Chicken with Mushroom Cream Sauce

Method
1 Put a cup of flour, a teaspoon of salt and half a teaspoon of pepper in a brown paper bag. Piece by piece, put a piece of chicken in the bag and shake to coat the chicken with flour mixture.
2 Preheat the oven to 350°F. On the stovetop, in a large frying pan, heat oil to medium high heat. Place the chicken pieces in the pan. Watch the oil carefully, you don't want the oil to be so hot as to burn the chicken, you just want to lightly brown it. Brown the chicken pieces on all sides, turning when necessary.
3 Butter a roasting pan generously. Arrange the chicken pieces in it, pour broth over it, and bake at 350°F until the chicken is tender and cooked, about 40-50 minutes for pieces from a 5-pound chicken. You know that the chicken is done by poking a thigh with a meat fork (the thigh meat is dark meat and takes longer to cook than white breast meat). If pink or red juice runs out of the hole made by the fork, the chicken is not done. If only clear juice runs out, the chicken is done.
4 About 20 minutes before the chicken is expected to be done, start cooking the onions and mushrooms. In the same frying pan as was used to cook the chicken, empty the pan of all but 2 Tbsp of oil. Add the onions to the pan and sauté on medium heat until softened. Add the crushed garlic clove and the mushrooms and cook until mushrooms are no longer crisp. Remove and discard the garlic, and add the sour cream and the heavy cream to the onions and mushrooms. Lower the heat. Keep warm, but do not boil. Salt and pepper to taste.
5 When the chicken is done, remove from oven. Serve on a platter with the mushroom sauce spooned over it, or served on the side.
Serve with noodles, rice, or Spanish rice.

 

Ingredients

• 1 5-pound roasting chicken, cut into serving pieces (bone-in, skin on)
• Flour, salt and pepper
• 1 cup grapeseed oil, or canola oil (or other high smoke point oil)
• Butter
• 1/4 cup rich chicken broth
• 1 small onion, chopped
• 1/2 pound fresh mushrooms, sliced
• 1 clove of garlic, crushed
• 1/2 cup sour cream
• 1/2 cup heavy cream
• Salt and pepper

Note: If you don't have some homemade chicken stock available, you can simmer the giblets (gizzards and heart, not the liver) and neck in a cup or two of water to make some stock.

Chicken with Mango Chutney Sauce

Method

1 Heat 1 Tbsp olive oil in a large sauté pan on medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook a minute more. Add the chopped mango, ginger, raisins, mustard seeds, red pepper flakes, vinegar, water, and sugar. Bring to a simmer, reduce heat to low, cover the pan, and let cook gently for 30 minutes.
2 While the chutney is cooking, cook the chicken. Preheat oven to 400°F with rack in the middle position. Coat the bottom of a roasting pan with olive oil. Rinse the chicken thighs in water, pat dry. Rub some olive oil all over the chicken pieces, sprinkle with salt and pepper. Place chicken pieces in roasting pan. Cook in oven until the juices run clear when poked with a sharp knife, or when the internal temperature of the thighs is 180°F, about 30 minutes. If the chicken pieces are not browned enough for you, you can finish them in the broiler for the last 5 minutes of cooking. If your chicken pieces are extra large, after 30 minutes, lower the heat to 350°F and cook until the chicken pieces are cooked through. Remove chicken and roasting pan from oven.
3 Remove chicken pieces from roasting pan. Pour off rendered chicken fat, save for a teaspoon or so. (Do not pour down the drain or it will solidify and block your drain). Put mango sauce into the roasting pan with remaining chicken drippings. Spread the sauce over the whole bottom of the pan. Let sit for a few minutes to soften the drippings, then scoop up and place into a serving dish. Adjust seasonings. If too acidic, add more sugar. Add salt to taste.
Serve chicken with mango chutney sauce and steamed rice or Spanish rice.

