- 3 1/2 lb whole chicken
- sea salt and cracked pepper
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 2 sprigs fresh rosemary
- 4 garlic cloves, minced
- olive oil
- 1/2 cup dry white wine
- Preheat the oven to 450 F.
- Rinse and pat dry the chicken.
- Season the inside with sea salt and cracked pepper. Stuff the cavity with the herbs.
- Season the bottom of the chicken and then set, breast up, on a rack in a roasting pan.
- Stuff the garlic between the breast and the skin covering it.
- Rub the outside with a little olive oil and season with salt and pepper.
- Place in the oven and roast for 1 hour, until the skin is crispy and clear juices run.
- Remove the chicken from the pan to rest.
- Pour out the excess fat from the pan and then place on high heat on the stove top.
- Deglaze the pan with the white wine.
- Serve the chicken with the sauce.
- 2 chicken breasts, pounded flat between wax paper
- sea salt and cracked pepper
- 1/4 cup tequila
- 1 tbsp lime juice
- 1 scallion, minced
- 2 garlic cloves, minced
- 1 tsp coriander
- 2 tbsp heavy cream
- 2 tbsp butter
- In a saucepan combine the tequila, lime juice, scallion, garlic, coriander, 1/4 tsp salt, and cracked pepper.
- Bring to a boil. Stir in the cream and simmer on very low heat 2 minutes.
- Stir in the butter and keep warm.
- Meanwhile season the chicken and then panfry in olive oil for about 2 minutes each side.
- Serve with the sauce.
- a 3 to 3.5 lb whole chicken, giblets removed, rinsed and patted dry
- 2 tbsp butter, melted
- sea salt and cracked pepper
- Preheat the oven to 375 F.
- Brush the chicken all over with the butter and then season generously inside and out with salt and pepper.
- Set on a rack in a roasting pan, wing side up and roast 15 minutes.
- Turn to the other side and roast 15 minutes longer.
- Rotate so the chicken is breast side up and increase the heat to 450 F.
- Roast 25 minutes.
- Remove the chicken from the pan .Let rest 10 minutes.
- Meanwhile put the pan on high heat and deglaze with a little water, or white wine, and scrub with a wooden spoon. Pour off some of the fat.
- Serve the chicken with the gravy.
- 2 boneless, skinless chicken breasts
- salt and pepper
- olive oil
- 1 tbsp butter
- 1 shallot, minced
- 1/2 lb mushrooms, sliced
- 4 garlic cloves, minced
- 1/2 lb fettucine
- 2/3 cup marsala wine
- 1/2 cup heavy cream
- 1 1/2 tbsp dijon
- parmesan, grated
- Heat 1 1/2 tbsp of olive oil in a large skillet on high heat. Brown the chicken 4 minutes per side, seasoning with salt and pepper. After you turn, you may need to add another drizzle of olive oil.
- Remove from the pan and reduce the heat to medium then add the butter to the skillet.
- Saute the shallots until tender. Then add the mushrooms and garlic. Saute until tender.
- Meanwhile slice the chicken in small strips. It won't be cooked through at this point.
- Boil the fettucine in salted water.
- Add the marsala to the mushrooms and reduce by half.
- Add the cream and the dijon and simmer 1 minute.
- Return the chicken to the pot and simmer until cooked. Season.
- Drain the pasta and toss with the sauce.
- Sprinkle in the parmesan.
- 2 tbsp olive oil
- 1 onion, minced
- 1 green pepper, minced
- 1 stalk celery, minced
- 1 tbsp chili powder
- 1/2 tsp cumin
- 2 tsp salt
- 1/2 tsp cayenne
- 2 tomatoes, diced
- 1 tsp coriander
- 1 jalapeno, minced
- 2 garlic cloves, crushed
- 2 cans black beans, rinsed, drained
- 1 1/4 lb cooked chicken, shredded (use stock chicken)
- 4 cups water
- chicken oxo
- white rice
- Heat the olive oil in a dutch oven. Saute the onion, green pepper, and celery stalk until tender.
- Add the chili powder, cumin, salt, and cayenne. Stir well.
- Stir in the tomatoes and the coriander. Mix in the jalapeno and the garlic.
- Saute 5 minutes.
- Add the beans and the chicken and stir well.
- Stir in the water and the chicken oxo.
- Bring to a boil, reduce heat to a simmer, and cook uncovered for 45 minutes.
- Meanwhile cook the white rice.
- Serve the chili with the rice.
