The Cook In The Family: poultry

Showing posts with label poultry. Show all posts

Showing posts with label poultry. Show all posts

Thursday, May 17, 2012

Crispy Baked Parmesan Chicken and Arugula

Ingredients: nonstick cooking spray 1 teaspoon Dijon mustard 2 large egg whites 1 cup panko breadcrumbs 2 T grated parmesan 1 T grated lemon zest 1 T chopped fresh parsley 4 4-ounce skinless boneless chicken breasts 3/4 teaspoon salt 1/2 teaspoon pepper 1 T lemon juice 2 teaspoons extra virgin olive oil 1 5-ounce package baby arugula Preparing the chicken: Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray. Whisk together the mustard and egg whites in a shallow pie plate. Combine the panko, parmesan, lemon zest and parsley on a sheet of wax paper. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Dip the chicken, 1 piece at a time, into the egg white mixture, then into the panko mixture, pressing to adhere. Place the chicken on the baking sheet. Lightly spray with cooking spray. Bake until the crust is golden and the chicken is cooked through, about 25 minutes. Do not turn. Toss the lemon juice, oil, arugula and remaining salt and pepper together in a large bowl. Evenly divide the salad among 4 plates and top with the chicken. Serves 4 (under 300 calories per serving)

Roast Chicken with Salsa Verde

Ingredients for the chicken: 1 4- to 5-pound chicken kosher salt 1 lemon, thinly sliced and seeded 2 fresh bay leaves 3 cloves garlic 1 small onion, peeled 1 small bunch fresh thyme 2 T extra virgin olive oil 4 cups baby arugula 2 teaspoons red wine vinegar 1 T extra virgin olive oil * * * * * * Ingredients for the salsa verde: 1/2 cup extra virgin olive oil 1/4 cup thinly sliced fresh flatleaf parsley 2 T salt-packed capers, rinsed and chopped 2 T thinly sliced fresh mint 1/2 teaspoon crushed red pepper flakes 2 salt-packed anchovy fillets, rinsed and minced 1 clove garlic, minced grated zest and juice of 1 lemon 1 jalapeno, seeded and minced (about 1 T) 1 shallot, minced kosher salt and freshly ground black pepper Preparing the salsa verde: Combine the extra virgin olive oil, parsley, capers, mint, red pepper flakes, anchovies, garlic, lemon zest and juice, jalapeno and shallots in a bowl and stir to combine. Add salt and pepper to taste. Allow the flavors to meld for at least 15 minutes before serving; if planning to serve after more than an hour, add the lemon juice at the last minute to keep the color vibrant. Makes 1 1/2 cups * * * * * * Preparing the chicken: A day before cooking, rinse the chicken inside and out under cold water and pat dry. Salt liberally, cover and refrigerate. Remove the chicken from the refrigerator 1 hour before cooking. Preheat the oven to 425 degrees F. Lift the skin off each chicken breast and wedge 3 lemon slices and 1 bay leaf between the skin and each breast. Put the garlic, onion, thyme and remaining lemon slices in the cavity of the chicken. Rub the entire chicken liberally with the olive oil. Put the chicken in an ovenproof saute pan or roasting pan breast-side up, slide it into the oven and roast until the thigh reaches 160 degrees F, or until the cavity juices run clear, about 1 hour. Remove from the oven and let rest for 10 to 20 minutes. When ready to serve, in a medium bowl, dress the arugula with the red wine vinegar and extra virgin olive oil. Cut the chicken into 8 pieces, drizzle with the salsa verde and serve with the arugula salad. Serves 4

Sunday, April 22, 2012

Chicken and Olives Tagine

Ingredients: 2 pounds chicken thighs and drumsticks kosher salt and freshly ground black pepper 1 T butter 2 T olive oil 1 onion, chopped 1 T fresh ginger, minced 1/2 teaspoon turmeric 1/2 teaspoon ground cinnamon 3 cloves garlic, pressed 1/4 cup wine 1/4 cup chicken broth 1 confit lemon, chopped, or preserved lemons 1/2 cup gently crushed briny olives 1/4 cup chopped fresh flatleaf parsley 3 T finely chopped fresh cilantro Optional: almonds, chick peas, currants couscous, for serving * * * * * Ingredients for lemon confit: 3 organic lemons, skin scrubbed well kosher salt 4 peppercorns 1/2 lemon, juiced Preparing the chicken: Pat the chicken dry, and season well with salt and pepper. Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside. To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous * * * * * Preparing the lemon confit: Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks. Serves 4

