Ground Chicken Recipes

Sloppy Hot Wing Joes
Rachael Ray's Big Orange Book Copyright 2008

2 tablespoons extra-virgin olive oil
2 pounds ground chicken
2 carrots, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce I used Crystal
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped

Heat the EVOO in a large skillet over medium-high heat. Add the meat and cook for 5-6 minutes, breaking it up with a wooden spoon as it cooks. Add the carrots, celery, onions and garlic, season with salt and pepper, and cook for 7 to 8 minutes more. Combine the vinegar, brown sugar, Worcestershire, hot sauce, tomato sauce, and stock in a mixing cup and pour over the contents of the pan. Mix thoroughly, and simmer for a few minutes more.

Split the rolls and toast under the broiler or in a toaster oven. Pile the sloppy Buffalo-style filling onto buns and top with blue cheese crumbles and chopped pickles.

Chicken and Sun-Dried-Tomato Meatballs
Food & Wine An Entire Year of Recipes 2004 Copyright 2004

4 oil-packed sun-dried tomato halves, drained and blotted dry
2 garlic cloves
1 large jalapeño—halved, seeded and coarsely chopped
Kosher salt and freshly ground pepper
1/4 cup fine dry bread crumbs
1 pound ground chicken breast
1 large egg, lightly beaten
1 tablespoon fat-free milk
1/4 cup all-purpose flour, for dusting
One 14 1/2-ounce can peeled whole tomatoes with their juices
1/2 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon chopped flat-leaf parsley

In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeño, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped. Add the bread crumbs and pulse to combine. Transfer the mixture to a large bowl and stir in the chicken, egg and milk. Using lightly moistened hands, roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each. (Mine were larger.) Dust the meatballs lightly with flour, tapping off any excess.

Wipe out the food processor and add the remaining garlic clove and jalapeño half; pulse until chopped. Add the tomatoes and their juices and the oregano and process until smooth.

In a 9-inch cast-iron skillet, heat the olive oil until shimmering. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes. Transfer to a plate. Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes.

Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer. Transfer to a bowl, sprinkle with the parsley and serve.

SERVE WITH: Pasta or crusty bread.