Poultry – Page 34 – Kristen's Recipes

Honey-Rosemary Chicken with Potatoes

June 25, 1998 Kristen

12 skinless bone-in chicken thighs (about 5 lb.)

1 T. vegetable oil

1 pound baby Yukon Gold potatoes

2 medium onions, cut into thin wedges

4 garlic cloves, minced

1/4 C. honey

2 T. fresh lemon juice

2 T. cornstarch

1 T. coarsely chopped fresh rosemary, plus sprigs for garnish

1 tsp. salt

1/4 tsp. freshly ground pepper

Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.Â Â Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.Â Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.

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Garlic and Herb Chicken with Romesco Sauce on Spicy Greens

June 15, 1998 Kristen

5 cloves garlic

1/2 C. extra virgin olive oil

1/4 C. fresh flat-leaf parsley

1 pinch salt

1 pinch pepper

1/2 T. fresh thyme leaves

24 oz. chicken breast halves

1 C. sliced almonds

1 slice whole wheat bread

8 oz. roasted red peppers

1/4 C. red wine vinegar

1 plum tomato, quartered

2 bunches arugula

In a food processor, combine 3 of the garlic cloves, about 1/4 C. EVOO, the parsley leaves, salt, pepper and the thyme. Process the ingredients to a somewhat smooth paste. Scrape the contents of the processor over the chicken breasts; coat the breasts in the mixture. Preheat a large non-stick skillet over medium heat, then add the seasoned chicken breasts to the skillet and cook on each side for 5-6 minutes. Remove the chicken from the pan and let rest for a few minutes covered with aluminum foil to keep warm. While the chicken is cooking, toast the almonds in a medium skillet over medium heat until they are golden brown. Toast the slice of bread until golden brown. With your hands rip the toast into a few pieces and add to the bowl of the food processor. (There is no need to wash out the processor bowl after making the chicken coating. The flavors that remain there will work in the Romesco sauce.) Add the toasted almonds, roasted red peppers, the remaining 2 garlic cloves, the red wine vinegar, plum tomato, salt and pepper. Start processing and while the machine is running pour in the remaining 1/4 C. of EVOO in a slow, steady stream. Process until all the ingredients are ground and the mixture is pretty smooth. Arrange the arugula on the center of 4 serving plates. Slice each chicken breast on an angle, then place on top of arugula. Top the chicken slices with a large dollop of the Romesco sauce.

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Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce

June 8, 1998 Kristen

Salt

1 1/2 lb. ground chicken

1 T. grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

1 tsp., 1/3 palm full, fennel seeds

1/4 C. tender sun-dried tomatoes (available in pouches or tubs in produce section)

1 C., 20 leaves fresh basil, divided

2 T. extra-virgin olive oil, plus some to drizzle

4 cloves garlic, minced

1 medium onion, finely chopped

1/2 tsp. crushed red pepper flakes, eyeball it in your palm

1 (28-oz.) can crushed tomatoes

1 (8-oz.) can tomato sauce

Pepper

1 lb. gnocchi, potato dumplings, from refrigerated or frozen foods section of market

Grated Parmigiano-Reggiano or Romano, 1/2 C. â€“ a couple of handfuls, plus some to pass at table

Crusty bread, to pass at table

Peppery Salad, recipe follows

Bring a pot of water to a boil for gnocchi. Salt boiling water but wait a while to drop in gnocchi. Preheat oven to 400 degrees F. Place chicken in a medium bowl with grill seasoning and fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add the half the basil to the bowl. Drizzle extra-virgin olive oil over the bowl. Mix chicken together, roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degrees F for 10 to12 minutes or until firm and lightly golden. Heat a large skillet over medium heat. To the hot skillet, add extra-virgin olive oil, 2 turns of the pan then the garlic, onions and crushed red pepper flakes. Cook until tender, about 5 to 6 minutes. Add crushed tomatoes, tomato sauce and season sauce with salt and pepper. Drop gnocchi in boiling water and cook 5 minutes or to package directions. Stir basil into sauce to wilt it. Drain gnocchi and arrange on a platter. Remove balls from oven and add to gnocchi, equally distributing them. Sprinkle cheese over meatballs and hot dumplings then top with sauce by carefully ladling it all over and around the platter. Gently toss to combine then serve with crusty bread and Peppery Salad.

Peppery Salad

2 tsp. steak seasoning

2 T. red wine vinegar, eyeball it

1/4 C. extra-virgin olive oil, eyeball it

6 large radishes, thinly sliced

1 green Italian cubanelle pepper, seeded and very thinly sliced

4 scallions, chopped on an angle

1 C. chopped pickled green beans, available on condiment aisle, or hot pickled Italian vegetable salad, Giardiniera, drained well

2 bunches, 6 C., arugula, cleaned and trimmed, coarsely chopped

Handful flat-leaf parsley, coarsely chopped

Salt

Place the steak seasoning and vinegar in the bottom of a small bowl then whisk in extra-virgin olive oil and let dressing stand 10 to 15 minutes. Add the radishes, peppers, pickled vegetables, arugula and parsley to a salad bowl. When you’re ready to serve the salad, dress it, toss and season it with salt, if necessary, to taste.

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Mostly Green Curry Chicken over Coconut Jasmine Rice

June 7, 1998 Kristen

1 1/2 C. chicken stock or broth

1 13.5oz can coconut milk

1 C. jasmine rice

3 T. vegetable or canola oil

4 6-8oz boneless, skinless chicken breast halves, cut into bite-size pieces

1 green bell pepper, cored, seeded and thinly sliced

1 medium yellow onion, thinly sliced

3 large garlic cloves, chopped

1 small jalapeno pepper, cut in half and seeded

3″ piece of fresh ginger, peeled and finely grated

2 C. broccoli florets

Zest and juice of 1 lime

1/4 C. fresh cilantro leaves, chopped

3 scallions, thinly sliced

1/2 C. flat-leaf parsley, chopped

1 C. frozen peas

Hot sauce, to taste

In a sauce pot, combine 1 C. chicken stock, 1/4 C. coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15-18 minutes. Turn the heat off and keep the rice covered until ready to serve. While the rice is cooking, preheat a large nonstick skillet over high heat with about 2 T. of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the pan, and brown the chicken on all sides, about 3-4 minutes. Remove the chicken to a plate and reserve. Add the last T. of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3-4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and 1/2 C. chicken stock. Bring the mixture to a boil, then reduce the heat and simmer 4-5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Serve over the coconut jasmine rice.