Ingredients

• 2 lbs chicken thighs, bone in, skin on, trimmed of excess fat
• Olive oil
• Salt and Pepper

• 2 ripe but firm mangos, cut and peeled, cubed into 1/2-inch cubes
• Olive oil
• 1 medium onion, chopped (about 3/4 cup chopped onion)
• 1 garlic clove, minced
• 1 Tbsp chopped candied ginger (or fresh ginger)
• 2 Tbsp chopped raisins
• 1/2 teaspoon mustard seeds
• Scant pinch of red pepper flakes
• 4 Tbsp sugar
• 3 Tbsp white vinegar
• 1/2 cup water
• Salt to taste

Chicken Salad with Roasted Bell Peppers and Toasted Almonds

Method

1 Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer. Add the chicken breasts to the pot. Return the stock to a simmer. Cover the pot. Turn off the heat. Let the chicken steep in the stock for 30 minutes to an hour.
2 While the chicken is cooking, chop the other ingredients—garlic, almonds, onion, parsley, roasted red bell peppers—and add to a large bowl. Sprinkle a little salt over the mixture and add the oil and vinegar. Toss to combine.
3 When the chicken breasts are cooked, remove them from the stock (which you can reuse if you bring it to a boil again) and let them cool. When they are cool enough to handle, shred the chicken breasts into bite-sized pieces by hand. Mix the chicken pieces in with the rest of the ingredients and served chilled or at room temperature.

ngredients

• 4 skinless chicken breasts (about 2 pounds total)
• 4 bay leaves
• 1 quart chicken stock
• 2 garlic cloves, finely chopped
• 1 cup unsalted, toasted almonds, finely chopped
• 1/2 large red onion, chopped
• 1/2 cup parsley, chopped
• 1 8-ounce jar roasted red peppers (or one or two large red peppers, roasted, blackened skin removed, stems and seeds removed)
• 3 Tbsp sherry vinegar (can sub apple cider vinegar)
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

Chicken Pot Pie

  Chicken Pot Pie Method
1 Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.
2 Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.
3 Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.
4 Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

 

Chicken Pot Pie Ingredients

Chicken and stock ingredients:

• 1 (3 1/2 pound) frying chicken
• 1 carrot
• 1 celery stalk
• 1 small onion, halved
• 2 teaspoons salt

Pie crust ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
• 1/4 cup vegetable shortening, chilled
• 3 to 4 Tbsp ice water

Filling ingredients:

• 6 Tbsp unsalted butter
• 1 large onion, diced (about 1 1/4 cups)
• 3 carrots, thinly sliced on the diagonal
• 3 celery stalks, thinly sliced on the diagonal
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 teaspoon chopped fresh thyme leaves
• 1/4 cup dry sherry
• 3/4 cup green peas, frozen or fresh
• 2 Tbsp minced fresh parsley
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

Egg wash:

• 1 egg whisked with 1 Tbsp water

Special equipment needed:

• 6 10-ounce ramekins

Chicken Piccata

Chicken Piccata Method

1 Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
2 Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
4 Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

Ingredients

• 2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
• 2 Tbsp grated Parmesan cheese
• 1/3 cup flour
• Salt and pepper
• 4 Tbsp olive oil
• 4 Tbsp butter
• 1/2 cup chicken stock or dry white wine
• 3 Tbsp lemon juice
• 1/4 cup brined capers
• 1/4 cup fresh chopped parsley

Chicken Parmesan

Method

1 Prepare the sauce. Coarsely grate half of an onion. Grating the onion will create smaller onion pieces and release more of the onion's juices, and is faster than chopping. Heat olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2-3 minutes. Add the minced garlic. Cook until fragrant, about a minute more. Then add the tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10-12 minutes).
2 Preheat oven to 400°F. Working one at a time, place a chicken cutlet between two layers of wax paper (or plastic wrap). With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch. (If you don't have a meat pounder, you can use a rubber mallet, an empty wine bottle, or a heavy rolling pin.) Salt the chicken pieces well.
3 In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.
4 Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat. The oil should be shimmering, not smoking. Dredge the chicken pieces 1 piece at a time first in the egg mixture, then in the breadcrumbs. Then lay the pieces in the hot sauté pan. Turn the heat to medium, then gently fry the cutlets until they are golden brown, about 3-4 minutes per side.
5 Spread enough tomato sauce to thickly coat the bottom of 9x13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish. Place sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then top the cutlets with slices of mozzarella and the remaining 1/2 cup of Parmesan cheese.
6 Bake in the oven for 10-12 minutes, or until the mozzarella begins to brown.
Serve with spaghetti and the remaining sauce, or in a large roll.

