recipes 137, 138, 139, 140, and 141: a SUPER VENN of chicken and fruit concoctions

I didn't realize how many of my chicken recipes involved some variation of fruit until I started organizing and categorizing all of my recipes like an OCD Venn-loving freak. And then I was like: "Whoa," [pause, think, rest, regroup] "a lot of my chicken recipes include fruit." A Venn would be too difficult to figure out for all of these chicken-and-fruit recipes, so please have mercy on me because it is a holiday long weekend, and allow me to do this Venn-ish post sans Venn. I don't think I could find a 5-circle Venn template if I wanted to. Oh waaaaaait, I was wrong. Here you go: 

Courtesy of: http://xsplat.wordpress.com/2012/01/30/of-kindergarten-math-and-defining-domains-of-attraction-alpha-and-admirable/

Please don't make me fit the chicken-and-fruit recipes into that daunting thing. If I spent an entire day figuring it out, I probably could actually do it, but alas, I have better things to do. 

The first recipe is called "cherry chicken" and it is one of my favorite childhood recipes. The second recipe, chicken with pineapple stuffing also comes from one of my mom's friends and reminds me of my childhood. The third recipe, lemon chicken, is one of Tristan's mom's recipes. The fourth one, chicken with artichokes and peaches, comes from my Auntie Kippie. And the fifth one, roasted chicken with grapes and olives, is a new recipe and comes only slightly modified from the Smitten Kitchen cookbook via this website: http://www.seriouseats.com/recipes/2012/11/smitten-kitchens-harvest-roast-chicken-with-grapes-olives-shallots.html. I feel like I've also already posted a few other chicken and fruit recipes. Arguably, chicken piccata also includes fruit (lemons): http://cookingmywaytothe365.blogspot.com/2012/02/recipes-1-and-2-chicken-piccata-and.html. And grilled chicken with watermelon-mango-jalapeno salsa also includes fruit: http://cookingmywaytothe365.blogspot.com/2012/03/recipes-14-15-and-16-march-madness.html. Greek chicken includes raisins: http://cookingmywaytothe365.blogspot.com/2012/10/recipes-89-and-90-greek-chicken-and.html, and BOTH of these chicken salads include fruit: http://cookingmywaytothe365.blogspot.com/2012/10/recipes-89-and-90-greek-chicken-and.html. That is 10 whole repeat-worthy recipes that include the lovely marriage of chicken and fruit. Don't make me look for a 10 circle Venn, because I will, and I will find one. A Ten-Venn is apparently called a Super Venn. Here you go- located: 

Courtesy of: http://ohiorc.org/for/math/stella/library/problem.aspx?id=202

CHERRY CHICKEN

Ingredients:

-1 lb chicken cutlets

-flour

-olive oil

-uncooked rice, approx 4 servings (see package for serving amount)

-one can of dark, sweet bing cherries

-1/4 c sherry

-1/2 stick of butter, softened

-salt and pepper, to taste

Instructions:

1) preheat the oven to 325 degrees

2) flour the chicken cutlets and fry in oil to brown

3) put the uncooked rice and butter in a casserole dish and mix together a little bit

4) add the chicken to the top

5) pour the cherries and juice on top

6) add the salt, pepper, sherry

7) bake uncovered for about an hour

CHICKEN WITH PINEAPPLE STUFFING

Ingredients:

-canned pineapple rings

-stuffing (Stove Top works just fine!), cooked according to package instructions

-1 lb chicken cutlets, cut in half

-1 can of cream of chicken soup

-1/4 c white wine

Instructions:

1) preheat oven to 350 degrees

2) grease a casserole dish

3) place pineapple rings in cooking dish, top with a scoop of stuffing on top of each pineapple ring, top with half of a chicken breast cutlet

4) bake uncovered for 20 minutes

5) mix the cream of chicken soup with the white wine and scoop on top of each chicken piece

6) cook for about 45 more minutes (or sooner if the chicken is cooked)

LEMON CHICKEN

Ingredients:

-1 lb chicken breast cutlets

-1 lemon

-a little bit of flour for dredging (less than 1/4 c)

-3/4 t salt

-1/4 paprika

-2 T olive oil

-1 T brown sugar

-8 oz chicken stock

Instructions:

1) wash and pat dry the chicken

2) grate the lemon peel, squeeze the lemon juice over the chicken, and sprinkle with grated lemon peel

3) dredge the chicken in flour seasoned with salt and paprika

4) preheat the oven to 375 degrees

5) brown the chicken in oil for 3-4 minutes per side

6) arrange the chicken in a baking dish and sprinkle with the brown sugar, lemon peel, and squeezed lemon

7) pour the chicken stock on top, arrange the lemon slices and bake for 40-45 minutes

CHICKEN WITH ARTICHOKES AND PEACHES

Ingredients:

-1 lb chicken cutlets

-1 can artichokes

-1 can peaches in heavy syrup

-8 oz mushrooms

-1 can chicken broth

-1/2 c white wine or sherry

-1 egg, beaten

-breadcrumbs

-butter, enough to saute the chicken and other ingredients

Instructions:

1) dip the raw chicken in the egg and then the breadcrumbs; saute in butter until cooked all the way through and then remove from pan and set aside

2) saute the onion, garlic, and mushrooms in enough butter to cook them

3) add the artichoke hearts

4) add the chicken and pour in the peaches and syrup; heat until heated through

5) remove everything except the sauce from the pan and place on a platter

6) add the chicken broth and the wine to the pan, simmer until thickened, and pour over the chicken

ROASTED CHICKEN WITH GRAPES AND OLIVES

Ingredients:

-3 lbs of chicken parts with skin and bones (I used all drumsticks but I would mix it up next time)

-salt and pepper to taste

-1 T olive oil

-1 c grapes (or more; the more grapes the better in my humble opinion)

-1 c kalamata olives (pits removed)

-2 shallots, thinly sliced

-1/2 c dry white wine

-1/2 c chicken broth

-some fresh rosemary sprigs

 

Instructions:

1) preheat the oven to 450 degrees
2) wash the chicken, pat it dry, and season with salt and pepper
3) heat the oil in a cast iron skillet until it shimmers
4) brown the chicken, skin side down, turning once for about 5 minutes for the first side and a couple more minutes for the second side
5) surround the chicken with the grapes, olives, and shallots and roast in the oven for about 20 minutes
6) remove from the oven and transfer chicken/grapes/olives to a platter, add the wine and broth to the skillet and bring the sauce to a boil
7) scrape up the brown bits from the bottom of the skillet and stir the sauce while it is on the heat for about 2-3 minutes
8) pour the sauce over the chicken and garnish with the rosemary