Pat chicken dry and season with salt and pepper. Heat the oil in a large pan and cook the chicken until browned on both sides. Remove the chicken and all but 4 tablespoons of the fat and oil.
There’s nothing like the bottom of a Coca Cola bottle for smashing olives to remove the pit.
Add the garlic and anchovies to the pan and cook for 3-4 minutes. Add the tomato paste, olives, capers, bay leaves, lemon zest and red pepper. Blend and cook for 5 minutes. Add the wine and water, mix well.
Return the chicken to the pan. Spoon some of the sauce over the chicken and place the pan the pre-heated oven for 30 minutes.
Remove the chicken to a serving dish. Check the sauce for seasoning and remove the lemon zest and bay leaves. Pour the sauce over the chicken and serve.
A problem that sometimes comes up with fried chicken is this – If you just fry it until the crust is the perfect golden color the chicken might be left under done, and if you fry it so that the chicken is thoroughly cooked, the crust might burn. The milk fried chicken cooking method solves that problem. The chicken is almost completely cooked in the milk and after that it only takes a few minutes to brown the crust.
Bring the milk to a boil in a pan and add the chicken in one layer. Cover and boil it for 8 minutes (medium heat so it doesn’t boil over). Turn the chicken and cook for another 8 minutes, remove and let it cool.
Thoroughly coat the chicken with the spice rub and then dredge in the flour. Let rest for 20 minutes before frying.
Fry in batches until golden brown. Do not crowd the pan. Drain it on paper towels and serve.
I adapted this recipe from one in Bon Appetite. Corn my seem like an odd ingredient in an Asian stir-fry, but it really works well in this one. Different people have different methods and devices for removing the kernels from the cob. I just use a sharp knife and slice them off. That works for me. If you can’t get fresh corn on the cob, try using different vegetables like peas, peppers, or mushrooms. Unless you have a large enough pan or wok, cut this recipe in half.
3 tbsp. oyster sauce
1 tbsp. white vinegar
1 tbsp. toasted sesame oil
1 lb. boneless, skinless chicken thighs (3 or 4 thighs) cut into 1 in. pieces
1 tbsp. cornstarch
6 tbsp. vegetable oil divided
½ small red onion, sliced
3 garlic cloves, sliced
2 1inch piece of peeled ginger, finely chopped
½ tsp. red pepper flakes (or to taste)
3 ears of corn
½ cup chopped scallions
Combine the oyster sauce, vinegar, sesame oil and 2 tablespoons of water together in a small bowl and set aside.
Stir-frys go quickly. Have all ingredients mixed, chopped, prepared, and ready to go.
Season the chicken with salt and sprinkle with the corn starch and toss. Heat half of the vegetable oil in a large pan or wok on medium heat and cook the chicken until it begins to color. Add the onion, garlic, ginger, red pepper and the remaining 3 tablespoons of oil. Cook until the onions are soft. Add the corn and stir and toss for about 3 minutes.Stir in the oyster sauce mixture and toss for about 3 minutes. Add in the scallions toss and serve with white rice.
It’s July and hot in New York but I was dying for roast chicken. We turned on the oven, cranked up the AC and got started. We have an old cast iron Dutch oven. It’s ugly but it works perfectly. You might be temped to cook this recipe at higher temperatures and for a shorter time, but don’t. Slow cooking leaves the chicken juicy, and the vegetables stew at a leisurely pace in olive oil and chicken fat. It’s worth the wait. The leftovers are great for chicken sandwiches.
1 whole chicken (3 1/2 – 4 lbs.)
1 medium onion
6 tbsp. olive oil divided
2 tsp. salt
2 tsp black pepper
2 tsp. paprika
2 tsp. thyme
6 medium carrots
1 stalk celery
Pre-heat the oven to 275o.
Rub the chicken with 2 tablespoons of olive oil and coat it with a mixture of the salt, pepper, paprika and thyme inside and out. Stuff the cavity with half of the onion and tie the legs.
Cut the carrots, celery, potatoes, and the remaining ½ onion into approximately one-to-two-inch pieces, toss with salt, and pepper, and the remaining olive oil. Put them in the Dutch oven.
Place the chicken on top of the vegetables, Cover and cook for 1 hour. Uncover, raise the temperature to 375o, baste, and cook for an additional 50 minutes. If the vegetables seem too dry add a half cup of liquid (water, white wine, or chicken stock).
Start by Frenching the drumsticks. Cut through the skin and tendons about 1 ½ inch from the bottom. I use a serrated steak knife for this. Remove the skin from the lower end and scrape the meat upward with the edge of the knife
Wrap the bone end in aluminum foil and thoroughly coat the meat with Cajun spice mix. Place them on an oiled rack in a roasting pan.
Roast for 40 minutes, turning the drumsticks after 20 minutes. Remove and brush the drumsticks with maple syrup and roast for another 10 minutes. Let them cool a bit and serve.
I wish this dish had an interesting name. If I said, “Ma, what’s for dinner.” She’d say, “Sausage and chicken with vinegar peppers,” so that’s what I call it.
