chicken

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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Course: 
  • 4 tablespoons (2 fl oz/60 ml) olive oil 
  • 8 ounces (250 g) white or brown mushrooms, brushed clean and sliced 
  • kosher salt and freshly ground pepper 
  • 10 ounces (315 g) spinach leaves, tough stems removed 
  • 4 boneless, skinless chicken breasts, about 2 pounds (1 kg) total 
  • ½ cup (2½ ounces/75 g) all-purpose flour
  • 1 cup (4 oz/125 g) plain dried bread crumbs 
  • 2 large eggs 
  • 3½ cups (28 oz/875 g) prepared 
  • marinara sauce 
  • 8 oz (250 g) fresh mozzarella cheese, 
  • preferably buffalo, thinly sliced 
  • 6 tablespoons (1 ½ oz/45 g) freshly grated Parmesan cheese

Chicken Parmesan with Sautéed Mushrooms and Spinach

Chicken Parmesan with Sautéed Mushrooms and Spinach

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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

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Course: 
  • 1 medium onion, finely chopped or grated
  • 1/2 bell pepper, finely chopped
  • 4 tablespoons butter
  • 5 tablespoons flour
  • 1 cup cold milk or chicken stock
  • salt and pepper to taste
  • 1 tablespoons Lea & Perrins
  • juice of 1/2 lemon
  • 2 cups chopped or ground cooked chicken
  • cooking oil for frying
  • 1 egg beaten with 2 tablespoons cold water
  • bread or cracker crumbs
  • lemon wedges for serving

Chicken Croquettes

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  • 1 (4-to 5-pound) chicken, cut into 8 pieces
  • Coarse salt and freshly ground black pepper 
  • 2 tablespoons unsalted butter 
  • 1 tablespoon canola oil 4 cloves garlic, crushed 
  • 1 cup red wine vinegar 
  • 1 (15-ounce) can whole tomatoes, crushed, with liquid 
  • 1 cup chicken stock or reduced-fat, low-sodium chicken broth 
  • 1 bay leaf, preferably fresh 
  • 2 sprigs of flat-leaf parsley 
  • 2 sprigs of thyme 

Chicken Fricassee with Garlic and Red Wine Vinegar

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Course: 

BARBECUE SAUCE 

  • 3 tablespoons (45 ml) olive oil 
  • 2 cups (320 g) finely diced yellow onion 
  • 1 cup (120 g) finely diced celery 
  • ½ cup (8 g) chopped fresh cilantro leaves 
  • ¼ cup (40 g) minced garlic 
  • 2½ cups (550 g) chili sauce 
  • 1/a cup (80 ml) sugarcane vinegar 
  • ½ cup (170 g) sugarcane molasses 
  • 2 tablespoons (30 g) Worcestershire sauce 
  • 1 cup (225 g) light brown sugar 
  • 4 chipotle peppers in adobo sauce, chopped, with 1 tablespoon (15 ml) of the sauce 
  • 1 tablespoon (7 g) smoked paprika 
  • 1 tablespoon (9 g) mustard powder 
  • 2 tablespoons (20 g) Cajun Seasoning Blend 

 

CHICKEN 

  • 4 chickens (3 to 4 pounds, or 1.4 to 1.8 kg each), halved lengthwise 
  • 2 cups (576 g) salt 
  • ¼ cup (60 ml) olive oil 
  • 1 cup (150 g) Cajun Seasoning Blend
  • ½ cup (96 g) lemon pepper seasoning 
  • ¼ cup (36 g) garlic powder 

 

GRILLED CHERRY BOMB SALAD 

  • 1 jar (10 ounces, or 280 g) spicy red pepper jelly 
  • 2 tablespoons (28 ml) sugarcane vinegar 
  • 1 tablespoon (15 ml) freshly squeezed lemon juice 
  • 1 tablespoon (21 g) Creole mustard or other coarse-grained mustard 
  • ½ cup (120 ml) extra-virgin olive oil, plus more for finishing 
  • Kosher salt and freshly ground black pepper 
  • 24 large cherry tomatoes or small Roma tomatoes 
  • 2 heads of romaine lettuce, leaves separated 
  • 12 large spring onions, green stalks attached, or green onions

Firecracker Barbecue Chicken with Grilled Cherry Bomb Salad

Firecracker Barbecue Chicken with Grilled Cherry Bomb Salad

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