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Chicken
Recipes II
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Index of Recipes
Main Dishes
(continued)
Chicken
Mediterranean
Chicken Pot Pie
Chicken Tahitian
Chicken Tikka
Chicken under Bricks (Pollo al Mattone)
Chicken
with Browned Garlic Sauce
Chicken with Chickpeas and Almonds
Chicken with Forty Cloves of Garlic
Chicken
with Prosciutto and Sage
Chinese Chicken Livers with Snow Peas
Chinese Five-Spice Chicken (Wu Hsiang Chi)
Coconut Chicken with Three-Fruit Salsa
Cold Poached Chicken Breast with Watercress Sauce
Country Captain
Chicken
Crispy Chicken
Cutlets
Curried Chicken
Breasts
French Chicken with Tarragon (Poulet au Blanc a
l'Estragon)
Greek Chicken and Parsley in Egg-Lemon Sauce
(Kotopoulo me Maidano Avgolemono)
Greek Roasted Lemon Chicken (Psiti Kota meh Lemoni)
Grilled Chicken Breasts Cordon Bleu
Grilled Chicken
Wraps
Grilled Curried
Chicken
Herbed Roast Chicken
Honey Sesame Chicken
Hungarian
Chicken Paprikash
Indian
Chicken Curry (Murg Masala)
Indian Chicken in Almond Sauce (Shahi Murgh Badaami)
Italian Chicken Breasts with Lemon (Petti di Pollo
al Limone)
Italian Deviled Chicken (Pollo alla Diavola)
Jamaican Jerk
Chicken
Lemon Chicken
Mexican Chicken in Green Sauce (Pollo en Mole Verde)
Moroccan Roast
Chicken
Moroccan-Style Chicken Stew
Oven-Fried Chicken
Pennsylvania Dutch Chicken Pot Pie
Poached Chicken with Low-Fat Mustard Hollandaise
Portuguese
Chicken Piri-Piri
Portuguese Chicken with Peas (Frango com Ervilhas)
Quick Chicken Breasts with Herb Sauce
Ragout of Chicken
Raspberry Chicken
Russian Braised Chicken with Prunes (Tushonaia
Kuritsa s Chernoslivom)
Sesame Lime Chicken
Southern Fried Chicken with Onion Gravy
Spanish Catalan Chicken (Pollo a la Catalana)
Spanish Chicken in Almond Sauce (Pollo en Pepitoria)
Spanish Chicken with Olives (Pollo con Aceitunas)
Spicy Chicken Hash
Spicy Thai Chicken
Tarragon Lime
Chicken
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More chicken recipes
Main Dishes
(continued)
In trying to come up with a
name for this dish I reviewed the list of
ingredients and the answer became obvious. I think
you'll agree.
Chicken
Mediterranean
4-6 skinless, boneless chicken breast halves
3-4 large potatoes, unpeeled and quartered
1 Tbs (15 ml) olive oil
1/4 cup (60 ml) fresh lemon juice
1 Tbs (15 ml) finely chopped fresh rosemary leaves,
or 1 tsp (5 ml) dried
2-4 cloves garlic, finely chopped
1/4 cup (60 ml) chopped scallions (spring onions)
Salt and freshly ground pepper to taste
1/4 cup (60 ml) Kalamata or other black olive
1 cup (250 ml) sliced mushrooms
Place the chicken and potatoes in an oven-proof
casserole. Drizzle with olive oil and lemon juice.
Sprinkle with rosemary, garlic, scallions, salt, and
pepper. Marinate in the refrigerator for 30 to 60
minutes, turning occasionally. Bake covered in a
preheated 400F (200C) oven for 30 minutes. Add the
olives and mushrooms and bake an additional 30
minutes. Serves 4 to 6.
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Although I generally avoid using the term "comfort
food" because it means something different to
everyone, this dish epitomizes the term as far as I
am concerned. Whether made by my mother or ordered
in a roadside diner, it never fails to please.
Chicken Pot Pie
1 lb (450 g) boneless chicken meat, cut into 1-inch
(2 cm) pieces
4 carrots, cut into 1/2-inch (1 cm) slices
2 cups (500 ml) chicken broth
4 Tbs (60 ml) butter
1 cup (250 ml) sliced mushrooms
1 medium onion, chopped
1/2 tsp (2 ml) dried thyme
1/4 cup (60 ml) all-purpose flour
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream or half-and-half
2 cups (500 ml) frozen peas
Pastry dough for 2 pie crusts, frozen or from your
favorite recipe
Combine the chicken pieces, carrots, and broth in a
saucepan and bring to a boil over high heat. Simmer
covered for 5 minutes, remove from heat and set
aside. In a separate saucepan, melt the butter over
moderate heat. Add the mushrooms, onion, salt,
pepper, thyme, and flour and stir to thoroughly mix.
Cook over moderate heat for 5 minutes, stirring
frequently. Add the chicken broth mixture and stir
until the sauce thickens. Add the cream and peas and
stir for 2 minutes.
Roll the pastry into 12 circles about 6 inches (15
cm) in diameter. Place half in the bottoms of six
5-inch pie pans and fill with the chicken mixture.
Top with the remaining dough and pinch the edges
together, trimming off the excess with a knife. Cut
2 or 3 slits in the top of each and bake in a
preheated 425F (220C) oven for 35 minutes, or until
the crust is golden brown. Serves 6.
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This is not an authentic Tahitian recipe, but it's
still delicious. The name comes from the use of
tropical fruits which are now available year-round
almost everywhere. Please use fresh pineapple for
the best results-and if you're feeling fancy,
serve the chicken in scooped-out pineapple shells.
Chicken Tahitian
2 chickens, cut into serving pieces
2 Tbs (30 ml) butter or vegetable oil
1 cup (250 ml) orange juice
1/4 cup (60 ml) lemon or lime juice
1/4 cup (60 ml) brown sugar
2 Tbs (30 ml) soy sauce
1 Tbs (15 ml) cornstarch (cornflour)
1 fresh pineapple, peeled, cored, and coarsely diced
1 papaya, peeled, seeded, and coarsely diced
1-2 mangos, peeled, seeded, and coarsely diced
Brown the chicken pieces in the butter in a skillet
over high heat. Transfer the chicken to a baking
dish and bake in a preheated 350F oven for 30-40
minutes. Meanwhile, combine the orange juice, lemon
juice, brown sugar, soy sauce, and cornstarch in a
saucepan and bring to a boil over moderate heat,
stirring constantly. Add the fruits and pour over
the chicken for the last 10 minutes of cooking.
Serves 4 to 6.
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My imaginary girlfriend developed a fondness for
this dish while backpacking through India and
Southeast Asia during her college years. She tells
me that it is traditionally served on a bed of raw
onions sliced paper thin, but she prefers to serve
it by itself, or sometimes on a bed of rice pilaf. I
asked her if she knew the meaning of tikka
and she replied says it means "cutlet."
Chicken Tikka
2-3 lbs (900-1350 g) skinless, boneless chicken
breasts
1 cups (250 ml) plain yogurt
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) vegetable oil
6 cloves garlic, coarsely chopped
A 2-inch (5 cm) piece of ginger, coarsely chopped
1 tsp (5 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
Cut each chicken breast crosswise into 3 pieces and
place in a mixing bowl. Combine the remaining
ingredients in an electric blender or food processor
and process until smooth. Pour over the chicken and
toss to coat thoroughly. Let stand at room
temperature for 1 to 2 hours. Saute the chicken
pieces in small batches in a heavy skillet over high
heat until golden brown on all sides, about 10
minutes, adding more marinade to the skillet to
prevent sticking if necessary. Serve immediately.
Serves 4 to 6.
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Some recipes-maybe most-are all about
ingredients. This one is all about technique. The
weight of the bricks on the chicken during cooking
forces it to a uniform thickness to aid in even
cooking; the skin is pressed flat against the
cooking surface for even browning; and much of the
fat is squeezed out during cooking. This is truly
one of the world's great chicken recipes.
Chicken under Bricks (Pollo al Mattone)
1 roasting chicken, about 4-5 lbs (1.8-2.2 Kg)
The juice of 1 lemon
Salt and freshly ground pepper to taste
1/2 cup (125 ml) olive oil
Using a sharp knife or pair of poultry shears,
remove and discard the backbone from the chicken.
Lay the chicken on a flat surface, skin side up, and
flatten the breast by pressing with the heel of your
hand-the chicken should be as flat as possible.
Rub with lemon juice and season generously with salt
and pepper. Heat the oil in a large, heavy skillet
over medium-high heat until it is hot but not
smoking. Place the chicken in the oil skin side down
and place a lid or other skillet on top of the
chicken. Place two bricks or other weights totaling
about 10 pounds (4.5 Kg) on top of the lid and cook
the chicken over medium-high heat until the skin is
golden brown, about 12 minutes. Remove the weights
and lid and turn the chicken over. Replace the lid
and weights and cook 12 minutes more. To test for
doneness, pierce the thigh with the tip of a sharp
knife-the juices should run clear. Transfer the
chicken to a serving platter and cover with aluminum
foil. Let rest for 10 to 30 minutes before cutting
into serving pieces. Serves 4 to 6.
