Index of Recipes

Main Dishes (continued)

Chicken Mediterranean
Chicken Pot Pie
Chicken Tahitian
Chicken Tikka
Chicken under Bricks (Pollo al Mattone)
Chicken with Browned Garlic Sauce
Chicken with Chickpeas and Almonds
Chicken with Forty Cloves of Garlic
Chicken with Prosciutto and Sage
Chinese Chicken Livers with Snow Peas
Chinese Five-Spice Chicken (Wu Hsiang Chi)
Coconut Chicken with Three-Fruit Salsa
Cold Poached Chicken Breast with Watercress Sauce
Country Captain Chicken
Crispy Chicken Cutlets
Curried Chicken Breasts
French Chicken with Tarragon (Poulet au Blanc a l'Estragon)
Greek Chicken and Parsley in Egg-Lemon Sauce (Kotopoulo me Maidano Avgolemono)
Greek Roasted Lemon Chicken (Psiti Kota meh Lemoni)
Grilled Chicken Breasts Cordon Bleu
Grilled Chicken Wraps
Grilled Curried Chicken
Herbed Roast Chicken
Honey Sesame Chicken
Hungarian Chicken Paprikash
Indian Chicken Curry (Murg Masala)
Indian Chicken in Almond Sauce (Shahi Murgh Badaami)
Italian Chicken Breasts with Lemon (Petti di Pollo al Limone)
Italian Deviled Chicken (Pollo alla Diavola)
Jamaican Jerk Chicken
Lemon Chicken
Mexican Chicken in Green Sauce (Pollo en Mole Verde)
Moroccan Roast Chicken
Moroccan-Style Chicken Stew
Oven-Fried Chicken
Pennsylvania Dutch Chicken Pot Pie
Poached Chicken with Low-Fat Mustard Hollandaise
Portuguese Chicken Piri-Piri
Portuguese Chicken with Peas (Frango com Ervilhas)
Quick Chicken Breasts with Herb Sauce
Ragout of Chicken
Raspberry Chicken
Russian Braised Chicken with Prunes (Tushonaia Kuritsa s Chernoslivom)
Sesame Lime Chicken
Southern Fried Chicken with Onion Gravy
Spanish Catalan Chicken (Pollo a la Catalana)
Spanish Chicken in Almond Sauce (Pollo en Pepitoria)
Spanish Chicken with Olives (Pollo con Aceitunas)
Spicy Chicken Hash
Spicy Thai Chicken
Tarragon Lime Chicken

< More chicken recipes

Main Dishes (continued)

In trying to come up with a name for this dish I reviewed the list of ingredients and the answer became obvious. I think you'll agree.

Chicken Mediterranean

4-6 skinless, boneless chicken breast halves
3-4 large potatoes, unpeeled and quartered
1 Tbs (15 ml) olive oil
1/4 cup (60 ml) fresh lemon juice
1 Tbs (15 ml) finely chopped fresh rosemary leaves,
or 1 tsp (5 ml) dried
2-4 cloves garlic, finely chopped
1/4 cup (60 ml) chopped scallions (spring onions)
Salt and freshly ground pepper to taste
1/4 cup (60 ml) Kalamata or other black olive
1 cup (250 ml) sliced mushrooms

Place the chicken and potatoes in an oven-proof casserole. Drizzle with olive oil and lemon juice. Sprinkle with rosemary, garlic, scallions, salt, and pepper. Marinate in the refrigerator for 30 to 60 minutes, turning occasionally. Bake covered in a preheated 400F (200C) oven for 30 minutes. Add the olives and mushrooms and bake an additional 30 minutes. Serves 4 to 6.

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Although I generally avoid using the term "comfort food" because it means something different to everyone, this dish epitomizes the term as far as I am concerned. Whether made by my mother or ordered in a roadside diner, it never fails to please.

Chicken Pot Pie

1 lb (450 g) boneless chicken meat, cut into 1-inch (2 cm) pieces
4 carrots, cut into 1/2-inch (1 cm) slices
2 cups (500 ml) chicken broth
4 Tbs (60 ml) butter
1 cup (250 ml) sliced mushrooms
1 medium onion, chopped
1/2 tsp (2 ml) dried thyme
1/4 cup (60 ml) all-purpose flour
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream or half-and-half
2 cups (500 ml) frozen peas
Pastry dough for 2 pie crusts, frozen or from your favorite recipe

Combine the chicken pieces, carrots, and broth in a saucepan and bring to a boil over high heat. Simmer covered for 5 minutes, remove from heat and set aside. In a separate saucepan, melt the butter over moderate heat. Add the mushrooms, onion, salt, pepper, thyme, and flour and stir to thoroughly mix. Cook over moderate heat for 5 minutes, stirring frequently. Add the chicken broth mixture and stir until the sauce thickens. Add the cream and peas and stir for 2 minutes.
Roll the pastry into 12 circles about 6 inches (15 cm) in diameter. Place half in the bottoms of six 5-inch pie pans and fill with the chicken mixture. Top with the remaining dough and pinch the edges together, trimming off the excess with a knife. Cut 2 or 3 slits in the top of each and bake in a preheated 425F (220C) oven for 35 minutes, or until the crust is golden brown. Serves 6.

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This is not an authentic Tahitian recipe, but it's still delicious. The name comes from the use of tropical fruits which are now available year-round almost everywhere. Please use fresh pineapple for the best results-and if you're feeling fancy, serve the chicken in scooped-out pineapple shells.

Chicken Tahitian

2 chickens, cut into serving pieces
2 Tbs (30 ml) butter or vegetable oil
1 cup (250 ml) orange juice
1/4 cup (60 ml) lemon or lime juice
1/4 cup (60 ml) brown sugar
2 Tbs (30 ml) soy sauce
1 Tbs (15 ml) cornstarch (cornflour)
1 fresh pineapple, peeled, cored, and coarsely diced
1 papaya, peeled, seeded, and coarsely diced
1-2 mangos, peeled, seeded, and coarsely diced

Brown the chicken pieces in the butter in a skillet over high heat. Transfer the chicken to a baking dish and bake in a preheated 350F oven for 30-40 minutes. Meanwhile, combine the orange juice, lemon juice, brown sugar, soy sauce, and cornstarch in a saucepan and bring to a boil over moderate heat, stirring constantly. Add the fruits and pour over the chicken for the last 10 minutes of cooking. Serves 4 to 6.

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My imaginary girlfriend developed a fondness for this dish while backpacking through India and Southeast Asia during her college years. She tells me that it is traditionally served on a bed of raw onions sliced paper thin, but she prefers to serve it by itself, or sometimes on a bed of rice pilaf. I asked her if she knew the meaning of tikka and she replied says it means "cutlet."

Chicken Tikka

2-3 lbs (900-1350 g) skinless, boneless chicken breasts
1 cups (250 ml) plain yogurt
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) vegetable oil
6 cloves garlic, coarsely chopped
A 2-inch (5 cm) piece of ginger, coarsely chopped
1 tsp (5 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste

Cut each chicken breast crosswise into 3 pieces and place in a mixing bowl. Combine the remaining ingredients in an electric blender or food processor and process until smooth. Pour over the chicken and toss to coat thoroughly. Let stand at room temperature for 1 to 2 hours. Saute the chicken pieces in small batches in a heavy skillet over high heat until golden brown on all sides, about 10 minutes, adding more marinade to the skillet to prevent sticking if necessary. Serve immediately. Serves 4 to 6.

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Some recipes-maybe most-are all about ingredients. This one is all about technique. The weight of the bricks on the chicken during cooking forces it to a uniform thickness to aid in even cooking; the skin is pressed flat against the cooking surface for even browning; and much of the fat is squeezed out during cooking. This is truly one of the world's great chicken recipes.

Chicken under Bricks (Pollo al Mattone)

1 roasting chicken, about 4-5 lbs (1.8-2.2 Kg)
The juice of 1 lemon
Salt and freshly ground pepper to taste
1/2 cup (125 ml) olive oil

Using a sharp knife or pair of poultry shears, remove and discard the backbone from the chicken. Lay the chicken on a flat surface, skin side up, and flatten the breast by pressing with the heel of your hand-the chicken should be as flat as possible. Rub with lemon juice and season generously with salt and pepper. Heat the oil in a large, heavy skillet over medium-high heat until it is hot but not smoking. Place the chicken in the oil skin side down and place a lid or other skillet on top of the chicken. Place two bricks or other weights totaling about 10 pounds (4.5 Kg) on top of the lid and cook the chicken over medium-high heat until the skin is golden brown, about 12 minutes. Remove the weights and lid and turn the chicken over. Replace the lid and weights and cook 12 minutes more. To test for doneness, pierce the thigh with the tip of a sharp knife-the juices should run clear. Transfer the chicken to a serving platter and cover with aluminum foil. Let rest for 10 to 30 minutes before cutting into serving pieces. Serves 4 to 6.