Turkey Chili

Ingredients: 1/4 cup extra virgin olive oil 4 large cloves garlic, smashed, peeled and chopped 2 large poblano chiles, stemmed, seeded and diced 1 celery stalk, chopped 1 large onion, chopped 1 1/2 pounds ground turkey (dark meat) 1 T all purpose flour or corn meal 4 T tomato paste 3 T chili powder 1 T ground cumin 2 teaspoons (packed) dark brown sugar 1 teaspoon dried Mexican oregano, crushed kosher salt and freshly ground black pepper 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 3 cups low-salt chicken broth (preferably organic) One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes, chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips, and/or pico de gallo, and/or sour cream Preparing the chili: Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper. Serves 4

Saturday, March 31, 2012

Chicken Apple Sausage Rolls with Hot Honey Mustard

Ingredients:
1 package frozen puff pastry, thawed
1 egg, well beaten
3 chicken apple sausages, cooked and cut into thirds
1 cup spicy Dijon mustard
1 cup spicy whole grain mustard
1/2 cup honey

Preparing the sausage rolls:
Preheat oven to 400 degrees F.

Line 1 baking sheet with parchment paper and place 1 sheet of puff pastry on it.
Cut the sheet of pastry into 9 equal squares, each about 3 by 3-inches.

Brush each square with the egg and place 1 piece of sausage in the middle of each pastry square. Fold the corners of the pastry inward to come together in the middle. Pinch the corners together in the center. Cover with plastic wrap and chill until ready to bake.

When ready to bake remove the plastic wrap from the trays and brush the pastry with the remaining egg-wash. Bake until the pastry is golden brown, about 10 to 12 minutes.

Meanwhile in a small mixing bowl mix the mustards together with the honey until well combined. Serve the sausage rolls hot from the oven with a bowl of the honey mustard on the side.

Makes 9 rolls

Wednesday, March 28, 2012

Chicken and Matzo Ball Soup

Matzo balls can be made 2 days ahead and cooled uncovered in broth, then chilled, covered. Reheat over medium heat.

Ingredients for matzo balls:
1 small onion, peeled and finely grated
4 large eggs, lightly beaten
3 T melted chicken fat or vegetable oil
1/4 cup water
1 T finely chopped dill
1 teaspoon salt
1/4 teaspoon black pepper
1 cup matzo meal

* * * * * *

Ingredients for the soup:
2 quarts homemade chicken soup
2 T chopped celery leaves
1 T finely chopped fresh dill

Preparing the matzo balls:
Stir together all ingredients until well blended and chill, covered at least 1 hour.
Bring an 8-quart pot of salted water to a simmer. With wet hands, roll matzo mixture into 8 balls and simmer, covered, until cooked through, about 35 minutes -- The matzo balls expand.

Meanwhile, heat the chicken soup until simmering in a wide 5-quart pot and transfer matzo balls with a slotted spoon to soup. Gently simmer with celery leaves and dill for 5 to 10 minutes, then serve.

Buttermilk Fried Chicken

Ingredients:
3 cups buttermilk
2 T kosher salt
1 T freshly ground black pepper
2 teaspoons cayenne pepper
4 pounds medium chicken wings, thighs and drumsticks
2 cups all purpose flour
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
18 ounces crisp beer, such as lager or pilsner 2 1/4 cups
vegetable oil, for frying

Preparing the buttermilk marinade:
In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.

* * * * * * *

Preparing the batter:
In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter.

* * * * * *

Preparing the chicken:
Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.

In a large, deep skillet, heat 1 inch of oil to 350 degrees F. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315 degrees F, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160 degrees F; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.

Serves 6

Wednesday, March 7, 2012

Duck Ragu Over Pappardelle

Ingredients for duck ragu:
2 T olive oil
5 duck legs and thighs
kosher salt and freshly ground black pepper
1 carrot, finely chopped
1 celery stalk, finely chopped
1 red onion, finely chopped
3 sprigs fresh thyme
1 clove garlic, finely chopped
1 1/2 cups red wine
1 28-ounce can whole peeled (pelati) tomatoes, blended

extra virgin olive oil, for serving
parmesan, for serving
chopped fresh parsley, for serving

* * * * * *

Ingredients for pappardelle:
3 1/2 cups all purpose flour, plus more for rolling
3/4 teaspoon salt
4 eggs, lightly beaten
1 teaspoon extra virgin olive oil
semolina flour, for dusting

Preparing the ragu:
Heat the olive oil over medium-high heat in a large skillet or Dutch oven.

