chicken

Herbed Chicken and Mushrooms

Love mushrooms? Pick your favorite type of mushroom from River Valley Ranch for this chicken slow-cooker recipe. Serve your chicken, available from our meat vendors, and vegetables from our farm stand vendors, over pasta from Pappardelle Pasta. Try the mushroom flavored.  And, don’t forget the wine from Glunz…some for the chicken and a glass for you.

Ingredients

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  • 3 pounds chicken thighs and/or drumsticks, skinned

  • 1 tablespoon oil

  • 5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster

  • 1 red onion, cut into wedges

  • 1/2 cup chopped carrot (1 medium)

  • 1/4 cup dried tomato pieces (not oil-packed)

  • 3/4 cup chicken broth

  • 1/4 cup dry white wine or chicken broth

  • 3 tablespoons quick-cooking tapioca, crushed

  • 1 teaspoon dried thyme, crushed

  • 1/2 teaspoon garlic salt

  • 1/2 teaspoon dried basil, crushed

  • 1/4-1/2 teaspoon ground black pepper

  • 4 1/2 cups hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice

Insructions:

  1. If desired, in a large skillet cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside.

  2. In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, and pepper. Add chicken pieces to cooker.

  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

  4. Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.

Recipe courtesy of Midwest Living

Strawberry Balsamic Chicken

The opening of the Summer Market signals the arrival of fresh strawberries from Michigan.  This baked chicken is topped with a fresh and healthy strawberry Caprese topping a nice switch from traditional tomatoes.  You can pick up the mozzarella from The Cheese People and shop our meat and spice vendors for the rest of the fixings. 

INGREDIENTS:

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  • 4 boneless, skinless chicken breasts
  • 1 cup balsamic vinegar, divided
  • salt and pepper
  • 1 pint fresh strawberries, hulled and roughly chopped
  • 4 oz. fresh mozzarella ball (or shredded mozzarella), roughly chopped
  • 1/4 cup chopped fresh basil

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Combine chicken breasts and 1/2 cup balsamic in a ziplock bag. Refrigerate for at least 5 minutes or up to 5 hours. When ready to cook, place chicken in a baking dish and pour the remaining vinegar on top. Season chicken generously with salt and pepper. Bake for 30 minutes, or until chicken is cooked through and no longer pink inside.
  3. Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer for about 10 minutes, or until reduced by half. Remove and set aside.
  4. In a small bowl, stir together strawberries, mozzarella and basil to make a Caprese topping.
  5. When the chicken is ready, transfer to serving dishes. Then top with the strawberry Caprese topping, and then drizzle with the reduced balsamic vinegar.

**For an additional option, you can add the strawberry Caprese mixture to the chicken in the baking dish once the chicken during the last 5 minutes of baking. Then the cheese will thoroughly melt and the strawberries will be warm. Either way works great!

Recipe courtesy of Gimme Some Oven

Spaghetti Squash with Chicken, Mushrooms and Spinach

Not only is spaghetti squash a tasty addition to your day, this recipe is a delicious way to incorporate those fresh veggies from Geneva Lakes Produce into mealtime.  Shop Pastured Perfect and Farmer Nicks for the chicken breast and the bacon. Try seasoned bacon to kick it up a notch.  Next stops are The Cheese People and the wine from Glunz.  Just like that, you have dinner!

Ingredients:

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  • 1 (3.5-pound) spaghetti squash
  •  1 tablespoon olive oil, divided
  •  2 slices center-cut bacon, chopped
  •  1 pound chicken breast, cut into bite-size pieces
  •  1 teaspoon kosher salt, divided
  •  1/2 teaspoon freshly ground black pepper, divided
  •  1.5 cups chopped onion
  • 3 garlic cloves minced
  •  1 Poblano pepper
  •  8 ounces sliced crimini mushrooms
  •  1 teaspoon Italian Seasoning
  •  1/2 cup dry white wine
  •  2 tablespoons tomato paste
  •  1/4 cup julienne sun-dried tomatoes, packed without oil
  •  1 1/4 cup cup fat-free, less-sodium chicken broth
  • 6 ounces fresh spinach, chopped
  •  1/2 cup grated fresh Parmigiano-Reggiano cheese, divided

Instructions:

  1. Preheat broiler.
  2. Cut poblano in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 400 °.
  3. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13x9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 ° for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.
  4. Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan. Cool and crumble. Increase heat to medium-high; sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to drippings in pan and cook 4 minutes; remove from pan.
  5. Heat remaining 1 1/2 teaspoons oil over medium-high heat. Add onion to the pan and cook 3 minutes or until soft, stirring frequently. Add remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, reserved bacon, Poblano, garlic and Italian seasoning to pan; cook 1 minute.
  6. Stir in mushrooms and cook 4 minutes or until softened, stirring occasionally. Add wine to the pan and cook 3 minutes or until liquid evaporates, stirring occasionally. Add tomato paste and cook 1 minute stirring constantly.
  7. Add reserved chicken, chicken broth, tomatoes, and spinach to pan. Cook 2 minutes or until spinach wilts, stirring constantly; stir in 1/4 cup cheese.
  8. Place about 1 cup squash on each of 6 plates; top each serving with about 1 cup chicken mixture and 2 teaspoons remaining cheese.

Recipe courtesy of MyRecipes March 2009

 

Chicken Caprese

What a perfect and light summer weeknight dinner. This grilled chicken Caprese meal takes less than 30 minutes to make and you end up with such juicy and flavorful chicken. Serve it with the tomato relish with ingredients fresh from the Market.  Shop our meat vendors for your chicken, The Cheese People for the mozzarella and Tastefully Simple and Wildtree for your vinaigrette.  Don’t forget the local honey from Nona’s Bees.

