chicken

  • 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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Course: 
  • 4 cups chopped cooked chicken
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 (10 ¾-oz.) can cream of chicken soup
  • 1 1 (10 ¾-oz.) can cream of mushroom soup
  • (10-oz.) can diced tomatoes and green chiles
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 12 (6-inch) fajita-size corn tortillas
  • 2 cups (8 oz.) shredded sharp Cheddar cheese

King Ranch Chicken

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Course: 

Chicken:

  • ½ cup salt
  • 5 pounds chicken drumsticks
  • spice rub of choice (recipes follow)

Barbecue Spice Rub:

Combine the following (makes about ⅓ cup):

  • 3 tablespoons packed brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cayenne pepper

Jerk-Style Spice Rub:

If you can't find whole allspice berries, substitute 2 teaspoons of ground allspice.

  • 1 tablespoon allspice berries
  • 1 tablespoon black peppercorns
  • 1½ teaspoons dried thyme
  • 2 tablespoons packed brown sugar
  • 2 teaspoons garlic powder
  • 1½ teaspoons dry mustard
  • ¾ teaspoon salt
  • ¾ teaspoon cayenne pepper

Grind allspice, peppercorns, and thyme in spice grinder or mortar and pestle until coarsely ground. Transfer to bowl and stir in sugar, garlic powder, mustard, salt, and cayenne.

Grilled Chicken Drumsticks

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Chicken:

  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • One 3½ to 4-pound chicken, cut into 8 pieces, or 2½ to 3 pounds chicken parts, patted dry
  • Salt and pepper

 

Garlic Cream Pan Sauce

  • 4 garlic cloves, smashed
  • 1½ teaspoons fresh thyme leaves or ½ scant teaspoon dried
  • ¼ cup dry white wine
  • 1 cup heavy cream
  • salt and pepper

 

Tomato Fondue Pan Sauce

  • 2 large shallots, thinly sliced
  • ¼ cup dry white wine
  • 1½ cups seeded and diced tomatoes or 1 pint cherry tomatoes, halved
  • 1½ teaspoons chopped fresh tarragon, dill, chives, or a few torn leaves of basil
  • 3 tablespoons unsalted butter
  • Salt and pepper

 

Lemon-Rosemary Pan Sauce

  • 1 garlic clove, minced
  • 1½ teaspoons chopped fresh rosemary or ½ scant teaspoon dried
  • Pinch of crushed red pepper flakes (optional)
  • ¼ cup dry white wine
  • 1 cup low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter
  • Salt and pepper

     

 

Sautéed Chicken with

Three Pan Sauces

Sautéed Chicken with Three Pan Sauces

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Course: 

For each serving:

  • 1 6- to 8-ounce fillet of boneless, skinless Gulf fish, or chicken breast, no more than 1 inch thick
  • salt and pepper of Creole seasoning to taste
  • 1 cup baby spinach greens, washed
  • 4-5 grape tomatoes, halved
  • lemon wedges
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallot
  • minced fresh herbs, such as dill, tarragon, basil
  • olive oil
  • thinly sliced onion
  • 1 tablespoon cream or chicken broth

Fish or Chicken en Papillote Fish or Chicken en Papillote

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  • 4 (6-ounce) boneless skin-on chicken thighs, pounded to ½-inch thickness
  • 1 tablespoon vegetable oil
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • Alabama White Barbecue Sauce (recipe follows)

 

Alabama White Barbecue Sauce

  • 1 cup mayonnaise
  • ½ cup white or cider vinegar 2 tablespoons cane syrup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon black pepper
  • 1 teaspoon fresh lemon juice ½ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ jalapeño, stemmed, seeded, and minced
  • 1 tablespoon minced pickled chiles

Combine the ingredients in a bowl and whisk together. Refrigerate for at least 1 hour and up to 8 hours before serving.

Grilled Chicken on a Stick

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