Chicken Cranberry Hash Food

CHICKEN-CRANBERRY HASH

Steps:

• Combine potatoes, diced chicken, green onions, cranberries, half and half and sage in large bowl and toss to blend well. Season with salt and pepper.
• Heat oil in heavy medium skillet over medium heat. Add hash mixture and spread to even thickness. Cover skillet and cook 15 minutes, stirring up bottom of hash every 5 minutes. Uncover skillet, increase heat to high and cook until hash is golden brown and crusty, stirring occasionally, about 10 minutes.
• Transfer hash to plates and serve.

PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH

Steps:

• Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
• After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
• Transfer the chicken to a serving platter and allow it to rest.
• Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
• Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.
• Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
• Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.
• Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.

SAVORY CHICKEN HASH

Steps:

• Preheat oven to 325 degrees F.
• Bring a large pot or water to a boil over medium heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside.
• In a large oven-proof skillet over medium-high heat, add the butter. Add the onions, bell peppers and garlic and saute for a few minutes. Add the cayenne, salt, pepper, smoked paprika and oregano. Stir in the chicken and cook for 4 to 5 minutes until chicken is warmed through. Season with more salt and pepper, if needed. Stir in the chicken stock to add some moisture, along with the parsley and lemon juice. Allow to simmer for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are crunchy, about 10 minutes. Remove from the oven and transfer to a serving bowl.

CHICKEN-CRANBERRY HOT DISH

Steps:

• In a large skillet, heat oil over medium-high heat. Brown chicken on both sides in batches; sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker., Add onion and celery to skillet; saute over medium-high heat until tender, 3-4 minutes. Stir in remaining ingredients. Pour over chicken., Cook, covered, on low until chicken is tender, 4-5 hours. Skim fat from cooking juices; serve with chicken.

CHICKEN HASH

Steps:

• Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
• Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini are tender and Cheddar cheese is melted, 2 to 3 more minutes.

CHICKEN & SWEET POTATO HASH WITH A CRANBERRY RELISH

Steps:

• Walnuts -- In a small dry saute pan on medium to medium high heat, add the walnuts and toast until golden brown. You will begin to smell them and that is when you know they are done. Stir often and keep an eye on them, they only take a few minutes. Remove, and let cool.
• Cranberry Relish -- In a medium sauce pan, add the butter and bring to medium heat. Add the onion and simmer 2 minutes until slightly tender. Then stir in the cranberries, cranberry juice, water, pinch of salt, maple syrup and bring to a boil. Then reduce the heat to a simmer (medium low to low) and cook until the cranberries start to pop - it will take 7-10 minutes. Continue to cook as you stir in the walnuts, chives, dijon mustard, pepper and any additional salt to taste. Cook another minute or two and then remove from the heat and cool. It will thicken upon cooling. This can easily be done in advance.
• Base -- In a large saute pan on medium high heat, add the bacon and saute until golden brown and slightly crisp. Remove to the side on a paper plate lined with a paper towel to drain.
• Chicken -- In the same pan with the bacon drippings, add the chicken (seasoned well with salt and pepper) and cook until golden brown. Once again, remove the chicken to the same plate with the bacon.
• Onions, Celery and Potatoes -- To that same pan with the bacon drippings and chicken bits, add the potatoes, onion, celery and garlic. Add additional oil - only if necessary. The potatoes will soak up a lot, but you should have enough from the bacon dripping, but if not - add just a little olive oil, a little at a time if needed. Then add approximately 1/4-1/3 cup chicken broth and cook uncovered on medium heat. The broth will give it a little moisture and help cook the potatoes (don't add too much, this is just to help the cooking process started). Cook about 10-15 minutes until the potatoes begin to get tender. The broth will reduce and the potatoes and onion will start to brown up. Cooking time will depend on how small you diced your potatoes.
• Finish -- Once the potatoes are tender. You don't want them falling apart, just tender. Add in the apple slices (they don't take long to cook), the chicken and bacon back in along with the sage, thyme and parsley. Check for seasoning, and add salt and pepper if needed. Cook an additional 5 minutes until everything is well combined and heated through. If it looks a bit dry, add a little more broth, that is why you have it. Water will work too if you don't have broth on hand.
• Serve -- The hash is done! Time to eat. I prefer to warm up the cranberry relish in the microwave, but serving it cold is just fine. I just "nuke" it for 1 minute on medium just to take the chill off and then serve a nice dollop right on top on your hash. It is just the perfect condiment to this savory dish. ENJOY!

CRANBERRY CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in 9x13 inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven for 1 hour.

GARLIC CRANBERRY CHICKEN

Steps:

• Place the onions, celery, carrots, cranberries, garlic and bay leaf in a 13-in. x 9-in. baking dish coated with cooking spray. Add wine or broth. Combine the salt, pepper and basil; sprinkle over chicken. Place over vegetable mixture. , Bake, uncovered, at 350° for 70-80 minutes or until chicken juices run clear. Remove chicken; keep warm. Strain cooking liquid; discard vegetable mixture. Skim fat from liquid and set aside 1-1/3 cups. , For sauce, place cranberries in a small bowl; add boiling water. Let stand for 3 minutes; drain and discard liquid. Set berries aside., In a nonstick saucepan coated with cooking spray, melt butter. Stir in the flour, salt and pepper until smooth. Gradually whisk in reserved cooking liquid. Bring to a boil; cook 1-2 minutes longer or until thickened. Stir in half-and-half and reserved cranberries; heat through. Serve with chicken.