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Rachel Allen’s Quick Roast Chicken with Lemon and Spices

May 26, 1998 Kristen

1 chicken, jointed into 8 pieces

Grated rind and juice of 1 lemon

1 head of garlic, peeled but cloves left whole

Seeds of 10 green cardamom pods, crushed

1 tsp. ground coriander seeds

¼ – ½ tsp. chilli flakes

½ tsp. ground turmeric

3-4 T. olive oil

Basmati rice, to serve

Put the chicken pieces into a bowl. In a separate bowl, mix the rest of the ingredients together, and then add to the chicken. Toss with your hands to cover the chicken with the spicy marinade. Leave to marinade for 1-2 hours if possible. There two ways to cook chicken here. You could cook it directly in the spicy marinade for 1 hour at 300F. This results in giving everyone a lovely spicy gravy to pour over the chicken when eating. Or you could cook the chicken quite quickly without the marinade in the oven preheated to 450F for 25 minutes. This will give a crispy result without much juice, but delicious all the same. Either way, sprinkle salt over the chicken just before it goes in the oven. If you put the salt in the marinade from the beginning the chicken tends to dry out a bit. Serve with basmati rice.

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Sautéed Chicken Breasts with Fresh Herbs and Ginger

May 23, 1998 Kristen

2 T. vegetable oil, like soy or peanut

2 boneless, skinless chicken breast halves, about 6 oz. each

Kosher salt and freshly ground black pepper

Juice of 1/2 lime (about 1 tablespoon)

3 T. chicken broth, homemade or low-sodium canned

2 tsp. finely grated ginger

1/4 C. packed fresh basil leaves, torn

2 T. packed fresh mint leaves, torn

Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate. Add the lime juice to the skillet and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine. Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

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Crispy Turkey Cutlets with Bacon-Cranberry Brussels Sprouts

May 15, 1998 Kristen

2 T. vegetable oil (twice around the pan), plus some for shallow frying

5 slices bacon, chopped

1 large onion, chopped

1 T. fresh thyme leaves, chopped (from 4 sprigs)

Salt and freshly ground black pepper

2 lb. turkey breast cutlets

1/2 T. poultry seasoning (half a palmful)

3 to 4 T. all-purpose flour

2 C. plain bread crumbs

1 lemon, zested, then cut into wedges

2 eggs

2 10-oz. boxes frozen Brussels sprouts, defrosted

1/2 C. dried cranberries

3/4 C. chicken stock or broth

1/2 C. fresh flat-leaf parsley leaves (a few handfuls), chopped

Start the bacon-cranberry Brussels sprouts by preheating a nonstick skillet over medium-high heat with 2 T. of vegetable oil. Add the chopped bacon and cook until crispy, about 2 to 3 minutes. Add the onions and thyme, season with salt and pepper, and cook for 3 to 4 more minutes. While the onions are cooking with the bacon, season the cutlets with the poultry seasoning, salt, and pepper on both sides, and dredge in the flour. Combine the bread crumbs and lemon zest in a shallow dish. Beat the eggs in a separate shallow dish with a splash of water. Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat. Coat the cutlets in eggs, then in breading, and add to the hot oil. Cook the cutlets in a single layer, in 2 batches if necessary, for about 3 or 4 minutes on each side, until their juices run clear and the breading is evenly browned. While the first batch of cutlets is cooking, add the defrosted Brussels sprouts to the bacon and onions, toss, and stir to combine. Add the dried cranberries and the chicken stock to the pan and continue to cook for 3 to 4 minutes, or until the Brussels sprouts are heated through and the cranberries have plumped. Finish the sprouts with the chopped parsley. Serve the turkey cutlets alongside the bacon-cranberry Brussels sprouts. Pass the lemon wedges; squeeze the juice over the cutlets at the table.

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Chicken and Eggplant in Coconut and Lime Sauce

May 12, 1998 Kristen

Â¾ lb chicken breast, thinly sliced

1 large asian/chinese eggplant (local asian grocery store), thinly sliced

1 C. chopped scallions

1 tsp. Thai yellow curry paste

1 tsp. sesame oil

1/2 tsp. salt

1/2 tsp. black ground pepper

1 T. fish sauce

1/2 tsp. granulated sugar

1 1/2 C. coconut milk

1/2 C. water (optional)

Juice of 1/2 lime

2 T. canola oil for cooking

Let chicken marinate in salt, pepper and sesame oil for half an hour, at room temperature.Â Heat 1 T. canola oil in wok, on high heat. Throw in the sliced eggplant and stir-fry until eggplant is golden brown and soft. Add more oil if necessary, as eggplant tends to absorb oil very quickly. Put aside eggplant.Â Heat remaining T. of canola oil in the same wok, on high heat. Throw in the Thai curry paste, scallions and fish sauce. The wok will be smokey, so stir ingredients quickly so that it doesn’t burn. Immediately throw in the chicken and stir fry until the chicken starts to brown but the meat is not entirely cooked (still pink in the middle – later on, the sauce will cook the chicken until tender).Â While stirring the chicken, add in the sugar and the coconut milk. Stir until bubbly and add in the water if you want a thinner sauce (coconut milk tends to thicken when cooked with other ingredients). Throw in the eggplants and stir until all ingredients are well incorporated. Add in the lime juice, turn off the heat and mix for about 2 minutes. The lime will lighten up the taste (from the heaviness of the cream and the greasiness of the fried eggplant).Â Serve with steamed white jasmine or basmati rice.

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French Honey-Baked Chicken with Preserved Lemons

April 19, 1998 Kristen

1/2 C. honey, divided

3 C. dry white wine

1/3 C. Preserved Lemons

1 1/2 tsp. olive oil

2 onions, sliced and separated into rings

Cooking spray

4 (8-oz.) chicken breast halves

4 (4-oz.) chicken thighs

4 (4-oz.) chicken drumsticks

1 1/4 tsp. kosher salt

3/4 tsp. freshly ground black pepper

2 1/2 T. matzo meal

Combine 6 T. honey and wine in a small saucepan; bring to a boil. Cook until reduced to 1 1/2 C. (about 20 minutes); stir in Preserved Lemons. Preheat oven to 375°. Heat oil in a large nonstick skillet over medium-high heat. Add onions to pan; sauté 5 minutes or until slightly tender. Transfer to a roasting pan coated with cooking spray. Place chicken, meaty side up, on top of onions. Combine remaining 2 T. honey, salt, and pepper in a small bowl. Rub honey mixture under chicken skin. Pour wine mixture over chicken in roasting pan. Bake at 375° for 50 minutes or until chicken is done. Remove chicken from pan, reserving wine mixture. Let chicken stand 10 minutes. Remove skin from chicken; discard. Place a zip-top plastic bag inside a 2-C. glass measure. Strain wine mixture from pan through a fine sieve into bag; discard solids. Let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Add matzo meal to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened. Serve with chicken.

