Best Life Series: Chef Mark Pollard’s chicken recipes

Chef Mark Pollard with Ferguson joins us for recipes featuring 3 chicken recipes.

Chicken Pesto:

Mark’s Pesto Chicken Salad

Serves 8

2 pounds boneless skinless chicken breasts

1 1/2 tablespoons lemon pepper

1 tablespoon granulated garlic or garlic powder

1/2 cup basil pesto (recipe follows)

1/2 cup Duke’s Mayonnaise

1-2 tablespoons red onion, diced

  1. Place the chicken in a stock pot and cover with water. Add the lemon pepper and garlic, place over high heat and bring to a boil.  Cook, skimming foam off the top (depouillage), until chicken is cooked through, about 10-12 minutes.  Remove from the heat set aside.
  2. In a large mixing bowl add the pesto, mayonnaise and red onion and whisk until well combined. Remove the chicken from stock pot and shred to desired consistency.  Add to the pesto mixture and toss well to coat.  Season to taste with salt and pepper.

Basil Pesto:

4 cups fresh basil washed and spun dry

2 cloves garlic

1/3 cup pine nuts, toasted until golden brown

3/4 cup parmesan cheese, grated

1/2 teaspoon freshly ground black pepper

1/2 cup olive oil

  1. In the container of a food processor with a chopping blade add the basil, garlic pine nuts, cheese, and pepper. Pulse to chop and combine.
  2. With processor running, drizzle in the olive oil until it reaches the desired consistency. Season to taste with kosher salt and freshly ground black pepper.

 

 

Chicken Jambalaya

 

This spin on a Louisiana Creole dish incorporates Spanish and French influence to create a one-pan, all-encompassing slightly spicy dish.

 

Entree

Serves: 6-8

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

 

4 tablespoons unsalted butter
5 links Andouille sausage
2 medium onions, peeled and diced
4 celery ribs, diced
1 green bell pepper: ribs and seeds removed; diced
4 large garlic cloves, pressed or peeled and grated
1-2 teaspoons blackening or Lowcountry seasoning
1 (14-ounce) can diced tomatoes

2 1/2 cups long-grain rice, such as Carolina Aromatic

3 cups chicken stock

2 cups cooked and shredded chicken

4-5 green onions, thinly sliced

Hot sauce, to taste

 

  1. Heat a deep sauté pan over medium heat. When hot, add the butter.  When the butter has melted sear the Andouille links.  Remove and let drain, slice in half lengthwise, and then slice into small slices:   The sausage may not be cooked all the way through. Set aside.
  2. Add the onions to the sausage drippings and cook until translucent, about 3-4 minutes.
  3. Add the celery, peppers, garlic, and seasoning. Cook until fragrant, about 1 minute.
  4. Add the tomatoes, rice, stock, and sliced sausage to the pot. Increase heat to high heat and bring the mixture to a simmer.  Stir in chicken, cover, reduce heat to low, and cook for 12 minutes.
  5. Remove the pan from the heat and set aside undisturbed for about 5 minutes.
  6. Remove the lid, add the green onions, and fluff with a fork. Season to taste with kosher salt and hot sauce.

Chicken Mushroom Stroganoff over Egg Noodles

 

This creamy Russian-inspired dish incorporates the use and convenience of precooked chicken, earthy mushrooms, and fresh pasta to create a hearty dinner.

 

Entree

Serves: 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

 

Chicken and Mushroom Stroganoff over Fresh Egg Noodles

4 tablespoons unsalted butter

8 ounces white mushrooms, cleaned and thinly sliced

1 yellow onion, peeled and diced

2 garlic cloves, pressed or peeled and grated

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon mustard powder

1 teaspoon fresh rosemary, finely minced

2 cups chicken stock

2/3 cup sour cream

2 cups cooked and shredded chicken

1 pound fresh egg noodles, cooked to al dente (recipe follows)

 

  1. Heat a large sauté pan over medium heat. When hot, add the butter and melt.
  2. Add the mushrooms and cook, stirring occasionally, until much of the moisture has cooked out and the mushrooms have begun to brown, about 8-10 minutes.
  3. Add the onion with a generous pinch of kosher salt, and cook until translucent, about 3-5 minutes. Add the garlic, oregano, thyme, mustard, and rosemary; cook until fragrant, about 1-2 minutes.
  4. Add the chicken stock and bring to a simmer. Cook for about 3-5 minutes to allow the flavors to combine and the stock to reduce slightly.
  5. Add the sour cream and stir to combine. Fold in the chicken, season to taste with kosher salt and freshly ground black pepper.  Serve over egg noodles.

 

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