Green Peppercorn Chicken Food

PEPPERCORN CHICKEN WITH LEMON SPINACH

Steps:

• Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos

CHICKEN WITH GREEN PEPPERS IN BLACK BEAN SAUCE

Steps:

• Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
• Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.

CHICKEN WITH GREEN PEPPERCORN SAUCE

Steps:

• Combine flour and paprika in shallow dish. Sprinkle chicken with salt, dredge in flour mixture.
• Heat oil in large non-stick skillet over medium heat. Add chicken to pan, cook 5 minutes each side until done. Remove chicken from pan, keep warm.
• Increase heat to medium high. Add shallots to pan, saute 1 minute.
• Stir in wine, broth and peppercorns. Bring to a boil. Cook until reduced to 1/4 cup, about 7 minutes.
• Remove from heat. Stir in butter. Serve over chicken.

GREEN PEPPERCORN SAUCE

Steps:

• Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

GREEN PEPPERCORN CHICKEN

Steps:

• In a large bowl, cover chicken with mustard, peppercorns, garlic, lemon juice, chives and half of the oil.
• Let stand for 30 minutes or so.
• Heat remaining oil in pan.
• Add onion and cook until soft.
• Add chicken mixture to pan.
• Cook, stirring, until chicken is fully cooked.

GREEN PEPPERCORN CHICKEN WITH ORANGE WINE GLAZE

Steps:

• Use a small sharp knife to cut 3 slashes, about 4cm long and 1cm deep in each chicken breast.
• Place the peppercorns, pepitas and orange rind in a mortar and pound with a pestle until a firm paste forms. Rub the mixture over both sides of the chicken.
• Heat half the butter and 2 tablespoons of the oil in a large frying pan over medium heat. Add the chicken and cook for 3-4 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm. Add wine to the pan and cook, stirring, for 1 miunute or until heated through. Add orange juice and sugar and cook, stirring occasionally, for 25 minutes or until sauce reduces to 1/2 cup. Remove from heat. Strain through a fine sieve into a heatproof jug.
• Meanwhile cook potato in a saucepan of boiling water for 10 minutes or until tender. Drain, return to the pan with the garlic and use a potato masher or fork to mash until almost smooth. Add lemon juice and remaining butter and oil and stir with a wooden spoon until thick and creamy. Season with salt and pepper.
• Divide the mash amongst serving plates. Top with chicken and drizzle wiwth glaze. Serve with beans and brussel sprouts.

CHICKEN LIVERS, WITH GREEN PEPPERCORNS

Steps:

• Dust the livers with flour and brown them in the safflower oil. Set aside.
• Add the port, peppercorns, ginger, stock. Bring to boil, turn down heat and reduct to one-half cup.
• Return the livers to the pan. Add the cream, salt and pepper and cook until the sauce has thickened and the livers are heated through. Whisk in the butter and serve.

EASY CREAMY PEPPERCORN CHICKEN

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
• Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.

CHICKEN BREASTS IN GREEN PEPPERCORN SAUCE

Steps:

• Brown the chicken breasts in a frying pan, just to add color.
• Place the chicken breasts in an oiled roasting pan, sprinkle with salt & pepper, & bake at 350 for approximately 20 minutes.
• Sauce:.
• Crush the peppercorns with a mortar & pestle or between 2 spoons.
• In a medium saucepan, add chicken broth, chablis, and peppercorns.
• In a small prep bowl, combine a couple tablespoons of the broth/chablis with the cornstarch & then incorporate back into the saucepan.
• On low heat, stir until slightly thickened.
• Add cream & stir.
• Remove chicken from oven (any juices from the chicken can be added to the sauce).
• Place chicken on plates & spoon sauce over each breast.
• Prep time includes the time to make the sauce while the chicken is cooking.
• The green peppercorns can be found in specialty shops or online.

SOUTHERN FRIED CHICKEN FINGERS WITH GREEN PEPPERCORN MAYONNAISE

Steps:

• For the chicken cut chicken fillets into long strips and soak in milk for 1 hour.
• While the chicken is soaking make the green peppercorn mayonnaise by combining all ingredients together and refrigerate until required.
• Drain the chicken, reserving the milk.
• Whisk reserved milk, eggs and lemon juice together.
• Combine the flour, spices and salts.
• Dip chicken pieces in seasoned flour, dip in egg mixture and re-coat with flour.
• Heat oil in a wok, large saucepan or deep fryer and fry chicken till golden brown (this will need to be done in 2 to 4 batches depending on the size of your wok etc.
• Drain on absorbent paper.
• To achieve an extra crispy crust, quickly deep fry again before serving, if desired.
• Serve with green peppercorn mayonnaise.