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Spicy Moroccan Poussin with Olives and Preserved Lemons

April 10, 1998 Kristen

4 Poussin (Cornish Game Hen)

1 onion, finely chopped

½ C. of cilantro, finely chopped

½ C. of flat-leaf parsley

2 garlic gloves, crushed

1 tsp. ground cumin

1 tsp. ground ginger

1 tsp. sweet paprika

¼ tsp. saffron

2 C. Greek olives

½ Moroccan preserved lemon (chopped) or lemon juice to taste

Juice of 1 lemon, salt & black pepper

Halve the Poussin and fry them in a little oil, until golden and cooked through. Place remaining ingredients, along with Poussin, in large casserole dish, add 2 C. of water or chicken stock, and heat over a medium heat. Bring to the boil and simmer gently for 30 minutes.

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Sherry Braised Chicken Thighs with Meyer Lemons and Olives

April 9, 1998 Kristen

1 T. olive oil

1.5-2 lb. boneless, skinless, chicken thighs

2 each Meyer lemons, one juiced, one sliced in rounds

1/2 cup (2.75 oz. wt.) green olives, pitted

5 each garlic cloves, cut in half

1/3 cup sherry wine

1 cup chicken stock

Fresh thyme and oregano (about .25 oz. total), chopped

Salt and pepper to taste

Preheat oven to 300 degrees (optional, see below). Put the chicken pieces on a plate and pat dry with a paper towel. Season with salt and black pepper. Heat a large cast iron frying pan until hot and then add the olive oil. A cast iron pan isnâ€™t necessary if you donâ€™t have one; a regular heavy bottomed frying pan will work fine. Place the chicken in the pan (on what would have been) skin side down and cook for about 2 minutes until browned on that side. Turn the pieces over and cook for another 2 minutes. Add the sherry and the garlic cloves and let the sherry reduce by about 50%. Add the chicken stock, lemon juice and green olives. Sprinkle half of the chopped herbs on top along with the lemon slices and then cover with a lid. At this point you can reduce the heat to low and cook on the stovetop or place the pan in the oven. I prefer the oven because it provides a more even temperature and cooking process. Cook covered for about 20 minutes until the chicken is cooked through and very tender. Remove the lid and if desired, cook for a few minutes more, allowing the sauce to slightly reduce.Â Serves 4.

Wine-Braised Chicken Thighs with Green Olives and Herbs

April 6, 1998 Kristen

8 bone-in skinless chicken thighs

Extra-virgin olive oil, for brushing

Fine sea salt

Black pepper, freshly ground

2 oz. pancetta, finely chopped

1 onion, coarsely chopped

Large branch fresh rosemary

Large sprig fresh thyme

5 cloves garlic, minced or pressed

1 1/4 C. dry white wine

1 1/2 C. chicken broth, preferably homemade

1 slice lemon, about 1/4-inch thick

1 C. pitted and halved picholine, lucques or other brine-cured green olives

Heat the oven to 400 degrees.Â Brush the chicken thighs on all sides with olive oil, then season generously with salt and pepper. Place the chicken in a large, heavy ovenproof roasting pan and roast for 20 minutes, until golden. Reduce the oven temperature to 325 degrees.Â Transfer the chicken to a platter and pour almost all the fat from the pan. Place the pan over medium heat and add the pancetta, onion, rosemary and thyme. SautÃ© for about 5 minutes, until the onion is tender, then add the garlic and stir for 1 minute. Return the chicken to the pan and add the wine. Bring to a simmer and reduce by about half, for 8 to 10 minutes, tipping the pan and skimming the fat occasionally.Â Add the chicken broth, lemon slice, 1/4 tsp. salt and a generous grinding of pepper. Bring to a boil, cover tightly with foil and transfer to the oven. Cook for 30 minutes, turn the chicken pieces over, add the olives and continue cooking for about 20 minutes more, uncovered, until the chicken is very tender.Â Transfer the chicken to a warm platter, cover with foil and reduce the sauce over high heat to concentrate the juices, stirring, for 4 to 5 minutes. Remove the vestiges of the herb branches and the lemon slice, return the chicken to the pan for a moment and serve, spooning plenty of the chunky sauce over the top.

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Chicken in a Horseradish Pan Sauce Over Orange and Herb Couscous

April 5, 1998 Kristen

3 T. extra-virgin olive oil

4 6-oz. boneless, skinless chicken breast halves

2 1/4 C. chicken stock or broth

1 1/2 C. plain couscous

Zest of 1 navel orange

3 T. chopped parsley

1 medium yellow onion, finely chopped

2 T. prepared horseradish

1 T. fresh thyme leaves, chopped

1 T. Dijon mustard

Preheat a large skillet with 2 T. of extra virgin olive oil. Season the chicken breasts with salt and pepper. Add the chicken to the hot skillet and cook for 5 to 6 minutes per side. While the chicken is cooking, in a sauce pot combine 1 1/2 C. of the chicken stock and 1 T. extra virgin olive oil. Cover the pot and raise the heat to bring the stock to a boil. Remove the pot from the heat, add the couscous, orange zest and parsley, then stir. Cover and let the couscous stand for 5 minutes. Remove the chicken from the skillet to a plate and keep warm. Return the skillet to the heat and add the onions, horseradish, and thyme. Cook for about 3 minutes stirring frequently. Add the mustard and about 3/4 C. of the remaining chicken stock. Bring to a simmer, and simmer until the liquids have reduced by half. It should take about 3-4 minutes. Return the chicken to the skillet to heat for about 1-2 minutes. Fluff the couscous with a fork and put one serving on a plate. Then top it with a chicken breast and some of the horseradish pan sauce.

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Turkey and Wild Mushroom Meatloaf Patties with Pan Gravy

March 21, 1998 Kristen

3 T. extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties

8 cremini mushrooms, (baby portobellos), chopped

8 shiitake mushrooms, chopped

1 shallot, chopped

Salt and pepper

1 1/3 lb. ground turkey, the average weight of 1 package

3 or 4 sprigs fresh sage, leaves chopped, about 2 T.

