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Mar 23 2019

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Makes 2 servings

  • 2 ( 6-ounce) boneless skinless chicken breasts
  • 2 cups sliced fresh shiitake mushrooms
  • 3/4 cup marsala wine
  • 1 tbsp chopped fresh oregano
  • 2 tbsp unsalted butter
  • Garnish: chopped oregano
  1. Season chicken with 1/2 tsp kosher salt and 1/4 tsp ground black pepper.
  2. In a large saucepan, heat 1 tbsp olive oil over medium high heat. Add chicken; cook, turning once, until golden brown and a food thermometer inserted in thickest portion registers 165*, 7 to 8 minutes per side. Remove from pan; cover with foil.
  3. Add 1 tbsp olive oil and mushrooms to pan; cook, stirring frequently, until tender, about 2 minutes. Add wine and oregano; cook for 1 minute, scraping browned bits from bottom of pan. Remove from heat; add butter; stirring until melted. Return chicken to pan, turning to coat in sauce. Garnish with oregano, if desired.

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Categories: ~CHICKEN~, ~~CHICKEN BREASTS RECIPE~~, ~~CHICKEN RECIPES~~ 

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Mar 23 2019

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Makes 4 servings
Honey and mustard have long been a dynamic duo, but the addition of balsamic takes it over the top
  • 4 bone-in skin-on chicken thighs ( about 2 pounds), trimmed
  • 1-1/2 tsp kosher salt
  • 3 tbsp olive oil, divided
  • 1 cup 1/4-inch thick sliced red onion
  • 5 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup balsamic vinegar
  • 3 tbsp stone- ground mustard
  • 3 tbsp honey
  • 1/2 tsp chopped fresh rosemary
  • Garnish: crushed red pepper, chopped fresh rosemary
  1. Pat chicken dry, and sprinkle with salt. Add 2 tbsp oil to pot, and heat until hot. Add 2 chicken thighs, skin side down; cook, turning once, until browned on both sides, 5 to 7 minutes. Transfer chicken to a plate; repeat with remaining chickenn thighs.
  2. Add remaining 1 tbsp oil to pot. Add onion and garlic; cook, stirring frequently, until softened, 3 for 4 minutes. Reserve 1/4 cup onion mixture. Add broth, vinegar, mustard, honey, and rosemary to pot, scraping browned bits from bottom. Return chicken to pot, skin side down.
  3. Cover and lock lid. Pressure cook on High for 10 minutes. Carefully quick release pressure. Uncover
  4. Preheat oven to broil. Line a rimmed baking sheet with parchment paper.
  5. Place chicken, skin side up, on prepared pan; pat chicken dry. Broil until skin is browned around the edges, 3 to 5 minutes.
  6. Cook sauce, stirring frequently, until thickened, 6 to 9 minutes. Toss chicken in thickened sauce. Top with reserved 1/4 cup onion mixture. Garnish with red pepper and rosemary, if desired. Serve immediately.

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Categories: ~CHICKEN~, ~~CHICKEN RECIPES~~ 

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Mar 23 2019

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Makes 4 servings
Inspired by the authentic Indian staple, this dish comes together in a new, exciting way. The aromatic flavors of garam masala, smoked paprika, and fennel seeds beautifully season chicken quarters for a taste of India in the comfort of your own home.
  • 2 cups whole wheat pearl couscous
  • 3 cups hot water
  • 3 tbsp olive oil, divided
  • 3 tsp kosher salt, divided
  • 4 bone-in skinless chicken quarters
  • 1 tbsp smoked paprika
  • 2 tsp garam masala
  • 1/2 cup sliced roasted red pepper
  • 1/2 cup Castelvetrano olives, pitted and halved
  • 2 cloves garlic, grated
  • 1 tsp fennel seeds
  • 1 lemon, thinly sliced
  • Garnish: fresh cilantro leaves
  1. Preheat oven to 375*.
  2. In a large bowl, combine couscous and 3 cups hot water. Let stand for 15 minutes. Drain. Add 2 tbsp oil and 1 tsp salt, tossing to coat.
  3. Rub chicken with remaining 1 tbsp oil. In a small bowl, combine paprika, garam masala, and 1 tsp salt. Rub chicken with paprika mixture. Let stand for 10 minutes.
  4. In a small bowl, combine roasted pepper, olives, garlic,fennel seeds, and remaining 1 tsp salt.
  5. Cut 4 sheets of parchment paper into 15-inch squares. Fold each square in half, creating a triangle; unfold parchment. Divide couscous among parchment squares, placing on left sides next to fold. Top each with roasted pepper mixture, one chicken quarter, and 2 lemon slices. Fold parchment over mixture, and tightly fold up edges to completely seal. Place packets on a rimmed baking sheet.
  6. Bake until parchment is lightly browned and puffed, about 45 minutes. Let stand for 10 minutes. Cut an X in top of each packet, letting steam escape, and gently pull back paper. Garnish with cilantro, if disired.