Ingredients

Sauce:

• 1/2 large yellow onion
• 1/4 cup olive oil
• 2 medium garlic cloves, peeled and minced
• 1 can (28 oz) crushed tomatoes (we use Muir-Glen)
• 1 teaspoon dried oregano
• Pinch of red pepper flakes
• Pinch of sugar

Chicken:

• 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
• Salt
• 2 eggs
• 1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender)
• 1 cup freshly grated Parmesan cheese
• 1/4 cup olive oil
• 2 Tbsp fresh basil leaves, thinly sliced
• 8 ounces mozzarella cheese, sliced

Chicken Paprikash

Chicken Paprikash Method

1 Salt the chicken pieces well and let them sit at room temperature while you cut the onions. Slice the onions lengthwise (top to root).
2 Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside.
3 Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.
4 Add the paprika and some black pepper to the onions and stir to combine. Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces). When the chicken is cooked through (at least 165° if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat. (If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)
5 When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.
Serve with dumplings, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.)

Ingredients

• 2 to 2 1/2 pounds of chicken pieces, preferably thighs and legs
• Salt
• 2-3 Tbsp unsalted butter
• 2 pounds yellow onions, (about 2-3 large onions)
• Black pepper to taste
• 2 Tbsp sweet paprika, preferably Hungarian
• 1 teaspoon (or to taste), hot paprika or cayenne
• 1 cup chicken broth
• 1/2 cup sour cream

Chicken Marsala with Pancetta and Cream

Chicken Marsala with Pancetta and Cream Method

1 Coat a large skillet lightly with olive oil and set it over medium high heat. Add the pancetta and cook until just crip and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside. Add the onions to the pan and cook until translucent and slightly browned, 5-10 minutes. Remove with a slotted spoon, leaving the fat in the pan, and set aside.
2 Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about 2 Tbsp of fat in the pan.
3 When the fat is hot, dredge a cutlet through the flour on both sides. Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan without touching. Sauté the cutlets, turning once, until browned on both sides. If thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and continue sauteíng the rest, adding more oil if necessary. Transfer these to the plate as well.
4 Pour off the excess fat. With the pan over med-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the cream and boil until you get a nicely thickened sauce.Return the chicken, onions, and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley. 

Chicken Marsala with Pancetta and Cream Ingredients

• Olive oil
• 2 oz pancetta (about a 1/4 inch thick slice), cut into 1/4 inch cubes
• 1/2 medium onion, diced (or you can use chopped shallots)
• Flour for dredging (about 1/2 cup)
• 1 lb of skinless, boneless chicken breasts, cut or pounded into thin cutlets
• Kosher salt
• Freshly ground black pepper
• 3/4 cup dry Marsala wine
• 6 Tbsp heavy cream
• Minced fresh flat-leaf parsley

Chicken Fajitas

Chicken Fajitas Method

 1 Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.)
2 Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temp.) 
3 Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with salt.
4 Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.
5 Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes. Here's a tip. Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions. If you want to test for doneness, cut into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two.
6 While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes. 
7 Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.

 

Ingredients

• 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
• Salt
• 2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
• 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
• 3 bell peppers of various colors, sliced into 1/4-inch strips
Marinade

• 2 Tbsp lime juice
• 3 Tbsp olive oil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 jalapeno, seeded and minced
• 1/4 cup chopped cilantro
Extras

• 8-12 flour tortillas
• Salsa
• Sliced avocado
• Sour cream
• Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

Chicken Curry Salad

Chicken Curry Salad Method

1 Heat olive oil on medium/medium-high heat in a thick-bottomed sauté pan. Add chicken pieces and cook, stirring frequently until just cooked through, about 5 minutes. Sprinkle some salt on the chicken pieces while cooking. Check doneness by removing the thickest piece and cutting it in half. If it is still pink in the middle, keep cooking. Try not to overcook the chicken or it will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl.
2 Add yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few minutes more, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Add raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo.) Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool. At this point you can make the salad a day a head of time.
3 When you are ready to serve the salad, mix in the apple, green onions, and cilantro.

