Best 3 New England Chicken Recipes

New England chicken, a classic dish with origins stemming from the culinary traditions of the northeastern United States, captivates taste buds with its rich flavors and comforting aroma. This iconic dish, often prepared using succulent chicken pieces, is elevated with a symphony of herbs, spices, and fresh ingredients. Whether you prefer a skillet-seared, oven-roasted, or slow-cooked variation, New England chicken promises a culinary adventure that celebrates the bounty of the region. Join us as we explore the depths of this culinary gem, uncovering the secrets to creating a masterpiece that pays homage to the culinary heritage of New England.

Let's cook with our recipes!

NEW ENGLAND SOUP FACTORY'S SWEET POTATO CHICKEN BARLEY SOUP

New England Soup Factory's Sweet Potato Chicken Barley Soup image

Another unique but wonderfully filling soup from the New England Soup Factory - very thick and hearty! (Prep time does not include poaching chicken; this would be a great way to use leftovers!) Found online.

Provided by winkki

Categories Yam/Sweet Potato

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
1 large Spanish onion, peeled and diced
3 cloves garlic, minced
1/2 cup celery, diced
3 cups carrots, sliced
2 parsnips, grated
4 large sweet potatoes, peeled and diced
1 1/4 cups pearl barley
2 1/2-3 quarts chicken stock
3 cups chicken, poached and diced
1/4 cup freshly chopped dill
kosher salt
fresh ground black pepper

Steps:

Heat the olive oil in a large heavy stock pot.
Saute garlic, onions, celery and carrot for 8 minutes.
Add parsnips, barley, chicken and chicken stock.
Bring to a boil; simmer on medium-high heat for 30 minutes.
Add the sweet potatoes and cook an additional 30 minutes.
Add dill and season.

NEW ENGLAND CHICKEN CORN CHOWDER

New England Chicken Corn Chowder image

Make and share this New England Chicken Corn Chowder recipe from Food.com.

Provided by jkoch960

Categories Chowders

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 lb bacon, diced
1 cup onion, chopped
1/2 cup celery, chopped
4 cups chicken stock or 4 cups broth
2 cups potatoes, peeled and cubed
1 (10 ounce) package frozen corn
1 teaspoon salt
1/8 teaspoon fresh ground pepper
2 cups chicken, cooked and diced
1 cup heavy cream
oyster crackers (optional)

Steps:

Cook and stir bacon in large saucepan over medium-high heat for 3 minutes or until bacon is light brown.
Add onion and celery; cook 3 minutes longer. Stir in stock; bring to boil over hight heat.
Add potatoes, corn, salt and pepper; cook 5 to 10 minutes until potatoes are tender.
Stir in chicken and cream. Reduce heat to low. Cover and simmer 3 minutes.
*Cook time does not include the time to cook the chicken.

Nutrition Facts : Calories 560.6, Fat 38.3, SaturatedFat 18.9, Cholesterol 108, Sodium 1201.5, Carbohydrate 42.7, Fiber 4.1, Sugar 6.4, Protein 14.7

NEW ENGLAND CHICKEN

New England Chicken image

After looking all over the internet for Piper's recipe that was published In Bon Appetit in 1992 and not being able to find it, I managed to find this recipe which looks very similar, from the Latter Day Saints AOL message board. Posting here for safekeeping.

Provided by kjshay

Categories Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
2 lbs chicken breasts, cut into bite size pieces
1 beaten egg, with
1/2 teaspoon hot pepper sauce
seasoning salt (for dredging)
flour (for dredging)
2 ripe pears, pared, cored, cut into 1/2-inch wedges
1 granny smith apple, pared, cored, cut into 1/2-inch wedges
2 tablespoons butter
2 celery ribs, cut into 1-inch pieces
2 large onions, diced
2 cups chicken stock
2/3 cup apple cider, reduced
1 cup heavy cream
1/2 teaspoon vanilla extract
1/3 cup toasted chopped hazelnuts (optional)
2 chopped scallions (optional)

Steps:

In large skillet heat oil over medium high heat. Dip pieces of chicken breast into seasoned raw egg, dredge well in seasoned flour, then brown chicken, but don't cook all the way. Remove to plate.
In drippings, saute fruit 3 minutes; with slotted spoon remove to bowl. In drippings, melt butter, saute celery and onion 5 minutes. Return chicken to pan; add broth and reduced apple cider. Bring to boiling; simmer, covered 20 minutes. Add fruit and any juices; heat thoroughly.
You may toss toasted hazelnuts over the top for serving. I've added scallions chopped finely, as this is not a colorful dish,.
**For reduced apple cider - Take 2 cups of fresh squeezed or store bought apple cider (not just juice) and boil until it reduces down to about half. Measure 2/3 cup for this recipe. Concentrated flavor!

Tips:

Brining Chicken: Brining the chicken in a mixture of water, salt, and spices enhances its flavor and keeps it moist during cooking. Try brining the chicken for at least 4 hours or overnight for the best results.
Use a Variety of Spices: Don't be afraid to experiment with different spices and herbs to create unique flavor combinations. Some popular choices include paprika, garlic powder, onion powder, thyme, oregano, and rosemary.
Cook Chicken to the Correct Temperature: To ensure that the chicken is cooked safely and thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
Let Chicken Rest Before Serving: Allowing the chicken to rest for a few minutes before serving helps the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

New England chicken is a versatile and delicious dish that can be enjoyed in various ways. Whether you prefer a classic roast chicken, a savory chicken pot pie, or a hearty chicken chowder, there's a New England chicken recipe to suit every taste. With its rich history and comforting flavors, New England chicken is a culinary treasure that continues to be enjoyed by generations of families. So next time you're looking for a comforting and flavorful meal, give one of these New England chicken recipes a try – you won't be disappointed!