chicken

  • 2 tsp kosher salt
  • 1 2 oz penne or ziti
  • 5 oz bacon slices
  • 2 tightly packed cups baby spinach
  • ½ cup sun-dried tomato strips in oil, drained, roughly chopped
  • 2 tsp chopped parsley, to serve (optional)



CHICKEN

  • 1 lb boneless, skinless chicken thighs
  • ¾ tsp each kosher salt and black pepper
  • 2 tbsp unsalted butter



TUSCAN SAUCE

  • 2 tbsp unsalted butter
  • 2 garlic cloves, minced
  • ¼ cup chardonnay wine
  • 1/a cup all-purpose flour
  • 2 cups whole milk, hot
  • 1 cup heavy cream
  • 1 ½ cups low-sodium chicken broth
  • ½ tsp each onion powder and garlic powder
  • 1 tsp kosher salt
  • ¾ tsp black pepper
  • 1 cup (4 oz) finely grated parmesan
  • 2½ cups (9 oz) shredded mozzarella

Creamy Tuscan Chicken Pasta Bake

Creamy Tuscan Chicken Pasta Bake

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Course: 

For the chicken:

  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin
  • olive oil, plus more for the grill
  • 1½ cups plain whole-milk yogurt
  • ¼ cup minced yellow onion
  • 2 garlic cloves, grated on a Microplane or minced
  • 3 pounds boneless, skinless chicken breasts and/or thighs
  • Half a lemon, for serving
  • Fresh parsley or mint leaves, for serving

For the tahini-yogurt sauce:

  • 1 cup plain whole-milk yogurt
  • 2 tablespoons tahini
  • 1 tablespoon freshly squeezed lemon juice
  • Half a medium garlic clove, grated or finely minced
  • ¼ teaspoon kosher salt

Grilled Chicken with Shawarma Spices

Grilled Chicken with Shawarma Spices

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  • 1 pound chicken cutlets
  • Creole seasoning to taste
  • ¼ cup olive oil
  • 1 medium onion
  • 6 cloves garlic, thinly sliced
  • crushed red pepper flakes to taste
  • 1 tablespoon tomato paste
  • ¼ cup red wine
  • 1½ pounds ripe cherry tomatoes, quartered
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • ½ cup Italian-seasoned fine breadcrumbs
  • ¼ cup grated Parmesan
  • 1 egg, well whisked
  • ¼ cup buttermilk
  • ¼ cup cooking oil
  • 8 ounces dried bucatini, linguine, or spaghetti
  • ¼ cup chopped parsley leaves
  • sliced green onions, freshly grated Parmesan, for garnish

Chicken Fra Diavolo

Chicken Fra Diavolo

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Course: 
  • 12 guajillo chiles, stems and seeds removed
  • ½ large white onion (5¼ ounces/150 g), roughly chopped
  • 8 cloves garlic, peeled
  • ¼ teaspoon black peppercorns (about 12 peppercorns)
  • 1 whole clove
  • 1 tablespoon dried Mexican oregano
  • 2 tablespoons grapeseed oil
  • ¼ cup (60 ml) orange juice
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon ground cinnamon
  • 1½ tablespoons sea salt
  • 2 pounds (910 g) bone-in chicken thighs

Grilled Guajillo Chicken

Grilled Guajillo Chicken

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Course: 
  • 1½ pounds boneless, skinless chicken breasts and/ or thighs
  • 2 cups homemade chicken broth or 1 can (16 ounces) low-sodium stock
  • 1 ½ tablespoons vegetable oil
  • Salt and pepper to taste
  • 4 tablespoons butter
  • ½ cup all-purpose flour
  • 1½ cups milk
  • 4 tablespoons butter
  • ½ cup all-purpose flour
  • 1½ cups milk
  • 3 tablespoons minced fresh parsley
  • Flaky pie crust dough, buttermilk biscuit dough, or puff pastry (thawed), for topping

Simple Chicken Pot Pie

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  • 4 pounds bone-in, skin-on chicken pieces
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup chicken stock
  • 1 head of garlic, peeled and coarsely chopped
  • 2 sprigs fresh rosemary or 1 teaspoon dried
  • 2 cups cherry tomatoes, halved or quartered
  • 1 large red onion, peeled, halved, and thinly sliced
  • red wine vinegar, if needed
  • hot cooked rice, for serving
  • chopped green onions, for garnish

Garlicky Chicken and Rice

Garlicky Chicken and Rice

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Course: 
  • 4 tablespoons butter, in all
  • 3½ pounds leg quarters
  • 2 stalks celery, thinly sliced
  • 1 large carrot, diced
  • 1½ cups finely diced onion
  • 4 cups chicken stock
  • 2 cups water
  • 2 teaspoons chicken base
  • 1 cup green peas
  • salt and pepper to taste
  • 1 recipe dumplings (follows)
  • celery leaves or parsley and sliced green onions, for garnish
  •  

Dumplings

  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon finely ground black pepper
  • 2 tablespoons salted butter, melted
  • 1 scant cup chicken stock, cooled

Chicken and Dumplings

Chicken and Dumplings

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  • 1 cup flour
  • 1 ounce Parmesan cheese, grated (½ cup)
  • ⅓ cup water
  • 1 large egg, lightly beaten
  • 1 teaspoon salt, divided
  • ½ teaspoon baking powder
  • ¼ teaspoon black pepper
  • 4 tablespoons butter
  • 1 pound leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and thoroughly washed
  • 2 cloves garlic, mince
  • 6 cups chicken broth
  • 1 (2½ pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
  • Chopped parsley for garnish

Chicken & Leek Soup with Parmesan Dumplings

Chicken and Leek Soup with Parmesan Dumplings

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