Chicken Curry Salad Ingredients

• 2 Tbsp olive oil
• 1 1/2 lb skinless chicken breast, cut into 1 inch cubes
• Salt
• 1 yellow onion, roughly chopped
• 2 heaping Tbsp yellow curry powder
• 1 cup raisins
• 1 apple (tart or sweet, your preference), peeled, cored, and diced
• 1/2 cup chopped fresh cilantro (just lightly packed)
• 2 green onions, sliced
• 1 Tbsp mayonnaise optional

Chicken Cacciatore (Hunter Style Chicken)

Method

1 Rinse chicken and pat dry. Season the chicken pieces on all sides with salt. Heat olive oil in a large skillet on medium heat. Working in batches so that you don't crowd the pan, place the chicken pieces skin side down in the pan.  Cook until nicely browned, about 5 minutes, then turn over and lightly brown the other side. Remove chicken to a bowl, set aside. Drain off all but 2 tablespoons of the rendered fat. If you have less than 2 Tbsp of fat in the pan, add more olive oil until you have about that much oil coating the pan.
2 Add the sliced onions, bell peppers, and mushrooms to the pan. Increase the heat to medium high. Cook until the onions are translucent, and the mushrooms have given up most of their moisture, stirring frequently, about 10 minutes. Add the garlic to the pan and cook a minute more.
3 Add the wine and scrape up any browned bits at the bottom of the pan. Simmer until the wine is reduced by half. Add the tomatoes. Stir in the pepper, thyme, oregano, and about a teaspoon of salt. Test and taste to adjust. Simmer uncovered for another 5 minutes. Place the chicken pieces on top of the tomatoes and onions, skin side up.  Lower the heat and cover the skillet with the lid slightly ajar.
4 Cook the chicken on a low simmer, turning and basting from time to time. Cook until the thighs are tender, about 30 to 40 minutes.

 

Ingredients

• One 4 pound chicken, cut into serving pieces, trimmed of excess fat (or 3 1/2 to 4 pounds of chicken thighs, bone in, skin on)
• Salt
• 2 Tbsp extra virgin olive oil
• 1 medium onion, thinly sliced root to tip, about 1 1/2 cups
• 1 red or green bell pepper, seeded, sliced into 1/4-inch wide slices
• 8 ounces cremini mushrooms, thickly sliced
• 2 garlic cloves, thinly sliced
• 1/3 cup white or red wine
• 2 1/2 to 3 cups peeled and chopped, firm ripe tomatoes, with their juices,  or 1 28 ounce can of plum tomatoes in their juice
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dry thyme (or 2 teaspoons fresh, chopped)
• 1 teaspoon dry oregano (or 2 teaspoons fresh, chopped)

Chicken and Dumplings

Method

1 Heat the chicken stock to a gentle simmer in a medium pot.
2 In a large (8 qt), thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt. Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.
3 Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock. Poach the chicken in the stock until cooked through, about 20 minutes or so. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.
4 Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4-5 minutes. Add the flour and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2-3 minutes. Do not let it burn.
5 Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up. Add a ladle of hot chicken stock to and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together. Add the rest of the chicken stock, the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.
 6 Make the dumpling batter by whisking together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients. Gently mix with a wooden spoon until mixture just comes together. (Note: do not overmix! or your dumplings will turn out too dense.)
7 Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 to 10 minutes.
8 Gently stir in peas, parsley and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits.

Ingredients

Chicken and Vegetables:

• 3 to 3  1/2 pounds chicken thighs and breast parts, skin-on, bone-in, trimmed of excess fat
• 2 teaspoons butter or olive oil, or a combination of both
• Salt
• 1 quart chicken stock (homemade is best)
• 2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups)
• 3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
• 1 large onion, roughly chopped (about 2 cups)
• 1/3 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/4 cup dry sherry or vermouth (optional)
• 1 Tbsp of heavy cream (optional)
• 3/4 cup frozen peas, thawed
• 1/4 cup minced fresh parsley leaves
• Ground black or white pepper

Dumplings:

• 2 cups (250 g) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 Tbsp butter, melted
• 3/4 cup milk
• 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)

Cardamom Honey Chicken

Cardamom Honey Chicken Method

1 Preheat oven to 390°F. Warm the honey, stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes.
2 Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden. 
3 Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Place in the oven and bake until done, approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks. Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy.

Serve with rice, mashed potatoes, or couscous.
 

