RECIPES
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Cluck
MADE FOR FAMILY TABLES
MARRY ME CHICKEN
Marry Me Chicken
Yields:
4 serving(s)
Prep Time:10 mins
Total Time:40 mins
Cal/Serv:530
Ingredients:
Instructions
3 Tbsp extra-virgin olive oil, divided
4 (8-oz.) boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
2 cloves garlic, finely chopped
1 Tbsp fresh thyme leaves
1 tsp crushed red pepper flakes
3/4 cup low-sodium chicken broth
1/2 cup chopped sun-dried tomatoes
1/2 cup heavy cream
1/4 cup finely grated Parmesan
Torn fresh basil, for serving
STEPS:
Step 1 : In a large skillet over medium-high heat, heat oil. Add chicken; season with salt and pepper. Cook, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side.
Step 2: Transfer chicken to a cutting board. Let rest 10 minutes, then slice.
Step 3: Add garlic, broth, and milk to skillet; season with salt and pepper. Bring to a simmer over medium heat. Add fettuccine and cook, stirring frequently, until sauce is slightly reduced, about 3 minutes. Continue to cook, tossing occasionally, until pasta is al dente, 8 to 10 minutes more.
Step 4: Stir in Parmesan and cream until combined and smooth. Bring to a simmer and continue to cook, tossing occasionally, until sauce is thickened, about 3 minutes more.
Step 5Remove from heat and stir in sliced chicken. Top with parsley.
Chicken Alfredo
Chicken Alfredo
Yields:
4 serving(s)
Prep Time:10 mins
Total Time: 30 mins
Cal/Serv: 787
Ingredients:
Instructions
2 Tbsp extra-virgin olive oil
2 (6- to 8-oz.) boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
2 garlic cloves, finely chopped
2 cups whole milk
2 cups low-sodium chicken broth
8 oz fettuccine
2 oz Parmesan, finely grated (about 1 cup)
3/4 cup heavy cream
Finely chopped fresh parsley, for serving
STEPS:
Step 1 : In a large skillet over medium-high heat, heat oil. Add chicken; season with salt and pepper. Cook, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side.
Step 2: Transfer chicken to a cutting board. Let rest 10 minutes, then slice.
Step 3: Add garlic, broth, and milk to skillet; season with salt and pepper. Bring to a simmer over medium heat. Add fettuccine and cook, stirring frequently, until sauce is slightly reduced, about 3 minutes. Continue to cook, tossing occasionally, until pasta is al dente, 8 to 10 minutes more.
Step 4: Stir in Parmesan and cream until combined and smooth. Bring to a simmer and continue to cook, tossing occasionally, until sauce is thickened, about 3 minutes more.
Step 5Remove from heat and stir in sliced chicken. Top with parsley.
Butter Chicken
Butter Chicken
5 Tbsp unsalted butter
1/2 cup tomato paste
1/2 serrano chile, seeded, finely chopped
1 Tbsp grated or finely chopped peeled ginger
1 tsp garam masala
1 tsp ground cumin
1 tsp Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
1 cup heavy cream
1 Tbsp dried fenugreek leaves or kasoori methi (optional)
1/2 tsp (or more) kosher salt
1/4 cup finely chopped fresh cilantro
Ingredients:
Instructions
1/3 cup plain whole-milk yogurt
2 cloves garlic, grated or finely chopped (about 2 tsp.)
1 Tbsp fresh lemon juice
1 Tbsp garam masala
1 Tbsp grated or finely chopped peeled ginger
2 tsp kosher salt
1 tsp Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
2 lb boneless, skinless chicken thighs, cut into 1 1/2" pieces
STEPS:
Chicken
Step 1: In a large bowl, whisk yogurt, garlic, lemon juice, garam masala, ginger, salt, and Kashmiri chili powder. Add chicken and toss to coat. Cover and refrigerate 1 hour.
Step 2: Heat broiler and line a large baking sheet with foil. Spread chicken on prepared sheet in a single layer. Broil, watching closely, until charred and cooked through, about 15 minutes. Let cool slightly.
Makhani Sauce & Assembly
Step 1: In a large, high-sided skillet over medium heat, melt butter. Add tomato paste and cook, stirring constantly, until darkened, about 5 minutes. Add chile and ginger and continue to cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more.