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French chefs have a fetish about not browning garlic, but those of us who have ignored this mandate, whether intentionally or by accident, know that browned garlic takes on a lovely, slightly bitter quality that is quite appealing.

Chicken with Browned Garlic Sauce

1/4 cup (60 ml) extra-virgin olive oil
15 cloves garlic, peeled and thinly sliced
1 tsp (5 ml) hot red chili flakes
1 15-ounce (425 g) can tomatoes, drained
Salt and freshly ground pepper to taste
1 to 1 1/2 lbs (450-675 g) skinless boneless chicken thighs
1/4 cup (60 ml) chopped fresh parsley

Heat the oil in a large skillet over moderate heat and cook the sliced garlic and chili flakes, stirring frequently, until the garlic is dark brown, about 10 minutes. Be careful not to cook the garlic until it begins to turn black. Add the tomatoes, salt, and pepper and simmer uncovered until the sauce is fairly thick, about 10 minutes. Add the chicken thighs and cook covered, stirring occasionally, until the chicken is cooked, about 15 minutes. Garnish with the parsley and serve immediately. Serves 4 to 6.

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This simple dish has all the complex flavors of North Africa.

Chicken with Chickpeas and Almonds

4-6 skinless chicken breast halves
2 onions, finely chopped
1 cinnamon stick
2 cups (500 ml) chicken stock
1 can (15 oz, 425 g) chickpeas, drained
1/2 cup (60 ml) blanched almonds
1/2 tsp (2 ml) saffron threads
Salt and freshly ground pepper to taste
Chopped parsley for garnish

Combine all ingredients except the parsley in a pot and bring to a boil over high heat. Reduce the heat and simmer covered until the chicken is cooked through, about 30 minutes. Serve garnished with chopped parsley. Serves 4 to 6.

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This is a reduced fat version of a classic French dish. Please don't be intimidated by the amount of garlic in this recipe, since it becomes mellow and sweet with cooking. Spread the garlic on bread or toast for a special treat, or do as I do and eat the cloves whole (minus the peel, of course) along with the chicken.

Chicken with Forty Cloves of Garlic

40 cloves (3 to 4 heads) garlic, separated from the head and unpeeled
1 Tbs (15 ml) olive oil
2 to 3 lbs (1-1.5 Kg) chicken pieces, skin and all visible fat removed
1 cup (250 ml) white wine or chicken stock (plus additional if necessary)
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
2 Tbs (30 ml) all-purpose flour

Place the cloves of garlic in a saucepan with enough water to cover. Bring to a boil and simmer uncovered for 10 minutes. Drain and set aside. Heat the olive oil in a large pot over high heat. Brown the chicken pieces on all sides. Add the wine or chicken stock, thyme, salt, pepper, and reserved garlic. Bring to a boil and simmer covered for 40 to 45 minutes. Remove the chicken and garlic to a serving platter. Measure the liquid remaining in the pan, and add more if necessary to make 1 cup (250 ml). Return the liquid to the pot and bring to a boil. Mix a little of the liquid with the flour to form a slurry, and add to the liquid. Cook 3 to 5 minutes, stirring constantly, until the sauce has thickened. Spoon over the chicken pieces and serve immediately. Serves 4 to 6.

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Boneless, skinless chicken breasts are the ideal meat for this week's "15-Minute Dishes" theme because they will cook in under 10 minutes using the following method.

Chicken with Prosciutto and Sage

4 boneless, skinless chicken breast halves
8 leaves of fresh sage
8 paper-thin slices of prosciutto
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) vermouth, dry white wine, or chicken broth
1/4 cup (60 ml) light cream or half and half
Salt and freshly ground pepper to taste

Hold the chicken breast halves firmly on a cutting board with the palm of your hand. Using a sharp knife, carefully cut the chicken breasts in half horizontally, sliding the knife blade between your hand and the cutting board. Place a sage leaf on each piece of chicken, and wrap with a slice of prosciutto, securing with a toothpick if necessary. Heat the oil in a skillet over moderate heat and saute each piece of chicken for 2 to 3 minutes on each side. Add the vermouth and cook covered for 3 minutes. Remove the chicken from the skillet and add the cream, salt, and pepper. Bring the sauce to a boil and pour over the chicken. Serves 4.

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I may be in the minority here, but I love chicken livers no matter how they're cooked. This traditional Chinese preparation is no exception.

Chinese Chicken Livers with Snow Peas

1 lb (450 g) fresh snow peas (mangetouts), trimmed
1 lb (450 g) chicken livers, trimmed
3 Tbs (45 ml) soy sauce
2 Tbs (30 ml) rice wine or dry sherry
2 tsp (10 ml) cornstarch (cornflour)
1 tsp (5 ml) sugar
2 Tbs (30 ml) peanut or vegetable oil
1 Tbs (15 ml) finely chopped fresh ginger
3-4 scallions (spring onions), green and white parts, cut into 1-inch (3 cm) pieces
Salt and freshly ground pepper to taste

Drop the snow peas into boiling salted water and cook for 30 seconds. Drain and rinse-they should be bright green-and set aside. Combine the chicken livers, soy sauce, rice wine, cornstarch, and sugar in a small bowl and toss to combine thoroughly. Heat the oil in a wok or large heavy skillet over high heat. Add the ginger and scallions and stir-fry for 30 seconds. Add the chicken livers and stir-fry until they are firm and brown, 4 to 5 minutes. Add the snow peas and stir-fry just until they are heated through, about 1 minute. Adjust the seasoning with salt and pepper. Serves 4 to 6.

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You can use one of the commercially prepared Chinese five-spice powders in this dish if you like, but the mixture of spices in this recipe will give the dish a brighter, more distinctive flavor.

Chinese Five-Spice Chicken (Wu Hsiang Chi)

2-3 lbs (900-1350 g) chicken pieces
1 medium onion, finely chopped
1-3 cloves garlic, finely chopped
1/3 cup (80 ml) soy sauce
2 Tbs (30 ml) peanut or vegetable oil
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) crushed anise seeds
1/4 tsp (1 ml) ground nutmeg
A pinch of ground cloves

Place the chicken pieces in a large dish or plastic bag. Mix the remaining ingredients and pour over the chicken. Marinate refrigerated for 1 to 2 hours. Transfer the chicken to a baking dish and brush with the marinade. Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about 1 hour. Serves 4 to 6.

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Get out the little umbrellas and pull up the lounge chairs because this delicious dish has "tropical" written all over it.

Coconut Chicken with Three-Fruit Salsa

For the chicken:
4-6 skinless, boneless chicken breast halves, pounded
to a thickness of about 1/2 inch (1.5 cm)
Salt and freshly ground pepper to taste
1 cup (250 ml) milk
All-purpose flour for dredging
2 eggs, beaten
1 cup (250 ml) shredded unsweetened coconut
2 Tbs (30 ml) butter or peanut oil

For the salsa:
1 cup (250 ml) diced peeled and seeded papaya
1 cup (250 ml) diced peeled mango
1 cup (250 ml) diced peeled and cored pineapple
1/4 cup (60 ml) chopped cilantro (coriander leaves)
1 jalapeño or other hot pepper, seeded and diced
(optional)
1 Tbs (15 ml) lime or lemon juice
1 Tbs (15 ml) rum (optional)
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste

Season the chicken fillets with salt and pepper and dip in the milk. Dredge very lightly with the flour, dip into the beaten egg, and coat with the coconut. Heat the butter in a large heavy skillet over moderate heat and saute the chicken until golden brown, 4 to 5 minutes per side. Combine the ingredients for the salsa in a mixing bowl and toss gently to combine. Serve the chicken on a bed of the salsa, or spoon the salsa over the chicken. Serves 4 to 6.

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What little cooking there is to be done in this recipe can be done in advance, allowing busy cooks to catch up on their naps.

