Category Archives: Poultry

Dutch Oven Roast Chicken with Vinaigrette

Dutch Oven Roast Chicken with Vinaigrette

I got this recipe in Bon Appétit. It’s a simple roast chicken with standard ingredients – onions, herbs, lemon but it’s the pan-juices that make that tasty vinaigrette. 

Dutch Oven Roast Chicken with Vinaigrette
Ingredients:
  • 5 tbsp. olive oil divided
  • 1 onion cut into eights
  • 1 head of garlic cut crosswise
  • 5 rosemary sprigs
  • Salt and black pepper
  • 1 3-4 lb. chicken
  • ½ lemon
  • 1 cup dry white wine
  • 2 tsp. Dijon mustard
  • 2 tbsp. white wine vinegar
Pre-heat your oven to 425o.

Dutch Oven Roast Chicken with Vinaigrette

Put 3 tablespoons of oil in a Dutch oven. Add the halved head of garlic, 4 of the 5 sprigs of rosemary, salt pepper and all but one piece of the onion.  Stir to coat.

 

Dutch Oven Roast Chicken with Vinaigrette

Pat the chicken dry. Coat with 1 tablespoon of oil and season with salt and pepper inside and out. Squeeze the half lemon over it and put the lemon rind, the remaining sprig of rosemary and the 1/8 slice of onion in the cavity. Put the chicken in the pot and pour in the wine and a half cup of water. Cover the pot and roast the chicken for 60 minutes. If you’d like the chicken to be browner, run it under the broiler for a few minutes. Place the cooked chicken on a cutting board and cover with foil to rest while you make the vinaigrette.

 

Dutch Oven Roast Chicken with Vinaigrette

Pour out any dripping in the pot except for 2 tablespoons. Remove and discard the onions and rosemary sprigs but save the garlic. Add one tablespoon of oil and a half cup of water to the pot. Bring to a boil and deglaze. Strain the liquid into a bowl. Squeeze out about 6 to 8 cloves of the roasted garlic into the bowl. Add the mustard and vinegar, and one tablespoon of oil and whisk. Taste and add salt and pepper if necessary.

 

Dutch Oven Roast Chicken with Vinaigrette

Cut the chicken into quarters – two leg and thigh and two wing and breast. Place the pieces in a serving dish and spoon some of the vinaigrette over it. Serve the chicken and pass the rest of the sauce at the table.

 

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Pomegranate Chicken Stew

 

Pomegranate Chicken Stew 

Pomegranate Chicken Stew (Koreshe Morgh Nardooni) is a northern Iranian winter dish. I got this recipe from the New York Times (Naz Deravian). It’s a perfect main course served with rice.

Pomegranate Chicken Stew

Pomegranate Chicken StewHow to de-seed a pomegranate.

In a small bowl, grind the saffron with the handle of a wooden spoon. Add 2 tablespoons of hot water, stir, and let it steep.Pomegranate Chicken Stew

The Chicken:

Season the room temperature chicken parts with salt. Heat ¼ cup of oil in a large frying pan and add the chicken skin side down. Turn and cook until each side is lightly golden. Cook it in batches if you have to so you don’t crowd the pan. Remove the chicken to a plate. Discard all but ¼ cup of oil/chicken fat from the pan.
Put ½ of the diced onion in the pan and cook for 10 minutes until translucent – don’t brown. Add salt, black pepper and the turmeric. Stir and then add the chicken parts and any drippings back to the pan. Coat the chicken with the onion-turmeric mix and leave it skin side up. Add 1 ½ cups of water and deglaze the pan. Bring it to a boil over medium-high heat, then reduce the heat, cover, and gently simmer the chicken for 25 minutes.

The Pomegranate Sauce:

While the chicken is cooking – In a small pan, heat 2 tablespoons of oil over medium heat. Add the remaining half of the diced onion and cook, stirring occasionally, until soft, about 10 minutes. Season with salt, and remaining ¼ teaspoon of turmeric, and stir for about 30 seconds. Reduce the heat to medium-low, stir in the tomato paste, about 1 minute. Add the pomegranate molasses, then stir in 1 ¼ cups pomegranate seeds. Save the rest for garnish.
Pomegranate Chicken Stew

 
Add the pomegranate sauce and the saffron water to the chicken, gently stir, and simmer uncovered over medium heat until the sauce reduces by about half and the chicken is tender, about 25 minutes. Every once in a while, spoon a little sauce over the chicken. If the sauce reduces too quickly, reduce the heat to medium-low or low. Check for seasoning and add a little sugar if the pomegranate molasses is too sour. If your sauce is too sweet, balance it with a little lemon juice.