1 T. Worcestershire sauce, eyeball it

1/2 C. Italian bread crumbs

1 egg, beaten

2 T. butter

2 T. all-purpose flour

2 C. chicken stock

1 tsp. poultry seasoning

Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties. Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 T. extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

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Balsamic Glazed Chicken with Smoked Mozzarella and Garlic Rice Pilaf

March 12, 1998 Kristen

3 T. cold unsalted butter

2 garlic cloves, minced

1 6oz box rice pilaf mix

3 T. extra-virgin olive oil (EVOO), plus extra for drizzling

4 6oz chicken breast halves

salt and freshly ground black pepper

1 small onion, chopped

1 T. fresh thyme leaves, chopped

1 sprig fresh rosemary, chopped

3 garlic cloves, chopped

1/4 C. balsamic vinegar

2 T. honey

1 C. chicken stock or broth

15-20 fresh basil leaves, 8 whole, the rest shredded or torn

2 vine-ripe tomatoes, sliced

8 thin slices fresh smoked mozzarella, cut from a 1-pound ball

In a medium pot over high heat, combine 1 T. of the butter and minced garlic and sautÃ© a minute or so. Add 1 3/4 C. water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered. While the rice is cooking, heat a large skillet over medium-high heat. Add 2 T. of the EVOO. Season the chicken with salt and pepper, then add to the hot skillet. Cook 6 minutes on each side. Transfer the chicken to a platter and cover with foil. Return the pan to the heat and add the remaining EVOO and onions, thyme, rosemary and chopped garlic, then sautÃ© 4-5 minutes. Add the balsamic vinegar, honey and chicken stock. Cook until liquids have been reduced by half. While the glaze is reducing, finish the rice pilaf. Add the torn basil to the cooked rice, stirring with a fork to fluff the rice and combine at the same time. Once the balsamic glaze has reduced by half, turn off the heat and add the remaining butter. Stir and shake the pan until the butter melts. Add the chicken to the pan and coat it in the balsamic glaze. Top with alternating layers of tomato, whole basil, and smoked mozzarella, using 2 slices of each per breast. Drizzle EVOO over the tomato, basil and cheese and season with salt and pepper. Serve alongside the rice pilaf.

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Fettuccine with Spicy Chicken Sausage, Kale, and Tomatoes

March 11, 1998 Kristen

1 T. olive oil

1/2 lb. spicy Italian chicken sausage, casings discarded and sausage crumbled

1 bunch kale, tough stems and center ribs discarded and leaves coarsely chopped

1 tomato, roughly chopped

1/3 lb whole wheat fettuccine

1/3 C. reduced-sodium chicken broth

1/4 C. grated Asiago plus additional for serving

Heat the oil in a large skillet over medium heat. When hot, add sausage and brown for 5-7 minutes, breaking up lumps with a spoon. Meanwhile, blanch the kale in a large pot of boiling, salted water for 5 minutes, uncovered. Remove the kale with a large sieve and drain. Return the cooking water to a boil, then add fettuccine and cook until al dente. Reserve 1/2 C. of the pasta water, then drain the pasta in a colander. While the pasta is cooking, add the kale and tomatoes to the skillet and sautÃ© for 5 minutes. Add the broth, stirring and scraping up any brown bits in the skillet. Add the pasta and 1/4 C. of the pasta water, tossing until combined well. Stir in the cheese to incorporate, and thin with additional pasta water if desired.

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Grilled Lemongrass Chicken

February 24, 1998 Kristen

4 (850 g) Chicken Breast, lightly pounded and cubed (about Â¾ inch)

4 Stalks Lemongrass, minced

2 Cloves Garlic, minced

2 (60 g) Shallots, minced

2 T. Sugar

1 T. Oyster Sauce

2 tsp. Chili Flakes

3 T. Fish Sauce

1 tsp. Sea Salt

3 T. Peanut Oil

20 Bamboo Skewers, soaked in the water for 1 hour or metal skewers

Peanut or Vegetable Oil

Lettuce Leaves

Mint Leaves

Asian Basil

Cucumber, shredded

Carrots, shredded

Vietnamese Dipping Sauce

6 Thai Chilies, chopped

6 T. Sugar

1 Clove Garlic, chopped

3 T. Lime Juice

6 â€“ 8 T. Fish Sauce

Â¾ to 1 Cup of Warm Water

Some shredded carrots

Combine the chicken, lemongrass, garlic, shallots, sugar, oyster sauce, chili flakes, fish sauce, oil, and sea salt in a bowl. Refrigerate the chicken mixture for about 3 hours.â€¨Light up the charcoal or prepare the gas grill for direct cooking over medium heat.â€¨ Thread the marinated chicken pieces onto each skewer. Grill and baste with additional oil until the chicken is fully cooked. Serve warm with lettuce leaves, Asian basil, mint leaves, cucumber, carrots, and Vietnamese dipping sauce.

Stir-Fried Chicken with Lemongrass and Caramelized Onions

February 20, 1998 Kristen

2 stalks fresh lemongrass

2-4 fresh Thai or Serrano chile peppers, coarsely chopped

4 cloves minced garlic

2 T. sake or dry sherry

2 T. fish sauce

2 tsp. cornstarch

1 T. brown sugar

1/2 tsp. fresh ground black pepper

1 lb. chicken breast, trimmed of fat

Cooking spray olive oil or oriental

2 medium yellow onions, thinly sliced

2 T. brown sugar

1/4 C. water

2 T. water

1 T. fish sauce

1 tsp. chicken soup base mixed with 1/4 C. water

Fresh coriander sprigs, for garnish

Freshly ground black pepper

Peel and discard the outer leaves of the lemongrass, with a sharp knife cut off and discard the upper half of the stalks at the point where the leaves branch out. Thinly slice the remaining stalks. Put lemon grass, chiles and garlic in a food processor or blender and process until smooth. Transfer mixture to bowl and stir in fish sauce, cornstarch, brown sugar and pepper. Cut each chicken breast lengthwise in half, thenÂ across the grain into 1/4 inch – thick slices. Coat the chicken with marinade and let stand for 30 minutes at room temperature. Lightly spray a medium sized nonstick skillet or sautÃ© pan with cooking spray and heat on medium. Add onions to pan along with sugar. Place a round piece of foil over onions and reduce heat to medium low. Simmer gently until onions are tender and caramelized. Stir onions to make sure they have absorbed all of glaze off bottom of pan. Add water a little at a time to pan to lift off glaze. Remove from heat and set aside

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Brandied Tarragon Cream Chicken (Chicken a la Vallee d’Auge), Camembert Rice with Warm Endive and Apples

February 13, 1998 Kristen

3 T. butter, divided

1 1/2 C. rice

3 C. chicken stock

4 oz. Camembert cheese, cut into small pieces

4 T. extra-virgin olive oil, divided

4 pieces boneless, skinless chicken breast

Salt and freshly ground pepper

1/2 C. all-purpose flour

2 large shallots, thinly sliced

1/4 C. calvados or applejack brandy

6 large white mushrooms, thinly sliced

1/4 C. dry white wine

1/2 C. heavy cream

2 T. chopped fresh tarragon leaves

3 endive

2 Golden Delicious apples

2 T. white wine vinegar

1 tsp. sugar

3 T. chopped chives

In a medium sauce pot over medium heat melt 1 T. butter. Add rice and toss to coat, toast 2 to 3 minutes until fragrant. Add stock and bring to a boil. Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt.Â While the rice cooks, heat 2 T. extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess. Brown chicken 3 to 4 minutes on each side. Remove chicken and reduce heat a little and melt in remaining 2 T. butter. SautÃ© the shallots 3 minutes until soft but not browned. Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides. Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper. Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to10 minutes. Heat 2 T. extra-virgin olive oil in a skillet over medium heat. Trim the ends of endive and thinly slice the tight bottoms. Half the upper leaves across and separate the leaves. Quarter the apples lengthwise and cut away the core. Thinly slice the apples. Add the endive and apples and sautÃ© 3 to 4 minutes to tenderize. Dress the salad with vinegar and sugar, salt and pepper and chives.Â Serve the chicken alongside rice and endive and apples.

