One-Two Chicken
- Cuisine: American
- Course: Main Course
- Features: Healthy, Kid-Friendly
Summary:
The basic mixture for this recipe is used to make both the kids' nuggets, which are served plain, and the adults' chicken burgers, which are accompanied by a mushroom-sour cream sauce and are akin to the Russian dish bitok, which is usually made with ground beef. There will be enough sauce left over for an adventurous young eater to try it.
Serve both the nuggets and the burgers with buttered egg noodles. For the kids, offer raw carrot sticks with a homemade dipping sauce of honey and mild yellow mustard on the side. For the adults, steam some sliced carrots, and top the noodles with extra sauce.
Makes 15 to 16 nuggets plus 4 burgers
Ingredients:
For the ground chicken mixture- 1 teaspoon unsalted butter
- 5 tablespoons mild olive or vegetable oil
- 1/2 cup finely diced onion
- 2 pounds ( ) boneless, skinless chicken breasts, cut into large chunks
- 1/2 cup whole or low-fat milk
- 1 to 1 1/2 cup ( ) plain dried bread crumbs
- Salt
- Freshly ground black pepper
- Freshly grated nutmeg (optional)
- 1 tablespoon unsalted butter
- 1 teaspoon mild olive or vegetable oil
- 1 cup finely diced onion
- 12 ounces (5 to 6 cups) sliced white mushrooms
- 1/3 cup dry white wine or vermouth
- 3/4 cup low-sodium chicken broth
- Salt
- Freshly ground black pepper
- 1/3 cup sour cream (do not use low-fat)
- 2 tablespoons chopped flat-leaf parsley, for garnish (optional)
Directions:
For the chicken nuggets and burgers: In a small skillet over medium-high heat, heat the butter and 1 tablespoon of the oil. Add the diced onions, reduce the heat to medium and cook for 6 to 7 minutes, stirring every minute or so, until the onions are soft and just beginning to turn golden brown. Transfer to a plate and set aside to cool.
In the bowl of a food processor, add the chicken pieces. Pulse the chicken just a few times until it is the consistency of coarsely ground hamburger, being careful not to overprocess. Transfer the ground chicken to a large bowl. Add the milk, 1/2 cup of the bread crumbs, and the salt, pepper and nutmeg, if desired, to taste. Using your hands or a wooden spoon, mix until well combined. Divide the mixture in half; cover and refrigerate one half while you prepare the other half.
Use this half of the chicken mixture to make the nuggets: Place the remaining bread crumbs into a wide, shallow bowl. Using your hands, roll the chicken mixture into balls the size of golf balls. Roll the balls in the bread crumbs to coat and then flatten them to form circle-shaped nuggets about 1/2-inch thick. Place them on a platter, cover tightly with plastic wrap and refrigerate until ready to cook.
Use the chilled second half of the chicken mixture to make the burgers: Add the cooled onions to the bowl with the remaining chicken mixture, combine, and divide the mixture into four portions. Shape each portion into a ball, then coat with bread crumbs in the same manner as described above. Pat to form burgers that are about 3/4-inch thick. Place the bread crumb-coated burgers on a plate. Discard any remaining bread crumbs.
To cook the chicken, start with the nuggets: In a large skillet over medium-high heat, heat enough oil to generously coat the bottom of the pan. Working in batches, add enough nuggets to fill the pan without crowding and reduce the heat to medium. Cook 8 to 10 minutes, turning over the nuggets once, until they have browned nicely and are cooked through. (The nuggets will feel firm to the touch; if you are unsure, cut into one nugget to check for doneness.) Add more oil, if necessary, to cook the remaining nuggets. Transfer to a paper-towel-lined platter. Cook the burgers in the same manner, allowing 12 to 15 minutes.
While the burgers are cooking, prepare the sauce: In a large skillet over medium-high heat, heat the tablespoon of butter and the teaspoon of oil. Add the diced onion and cook for 3 minutes, or just until the onion softens; then add the sliced mushrooms and salt and pepper to taste. Increase the heat to high, if necessary, so that the mushrooms cook quickly, softening and releasing their moisture, stirring every minute or so. Cook for 5 to 7 minutes, or until the onion starts to brown; add the white wine or vermouth, increase the heat to high and cook 2 to 3 minutes, until the liquid evaporates. Add the chicken broth and cook for 2 to 3 minutes, or until that liquid has reduced by half. Remove the pan from the heat. Wait 1 minute, then add the sour cream and mix well. Taste and adjust seasoning as necessary. To serve, pass the nuggets with condiments on the side. Divide burgers among individual plates and spoon some of the mushroom-sour cream sauce over each one. Garnish with chopped parsley, if desired.
Recipe Source:
Adapted from former Food recipe editor Stephanie Witt Sedgwick.
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