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French chefs have a fetish about not browning
garlic, but those of us who have ignored this
mandate, whether intentionally or by accident, know
that browned garlic takes on a lovely, slightly
bitter quality that is quite appealing.
Chicken
with Browned Garlic Sauce
1/4 cup (60 ml) extra-virgin olive oil
15 cloves garlic, peeled and thinly sliced
1 tsp (5 ml) hot red chili flakes
1 15-ounce (425 g) can tomatoes, drained
Salt and freshly ground pepper to taste
1 to 1 1/2 lbs (450-675 g) skinless boneless
chicken thighs
1/4 cup (60 ml) chopped fresh parsley
Heat the oil in a large skillet over moderate heat
and cook the sliced garlic and chili flakes,
stirring frequently, until the garlic is dark brown,
about 10 minutes. Be careful not to cook the garlic
until it begins to turn black. Add the tomatoes,
salt, and pepper and simmer uncovered until the
sauce is fairly thick, about 10 minutes. Add the
chicken thighs and cook covered, stirring
occasionally, until the chicken is cooked, about 15
minutes. Garnish with the parsley and serve
immediately. Serves 4 to 6.
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This simple dish has all the complex flavors of
North Africa.
Chicken
with Chickpeas and Almonds
4-6 skinless chicken breast halves
2 onions, finely chopped
1 cinnamon stick
2 cups (500 ml) chicken stock
1 can (15 oz, 425 g) chickpeas, drained
1/2 cup (60 ml) blanched almonds
1/2 tsp (2 ml) saffron threads
Salt and freshly ground pepper to taste
Chopped parsley for garnish
Combine all ingredients except the parsley in a pot
and bring to a boil over high heat. Reduce the heat
and simmer covered until the chicken is cooked
through, about 30 minutes. Serve garnished with
chopped parsley. Serves 4 to 6.
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This is a reduced fat version of a classic French
dish. Please don't be intimidated by the amount of
garlic in this recipe, since it becomes mellow and
sweet with cooking. Spread the garlic on bread or
toast for a special treat, or do as I do and eat the
cloves whole (minus the peel, of course) along with
the chicken.
Chicken with Forty Cloves of Garlic
40 cloves (3 to 4 heads) garlic, separated from the
head and unpeeled
1 Tbs (15 ml) olive oil
2 to 3 lbs (1-1.5 Kg) chicken pieces, skin and all
visible fat removed
1 cup (250 ml) white wine or chicken stock (plus
additional if necessary)
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
2 Tbs (30 ml) all-purpose flour
Place the cloves of garlic in a saucepan with enough
water to cover. Bring to a boil and simmer uncovered
for 10 minutes. Drain and set aside. Heat the olive
oil in a large pot over high heat. Brown the chicken
pieces on all sides. Add the wine or chicken stock,
thyme, salt, pepper, and reserved garlic. Bring to a
boil and simmer covered for 40 to 45 minutes. Remove
the chicken and garlic to a serving platter. Measure
the liquid remaining in the pan, and add more if
necessary to make 1 cup (250 ml). Return the liquid
to the pot and bring to a boil. Mix a little of the
liquid with the flour to form a slurry, and add to
the liquid. Cook 3 to 5 minutes, stirring
constantly, until the sauce has thickened. Spoon
over the chicken pieces and serve immediately.
Serves 4 to 6.
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Boneless, skinless chicken breasts are the ideal
meat for this week's "15-Minute Dishes" theme
because they will cook in under 10 minutes using the
following method.
Chicken
with Prosciutto and Sage
4 boneless, skinless chicken breast halves
8 leaves of fresh sage
8 paper-thin slices of prosciutto
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) vermouth, dry white wine, or
chicken broth
1/4 cup (60 ml) light cream or half and half
Salt and freshly ground pepper to taste
Hold the chicken breast halves firmly on a cutting
board with the palm of your hand. Using a sharp
knife, carefully cut the chicken breasts in half
horizontally, sliding the knife blade between your
hand and the cutting board. Place a sage leaf on
each piece of chicken, and wrap with a slice of
prosciutto, securing with a toothpick if necessary.
Heat the oil in a skillet over moderate heat and
saute each piece of chicken for 2 to 3 minutes on
each side. Add the vermouth and cook covered for 3
minutes. Remove the chicken from the skillet and add
the cream, salt, and pepper. Bring the sauce to a
boil and pour over the chicken. Serves 4.
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I may be in the minority here, but I love chicken
livers no matter how they're cooked. This
traditional Chinese preparation is no exception.
Chinese Chicken Livers with Snow Peas
1 lb (450 g) fresh snow peas (mangetouts), trimmed
1 lb (450 g) chicken livers, trimmed
3 Tbs (45 ml) soy sauce
2 Tbs (30 ml) rice wine or dry sherry
2 tsp (10 ml) cornstarch (cornflour)
1 tsp (5 ml) sugar
2 Tbs (30 ml) peanut or vegetable oil
1 Tbs (15 ml) finely chopped fresh ginger
3-4 scallions (spring onions), green and white
parts, cut into 1-inch (3 cm) pieces
Salt and freshly ground pepper to taste
Drop the snow peas into boiling salted water and
cook for 30 seconds. Drain and rinse-they should
be bright green-and set aside. Combine the chicken
livers, soy sauce, rice wine, cornstarch, and sugar
in a small bowl and toss to combine thoroughly. Heat
the oil in a wok or large heavy skillet over high
heat. Add the ginger and scallions and stir-fry for
30 seconds. Add the chicken livers and stir-fry
until they are firm and brown, 4 to 5 minutes. Add
the snow peas and stir-fry just until they are
heated through, about 1 minute. Adjust the seasoning
with salt and pepper. Serves 4 to 6.
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You can use one of the commercially prepared Chinese
five-spice powders in this dish if you like, but the
mixture of spices in this recipe will give the dish
a brighter, more distinctive flavor.
Chinese Five-Spice Chicken (Wu Hsiang Chi)
2-3 lbs (900-1350 g) chicken pieces
1 medium onion, finely chopped
1-3 cloves garlic, finely chopped
1/3 cup (80 ml) soy sauce
2 Tbs (30 ml) peanut or vegetable oil
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) crushed anise seeds
1/4 tsp (1 ml) ground nutmeg
A pinch of ground cloves
Place the chicken pieces in a large dish or plastic
bag. Mix the remaining ingredients and pour over the
chicken. Marinate refrigerated for 1 to 2 hours.
Transfer the chicken to a baking dish and brush with
the marinade. Cook uncovered in a preheated 350F
(180C) oven, brushing once or twice with the
marinade, until the chicken is done, about 1 hour.
Serves 4 to 6.
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Get out the little umbrellas and pull up the lounge
chairs because this delicious dish has "tropical"
written all over it.
Coconut Chicken with Three-Fruit Salsa
For the chicken:
4-6 skinless, boneless chicken breast halves,
pounded
to a thickness of about 1/2 inch (1.5 cm)
Salt and freshly ground pepper to taste
1 cup (250 ml) milk
All-purpose flour for dredging
2 eggs, beaten
1 cup (250 ml) shredded unsweetened coconut
2 Tbs (30 ml) butter or peanut oil
For the salsa:
1 cup (250 ml) diced peeled and seeded papaya
1 cup (250 ml) diced peeled mango
1 cup (250 ml) diced peeled and cored pineapple
1/4 cup (60 ml) chopped cilantro (coriander leaves)
1 jalapeño or other hot pepper, seeded and diced
(optional)
1 Tbs (15 ml) lime or lemon juice
1 Tbs (15 ml) rum (optional)
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
Season the chicken fillets with salt and pepper and
dip in the milk. Dredge very lightly with the flour,
dip into the beaten egg, and coat with the coconut.
Heat the butter in a large heavy skillet over
moderate heat and saute the chicken until golden
brown, 4 to 5 minutes per side. Combine the
ingredients for the salsa in a mixing bowl and toss
gently to combine. Serve the chicken on a bed of the
salsa, or spoon the salsa over the chicken. Serves 4
to 6.
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What little cooking there is to be done in this
recipe can be done in advance, allowing busy cooks
to catch up on their naps.
Cold Poached Chicken Breast with Watercress Sauce
1 medium onion, peeled and sliced
2 garlic cloves, crushed
1 sprig fresh rosemary, or 1 Tbs (15 ml) dried
4 to 6 skinless, boneless chicken breast halves
1 1/2 cups (375 ml) chopped watercress*
3/4 cups (180 ml) mayonnaise
3/4 cup (180 ml) sour cream
1 shallot, chopped
Salt and ground white pepper to taste
*You may substitute spinach, basil, parsley,
arugula, sorrel, or any combination of these.
Combine the onion, garlic, and the rosemary in a
saucepan along with enough water to cover the
chicken breasts, and bring to a boil. Simmer over
low heat for 5 minutes, then add the chicken
breasts. Simmer for 5 minutes, then remove from the
heat. Allow to sit in the poaching liquid for 10
minutes, then place the pan in the refrigerator,
complete with the poaching liquid. Allow to chill
for 2 to 3 hours.