Cold Poached Chicken Breast with Watercress Sauce

1 medium onion, peeled and sliced
2 garlic cloves, crushed
1 sprig fresh rosemary, or 1 Tbs (15 ml) dried
4 to 6 skinless, boneless chicken breast halves
1 1/2 cups (375 ml) chopped watercress*
3/4 cups (180 ml) mayonnaise
3/4 cup (180 ml) sour cream
1 shallot, chopped
Salt and ground white pepper to taste

*You may substitute spinach, basil, parsley, arugula, sorrel, or any combination of these.
Combine the onion, garlic, and the rosemary in a saucepan along with enough water to cover the chicken breasts, and bring to a boil. Simmer over low heat for 5 minutes, then add the chicken breasts. Simmer for 5 minutes, then remove from the heat. Allow to sit in the poaching liquid for 10 minutes, then place the pan in the refrigerator, complete with the poaching liquid. Allow to chill for 2 to 3 hours.
For the sauce, combine the watercress, mayonnaise, sour cream, shallot, salt, and pepper in a food processor or electric blender and puree until smooth. To serve, remove the breasts from the poaching liquid and drain on paper towels. Place a dollop of the sauce on top of each breast, and put the rest of the sauce in a bowl for diners to serve themselves. Serves 4 to 6.

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Legend has it that this dish was brought to Savannah, Georgia by a sea captain who had run across it in his travels to the East Indies. It has since become a Southern classic, and was one of FDR's favorite dishes.

Country Captain Chicken

2-3 lbs (900-1350 g) chicken thighs or assorted pieces
Salt and freshly ground pepper to taste
1 Tbs (15 ml) vegetable oil
2 onions, chopped
1 green bell pepper (capsicum), cored, seeded, and chopped
2-4 cloves garlic, finely chopped
3 Tbs (45 ml) all-purpose flour
1 Tbs (15 ml) paprika
1 Tbs (15 ml) curry powder
1/4 tsp (1 ml) cayenne pepper, or to taste
1 1/2 cups (375 ml) chicken stock
1 can (14 1/2 oz, 411 g) diced tomatoes, drained
1/2 cup (125 ml) raisins
1 bay (laurel) leaf
1 mango, peeled, pitted, and chopped (optional)

Optional garnishes:
Mango chutney
Thinly sliced scallions (spring onions)
Chopped parsley or cilantro (coriander leaves)
Toasted slivered almonds
Chopped peanuts
Chopped pitted dates
Chopped banana
Shredded coconut

Season the chicken generously with salt and pepper. Heat the oil in a large, heavy pot (Dutch oven) over high heat and, working in batches, brown the chicken pieces on all sides. Remove to a plate and set aside. Add the onions, bell pepper, and garlic and saute for 5 minutes. Add the flour, paprika, curry powder, and cayenne and saute for 1 minute, stirring constantly. Add the chicken stock, scraping the bottom of the pot to dissolve the brown bits. Bring to a boil, reduce the heat, and simmer covered for 10 minutes. Add the tomatoes, raisins, bay leaf, and optional mango. Remove and discard the skin of the chicken and add the chicken and the accumulated juices to the pot, making sure it is submerged in the liquid. Simmer tightly covered until the chicken is done, about 30 minutes. Adjust seasoning with salt and pepper and serve garnished as desired. Serves 4 to 6.

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I know it isn't exactly considered haute cuisine, but nothing makes a crispier, crunchier coating than crushed potato chips.

Crispy Chicken Cutlets

4-6 boneless, skinless chicken breast halves
1/2 cup (125 ml) mayonnaise
1 Tbs (15 ml) chili powder
The grated zest of 1 lemon
Salt and freshly ground pepper to taste
About 1/2 cup (125 ml) finely crushed potato chips
3 Tbs (45 ml) olive oil

Pound the chicken breasts a little to flatten them and make them uniform in thickness. Cut in half horizontally and set aside. Combine the mayonnaise, chili powder, lemon zest, salt, and pepper in a bowl, stirring to combine thoroughly. Place the crushed potato chips on a plate. Add the chicken cutlets to the mayonnaise mixture, tossing them to coat evenly, and press into the potato chips to coat both sides. Heat the oil in a large heavy skillet over moderate heat and saute the cutlets in batches until browned on both sides and cooked through, about 5 minutes. Transfer to a baking sheet and keep warm in a low oven while the remaining cutlets are cooking. Serves 4 to 6.

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In spite of the overnight marinating for this dish, it is still quick to assemble and easy to cook.

Curried Chicken Breasts

4-6 skinless, boneless chicken breast halves
2-4 cloves garlic, finely chopped
1 cup (250 ml) plain yogurt
1/2 cup (125 ml) lemon or lime juice
2 tsp (10 ml) grated ginger
2 tsp (10 ml) ground coriander
2 tsp (10 ml) curry powder
1 tsp (5 ml) grated lemon or lime zest
1 tsp (5 ml) cayenne, or to taste
Salt and freshly ground pepper to taste

Combine all ingredients in a large, nonreactive bowl and toss to thoroughly combine the ingredients and coat the chicken breasts with the mixture. Marinate overnight in the refrigerator. Broil or grill until cooked through. Serves 4 to 6.

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The au blanc part of this recipe's title refers to the fact that the chicken is not browned, leaving it and the sauce a lovely pale white in color. Please don't try to use dried tarragon in this recipe; it really deserves the incomparable flavor and aroma of the fresh herb.

French Chicken with Tarragon (Poulet au Blanc a l'Estragon)

1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
3 sprigs fresh tarragon
1/4 cup (60 ml) dry white wine (optional)
4-6 skinless, boneless chicken breast halves
1 1/2 cups (375 ml) long-grain rice
3 Tbs (45 ml) butter
Salt and freshly ground pepper to taste
Paprika to taste

For the sauce:
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
Cayenne pepper to taste
2 cups (500 ml) chicken cooking liquid, strained
1/4 cup (60 ml) heavy cream
3 Tbs (45 ml) chopped fresh tarragon leaves

Place the onion, carrot, celery, tarragon sprigs, and optional white wine in a large pot. Place the chicken breasts on top of the vegetables and add enough water to cover. Bring to a boil over high heat, reduce the heat and simmer covered until the chicken is done, about 20 minutes. Meanwhile, boil the rice in an ample amount of salted water until tender, about 20 minutes. Drain and stir in the butter, salt, pepper, and paprika. Arrange the rice on a serving platter and place the drained chicken breasts on top. Strain the cooking liquid to make the sauce.
For the sauce: Heat the butter in a saucepan over moderate heat and stir in the flour and cayenne. Cook for 3 minutes, stirring frequently. Add the cooking liquid and bring to a boil, stirring frequently. Stir in the cream and tarragon and adjust the seasoning with salt and pepper. Simmer for 3 minutes. Spoon over the chicken and serve immediately. Serves 4 to 6.

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A review of the Greek recipes I have published over the years would reveal that I am inordinately fond of egg-lemon sauce. It is paired with chicken and parsley in this unusual dish in which the parsley is treated more like a vegetable than as a garnish.

Greek Chicken and Parsley in Egg-Lemon Sauce (Kotopoulo me Maidano Avgolemono)

1/2 cup (125 ml) olive oil
2-3 lbs (900-1350 g) chicken pieces
1 cup (250 ml) dry white wine
Salt and freshly ground pepper to taste
1 cup (250 ml) chicken stock or water
3 lbs (1350 g) fresh flat-leaf parsley plus additional for garnish
10-12 scallions (spring onions), green and white parts, chopped
Avgolemono sauce (see below)

Heat half the oil in a skillet over moderate heat and brown the chicken pieces on all sides. Add the wine and cook for 5 minutes. Add the salt, pepper, and chicken stock and simmer covered over low heat for 30 minutes. Cut off and discard most of the stems of the parsley. Heat the remaining oil in a separate skillet over moderate heat and saute the parsley and scallions until wilted, about 3 minutes. Add to the chicken mixture and cook 10 to 15 minutes more. Place the chicken pieces on a serving platter or individual plates and arrange the parsley mixture around the chicken. Spoon the avgolemono sauce over the chicken and garnish with chopped fresh parsley. Serves 4 to 6.

Avgolemono Sauce

2 eggs
Juice of 2 lemons
2 tsp (10 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
1 1/2 cups (375 ml) chicken stock or water
Salt and freshly ground pepper to taste

Whisk together the eggs, lemon juice, and cornstarch mixture. Combine with the remaining ingredients in a saucepan and bring to a simmer over low heat, stirring frequently, until the sauce is hot and slightly thickened. Do not boil. Makes about 2 cups (500 ml).