Cardamom Honey Chicken Ingredients

Marinade

• 4 Tbsp honey
• 2 Tbsp sherry
• 1 teaspoon cardamom seeds, ground
• 1 teaspoon peppercorns, ground

Chicken

• 6 chicken breasts, or one whole chicken, cut into parts
• 2 Tbsp Olive oil
• 1 lemon, thinly sliced
• Salt and pepper

Buttermilk Fried Chicken

Buttermilk Fried Chicken Method

1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)
2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.
3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

Buttermilk Fried Chicken Ingredients

• 1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces
• 2 cups buttermilk
• 1 large onion, sliced
• 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper

• 2 cups flour
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• 1 teaspoon cayenne pepper
• Salt and pepper
• 2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil

Barbecued Chicken on the Grill

Method

1 Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides. Prepare your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are fewer coals.
2 Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill, or, if you are using a gas grill, lower the heat to medium low. Cover the grill and cook undisturbed for 20-30 minutes.
3 Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another 30 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 30 minutes.
4 By now the chicken should be cooked through. You can check with a meat thermometer inserted into the thickest part of the chicken piece. Look for 165°F for breasts and 170°F for thighs. Or insert the tip of a knife into the middle of the thickest piece, the juices should run clear. If the chicken isn't done, turn the pieces over and continue to cook at a low temperature. If you want can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.
5 Paint with more barbecue sauce and serve.

Ingredients

• 4 pounds of your favorite chicken parts (legs, thighs, wings, breasts), skin-on
• Salt
• Vegetable oil
• 1 cup barbecue sauce, store-bought or homemade

Barbecued Buffalo Wings

Method

1 To make the sauce, mix all of the ingredients together in a small pot set over low heat and stir constantly until the butter melts. Once the butter melts, whisk the sauce vigorously off the heat and set aside. It should remain liquid throughout the cooking process. If it starts to solidify, heat it up just enough to melt it, whisking all the time. You don't want this sauce to boil.
2 Using a sturdy chef's knife or poultry shears, cut off the wing tips and either discard or reserve (we usually freeze) for making chicken stock. Use the knife or sheers to separate the drumettes from the flats (the mid-joint wings).
3 Toss the wings with the vegetable oil and the salt, and arrange in one layer on the grill set over low heat. If you are using charcoal or wood, it will be very difficult to do this, so set your fire on one side of the grill and arrange the wings on the other side, away from the direct heat. You want them to cook slowly, with little or no sizzle. Cover the grill and cook like this for 30 minutes.
4 Turn the wings and paint with the Buffalo wing sauce. Close the grill and cook for another 30 minutes. Repeat the process, until the wings are done to your liking, this time painting the wings every 15 minutes or so. Make sure you have a little leftover sauce to toss the wings with at the end.

Ingredients

• 3 pounds chicken wings
• Salt
• 2 Tbsp vegetable oil

Sauce:

• 1/2 cup (8 Tbsp or 1 stick) unsalted butter
• 12 Tbsp hot sauce (Crystal, Texas Pete, Tabasco, etc)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

Arroz Con Pollo

Arroz Con Pollo Method

1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.

Arroz Con Pollo Ingredients

Chicken

• 3 Tbsp olive oil
• 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
• 1/2 cup of flour for dredging
• Salt
• Freshly ground black pepper
• Paprika

Rice

• 2 tablespoons olive oil (can use up to 1/4 cup)
• 1 medium yellow onion, chopped
• 1 garlic clove, minced
• 2 cups of medium or long-grain white rice
• 3 cups* chicken stock
• 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
• Pinch of oregano
• 1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Buffalo Wings

Buffalo Wings Method
1 Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a plastic bag. Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.
2 Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve those 2 Tbsp of marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.3 Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with the 2 Tbsp of reserved marinade (not the marinade that was in contact with the raw chicken).Serve with Blue Cheese Dip and celery sticks.
Blue cheese dip
Combine dip ingredients - sour cream, mayonnaise, blue cheese, vinegar, and garlic - in a blender or food processor. Blend or pulse until smooth. Cover and chill up to a week.

Buffalo Wings Ingredients

Wings

• 2 lbs chicken wings (about 12 wings)
• 3 Tbsp butter, melted
• 4 Tbsp bottled hot pepper sauce (like Crystal or Frank's Original)
• 1 Tbsp paprika
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper

• Celery sticks (optional)

Blue cheese dip

• 1/2 cup sour cream
• 1/2 cup crumbled blue cheese
• 1/2 cup mayonnaise
• 1 Tbsp white wine vinegar or white vinegar
• 1 clove garlic, minced