Subservient Chef


Posts tagged with "chicken"

Craving Chinese? Better Than Takeout Orange Chicken

This is another one of those recipes that I wasn’t too confident about…

I spotted it on Pinterest and mentally filed it away for when the take out Chinese food craving hit.

The recipe had step by step photos, which reassured me that it wasn’t too complicated. 

  1. Dredge chicken pieces in egg, cornstarch mixture, then egg again, then panko
  2. Fry in batches in vegetable oil heated to 375 (I messed up here - first batch the oil was not nearly hot enough)
  3. While the chicken is frying, make the sauce (which could not have been simpler)

Orange Chicken

I have to say, this WAS definitely better than takeout ! Though the four step chicken dredging process was time consuming, I’m pretty sure that is what makes the chicken tender and juicy on the inside and perfectly crispy on the outside even when mixed with the sauce. YUM.

Pressure Cooker Shredded BBQ Chicken Sliders

I came across a recipe for pressure cooker bbq chicken sliders via Pinterest. It looked yummy in the photo, and was quasi-healthy, but it seemed to have had disaster written all over it.

First of all, I’ve never used a pressure cooker. Years ago, I tried to make bbq chicken in the crock pot. We ordered pizza that night.

Second of all, this recipe recommended using a Kitchen Aid stand mixer with the paddle (beater blade) attachment to create perfectly shredded chicken. Are you high? Won’t it turn it to mush? On the other hand, I am horrible at shredding chicken using the two-fork method. It never quite gets the right consistency. So maybe the Kitchen Aid method would be the trick.

I plopped three boneless skinless chicken breasts in the pressure cooker, sprinkled on some leftover Paula Deen House Seasoning, locked the lid, and pressed the chicken button. About 30 minutes later, I released the lid to find evenly cooked, moist, chicken breasts. I am now an experienced pressure cooker.

Next, I threw the cooked chicken breasts into the Kitchen Aid fitted with the paddle attachment. I turned the power to #4 and watched as perfectly shredded chicken appeared before me. Huh. Who knew.

Then I took a gamble. I poured some of the bbq sauce into the mixer and blended some more. No use using another utensil, right? Well, it worked, and the shredded bbq chicken sliders were a complete hit.

Pressure cooker shredded bbq chicken sliders

Chicken Noodle Soup

Chicken Noodle Soup

Sick. Not a good way to start the year. The menu for first week of 2012 included saltines, jello, applesauce, and wonton soup from the Asian restaurant at the corner. 

Towards the end of the week I was feeling a little daring so I picked up a rotisserie chicken from Whole Foods. I have to say, as store bought rotisserie chickens go, Whole Foods knocks it out of the park. Or maybe I was just THAT tired of bland, bowel-friendly food.

I decided to make chicken soup with the leftover carcass and meat, and Food Network recipe from Ina Garten. I saved the recipe to Paprika, which has a super handy scale feature to reduce the number of servings. After all, I only had one chicken, not 3.

The recipe was super easy (though I had to modify slightly based on pantry supplies).

  • Simmer the onion, carrots, celery, parsnips, and herbs & spices  (all unpeeled), the chicken carcass in a full pot of water for four hours. I added a chicken bouillon cube
  • Strain the contents of the pot through a collander and chill the broth for an hour
  • Remove the surface fat and return the broth to the pot to reheat, adding carrots, the shredded chicken meat, and egg noodles. Should take about 5 minutes.

I was concerned that it would be watery, but is was very flavorful and the right consistency. It took a long time to cook, but the actual amount of work was nothing and the house smelled gReAt. Not as adventurous as a consomme, but I’ll get there.

Nov 8

Roasted Chicken with Herb-and-Butter Pan Drippings

Somewhere along the line, I got a subscription to Bon Appetit magazine, which is the source of this latest recipe. It was a little intimidating as it involved brining (which I’d never done), and 4 entire heads of garlic (which I was certain was a typo). If you have a ton of herbs that you want to get rid of, this is the recipe for you.

The brining step was fine. For some reason I thought that the chicken would come out mushy, or bloated, but all was well after their night soak in the sugar-salt bath.

The next step involved cooking the chicken in a skillet until the skin turns golden brown. I did something wrong here: either the oil wasn’t hot enough, or I didn’t wait long enough, but some of the skin stuck to the bottom of the pan. I was worried about overcooking the chicken so I removed it before it looked anything remotely close to the recipe photo.

When it came time to make the drippings into a sauce, a lot of the yummy bits were browned to the bottom of the pan, so I deglazed the pan with about a half cup of white wine. It certainly wasn’t the most attractive meal that I’ve created, but it tasted so good that hubby insisted I document it.

Roasted Chicken with Herb-and-Butter Pan Drippings

White Chicken Pizza

I found this recipe on I have a TON of basil in the backyard, and thought that the recipe for White Chicken Pizza looked pretty good.

White chicken pizza

I modified it a little by adding zucchini, and simplified a ton by using a store bought rotisserie chicken. I think this made it a little dryer, but this took no more than ten minutes to make so win-win.

AND, with the leftover chicken carcass, we decided to make some chicken soup. Major fail! We didn’t look for a recipe or directions and it smelled FABULOUS but tasted like chicken water. Next time I’ll try the tips from this thread on Chowhound.

The Maiden Voyage - Chicken Spinach Enchiladas

Whenever I cook (which trust me, is not as frequently as I would like given my ridiculous schedule lately) I take pictures, which I usually post to Facebook. Last week our travel buddy Adam was teasing me that my pictures alternate between the cats and food. Then my pal Molly jumped in suggesting a recipe for chicken spinach enchiladas. She said that they tasted great and were fairly healthy. I was most interested in how they looked :) The blog was born.

The recipe: Creamy Chicken Enchiladas. I can honestly say that I’ve never made enchiladas before. Heck, I don’t think I’ve ever even ordered enchiladas before, though I’m sure I’ve probably had a taste at some point. The recipe seemed simple enough, and I didn’t think Molly would steer me wrong. I even had most of the ingredients on hand.


I was a little nervous about poaching the chicken. Not sure why but that just seems kind of gross to me. I used frozen spinach because the thought of 8 cups of fresh torn spinach seemed like a bit much for a weeknight dinner for two (flashback to Christmas Eve dinner and that double order of creamed spinach). Shredding the chicken took the most time, maybe I was doing it wrong.


I ended up garnishing them with some chopped tomatoes and sliced avocado. I don’t have much to compare them to, given my relative inexperience with enchiladas (enchiladae?), but they were pretty darned good. Creamy without being soupy, and not too heavy given the light sour cream and part yogurt. Now I need to find a use for the remaining tub of yogurt though. Why is it that they don’t sell plain yogurt in smaller portions ?!?