chicken

  • 3 boneless, skinless chicken breasts, cubed (about 2 pounds) 
  • 6 cups chicken stock
  • Bouquet garni (3 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf, preferably fresh, 6 black peppercorns, tied together in cheesecloth) 
  • 2 cups unbleached all-purpose flour 
  • 2 tablespoons finely grated Parmigiano-Reggiano cheese (about 1/2 ounce), plus more for garnish 
  • 1 tablespoon baking powder 
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground black pepper
  • 1 cup whole milk
  • 3 tablespoons unsalted butter 
  • 1 tablespoon canola oil
  • 1 onion, preferably Vidalia, chopped 
  • 3 carrots, cut into 1/2-inch rounds 
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 2 cloves garlic, finely chopped 
  • 10 ounces fresh baby spinach 
  • 1/2 teaspoon red pepper flakes (optional)

New Southern Chicken and Herb Dumplings

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Course: 

QUICK PIRI-PIRI MARINADE 

  • 2 cups (16fl oz/500 ml) olive oil 
  • 1 tablespoon red pepperflakes 
  • ½ cup (4fl oz/125 ml)fresh lemon juice 
  • 3 cloves garlic, smashed
  • 4 broiler chicken halves, about 1 lb (500 g) each 
  • 3 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • salt and freshly ground black pepper to taste

Grilled Chicken on a Spit

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Course: 
  • 1/2 cup (1 stick) butter or margarine
  • 6 chicken leg quarters or breast quarters
  • ¼ cup all-purpose flour
  • 1 bunch green onions, finely chopped (white and green parts)
  • 1 large yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 1 (8-ounce) can tomato sauce or diced tomatoes
  • 4 cups water
  • 2 bay leaves
  • 1/4 teaspoon dried thyme leaves, or 1 teaspoon chopped fresh thyme
  • 2 pounds whole fresh or frozen (thawed) okra
  • salt and black pepper to taste

Note: Fresh thyme is best, dried will do but get leaves not the ground thyme. Canned whole or diced tomatoes are better quality, puree if you prefer sauce consistancy.

Creole Chicken With Okra

Creole Chicken With Okra

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Course: 
  • 4 slices thick-cut smoked bacon 
  • 1 large onion, finely chopped
  • 1 celery stalk, thinly sliced
  • 4 garlic cloves, finely chopped
  • 2 cups chopped Creole tomatoes
  • 2 tablespoons tomato paste
  • 1 cup water 
  • ¼ cup thinly sliced fresh basil, divided  
  • ¼ cup minced fresh flat-leaf parsley, divided
  • salt and pepper
  • 3 tablespoons Cajun Power Garlic Sauce*
  • 2 tablespoons vegetable oil  
  • 4 boneless, skinless chicken breasts
  • Creole or Cajun seasoning 

Chicken with Smoked Bacon and Creole Tomato Sauce

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Course: 
  • 4 skinned and boned chicken breasts (about 2 lb.)
  • ½ large red onion, cut into fourths and separated into pieces
  • 1 pt. cherry tomatoes
  • 8 (8-inch) metal skewers

 

Smoky-Sweet BBQ Rub

  • ¼ cup kosher salt
  • ¼ cup firmly packed dark brown sugar
  • 2 Tbsp. plus 2 tsp. smoked paprika
  • 2 Tbsp. granulated sugar
  • 2 tsp. garlic powder
  • 2 tsp. freshly ground black pepper
  • 1 tsp. dry mustard
  • 1 tsp. ground cumin
  • 1 tsp. ground ginger

White BBQ Sauce

  • 1 cup mayonnaise
  • 1⁄3 cup apple cider vinegar
  • 1 tsp. Worcestershire sauce
  • ½ tsp. kosher salt
  • ½ tsp. garlic powder
  • ½ tsp. onion powder

Smoky Chicken Barbecue Kabobs

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Course: 
  • 6 cups chicken stock 
  • 1 yellow onion, finely chopped 
  • 2 carrots, peeled, halved lengthwise, and thinly sliced 
  • 2 celery stalks, thinly sliced 
  • 2 zucchini, thinly sliced 
  • 2 tablespoons finely chopped fresh parsley
  • 2 oz dried very thin egg noodles
  • 1/2 cup shredded or cubed, skinless cooked chicken meat
  • Salt and freshly ground pepper

Chicken Vegetable Noodle Soup

Chicken Vegetable Noodle Soup

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Course: 
  • 4 strips bacon
  • 1 cup yellow onions, diced
  • 1 cup celery, diced
  • 1 cup bell pepper, diced
  • 2 tablespoons garlic, minced
  • 8 chicken thighs
  • 2 cups chicken stock
  • 1 tablespoon dark roux
  • 4 links smoked pork sausage, sliced
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Cajun Creole seasoning
  • Dash Louisiana hot sauce
  • 1 can tomatoes and green chilis, such as Rotel
  • 3 cups sliced okra
  • Kosher salt
  • Freshly ground black pepper
  • 6 cups cooked long grain white rice, such as Supreme

Okra and Tomatoes with Stewed Chicken and Sausage

Okra and Tomatoes with Stewed Chicken and Sausage

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Image courtesy of George Graham

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