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Recipes

Lemon Garlic Chicken Piccata

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INGREDIENTS

  • 2 pounds Diemand Farm boneless chicken breasts, skin removed sliced in half lengthwise
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2 tbsp olive oil
  • 3 tbsp minced garlic
  • 1 cup milk, I used 2%
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, grated
  • 2 tbsp lemon juice
  • 2 tbsp capers
  • salt and pepper to taste
  • 2 tbsp chopped basil
  • additional grated parmesan and capers to garnish

INSTRUCTIONS

  1. Cut each breast in half lengthwise into cutlets. Measure the flour, salt and pepper into a plastic bag. Add the chicken breasts and shake until completely coated with the flour.
  2. In a large skillet heat the olive oil over medium-high heat, then add the chicken breasts. Fry the breasts on each side about 4 minutes, until golden brown and no longer pink inside. Remove from the pan onto a plate.
  3. Over medium heat, add the garlic to the remaining olive oil in the skillet and cook about 1 minute until the garlic is just starting to turn golden. Add the milk, cream and parmesan cheese to the skillet and bring to a boil. Turn down the heat and simmer the cream mixture for about 5 minutes until it starts to thicken.
  4. Add the capers and lemon juice to the skillet. Start with 2 TBSP of lemon juice and add additional tablespoons one at a time if you like the sauce more tart. Stir to combine. Continue to simmer until the desired thickness, about 3 minutes.
  5. Add the chicken back to the skillet to warm thru. Sprinkle the basil over the top and serve.

Teriyaki Baked Chicken Legs

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Ingredients

Teriyaki sauce:

  • 1/2 cup apple cider vinegar
  • 1/2 cup soy sauce
  • 3/4 cup brown sugar
  • 3 tsp minced garlic
  • 1/2 tsp crushed red peppers optional
  • salt for taste 
  • pepper for taste

For the crispy chicken legs: 

  • 2 tbsp oil
  • 8 Diemand Farm chicken legs
  • 1 tsp garlic powder
  • salt for taste
  • pepper for taste 
  • 2 tbsp vegetable oil 
  • 1 tsp sesame seeds optional
  • 1 green onion sliced thinly. green parts only optional
  • 1-inch ginger sliced thin

Slurry

  • 1 cup water
  • 3 tbs cornstarch

Instructions

Teriyaki sauce

  1. Add all of the sauce ingredients (except cornstarch and water) to a small sauce pan over medium high heat. Add cornstarch and water to a small bowl and mix until the clumps are gone. Once the sauce mixture starts to boil add the cornstarch mixture. Cook until the sauce has thickened stirring often. 

Crispy chicken legs

  1. Preheat oven to 425 degrees Fahrenheit. Pat the chicken dry with a paper towel. Season the chicken legs with salt, pepper, and garlic powder. Add the chicken to a bowl with the oil. Coat with oil.  
  2. Line a baking sheet/jelly roll pan with foil then place a wire rack/cooling rack on top. Place the chicken on to the wire rack/cooling rack with the jelly roll pan on the bottom and place into the oven. 
  3. Bake each sides for 20-25 (basting every 10 minutes) or until cooked through. Serve with broccoli and rice. 
  4. Alternatively, If you want, you can add the sauce to a cast iron skillet or any large pan you have, over medium heat until the sauce comes to a boil then simmer.
  5. Add the chicken legs to cast iron skillet and toss until nicely coated with the teriyaki sauce. Garnish with sesame seeds and green onions.

Chicken Tetrazzini

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Ingredients:

  • 1 (16-oz) package linguine pasta
  • 1 whole roasted Diemand Farm chicken, deboned and meat cut up
  • 1 (10.75-oz) can cream of chicken soup
  • 1 (10.75-oz) can cream of mushroom soup
  • 1 (16-oz) container sour cream
  • ⅓ cup butter melted
  • ½ cup Diemand Farm chicken broth
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp garlic powder
  • ¼ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 tsp dried parsley

Instructions:

  1. Preheat oven to 300ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
  2. Cook pasta according to package directions. Drain.
  3. In a large bowl, combine chopped chicken, soups, sour cream, butter, broth, salt, pepper, garlic powder. Stir in cooked pasta.
  4. Pour mixture into prepared baking dish. Top with cheeses and parsley. Cover with aluminum foil.
  5. Bake covered for 45 minutes. Remove foil and bake an additional 10 to 15 minutes, until bubbly and cheese is melted.

Indian Butter Chicken Recipe

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We have made this recipe with our boneless chicken breasts and our chicken parts. Both are delicious. Recipe originally from https://thekitchenpaper.com/indian-butter-chicken/

  • 6 tbs of butter, divided
  • 2 lbs. of boneless skinless chicken breast or thighs, cut into 1 inch chunks (we have used a variety chicken parts also)
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbs garam masala
  • 1 tbs fresh grated ginger
  • 1tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper
  • 1 ½ cups tomato sauce
  • 2 cups cream
  • Salt & pepper
  • Lime and cilantro for garnish
  • Naan and rice for serving
  1. Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches and set aside when you’re done.
  2. Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine and cook for about 45 seconds before adding the tomato sauce.
  3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil.
  4. Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste.
  5. Serve garnished with lime and cilantro, alongside rice and naan.

Honey Ginger Chicken Recipe

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We are dressing our first batch of chickens for the year as we speak. Here is a recipe favorite of our catering customers. Recipe is for a crowd but feel free to cut it down for a family meal.

Honey Ginger Chicken

  • 4 – Diemand Farm Chickens, cut in parts (if breasts are really large cut in half)
  • 1 cup grated fresh ginger
  • 1/2 cup chopped garlic
  • 2 cups honey
  • 1 1/4 cups Myron’s Soy Sauce
  1. Combine all ingredients except the chicken in a pan and heat till honey is melted.
  2. Marinate  chicken pieces in marinade overnight or for at least a few hours.
  3. Arrange chicken pieces and marinade in a roasting pan with larger pieces in the center and do not crowd. Cover with foil and bake in a 400* oven approximately 20 mins.  Then remove foil to allow to brown and cook an additional 10 mins (internal temp of 165*)
  4. Pour off marinade into a sauce pan. Cover chicken to keep warm.
  5. Heat and reduce marinade by half, strain and pour over chicken.
  6. ENJOY!

 

Finnish Pancake Recipe

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8 Large Eggs
1 Quart Milk
3-4 TBS Sugar
1 TSP Salt
1 Cup Flour
1/4 LB Butter

Spray 12″ X 16″ pan with cooking spray.
Melt 1/4 LB butter in pan.
In bowl mix thoroughly with beater, milk and eggs.
Add sugar, salt and flour.
Pour batter over melted butter.
Bake in 350* oven for 20 -23 minutes.
Serve with maple syrup, jelly or butter
Cut recipe in half for 9″ X 13″ pan.
Cut recipe in thirds for 8″ X 8″ pan.