chicken

  • 6 tablespoons(¼ stick) butter, divided
  • 3 large eggs
  • 3 tablespoons honey Dijon mustard
  • 2 cups panko
  • 1 ½ cups grated Parmesan cheese (about 4½ ounces) 1 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 6 skinless boneless chicken breast halves, butterflied
  • 1 large bunch watercress, thick stems trimmed Asparagus with Sauce Maltaise (see recipe below)

Asparagus with Sauce Maltaise

  • 4 large egg yolks
  • ¼ cup water
  • 2 tablespoons fresh lemon juice
  • 1½ cups (3 sticks) butter, melted, very hot
  • 1 teaspoon grated orange peel
  • ¼ pounds medium asparagus spears, tough ends trimmed

Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

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Course: 
  • 4 tablespoons toasted sesame oil
  • 1 2-inch piece fresh ginger, peeled and sliced into 12 thin coins
  • 8 garlic cloves, smashed and peeled
  • 1 bunch (about 8) scallions (white and green parts), cut into 2-inch lengths
  • 3 to 4 dried red chiles, or ½ teaspoon red chile flakes
  • ½ cup unsalted roasted cashews
  • 6 boneless chicken thighs (about 2 pounds; preferably with skin on, but off is okay), cut into 2-inch chunks
  • 1/3 cup rice wine or dry sherry
  • 3 tablespoons dark soy sauce or tamari
  • 4 pitted dates, thinly sliced
  • 3 cups fresh basil or cilantro leaves, or a combination
  • Rice vinegar or fresh lime juice to taste, for serving

Sesame Chicken with Dates and Cashews

Sesame Chicken with Dates and Cashews

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Course: 
  • 8 (5-to 7-ounce) bone-in chicken thighs, trimmed
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 2 ounces pancetta, chopped fine
  • 5 garlic cloves, peeled and smashed
  • 2 (15-ounce) cans cannellini beans, rinsed
  • ½ cup water
  • 2 sprigs fresh rosemary
  • 1 tablespoon chopped fresh parsley

Braised Chicken Thighs With White Beans, Pancetta, and Rosemary

Braised Chicken Thighs With White Beans, Pancetta, and Rosemary

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  • ½ cup diced smoked sausage
  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breasts, cubed
  • ⅓ cup Rotel tomatoes
  • 1½ tablespoons minced garlic
  • ⅓ cup chopped parsley
  • 1 10½ ounce can cream of celery soup
  • 1 cup heavy cream
  • pinch of dried oregano
  • pinch of dried basil
  • Tony Chachere’s or other Creole seasoning, to taste
  • 1 1-pound package herb and cheese tortellini, cooked according to package directions and drained

Herb and Cheese Tortellini

Herb and Cheese Tortellini

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Barbecued Chicken

  • 2 cups Abercrombie Sauce (recipe follows)
  • 1 whole chicken, cut into 8 pieces



Abercrombie Sauce

  • ¾ cup butter
  • 1 quart apple cider
  • 1 cup water
  • 2 teaspoons Dijon mustard
  • 1 medium onion, chopped
  • ½ cup Worcestershire sauce
  • 1 cup tomato sauce
  • 1 cup chili sauce
  • Juice of 1 lemon
  • Grated rind of ½ lemon, no white attached
  • 2 garlic cloves, finely chopped
  • 1 teaspoon granulated sugar

Barbecued Chicken

Barbecued Chicken

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Course: 

 

  • 3 cups chicken broth
  • 1 pinch saffron 
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 4 to 6 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • cayenne pepper
  • 1½ cups rice
  • 1½ pounds boneless, skinless chicken thighs, cubed
  • salt, black pepper, and cayenne pepper to taste
  • chopped parsley for garnish

Chicken Paella

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Course: 
  • 1 16-ounce package frozen field peas with snaps
  • 1 10-ounce package frozen vegetable gumbo mix, thawed
  • 1 16-ounce package frozen baby gold and white whole kernel corn, thawed
  • 2 teaspoons chicken bouillon granules
  • 4 teaspoons Creole seasoning, divided
  • 1½ teaspoons paprika
  • 6 skinned, bone-in chicken thighs (about 2½ pounds)

Creole Chicken with Field Pea Succotash

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Course: 
  • 4 bone-in, skin-on chicken thighs
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 teaspoon pressed garlic
  • 1 teaspoon dried herbs: Rosemary, oregano, thyme, etc.
  • ½ pound baby potatoes, halved if large
  • 1 small onion, peeled, halved lengthwise, and sliced ½ inch thick crosswise
  • 1 cup grape tomatoes, halved
  • 1 tablespoon garlic, chopped
  • 1 tablespoon olive oil

Slow-Roasted Chicken Thighs

Slow-Roasted Chicken Thighs

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