Chicken La Casa Recipes

KEY LIME CHICKEN LA PALAPA

Steps:

• Preheat oven to 425 degrees F.
• Using a hot pan, saute the shallots and ginger in the butter for approximately 3 minutes. Add the key lime juice, white wine, honey, salt, and pepper. Reduce the mixture by 50 percent and remove from heat. Brush the glaze over the chicken or chicken pieces. At this point the chicken may either be roasted in the oven or cooked on a grill.
• For the garnish, heat the olive oil in a skillet. Add the portobellos, peppers, lima beans, balsamic vinegar, and salt, and pepper and saute for approximately 5 minutes.
• To serve, place the chicken on a platter or individual plates and surround the chicken with the cooked garnish.

CHICKEN A LA KING

Steps:

• In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
• Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
• Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
• Yield: 4 to 6 servings

CHICKEN A LA BIBI

Steps:

• Combine chicken broth and sherry, and add enough water to make 2 cups of liquid. Set aside.
• Melt butter in a large, nonstick skillet over medium heat until bubbly. Add carrots, onions, and celery, and cook, stirring frequently, until the onions begin to soften and turn clear, 3 to 5 minutes. Carrots should be firm, but not crunchy. Stir in mushrooms, kosher salt, and pepper, and continue cooking for 2 minutes. Add garlic and cook, stirring occasionally, 1 to 2 minutes.
• Stir in flour and mix until all the liquid is incorporated in the flour, about 2 minutes. Mixture will be thick. Add chicken broth mixture, stirring quickly to avoid lumps. Stir in milk and cream and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
• Remove cover, stir in chopped chicken, frozen peas, and Worcestershire sauce. Increase heat to medium, bring to a boil, and cook, uncovered, about 5 minutes. Adjust salt and pepper, if necessary. If mixture becomes too thick, remove from heat and allow residual heat to cook the mixture for the remaining time. Stir in milk or water in 1-tablespoon increments to thin to the desired consistency.
• To serve, split open a biscuit and place on a plate or in a bowl. Ladle chicken mixture over the biscuit and garnish with parsley, if desired.

CHICKEN A LA KING

Steps:

• In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms and pimientos; heat through. Serve with toast points.

HOMEMADE CHICKEN A LA KING

Steps:

• Melt butter in a large skillet over medium heat. Saute bell pepper, celery and mushrooms until soft, about 5 minutes. Stir in onion; mix flour and 1/2 cup of milk in a small bowl and stir mixture into skillet. Beat egg yolks into remaining 1 1/2 cups milk and pour into skillet. Cook, stirring, until thickened.
• Add chicken and cook for 3 to 5 minutes, stirring constantly. Stir in lemon juice, sherry, paprika, salt and pepper. Finally, stir in peas and pimento peppers. Heat through and serve.

CHICKEN A LA CREMA

Steps:

• Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
• Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
• Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
• Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
• Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
• Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.

CHICKEN LA SCALA

Steps:

• Combine tomato sauce, celery, onion, garlic powder, 1 teaspoon salt, 1 teaspoon papper, basil, oregano, Italian seasoning, crushed red pepper and bay leaf in a large sauce pan; stir well.
• Simmer for 30 to 45 minutes or until celery is tender.
• Combine egg, milk and salt and pepper to taste.
• Dip chicken in egg mixture; roll in bread crumbs, coating well.
• Arrange chicken in a shallow roasting pan.
• Bake at 350°F for 30 minutes or until done.
• Cut chicken into 1-inch strips.
• Partially cook linguine according to package directions; drain.
• Place linguine in a 9-inch square baking dish.
• Spoon half the sauce mixture over linguine.
• Arrange chicken over sauce; spoon remaining sauce mixture over chicken.
• Sprinkle with Parmesan cheese and Mozzarella cheese.
• Bake at 350°F for 30 minutes or until cheese is lightly browned.
• Sprinkle with parsley and serve immediately.

CHICKEN A LA GREQUE

Steps:

• Preheat oven to 400°F
• Combine oregano, salt and pepper in a small dish.
• Rub seasonings into chicken.
• Arrange in large baking dish.
• Blend together olive oil and lemon juice.
• Pour mixture over chicken pieces.
• Bake 40 minutes, or until tender.

CHICKEN à LA KING

Steps:

• Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
• Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

TRADITIONAL CHICKEN A LA KING

Steps:

• In large saucepan, saute the mushrooms, carrots, onion and green pepper in butter until vegetables are crisp-tender. , In a large bowl, combine the flour, salt, pepper and sage; stir in milk and broth until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened; Add peas and chicken. , Simmer, uncovered, for 4-6 minutes or until vegetables are tender. Serve with biscuits.