Sprinkle the duck legs with salt and pepper. Sear in the hot pan until golden brown and crisp, 10 minutes. Remove to a plate.

Add the carrots, celery and onions, and saute until soft, 3 minutes. Add the thyme and garlic, and saute until fragrant, 1 minute.

Add the red wine. Use the back of a wooden spoon to scrape up the browned bits from the pan. Cook for 2 minutes, then stir in the tomatoes, \salt and pepper and bring to a gentle simmer. Add the seared duck back to the pan and cover. Simmer gently until the duck is extremely tender and falling off the bone, 1 hour and 30 minutes.

Remove to a casserole dish to cool. Remove the skin and bones and discard. Chop the meat finely and add it back into the tomato sauce, adding a half a cup of water if it looks dry, and simmer, covered for 40 minutes.

Serve over pappardelle. Drizzle with extra virgin olive oil serve with freshly grated parmesan and parsley.

Serves 6

* * * * * *

Preparing the pappardelle:
Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated.

Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.

Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.

Gather the strands together in your hands and shake loosely so they don't stick together. Toss with some semolina flour. Divide into portions on a sheet tray.

Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes.

Makes about 1 pound of noodles

Friday, January 20, 2012

Curried Chicken And Biscuits

Ingredients:
1 whole chicken breast, roasted and cubed
1 carrot, sliced
1 medium onion, chopped
2 T extra virgin olive oil
3 T all purpose flour
2 cups of chicken stock
1/2 cup frozen peas
6 to 8 cremini mushrooms, sliced
2 T red curry paste
1/3 cup of coconut milk
1/3 cup of chopped cilantro
juice of half a lime
salt and freshly ground pepper

herbed biscuits or dumplings

Garnish: Dry roasted peanuts or cashews, chopped
* * * * * *

Ingredients for dumplings:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons butter
3/4 cup milk

Optional: Ground coriander and/or ground ginger, chopped cilantro

Preparing the pot pie:
Saute the onions and carrots in the olive oil, season with salt and pepper until soft.

Add the flour and saute a few minutes to cook out the rawness. Add the chicken broth and heat until it starts to thicken.

Add the red curry paste and coconut milk and stir until incorporated.

Add the mushrooms and peas and cook for a few more minutes.

Add the chicken, cilantro and lime juice just to heat a few minutes before serving.

Cut a biscuit in half and ladle some of the stew over the bottom half of the biscuit. Top with the other half of the biscuit, garnish with a few more cilantro leaves, chopped nuts, and serve.

* * * * *

Preparing dumplings:
Combine ingredients. Drop by teaspoonfuls on top of boiling stew. Cover tightly and steam for 12 minutes.

Serves 3

Friday, January 13, 2012

Roman Chicken

Ingredients:
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 T fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 T capers
1/4 cup chopped fresh flatleaf parsley leaves

Preparing the chicken:
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Serves 6

Monday, January 9, 2012

Chicken Meatball Soup

Ingredients for the chicken stock:
2 T vegetable oil
bones from 1 whole chicken
2 large carrots, peeled and roughly chopped
2 stalks celery, chopped
2 medium onions, chopped
1 leek, chopped
1 clove garlic, halved
1/2 cup fresh dill
1/4 cup fresh parsley leaves
3 sprigs fresh thyme
1 sprig fresh rosemary
1 T peppercorns
24 cups water
salt and freshly ground pepper

* * * * * *

Ingredients for chicken meatballs:
1/2 cup breadcrumbs
1/4 cup milk
1 pound ground chicken, or 4 chicken breasts, cut into small pieces
1 red onion, roughly chopped
2 cloves garlic, roughly chopped
1/4 cup chopped fresh dill
1 T olive oil
2 teaspoons salt
1/2 teaspoon chile flakes
freshly ground pepper

* * * * *

Ingredients for the soup:
2 carrots, finely chopped
2 stalks celery, finely chopped
1 leek, finely chopped
vegetable oil
salt and freshly ground pepper
4 cups watercress
4 blackened chicken wings, for garnish (from Blackened Chicken Salad recipe)
1/4 cup chopped fresh dill, for garnish

Preparing the chicken stock:
In a large stockpot, heat the vegetable oil over medium-high heat. Add the chicken bones, stir to coat and cook for 5 minutes to brown. Add the vegetables to the stockpot along with the herbs and peppercorns. Stir to mix, add the water and bring to a simmer. Reduce the heat to medium and let simmer for 4 to 6 hours. The stock will have reduced by half. Strain and skim the fat. Adjust the seasoning with salt and pepper. Reserve.