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It really takes only two ingredients to conjure up the flavors of Greece: lemon and oregano. This simple method of cooking chicken is as old as the hills and can be used with fish and shellfish as well.

Greek Roasted Lemon Chicken (Psiti Kota meh Lemoni)

4 Tbs (60 ml) butter
4 Tbs (60 ml) olive oil
2 lbs (900 g) chicken pieces
1 Tbs (15 ml) dried oregano
Salt and freshly ground pepper to taste
1/4 cup (60 ml) lemon juice
2 cups (500 ml) boiling water
2 Tbs (30 ml) cornstarch (cornflour) mixed with
1/4 cup (60 ml) cold water

Combine the butter and olive oil in a small pot and heat gently until the butter is melted. Place half the mixture in a roasting pan. Season the chicken pieces with the oregano, salt, and pepper, and place in the pan. Combine the lemon juice with the remaining butter mixture and baste the chicken with it. Bake the chicken in a 375F (190C) oven, basting several times, until the skin is crispy and the chicken is cooked through, 30 to 40 minutes. Transfer the chicken to a platter and add the boiling water to the roasting pan, scraping the bottom to dissolve the brown bits. Transfer the liquid to a small pot over moderate heat and stir in the cornstarch mixture. Add any remaining basting liquid and bring to a boil, stirring constantly. Adjust the seasoning with salt and pepper and serve the gravy along with the chicken. Serves 4 to 6.

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The classic French dish gets updated for the modern backyard chef.

Grilled Chicken Breasts Cordon Bleu

1/2 cup (125 ml) shredded Gruyere or Swiss cheese
1/2 cup (125 ml) finely chopped cooked ham
Salt and freshly ground pepper to taste
4-6 skinless, boneless chicken breast halves
2 Tbs (30 ml) butter, melted

Combine the cheese, ham, salt, and pepper in a small mixing bowl. Place each chicken breast half in between two layers of plastic wrap and pound, using a meat mallet or the bottom of a small heavy pan, until the meat is about 1/4 inch (5 mm) thick. Divide the cheese mixture between the flattened breast halves and fold them in half to cover the filling. Skewer the sides shut with toothpicks, brush both sides with melted butter, and season with salt and pepper. Grill directly over hot coals for 4 to 5 minutes per side, until the meat juices run clear and the cheese is melted. Carefully remove the toothpicks before serving. Serves 4 to 6.

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If you are planning on grilling at your picnic then you can take these along in the marinade. Otherwise, cook them ahead and transport them chilled. Either way, they are tasty and nutritious.

Grilled Chicken Wraps

8 skinless, boneless chicken breast halves
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) soy sauce
1/4 cup (60 ml) rice wine or sake
2 Tbs (30 ml) lime juice
2 Tbs (30 ml) sesame oil
1 Tbs (15 ml) honey
1 Tbs (15 ml) grated fresh ginger
1 tsp (5 ml) Chinese five-spice powder*
8 flour tortillas or pita breads

* Available in the spice section of most supermarkets and in Asian specialty shops.
Place the chicken breasts in a shallow glass pan. Stir together the remaining ingredients except for the tortillas and pour over the chicken. Marinate refrigerated for 30 minutes to several hours. Grill or broil the chicken breasts until done, about 3 minutes per side. Serve immediately wrapped in a tortilla or pita bread, or transport chilled and wrap immediately before serving. Serves 8.

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This quick main dish couldn't be much easier, and offers some variety for the summer backyard grill.

Grilled Curried Chicken

1 1/2 cups (375 ml) plain yogurt
1/2 cup (155 ml) lemon or lime juice
1 Tbs (15 ml) grated lemon or lime peel
1 Tbs (15 ml) finely chopped ginger
1 Tbs (15 ml) ground coriander
1 tsp (5 ml) paprika
1 tsp (5 ml) cayenne pepper, or to taste
1 tsp (5 ml) curry powder
3-4 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
2 chickens, cut into serving pieces

Combine all ingredients except the chicken pieces in a large bowl and stir to combine. Add the chicken pieces and toss to coat. Marinate overnight, turning the pieces occasionally. Grill or broil the chicken until done, basting frequently with the marinade. Serves 4 to 6.

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This method of roasting requires a little more attention than others due to the frequent basting, but the result is a crisp skin that makes it well worth the extra effort.

Herbed Roast Chicken

1 roasting chicken (3.5 to 4 lbs, 1.5 to 1.8 Kg)
Salt and freshly ground pepper to taste
4-6 cloves garlic, peeled and gently crushed
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, cut into wedges
3 Tbs (45 ml) olive oil

Season the inside of the chicken with salt and pepper. Place the garlic, herbs, and lemon wedges in the cavity. Truss the chicken and place in a lightly greased roasting pan. Drizzle with the olive oil and rub it into the skin of the chicken. Place the pan in the center of a preheated 425F (220C) oven. Baste with the accumulated pan juices every 10 to 15 minutes until the chicken is done, about 80 to 90 minutes. The chicken is done when the juices run clear when the thickest part of the thigh is pricked with a knife. Remove the chicken from the oven and allow to rest 10 minutes before carving. Serves 4 to 6.

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I haven't published quantities for the ingredients in this recipe because I do it by eye. It may be the easiest chicken recipe you have ever cooked, and your family will love it. If you dream up an exotic name for it such as "Poulet a la Reinne de la Maison," you may be able to convince them you slaved all day over a hot stove.

Honey Sesame Chicken

Chicken pieces (I like thighs for this dish)
Honey
Sesame seeds
Salt and freshly ground pepper to taste

Remove the skin from the chicken pieces if you want to reduce fat. Season with salt and pepper, and place in a baking pan. A layer of aluminum foil underneath will make clean-up easier. Drizzle with honey and sprinkle a liberal amount of sesame seeds on each piece. Bake in a 325F (160C) oven for 30 minutes, or until cooked through.

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This classic Hungarian stew makes its own liquid as it cooks. Be sure to use sweet Hungarian paprika for the best flavor and color. You might consider serving this dish with egg noodles or mashed potatoes.

Hungarian Chicken Paprikash

8-12 bone-in skinless chicken thighs
Salt and freshly ground pepper to taste
1 Tbs (15 ml) vegetable oil
1 large onion, thinly sliced
1 red bell pepper, cored, seeded, and cut into thin strips
1 green bell pepper, cored, seeded, and cut into thin strips
4 Tbs (60 ml) paprika
1 Tbs (15 ml) all-purpose flour
1/2 cup (125 ml) dry white wine or chicken stock
1 can (15 oz, 425 g) can diced tomatoes, drained
1/2 cup (125 ml) sour cream
Chopped fresh parsley for garnish

Season the chicken thighs liberally with salt and pepper. Heat the oil in a large pot and, working in batches, lightly brown the chicken thighs on all sides. Remove the chicken to a plate and saute the onions in the same pot until tender but not browned, about 5 minutes. Add the peppers and saute another 5 minutes. Add the paprika and flour and stir until the paprika becomes fragrant, about 1 minute. Add the wine and stir to scrape up the brown bits in the bottom of the pan. Stir in the tomatoes and return the chicken thighs and the accumulated juices to the pan, nestling them under the vegetables. Simmer tightly covered over low heat or bake in a 300F (150C) oven until the chicken is cooked through, about 30 minutes. Remove the pot from the heat and transfer the chicken thighs to a serving platter. Place the sour cream in a small bowl and stir into it some of the liquid in the pot. Add the sour cream mixture to the pot and stir to mix well. Spoon the sauce over the chicken and garnish with chopped parsley. Serves 4 to 6.

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This dish is representative of the many masalas, or spice mixtures that characterize Indian cooking.