For the sauce, combine the watercress, mayonnaise,
sour cream, shallot, salt, and pepper in a food
processor or electric blender and puree until
smooth. To serve, remove the breasts from the
poaching liquid and drain on paper towels. Place a
dollop of the sauce on top of each breast, and put
the rest of the sauce in a bowl for diners to serve
themselves. Serves 4 to 6.
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Legend has it that this dish was brought to
Savannah, Georgia by a sea captain who had run
across it in his travels to the East Indies. It has
since become a Southern classic, and was one of
FDR's favorite dishes.
Country Captain
Chicken
2-3 lbs (900-1350 g) chicken thighs or assorted
pieces
Salt and freshly ground pepper to taste
1 Tbs (15 ml) vegetable oil
2 onions, chopped
1 green bell pepper (capsicum), cored, seeded, and
chopped
2-4 cloves garlic, finely chopped
3 Tbs (45 ml) all-purpose flour
1 Tbs (15 ml) paprika
1 Tbs (15 ml) curry powder
1/4 tsp (1 ml) cayenne pepper, or to taste
1 1/2 cups (375 ml) chicken stock
1 can (14 1/2 oz, 411 g) diced tomatoes, drained
1/2 cup (125 ml) raisins
1 bay (laurel) leaf
1 mango, peeled, pitted, and chopped (optional)
Optional garnishes:
Mango chutney
Thinly sliced scallions (spring onions)
Chopped parsley or cilantro (coriander leaves)
Toasted slivered almonds
Chopped peanuts
Chopped pitted dates
Chopped banana
Shredded coconut
Season the chicken generously with salt and pepper.
Heat the oil in a large, heavy pot (Dutch oven) over
high heat and, working in batches, brown the chicken
pieces on all sides. Remove to a plate and set
aside. Add the onions, bell pepper, and garlic and
saute for 5 minutes. Add the flour, paprika, curry
powder, and cayenne and saute for 1 minute, stirring
constantly. Add the chicken stock, scraping the
bottom of the pot to dissolve the brown bits. Bring
to a boil, reduce the heat, and simmer covered for
10 minutes. Add the tomatoes, raisins, bay leaf, and
optional mango. Remove and discard the skin of the
chicken and add the chicken and the accumulated
juices to the pot, making sure it is submerged in
the liquid. Simmer tightly covered until the chicken
is done, about 30 minutes. Adjust seasoning with
salt and pepper and serve garnished as desired.
Serves 4 to 6.
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I know it isn't exactly considered haute cuisine,
but nothing makes a crispier, crunchier coating than
crushed potato chips.
Crispy Chicken
Cutlets
4-6 boneless, skinless chicken breast halves
1/2 cup (125 ml) mayonnaise
1 Tbs (15 ml) chili powder
The grated zest of 1 lemon
Salt and freshly ground pepper to taste
About 1/2 cup (125 ml) finely crushed potato chips
3 Tbs (45 ml) olive oil
Pound the chicken breasts a little to flatten them
and make them uniform in thickness. Cut in half
horizontally and set aside. Combine the mayonnaise,
chili powder, lemon zest, salt, and pepper in a
bowl, stirring to combine thoroughly. Place the
crushed potato chips on a plate. Add the chicken
cutlets to the mayonnaise mixture, tossing them to
coat evenly, and press into the potato chips to coat
both sides. Heat the oil in a large heavy skillet
over moderate heat and saute the cutlets in batches
until browned on both sides and cooked through,
about 5 minutes. Transfer to a baking sheet and keep
warm in a low oven while the remaining cutlets are
cooking. Serves 4 to 6.
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In spite of the overnight marinating for this dish,
it is still quick to assemble and easy to cook.
Curried Chicken
Breasts
4-6 skinless, boneless chicken breast halves
2-4 cloves garlic, finely chopped
1 cup (250 ml) plain yogurt
1/2 cup (125 ml) lemon or lime juice
2 tsp (10 ml) grated ginger
2 tsp (10 ml) ground coriander
2 tsp (10 ml) curry powder
1 tsp (5 ml) grated lemon or lime zest
1 tsp (5 ml) cayenne, or to taste
Salt and freshly ground pepper to taste
Combine all ingredients in a large, nonreactive bowl
and toss to thoroughly combine the ingredients and
coat the chicken breasts with the mixture. Marinate
overnight in the refrigerator. Broil or grill until
cooked through. Serves 4 to 6.
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The au blanc part of this recipe's title
refers to the fact that the chicken is not browned,
leaving it and the sauce a lovely pale white in
color. Please don't try to use dried tarragon in
this recipe; it really deserves the incomparable
flavor and aroma of the fresh herb.
French Chicken with Tarragon (Poulet au Blanc a
l'Estragon)
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
3 sprigs fresh tarragon
1/4 cup (60 ml) dry white wine (optional)
4-6 skinless, boneless chicken breast halves
1 1/2 cups (375 ml) long-grain rice
3 Tbs (45 ml) butter
Salt and freshly ground pepper to taste
Paprika to taste
For the sauce:
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
Cayenne pepper to taste
2 cups (500 ml) chicken cooking liquid, strained
1/4 cup (60 ml) heavy cream
3 Tbs (45 ml) chopped fresh tarragon leaves
Place the onion, carrot, celery, tarragon sprigs,
and optional white wine in a large pot. Place the
chicken breasts on top of the vegetables and add
enough water to cover. Bring to a boil over high
heat, reduce the heat and simmer covered until the
chicken is done, about 20 minutes. Meanwhile, boil
the rice in an ample amount of salted water until
tender, about 20 minutes. Drain and stir in the
butter, salt, pepper, and paprika. Arrange the rice
on a serving platter and place the drained chicken
breasts on top. Strain the cooking liquid to make
the sauce.
For the sauce: Heat the butter in a saucepan over
moderate heat and stir in the flour and cayenne.
Cook for 3 minutes, stirring frequently. Add the
cooking liquid and bring to a boil, stirring
frequently. Stir in the cream and tarragon and
adjust the seasoning with salt and pepper. Simmer
for 3 minutes. Spoon over the chicken and serve
immediately. Serves 4 to 6.
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A review of the Greek recipes I have published over
the years would reveal that I am inordinately fond
of egg-lemon sauce. It is paired with chicken and
parsley in this unusual dish in which the parsley is
treated more like a vegetable than as a garnish.
Greek Chicken and Parsley in Egg-Lemon Sauce (Kotopoulo
me Maidano Avgolemono)
1/2 cup (125 ml) olive oil
2-3 lbs (900-1350 g) chicken pieces
1 cup (250 ml) dry white wine
Salt and freshly ground pepper to taste
1 cup (250 ml) chicken stock or water
3 lbs (1350 g) fresh flat-leaf parsley plus
additional for garnish
10-12 scallions (spring onions), green and white
parts, chopped
Avgolemono sauce (see below)
Heat half the oil in a skillet over moderate heat
and brown the chicken pieces on all sides. Add the
wine and cook for 5 minutes. Add the salt, pepper,
and chicken stock and simmer covered over low heat
for 30 minutes. Cut off and discard most of the
stems of the parsley. Heat the remaining oil in a
separate skillet over moderate heat and saute the
parsley and scallions until wilted, about 3 minutes.
Add to the chicken mixture and cook 10 to 15 minutes
more. Place the chicken pieces on a serving platter
or individual plates and arrange the parsley mixture
around the chicken. Spoon the avgolemono sauce over
the chicken and garnish with chopped fresh parsley.
Serves 4 to 6.
Avgolemono Sauce
2 eggs
Juice of 2 lemons
2 tsp (10 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
1 1/2 cups (375 ml) chicken stock or water
Salt and freshly ground pepper to taste
Whisk together the eggs, lemon juice, and cornstarch
mixture. Combine with the remaining ingredients in a
saucepan and bring to a simmer over low heat,
stirring frequently, until the sauce is hot and
slightly thickened. Do not boil. Makes about 2 cups
(500 ml).
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It really takes only two ingredients to conjure up
the flavors of Greece: lemon and oregano. This
simple method of cooking chicken is as old as the
hills and can be used with fish and shellfish as
well.
Greek Roasted Lemon Chicken (Psiti Kota meh Lemoni)
4 Tbs (60 ml) butter
4 Tbs (60 ml) olive oil
2 lbs (900 g) chicken pieces
1 Tbs (15 ml) dried oregano
Salt and freshly ground pepper to taste
1/4 cup (60 ml) lemon juice
2 cups (500 ml) boiling water
2 Tbs (30 ml) cornstarch (cornflour) mixed with
1/4 cup (60 ml) cold water
Combine the butter and olive oil in a small pot and
heat gently until the butter is melted. Place half
the mixture in a roasting pan. Season the chicken
pieces with the oregano, salt, and pepper, and place
in the pan. Combine the lemon juice with the
remaining butter mixture and baste the chicken with
it. Bake the chicken in a 375F (190C) oven, basting
several times, until the skin is crispy and the
chicken is cooked through, 30 to 40 minutes.
Transfer the chicken to a platter and add the
boiling water to the roasting pan, scraping the
bottom to dissolve the brown bits. Transfer the
liquid to a small pot over moderate heat and stir in
the cornstarch mixture. Add any remaining basting
liquid and bring to a boil, stirring constantly.