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Nov 2 2018

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4 Serving

1 cup fresh fava beans ( from about 1 lb. pods) or frozen fava beans, thawed

Kosher salt

2 lemons, halved

3 lb baby artichokes ( about 16)

4 tbsp olive oil, divided

Freshly ground black pepper

1   3-1/2  4-lb chicken, cut into 10 pieces

8 shallots, peeled, halved

1 cup dry white wine

3 tbsp white wine vinegar

1 cup low sodium chicken broth

2 tbsp chopped fresh chives

1/4 cup  chopped fresh flat leaf parsley

Flaky sea salt

If using fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water to cool. Drain, remove skins, and place beans in a small bowl. Do not cook frozen beans.

Squeeze lemons into a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, cut off 1 ” from top, then strem, leaving at least 1/2″ intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Cut artichoke in half lengthwise, scoop out choke with a spoon, and discard. Transfer artichoke to lemon water to prevent it from turning brown.

Preheat oven to 425*. Heat 2 tbsp oil in a large Dutch oven to other heavy pot over medium high heat. Drain artichokes and pat dry. Add to pan; season with kosher salt and pepper, and cook, tossing occasionally, until brown and crisp in places, 8-10 minutes. Transfer to a baking sheet. Wipe out pot.

Heat remaining 2 tbsp oil in same pot over medium high heat. Season chicken with kosher salt and pepper. Working in two batches, cook chicken, skin side down,until brown and crisp, 6-8 minutes(do not turn). Transfer to baking sheet with artichokes.

Reduce heat to medium, add shallots to pot, and cook, stirring often, until golden brown and beginning to soften, 8-10 minutes. Add wine and vinegar and bring to boil, scraping up any browned bits from bottom of pot; cook until reduced by half, about 5 minutes. Mix on broth, then add artichokes and chicken, skin side up. Transfer to oven and cook, uncovered, until chicken is cooked through, 20- 25 minutes. Mix in fava beans.

Serve chicken and vegetables topped with chives and parsley and seasoned with sea salt and pepper.

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Oct 30 2018

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ACTIVE: 30 min/TOTAL: 30 min plus marinating/ SERVES 4

4 skinless, boneless chicken breasts (about 2 1/4 pounds)

1 tbsp extra virgin olive oil, plus more for brushing

1 small clove garlic,finely grated

1-1/2 tsp ancho chile powder

1-1/2 tsp ground cumin

1-1/2 tsp ground coriander

1 tsp paprika

1/4 to 1/2 tsp chipotle chile powder

4 tsp fresh lime juice, plus lime wedges for serving

Kosher salt

2 tomatoes, diced

3 tomatillos, husked, rinsed and diced

1/4 cup finely diced red onion

  1. Butterfly the chicken: Slice each breast almost in half horizontally ( do not cut all the way through); open like a book so the chicken lies flat.
  2. Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 tsp lime juice and 1-1/4 tsp salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30  minutes and up to 2 hours.
  3. Preheat a grill to medium. Meanwhile, make the salsa;Toss the tomatoes, tomatillos, red onion and the remaining 3 tsp lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
  4. Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.

 

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Categories: ~CHICKEN~, ~~CHICKEN BREASTS RECIPE~~, ~~CHICKEN RECIPES~~ 

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Sep 18 2018

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SERVES 4

Smoked sweet or smoked hot paprika can be used interchangeably in this recipe.