Yields:

Calories:

Fat:

Fiber:

Crispy Chicken Breasts Stuffed with Prosciutto and Mozzarella

February 8, 1994 Kristen

4 thin slices prosciutto
2 tsp. coarse-grained mustard
8 large basil leaves
1/2 C. fresh grated mozzarella
4 boneless chicken breast halves with skin
2 T. extra virgin olive oil
2 medium garlic cloves, minced
1/2 C. Merlot
2 C. chicken broth
1 T. unsalted butter
1 T. all-purpose flour

Arrange prosciutto slices on work surface. Spread each slice with mustard. Top each slice with 2 basil leaves and one fourth of the cheese. Starting with short end, roll up each prosciutto slice. Remove small flap of meat from underneath each breast (these are tenders) and reserve for another use. Put chicken breast halves on cutting board skin side up and beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the way through the center of each. Open cut to create a 1″ wide pocket in each half. Fit a prosciutto roll into each pocket and secure with a toothpick. Sprinkle skin with salt and pepper. Heat oil in large skillet over moderately high heat. Add chicken, skin side down, and cook 6 minutes or until skin is crispy. Turn heat down to moderate, cover pan and continue to cook skin side down until chicken is just cooked through, about 6 minutes. Transfer chicken to a platter, arranging them skin side up, and cover loosely. To make sauce, add garlic to skillet and cook over moderate heat for 2 minutes. Add wine and simmer, scraping up brown bits, until reduced to a few T.. Add broth and simmer until reduced by half. Mix butter and flour together well in a small bowl with a fork. Add a little bit of the hot liquid to the bowl and whisk butter flour mixture back into the skillet, along with any juices that accumulate on chicken platter. Bring sauce to a boil and simmer 2 minutes. Season with salt and pepper to taste. Remove tooth pick and slice chicken crosswise. Arrange on plates and spoon some of sauce over each portion.

Buttery Garlic Chicken

February 3, 1994 Kristen

1 (3lb) whole chicken (or boneless chicken breasts)
1/2 C. butter or margarine, softened
3 cloves garlic, minced
1 tsp. dried parsley
1/4 tsp. dried rosemary
1/4 tsp. dried thyme

Preheat broiler. Cut chicken into serving pieces. Line broiler pan with foil. Place chicken on prepared pan. Combine butter, garlic, parsley, rosemary and thyme; mix well. Spread top of chicken pieces evenly with a small amount of butter-herb mixture. Broil chicken, turning and coating frequently with remaining butter-herb mixture, until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes. (15 minutes if using chicken breasts)

Hearty Chicken Pot Pie

January 29, 1994 Kristen

1 (10.75oz) can condensed chicken broth
1 1/3 C. water, divided
4 medium carrots, thinly sliced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 T. olive oil
2 C. quartered medium mushrooms
1 medium onion, coarsely chopped
1 C. frozen peas
1/3 C. all-purpose flour
1 refrigerated unbaked pie crust (for 9″ pie)
2 1/2 C. chopped cooked chicken

Combine broth, 1 C. water, carrots and potatoes in medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 minutes. Preheat oven to 425. Heat oil in large skillet over medium heat. Add mushrooms and onion; sautÃ© until softened, about 5 minutes. Stir in broth mixture and peas. Whisk remaining 1/3 C. water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil. Spread out pie crust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of 2-quart shallow baking dish. Stir chicken into vegetable mixture and transfer to baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from center with a cookie cutter. Bake until filling is bubbly and crust is browned, about 20 minutes.

Pan Fried Duck Breasts with Red Wine Sauce

January 22, 1994 Kristen

2 duck breasts
Salt and pepper
1 T. olive oil
1 shallot
1 clove of garlic, crushed
1 T. balsamic vinegar
2 T. redcurrant jelly
1 tsp fresh thyme (or Â½ tsp dried)
250ml red wine
Salt and pepper
Small knob of butter

1 bulb of garlic
Drizzle of olive oil
750g potatoes
25g butter
50ml milk, warmed
Salt and pepper
1 T. parsley, finely chopped (optional)

6-8 shallots
1 T. butter
1 tsp sugar
Salt and pepper

Asparagus (or other green veg of your choice)
Small knob of butter
Salt and pepper

Pre-heat the oven to 200C/400F/Gas mark 6. Start by preparing the garlic for the mashed potatoes. Cut the top off the garlic bulb about 1cm down (not the end that has the root). The idea is to expose all the cloves so that they turn golden as they cook and the flavour mellows. Place on a square of aluminum foil large enough to wrap around the garlic and season with a little salt and pepper and then drizzle with the olive oil. Wrap securely in the foil and place in the oven on a medium shelf for approximately 40 minutes. When ready, remove from the oven and leave to cool. While the garlic is roasting make the red wine sauce. Heat the oil in a small pan and gently sautÃ© the onion or shallots for 5 minutes until softened but not coloured. Add the garlic and continue to cook for another minute before adding the balsamic vinegar. Increase the heat and cook until the vinegar has evaporated (a few minutes). Add the redcurrant jelly, thyme, wine and seasoning and leave to simmer gently for 15-20 minutes, stirring from time to time. If you prefer, make the sauce in advance then simply reheat before serving. Peel the potatoes and cut into large chunks then pop in a pot filled with cold salted water. Cover with a tight fitting lid and bring to the boil. Reduce the heat and simmer gently for approximately 20 minutes or until they are tender.

While the potatoes are cooking prepare the shallots. Add the shallots to a pan of boiling water and cook for 2 minutes. Drain and leave until cool enough to handle, then remove the skins and set aside. If you have any large shallots cut them in half so that they are all similar in size.