Adjust the seasoning with salt and pepper and serve
the gravy along with the chicken. Serves 4 to 6.
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The classic French dish gets updated for the modern
backyard chef.
Grilled Chicken Breasts Cordon Bleu
1/2 cup (125 ml) shredded Gruyere or Swiss cheese
1/2 cup (125 ml) finely chopped cooked ham
Salt and freshly ground pepper to taste
4-6 skinless, boneless chicken breast halves
2 Tbs (30 ml) butter, melted
Combine the cheese, ham, salt, and pepper in a small
mixing bowl. Place each chicken breast half in
between two layers of plastic wrap and pound, using
a meat mallet or the bottom of a small heavy pan,
until the meat is about 1/4 inch (5 mm) thick.
Divide the cheese mixture between the flattened
breast halves and fold them in half to cover the
filling. Skewer the sides shut with toothpicks,
brush both sides with melted butter, and season with
salt and pepper. Grill directly over hot coals for 4
to 5 minutes per side, until the meat juices run
clear and the cheese is melted. Carefully remove the
toothpicks before serving. Serves 4 to 6.
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If you are planning on grilling at your picnic then
you can take these along in the marinade. Otherwise,
cook them ahead and transport them chilled. Either
way, they are tasty and nutritious.
Grilled Chicken
Wraps
8 skinless, boneless chicken breast halves
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) soy sauce
1/4 cup (60 ml) rice wine or sake
2 Tbs (30 ml) lime juice
2 Tbs (30 ml) sesame oil
1 Tbs (15 ml) honey
1 Tbs (15 ml) grated fresh ginger
1 tsp (5 ml) Chinese five-spice powder*
8 flour tortillas or pita breads
* Available in the spice section of most
supermarkets and in Asian specialty shops.
Place the chicken breasts in a shallow glass pan.
Stir together the remaining ingredients except for
the tortillas and pour over the chicken. Marinate
refrigerated for 30 minutes to several hours. Grill
or broil the chicken breasts until done, about 3
minutes per side. Serve immediately wrapped in a
tortilla or pita bread, or transport chilled and
wrap immediately before serving. Serves 8.
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This quick main dish couldn't be much easier, and
offers some variety for the summer backyard grill.
Grilled Curried
Chicken
1 1/2 cups (375 ml) plain yogurt
1/2 cup (155 ml) lemon or lime juice
1 Tbs (15 ml) grated lemon or lime peel
1 Tbs (15 ml) finely chopped ginger
1 Tbs (15 ml) ground coriander
1 tsp (5 ml) paprika
1 tsp (5 ml) cayenne pepper, or to taste
1 tsp (5 ml) curry powder
3-4 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
2 chickens, cut into serving pieces
Combine all ingredients except the chicken pieces in
a large bowl and stir to combine. Add the chicken
pieces and toss to coat. Marinate overnight, turning
the pieces occasionally. Grill or broil the chicken
until done, basting frequently with the marinade.
Serves 4 to 6.
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This method of roasting requires a little more
attention than others due to the frequent basting,
but the result is a crisp skin that makes it well
worth the extra effort.
Herbed Roast Chicken
1 roasting chicken (3.5 to 4 lbs, 1.5 to 1.8 Kg)
Salt and freshly ground pepper to taste
4-6 cloves garlic, peeled and gently crushed
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, cut into wedges
3 Tbs (45 ml) olive oil
Season the inside of the chicken with salt and
pepper. Place the garlic, herbs, and lemon wedges in
the cavity. Truss the chicken and place in a lightly
greased roasting pan. Drizzle with the olive oil and
rub it into the skin of the chicken. Place the pan
in the center of a preheated 425F (220C) oven. Baste
with the accumulated pan juices every 10 to 15
minutes until the chicken is done, about 80 to 90
minutes. The chicken is done when the juices run
clear when the thickest part of the thigh is pricked
with a knife. Remove the chicken from the oven and
allow to rest 10 minutes before carving. Serves 4 to
6.
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I haven't published quantities for the ingredients
in this recipe because I do it by eye. It may be the
easiest chicken recipe you have ever cooked, and
your family will love it. If you dream up an exotic
name for it such as "Poulet a la Reinne de la Maison,"
you may be able to convince them you slaved all day
over a hot stove.
Honey Sesame Chicken
Chicken pieces (I like thighs for this dish)
Honey
Sesame seeds
Salt and freshly ground pepper to taste
Remove the skin from the chicken pieces if you want
to reduce fat. Season with salt and pepper, and
place in a baking pan. A layer of aluminum foil
underneath will make clean-up easier. Drizzle with
honey and sprinkle a liberal amount of sesame seeds
on each piece. Bake in a 325F (160C) oven for 30
minutes, or until cooked through.
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This classic Hungarian stew makes its own liquid as
it cooks. Be sure to use sweet Hungarian paprika for
the best flavor and color. You might consider
serving this dish with egg noodles or mashed
potatoes.
Hungarian
Chicken Paprikash
8-12 bone-in skinless chicken thighs
Salt and freshly ground pepper to taste
1 Tbs (15 ml) vegetable oil
1 large onion, thinly sliced
1 red bell pepper, cored, seeded, and cut into thin
strips
1 green bell pepper, cored, seeded, and cut into
thin strips
4 Tbs (60 ml) paprika
1 Tbs (15 ml) all-purpose flour
1/2 cup (125 ml) dry white wine or chicken stock
1 can (15 oz, 425 g) can diced tomatoes, drained
1/2 cup (125 ml) sour cream
Chopped fresh parsley for garnish
Season the chicken thighs liberally with salt and
pepper. Heat the oil in a large pot and, working in
batches, lightly brown the chicken thighs on all
sides. Remove the chicken to a plate and saute the
onions in the same pot until tender but not browned,
about 5 minutes. Add the peppers and saute another 5
minutes. Add the paprika and flour and stir until
the paprika becomes fragrant, about 1 minute. Add
the wine and stir to scrape up the brown bits in the
bottom of the pan. Stir in the tomatoes and return
the chicken thighs and the accumulated juices to the
pan, nestling them under the vegetables. Simmer
tightly covered over low heat or bake in a 300F
(150C) oven until the chicken is cooked through,
about 30 minutes. Remove the pot from the heat and
transfer the chicken thighs to a serving platter.
Place the sour cream in a small bowl and stir into
it some of the liquid in the pot. Add the sour cream
mixture to the pot and stir to mix well. Spoon the
sauce over the chicken and garnish with chopped
parsley. Serves 4 to 6.
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This dish is representative of the many masalas,
or spice mixtures that characterize Indian cooking.
Indian
Chicken Curry (Murg Masala)
For the masala:
2 medium onions, finely chopped
2-4 cloves garlic, finely chopped
1-inch (2.5 cm) piece of ginger, finely chopped
2 Tbs (30 ml) water
2 tsp (10 ml) ground cumin
2 tsp (10 ml) ground coriander seed
2 tsp (10 ml) salt
1 tsp (5 ml) cayenne pepper, or to taste
1/2 tsp (2 ml) ground turmeric
For the chicken:
4 Tbs (60 ml) vegetable or peanut oil
2-inch (5 cm) piece of cinnamon stick
2-3 lbs (900-1350 g) skinless, boneless chicken
breasts, trimmed of fat and quartered
Juice of 1 lemon
1 cup (250 ml) chicken broth or water
6 whole black peppercorns
Fresh cilantro (coriander leaves) for garnish
Combine all the ingredients for the masala in an
electric blender and process until a moist paste is
formed. Heat the oil in a large skillet over
moderate heat and add the masala and cinnamon stick.
Cook, stirring frequently, for 6 to 8 minutes. Add
the chicken pieces and stir until they are coated.
Add the lemon juice, chicken broth, and peppercorns
and bring to a boil. Reduce the heat and simmer
covered for 15 minutes. Remove the lid and let the
sauce reduce for about 5 minutes. Remove and discard
the cinnamon stick before serving. Serve with rice,
garnished with chopped cilantro. Serves 4 to 6.
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Northern India was invaded by the Moghuls in the
sixteenth century. These people of Turkish/Mongol
extraction introduced new foods and cooking
techniques from other lands they had conquered,
especially Persia, and Moghul cooking became known
as the highest and most refined style of Indian
cooking. To this day, this is the style of food
served in most fine Indian restaurants in India and
around the world. Here is a dish using the almonds
that the Moghuls introduced to the subcontinent.