Ingredients:

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  • 2 boneless and skinless chicken breasts, halved
  • 3 Tbsp extra-virgin olive oil, divided
  • salt and freshly ground black pepper, to taste
  • 1 Tbsp garlic powder
  • 1 Tbsp dried basil
  • 3 medium tomatoes, chopped
  • ½ cup red onion, finely chopped
  • 2 garlic cloves, minced
  • 4 mozzarella slices
  • fresh basil

Honey Balsamic Vinaigrette

  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp honey

Instructions:

  1. Half each chicken breast horizontally as if you are butterflying it (Now you should have 4 thinner chicken breasts). Brush each chicken breast with some olive oil (about 2 Tbsp) and season with salt, pepper, garlic powder and dried basil. Set aside and let marinate until you prepare the tomato topping. If you have time you can marinate it for a couple of hours or overnight.
  2. In a medium mixing bowl, combine the chopped tomatoes, red onion, and minced garlic. Add about 1 Tbsp olive oil, season with salt and mix well.
  3. Grill chicken over medium-high heat (or use a grill pan to cook the chicken on the cook top).
  4. While you grill the chicken, prepare the honey balsamic vinaigrette. Combine all ingredients in a small bowl and mix well.
  5. When the chicken is done, serve on a plate and place 1 mozzarella slice over each chicken breast. Top with tomato mixture and drizzle some honey balsamic vinaigrette. Enjoy!

·      Delicious Meets Healthy June 15, 2015

The Game Changer Grilled Chicken

If you’ve ever tried to roast an entire chicken on a grill, you know what a nightmare it can be to cook both the white and dark meat sections to perfection. Luckily, thanks to Greg Plotkin, American Farmland Trust's West Coast Outreach Manager,  we have found the secret to get perfectly cooked, tender, juicy chicken every time. Once you try this recipe you’ll never roast a chicken the “normal” way ever again!

Ingredients:

  • 4 pound whole chicken
  • 4 tablespoons softened butter
  • 3 sprigs fresh rosemary, chopped
  • 3 sprigs fresh sage
  • Salt and pepper to taste

Instructions:

1.      Pre-heat the grill to 375 degrees.Make sure that your chicken is fully thawed.

2.       Butterfly the chicken by turning the bird over so that it is breast side down. Using a pair of kitchen shears or a very sharp knife, cut along either side of the backbone. Set the backbone aside for stock or gravy. Turn the bird back over to be breast side up. Flatten the bird so that all skin side pieces are face up and the inside of the chicken is face down.

3.      Thoroughly salt both sides of the chicken and let sit for at least one hour. The salt help draws moisture out of the skin and makes it crispy when cooked. Brush any excess salt off of the bird. Insert your fingers between the meat and skin of the bird and carefully loosen the skin around the breast and legs as much as possible.

4.      Combine the chopped rosemary, sage, and butter in a small bowl and mix. Take small amounts of the butter and herb mixture and place under the skin you just loosened.

5.      Place the chicken skin side up on the grill. You never flip the chicken. Simply close the top of the grill and allow it to cook for about an hour, until your digital meat thermometer registers 165 degrees.

6.      Pull chicken from the grill and let rest on cutting board for 10 minutes. Carve and serve with roasted spring veggies and a simple green salad.

Recipe courtesy of Greg Plotkin, American Farmland Trust's West Coast Outreach Manager.

Tender-Crisp Spring Braise

For a fresh spin on the classic meat-and-potatoes dinner, try this quick braise featuring asparagus, new potatoes, mushrooms, carrots, and a couple of chicken thighs for flavor.  You won‘t be disappointed.

Ingredients:
3 tablespoons olive oil
8 ounces new potatoes, cut into 1/2-inch thick slices
4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
4 cups mushrooms, halved (12 oz.)
1 large onion cut in thin wedges
3 cloves garlic, peeled and sliced
1 pound asparagus, trimmed and cut in 1-1/2-inch pieces
2 skinless, boneless chicken thighs cut into strips
1/2 teaspoon salt; 1/4 teaspoon pepper
3/4 cup reduced-sodium chicken broth
1 tablespoon snipped fresh tarragon

Directions:

1. In an extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat. Evenly layer the potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.

2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook the chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper.

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Recipe courtesy of Better Homes and Gardens

Tender-Crisp Spring Braise

For a fresh spin on the classic meat-and-potatoes dinner, try this quick braise featuring asparagus, new potatoes, mushrooms, carrots, and a couple of chicken thighs for flavor. Asparagus is fresh picked and ready for you at the market. See what Geneva Lakes and River Valley Ranch have to offer. You won’t be disappointed.

Ingredients:

  • 3 tablespoons olive oil
  • 8 ounces new potatoes, cut into 1/2-inch thick slices
  • 4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
  • 4 cups mushrooms, halved (12 oz.)
  • 1 large onion cut in thin wedges
  • 3 cloves garlic, peeled and sliced
  • 1 pound asparagus, trimmed and cut in 1-1/2-inch pieces
  • 2 skinless, boneless chicken thighs cut into strips
  • ½ teaspoon salt; ¼ teaspoon pepper
  • ¾ cup reduced-sodium chicken broth
  • 1 tablespoon snipped fresh tarragon

Directions:

1. In an extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat. Evenly layer the potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.

2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook the chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper.

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Recipe courtesy of Better Homes and Gardens