chicken

Course: 
  • 3 tablespoons olive oil, divided
  • Juice of 2 lemons, divided
  • 3 tablespoons fresh chopped rosemary, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 12 (4- to 5-ounce) bone-in, skin-on chicken thighs
  • 6 ripe (but not overripe) peaches, peeled if desired, cut in half, and pitted
  • 1 small red onion, sliced thick enough that they hold their shape on the grill
  • 12 ounces mixed chiles, cut into large enough chunks or rounds that won't fall through the grates
  • 1 recipe Spiced Honey (follows), for drizzling
  • ½ cup torn fresh mint leaves, for garnish

 

Spiced Honey

  • ½ cup honey
  • 1 tablespoon cracked black pepper
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon fennel seeds
  • 1 teaspoon salt

Grilled Chicken Thighs with Peaches, Chiles, and Spiced Honey

Grilled Chicken Thighs with Peaches, Chiles, and Spiced Honey

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Course: 
  • Olive oil or canola oil for coating
  • 2 Tbsp sweet paprika
  • 2 Tbsp ground sage
  • 1 Tbsp dried rosemary
  • 1 Tbsp garlic powder
  • ½ tsp cayenne pepper
  • Salt and freshly ground black pepper
  • 1 chicken, 3-4 pounds, cut into serving pieces: 4 bone-in or boneless chicken breast halves; or 12 bone-in or boneless chicken thighs
  • 1 large handful wood chips or chunks, soaked for 30 minutes and drained

Grilled Chicken with Herb Rub

Grilled Chicken with Herb Rub

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  • 3 medium onions, chopped (about 2½ cups)
  • ½ cup vegetable oil
  • 1 large russet (baking) potato, peeled and diced (¼ inch)
  • 3 garlic cloves, minced
  • 1 fresh jalapeno chile, seeded and minced fine (wear rubber gloves)
  • ¼ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups heavy cream
  • 3 plum tomatoes, seeded and cut into ¼-inch dice (about 1 cup)
  • 2 cups fresh or frozen corn kernels
  • 1 cup shredded Monterey Jack cheese (about 4 ounces)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • ½ canned chipotle chile in adobo sauce, finely minced (about 1 teaspoon)
  • 1½ whole boneless smoked chicken breasts (about 1 pound), skin and fat removed and meat cut into ½-inch dice

Smoked Chicken Chowder

Smoked Chicken Chowder

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Sauce

  • 2 tablespoons extra-virgin olive oil, divided 2 garlic cloves, minced
  • ¾ teaspoon kosher salt
  • ¼ teaspoon dried oregano
  • Pinch red pepper flakes
  • 1 (28-ounce) can crushed tomatoes
  • ¼ teaspoon sugar
  • 2 tablespoons chopped fresh basil

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Chicken

  • 2 (6- to 8-ounce) boneless, skinless
  • chicken breasts, trimmed
  • 1 teaspoon kosher salt
  • 2 ounces whole-milk mozzarella cheese,
  • shredded(½ cup)
  • 2 ounces fontina cheese, shredded (½ cup)
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • 1½ ounces Parmesan cheese, grated (¾ cup)
  • ½ cup panko bread crumbs
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon pepper
  • 1/3 cup vegetable oil
  • ¼ cup torn fresh basil

Chicken Parmesan

Chicken Parmesan

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Course: 
  • 2 large boneless skinless chicken breasts (about 8 ounces each)
  • Kosher salt and freshly ground black pepper 
  • 1 large lemon 
  • 1/4 cup all-purpose flour 
  • 1 tablespoon olive oil 
  • 6 tablespoons unsalted butter 
  • 5 large cloves garlic, thinly sliced 
  • 1/2 cup dry white wine 
  • 1/4 cup brined capers, drained 
  • 1/4 cup flat-leaf parsley leaves, roughly chopped 

Chicken Piccata

Chicken Piccata  

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  • 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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