Winter Warm Up at Cub: Rotisserie Chicken Dinner Recipes

If you want to make dinner quick and easy and get your main course done in a flash then you need to stop Cub and pick up a rotisserie chicken. Coq Au Vin is a classic French stew. The chicken is braised slowly in red wine.

Recipe developer and chef Mary Jane Miller stopped by to show how quick and easy it is to make Coq Au Vin thanks to rotisserie chicken.

To Cut Up A Rotisserie Chicken

  1. Use gloves to protect your hands from the heat.  Remove the string holding the legs together.
  2. Pull the legs off the bird, using a knife to sever the skin if needed.  Use a chef’s knife to cut the legs apart from the thighs.
  3. Twist off the wings.
  4. With your knife close to the breast bone, slice off each half of the breast.  Cut each breast half in half, horizontally.
  5. Reserve remaining bones for stock.

Quick Coq Au Vin

2 slices bacon, chopped
2 Tbsp. olive oil
1 medium onion, chopped
2 carrots, peeled and sliced
1 stalk celery, sliced
2 Tbsp. flour
1/2 cup dry white wine (like Chardonnay)
1 cup low sodium chicken broth
1/2 tsp. Golden Fig Poivre de Cuisine OR 1/2 tsp. herbes de Provence and 1/4 tsp. pepper
1 tsp. dry tarragon leaves
1 cup frozen green peas
1 rotisserie chicken, cut into serving pieces
1/4 cup chopped parsley.

  1. In a large deep skillet, cook bacon over medium high heat until crisp.  Remove bacon and reserve.
  2. Add olive oil to bacon fat and cook onion, carrots, and celery.  Saute about 6 minutes or until tender.
  3. Sprinkle flour over the vegetables and stir until no dry flour remains.  Add white wine and chicken broth.  Cook, stirring, until thickened, about 3 minutes.  Stir in Poivre de Cuisine and tarragon.  Taste and season with salt.
  4. Stir in peas.  Add chicken and turn to coat with sauce.  Sprinkle with parsley and serve.

Makes 4 servings.


Quick Chicken Cacciatore

This classic long-simmered Italian classic comes together in 20 minutes thanks to rotisserie chicken.

Prep time: 20 minutes
Ready in: 20 minutes

3 Tbsp. olive oil
1 Tbsp. butter
1 medium onion, chopped
1 medium bell pepper, seeded and chopped
4 oz. button mushrooms, sliced
2 cloves garlic, chopped
1/2 cup dry red wine (like Chianti or cabernet)
1/2 cup low sodium chicken broth
1 (28 oz.) can crushed tomatoes
1 tsp. dry oregano leaves
salt and pepper to taste
1 rotisserie chicken cut into serving pieces
2 Tbsp. julienned fresh basil

  1. In a large deep skillet heat olive oil and butter over medium high heat until bubbly.  Add onion, pepper and mushrooms and sauté about 8 minutes or until tender.  Stir in garlic.
  2. Add red wine and cook until reduced by half.
  3. Stir in chicken broth, tomatoes, and oregano.  Cook until bubbly and thickened.  Taste and season with salt and pepper.
  4. Add chicken pieces, turning to coat with sauce. Serve topped with fresh basil.

Serves 4


Warm Curried Chicken Salad

This is also great cold.  Serve with pita wedges,  or on lettuce leaves.

1 cup mayonnaise
1/4 cup Freak Flag Organics Curry Mole (or 2 Tbsp. Indian or Thai style curry paste)
1/4 tsp. black pepper
1 rotisserie chicken, skin removed, shredded or chopped
1 small red onion, chopped (about 1/2 cup)
2 ribs celery, chopped (about 1 cup)
1/4 cup sliced almonds, toasted
3 Tbsp. chopped fresh cilantro
lime wedges for serving

In a serving bowl, whisk together mayo, curry mole, and pepper.  Stir in chicken, onion, and celery.  Taste and add salt to taste.

Sprinkle toasted almonds and cilantro.  Garnish with lime wedges to squeeze over each serving.

Makes 6 servings

To toast almonds:  Spread nuts on a microwave safe plate in a single layer.  Microwave on HIGH for one minute.  Repeat until nuts are toasted.  Watch closely as they can burn quickly.  Trust your nose, they will be fragrant when they are done.

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