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Sticky Chicken ( Cuisinart Steam Oven Recipe)

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Sticky Chicken ( Cuisinart Steam Oven Recipe)
There aren't many people who don’t go a little crazy over sticky drumettes. They always seem to be the first thing on the table to go. These are especially moist and tender as only a steam oven can make them.
Source:
Serves: 4
Cook time: 
Total time: 
Ingredients
Directions
  1. Combine Kecap Manis, oyster sauce, sesame seeds in a large bowl. Add chicken and mix well. Cover and return to the fridge for at least 1 hour or overnight if possible. . Line universal pan with Foil (for easier cleanup) and insert wire grid. Arrange drumettes on wire grid and cook on the lower shelf position on steam bake at 400° F for r 20 minutes or until the internal temp is 170°F. Let rest for 5 minutes.
Notes
These will disappear so quickly that you may want to double the recipe.
If you do not have the Indosesian Soy sauce it is easy to make. Make Your Own Kecap Manis (Indonesian Sweet Soy Sauce)

Calvados Kissed Chicken With Sautéed Apples & Mushrooms

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Calvados Kissed Chicken With Sautéed Apples & Mushrooms
This French chicken dish has a little pizazz for that special Dinner
Source:
Serves: 2-4
Ingredients
  • 2 chicken breasts with skin
  • Salt & pepper, to taste
  • 2 Tbsp. olive oil
  • 2 Tbsp. sweet butter
  • 2 Tbsp. olive oil
  • ¼ cup of thinly sliced sweet onions (vidalia)
  • 2 large apples, peeled, cut into ¼" wedges
  • 1 large box of button mushrooms, cut in half
  • 2 tbsp. freshly chopped tarragon
  • ½ cup of apple juice or apple cider
  • 1 cup chicken stock
  • ½ cup of Calvados (An Apple Brandy)
  • ½ cup heavy cream
Directions
  1. Sprinkle salt and pepper on chicken breasts
  2. Turn up heat to medium high. In a large, heavy skillet or Dutch Oven, add olive oil and butter. When hot, add the chicken breasts skin side down.
  3. Brown the chicken on all sides. When done, remove chicken to a plate and cover.
  4. In the same skillet, add apple wedges and cook for about 3 minutes on each side, until lightly browned. Be sure not to overcook--the apples will become too soft and mushy. Place apples in the same dish as the chicken. Keep covered.
  5. In the same skillet, over medium-high heat, add 2 tbsp. of olive oil. When hot, add the onions and Sautee until translucent.
  6. Next add the mushrooms. After about 3 minutes, stir mushrooms and lower heat to medium, cooking the mushrooms for about 10 minutes until browned on both sides. Towards the end, you might need to add a touch of olive oil while cooking.
  7. When the mushroom/onion mixture is nicely browned, turn up the heat to high, add the Calvados and stir to mix all ingredients together, cooking off the alcohol (about 2-3 minutes). Turn heat down to medium-high.
  8. Add the tarragon, apple juice or cider, and the chicken stock, simmer for about 10 minutes to blend all of the flavors.
  9. Add the cream to the skillet, stir to blend.
  10. Add the chicken and simmer for about ten minutes, until chicken is done, stirring occasionally.
Notes
Plating the Dish:
1 Place the chicken on a plate.
2 Scoop up the mushroom with a slotted spoon and pour over chicken.
3 Next take a few tablespoons of sauce and pour over the chicken and mushrooms
4 Add slices of apples on the side of the chicken.
5 Serve immediately
6 Pour two glasses of your favorite white wine. Toast to each other and enjoy!

 

Bourbon Chicken

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Bourbon Chicken
A flavorful chicken dish named after Bourbon Street in New Orleans, Louisiana. It's wonderfully sweet & spicy without being too hot.
Source:
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 pounds boneless chicken breasts; cut into bite-size pieces
  • 1 tbsp. olive oil; (1-2)
  • 1 garlic clove; crushed
  • ¼ tsp. ginger
  • ¾ tsp. crushed red pepper flakes
  • ¼ cup apple juice
  • ⅓ cup light brown sugar
  • 2 tbsp. ketchup
  • 1 tbsp. cider vinegar
  • ½ cup water
  • ⅓ cup soy sauce
  • 1 tbsp. cornstarch; (if thick sauce desired)
Directions
  1. Heat oil in a large skillet.
  2. Add chicken pieces and cook until lightly browned.
  3. Remove chicken.
  4. Add remaining ingredients, heating over medium heat until well blended and dissolved.
  5. Add chicken and bring to a hard boil.
  6. Reduce heat and simmer for 20 minutes uncovered
Notes
I also like to mix about 1 teaspoon of Sriracha sauce (found in the Asian food section of the grocery store) in with the ketchup for additional heat. Do it if you like it spicy