Indian Chicken in Almond Sauce (Shahi Murgh Badaami)
1/2 cup (125 ml) vegetable oil
2-3 lbs (900 g-1.35 Kg) skinless chicken pieces
or 2-3 Cornish game hens, halved and skinned
4 cups (1 L) thinly sliced onions
1/3 cup (80 ml) slivered blanched almonds
4 Tbs (60 ml) coriander seeds
4 tsp (20 ml) green cardamom pods* (about 50)
1-2 tsp (5-10 ml) cayenne pepper, or to taste
2 cups (500 ml) plain yogurt
Salt to taste
* Available in finer supermarkets and Asian and
Indian specialty shops
Heat about 2 tablespoons (30 ml) of the oil in a
large, heavy pan over moderate heat and add the
chicken pieces. Cook, turning frequently, just until
they lose their pink color-do not brown them
because this will darken the sauce. Transfer the
chicken pieces to a platter and heat the remaining
oil in the pan. Saute the onions until they are
tender but not browned, about 10 minutes. Add the
almonds, coriander, and cardamom and cook until they
become aromatic and slightly browned, about 3
minutes. Remove from the heat and stir in 1 cup (250
ml) water and the cayenne pepper. Puree the mixture
in batches in an electric blender or food processor
and return it to the pot. Add the chicken pieces,
yogurt, and salt and bring to a boil. Reduce the
heat and simmer covered until the chicken is tender
and the sauce has thickened, about 40 minutes. The
oil should have separated from the sauce to form a
glaze over the sauce and chicken. This glaze is
prized in India and is a trademark of opulent
cooking. Remove the dish from the heat and let rest
for at least 30 minutes, or refrigerate for up to 2
days (this dish improves with time) before serving.
Reheat by simmering over moderate heat until the
chicken is piping hot. Serves 4 to 6.
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This is one of those rare occasions when I would
rather use butter than olive oil in order to let the
bright, fresh flavor of the lemon dominate the dish.
Italian Chicken Breasts with Lemon (Petti di Pollo
al Limone)
4-6 boneless, skinless chicken breast halves
Salt and freshly ground pepper to taste
All-purpose flour for dredging
4 Tbs (60 ml) butter
1/4 cup (60 ml) freshly squeezed lemon juice
The grated zest of 1 lemon
2 Tbs (30 ml) finely chopped parsley
Trim the chicken breasts of any excess fat and slice
in half horizontally. Season the chicken with salt
and pepper and dust lightly with flour. Heat the
butter in a large skillet over moderate heat and
saute the chicken a few pieces at a time (don't
crowd the skillet) until golden brown on both sides
and firm to the touch, about 2 minutes per side.
Transfer the cooked chicken to a platter while you
cook the remaining pieces. After cooking the chicken
add the remaining ingredients to the skillet and
cook until the sauce is slightly thickened. Transfer
the chicken to the skillet and turn them in the
sauce to coat both sides. Serves 4 to 6.
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Here is a classic Italian dish that gets its name
from the hot red peppers. In reality it is only
mildly spicy, so don't skimp on the seasonings.
Italian Deviled Chicken (Pollo alla Diavola)
8 Tbs (120 ml) butter, melted
2 Tbs (30 ml) olive oil
1/4 tsp (1 ml) crushed red pepper flakes, or more to
taste
2-3 cloves garlic, finely chopped
1/4 cup (60 ml) finely chopped onion
2 Tbs (30 ml) finely chopped flat-leaf parsley
2-3 lbs (900-1350 g) chicken quarters
Salt to taste
Lemon wedges for garnish
Combine the butter, oil, and red pepper flakes in a
small bowl. In a separate bowl mix together the
garlic, onion, parsley, and 4 teaspoons (20 ml) of
the butter mixture to form a coarse paste. Brush the
chicken quarters with some of the remaining butter
mixture, sprinkle with salt, and broil, skin side
down, under a preheated broiler for 5 minutes. Baste
again and continue broiling for 5 more minutes. Turn
the chicken skin side up and baste again. Broil
another 10 to 15 minutes, basting every 5 minutes,
until the juices run clear when a thigh is pierced
with the tip of a knife. Spread the onion mixture
over the chicken using a metal spatula to pat it
firmly into place and continue broiling until the
coating is lightly browned, 3 to 4 minutes. Transfer
the chicken to a platter or individual serving
plates and spoon the pan drippings over it. Serve
garnished with lemon wedges. Serves 4 to 6.
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In Jamaica this seasoning mixture is used to flavor
chicken, pork, fish, and shellfish, and is often
added to soups and stews. If you like spicy food,
you'll probably want to put it on just about
everything too.
Jamaican Jerk
Chicken
For the jerk seasoning:
4 scallions (spring onions), white parts only
1 habanero chile, stemmed and seeded
3 Tbs (45 ml) vegetable oil
3 Tbs (45 ml) fresh lime juice
2-4 cloves garlic
2 tsp (10 ml) dried thyme
2 tsp (10 ml) ground allspice
Salt and freshly ground pepper to taste
2-3 lbs (900-1400 g) chicken pieces
Combine the ingredients for the jerk seasoning in an
electric blender or food processor and process until
smooth. Rub the mixture over the chicken pieces and
refrigerate covered for 12 hours or overnight. Grill
skin side up over indirect heat until the juices run
clear, 30 to 40 minutes. Turn and place the pieces
skin side down directly over hot coals for 5 minutes
to crisp the skin. Serves 4 to 6.
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This dish is usually battered and fried when
encountered in Chinese restaurants in the USA, but
this version is lighter, healthier, and less time
consuming.
Lemon Chicken
3 lbs (1.5 kg) chicken pieces
2 Tbs (30 ml) soy sauce
The zest of 1 lemon, finely chopped
1/3 cup (80 ml) lemon juice
1 cup (250 ml) water
1 Tbs (15 ml) sugar
1 Tbs (15 ml) finely chopped fresh ginger
1 tsp (5 ml) sesame oil
1 tsp (5 ml) cornstarch (cornflour) mixed with
1 Tbs (15 ml) water
Lemon slices and chopped scallions (spring
onions) for garnish
Rub the chicken pieces with 1 tablespoon (15 ml) of
the soy sauce and set aside. Combine the remaining
tablespoon of soy sauce, lemon zest, lemon juice,
water, and sugar in a small bowl, stirring to
dissolve the sugar. Heat the sesame oil in a wok or
large, heavy skillet over high heat. Brown the
chicken pieces on all sides. Add the ginger and cook
for 1 minutes. Add the lemon mixture and bring to a
boil. Reduce the heat to very low and simmer the
chicken covered for 20 minutes. Remove the chicken
to a warm platter and add the cornflour mixture to
the pan. Stir the mixture until it boils and has
thickened. Spoon over the chicken pieces and garnish
with lemon slices and chopped scallions. Serves 4 to
6.
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This green version is just one example of the many
moles of Mexican cuisine. A mole (from the
Nahuatl word molli for sauce) doesn't
necessarily include chocolate as some food pundits
would have us believe, but some sort of chili pepper
is always among the ingredients.
Mexican Chicken in Green Sauce (Pollo en Mole Verde)
2-3 lbs (900-1350 g) chicken pieces
2 cups (500 ml) chicken stock
8 poblano chilies
1 cup pumpkin seeds* or pine nuts (pignoli)
1/2 cup (125 ml) walnuts
1/2 cup (125 ml) almonds
1 large onion, chopped
2-4 cloves garlic, chopped
2 cups (500 ml) coarsely chopped tomatillos (Mexican
green tomatoes)
1 bunch cilantro (coriander leaves)
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil
* Also called pepitas, pumpkin seeds are
available in many supermarkets and Hispanic
specialty shops.
Combine the chicken pieces and stock in a pot and
bring to a boil over high heat. Reduce the heat and
simmer covered for 45 minutes. Drain the chicken and
keep it warm, reserving the stock. Using a fork,
hold the poblano chiles over a gas flame or electric
burner until the skin is blistered and blackened in
places. Place in a paper bag and allow to rest for
20 minutes. Peel the peppers, slit them lengthwise,
and remove the seeds and veins. Working in small
batches, pulverize the pumpkin seeds in an electric
blender or food processor. Combine the poblano
chiles, ground pumpkin seeds, walnuts, almonds,
onion, garlic, tomatillos, coriander, salt, and
pepper in a bowl and mix to combine. Working in
batches, puree the mixture in an electric blender or
food processor, adding enough of the reserved
chicken stock to make a thick paste. Heat the oil in
a large skillet over high heat and add the sauce.
Cook, stirring constantly, for 3 to 4 minutes. Thin
to the consistency of heavy cream with the chicken
stock if necessary. Reduce the heat to very low,
transfer the chicken to the skillet, and simmer
covered until the chicken is very tender, 15 to 20
minutes. Serves 4 to 6.
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Pipián is difficult to translate. My
Spanish-English dictionary says simply "fricassee,"
and the dictionary of the Spanish Royal Academy
defines it as a New World stew made with meat,
chicken, turkey, or other fowl with salt pork and
almonds. The Spanish Academy not withstanding, some
versions are based around seafood, and vegetarian
versions can also be found.