- 3 tbsp olive oil
- 2/3 cup flour
- 1 small onion, minced
- 2 stalks celery, minced
- 1 green pepper, seeded, minced
- 1/2 lb smoked andouille sausage, sliced in rounds
- salt
- 1/2 tsp cayenne
- 3 bay leaves
- 7 1/2 cups chicken stock
- 1 lb cooked chicken (use stock chicken), shredded
- 1 cup white rice
- Heat the olive oil in a dutch oven over medium. Stir in the flour, mixing until lightly browned.
- Add the onion, celery, and pepper and saute 5 minutes. Season with salt and cayenne.
- Add the sausage and saute 5 minutes. Add the bay leaves.
- Pour in the stock and bring to a boil, stirring to blend well. Simmer, uncovered 1 1/2 hours.
- Add the shredded chicken and simmer half an hour further.
- Meanwhile, steam the rice.
- Check the seasoning of the gumbo and serve over the rice.
- 1/4 cup buttermilk
- 1/4 cup cornflake crumbs
- 1/4 cup cornmeal
- 1 tbsp flour
- 1/2 tsp chili flakes
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne
- 1/2 tsp salt
- 1/4 tsp dry mustard
- 2 boneless chicken breasts
- Preheat the oven to 375 F. Lightly grease a baking sheet.
- Combine the crumbs, cornmeal, flour, chili, garlic powder, paprika, cayenne, salt, and mustard in a bag and shake well to combine.
- Dip the chicken breasts in the buttermilk and then shake in the bag. Place the chicken on the baking sheet.
- Bake for about 30 minutes. Serve.
- butter
- 3 slender leeks, whites and light green parts only, minced
- 600 ml chicken stock
- 600 ml milk
- 3 cloves garlic, crushed
- 2 chicken breasts
- 1 tbsp flour
- pinch of mace
- 3 bay leaves
- salt and pepper
- 2 egg yolks
- 1/3 cup heavy cream
- Melt 2 tbsp of butter in a dutch oven and saute the leeks until tender.
- Meanwhile combine the stock, milk, garlic, bay leaves, and chicken breasts in another saucepan and bring to a boil. Reduce the heat and simmer 5 minutes.
- Stir the flour into the leeks and then cook 2 minutes.
- Remove the chicken and the bay leaves from the saucepan. Pour the liquid into the pot with the leeks and stir well.
- Discard the leaves and shred the chicken.
- Return the chicken to the pot and bring to an almost boil. Stir in the mace, and season to taste.
- Cook 5 minutes. Combine the cream with the egg yolks and then stir into the soup.
- Check the seasoning and serve.
- 2 chicken breasts, sliced
- peanut oil
- salt and pepper
- rice noodles
- broccoli florets
- 1/2 cup bean sprouts
- 1/2 cucumber, julienned
- 1 carrot, grated
- ground salted peanuts
- romaine lettuce, sliced
- 2 tbsp nuoc nam fish sauce
- 6 tbsp water
- 1/4 cup rice wine vinegar
- 3 tbsp white sugar
- 1/2 tsp sambal oelek
- juice of half a lime
- Combine the fish sauce, water, vinegar, sugar, sambal oelek and the lime juice. Stir in the carrot. Set aside.
- Divide the sliced lettuce between 2 large bowls. Arrange half the cucumber and the beansprouts in each.
- Steam or boil the broccoli until crisp tender and cook the noodles according to directions.
- Heat some oil in a skillet and saute the chicken. Season with salt and pepper.
- Drain the broccoli and the noodles and divide between the 2 bowls. Sprinkle with the peanuts.
- Lay the chicken on top and serve with the reserved sauce.
- 1/2 onion, minced
- 1 tbsp butter
- salt
- 1 tbsp paprika
- 1/2 tsp pepper
- 8 pieces chicken
- 2 cups water
- 1 cup sour cream
- 3 eggs
- 2 cups flour
- Melt the butter in a dutch oven and then saute the onion until tender. Stir in the paprika, pepper, and 1 1/2 tsp salt.
- Add the chicken pieces and fry on all sides until lightly coated.
- Stir in 1 1/2 cups water and then cover and simmer on low for 1 1/2 hours.
- Beat the eggs with 1/2 cup water, the flour, and 2 tsp salt.
- Bring a very large pot of water to a boil and then spoon the batter into the water. Boil uncovered 10 minutes. Drain.
- Remove the chicken from the dutch oven and then stir in the sour cream.
- Toss the dumplings in the sauce.
- Serve the chicken with the dumplings and sauce.
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