Chicken Jerusalem Recipes

CHICKEN JERUSALEM I

Chicken Jerusalem I image

Chicken breasts baked with a creamy white wine sauce. This quick and easy recipe is one of my husband's favorites. The taste far exceeds the preparation, which makes it one of my favorites, too!

Provided by Angela Bacon

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 5

Number Of Ingredients 5

Ingredients

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese
1 (1 ounce) package dry Ranch-style dressing mix
1 ¼ cups white wine

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 429.2 calories, Carbohydrate 9.7 g, Cholesterol 131.4 mg, Fat 21 g, Protein 37.1 g, SaturatedFat 11.1 g, Sodium 1013.2 mg, Sugar 1.6 g

CHICKEN JERUSALEM II

Chicken Jerusalem II image

Chicken breasts with mushrooms and artichokes in a white wine cream sauce. This is my personal favorite. Serve with saffron rice, a green veggie of your choice, and the rest of the wine, of course! Enjoy!

Provided by Kim

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

4 skinless, boneless chicken breast halves
2 cups chicken stock
2 cloves garlic, crushed
½ small onion, finely chopped
1 cup white wine
1 (8 ounce) package sliced fresh mushrooms
1 (10 ounce) can artichoke hearts, drained
1 cup heavy cream
salt and pepper to taste

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 15.5 g, Cholesterol 149.1 mg, Fat 25.4 g, Fiber 3.8 g, Protein 29.9 g, SaturatedFat 14.6 g, Sodium 859.6 mg, Sugar 2.2 g

JERUSALEM GRILL

Jerusalem Grill image

This recipe for griddled chicken thighs with chicken livers and hearts comes from Mike Solomonov and Steven Cook, the Philadelphia restaurateurs whose cookbook, "Israeli Soul," is an invaluable guide to making Israel's most beloved street foods and restaurant dishes at home. But you don't need to make it with the livers and hearts. "I like a little funk in there," Solomonov told me, "but I get it if you don't like that, if it freaks you out." So omit the offal if you want. "The dish is as much about the spicing, anyway," Solomonov said. Serve the meat mounded onto a drift of hummus, as you might spoon a thick ragù on top of polenta, or alone beside a salad. Solomonov likes it as a sandwich. "Eat mixed grill in a pita," he said. "Eat it with some onion and tehina and a pickle, and it's so satisfying. It's a taste of Jerusalem at the end of the night."

Provided by Sam Sifton

Categories dinner, lunch, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
1 large red onion, peeled, halved and thinly sliced
2 teaspoons plus a pinch of kosher salt
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground fenugreek
1 teaspoon baharat
1 teaspoon ground cinnamon
2½ pounds boneless, skinless chicken thighs, or a combination of 1½ pounds boneless, skinless chicken thighs, ½ pound chicken hearts and ½ pound chicken livers, trimmed and cut into nickel-size pieces
1 lemon, halved
Cooked Basmati or other long-grain rice
Israeli salad, pita bread, sliced pickles and hummus, for serving

Steps:

Make caramelized onions: Swirl 2 tablespoons oil into a medium skillet set over medium heat. When it shimmers, add the sliced onions and a pinch of salt. Cook, stirring, until the onions begin to soften and turn translucent, about 7 minutes, then lower the heat, and continue to cook, stirring every few minutes, until the onions are deeply caramelized. This could take up to 45 minutes. Set aside.
Meanwhile, in a large bowl, combine the turmeric, cumin, fenugreek, baharat, cinnamon and the 2 teaspoons salt. Add the chicken pieces - including the hearts and livers, if you're using them - and toss with the spices.
Heat a large skillet over high, and swirl into it the remaining 2 tablespoons oil. When it shimmers, add the spiced chicken mixture, and spread it out in an even layer. Let the meat sear, undisturbed, for about 2 minutes, then lower the heat to medium-high, and cook, stirring once or twice, until chicken is cooked through, about 5 minutes. Add a squeeze of lemon juice.
Remove the chicken mixture from the heat, and stir in the caramelized onions. Serve with rice and Israeli salad or, better yet, with pita bread, sliced pickles and plenty of hummus.