6 tbsp extra virgin olive oil

1/4 cup lemon juice (2 lemons)

1 tsp honey

1 tsp smoked paprika

1/2 tsp ground cumin

Salt and pepper

2 (15-ounce) cans chickpeas, rinsed

1/2  red onion,sliced thin

1/4 cup chopped fresh mint

1/2 cup all purpose flour

4 (4-to 6-ounce) boneless, skinless chicken breasts,trimmed

  1. Whisk 1/4 cup oil, lemon juice, honey, paprika,cumin, 1/2 tsp salt, and 1/2 tsp pepper in large bowl until combined. Reserve 3 tbsp dressing. Add chickpeas, onion, and mint to remaining dressing and toss to combine. Season with salt and pepper to taste, and set aside.
  2. Spread flour in shallow dish. Pound thicker ends of chicken breasts between 2 sheets of plastic wrap to uniform 1/2-inch thickness. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in flour to coat, shaking off any excess.
  3. Heat remaining 2 tbsp oil in 12-inch skillet over medium high heat until just smoking. Place chicken in skillet and cook, turning as needed, until golden brown on both sides and chicken registers 160 degrees, about 10 minutes. Transfer hciken to serving platter, tent with aluminum foil. and let rest for 5 minutes. Drizzle reserved dressing over chicken and serve with salad.

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Sep 18 2018

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SERVES 4

If using a Kosher chicken, do not brine in strip 1. This dish is very spicy, for milder heat, reduce the amount of red pepper flakes.

2 garlic heads, plus 4 cloves minced

3 bay leaves

Salt and pepper

1 (3 1/2 to 4-pound) whole chicken, giblets discarded

1/4 cup extra-virgin olive oil

2 tsp red pepper flakes

1 ( 13 by 9-inch) disposable aluminum roasting pan (if using a charcoal)

Lemon wedges

  1. Combine garlic heads, bay leaves, and 1/2 cup salt in 1-gallon zipper-lock bag, crush gently with meat pounder, and transfer to large container. Stir in 2 quarts water to dissolve salt. With chicken breast  side down, use kitchen shears to cut through bones on either side of backbone. Discard backbone and trim away excess fat and skin around neck. Flip chicken, press firmly on breastbone to flatten, and cover with plastic wrap; pound breast to be same thickness as legs and thighs. Submerge chicken in brine, cover,refrigerate for 1 hour.
  2. Meanwhile, cook oil, pepper flakes, minced garlic, and 2 tsp pepper in a small saucepan over medium heat until fragrant, about 3 minutes. Let oil cool, then reserve 2 tbsp for serving.
  3. Remove chicken from brine and pat dry with paper towels. Gently loosen skin covering breast and thighs. Rub remaining garlic-pepper oil underneath skin. Tuck wingtips behind back.
  4. A. FOR CHARCOAL GRILL: Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter filled with charcoal brequettes (6 quarts). When top coals are partially covered with ash, pour into 2 even piles on either side of disposable pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  5. B . FOR A GAS GRILL:  Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium low. (Adjust burners as needed to maintain grill temperature of 350 degrees.)
  6. Clean and oil cooking grate. Place chicken skin side down in center of grill ( oven pan if using charcoal). Cover and cook until skin is crisp,breast registers 160 degrees, and thighs registers 175 degrees, 30 to 45 minutes.
  7. Transfer chicken to carving board and let rest for 5 to 10 minutes. Carve chicken and serve with reserved garlic oil and lemon wedges.

 

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Jul 30 2018

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ACTIVE: 20 min/ TOTAL: 40 min/SERVES: 4

1 tbsp packed light brown sugar

2 tsp paprika

2 tsp ground cumin

1 tsp garlic powder

2 1/2 pounds chicken wings, split, tips removed

Kosher salt and freshly ground pepper

2 tbsp vegetable oil, plus more for the grill

1/2 cup mustard barbecue sauce

Coleslaw, cornbread and/or watermelon, for serving

  1. Preheat a grill to medium. Combine the brown sugar, paprika, cumin and garlic powder in a small bowl. Season the wings with salt and pepper and toss with the vegetable oil in a large bowl. Add the spice mixture and toss until evenly coated.
  2. Oil the grill grates; arrange the wings on the grill and cover. Cook, turning the wings occasionally, until well  browned and cooked through, 20 to 25 minutes. Remove to a large bowl and toss with the barbecue sauce. Serve with the coleslaw, cornbread and/ or watermelon.

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Nov 12 2016

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PREP: 15 MIN. COOK: 20 MIN. MAKES: 4 SERVINGS

  • 1  3/4 cups all-purpose flour
  • 1 tbsp dried thyme
  • 2 tbsp paprika
  • 2 tsp salt
  • 2 tsp garlic powder
  • 1 tsp pepper
  • 1 large egg
  • 1/3 cup whole milk
  • 2 tbsp lemon juice
  • 1 broiler/ fryer chicken ( 3 to 4 lbs.), cut up
  • Oil for deep-fat frying
  1. In a shallow bowl,  mix the first six ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture.
  2. In an electric skillet or deep fryer, heat oil to 375*. Fry chicken, a few pieces at a time, 6-10 minutes  on each side or until golden brown and chicken juices run clear. Drain on paper towels.