* * * * *

Preparing the chicken meatballs:
Soak the breadcrumbs in the milk. In a food processor, combine the ground chicken, or chicken breasts if using, the red onion and garlic. Blend for 2 minutes. Add the dill, olive oil, salt, chile flakes and breadcrumb mixture. Spinkle with freshly ground pepper.

Using 1 teaspoon of the ground chicken mixture, form small meatballs. Reserve on a baking sheet lined with parchment paper, cover with plastic wrap and keep in the refrigerator until ready to cook in the soup.

* * * * *

Preparing the soup:
In a medium stockpot, cook the vegetables in oil for about 2 minutes. Season with salt and pepper. Add 8 cups stock and the chicken meatballs. Let simmer until the meatballs are cooked, about 15 minutes. When ready to serve, divide the watercress in the bowls and add a ladle of chicken soup. Garnish with the blackened chicken wings and fresh dill.

Serves 6 to 8

Blackened Chicken

Ingredients:
2 T smoked paprika
1 T smoked sea salt
1 T coriander seeds, ground
1 T black peppercorns, ground
1/2 teaspoon cayenne pepper
2 cloves garlic, minced
2 T olive oil
4 chicken drumsticks
4 chicken wings
4 chicken thighs, deboned
vegetable oil

Preparing the blackened chicken:
Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.

Preheat the oven to 350 degrees F.

In a cast iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.

Serves 4

Chinese Chicken Salad

Ingredients:
4 T low sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained [If in light syrup, drain and rinse with water.]
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 T canola oil
2 T brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Preparing the salad:
Preheat oven to 350 degrees F.

Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to 15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.

In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

Serves 4

Chicken Parmesan, Lite

Ingredients:
4 slices whole wheat bread (1-ounce each)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
4 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 egg whites
1/2 cup skim milk
1/2 cup all purpose flour
4 (6-ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
olive oil cooking spray
1 jar good quality marinara sauce (about 3 1/2 cups)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 T (1/2-ounce) shredded parmesan

Preparing the chicken parmesan:
Preheat the oven to 350 degrees F.

Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden.

In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Increase oven temperature to 400 degrees F. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Serves 4

Per Serving: (Serving size, 1 piece chicken with sauce and cheese)
Calories 410; Total Fat 11 g; (Sat Fat 4.5 g, Mono Fat 2.7 g, Poly Fat 1.2 g) ; Protein 50 g; Carb 31 g; Fiber 2 g; Cholesterol 110 mg; Sodium 1200 mg
Excellent source of: Protein, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin C, Calcium, Iron, Phosphorus, Selenium
Good source of: Thiamin, Vitamin B12, Pantothenic Acid, Iodine, Magnesium, Manganese, Potassium, Zinc

Sunday, January 8, 2012

Spiced Chicken With Dates

Ingredients:
4 T extra virgin olive oil
salt and freshly ground black pepper
1 chicken, cut up
2 medium to large chopped yellow onions
2 bay leaves
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2/3 cup of long grain rice
1/3 cup of red or green lentils, rinsed
3 cups of chicken stock, hot
12 dates, pitted
1 small bunch fresh coriander, stalks removed, leaves picked and torn
1 1/2 T blanched almonds, toasted

Preparing the chicken:
Heat the oil over a medium-high heat in a large casserole. Season the chicken, brown all over and set aside.

Lower the heat and tip the onions and bay leaves into the pan. Sauté, stirring from time to time, until the onions are soft and translucent, about 15 minutes. Add the garlic, cumin, ground coriander and cinnamon, and stir for a couple of minutes. Add the rice and lentils, stir for a minute until everything is well coated. Return the chicken to the pan, pour over the hot stock, season, cover and simmer gently for 15 minutes. Stir in the dates, cover again and simmer for 15 minutes, until the chicken is cooked through and the rice and lentils are tender. Remove from the heat, taste and adjust the seasoning, and stir in most of the fresh coriander. Serve with the remaining coriander and flaked almonds scattered over the top.

Serves 4 to 6

Wednesday, December 28, 2011

Parmesan Chicken Tenders With Balsamic Vinaigrette

Ingredients:
4 T plus 1/2 cup extra virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 T balsamic vinegar
freshly ground black pepper
1 1/4 cups freshly grated parmesan
3/4 cup Italian-style seasoned bread crumbs

Preparing the chicken:
Preheat the oven to 500 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes. Serve the vinaigrette alongside for dipping.

