Gundry - Easy Chicken Recipes: 103 Soups, Salads, Casseroles, and More

The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the authors copyright, please notify the publisher at: http://us.macmillanusa.com/piracy. To the thirteen who took me glamping.There is no group more generous, more loving, and more fun that I know. Thank you for embracing the wilderness and enduring the bugs, lack of light, and furry friends at night.

When I think of chickens, I think of you all.

Chicken is one of those proteins that makes its way into your meals quite often, but somehow still gets slightly neglected. When I was growing up, there was always my favorite . It took me a while to appreciate this particular poultry. I never considered chicken to be an indulgence, a fancy food, and I always thought of it as bland. That is, until recently. I went glamping with thirteen women in Prince Edward County, Canada.

We spent four days camping, but the glamour of the location, tents, scenery, food, and wine made our trip worthy of the name glamping. We dined on a big long table in the middle of a vineyard with chefs surrounding us, wine poured before our glasses reached empty, and chickens were not only celebrated on our plates but wandering around by our feet and held on our laps. If there was ever a farm-to-table moment, this was it. Our appreciation for the taste, the bounty that we were so fortunate to have, was omnipresent. When I arrived home after this beautiful trip, I began to think of chicken as more of a recipe foundation to be celebrated. Chickens were, in fact, not bland, but a canvas ready for vibrancy.

A surface that when tossed with in the slow cooker. Chicken has always been, though formerly perhaps a bit unconsciously, one of my favorites. Putting together this collection of recipes, I couldnt stop at 100. It felt so rigid, and so I made it to 103. Why 103? When you come to our house, we want you to know you can always bring a friend, or two, or three. There is always room for three more.

I invite you to dive into the chapters, the recipes, and recall the many times youve used chicken to make a meal, or a memory. Addie Gundry

Nothing says game day, backyard barbecue, or family time like a memorable chicken appetizer. From wings to rolls, salads to potstickers, this chapter has all the recipes you need to feed your friends and family. Yield: Serves 6 | Prep Time: 10 minutes | Cook Time: 20 minutes While this dish works well as a main course, you can also enjoy it as a group where you gather together a few friends, grab some pull-apart buttermilk biscuits to dip in the bourbon sauce, and slice up into small sandwiches. Enjoy this dinner on a cool fall night or as a brunch dish to share in the morning. INGREDIENTS 2 tablespoons olive oil 4 boneless, skinless chicken breasts 1 (16-ounce) container cremini mushrooms, sliced 1 cup bourbon 1 cup maple syrup 1 cup heavy cream 3 sprigs fresh thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 (16.3-ounce) can refrigerated original biscuits DIRECTIONS 1.

In a large saucepan, heat the olive oil over medium heat. Add the chicken. Sear on one side for 5 minutes. Flip over and add the mushrooms, bourbon, and maple syrup. Bring to a simmer and cook for 10 minutes. 2.

Add the cream, thyme, salt, and pepper. Cook for another 5 minutes. 3. Bake the biscuits according to package instructions. 4. Yield: Serves 6 | Prep Time: 5 minutes | Cook Time: 4 hours During football season, Im always hearing random bursts of shouting in the other room as the home team fumbles yet another play. Yield: Serves 6 | Prep Time: 5 minutes | Cook Time: 4 hours During football season, Im always hearing random bursts of shouting in the other room as the home team fumbles yet another play.

Even when the game disappoints, I like to make sure the food doesnt, and this crowd-pleasing dip wins the living room over every time. INGREDIENTS 3 boneless, skinless chicken breasts, cooked and shredded (about 3 cups) 2 cups shredded mozzarella cheese 1 cup bottled hot sauce 1 cup sour cream 1 (8-ounce) package cream cheese, softened 5 ounces crumbled blue cheese 2 tablespoons dry ranch salad dressing mix Parsley, for garnish (optional) Corn chips and celery sticks for dipping, reserving celery leaves, for garnish (optional) DIRECTIONS 1. Spray the insert of a 6-quart slow cooker with cooking spray. 2. In the slow cooker, combine the shredded chicken breast, mozzarella cheese, hot sauce, sour cream, cream cheese, blue cheese, and dry ranch salad dressing mix and stir until well mixed. 3. 3.

Garnish with parsley and celery leaves, if desired. Serve warm, with corn chips and celery sticks for dipping. NOTES To cook the chicken, place the breasts on a baking sheet and bake at 350F for 30 minutes. Yield: 12 egg rolls | Prep Time: 3035 minutes | Cook Time: 1218 minutes Girls night in calls for a glass of white wine and egg rolls over gossip and chatting about the latest TV shows. Prepping these together is a fun group activity to help you bond or break the ice. INGREDIENTS cup soy sauce cup packed light brown sugar 1 tablespoon grated fresh ginger 3 garlic cloves, minced 6 cups shredded Chinese (napa) cabbage 1 large carrot, grated 3 green onions, chopped 1 boneless, skinless chicken breast, cooked and diced (about 1 cup) 12 egg roll wrappers 1 large egg, lightly beaten Oil (canola, vegetable, or peanut), for frying Sweet-and-sour and/or spicy mustard sauces, for dipping DIRECTIONS 1. INGREDIENTS cup soy sauce cup packed light brown sugar 1 tablespoon grated fresh ginger 3 garlic cloves, minced 6 cups shredded Chinese (napa) cabbage 1 large carrot, grated 3 green onions, chopped 1 boneless, skinless chicken breast, cooked and diced (about 1 cup) 12 egg roll wrappers 1 large egg, lightly beaten Oil (canola, vegetable, or peanut), for frying Sweet-and-sour and/or spicy mustard sauces, for dipping