Dougherty Family Recipe Box

Category: Chicken

  • Linguine with Chicken and Mushrooms

    Ingredients

    • fresh pasta, cut into linguine noodles, uncooked
    • 1 tablespoon butter
    • 4 boneless, skinless chicken thighs cut into thin strips
    • 8 ounces sliced white mushrooms
    • 1/2 cup heavy cream
    • 2 tablespoons chopped fresh parsley
    • 1/4 cup grated parmesan cheese
    • 1/2 teaspoon salt
    • fresh ground black pepper

    Method

    1. Melt butter in a sauce pan over medium heat.
    2. Add chicken and cook.
    3. Add mushrooms to chicken and cook.
    4. Add cream and reduce heat to low.
    5. Bring a large pot of salted water to a rolling boil and cook pasta for 60 seconds.
    6. Stir a splash of pasta water into the sauce.
    7. Stir parsley, cheese, salt, and pepper into sauce.
    8. Serve sauce warm over pasta.

    Source

  • Tandoori Chicken Kabobs with Yogurt Dip

    Ingredients

    Marinade

    • 1 cup plain non-fat Greek yogurt
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 6 garlic cloves, peeled
    • 1 tablespoon ginger
    • 2 teaspoons cumin
    • 1 1/2 teaspoons coriander
    • 1 1/2 teaspoons paprika
    • 1 teaspoon cayenne
    • 1 teaspoon salt
    • 1/2 teaspoon cardamon
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon turmeric
    • 1/4 teaspoon nutmeg

    Yogurt Dip

    • 3/4 cup plain non-fat Greek yogurt
    • 1/4 cup reserved marinade
    • 2 tablespoons dried parsley
    • 1 teaspoon honey

    Kabobs

    • 4 boneless skinless chicken breasts, cut into 2 inch cubes
    • 2 cups cherry tomatoes
    • 2 red bell peppers, cut into 2 inch square pieces
    • 1 red onion, cut into 2 inch square pieces

    Method

    Marinade

    1. Add all marinade ingredients to a blender and process until smooth.
    2. Remove 1/4 cup of the marinade and put aside in a small bowl.
    3. Combine chicken and marinade in a large shallow dish and toss to coat.
    4. Cover chicken and marinate in the fridge for 2-4 hours.

    Dip

    1. Add rest of dip ingredients to reserved marinade and mix together.
    2. Cover dip and keep in fridge until ready to serve.

    Kabobs

    1. If using wooden skewers, begin soaking in water about 30 minutes before preparing the kabobs.
    2. Let excess marinade drip off chicken.
    3. Thread chicken, peppers, onions, and tomatoes on skewers.
    4. To grill, oil grill and pre-heat to medium-high heat. (Can be cooked in the oven using high broil and a baking pan).
    5. Grill kebabs until chicken is cooked through (internal temperature of 165°F), nicely browned, and lightly charred, rotating a few times.
    6. Serve with dip and naan.

    Source

  • Oven-cooked Pulled Chicken

    Ingredients

    • 4 pounds boneless skinless chicken thighs
    • olive oil
    • 1 large onion, diced
    • 2 cloves garlic, minced
    • 2 teaspoons smoked paprika
    • 2 teaspoons salt
    • freshly ground black pepper
    • 1 1/2 cups barbeque sauce

    Method

    1. Preheat oven to 325°F.
    2. Pat chicken dry with paper towel.
    3. Heat oil in a dutch oven on the stove over medium heat.
    4. Add onion and garlic to oil, cook until soft (about 5 minutes).
    5. Add paprika to the vegetables and stir.
    6. Add the chicken to the vegetables one piece at a time, stirring well.
    7. Stir in the salt and pepper.
    8. Pour in the sauce and bring to a simmer.
    9. Remove from heat.
    10. Cover the dutch oven with a lid, then put in the oven.
    11. Cook until chicken is very tender (about 90 minutes).
    12. Remove from oven.
    13. Transfer meat to a large bowl.
    14. Once meat is cool, shred with two forks.
    15. While shredding meat, put dutch oven with sauce back on the stove over medium-high heat.
    16. Cook sauce until reduced by half.
    17. Pour thickened sauce over shredded chicken and serve.

    Source

  • Chicken Paprika

    Ingredients

    • 4 boneless skin-on chicken breasts
    • 1/2 cup all purpose flour
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1 teaspoon pepper
    • 1/3 cup cooking oil
    • 2 1/2 cups chicken stock
    • 1 cup sour cream

    Method

    1. Wash and pat dry the chicken.
    2. Pour oil into a shallow frying pan and heat over medium heat.
    3. Mix together flour, salt, paprika, and pepper.
    4. Coat chicken in flour mixture.
    5. Brown chicken in oil.
    6. Remove browned chicken from pan.
    7. Drain oil from pan.
    8. Return pan to heat and mix together stock and sour cream in pan.
    9. Add chicken to pan.
    10. Simmer chicken in sauce until chicken is done.
    11. Serve warm over pasta.

    Source

    Unknown source, recipe card in Myrna’s writing.

  • Meat Temperatures and Times

    Ground Meat

    • 165°F

    Beef

    • Medium Rare: 145°F
    • Medium: 160°F
    • Well Done: 170°F

    Chicken

    • Pieces: 165°F
    • Whole: 180°F

    Pork

    • 160°F

    Turkey

    • Pieces: 165°F
    • Whole: 180°F (thigh)
    • Whole: 170°F (breast)
    • Whole: 165°F (stuffing)

    Source