These tasty snacks are easy to prepare and will disappear quickly at any drinks party
- 200g cooked chicken, chopped
- 1 green eating apple, peeled and finely chopped
- 6 tbsp creamy horseradish sauce
- 24 mini croustades or toasted rounds of country-style bread
MethodSpoon mixture into 24 mini croustades or onto toasted rounds of country-style bread and top with watercress.
- 6 green onions
- 1 medium green sweet pepper, seeded and cut into 1-inch Pieces
- 1 tablespoon refined coconut oil or canola oil
- 1 tablespoon finely chopped fresh ginger
- 4 cloves garlic, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed Red Pepper
- 3 14 1/2 ounce cans reduced-sodium chicken broth
- 8 medium bone-in chicken thighs and/or drumsticks, skinned
- 12 ounces sweet potato, peeled and cut into 1-inch pieces
- 1 cup chopped, peeled Eggplant
- 1/2 cup creamy Peanut Butter
- 1/2 6 ounce can (1/3 cup) tomato paste
- 1 15 ounce can crushed tomatoes
- 1/3 cup chopped fresh italian parsley
- 1/2 cup chopped lightly salted peanuts
- Trim ends from green onions; cut off green tops. Cut tops into 2-inch lengths; set aside for serving. Cut white bottoms into 1-inch lengths.
- In a 6-to 8-quart Dutch oven cook white parts of green onions and the sweet pepper in hot oil 5 minutes, stirring occasionally. Add the next five ingredients (through crushed red pepper). Cook and stir 30 seconds. Add broth and chicken. Bring to boiling; reduce heat. Simmer, covered, 35 minutes or until chicken is no longer pink (180 degrees F). Remove chicken to a cutting board. Set aside until cool enough to handle.
- Add sweet potato and eggplant to the Dutch oven. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender. Meanwhile, ladle about 1/2 cup of the hot broth into a medium bowl. Whisk in peanut butter until smooth. Whisk in tomato paste.
- Remove chicken meat from the bones and coarsely shred the chicken using two forks. Add shredded chicken, peanut butter mixture, and tomatoes to the pan. Cook, covered, over medium-low heat 5 minutes, stirring occasionally. Stir in parsley.
- Serve stew topped with green onion tops and peanuts.
- 1 tablespoon packed brown sugar
- 1/2 tablespoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed Red Pepper
- 8 skin-on chicken thighs
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 2 stalks celery, chopped
- 8 small whole carrots with tops, peeled and tops trimmed to 1-inch
- 2 tablespoons all-purpose flour
- 1 12 ounce bottle brown ale
- 1/2 cup reduced-sodium chicken broth
- 4 cloves garlic, peeled
- Coarsely chopped celery leaves
- Fresh thyme
- Preheat oven to 350 degrees F. In a small bowl combine brown sugar, chili powder, salt, ground black pepper, and crushed red pepper; rub into chicken thighs. Let stand 10 minutes.
- In an extra-large oven-going skillet heat oil over medium-high heat. Add chicken; cook until well browned on both sides and skin is crispy. Remove chicken from skillet. Drain fat; reserving 1 tablespoon.
- In the same skillet cook and stir the onion, celery, and carrots in the reserved fat about 5 minutes or until tender. Stir in flour; cook and stir 1 minute. Stir in beer and broth. Bring to a simmer. Return chicken to skillet. Add garlic. Cover and bake 40 minutes. Sprinkle with celery leaves and thyme. Makes 4 servings.
- 1/2 cup dijon mustard
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 4 boneless, skinless chicken breast (about 1 1/2 pounds)
- 2 tablespoons butter
- 1 tablespoon Olive Oil
- 8 ounces mushrooms, sliced
- 4 slices cooked bacon, chopped
- 2 cups shredded Cheddar Cheese
- 2 tablespoons fresh parsley, for garnish, optional
- Whisk together mustard, honey, mayonnaise, and lemon juice in a small bowl. Reserve 1/4 cup sauce in a covered container and refrigerate until serving time.
- Meanwhile, place the chicken breast in a large plastic zipper-top bag. Pour in remaining sauce and turn in bag until evenly coated. Refrigerate at least 2 hours or overnight.
- Preheat oven to 400 degrees F. Heat butter in a nonstick skillet over medium-high heat until foaming. Add mushrooms and saute until the mushrooms have released most of their liquid and have started to turn brown, about 5 to 7 minutes. Set aside.
- Meanwhile, heat oil in a large oven-proof skillet or Dutch oven over medium-high heat until shimmering. And chicken breast in a single layer, discarding leftover marinade. Leave the chicken on the pan without moving until a golden-brown crust forms, about 5 minutes. Flip each piece and continue to cook until the second side is browned.
- Divide the mushrooms evenly over the chicken. Top with bacon and cheese. Cover the skillet and place in the oven. Bake until the chicken reaches 165 degrees F, about 10 to 15 minutes.
- Remove from oven and garnish with parsley if desired. Serve with reserved sauce on the side for dipping.