Trim any excess fat from the duck breasts and then score the skin with a roughly 5 or 6 diagonal cuts â€“ be careful that you only score the skin and don’t cut through to the meat. Season the skin side with some salt and pepper. Heat a large frying pan until hot and add the duck breasts, skin side down. Cook over a high heat until the skin is golden brown and crispy then turn and cook for another 30 seconds (watch because there will be a lot of fat in the pan and it will spit!!) Remove from the pan and put in an oven proof dish and place in the oven, skin side up, for 7 minutes. Remove from the oven when ready, transfer to a plate then cover with foil and leave to rest.

Meanwhile, finish cooking the shallots. Melt the butter in a pan that has a lid and add the shallots, sugar and seasoning. Cover with the lid and cook over a medium heat for approx. 10 minutes, shaking the pan from time to time, until tender and caramelized.

Boil some water for the asparagus in a pan. Prepare the asparagus by â€˜snappingâ€™ off the woody bottoms. (Take one stem of asparagus, hold it at both ends and bend it â€“ it will snap naturally near the bottom.) Once the water is boiling add a good pinch of salt and cook the asparagus for 2-3 minutes (depending on how thick they are) then drain. Return to the pan and add the butter. Cover with a lid and keep warm.

Drain the potatoes when they are ready and mash well with the butter and warmed milk. Squeeze in roughly half of the garlic cloves from the bottom of the bulb and mash into the potatoes. It may seem like a lot of garlic but the flavour will be far less intense than raw garlic and almost sweet. Season with salt and pepper and add the parsley if using.

When ready to serve, spoon some of the mashed potato onto each plate then slice the duck into approx. 6 pieces and arrange on each serving plate on top of the potatoes. Add the vegetables and the top with the red wine sauce and serve immediately.

Rustic Chicken with Garlic Gravy

January 16, 1994 Kristen

2 T. cooking oil
6-8 chicken thighs, skin on (could use any skin-on chicken pieces)
Salt and freshly-ground black pepper
20-22 cloves of garlic (2 full heads), separated and peeled
2 T. flour
3/4 cup dry white wine
1 cup chicken broth
1 1/4 tsp. fresh thyme leaves (or about 3/4 tsp. dried leaves)
2 T. butter

Heat the oven to 400Â° F with rack in center of oven. In a oven-safe Dutch oven or big, oven-safe skillet with a lid, heat the oil over medium high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with a bit of salt and the pepper. Cook the chicken until well browned, turning regularly, for about 8 minutes in all then remove chicken to a plate. Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes in the pre-heated 400Â° oven. (If you pot or skillet doesn’t have a lid, you can tightly cover the top with tin-foil instead.) Remove the pot from the oven and put it on a burner. Be careful not to touch the hot pot! Remove the chicken pieces from the pot to a clean plate. Over medium-high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens. Turn the heat off and stir in the butter. Taste sauce and add more salt and pepper, if it needs it. Add the chicken back to the pot to re-warm with the sauce. Serve spooned over mashed potatoes, rice or pasta.

Greek Chicken with Feta

January 14, 1994 Kristen

One 3oz block feta cheese
1 T. olive oil
2 bone-in chicken legs with thighs skinned
1 medium-size yellow onion, thinly sliced
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1/2 of a 14.5oz can diced tomatoes, undrained
1 T. tomato paste
Pinch of Greek oregano

Place the feta in a bowl with cold water to cover and set aside (this leaches out some of the salt). Heat the olive oil in a medium-size skillet and brown the chicken on both sides. While the chicken is browning, spray the inside of the crock with nonstick cooking spray and lay the onion and garlic in the bottom. Place the browned chicken on top, sprinkle with salt and pepper, and add the tomatoes in juice, tomato paste, and oregano. Cover and cook on LOW 6-8 hours, until the chicken is tender and cooked through. Remove the feta from the water, cut in slices, and arrange the slices over the top of the chicken. Cover and cook for 15 minutes to melt the cheese. Serve immediately.

Chicken Cordon Bleu Nuggets

January 11, 1994 Kristen

Cooking Spray
2 large eggs
1 C breadcrumbs
1 tsp. dried thyme
1/2 C flour
Salt and pepper
6 deli slices ham, cut lengthwise into 4 strips each
6 deli slices swiss cheese, cut lengthwise into 4 strips each
1 large skinless, boneless chicken breast, cut into 24 chunks

Preheat the oven to 350Â°. Spray 2 baking sheets with cooking spray. In a bowl, beat the eggs with a splash of water. On a plate, combine the breadcrumbs and thyme. On another plate, combine the flour with a pinch each of salt and pepper. Lay 12 ham strips on a work surface. Top each with a cheese strip. Place a chicken chunk toward the end of each strip and roll up to enclose the chicken. Working with 1 chicken nugget at a time, lightly coat with the flour, then the egg, then the breadcrumbs. Transfer seam side down to the prepared baking sheets. Lightly spray the nuggets with cooking spray and bake until crisp, about 20 minutes.

Lemon-Garlic Chicken (Mustards Grill Napa Valley Cookbook)

January 9, 1994 Kristen

Vinaigrette

2 heads garlic
4 lemons, peeled, including all pith and membrane, and seeded
2 T. champagne vinegar ( I was out of this so I used rice vinegar)
2 T. mixed fresh herbs such as parsley, thyme, tarragon, basil, and savory
1/2 tsp. salt
ground black pepper
6 T. extra virgin olive oil (or more if needed)

The chicken

1 T. minced fresh rosemary
1 T. minced fresh thyme
2 tsp. minced fresh oregano or marjoram
1/4 tsp. fresh sage
2 T. kosher salt
1-1/2 tsp. cracked black peppercorns
1-1/2 tsp. minced shallots
1 T. minced garlic
3 lb. chicken parts

Pull the heads of garlic apart and peel cloves. Put the cloves and the lemon in a small saucepan with enough water to float them. Bring to a boil, reduce heat, and simmer for about 20 minutes or until the garlic is very tender. Drain and puree in a blender or food processor. Measure out about 1/2 C. puree for the vinaigrette and set the rest aside for something else alter in the week. Whisk together the 1/2 C. puree with vinegar, herbs salt and pepper until salt is dissolved. Slowly whisk in olive oil until fully emulsified. Note: I had to add extra oil and vinegar (and even a T. of water) because my vinaigrette was much too thick. Combine the rosemary, thyme, oregano, sage, salt, pepper, shallots and garlic and mix well. Rub the mixture onto the chicken and allow it to marinate in the fridge for 6 to 12 hours. Preheat the oven to 500 degrees. Heat olive oil in a saute pan over medium heat until hot. Add chicken parts skin side down and cook until nicely browned, then turn and sear the other side. The total browning time should take about 8 minutes in all. Place chicken in a roasting pan and bake in oven for approximately 20 minutes, or until the chicken juices run clear when pierced with a knife.