Indian Chicken Curry (Murg Masala)

For the masala:
2 medium onions, finely chopped
2-4 cloves garlic, finely chopped
1-inch (2.5 cm) piece of ginger, finely chopped
2 Tbs (30 ml) water
2 tsp (10 ml) ground cumin
2 tsp (10 ml) ground coriander seed
2 tsp (10 ml) salt
1 tsp (5 ml) cayenne pepper, or to taste
1/2 tsp (2 ml) ground turmeric

For the chicken:
4 Tbs (60 ml) vegetable or peanut oil
2-inch (5 cm) piece of cinnamon stick
2-3 lbs (900-1350 g) skinless, boneless chicken breasts, trimmed of fat and quartered
Juice of 1 lemon
1 cup (250 ml) chicken broth or water
6 whole black peppercorns
Fresh cilantro (coriander leaves) for garnish

Combine all the ingredients for the masala in an electric blender and process until a moist paste is formed. Heat the oil in a large skillet over moderate heat and add the masala and cinnamon stick. Cook, stirring frequently, for 6 to 8 minutes. Add the chicken pieces and stir until they are coated. Add the lemon juice, chicken broth, and peppercorns and bring to a boil. Reduce the heat and simmer covered for 15 minutes. Remove the lid and let the sauce reduce for about 5 minutes. Remove and discard the cinnamon stick before serving. Serve with rice, garnished with chopped cilantro. Serves 4 to 6.

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Northern India was invaded by the Moghuls in the sixteenth century. These people of Turkish/Mongol extraction introduced new foods and cooking techniques from other lands they had conquered, especially Persia, and Moghul cooking became known as the highest and most refined style of Indian cooking. To this day, this is the style of food served in most fine Indian restaurants in India and around the world. Here is a dish using the almonds that the Moghuls introduced to the subcontinent.

Indian Chicken in Almond Sauce (Shahi Murgh Badaami)

1/2 cup (125 ml) vegetable oil
2-3 lbs (900 g-1.35 Kg) skinless chicken pieces
or 2-3 Cornish game hens, halved and skinned
4 cups (1 L) thinly sliced onions
1/3 cup (80 ml) slivered blanched almonds
4 Tbs (60 ml) coriander seeds
4 tsp (20 ml) green cardamom pods* (about 50)
1-2 tsp (5-10 ml) cayenne pepper, or to taste
2 cups (500 ml) plain yogurt
Salt to taste

* Available in finer supermarkets and Asian and Indian specialty shops

Heat about 2 tablespoons (30 ml) of the oil in a large, heavy pan over moderate heat and add the chicken pieces. Cook, turning frequently, just until they lose their pink color-do not brown them because this will darken the sauce. Transfer the chicken pieces to a platter and heat the remaining oil in the pan. Saute the onions until they are tender but not browned, about 10 minutes. Add the almonds, coriander, and cardamom and cook until they become aromatic and slightly browned, about 3 minutes. Remove from the heat and stir in 1 cup (250 ml) water and the cayenne pepper. Puree the mixture in batches in an electric blender or food processor and return it to the pot. Add the chicken pieces, yogurt, and salt and bring to a boil. Reduce the heat and simmer covered until the chicken is tender and the sauce has thickened, about 40 minutes. The oil should have separated from the sauce to form a glaze over the sauce and chicken. This glaze is prized in India and is a trademark of opulent cooking. Remove the dish from the heat and let rest for at least 30 minutes, or refrigerate for up to 2 days (this dish improves with time) before serving. Reheat by simmering over moderate heat until the chicken is piping hot. Serves 4 to 6.

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This is one of those rare occasions when I would rather use butter than olive oil in order to let the bright, fresh flavor of the lemon dominate the dish.

Italian Chicken Breasts with Lemon (Petti di Pollo al Limone)

4-6 boneless, skinless chicken breast halves
Salt and freshly ground pepper to taste
All-purpose flour for dredging
4 Tbs (60 ml) butter
1/4 cup (60 ml) freshly squeezed lemon juice
The grated zest of 1 lemon
2 Tbs (30 ml) finely chopped parsley

Trim the chicken breasts of any excess fat and slice in half horizontally. Season the chicken with salt and pepper and dust lightly with flour. Heat the butter in a large skillet over moderate heat and saute the chicken a few pieces at a time (don't crowd the skillet) until golden brown on both sides and firm to the touch, about 2 minutes per side. Transfer the cooked chicken to a platter while you cook the remaining pieces. After cooking the chicken add the remaining ingredients to the skillet and cook until the sauce is slightly thickened. Transfer the chicken to the skillet and turn them in the sauce to coat both sides. Serves 4 to 6.

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Here is a classic Italian dish that gets its name from the hot red peppers. In reality it is only mildly spicy, so don't skimp on the seasonings.

Italian Deviled Chicken (Pollo alla Diavola)

8 Tbs (120 ml) butter, melted
2 Tbs (30 ml) olive oil
1/4 tsp (1 ml) crushed red pepper flakes, or more to taste
2-3 cloves garlic, finely chopped
1/4 cup (60 ml) finely chopped onion
2 Tbs (30 ml) finely chopped flat-leaf parsley
2-3 lbs (900-1350 g) chicken quarters
Salt to taste
Lemon wedges for garnish

Combine the butter, oil, and red pepper flakes in a small bowl. In a separate bowl mix together the garlic, onion, parsley, and 4 teaspoons (20 ml) of the butter mixture to form a coarse paste. Brush the chicken quarters with some of the remaining butter mixture, sprinkle with salt, and broil, skin side down, under a preheated broiler for 5 minutes. Baste again and continue broiling for 5 more minutes. Turn the chicken skin side up and baste again. Broil another 10 to 15 minutes, basting every 5 minutes, until the juices run clear when a thigh is pierced with the tip of a knife. Spread the onion mixture over the chicken using a metal spatula to pat it firmly into place and continue broiling until the coating is lightly browned, 3 to 4 minutes. Transfer the chicken to a platter or individual serving plates and spoon the pan drippings over it. Serve garnished with lemon wedges. Serves 4 to 6.

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In Jamaica this seasoning mixture is used to flavor chicken, pork, fish, and shellfish, and is often added to soups and stews. If you like spicy food, you'll probably want to put it on just about everything too.

Jamaican Jerk Chicken

For the jerk seasoning:
4 scallions (spring onions), white parts only
1 habanero chile, stemmed and seeded
3 Tbs (45 ml) vegetable oil
3 Tbs (45 ml) fresh lime juice
2-4 cloves garlic
2 tsp (10 ml) dried thyme
2 tsp (10 ml) ground allspice
Salt and freshly ground pepper to taste

2-3 lbs (900-1400 g) chicken pieces

Combine the ingredients for the jerk seasoning in an electric blender or food processor and process until smooth. Rub the mixture over the chicken pieces and refrigerate covered for 12 hours or overnight. Grill skin side up over indirect heat until the juices run clear, 30 to 40 minutes. Turn and place the pieces skin side down directly over hot coals for 5 minutes to crisp the skin. Serves 4 to 6.

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This dish is usually battered and fried when encountered in Chinese restaurants in the USA, but this version is lighter, healthier, and less time consuming.

Lemon Chicken

3 lbs (1.5 kg) chicken pieces
2 Tbs (30 ml) soy sauce
The zest of 1 lemon, finely chopped
1/3 cup (80 ml) lemon juice
1 cup (250 ml) water
1 Tbs (15 ml) sugar
1 Tbs (15 ml) finely chopped fresh ginger
1 tsp (5 ml) sesame oil
1 tsp (5 ml) cornstarch (cornflour) mixed with
1 Tbs (15 ml) water
Lemon slices and chopped scallions (spring
onions) for garnish

Rub the chicken pieces with 1 tablespoon (15 ml) of the soy sauce and set aside. Combine the remaining tablespoon of soy sauce, lemon zest, lemon juice, water, and sugar in a small bowl, stirring to dissolve the sugar. Heat the sesame oil in a wok or large, heavy skillet over high heat. Brown the chicken pieces on all sides. Add the ginger and cook for 1 minutes. Add the lemon mixture and bring to a boil. Reduce the heat to very low and simmer the chicken covered for 20 minutes. Remove the chicken to a warm platter and add the cornflour mixture to the pan. Stir the mixture until it boils and has thickened. Spoon over the chicken pieces and garnish with lemon slices and chopped scallions. Serves 4 to 6.

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This green version is just one example of the many moles of Mexican cuisine. A mole (from the Nahuatl word molli for sauce) doesn't necessarily include chocolate as some food pundits would have us believe, but some sort of chili pepper is always among the ingredients.