Serves 6

Wednesday, December 21, 2011

Baked Chicken And Wild Rice

Ingredients
6 T unsalted butter, plus more for casserole dish
5 cups water
1 sprig fresh thyme
1 bay leaf 2 T salt
2 boneless, skinless chicken breasts
1 1/3 cups wild rice
6 T dark brown sugar
1 cup cranberries, fresh or frozen
2 T chopped fresh rosemary leaves
1/4 cup bread crumbs
salt and freshly ground black pepper
5 ounces button mushrooms, quartered, (about 2 cups)
1 small onion, chopped
2 1/2 cups heavy cream
1/2 teaspoon ground cinnamon
2 cups shredded Gruyere cheese

Preparing the chicken and rice:
Preheat the oven to 375 degrees F. Butter a 9-inch by 13-inch casserole dish.

In a large saucepan, combine the water, thyme, bay leaf, and salt and bring to a boil over medium heat. Add the chicken and simmer until cooked through, about 15 minutes, depending on thickness of the chicken. Remove the chicken to a cutting board. When cool enough to handle, dice into 1/2-inch cubes and reserve.

Return the water to a boil, add the wild rice, and cover. Cook over medium heat until the rice grains split, 40 to 45 minutes. Drain the excess water, transfer the rice to a bowl and set aside.

In a small pot, over medium heat, add 2 tablespoons of butter. When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt. Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside. In a large straight-sided saute pan over medium-high heat, melt 2 tablespoons butter. Add the mushrooms, onions, and a pinch of salt. Saute until the mushrooms are browned, about 5 minutes. Add the heavy cream and the cinnamon, bring to a boil, then reduce the heat and simmer about 2 minutes to thicken slightly. Add the Gruyere and mix to incorporate. Add the rice and chicken to the pot and stir to combine. Season the mixture with salt and pepper, to taste, then transfer it to the prepared casserole dish. Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbling, about 15 to 20 minutes.

Serves 8

Thursday, December 1, 2011

Scallopini with Sage and Fontina

Ingredients:
6 (4 1/2 to 5 1/2-ounce) veal or chicken cutlets, pounded thin
salt and freshly ground black pepper
6 sage leaves
3 ounces grated fontina cheese
3 T olive oil
1 garlic clove, halved
1/2 cup white wine
1 (28-ounce) can whole San Marzano tomatoes
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparing the scallopini:
Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks.

Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.

Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes.

Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.

Serves 4 to 6

Thursday, November 24, 2011

Happy Thanksgiving

Saturday, November 5, 2011

Fried Chicken

Ingredients:
4 teaspoons salt divided
1 whole chicken (4 pounds) cut into 8 pieces
3 cups buttermilk
6 cups grapeseed oil or canola oil for deep frying
2 cups all purpose flour
1 1/2 T dry mustard
1 1/2 T paprika
1 T garlic powder
1 T onion powder
1 teaspoon freshly ground black pepper
3 large eggs
2 T water

Preparing the chicken:
Massage 1 1/2 teaspoons of the salt into the chicken pieces.

Combine the chicken pieces and buttermilk in a large bowl or large shallow dish and turn the chicken pieces to ensure they are completely coated with the buttermilk.

Cover with plastic and refrigerate for at least 2 hours and up to 1 day.

Preheat the oven to 300 degrees F. Add enough oil to fill a Dutch oven about halfway. Heat the oil over medium-high heat until it registers 350 degrees F to 375 degrees F on a deep-fry thermometer.

Stir the flour, dry mustard, paprika, garlic powder, onion powder, pepper, and 2 teaspoons of salt in a shallow dish to blend.

Whisk the eggs and water in a medium bowl to blend.

Working with one chicken piece at a time lift the chicken from the marinade allowing any excess marinade to drip back into the dish then dredge the chicken pieces in the flour mixture to coat completely.

Dredge the flour-coated chicken pieces in the egg wash.

Dredge the coated chicken in the flour mixture again to coat completely.

Working in 2 to 3 batches carefully place the coated chicken pieces into the hot oil and cook for about 12 minutes turning as needed until they are golden and almost cooked through.

Using a skimmer transfer the chicken pieces to a rack set on a baking sheet to drain any excess oil.

Bake for about 10 minutes or until the chicken pieces are cooked through but still moist and juicy. Sprinkle with the remaining salt and serve.

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