Mexican Chicken Stew with Almonds (Pollo en Pipián
de Almendra)
3 lbs (1.35 Kg) chicken pieces
3 cups (750 ml) chicken stock
2-3 scallions (spring onions), green and white
parts,
coarsely chopped
2-3 sprigs cilantro (coriander)
1 carrot, coarsely chopped
6 ancho* chilies, seeded, torn into pieces, and
soaked
in warm water for 1 hour
1/2 cup (125 ml) blanched almonds, toasted and
pulverized in a blender or food processor
2 Tbs (30 ml) vegetable oil
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) dried oregano
A pinch ground cloves
Salt and freshly ground pepper to taste
* Available in finer supermarkets and Hispanic
specialty shops
Combine the chicken, stock, scallions, cilantro, and
carrot in a large pot and bring to a boil over high
heat. Reduce the heat and simmer covered for 45
minutes. Remove the chicken pieces, strain and
reserve the stock, and return the chicken pieces to
the pot. Puree the soaked ancho chilies along with a
little of the soaking liquid in an electric blender
or food processor. Heat the oil in a skillet over
moderate heat and saute the chili mixture and
pulverized almonds for 5 minutes, stirring
frequently. Add about 2 cups (500 ml) of the
reserved chicken stock to make a medium-thick sauce.
Stir in the seasonings and pour the sauce over the
chicken. Cook over moderate heat for 10 minutes, or
until the chicken is heated through. Serves 4 to 6.
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The spicy rub used in this recipe can also be
applied to pork, lamb, and seafood.
Moroccan Roast
Chicken
2 shallots, chopped
2-4 cloves garlic, chopped
2 sprigs parsley
2 sprigs cilantro (coriander)
2 tsp (10 ml) paprika
2 tsp (10 ml) ground cumin
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
3-4 lbs (1.5-2 Kg) whole chicken or chicken parts
2 lemons, quartered
Combine the shallots, garlic, parsley, cilantro,
paprika, cumin, salt, pepper, and optional cayenne
in an electric blender or food processor and process
until a smooth paste is formed. Rub the paste on the
chicken and refrigerate for 1 to 2 hours. Place the
chicken in a roasting pan and place the lemon wedges
among the pieces (or in the cavity if using a whole
chicken), squeezing a little lemon juice over the
chicken. Bake in a preheated 400F (200C) oven (or
grill over hot coals) until the juices run clear
when the thickest part of the thigh is pierced,
about 1 hour (2 hours if using a whole chicken).
Remove from the oven and let stand for 10 minutes
before serving. Serves 4 to 6.
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This dish, although not entirely authentic, has all
the flavors of a Moroccan tagine. Serve it with
couscous or brown rice for more North African
flavors.
Moroccan-Style
Chicken Stew
2 15-oz (425 g) cans chickpeas, rinsed and drained
1 15-oz (425 g) can chopped tomatoes, drained
1 onion, chopped
1 red or green bell pepper, cored, seeded, and
chopped
1/4 cup (60 ml) golden raisins (sultanas)
1/4 cup (60 ml) chopped dried apricots
2 Tbs (30 ml) tomato paste mixed with
2 Tbs (30 ml) water
2 tsp (10 ml) ground cumin
1/4 tsp (1 ml) cayenne pepper, or to taste
(optional)
Salt and freshly ground pepper to taste
1-2 lbs (450-900 g) skinless chicken thighs
Chopped cilantro (coriander leaves) for garnish
Combine all the ingredients except the chicken
thighs and cilantro in a heavy pot or slow cooker,
stirring to combine. Place the chicken thighs on
top. Cover tightly and bake in a preheated 300F
(150C) oven, or simmer over a very low flame on the
stove top, or cook in the slow cooker set on high,
for 2 to 3 hours. Garnish with chopped cilantro.
Serves 4 to 6.
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The Southern United States has a worldwide
reputation for its many variations on fried chicken,
and here is one version that might not be so
universally known. The traditional process of frying
chicken in deep fat a few pieces at a time can be
laborious and time-consuming, so this simplified
method is often used when large quantities of
chicken are needed for a church dinner or family
reunion.
Oven-Fried Chicken
3-4 lbs (1.3-1.8 Kg) chicken pieces
1 Tbs (15 ml) paprika
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter, melted
Season the chicken generously with paprika, salt,
and pepper. Place in a single layer on a baking
sheet or shallow baking pan. Brush with half the
melted butter and cover tightly with aluminum foil.
Bake in a preheated 400F (200C) oven for 20 minutes.
Remove the foil, raise the oven temperature to 450F
(230C) and bake an additional 20 minutes. Turn the
chicken over, brush with the remaining butter, and
bake uncovered for 20 minutes more. Serve hot,
chilled, or at room temperature. Serves 4 to 6.
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Unlike other parts of the country where chicken pot
pie is served with a crisp pastry topping, the
Pennsylvania Dutch prefer to cook the pie dough in
the broth.
Pennsylvania Dutch Chicken Pot Pie
For the dough:
3 cups (750 ml) all-purpose flour
2 eggs
1 Tbs (15 ml) butter
1/2-3/4 cup (125-180 ml) water
3 lbs (1.35 Kg) chicken parts
2 quarts (2 L) water
3-4 potatoes, diced
3-4 ribs celery, chopped
3-4 carrots, chopped
1 onion, chopped
2-3 sprigs fresh parsley
Salt and freshly ground pepper to taste
1/4 tsp (1 ml) saffron (optional)
Chopped parsley for garnish
Mix together the dough ingredients, adding just
enough water to form a stiff dough. Roll into a thin
sheet on a floured surface and cut into 2-inch (5
cm) squares. Let dry for at least 1 hour.
Combine the chicken and water in a large pot and
bring to a boil over high heat. Reduce the heat and
simmer covered until the chicken is tender, 20 to 30
minutes. Remove the chicken from the pot and skim
any foam off the surface of the broth. Remove the
meat from the chicken bones, discarding the bones
and skin. Add the vegetables, salt, pepper, and
saffron to the broth and simmer 10 minutes. Add the
squares of dough to the broth and simmer 30 minutes,
stirring occasionally. Add the chicken meat and heat
through. Serve immediately garnished with chopped
parsley. Serves 8 to 12.
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This light version of the classic hollandaise sauce
calls for liquid egg substitute. If this is
unavailable in your area then you will have to use
real eggs, but you can still maintain a low-fat
profile by using just a small dab of the sauce on
your chicken.
Poached Chicken with Low-Fat Mustard Hollandaise
2 scallions, finely chopped
1 sprig fresh tarragon, finely chopped, or
1 tsp (5 ml) dried tarragon
Juice of 1 lemon
1 cup (250 ml) water
4 to 6 skinless, boneless chicken breast halves
Salt and freshly ground black pepper to taste
1 recipe low-fat mustard hollandaise sauce (see
below)
Combine the scallions, tarragon, lemon juice, and
water in a skillet large enough to hold the chicken
breasts in a single layer. Season the chicken with
salt and pepper. Bring the water to a boil and add
the chicken breasts. Add enough water to barely
cover the chicken and return to the boil.
Immediately reduce the heat to a simmer and cook
covered for 15 to 20 minutes, until the chicken is
firm to the touch. Remove the chicken breasts with a
slotted spoon and spoon the hollandaise over each
portion. Reserve the poaching liquid to make the
hollandaise. Serve the remaining hollandaise on the
side for diners to help themselves. Serves 4 to 6.
Low-Fat Mustard Hollandaise
Sauce
4 Tbs (60 ml) lemon juice
3/4 cups reserved poaching liquid (see above) or
chicken broth
1/3 cup (80 ml) egg substitute, shaken vigorously
(or two whole eggs)
2 Tbs (30 ml) butter, melted
1 Tbs (15 ml) Dijon style mustard
Salt and cayenne pepper to taste
Combine the lemon juice and the reserved poaching
liquid in a small saucepan and boil until it is
reduced to about 1/2 cup (125 ml). Meanwhile, beat
the egg substitute in a heavy-bottomed saucepan over
low heat. Slowly add the hot broth mixture, beating
constantly, until the egg substitute thickens, about
3 minutes. Be careful not to overheat and curdle the
egg mixture. When the sauce is the consistency of
melted ice cream, whisk in the butter, mustard, and
salt and pepper. This produces a thin hollandaise
which will thicken slightly as it cools. Makes about
1 cup (250 ml).
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This is a classic Portuguese dish, popular wherever
Portuguese people are to be found. The name comes
from the chiles and traditional spice mixture of
Angola, a former Portuguese colony. Prepared
piri-piri sauce is available in some gourmet shops
and on the internet, but you can substitute any hot
sauce that you have on hand.
Portuguese
Chicken Piri-Piri
3 Tbs (45 ml) olive oil
4-6 chicken breast halves, skinless if desired
Salt and freshly ground pepper to taste
1 onion, thinly sliced
2 carrots, cut into thin strips
2 parsnips, cut into thin strips
1 red bell pepper, cored, seeded, and cut into thin
strips
1 green bell pepper, cored, seeded, and cut into
thin strips
4 cups (1 L) chicken or vegetable stock
3-4 tomatoes, cored and quartered
1 Tbs (15 ml) tomato paste
1 cinnamon stick
2 bay (laurel) leaves
1 sprig fresh thyme
Piri-piri sauce or other hot sauce to taste
1 1/2 cup (375 ml) long-grain rice
1 Tbs (15 ml) lime or lemon juice
Heat the oil in a large skillet over moderate heat.
Season the chicken generously with salt and pepper
and brown on all sides. Add the onion and saute for
about 3 minutes. Add the remaining vegetables and
saute until tender but not brown, about 5 minutes.
