Tag Archives: chicken

Braised Chicken with Olives

Braised Chicken with Olives

 

Braised Chicken with Olives

Ingredients:
  • 3 lbs. of chicken pieces (I used legs & thighs)
  • Salt and black pepper
  • 3 tbsp. olive oil
  • 3 thinly sliced garlic cloves
  • 5 anchovies packed in oil
  • 3 tbsp. tomato paste
  • 1 cup green olives roughly chopped and rinsed
  • 2 tbsp. rinsed capers
  • 2 bay leaves
  • 2 strips of lemon zest
  • Red pepper flakes to taste
  • 1 cup white wine and 1 cup water
Pre-heat oven to 350o.
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.Braised Chicken with Olives
Braised Chicken with OlivesThere’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.Braised Chicken with Olives
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.Braised Chicken with Olives

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.Braised Chicken with Olives

 

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Milk Fried Chicken

Milk Fried Chicken

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. 

 

Milk Fried Chicken

Ingredients:
  • 2 bs. chicken pieces
  • 1 ½ cups milk
  • 2 cup vegetable oil

For the spice rub –

  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. Cajun spice
  • ½ tsp. sweet (or hot) paprika
  • ½ tsp. garlic power
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.Milk Fried Chicken

Thoroughly coat the chicken with the spice rub and then dredge in the flour. Let rest for 20 minutes before frying.Milk Fried Chicken

Fry in batches until golden brown. Do not crowd the pan. Drain it on paper towels and serve.Milk Fried Chicken

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Chicken and Corn Stir-Fry

Chicken and Corn Stir-Fry

 
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.
Chicken and Corn Stir-Fry
Ingredients:
  • 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.  

Chicken and Corn Stir-FryStir-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.Chicken and Corn Stir-FryStir in the oyster sauce mixture and toss for about 3 minutes. Add in the scallions toss and serve with white rice.

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Dutch Oven Roast Chicken

Dutch Oven Roast Chicken

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.
Dutch Oven Roast ChickenIngredients:
  • 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
  • 2 potatoes
Pre-heat the oven to 275o.
Dutch Oven Roast Chicken
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.
Dutch Oven Roast Chicken
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).
Dutch Oven Roast ChickenDutch Oven Roast Chicken
Let it rest for 10 minutes, carve, and serve.

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Cajun Drumsticks

 

Cajun Drumsticks

This is a great way to eat chicken. It’s a nice combination of spicy and sweet. 
Ingredients:

Cajun Drumsticks

Pre-heat the oven to 375o.
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
.Cajun Drumsticks

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.
Cajun Drumsticks

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.
Cajun Drumsticks

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Sausage and Chicken with Vinegar Peppers

Sausage and Chicken with Vinegar Peppers

Sausage and Chicken with Vinegar Peppers

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.

Sausage and Chicken with Vinegar Peppers

Ingredients:
  • 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.

Sausage and Chicken with Vinegar PeppersFry meat and potatoes in batches so they brown and don’t steam.

Sausage and Chicken with Vinegar Peppers
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.Sausage and Chicken with Vinegar Peppers

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Slow Cooker Moroccan Chicken and Chickpeas

Slow Cooker Moroccan Chicken and Chickpeas

After everything is chopped and cut, just put it in the slow cooker and forget it for a few hours. 
 
Slow Cooker Moroccan Chicken and Chickpeas
Ingredients:
  1. 2 – 16 oz. cans of chickpeas drained and rinsed
  2. 1 – 15 oz. can of plumb or cherry tomatoes drained
  3. 1 red bell pepper cut into 1 inch pieces
  4. 1 medium red onion chopped
  5. ½ cup golden raisins
  6. 2 tbsp. tomato paste
  7. 2 tbsp. water
  8. 1 tsp. ground cumin
  9. ½ tsp. sweet paprika
  10. ½  tsp. cayenne (optional)
  11. 4 or 5 boneless/skinless chicken thighs cut into 1 in. pieces
  12. 2 tbsp. creamy peanut butter

Slow Cooker Moroccan Chicken and Chickpeas

Slow Cooker Moroccan Chicken and Chickpeas

Slow Cooker Moroccan Chicken and Chickpeas

Place ingredients 1 to 5 into the slow cooker.  Mix ingredients 6 to 10 in a bowl, pour into slow cooker and mix well.  Place chicken in an even layer on top.

Slow Cooker Moroccan Chicken and Chickpeas

Turn slow cooker on low, cover and cook for 6 hours. Add the peanut butter, mix well and serve with rice or couscous.

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Chicken Picatta

Chicken Picatta

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.
Chicken Picatta
Ingredients:
  • 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. butterChicken Picatta
Chicken Picatta
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.
Chicken Picatta
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.Chicken Picatta

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Pollo alla Potentina

Pollo alla Potentina

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.Pollo alla Potentina
Ingredients:

• 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.
Pollo alla Potentina
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.
Stir in basil, parsley and lemon juice and serve.

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Pan Roast Chicken and Vegetables

Pan Roast Chicken and Vegetables

Pan Roast Chicken and Vegetables

Pan Roast Chicken and Vegetables is a fairly simple recipe and it’s a whole meal in one pan. I used thighs but you can use any parts you like.

Pan Roast Chicken and Vegetables

Ingredients:
  1. Juice of 1 lemon
  2. ¼ cup olive oil
  3. ½ tsp. oregano
  4. ½ tsp. black pepper
  5. 2 sliced garlic cloves
  6. Turnip, Beet, Butternut Squash cut into ¾ in pieces
  7. Olive oil
  8. Salt and black pepper
Marinate the chicken in the first 5 ingredients for at least 3 hours:
Place the vegetables in a bowl and coat with olive oil and season with salt and black pepper.
Pan Roast Chicken and Vegetables
Pre-heat oven to 425o
Make a layer of vegetables in a roasting pan. Place the chicken skin side up on top of the vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, about 40 minutes.
Pan Roast Chicken and Vegetables

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