Step 2: Add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds. Stir in cream, fenugreek (if using), 1/2 teaspoon salt, chicken, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce has slightly thickened and fat has separated, 10 to 15 minutes.
Step 3: Taste and season with salt, if needed. Top with cilantro. Serve over rice.
Buffalo Wings
Buffalo Wings
Yields: 4 serving(s)
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Cal/Serv: 675
Ingredients:
Instructions
2 lb chicken wings
2 Tbsp vegetable oil
1 tsp garlic powder
Kosher salt
Freshly ground black pepper
1/4 cup hot sauce (such as Frank's)
2 Tbsp honey
4 Tbsp butter
Ranch dressing or blue cheese dressing, for serving
Carrot sticks, for serving
Celery sticks, for serving
STEPS:
Step 1: Preheat oven to 400° and place a wire rack over a baking sheet. In a large bowl, toss chicken wings with oil and season with garlic powder, salt, and pepper. Transfer to prepared baking sheet.
Step 2: Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
Step 3:
In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until butter is melted and slightly reduced, about 2 minutes. Heat broiler on low. Transfer baked wings to a bowl and toss with buffalo sauce until completely coated. Return wings to rack and broil—watching carefully!—until sauce caramelizes, 3 minutes. Serve with ranch dressing and vegetables.
Butter Chicken
Butter Chicken
5 Tbsp unsalted butter
1/2 cup tomato paste
1/2 serrano chile, seeded, finely chopped
1 Tbsp grated or finely chopped peeled ginger
1 tsp garam masala
1 tsp ground cumin
1 tsp Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
1 cup heavy cream
1 Tbsp dried fenugreek leaves or kasoori methi (optional)
1/2 tsp (or more) kosher salt
1/4 cup finely chopped fresh cilantro
Ingredients:
Instructions
1/3 cup plain whole-milk yogurt
2 cloves garlic, grated or finely chopped (about 2 tsp.)
1 Tbsp fresh lemon juice
1 Tbsp garam masala
1 Tbsp grated or finely chopped peeled ginger
2 tsp kosher salt
1 tsp Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
2 lb boneless, skinless chicken thighs, cut into 1 1/2" pieces
STEPS:
Chicken
Step 1: In a large bowl, whisk yogurt, garlic, lemon juice, garam masala, ginger, salt, and Kashmiri chili powder. Add chicken and toss to coat. Cover and refrigerate 1 hour.
Step 2: Heat broiler and line a large baking sheet with foil. Spread chicken on prepared sheet in a single layer. Broil, watching closely, until charred and cooked through, about 15 minutes. Let cool slightly.
Makhani Sauce & Assembly
Step 1: In a large, high-sided skillet over medium heat, melt butter. Add tomato paste and cook, stirring constantly, until darkened, about 5 minutes. Add chile and ginger and continue to cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more.
Step 2: Add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds. Stir in cream, fenugreek (if using), 1/2 teaspoon salt, chicken, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce has slightly thickened and fat has separated, 10 to 15 minutes.
Step 3: Taste and season with salt, if needed. Top with cilantro. Serve over rice.
Brown Sugar BBQ Chicken
Brown Sugar BBQ Chicken
Yields: 6 serving(s)
Prep Time:15 mins
Total Time: 4 hrs 15 mins
Cal/Serv: 549
Ingredients:
Instructions:
2 lb boneless skinless chicken breasts
1 cup barbecue sauce, plus more for serving
1/2 cup packed light or brown sugar
1/4 cup bourbon
1/4 cup Italian dressing
2 tsp garlic powder
1 tsp paprika
Kosher salt
Freshly ground black pepper
6 potato buns
Coleslaw, for serving
STEPS:
Step 1: In a slow-cooker, combine chicken breasts, barbecue sauce, brown sugar, bourbon, Italian dressing, garlic powder and paprika. Season with salt and pepper.
Step 2: Toss until well coated, then cover and cook on high for 4 hours or on low for 6 hours.
Step 3:
Shred chicken and serve on buns with a drizzle of barbecue sauce and a spoonful of coleslaw.
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