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Aug 22 2016

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GRILLED CHICKEN TANDOORI

Plain yogurt is the base for the chicken marinade and keeps the meat moist and tender.
Marinate the chicken for a day or two in the fridge for the most flavorful results.
Chipotle powder, not typically used in tandoori rcipes, adds a welcome touch of heat
and smokiness. For a well- rounded meal, serve the chicken with grilled peppers and onions
and steamed basmati rice.

SERVES 4

4 lb bone- in, skinless chicken parts, rinsed and patted dry
1 cup plain yogurt
2 tbsp tomato paste
2 tbsp minced fresh ginger
2 medium cloves garlic, minced
1 1/2 tbsp curry powder
1 tsp chipotle powder
Kosher salt and freshly ground black pepper
Vegetable oil for the grill
2 tbsp chopped fresh cilantro
1 lime, cut into wedges

Put the chicken in a large bowl. In a small bowl, mix the yogurt, with the tomato paste
ginger, garlic, curry powder, chipotle powder,1 1/2tsp salt, and 1/2 tsp pepper. Toss
with the chicken.Cover and refrigerate for up to 2 days, or let sit at room temperature
while the grill heats.

Prepare a medium charcoal or gas grill fire. Clean and oil the grill grates. Grill the
chicken, covered, until it has good gill marks, aboutd 5 minutes. Turn and continue
cooking until the chicken is browned all over and cooked through (make a nick in a couple
of the thicker pieces wit a paring knife), about 15 to 20 minutes total. Set on a platter
, sprinkle with the cilantro, and serve with the lime wedges for squeezing.

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Apr 8 2016

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1

If you don’t like to cook with alcohol or dont have it on hand you can replace the vodka with more chicken broth.

Makes 4 servings

Total Time: 30 minutes

Season:

2  boneless, skinless chicken breasts, halved, pounded to 1/4-inch thick (8-oz each)

Salt and black pepper

2 tbsp all purpose flour

Heat:

2 tbsp olive oil

Deglaze:

1/4 cup vodka

Add:

1/2 cup low-sodium chicken broth

1/4 cup heavy cream

1 cup halved heirloom cherry tomatoes

2 tbsp fresh lemon juice

1/4 cup minced scallions

Season cutlets with salt and pepper, then dust with flour.

Heat oil in a saute pan over medium high heat. Add cutlets and brown, 2-3 minutes per side. Transfer cutlets to a plate.

Deglaze pan, off heat, with vodka, scraping up any browned bits. Return pan to burner and cook liquid until it evaporates.

Add  broth and cream and reduce until thick, 2-3 minutes. Stir in tomatoes and lemon juice and bring to a simmer. Return cutlets to the pan and cook to warm through, 1 minute per side.

Serve cutlets with sauce and garnish with scallions.

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Feb 27 2016

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1

 

 

1 medium white onion

1 lb tomatoes, quartered

2 large garlic cloves

1 or 2 fresh serrano chiles, stemmed

1/2 cup plus 2 tbsp vegetable oil

3 cups shredded iceberg lettuce

6 large radishes, halved and sliced

1/2 cup chopped cilantro

1 rotisserie chicken, meat coarsely shredded (4 cups)

6  (6-inch) corn tortillas

1  (1-lb) can refried beans, heated

1 avocado, halved, pitted, and peeled

1/2 cup crema or sour cream

1/4 cup crumbled queso anejo (aged white cheese) or ricotta salata

ACCOMPANIMENTS

sliced serranos; lime wedges

  • Preheat broiler.
  • Cut half of onion into 3/4 -inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tbsp oil in a 4-sided sheet pan, spreading in 1 layer
  • Broil about 4 inches from heat until softened and charred, 10 to 15 minutes.
  • Meanwhile toss together lettuce, radishes, chopped onion, and half of cilantro.
  • Puree tomato mixture in  a blender along with one or both roasted serranos (to taste) and 1 tsp salt until smooth . Transfer puree to a bowl and stir in chicken, remaining cilantro, and salt to taste.
  • Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
  • Spread tortillas thickly with heated refried beans, then top with chicken mixture. SLice avocado over tostadas and dollop with crema.
  • Mound lettuce mixture on top and sprinkle with cheese

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