Glazed Chicken Thighs and Carrots

January 7, 1994 Kristen

2 pounds chicken thighs, skin on, bone in
1 pound bag of organic carrot nubs
2 large yellow onions, thinly sliced
5 ribs celery, 1 inch roll-cut
4 large yellow fin potatoes, washed and cut into 1-inch pieces, skin on
1 tablespoon fresh chopped thyme
1/2 cup ginger syrup

Pre-heat oven to 500 degrees, fan on if possible. In a large bowl, mix all the ingredients together and season well with kosher salt and freshly cracked black pepper. In a sautÃ© pan, roasting pan or cast iron pan coated lightly with oil on medium-high heat, sear the chicken thighs first, skin side down until brown then flip until brown, about 6-8 minutes total. Remove the chicken and add the rest of the bowl. Sautee for 8 minutes until soft then top with chicken, skin side up. Roast in the oven for 15-20 minutes until juices run clear when chicken is pierced and veggies are cooked thru. Serve family-style on platter.

Ginger Syrup

2 cups sugar
2 cups fresh ginger, cut into 1/8-inch slices (about 2 large hands)
2 cups water

In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half. Syrup should hold a line of a plate. Strain ginger pieces out and reserve syrup.

California Pizza Kitchen BBQ Pizza Copycat

December 2, 1993 Kristen

Make crust one day before you plan to make the pizza.

1/3 cup plus 1 tablespoon warm water (105 – 115F)
Â¾ teaspoon yeast
1 teaspoon sugar
1 cup bread flour
Â½ teaspoon salt
Â½ tablespoon olive oil

1 boneless, skinless chicken breast half, cut into bite-sized pieces
Â½ cup Bullseye Original BBQ Sauce
1 Â½ teaspoons olive oil
1 cup shredded Mozzarella
Â½ cup grated Gouda cheese (preferably smoked)
Â½ cup sliced red onion
2 teaspoons finely chopped fresh cilantro

In a large bowl or the bowl of a stand mixer, combine water, yeast and sugar. Let sit for 5 minutes, until the yeast starts to foam. Add flour, salt and olive oil and mix until dough comes together. Knead 10 minutes. Place dough in a greased bowl and turn to coat with oil. Cover and let rise for 2 hours. Place in refrigerator overnight. Remove dough from refrigerator one to two hours before making pizza, allowing it to come to room temperature.

Place chicken in a bowl with 1/4 cup BBQ sauce. Cover and let marinate for 2 hours. Place pizza stone in oven and preheat oven to 450F for 30 minutes. SautÃ© chicken over medium heat until cooked through and no longer pink, 7-8 minutes. Set aside. Sprinkle countertop with cornmeal and roll out pizza dough into a circle 10-inches in diameter. Spread remaining 1/4 cup BBQ sauce on dough. Sprinkle half mozzarella cheese and gouda over BBQ sauce. Top with chicken, red onion and remaining mozzarella. Transfer pizza to oven and bake for 10-12 minutes, or until golden brown. Top with cilantro.

Buffalo Chicken Meatballs

November 29, 1993 Kristen

1lb. ground chicken or turkey
2 oz. cream cheese, softened
2 eggs
2 T. chopped celery
3 T. crumbled blue cheese
1/2 tsp. black pepper

For the Sauce
1/2 stick (4 oz) unsalted butter
1/2 cup Frankâ€™s Red Hot Sauce

Combine all of the meatball ingredients in a medium bowl. DO NOT ADD SALT!!! The Frankâ€™s is super salty as is the blue cheese; you donâ€™t need to add more. The mix will be sticky and gooey but thatâ€™s normal. Form into about 1 inch balls â€“ remember these are cocktail/bite sized so donâ€™t make them too big. Place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes. To make the sauce, combine the Frankâ€™s and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high. After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce. Put back onto the cookie sheet and bake for another 12 minutes. If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 4 minutes if you want them really saucy. Serve with celery sticks to be authentic.

Chicken Fajitas

November 24, 1993 Kristen

1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
Salt
2 T. 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 T. lime juice
3 T. 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 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.) 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.) Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with salt. 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. 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. 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. 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.

Beginner’s Indian Curry

November 10, 1993 Kristen

1/2 teaspoon mustard seeds, crushed
1/4 teaspoon cumin seeds, crushed
1 cup canned diced tomato, drained
1 tablespoon vegetable oil
1/4 teaspoon ground turmeric
1/4 teaspoon ground red chili
1/4 teaspoon salt
1 pound (about 1 3/4 cups) cubed cooked chicken breast
3/4 cup light coconut milk

Heat a large skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring frequently. Combine the tomato and oil in a small bowl; add to the seeds. Cook 1 minute, stirring constantly. Stir in the turmeric, red chili, and salt. Cook while stirring for another minute. Add chicken and cook for 1 minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through. Serve hot, spooned over warm basmati rice.

Bacon-Wrapped Teriyaki Chicken Skewers

February 24, 1992 Kristen

1/2 C. white sugar
1/2 C. soy sauce
1/4 C. cider vinegar
1 clove garlic, minced
1 1/4 tsp. fresh ginger, grated (or 1/2 tsp. ground ginger)
1/4 tsp. black pepper
1 T. cornstarch
1 T. cold water

Combine the first six ingredients in a medium saucepan over medium-high heat. Combine the cornstarch and water, set aside. When the sauce comes to a boil (it will happen pretty quickly) add the cornstarch mixture and stir until the sauce is thick and bubbly. Remove from heat and set aside.

1 package chicken tenders, cut into bite sized pieces
1 package bacon (not thick-sliced), cut into thirds lengthwise
1 fresh pineapple, cut into chunks about the same size as the chicken pieces

If using bamboo skewers soak them in water before using so they don’t burn on the grill. Wrap each piece of chicken with a piece of bacon and slide onto a skewer, follow with a piece of pineapple. Repeat three more times per skewer. place in a 9×13 baking dish. When all of the ingredients have been used up pour the Teriyaki sauce over them , reserving about 1/4 cup. Let them marinate in the refrigerator for at least 4 hours, no longer than 8. Heat grill to medium-high heat. Place the skewers on the grill and baste with some of the reserved sauce. Cook about 7 minutes, flip, baste again and cook another 7 minutes.

Chicken and Asparagus Crepes

February 14, 1992 Kristen

3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought or pre-made crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest

Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Buttery Garlic Parmesan Chicken

February 7, 1992 Kristen

1 1/2 lb. chicken thighs, skin-on and deboned
Salt
Ground black pepper
3 tablespoons melted butter
20 cloves garlic, peeled and gently smashed
1/4 cup white wine, beer, or champagne
1/4 cup water
Pinch of cayenne pepper
1 tablespoon Italian Parsley
1/3 cup Parmesan cheese

Season the chicken with a little salt and black pepper. Heat up a skillet (cast-iron skillet preferred) on medium heat, add a little bit of butter. Pan-fry the chicken with the skin side down first, until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside. Add the remaining melted butter and sautÃ© the garlic until light brown. Add the chicken back into the skillet, follow by the white wine and water. Lower the heat and let simmer. Add salt to taste and a pinch of cayenne pepper. Reduce the sauce a bit. Add the chopped parsley and top the chicken with Parmesan cheese. Remove from heat and broil the chicken in the oven until the cheese melts. Serve immediately.