Olive oil for frying
½ lb. Italian sausage (about 3) cut into pieces
½ lb. skinless/boneless chicken thighs (about 3) cut into pieces
2 Idaho potatoes cut into half inch half moons
1 onion cut into wedges
1 cup of sliced vinegar peppers (sweet or hot)
¼ cup red wine vinegar
¼ cup liquid from the pepper jar
½ teaspoon thyme
Salt and black pepper to taste.
Bring chicken and sausage to room temperature and season the chicken with salt and black pepper. Fry the meat in olive oil in a large frying pan over medium heat until browned. Don’t crowd the pan or the meat with steam instead of brown. Remove and set aside. Fry the potatoes using more oil if necessary. Season, remove from the pan when almost done and set aside.
Fry meat and potatoes in batches so they brown and don’t steam.
Fry the onions and when they start to brown, add the peppers. Add a half cup of water and deglaze the pan. Return the potatoes and then the sausage and chicken on top. Pour in the vinegar and pepper liquid, sprinkle on the thyme and cover and cook for 10 minutes on medium heat.
Chicken picatta isn’t something that I grew up with. My mother and aunts made a tremendous array of Italian dishes but no chicken picatta. I sometimes wonder if it’s a real Italian recipe and not something like Fettuccini Alfredo, which was invented in America. It’s a dish that I enjoy and order often when we go out to eat. Chicken with a lemon sauce, what’s not to like? Since I didn’t have a family recipe to go on, I looked through a few online. I put together a combination of things that appealed to me.
1 ½ lb cutlets
Salt and black pepper
¼ cup flour
Olive oil for browning
1 tbsp. finely chopped shallot (optional)
½ cup white wine
½ lemon cut into thin wedges
½ cup chicken stock
2 tbsps. rinsed capers
1 tbsp. chopped parsley
3 tbsps. butter
If you can’t get cutlets, 3 chicken breasts should give you 9 cutlets. Season the room temperature cutlets with salt and pepper and dredge in the flour. Shake off any excess flour and lightly brown in oil and remove. Cook in batches so you don’t crowd the pan. Pour off chicken fat from pan if any. Add more oil and cook the shallots on low until soft. Add the wine and deglaze the pan.
Add the lemon slices and sauté for a few minutes before adding the chicken stock. Simmer for a few minutes and then lower the heat. Add the lemon juice, capers, parsley, and whisk in the butter. Pour the sauce over the cutlets and serve.
Pollo alla Potentina is a stewed chicken dish from the Basilicata region of Italy. My father’s parents were born there in a town called Laurenzana. The cuisine of Basilicata is typically highly spiced. You can use more than 3 chilis or leave then out. It’s up to you.
• 1 chicken cut into 10 pieces • 3 tsp butter • 2 tbsp olive oil • 1large onion, sliced • ¼ cup dry white wine • 3 bird’s eye or Calabrese chilis, seeded and minced • 1 tsp salt • 1 28 oz. canned whole tomatoes roughly crushed • 2 tbsp chopped basil • 2tbsp chopped flat-leaf parsley • Juice of 1 lemon
Brown the chicken in a pot with the butter and oil and remove.
Add the onion to the pot and cook until it’s slightly browned. Next, pour in the wine and deglaze the pan. Add the minced pepper, tomato, and salt. Bring it to a boil, then reduce heat, cover, and cook over medium-low heat for 1 hour, adding water if liquid gets too low.
Chicken Vesuvio is a standard in Chicago Italian restaurants but I got this recipe from a friend who owns a pizzeria in New York. He calls it Chicken and Potatoes but served in a Chicago tratoria it becomes Chicken Vesuvio. I used boneless, skinless thighs but you can use any parts that you like.
2 large russet potatoes cut into wedges 5 tbs. olive oil divided 1 ½ tsp. dried oregano divided 5 or 6 chicken thighs 4 tbs. butter 3 thinly sliced garlic cloves 1 cup chicken stock ¼ cup dry white wine 1 can of peas Salt and black pepper Juice of ½ lemon Chopped parsley
Set oven to 425 degrees. Toss the potatoes with salt, pepper, ½ tsp. oregano, and 3 tbs. oil until they’re well coated. Spread them out evenly in a baking dish and roast for 30 minutes, turning halfway. While the potatoes are cooking, season the chicken with salt, pepper, and 1 tsp. of oregano. Heat the remaining oil in a frying pan and without crowding the pan, lightly brown the chicken on both sides (about 10 minutes) and remove to a plate. The chicken will continue cooking later in the oven. Add the butter to the pan on medium heat. Lightly sauté the garlic (about 3 minutes) and then add the stock and wine to the pan. Simmer and cook for about 5-8 minutes while deglazing the pan. Pour the butter/garlic mixture over the potatoes in the baking dish and place the chicken over the top of the potatoes. Roast about 20-25 minutes. Add the peas and finish cooking under the broiler for 2-3 minutes. Arrange the potatoes and chicken in a serving dish and pour the pan juices over it through a strainer to remove the sliced garlic (skip the strainer if you love garlic). Squeeze the lemon and sprinkle the parsley over the dish and serve.