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Cooking with Paula Deen

Cooking with Paula Deen Chicken Favorites 2017

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Cooking with Paula Deen magazine gives readers more of what they love from the queen of southern cooking, Paula Deen. Each issue offers flavorful recipes for sharing with family and friends, along with access to Paula's life and her family traditions. Truly a food lifestyle magazine, Cooking with Paula Deen showcases down-home recipes and cooking tips, entertaining inspiration, travel suggestions, home decorating ideas, and much more.

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Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
SUBSCRIBE
$19.99
7 Issues

in this issue

2 min.
everybody’s favorite, young and old!

I’m so excited to share this collection of recipes for what we could agree to be most everyone’s favorite protein: chicken. In fact, Americans eat more chicken than any other type of meat. I don’t think that’s a surprise to anyone, though, especially in the South—hello, fried chicken! I love chicken cooked any and all ways, and boy, does this issue show you how to do that. First up, I’ve got a big batch of casseroles for you. Even though chicken is the main ingredient, these recipes are really diverse in their tastes and textures, from cheesy fillings and hearty grains to fresh veggies and crunchy toppings. You’ll be getting out your deepest baking dishes before you know it! Y’all know that I love to entertain. Whether it’s a casual supper with…

11 min.
casseroles

Chicken Chesapeake Makes 12 servings 8 ounces lump crabmeat, picked free of shells 4 tablespoons butter, divided 6 boneless skinless chicken breasts, halved crosswise 1½ teaspoons salt, divided 1½ teaspoons ground black pepper, divided 1 (8-ounce) package sliced fresh baby portobello mushrooms ½ cup minced green onion 1 cup dry white wine 1 cup chicken broth 1 cup heavy whipping cream 1 (8-ounce) package cream cheese, softened 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. 2. Sprinkle crabmeat in bottom of prepared pan. 3. In a large skillet, melt 2 tablespoons butter over medium-high heat. Sprinkle chicken with 1 teaspoon each salt and pepper. Add chicken in batches, and cook for 4 to 5 minutes per side or until golden brown. Arrange chicken over crab in pan. 4. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Add mushrooms…

10 min.
company’s coming

Barbecue Chicken Under a Brick Makes 4 to 6 servings 1 (4- to 5-pound) whole chicken, giblets discarded 3 tablespoons red wine vinegar 1 tablespoon chopped fresh sage 1 tablespoon olive oil 1 teaspoon minced garlic ½ teaspoon salt ¼ teaspoon ground black pepper 1 cup chicken broth ¼ cup tomato paste 1 tablespoon honey ½ teaspoon crushed red pepper Garnish: chopped fresh parsley 1. Using kitchen shears, cut chicken along both sides of backbone; discard backbone. Open chicken like a book, and press down until flattened. 2. In a 13x9-inch baking dish, stir together vinegar and next 5 ingredients. Add chicken, turning to coat. Cover and refrigerate for at least 2 hours or for up to 12 hours. 3. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). 4. Place chicken on grill rack, and top with an…

7 min.
slow cook & no cook

Hawaiian Chicken Thighs Makes 4 to 6 servings 2 tablespoons butter 4 pounds bone-in skinless chicken thighs 1 (8-ounce) can pineapple tidbits in juice, drained 3 cloves garlic, minced 2 tablespoons soy sauce 1 tablespoon minced fresh ginger 1 tablespoon orange marmalade 2 teaspoons hot sauce 1 teaspoon ground black pepper ½ teaspoon salt Hot cooked rice Garnish: chopped fresh cilantro, chopped macadamia nuts 1. In a large skillet, melt butter over medium-high heat. Add chicken; cook for 4 to 5 minutes per side or until browned. Transfer to a 6-quart slow cooker. In a small bowl, stir together pineapple and next 7 ingredients; pour over chicken. 2. Cover and cook on low for 4 hours or until chicken is tender. Serve over rice, and garnish with cilantro and nuts, if desired. tip For easy orange chicken, swap the pineapple tidbits for mandarin orange segments. Creamy Chicken and…

9 min.
soups & sandwiches

Chicken and White Bean Chili Makes 4 to 6 servings 2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced ¼ cup all-purpose flour 1 (32-ounce) carton chicken broth 2 (15.5-ounce) cans great Northern beans, rinsed and drained 1 (10-ounce) can diced tomatoes with green chiles 3 cups shredded cooked chicken 1 tablespoon chili powder 1 tablespoon ground cumin 1. In a large stockpot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, for 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Stir in broth, beans, and tomatoes, and cook for 2 minutes. Stir in chicken, chili powder, and cumin, and cook for 15 minutes. tip Boxed broth is a good convenience product, but homemade is so much better. See page 17, or visit the Web Extras section of cookingwithpauladeen.comfor instructions to make chicken…

7 min.
best of the rest

Honey-Glazed Chicken Quarters Makes 4 servings 1 tablespoon toasted sesame oil 4 chicken leg quarters 1 (8-ounce) container fresh baby portobello mushrooms, halved 2 large carrots, sliced 1 cup chicken broth ¼ cup soy sauce 3 cloves garlic, minced 3 tablespoons fresh lemon juice 1 tablespoon honey 1 teaspoon Dijon mustard 2 heads baby bok choy, halved lengthwise Hot cooked rice Garnish: sesame seeds, sliced green onion 1. In a large, deep skillet or Dutch oven, heat oil over medium-high heat. Add chicken, and cook for 6 minutes per side or until browned; transfer to a plate. Add mushrooms and carrots to pan; cook, stirring occasionally, for 3 to 5 minutes or until browned. Return chicken to pan. 2. Stir in chicken broth and next 5 ingredients; bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until a meat thermometer inserted in…