New England Chicken Recipes

NEW ENGLAND MAPLE CHICKEN SALAD

Steps:

• Add the cooked cubed chicken, celery, onion, dried cranberries, parsley, and walnuts in a large mixing bowl; stir to combine.
• In a smaller bowl, whisk together the dressing ingredients.
• Pour the dressing mixture over the chicken salad; toss to thoroughly coat.
• Cover and refrigerated a few hours before serving (may refrigerate up to 24 hours before serving).
• Line individual plates with red lettuce leaves; spoon chicken salad onto lettuce leaves and serve.

NEW ENGLAND CHICKEN

Steps:

• In large skillet heat oil over medium high heat. Dip pieces of chicken breast into seasoned raw egg, dredge well in seasoned flour, then brown chicken, but don't cook all the way. Remove to plate.
• In drippings, saute fruit 3 minutes; with slotted spoon remove to bowl. In drippings, melt butter, saute celery and onion 5 minutes. Return chicken to pan; add broth and reduced apple cider. Bring to boiling; simmer, covered 20 minutes. Add fruit and any juices; heat thoroughly.
• You may toss toasted hazelnuts over the top for serving. I've added scallions chopped finely, as this is not a colorful dish,.
• **For reduced apple cider - Take 2 cups of fresh squeezed or store bought apple cider (not just juice) and boil until it reduces down to about half. Measure 2/3 cup for this recipe. Concentrated flavor!

NEW ENGLAND CHICKEN POT PIE

Steps:

• Boil chicken for 20-25 minutes until cooked through. Let cool. cut into chunks and set aside.
• Preheat oven to 400°F.
• Pour broth into a large stock pot and bring to simmer. Add spices (tarragon, pepper, salt).
• Add onions and celery and simmer for 5 minutes.
• Add potatoes and carrots. Simmer 10 minutes.
• Drain veggies and save broth. Put broth into separate pot and bring to simmer.
• Add butter and flour, whisking until it starts to thicken. Add cream and bring to boil.
• Place chicken chunks and peas on the bottom of a 2 1/2 quart casserole dish. Cover with the rest of the veggie mixture. Pour thickened broth/cream over the top.
• Top with premade pie crust. Poke holes to avoid spillage.
• Bake at 400°F for 30-40 minutes.

NEW ENGLAND CHICKEN CORN CHOWDER

Steps:

• Cook and stir bacon in large saucepan over medium-high heat for 3 minutes or until bacon is light brown.
• Add onion and celery; cook 3 minutes longer. Stir in stock; bring to boil over hight heat.
• Add potatoes, corn, salt and pepper; cook 5 to 10 minutes until potatoes are tender.
• Stir in chicken and cream. Reduce heat to low. Cover and simmer 3 minutes.
• *Cook time does not include the time to cook the chicken.