresh oregano 
• 1/2 tsp black pepper

Instructions:

1. Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.

I serve this with Pesto Sauce, Alfredo Sauce, a nice bowl of plain pasta and garlic bread.  And, I've discovered it maked a hellova great Chick Salad Base.

Note:  Friend Betsy used Red Wine for this recipe to great success.  Friend Robert has made it with Woodchuck Cider to the same result.

Chicken Breast Stuffed with Spinach and Feta

This is great for Sunday Dunch.  Adding a quick Mornay Sauce will jazz it up and make it a bit less healthy (as my opinion on butter/fat-free cooking is well known).

INGREDIENTS:

• 1 tablespoon plus 2 teaspoons olive oil
• 1/2 medium red onion, small dice
• 3 cups spinach, tough stems removed, washed thoroughly and dried (about 3 ounces)
• 1/4 cup of pine nuts
• Dash nutmeg
• 2 (10-ounce) boneless, skinless chicken breasts
• 1/3 cup crumbled feta cheese (about 1 1/2 ounces)

INSTRUCTIONS:

• Heat the oven to 350°F. Heat 2 teaspoons of the oil in a large frying pan over medium heat until shimmering. Add onion and sauté until soft, about 8 to 10 minutes. Add spinach & pine nuts and sauté until wilted and water evaporates, about 2 minutes. Add nutmeg and season with salt and freshly ground black pepper. Remove mixture from the pan and transfer to a bowl to cool. Wipe out the pan and set aside.
• Cut each chicken breast in half horizontally. Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick. Season all over with salt and freshly ground black pepper.
• Stir feta into cooled spinach mixture. Lay chicken breasts on a cutting board so the narrowest ends face you. Place 1/4 of the spinach mixture halfway up each chicken piece. Fold the bottom of the chicken up over the filling to enclose it, then roll into a tight cylinder. Use toothpicks or butcher’s twine to secure the rolls. Repeat with remaining chicken and filling.
• Return the frying pan to medium-high heat and add remaining 1 tablespoon olive oil. Once oil is shimmering, place chicken breasts in the pan and cook undisturbed until golden brown, about 4 to 6 minutes. Turn breasts over and transfer the pan to the oven. Bake until the filling is hot and the interior of the chicken rolls is white but still juicy, about 8 minutes.

Chicken Salad Contessa

This recipe is from The Barefoot Contessa's Show.  We eat it as pita pockets for a Great Lunch.  There are some variations we've had to make (see Notes), but you won't be disappointed. 




Ingredients:
2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
Good olive oil
kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided ( will use less next time)
1 cup green grapes, cut in 1/2 (I used 1/2 green and 1/2 red seedless grapes)
Lettuce leaves, for serving

Instructions:

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
3. When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
4. Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool. I will skip this step next time, and probably just use walnuts.
5. For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt (start with 1/2 teaspoon and use your judgement, 2 teaspoons is way to much) and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
6. Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves or make pita pockets (our way).

*NOTE: I decrease the tarragon, I thought it was a little strong. Also, I think the salt measurement is a mis-print, the recipe calls for 2 teaspoons of kosher salt, I only used 1 teaspoon of kosher salt and it was still a bit salty. I served this chicken salad in a whole wheat pita with iceburg lettuce.

Chicken Gyros with Tzatziki

This Recipe is the best one we've found for Souvlaki-Style Chick.   







Ingredients:

 

4 Cloves Garlic, smashed
Juice of 1 Lemon
2 teaspoons Red Wine Vinegar
2 tablespoons Extra Virgin Olive Oil
2 heaping tablespoons Plain or Greek Yogurt
1 tablespoon Dried Oregano
1 1/4 lbs Chicken Pieces (I used boneless, skinless breasts)
Salt and Pepper
Tzatziki (Link)
Sliced Tomatoes
Sliced Onions (omitted as I don’t like raw onions)
Pita Bread

Preparation:

Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour.
Preheat the grill to medium heat (we use broiler but you can also use pan on the stove).  Sprinkle the chicken with salt and pepper on both sides, and then grill until cooked through, about 5 minutes per side, depending  what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.
Meanwhile, heat your pitas in a fry pan, in the toaster or spray with a bit of oil and place right on a gas burner. Top the pita with the chicken, tzatziki, tomatoes, onions. Roll up and eat!