 

Slow Roasted Rotisserie Style Sticky Chicken

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Slow Roasted Rotisserie Style Sticky Chicken
I love those rotisserie chickens from Costco. They are sticky, yet crispy on the outside and so juicy and moist on the inside. Now I've discovered that I can get exactly the same tender, juicy and delicious chicken by slow cooking it in the oven
Source:
Ingredients
  • 1 (3 to 4 pound) whole chicken
  • 2 tsp. of olive oil
  • 1 medium onion, cut into chunks
  • 4 tsp. of kosher salt
  • 2 tsp. pepper
  • ½ tsp. of Cajun seasoning or to taste
  • ½ tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1 tsp. of white pepper
  • 2 tsp. of paprika
  • 1 tsp. of dried thyme, crushed
Directions
  1. Wash and pat dry chicken. Rub the small amount olive oil all over the chicken and set aside. In a small bowl, mix together thoroughly the salt, pepper, Cajun seasoning, garlic powder, onion powder, white pepper, paprika and thyme and rub this mixture all over the inside and outside of the chicken. Cover loosely and refrigerate for at least 3 hours to marinate.
  2. Preheat oven to 250 degrees. Put the onion you cut into chunks inside the cavity of the chicken. Place the chicken into a roasting pan. Roast uncovered at 250 degrees for 5 hours. After the first hour passes, begin basting the chicken with the pan juices periodically about every hour. The skin will start to turn golden brown and the seasoning will create that sticky but crispy skin.
  3. The chicken is ready when the internal temperature is between 175/180 degrees when an instant read thermometer is inserted into the thickest part of the thigh. I usually insert a skewer in the thickest part of the leg and if the juices run clear, you're good to go!
Notes
If you remember, put this chicken together the night before so that it marinates overnight with the seasoning rub, but I've forgotten and just roasted it immediately after applying the rub with excellent results too.

 

Balsamic Roast Chicken with Caramelized Pearl Onions, Carrots, and Tomatoes

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Balsamic roast chicken with Caramelized Pearl Onions, Carrots, and Tomatoes
A savory one-pot dish that marries succulent chicken with savory vegetables. This Chicken is moist and flavorful.
Source:
Serves: 4 - 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 3-lb whole free-range organic chicken, cut into 8 parts
  • 1 tsp. Maldon sea salt
  • ½ tsp. freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 4 slices Bacon chopped
  • 1 cup pearl onions, peeled and halved
  • 1 tbsp. each: chopped fresh rosemary and thyme
  • 2 tbsp. aged balsamic vinegar
  • ½ cup white wine
  • ¾ cup carrots chopped into 1” pieces
  • 2 stalks Celery chopped into ¼ “ pieces
  • ½ pint grape tomatoes
Directions
  1. Preheat the oven to 350°F. Season the chicken pieces all over with salt and pepper.
  2. Heat the olive oil over high heat in a large cast-iron casserole pan or Dutch oven and sear the chicken pieces in two batches, turning occasionally, until well browned all over.
  3. Remove the chicken from the pan. Turn the heat down to medium and add the bacon cook until crisp 8 to 10 minutes. Remove from pan and set aside.
  4. Add .pearl onions; carrots, and celery and cook until the onions are caramelized 8 to 10 minutes.
  5. Drain all but 1 tablespoon of the oil from the pan and return the chicken pieces. Add the herbs, vinegar and wine and bring to a boil.
  6. Add the tomatoes and bacon then bake, covered, for 45 to 50 minutes, until the chicken is cooked through. Remove lid during last 15 minutes of roasting.

 

Bacon Wrapped Chicken Bites

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Bacon Wrapped Chicken Bites
Add bacon to anything and it will fly off the table. Certainly applies here.
Source:
Ingredients
  • 8 chicken tenders, flattened and cut in two**
  • 3-ounce package softened cream cheese
  • 1 jalapeno pepper, seeded and finely chopped
  • 8 slices bacon, cut in half
Directions
  1. Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant ¼ teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
  2. Grill or fry Bacon until bacon is brown and crispy on both sides.
Notes
Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. An inadvertent swipe of the hand close to your eyes could be an unforgettable experience. For reference, if you are substituting for the chicken tenders (i.e. dark meat, large pieces of chicken breast, game meat), the size of the tenders **I used were 5-6 inches long and 2-3 inches wide before flattening and cutting in half. Try flattening meat inside a zip-lock bag as pictured above. No flying pieces, no contamination on your cutting board from the chicken, and cleanup is super easy

 

 

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