Add the stock, tomatoes, tomato paste, cinnamon
stick, bay leaves, thyme, and piri-piri sauce and
bring to a boil. Ladle about 1 1/2 cups (375 ml) of
the cooking liquid into a small pot and set aside.
Place the rice in the bottom of a large baking dish.
Transfer the chicken and vegetables to the baking
dish and add the liquid from the skillet. Bake
tightly covered in a preheated 350F (180C) oven
until the rice is cooked, about 30 minutes.
Meanwhile, heat the reserved liquid and add the lime
juice and additional piri-piri sauce to taste. Serve
the chicken and vegetables on top of the rice, and
serve the additional sauce separately. Serves 4 to
6.
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This may not be the official national dish or
Portugal, but it could be. Fragrant with the sweet
aroma of Portugal's best wines, it's a dish you
won't soon forget.
Portuguese Chicken with Peas (Frango com Ervilhas)
3-4 lbs (1.4-1.8 Kg) chicken pieces
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
2 Tbs (30 ml) butter
2 onions, finely chopped
1 cup (250 ml) chicken stock
1/2 cup (125 ml) dry Port or Madeira wine
1/2 tsp (2 ml) chopped fresh oregano or 1/4 tsp (1
ml) dried
1-2 cups (250-500 ml) fresh or frozen green peas
Season the chicken with salt and pepper. Heat the
oil and butter in a large heavy baking dish over
moderate heat and brown the chicken on all sides.
Transfer the chicken to a plate and set aside. Saute
the onions in the same baking dish until tender but
not brown, about 10 minutes. Stir in the stock,
wine, and oregano and return the chicken to the
skillet. Cover and simmer over low heat until the
chicken is tender, 45 to 60 minutes. Adjust the
seasoning with salt and pepper and add the peas
about 15 minutes before serving. Serves 4 to 6.
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This technique can also be used with fish fillets
and shrimp or scallops, and the sauce can also be
used to top rice, noodles, or potatoes.
Quick Chicken Breasts with Herb Sauce
4-6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
All-purpose flour for dredging
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) chicken stock or water
1/4 cup (60 ml) chopped fresh herbs such as parsley,
cilantro, dill, chives, or savory
2 Tbs (30 ml) capers (optional)
2 Tbs (30 ml) butter (optional)
Season the chicken breasts with salt and pepper and
coat lightly with flour. Heat the olive oil in a
skillet over moderate heat and saute the chicken
breasts until golden brown on both sides and firm to
the touch. Transfer the chicken to an oven-proof
platter and keep warm in a 200F (90C) oven. Add the
wine and chicken stock to the skillet and reduce it
by half, being sure to scrape up all the brown bits
in the skillet as you stir. Stir in the fresh herbs
and the optional capers and butter, and adjust the
seasoning with salt and pepper. Spoon the sauce over
the chicken and serve immediately. Serves 4 to 6.
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This classic French dish is easier to make than one
might think.
Ragout of Chicken
2 Tbs (30 ml) butter
1 Tbs (15 ml) olive oil
2-3 lbs (900-1350 g) chicken parts
2-3 large onions, sliced
Salt and freshly ground pepper to taste
1-2 cloves garlic, finely chopped
1 bay (laurel) leaf
1/4 tsp (1 ml) dried thyme
1 large tomato, chopped
3 cups (750 ml) dry red wine
1 cup (250 ml) chicken stock
1 1/2 Tbs (22 ml) all-purpose flour blended to a
paste with
1 1/2 Tbs (22 ml) butter
Chopped parsley for garnish
Heat the butter and oil in a large heavy pot over
high heat and brown the chicken pieces on all sides.
Remove the chicken to a plate and, in the same pot,
cook the onions until lightly browned, 10 to 15
minutes. Season the chicken with salt and pepper and
return it to the pot. Add the garlic, bay leaf,
thyme, tomato, wine, and chicken stock and bring to
a boil. Reduce the heat and simmer tightly covered
until the chicken is cooked through, about 20
minutes. Transfer the chicken pieces to a serving
platter. Skim off and discard as much fat as
possible from the liquid in the pot. Stir the flour
mixture into the liquid, stirring to thicken it
slightly. Spoon the sauce over the chicken and
garnish with chopped parsley. Serves 4 to 6.
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You'll enjoy the unusual combination of flavors in
this dish.
Raspberry Chicken
4 to 6 skinless, boneless chicken breast halves
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1/4 cup (60 ml) raspberry vinegar
1/4 cup (60 ml) chicken stock
1/4 cup (60 ml) heavy cream
1 tsp (5 ml) tomato paste
Salt and freshly ground pepper to taste
1/2 cup (125 ml) fresh raspberries (optional)
Press the chicken breasts with the palm of your hand
to flatten them slightly. Heat the butter in a large
skillet over moderate heat and saute the chicken
breasts until they are lightly colored on both
sides, about 3 minutes per side. Remove from the
skillet and set aside. Add the onion to the skillet
and saute it until tender, about 10 minutes. Add the
vinegar and boil gently until the mixture has
reduced to a syrupy consistency. Whisk in the
chicken stock, cream, tomato paste, salt, and
pepper. Return the chicken breasts to the skillet
and simmer them in the sauce, basting occasionally,
until the chicken is just done and the sauce has
thickened, about 5 minutes. Transfer the chicken to
a serving platter and add the optional fresh
raspberries to the skillet. Heat for 1 minute and
spoon the sauce over the chicken. Serves 4 to 6.
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Here is a hearty and tasty dish with an unusual
sweet and sour sauce.
Russian Braised Chicken with Prunes (Tushonaia
Kuritsa s Chernoslivom)
2 Tbs (30 ml) butter
2 chickens, cut into serving pieces
2 medium carrots, cut into 1/4-inch (5 mm) slices
4 stalks celery, cut into 1/4-inch (5 mm) slices
1 medium onion, chopped
1 cups (250 ml) or more chicken stock
3 bay (laurel) leaves
Salt and freshly ground pepper to taste
24 pitted prunes
For the sauce:
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) chicken stock
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) sugar
Heat the butter in a large skillet over moderate
heat and brown the chicken pieces on all sides.
Remove the chicken pieces and saute the carrots,
celery, and onion in the same skillet for 5 minutes.
Add the chicken pieces, chicken stock, bay leaves,
salt, and pepper. Reduce the heat and simmer covered
for 45 minutes, turning the chicken pieces and
stirring the liquid occasionally. Add more chicken
stock if necessary; there should be a little liquid
in the bottom of the skillet at all times. Add the
prunes and simmer covered for 5 minutes. Meanwhile
prepare the sauce. Melt the butter in a small
saucepan over moderate heat. Stir in the flour and
cook for 2 minutes. Stir in the chicken stock, lemon
juice, and sugar. Bring to a boil, stirring
constantly. Remove the chicken pieces and prunes to
a warm serving platter. Remove and discard the bay
leaves. Pour the sauce into the skillet and stir to
scrape up the brown bits on the bottom of the pan.
Pour the sauce over the chicken, or serve it in a
gravy boat. Serves 6 to 8.
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This recipe calls for baking the chicken, but you
might try it for your next backyard cookout.
Sesame Lime Chicken
4-6 chicken legs, skinned
4-6 chicken thighs, skinned
1 medium onion, chopped
3-6 cloves garlic, finely chopped
1/2 cup (125 ml) fresh lime juice
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) dry sherry
1/4 cup (60 ml) orange juice
2 Tbs (30 ml) grated fresh ginger
1 Tbs (15 ml) honey or sugar
1 Tbs (15 ml) hot chili oil (optional)
3 Tbs (45 ml) sesame seeds, toasted
Combine all the ingredients except the sesame seeds
in a large bowl and toss to coat the chicken
thoroughly. Refrigerate covered for at least 4 hours
or overnight. Place the chicken and marinade in a
baking dish and bake in a preheated 400F (200C) oven
for 35 to 45 minutes, until done. Sprinkle with
sesame seeds immediately before serving. Serves 4 to
6.
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There are as many recipes for fried chicken as there
are cooks in the South. Some insist the chicken be
marinated in buttermilk prior to coating. Others
have a secret blend of seasonings that makes their
chicken stand out. My recipe is basic, and should be
"do-able" almost anywhere you live. You may
substitute vegetable shortening or vegetable oil for
the lard, but you won't get an authentic flavor or
texture, and if you are on a fat-restricted diet you
had best skip this recipe.
Southern Fried Chicken with Onion Gravy
A 2 1/2 to 3 lb (1300 to 1500 g) chicken, cut into 8
serving pieces
2 1/2 tsp salt
Freshly ground black pepper to taste
1 cup plus 2 Tbs flour
1 1/2 to 2 lbs (700 to 900 g) lard
2 medium sized onions, peeled and sliced into 1/8 in
(1/2 cm) slices
2 cups water
1 Tbs distilled white vinegar (or other vinegar)
2 to 3 cups cooked white rice (optional)
Pat the chicken pieces completely dry with paper
towels and sprinkle on all sides with 2 tsp. of the
salt and a few grindings of black pepper. Dip the
chicken pieces in the 1 cup of flour, one at a time,
and shake off all the excess. Melt 1 1/2 lbs (700 g)
of the lard in a large, heavy skillet at least 2 in
(5 cm) deep with a tightly fitting lid. The melted
lard should be about 1/2 in (1.25 cm) deep; add more
lard if necessary. When the lard is very hot but not
smoking place the chicken pieces in the lard, skin
side down, and cover. Fry over high heat for 5
minutes. Turn the pieces of chicken with tongs and
continue to fry covered for an additional 4 to 5
minutes, until the chicken is evenly browned on both
sides. Remove the chicken to a large shallow baking
dish which is lined with paper towels and place in
an oven set at the lowest setting to keep warm.