Mexican Chicken in Green Sauce (Pollo en Mole Verde)

2-3 lbs (900-1350 g) chicken pieces
2 cups (500 ml) chicken stock
8 poblano chilies
1 cup pumpkin seeds* or pine nuts (pignoli)
1/2 cup (125 ml) walnuts
1/2 cup (125 ml) almonds
1 large onion, chopped
2-4 cloves garlic, chopped
2 cups (500 ml) coarsely chopped tomatillos (Mexican
green tomatoes)
1 bunch cilantro (coriander leaves)
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil

* Also called pepitas, pumpkin seeds are available in many supermarkets and Hispanic specialty shops.
Combine the chicken pieces and stock in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 45 minutes. Drain the chicken and keep it warm, reserving the stock. Using a fork, hold the poblano chiles over a gas flame or electric burner until the skin is blistered and blackened in places. Place in a paper bag and allow to rest for 20 minutes. Peel the peppers, slit them lengthwise, and remove the seeds and veins. Working in small batches, pulverize the pumpkin seeds in an electric blender or food processor. Combine the poblano chiles, ground pumpkin seeds, walnuts, almonds, onion, garlic, tomatillos, coriander, salt, and pepper in a bowl and mix to combine. Working in batches, puree the mixture in an electric blender or food processor, adding enough of the reserved chicken stock to make a thick paste. Heat the oil in a large skillet over high heat and add the sauce. Cook, stirring constantly, for 3 to 4 minutes. Thin to the consistency of heavy cream with the chicken stock if necessary. Reduce the heat to very low, transfer the chicken to the skillet, and simmer covered until the chicken is very tender, 15 to 20 minutes. Serves 4 to 6.

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Pipián is difficult to translate. My Spanish-English dictionary says simply "fricassee," and the dictionary of the Spanish Royal Academy defines it as a New World stew made with meat, chicken, turkey, or other fowl with salt pork and almonds. The Spanish Academy not withstanding, some versions are based around seafood, and vegetarian versions can also be found.

Mexican Chicken Stew with Almonds (Pollo en Pipián de Almendra)

3 lbs (1.35 Kg) chicken pieces
3 cups (750 ml) chicken stock
2-3 scallions (spring onions), green and white parts,
coarsely chopped
2-3 sprigs cilantro (coriander)
1 carrot, coarsely chopped
6 ancho* chilies, seeded, torn into pieces, and soaked
in warm water for 1 hour
1/2 cup (125 ml) blanched almonds, toasted and
pulverized in a blender or food processor
2 Tbs (30 ml) vegetable oil
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) dried oregano
A pinch ground cloves
Salt and freshly ground pepper to taste

* Available in finer supermarkets and Hispanic specialty shops

Combine the chicken, stock, scallions, cilantro, and carrot in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered for 45 minutes. Remove the chicken pieces, strain and reserve the stock, and return the chicken pieces to the pot. Puree the soaked ancho chilies along with a little of the soaking liquid in an electric blender or food processor. Heat the oil in a skillet over moderate heat and saute the chili mixture and pulverized almonds for 5 minutes, stirring frequently. Add about 2 cups (500 ml) of the reserved chicken stock to make a medium-thick sauce. Stir in the seasonings and pour the sauce over the chicken. Cook over moderate heat for 10 minutes, or until the chicken is heated through. Serves 4 to 6.

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The spicy rub used in this recipe can also be applied to pork, lamb, and seafood.

Moroccan Roast Chicken

2 shallots, chopped
2-4 cloves garlic, chopped
2 sprigs parsley
2 sprigs cilantro (coriander)
2 tsp (10 ml) paprika
2 tsp (10 ml) ground cumin
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
3-4 lbs (1.5-2 Kg) whole chicken or chicken parts
2 lemons, quartered

Combine the shallots, garlic, parsley, cilantro, paprika, cumin, salt, pepper, and optional cayenne in an electric blender or food processor and process until a smooth paste is formed. Rub the paste on the chicken and refrigerate for 1 to 2 hours. Place the chicken in a roasting pan and place the lemon wedges among the pieces (or in the cavity if using a whole chicken), squeezing a little lemon juice over the chicken. Bake in a preheated 400F (200C) oven (or grill over hot coals) until the juices run clear when the thickest part of the thigh is pierced, about 1 hour (2 hours if using a whole chicken). Remove from the oven and let stand for 10 minutes before serving. Serves 4 to 6.

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This dish, although not entirely authentic, has all the flavors of a Moroccan tagine. Serve it with couscous or brown rice for more North African flavors.

Moroccan-Style Chicken Stew

2 15-oz (425 g) cans chickpeas, rinsed and drained
1 15-oz (425 g) can chopped tomatoes, drained
1 onion, chopped
1 red or green bell pepper, cored, seeded, and chopped
1/4 cup (60 ml) golden raisins (sultanas)
1/4 cup (60 ml) chopped dried apricots
2 Tbs (30 ml) tomato paste mixed with
2 Tbs (30 ml) water
2 tsp (10 ml) ground cumin
1/4 tsp (1 ml) cayenne pepper, or to taste (optional)
Salt and freshly ground pepper to taste
1-2 lbs (450-900 g) skinless chicken thighs
Chopped cilantro (coriander leaves) for garnish

Combine all the ingredients except the chicken thighs and cilantro in a heavy pot or slow cooker, stirring to combine. Place the chicken thighs on top. Cover tightly and bake in a preheated 300F (150C) oven, or simmer over a very low flame on the stove top, or cook in the slow cooker set on high, for 2 to 3 hours. Garnish with chopped cilantro. Serves 4 to 6.

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The Southern United States has a worldwide reputation for its many variations on fried chicken, and here is one version that might not be so universally known. The traditional process of frying chicken in deep fat a few pieces at a time can be laborious and time-consuming, so this simplified method is often used when large quantities of chicken are needed for a church dinner or family reunion.

Oven-Fried Chicken

3-4 lbs (1.3-1.8 Kg) chicken pieces
1 Tbs (15 ml) paprika
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter, melted

Season the chicken generously with paprika, salt, and pepper. Place in a single layer on a baking sheet or shallow baking pan. Brush with half the melted butter and cover tightly with aluminum foil. Bake in a preheated 400F (200C) oven for 20 minutes. Remove the foil, raise the oven temperature to 450F (230C) and bake an additional 20 minutes. Turn the chicken over, brush with the remaining butter, and bake uncovered for 20 minutes more. Serve hot, chilled, or at room temperature. Serves 4 to 6.

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Unlike other parts of the country where chicken pot pie is served with a crisp pastry topping, the Pennsylvania Dutch prefer to cook the pie dough in the broth.

Pennsylvania Dutch Chicken Pot Pie

For the dough:
3 cups (750 ml) all-purpose flour
2 eggs
1 Tbs (15 ml) butter
1/2-3/4 cup (125-180 ml) water

3 lbs (1.35 Kg) chicken parts
2 quarts (2 L) water
3-4 potatoes, diced
3-4 ribs celery, chopped
3-4 carrots, chopped
1 onion, chopped
2-3 sprigs fresh parsley
Salt and freshly ground pepper to taste
1/4 tsp (1 ml) saffron (optional)
Chopped parsley for garnish

Mix together the dough ingredients, adding just enough water to form a stiff dough. Roll into a thin sheet on a floured surface and cut into 2-inch (5 cm) squares. Let dry for at least 1 hour.
Combine the chicken and water in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered until the chicken is tender, 20 to 30 minutes. Remove the chicken from the pot and skim any foam off the surface of the broth. Remove the meat from the chicken bones, discarding the bones and skin. Add the vegetables, salt, pepper, and saffron to the broth and simmer 10 minutes. Add the squares of dough to the broth and simmer 30 minutes, stirring occasionally. Add the chicken meat and heat through. Serve immediately garnished with chopped parsley. Serves 8 to 12.

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This light version of the classic hollandaise sauce calls for liquid egg substitute. If this is unavailable in your area then you will have to use real eggs, but you can still maintain a low-fat profile by using just a small dab of the sauce on your chicken.

Poached Chicken with Low-Fat Mustard Hollandaise

2 scallions, finely chopped
1 sprig fresh tarragon, finely chopped, or
1 tsp (5 ml) dried tarragon
Juice of 1 lemon
1 cup (250 ml) water
4 to 6 skinless, boneless chicken breast halves
Salt and freshly ground black pepper to taste
1 recipe low-fat mustard hollandaise sauce (see below)

Combine the scallions, tarragon, lemon juice, and water in a skillet large enough to hold the chicken breasts in a single layer. Season the chicken with salt and pepper. Bring the water to a boil and add the chicken breasts. Add enough water to barely cover the chicken and return to the boil. Immediately reduce the heat to a simmer and cook covered for 15 to 20 minutes, until the chicken is firm to the touch. Remove the chicken breasts with a slotted spoon and spoon the hollandaise over each portion. Reserve the poaching liquid to make the hollandaise. Serve the remaining hollandaise on the side for diners to help themselves. Serves 4 to 6.