 
Garnish with reserved pomegranate seeds and mint.  

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Peperoncini Chicken

Peperoncini Chicken

This is adapted from a recipe created by Grant Melton that I found in Bon Appetit. It’s something like a sheet pan roast but with a couple of extra steps. The chicken retains its crisp skin and the vegetables cook in olive oil, brine, and chicken fat. 
Peperoncini  Chicken – Ingredients:
  • 4 skin on, bone in chicken thighs
  • Salt and black pepper
  • 4 tbsp. olive oil divided
  • 1 lb. fingerling potatoes, halved lengthwise
  • 10 peperoncini and ½ cup brine
  • 2 finely grated garlic cloves
  • 1 tsp. dried oregano
  • ½ medium red onion thinly sliced
  • 1 celery stalk thinly sliced
  • 2 tbsp. chopped parsley
Preheat the oven to 425o.
Season the room temperature chicken with salt and pepper. Heat 2 tablespoons of oil in a large pan, Place chicken in the pan and cook for 13-15 minutes without turning.

In the meantime, toss the potatoes, peperoncini, garlic, oregano, the remaining 2 tablespoons of oil and salt and pepper in a large bowl. Set aside.


Turn the chicken skin side up and arrange the potato mixture around it. Pour the peperoncini liquid around it and give the pan a shake to distribute it. Put the pan in the oven and cook for 40 minutes.

When it’s done transfer the chicken and peperoncini to a serving dish Place the pan with the potatoes on a burner – medium/high heat. Add the onion, celery, and parsley. Blend and cook for 5 minutes. Pour it over the chicken and potatoes and serve.

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Sheet Pan Chicken with Tomatoes and Parmigiano

Sheet-Pan Chicken with Tomatoes and Parmigiano

I adapted this from a Melissa Clark recipe in the New York Times. Everything cooks in the same pan and the same amount of time keeping preparation simple. 
 
Sheet-Pan Chicken with Tomatoes and Parmigiano
Ingredients:
  • 4 bone-in, skin-on chicken thighs
  •  Kosher salt & black pepper
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 ½ tablespoons apple cider vinegar, plus more for serving
  • 2 garlic cloves, finely grated
  • 1 tablespoon sweet paprika
  • 1 teaspoon dried oregano
  • 1 pint cherry tomatoes halved
  • 1 poblano pepper, thinly sliced
  • 1 red bell pepper thinly sliced
  • ¼ cup grated Parmigiano
  • ¼ cup chopped fresh parsley
Heat oven to 425 degrees.
Season room temperature chicken with salt and black pepper and place it on an oiled, rimmed baking sheet.
In a small bowl, stir together olive oil, vinegar, garlic, paprika, and oregano. Pour over chicken, tossing to coat.
Add tomatoes, poblano and bell pepper to baking sheet, spread vegetables around the chicken.  Sheet-Pan Chicken with Tomatoes and Parmigiano

Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmigiano all over the vegetables and some on the chicken.  Sheet-Pan Chicken with Tomatoes and Parmigiano

Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don’t disturb the chicken. Transfer chicken to plates. Stir vegetables around in pan. Stir in the parsley Taste and adjust seasoning if necessary. Spoon vegetables over the chicken to serve. Sheet-Pan Chicken with Tomatoes and Parmigiano

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Greek Yogurt Chicken Cutlets

Greek Yogurt Chicken Cutlets

This is a different take on breaded chicken cutlets. Instead of an egg wash for the breading you use yogurt and the scallions and onion powder give it a nice tang.
Greek Yogurt Chicken CutletsIngredients:
  • 1 lb. chicken cutlets or chicken breasts cut into cutlets
  • Salt and black pepper
  • 8 oz. Greek yogurt
  • ¼ cup chopped scallions
  • 1 tsp. onion powder
  • 2 cups plain breadcrumbs
  • Olive oil as needed for frying
  • lemon for serving
Pat the chicken dry and season with salt and black pepper.
Mix the yogurt, scallions, onion powder and a dash of salt and black pepper together in a bowl large enough to hold the chicken. Add the chicken and mix to coat it with the marinade. Refrigerate for at least 2 hours.Greek Yogurt Chicken Cutlets

Bring chicken to room temperature. Scrape off any excess marinade and press the chicken into the breadcrumbs, coating both sides. Allow the breaded cutlets 20 minutes to rest before frying.Greek Yogurt Chicken Cutlets

Heat the oil to medium-high and fry the cutlets until lightly browned – about 5 minutes per side. Cook in batches so you don’t crowd the pan. Drain them on paper towels and serve with lemon slices.

. . .  and a chicken cutlet  sandwich.

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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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