Pour off all but 1 Tbs of the fat remaining in the
skillet and add the onions. Sprinkle with 2 Tbs
flour and cook over high heat for 3 or 4 minutes,
stirring frequently, until the onions are soft and
golden brown. While stirring constantly, add the
water in a thin stream and cook until the gravy
thickens and becomes smooth. Stir in the vinegar and
the remaining 1/2 tsp. of the salt and a few
grindings of black pepper. Arrange the chicken on a
serving platter and pour the gravy over. Or, more
traditionally, put the cooked white rice in a
serving bowl, pour the gravy over it, and serve it
as an accompaniment to the chicken. Serves 4.
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Most of us are familiar with the famous "mole
poblano," the thick sauce from Mexico that contains
chocolate among its many ingredients. Here is a dish
along similar lines from the Spanish-speaking
country on the other side of the Atlantic.
Spanish Catalan Chicken (Pollo a la Catalana)
2-3 lbs (900-1350 g) chicken parts
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
3-4 cloves garlic, finely chopped
1 onion, finely chopped
A 3-inch (8 cm) piece of cinnamon stick
1/2 cup (125 ml) white wine, chicken stock, or water
1/4 cup (60 ml) blanched almonds
1 oz (28 g) unsweetened chocolate,
or 3 Tbs (45 ml) unsweetened cocoa powder
1 tsp (5 ml) grated lemon zest
1/4 tsp (1 ml) powdered saffron
Season the chicken generously with salt and pepper.
Heat the oil in a large skillet and add the chicken,
garlic, onion, and cinnamon stick. Cook the chicken
slowly, covered over low heat, until browned on all
sides. Meanwhile, combine the wine, almonds,
chocolate, lemon zest, and saffron in a food
processor or electric blender and process to form a
paste. Add the chocolate mixture to the skillet and
simmer covered until the chicken is very tender,
about 45 minutes. Discard the cinnamon stick before
serving. Serves 4 to 6.
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The Moors introduced almonds to Spain where they
show up in sweet and savory preparations of all
kinds. This dish has been cited as one of the
ancestors of the famous mole poblano of Mexico.
Spanish Chicken in Almond Sauce (Pollo en Pepitoria)
4-5 lbs (1.8-2.25 Kg) chicken pieces
Salt and freshly ground pepper to taste
Flour for dredging
4 Tbs (60 ml) lard or olive oil
25 whole blanched almonds
4-6 cloves garlic
1 thick slice bread, crust removed
1 medium onion, chopped
1 Tbs (15 ml) chopped parsley
1/4 tsp (1 ml) ground cinnamon
A grating of fresh nutmeg
A pinch of ground cloves
10 whole black peppercorns
1/2 tsp (2 ml) saffron
1/2 cup (125 ml) dry sherry or white wine
1 cup (250 ml) chicken stock
1 bay (laurel) leaf
2 eggs, lightly beaten
1 Tbs (15 ml) toasted sesame seeds
Season the chicken generously with salt and pepper
and dredge lightly with flour. Heat the lard in a
large skillet and brown the chicken pieces on all
sides. Transfer the chicken to a large casserole. In
the same skillet, saute the almonds, garlic, and
bread until golden brown. Transfer to a small bowl
and saute the onion in the remaining fat until
lightly browned. Combine the almonds, garlic, bread,
parsley, cinnamon, nutmeg, cloves, peppercorns,
saffron, and sherry in an electric blender or food
processor and process until smooth. Stir the almond
mixture into the onions and pour over the chicken
pieces. Add the chicken stock and bay leaf and bring
to a simmer over moderate heat. Reduce the heat and
simmer tightly covered until the chicken is tender,
about 1 hour. Remove from the heat and stir a little
of the liquid into the beaten eggs. Add the egg
mixture to the chicken and stir gently over very low
heat until the sauce has thickened-do not boil.
Serve garnished with toasted sesame seeds. Serves 6
to 8.
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Some of my readers might suspect that I chose this
recipe because I'm crazy about olives. Some of my
readers might be right. Use imported Seville olives
for an authentic taste of Spain, but any good
quality brine-cured green olives will do fine.
Spanish Chicken with Olives (Pollo con Aceitunas)
3 Tbs (45 ml) olive oil
2-3 lbs (900-1350 g) chicken parts
1 onion, chopped
2-4 cloves garlic, finely chopped
1 15-oz (425 g) can tomatoes, drained and coarsely
chopped
3/4 cup (180 ml) dry sherry or water
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) fennel seeds
Salt and freshly ground pepper to taste
1 cup (250 ml) pitted green olives
Heat the oil in a large pan over moderate heat and
brown the chicken pieces on all sides. Add the
remaining ingredients except the olives and simmer
covered over low heat until the chicken is tender,
about 1 hour. Add the olives and cook uncovered for
15 minutes. Serves 4 to 6.
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This recipe is a wonderful way to use up leftover
chicken. You may also add whatever odds and ends of
vegetables you have in the refrigerator, so please
feel free to experiment with this one.
Spicy Chicken Hash
For the sauce:
3 Tbs (45 ml) butter
3 Tbs (45 ml) flour
1 cup (250 ml) milk
1 cup (250 ml) chicken broth
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
For the hash:
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 red or yellow bell pepper, seeded and finely
chopped
8 oz (225 g) mushrooms, thinly sliced
3 Tbs (45 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
2 cups (500 ml) diced potatoes, boiled until tender
and drained
2 cups (500 ml) diced cooked chicken
Chopped chives for garnish
For the sauce, melt the butter in a saucepan over
moderate heat. Stir in the flour and cook 3 minutes,
stirring frequently. Add the milk, chicken broth,
cayenne, salt, and pepper and bring to a simmer.
Cook for 5 minutes, stirring frequently.
For the hash, melt the butter in a large skillet
over moderate heat. Saute the onion and bell pepper
until tender, about 5 minutes. Add the mushrooms,
parsley, salt, and pepper and cook an additional 10
minutes. Add the potatoes, chicken, and sauce, and
transfer to a buttered shallow baking dish. Bake in
a preheated 400F (200C) oven for 30 to 40 minutes,
until it is bubbling and the top is golden brown.
Garnish with chopped chives. Serves 4 to 6.
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Hot chili peppers can increase your heart rate,
bring beads of perspiration to your brow, and cause
the release of endorphins. Sound familiar? No wonder
they are considered an aphrodisiac.
Spicy Thai Chicken
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) peanut oil
1 Tbs (15 ml) lime juice
2 tsp (10 ml) sugar
1 tsp (5 ml) hot red pepper flakes, or to taste
1 clove garlic, finely chopped
Grated zest of 1/2 lime
Salt and freshly ground pepper to taste
2 boneless, skinless chicken breast halves
Chopped fresh mint for garnish
Chopped fresh cilantro (coriander leaves) for
garnish
Whisk together the soy sauce, oil, lime juice,
sugar, red pepper flakes, garlic, lime zest, salt,
and pepper. Add the chicken and marinate in the
refrigerator for 1 to 2 hours. Grill, broil, or
saute the chicken breasts until done, about 5
minutes per side. Serve garnished with mint and
cilantro. Serves 2.
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The secret to this dish, as with any recipe using
chicken breasts, is to not overcook the meat. Cook
it just until the meat is firm to the touch, and
test by making a small cut in the thickest part of
the meat to make sure there is no hint of pink.
Tarragon Lime
Chicken
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) fresh lime juice
2 Tbs (30 ml) chopped fresh tarragon, or 2 tsp (10
ml) dried
1 Tbs (15 ml) chopped fresh thyme or 1 tsp (5 ml)
dried
Salt and freshly ground pepper to taste
4-6 skinless boneless chicken breast halves
Whisk together the oil, lime juice, herbs, salt, and
pepper and combine with the chicken breasts in a
bowl or plastic bag. Marinate at room temperature
for 20 to 30 minutes. Transfer the chicken to a
broiler pan or baking sheet and discard the
marinade. Broil under a preheated broiler just until
cooked through, about 3 minutes per side. Serves 4
to 6.
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|
Joe Barkson has been
writing and publishing under the pen name
"The Chef at Worldwide Recipes"
since 1998. He came to food writing late in life following checkered careers in computer marketing,
graphic design, and teaching high school Spanish. A lifelong
interest in food and cooking ("I've been eating since I was a
baby," he is fond of saying) was nurtured by extensive international
travel during his formative years, and this accounts for the
emphasis on world cuisine in his choice of recipes and themes.
Twice married and currently happily single, he lives in rural
Georgia with a hyperkinetic schipperke that answers to Cooky when the mood
strikes him.