Low-Fat Mustard Hollandaise Sauce

4 Tbs (60 ml) lemon juice
3/4 cups reserved poaching liquid (see above) or chicken broth
1/3 cup (80 ml) egg substitute, shaken vigorously
(or two whole eggs)
2 Tbs (30 ml) butter, melted
1 Tbs (15 ml) Dijon style mustard
Salt and cayenne pepper to taste

Combine the lemon juice and the reserved poaching liquid in a small saucepan and boil until it is reduced to about 1/2 cup (125 ml). Meanwhile, beat the egg substitute in a heavy-bottomed saucepan over low heat. Slowly add the hot broth mixture, beating constantly, until the egg substitute thickens, about 3 minutes. Be careful not to overheat and curdle the egg mixture. When the sauce is the consistency of melted ice cream, whisk in the butter, mustard, and salt and pepper. This produces a thin hollandaise which will thicken slightly as it cools. Makes about 1 cup (250 ml).

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This is a classic Portuguese dish, popular wherever Portuguese people are to be found. The name comes from the chiles and traditional spice mixture of Angola, a former Portuguese colony. Prepared piri-piri sauce is available in some gourmet shops and on the internet, but you can substitute any hot sauce that you have on hand.

Portuguese Chicken Piri-Piri

3 Tbs (45 ml) olive oil
4-6 chicken breast halves, skinless if desired
Salt and freshly ground pepper to taste
1 onion, thinly sliced
2 carrots, cut into thin strips
2 parsnips, cut into thin strips
1 red bell pepper, cored, seeded, and cut into thin strips
1 green bell pepper, cored, seeded, and cut into thin strips
4 cups (1 L) chicken or vegetable stock
3-4 tomatoes, cored and quartered
1 Tbs (15 ml) tomato paste
1 cinnamon stick
2 bay (laurel) leaves
1 sprig fresh thyme
Piri-piri sauce or other hot sauce to taste
1 1/2 cup (375 ml) long-grain rice
1 Tbs (15 ml) lime or lemon juice

Heat the oil in a large skillet over moderate heat. Season the chicken generously with salt and pepper and brown on all sides. Add the onion and saute for about 3 minutes. Add the remaining vegetables and saute until tender but not brown, about 5 minutes. Add the stock, tomatoes, tomato paste, cinnamon stick, bay leaves, thyme, and piri-piri sauce and bring to a boil. Ladle about 1 1/2 cups (375 ml) of the cooking liquid into a small pot and set aside. Place the rice in the bottom of a large baking dish. Transfer the chicken and vegetables to the baking dish and add the liquid from the skillet. Bake tightly covered in a preheated 350F (180C) oven until the rice is cooked, about 30 minutes. Meanwhile, heat the reserved liquid and add the lime juice and additional piri-piri sauce to taste. Serve the chicken and vegetables on top of the rice, and serve the additional sauce separately. Serves 4 to 6.

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This may not be the official national dish or Portugal, but it could be. Fragrant with the sweet aroma of Portugal's best wines, it's a dish you won't soon forget.

Portuguese Chicken with Peas (Frango com Ervilhas)

3-4 lbs (1.4-1.8 Kg) chicken pieces
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
2 Tbs (30 ml) butter
2 onions, finely chopped
1 cup (250 ml) chicken stock
1/2 cup (125 ml) dry Port or Madeira wine
1/2 tsp (2 ml) chopped fresh oregano or 1/4 tsp (1 ml) dried
1-2 cups (250-500 ml) fresh or frozen green peas

Season the chicken with salt and pepper. Heat the oil and butter in a large heavy baking dish over moderate heat and brown the chicken on all sides. Transfer the chicken to a plate and set aside. Saute the onions in the same baking dish until tender but not brown, about 10 minutes. Stir in the stock, wine, and oregano and return the chicken to the skillet. Cover and simmer over low heat until the chicken is tender, 45 to 60 minutes. Adjust the seasoning with salt and pepper and add the peas about 15 minutes before serving. Serves 4 to 6.

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This technique can also be used with fish fillets and shrimp or scallops, and the sauce can also be used to top rice, noodles, or potatoes.

Quick Chicken Breasts with Herb Sauce

4-6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
All-purpose flour for dredging
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) chicken stock or water
1/4 cup (60 ml) chopped fresh herbs such as parsley,
cilantro, dill, chives, or savory
2 Tbs (30 ml) capers (optional)
2 Tbs (30 ml) butter (optional)

Season the chicken breasts with salt and pepper and coat lightly with flour. Heat the olive oil in a skillet over moderate heat and saute the chicken breasts until golden brown on both sides and firm to the touch. Transfer the chicken to an oven-proof platter and keep warm in a 200F (90C) oven. Add the wine and chicken stock to the skillet and reduce it by half, being sure to scrape up all the brown bits in the skillet as you stir. Stir in the fresh herbs and the optional capers and butter, and adjust the seasoning with salt and pepper. Spoon the sauce over the chicken and serve immediately. Serves 4 to 6.

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This classic French dish is easier to make than one might think.

Ragout of Chicken

2 Tbs (30 ml) butter
1 Tbs (15 ml) olive oil
2-3 lbs (900-1350 g) chicken parts
2-3 large onions, sliced
Salt and freshly ground pepper to taste
1-2 cloves garlic, finely chopped
1 bay (laurel) leaf
1/4 tsp (1 ml) dried thyme
1 large tomato, chopped
3 cups (750 ml) dry red wine
1 cup (250 ml) chicken stock
1 1/2 Tbs (22 ml) all-purpose flour blended to a paste with
1 1/2 Tbs (22 ml) butter
Chopped parsley for garnish

Heat the butter and oil in a large heavy pot over high heat and brown the chicken pieces on all sides. Remove the chicken to a plate and, in the same pot, cook the onions until lightly browned, 10 to 15 minutes. Season the chicken with salt and pepper and return it to the pot. Add the garlic, bay leaf, thyme, tomato, wine, and chicken stock and bring to a boil. Reduce the heat and simmer tightly covered until the chicken is cooked through, about 20 minutes. Transfer the chicken pieces to a serving platter. Skim off and discard as much fat as possible from the liquid in the pot. Stir the flour mixture into the liquid, stirring to thicken it slightly. Spoon the sauce over the chicken and garnish with chopped parsley. Serves 4 to 6.

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You'll enjoy the unusual combination of flavors in this dish.

Raspberry Chicken

4 to 6 skinless, boneless chicken breast halves
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1/4 cup (60 ml) raspberry vinegar
1/4 cup (60 ml) chicken stock
1/4 cup (60 ml) heavy cream
1 tsp (5 ml) tomato paste
Salt and freshly ground pepper to taste
1/2 cup (125 ml) fresh raspberries (optional)

Press the chicken breasts with the palm of your hand to flatten them slightly. Heat the butter in a large skillet over moderate heat and saute the chicken breasts until they are lightly colored on both sides, about 3 minutes per side. Remove from the skillet and set aside. Add the onion to the skillet and saute it until tender, about 10 minutes. Add the vinegar and boil gently until the mixture has reduced to a syrupy consistency. Whisk in the chicken stock, cream, tomato paste, salt, and pepper. Return the chicken breasts to the skillet and simmer them in the sauce, basting occasionally, until the chicken is just done and the sauce has thickened, about 5 minutes. Transfer the chicken to a serving platter and add the optional fresh raspberries to the skillet. Heat for 1 minute and spoon the sauce over the chicken. Serves 4 to 6.

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Here is a hearty and tasty dish with an unusual sweet and sour sauce.

