Chicken Wings Stuffed With Chevre Recipes

CHICKEN WINGS STUFFED WITH CHEVRE

Steps:

• Stir together the cheese and scallions. Separate the wings at the joint and save the tips for another purpose, like making soup. Loosen the skin over the tops, making a pocket between the skin and the meat. Fill each pocket with about 1 tablespoon of the cheese mixture. Do not overfill.
• Combine the garlic, rosemary, salt, pepper and oil in a large bowl. Add the wings and coat well. Refrigerate for several hours, or up to one day.
• Preheat the broiler. Broil the wings until the skin is browned and the chicken is cooked through, about 8 minutes.

HERB-MARINATED CHICKEN WINGS STUFFED WITH SCALLION GOAT CHEESE

Steps:

• Stir together the goat cheese and scallions. Separate the chicken wings at the small joint and save the wing tips for another purpose, like stock. Loosen the skin over the top of the remaining portions, making a pocket between the skin and meat. Fill each pocket with about 1 teaspoon of the goat cheese mixture; do not overfill.
• Combine the garlic, rosemary, salt, pepper and oil in a large bowl. Add the chicken wings and turn to coat well. Refrigerate for several hours.
• Preheat the broiler. Place the chicken wings on a broiler pan with a drip tray and broil until the skin is browned and chicken is cooked through, about 8 minutes.

STUFFED CHICKEN WINGS

Steps:

• Rinse the rice three or four times in cold running water, until the water runs clear. Place in a bowl, cover with water, and soak for 15 minutes. Drain well.
• To cook the rice in a rice cooker, combine the rice, dashi, soy sauce, mirin, shiitakes, carrots, bamboo shoots, gobo, and abura-age in a rice cooker. Follow the rice cooker settings for sweet rice and cook until done.
• To cook the rice on the stove top, combine the rice, dashi, soy sauce, mirin, shiitakes, carrots, bamboo shoots, gobo, and abura-age in a pot and place over medium heat. Bring to a boil, about 4 minutes, then cover and cook until no liquid remains visible (don't open the lid too often, just peek), about 3 minutes longer. Decrease the heat to low and cook, covered, for 15 minutes.
• While the rice is cooking, remove the bones from the chicken wings by first cutting around the top joint (where it attaches to the body) to loosen the meat. Pull down to release the meat from the bone until you reach the second joint. Use a sharp knife to cut through the joint to loosen the bone, being careful not to puncture the skin. Cut around the second joint to loosen the meat again and pull down to the third joint, cutting between the bones to release them. The wing tip should remain intact. Re-form the meat and skin to resemble the original shape. Repeat with the 7 remaining wings. Refrigerate until ready to stuff.
• Prepare an ice bath and place a pot of salted water over high heat. When the water comes to a boil, add the pea pods and cook 1 minute. Remove from the water and submerge in the ice bath. Drain well. Slice 10 pea pods into 1/4-inch-thick pieces. Set aside the remaining 24 pea pods for garnish.
• Once the rice has finished cooking, place 2 cups of it in a large bowl and let cool to room temperature. Mix in the sliced pea pods. Fill a small bowl with cold water and lightly dip your hands in it before touching the rice (sweet rice is extremely sticky when cooked; the water helps keep the rice from sticking to your hands). Measure 1/4 cup rice and stuff inside a hollowed-out chicken wing a little bit at a time, being sure to fill the entire wing. Repeat with the remaining 7 wings.
• Once all the wings have been stuffed, wrap each with 1 slice bacon and place them all in a 4-quart saucepan (it should be a snug fit).
• To make the braising liquid, combine all the ingredients in a bowl and mix well.
• Pour the braising liquid over the chicken wings in the pot. Bring the liquid to a boil over high heat, about 1 minute, then cover. Decrease the heat to medium and cook for 5 minutes. Using tongs, carefully turn over each wing to cook the other side. Put the cover back on and cook for 5 to 6 minutes longer, until the chicken is cooked through.
• Let the chicken wings cool to room temperature. Place 1 wing on each of 8 small plates, garnish each with 3 pea pods, and top with 1 tablespoon of the braising liquid.

CHICKEN BREASTS STUFFED WITH CHEVRE & ROASTED RED PEPPER

Steps:

• In medium mixing bowl, mix chopped red pepper, spinach, cheese, mint, egg and 1/2 tsp of the dill.
• Blend well.
• Make an incision about an inch or so wide in the top of each chicken breast.
• Using knife and fingers, stretch the cavity to make a pocket for the spinach mixture.
• Stuff each breast with spinach mixture and press the top closed with fingers.
• In small bowl, mix flour, bread crumbs, salt, pepper and 1/2 tsp of dill.
• Press this mixture onto all sides of each chicken breast.
• In skillet, heat olive oil.
• Add chicken breasts and quickly brown each side.
• Remove from heat as soon as chicken is lightly browned.
• Place parchment paper on a baking sheet and place chicken on the paper.
• Bake at 350 for 30 minutes or until juice runs clear when chicken breast is pierced.
• In small sauce pan mix cream 1/2 tsp dill and the juice of 1/2 lemon and 1/2 orange.
• Simmer until sauce thickens slightly (5-7 minutes).
• To serve: Place chicken on platter.
• Arrange slices of orange and lemon with sprigs of dill around platter if desired.
• Ladle sauce over chicken and serve.

BUFFALO CHICKEN WINGS III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.
• Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together.
• When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.