Slow Simmered Chicken With Raisins Capers And Basil Food

SLOW-SIMMERED CHICKEN WITH RAISINS, CAPERS AND BASIL

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle chicken with salt and pepper; brown chicken on both sides in batches, adding oil as needed. Transfer chicken to a 5- or 6-qt. slow cooker., Add wine to the skillet, stirring to loosen browned bits; pour into slow cooker. Stir mushrooms, red pepper, onion, and tomatoes, raisins and capers into slow cooker., Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Sprinkle with basil before serving. Serve with couscous.

STIR-FRIED CHICKEN WITH LEMON, CAPERS AND BASIL

Steps:

• Heat a wok until hot, add half the oil and swirl to coat.
• Add the onion and stir-fry for 2-3 minutes or until softened.
• Remove from the wok and set aside.
• Reheat the wok, add another teaspoon of oil and half the butter, and stir-fry the chicken in two batches for 3-5 minutes each batch, or until browned, adding the remaining oil and butter between batches.
• Return all the chicken to the wok with the onion.
• Stir in the rind, capers and lemon juice.
• Toss well and cook until heated through.
• Add the basil and season with salt and freshly ground black pepper.

GREEK CHICKEN WITH CAPERS, RAISINS AND FETA

Steps:

• Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
• Combine the flour and oregano in a shallow dish, dredge chicken in flour mixture.
• Heat oil in a large nonstick fry pan over medium high heat.
• Add chicken and cook for 4 minutes on each side.
• Remove chicken from pan, keep warm.
• Add onions to pan, sauté 2 minutes.
• Stir in broth, raisins, and juice, cook 3 minutes, scraping pan to loosen browned bits.
• Return chicken to pan.
• Cover, reduce heat, and simmer for 8 minutes or until chicken is done.
• Place chicken on individual plates and keep warm.
• Stir capers into sauce, and top each chicken breast with 1/3 cup sauce and 1 tablespoon cheese.
• Garnish with lemon slices if desired.

SALSA SIMMERED CHICKEN

Steps:

• Season chicken breasts all over with salt and black pepper.
• Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

SLOW-SIMMERED CHICKEN

Steps:

• Blanch chicken in boiling water 6 minutes, skimming any scum from the surface. Drain well.
• Rub it inside and out with the salt and stuff with a mixture of the ginger, crumbled stock cube, onion and gherkins.
• Put the stuffed chicken in a flameproof casserole with 5 cups water.
• Bring to the boil; then put the casserole in the oven, preheated to 180 C.
• Cook for 1 hour 20 minutes, turning the chicken once. Take the chicken out and arrange the cabbage wedges in the liquid place the chicken on top.
• Return the casserole to the oven and cook for a further 40 minutes, Serve straight from the casserole or from a large warmed tureen.

PRESSURE COOKER CHICKEN WITH RAISINS AND CAPERS

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. Sprinkle chicken with salt and pepper. When oil is hot, brown chicken in batches. Add wine to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Return chicken to pressure cooker., Stir mushrooms, red pepper, onion, and tomatoes, raisins and capers into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Sprinkle with basil before serving. Serve with hot cooked couscous. Freeze option: Place chicken and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.