Italian Flag Chicken

January 13, 1992 Kristen

5 to 6 leaves basil
1/4 C. (about a handful) flat-leaf parsley leaves
2 T. pine nuts, toasted
1 block soft garlic and herb cheese, such as Boursin
1/2 C. (about 2 handfuls) grated Parmigiano Reggiano cheese, divided
2 T. EVOO â€“ Extra Virgin Olive Oil, for drizzling (eyeball it)
Salt and ground black pepper
4 boneless, skinless chicken breasts
2 large tomatoes, thinly sliced

Preheat oven to 450ÂºF. In the bowl of a food processor, combine the basil, parsley, pine nuts, soft cheese, 1/4 C. Parmigiano Reggiano (about a handful), some salt and pepper. Process into a smooth paste. Reserve. Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Season both sides of the chicken and divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap over to enclose the cheese mixture. Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast. Season with some salt and pepper, drizzle with about 2 T. EVOO and sprinkle with the remaining Parmigiano Reggiano (about a handful). Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes.

Ginger Chicken

January 8, 1992 Kristen

2 T. plus 2 tsp. sugar
1/3 C. plus 1/4 C. hot water
2 T. vegetable oil
2 Thai red chiles, chopped, or 1 tsp. crushed red pepper
1 garlic clove, minced
One 4-inch piece of fresh ginger, peeled and cut into slivers
1 pound skinless, boneless chicken thighs, cut into 3-by-1-inch pieces
1 1/2 T. Asian fish sauce
1/4 tsp. salt
1 small onion, cut into thin wedges
2 scallions, cut into 2-inch lengths
6 cilantro sprigs, cut into 1-inch lengths

In a small heavy saucepan, cook 2 T. of the sugar over moderate heat until bubbling and beginning to brown around the edges, 4 minutes. Gradually stir in 1/3 C. of the hot water and simmer for 3 minutes to dissolve the caramel. Remove from the heat. Heat the oil in a casserole. Add the chiles, garlic and half of the ginger and stir-fry over moderate heat until fragrant, about 20 seconds. Add the chicken, fish sauce, salt and the remaining 2 tsp. of sugar and stir until the chicken turns white, 3 to 4 minutes. Add the onion wedges, the remaining 1/4 C. of hot water and the caramel sauce and bring to a boil. Cover, reduce the heat to low and simmer until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Add the scallions and cook for 3 minutes longer. Stir in the remaining ginger and remove the pot from the heat. Garnish with the cilantro and serve.

Yield: 4 servings
Calories: 245
Fat: 11g
Fiber: 1g

Million Dollar Chicken

November 14, 1990 Kristen

3 1/2 pound whole chicken, preferably organic
Kosher salt
Freshly ground black pepper
3 to 4 garlic cloves, lightly smashed
1 lemon
1 bay leaf
5 sprigs fresh thyme
Olive oil
1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!)
Maldon salt

For the Creme Fraiche Glaze:
1 cup creme fraiche
1 lemon, zested and juiced
1 tablespoon shallots, grated on a fine zester
1 teaspoon Aleppo pepper

The day before you plan to cook the chicken, season it well inside and out with salt and pepper. Stuff the cavity of the chicken with the garlic, 1 of the lemons, the bay leaf and thyme. Refrigerate. (The bird can be trussed with butcher twine if you are so inclined, but it is not necessary.) On the day/night you plan to cook the bird, take the chicken out of the refrigerator 30 minutes before you plan to roast it. Preheat the oven to 425 to 450 degrees. In a pan large enough to accommodate the chicken, oil the pan lightly with olive oil, place the piece of sourdough in the center of the pan and then put the chicken on top of the bread. Drizzle the bird with olive oil or brush with butter (we use olive oil at the Grill). Place the pan in the oven and roast for 40 to 50 minutes, basting it every 12 to 15 minutes with the fat and drippings that render from the bird. While the chicken roasts, assemble the glaze by combining all of the ingredients and whisking them together. When the chicken is almost done (the juices are running pink and/or the legs are beginning to wiggle a bit when you give them a shake), take a pastry brush and slather on a bit of the creme fraiche glaze. The glaze will begin to caramelize. Brush on another layer and let this last glazing caramelize. At this point the chicken should be cooked through and nicely golden brown. The sourdough underneath the chicken will be nicely browned and crisped on the side in contact with the pan, and moist and juicy on the side in contact with the chicken. Let the chicken rest for 10 minutes before cutting it into serving pieces. Cut the sourdough into 2 to 4 pieces and serve with the chicken. Garnish with lemon wedges and sprinkle it with Maldon salt.

One-Bowl Chicken Souvlaki

October 24, 1990 Kristen

4 C. shredded cooked chicken
2 large cucumbers, peeled, seeded, and cut into Â½â€ cubes (3 C.)
2 scallions, white and light green parts, chopped (1/4 C.)
8 Kalamata Olives, pitted
1 pint cherry tomatoes, halved or 2 large ripe tomatoes, chopped (2 C.)
1/2 C. plain yogurt
1/2 C. crumbled feta
1 tsp. oregano (optional)
Fresh ground black pepper
1/4 C. chopped parsley or mint
Pita bread

Combine chicken, cucumbers, scallions, olives and tomatoes in bowl. Mix up feta and yogurt — you can do this by hand if you like chunkier dressing or in a food processor if you like it smooth. Mix in the oregano, if using. Pour dressing over chicken mixture and stir just to coat. Sprinkle with pepper and parsley and serve with crisped wedges of pita bread.

Green Goddess Chicken Bites

February 18, 1990 Kristen

1 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1/4 cup finely chopped celery
2 tablespoons sliced green onions (2 medium)
1/2 cup creamy Italian garlic dressing (from 12-oz jar)
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh tarragon leaves
24 crostini toasts
Fresh Italian (flat-leaf) parsley leaves, if desired

In large bowl, mix chicken, celery and onions. In blender, place dressing, chopped parsley and the tarragon. Cover; blend on low speed 10 seconds. Blend on high speed 20 to 30 seconds or until smooth. Gently stir dressing into chicken mixture. Cover; refrigerate until serving time. Top each toast with 1 tablespoon chicken mixture. Garnish with parsley leaves.