Russian Braised Chicken with Prunes (Tushonaia Kuritsa s Chernoslivom)

2 Tbs (30 ml) butter
2 chickens, cut into serving pieces
2 medium carrots, cut into 1/4-inch (5 mm) slices
4 stalks celery, cut into 1/4-inch (5 mm) slices
1 medium onion, chopped
1 cups (250 ml) or more chicken stock
3 bay (laurel) leaves
Salt and freshly ground pepper to taste
24 pitted prunes

For the sauce:
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) chicken stock
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) sugar

Heat the butter in a large skillet over moderate heat and brown the chicken pieces on all sides. Remove the chicken pieces and saute the carrots, celery, and onion in the same skillet for 5 minutes. Add the chicken pieces, chicken stock, bay leaves, salt, and pepper. Reduce the heat and simmer covered for 45 minutes, turning the chicken pieces and stirring the liquid occasionally. Add more chicken stock if necessary; there should be a little liquid in the bottom of the skillet at all times. Add the prunes and simmer covered for 5 minutes. Meanwhile prepare the sauce. Melt the butter in a small saucepan over moderate heat. Stir in the flour and cook for 2 minutes. Stir in the chicken stock, lemon juice, and sugar. Bring to a boil, stirring constantly. Remove the chicken pieces and prunes to a warm serving platter. Remove and discard the bay leaves. Pour the sauce into the skillet and stir to scrape up the brown bits on the bottom of the pan. Pour the sauce over the chicken, or serve it in a gravy boat. Serves 6 to 8.

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This recipe calls for baking the chicken, but you might try it for your next backyard cookout.

Sesame Lime Chicken

4-6 chicken legs, skinned
4-6 chicken thighs, skinned
1 medium onion, chopped
3-6 cloves garlic, finely chopped
1/2 cup (125 ml) fresh lime juice
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) dry sherry
1/4 cup (60 ml) orange juice
2 Tbs (30 ml) grated fresh ginger
1 Tbs (15 ml) honey or sugar
1 Tbs (15 ml) hot chili oil (optional)
3 Tbs (45 ml) sesame seeds, toasted

Combine all the ingredients except the sesame seeds in a large bowl and toss to coat the chicken thoroughly. Refrigerate covered for at least 4 hours or overnight. Place the chicken and marinade in a baking dish and bake in a preheated 400F (200C) oven for 35 to 45 minutes, until done. Sprinkle with sesame seeds immediately before serving. Serves 4 to 6.

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There are as many recipes for fried chicken as there are cooks in the South. Some insist the chicken be marinated in buttermilk prior to coating. Others have a secret blend of seasonings that makes their chicken stand out. My recipe is basic, and should be "do-able" almost anywhere you live. You may substitute vegetable shortening or vegetable oil for the lard, but you won't get an authentic flavor or texture, and if you are on a fat-restricted diet you had best skip this recipe.

Southern Fried Chicken with Onion Gravy

A 2 1/2 to 3 lb (1300 to 1500 g) chicken, cut into 8 serving pieces
2 1/2 tsp salt
Freshly ground black pepper to taste
1 cup plus 2 Tbs flour
1 1/2 to 2 lbs (700 to 900 g) lard
2 medium sized onions, peeled and sliced into 1/8 in (1/2 cm) slices
2 cups water
1 Tbs distilled white vinegar (or other vinegar)
2 to 3 cups cooked white rice (optional)

Pat the chicken pieces completely dry with paper towels and sprinkle on all sides with 2 tsp. of the salt and a few grindings of black pepper. Dip the chicken pieces in the 1 cup of flour, one at a time, and shake off all the excess. Melt 1 1/2 lbs (700 g) of the lard in a large, heavy skillet at least 2 in (5 cm) deep with a tightly fitting lid. The melted lard should be about 1/2 in (1.25 cm) deep; add more lard if necessary. When the lard is very hot but not smoking place the chicken pieces in the lard, skin side down, and cover. Fry over high heat for 5 minutes. Turn the pieces of chicken with tongs and continue to fry covered for an additional 4 to 5 minutes, until the chicken is evenly browned on both sides. Remove the chicken to a large shallow baking dish which is lined with paper towels and place in an oven set at the lowest setting to keep warm.
Pour off all but 1 Tbs of the fat remaining in the skillet and add the onions. Sprinkle with 2 Tbs flour and cook over high heat for 3 or 4 minutes, stirring frequently, until the onions are soft and golden brown. While stirring constantly, add the water in a thin stream and cook until the gravy thickens and becomes smooth. Stir in the vinegar and the remaining 1/2 tsp. of the salt and a few grindings of black pepper. Arrange the chicken on a serving platter and pour the gravy over. Or, more traditionally, put the cooked white rice in a serving bowl, pour the gravy over it, and serve it as an accompaniment to the chicken. Serves 4.

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Most of us are familiar with the famous "mole poblano," the thick sauce from Mexico that contains chocolate among its many ingredients. Here is a dish along similar lines from the Spanish-speaking country on the other side of the Atlantic.

Spanish Catalan Chicken (Pollo a la Catalana)

2-3 lbs (900-1350 g) chicken parts
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
3-4 cloves garlic, finely chopped
1 onion, finely chopped
A 3-inch (8 cm) piece of cinnamon stick
1/2 cup (125 ml) white wine, chicken stock, or water
1/4 cup (60 ml) blanched almonds
1 oz (28 g) unsweetened chocolate,
or 3 Tbs (45 ml) unsweetened cocoa powder
1 tsp (5 ml) grated lemon zest
1/4 tsp (1 ml) powdered saffron

Season the chicken generously with salt and pepper. Heat the oil in a large skillet and add the chicken, garlic, onion, and cinnamon stick. Cook the chicken slowly, covered over low heat, until browned on all sides. Meanwhile, combine the wine, almonds, chocolate, lemon zest, and saffron in a food processor or electric blender and process to form a paste. Add the chocolate mixture to the skillet and simmer covered until the chicken is very tender, about 45 minutes. Discard the cinnamon stick before serving. Serves 4 to 6.

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The Moors introduced almonds to Spain where they show up in sweet and savory preparations of all kinds. This dish has been cited as one of the ancestors of the famous mole poblano of Mexico.

Spanish Chicken in Almond Sauce (Pollo en Pepitoria)

4-5 lbs (1.8-2.25 Kg) chicken pieces
Salt and freshly ground pepper to taste
Flour for dredging
4 Tbs (60 ml) lard or olive oil
25 whole blanched almonds
4-6 cloves garlic
1 thick slice bread, crust removed
1 medium onion, chopped
1 Tbs (15 ml) chopped parsley
1/4 tsp (1 ml) ground cinnamon
A grating of fresh nutmeg
A pinch of ground cloves
10 whole black peppercorns
1/2 tsp (2 ml) saffron
1/2 cup (125 ml) dry sherry or white wine
1 cup (250 ml) chicken stock
1 bay (laurel) leaf
2 eggs, lightly beaten
1 Tbs (15 ml) toasted sesame seeds

Season the chicken generously with salt and pepper and dredge lightly with flour. Heat the lard in a large skillet and brown the chicken pieces on all sides. Transfer the chicken to a large casserole. In the same skillet, saute the almonds, garlic, and bread until golden brown. Transfer to a small bowl and saute the onion in the remaining fat until lightly browned. Combine the almonds, garlic, bread, parsley, cinnamon, nutmeg, cloves, peppercorns, saffron, and sherry in an electric blender or food processor and process until smooth. Stir the almond mixture into the onions and pour over the chicken pieces. Add the chicken stock and bay leaf and bring to a simmer over moderate heat. Reduce the heat and simmer tightly covered until the chicken is tender, about 1 hour. Remove from the heat and stir a little of the liquid into the beaten eggs. Add the egg mixture to the chicken and stir gently over very low heat until the sauce has thickened-do not boil. Serve garnished with toasted sesame seeds. Serves 6 to 8.

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Some of my readers might suspect that I chose this recipe because I'm crazy about olives. Some of my readers might be right. Use imported Seville olives for an authentic taste of Spain, but any good quality brine-cured green olives will do fine.

Spanish Chicken with Olives (Pollo con Aceitunas)

3 Tbs (45 ml) olive oil
2-3 lbs (900-1350 g) chicken parts
1 onion, chopped
2-4 cloves garlic, finely chopped
1 15-oz (425 g) can tomatoes, drained and coarsely chopped
3/4 cup (180 ml) dry sherry or water
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) fennel seeds
Salt and freshly ground pepper to taste
1 cup (250 ml) pitted green olives

Heat the oil in a large pan over moderate heat and brown the chicken pieces on all sides. Add the remaining ingredients except the olives and simmer covered over low heat until the chicken is tender, about 1 hour. Add the olives and cook uncovered for 15 minutes. Serves 4 to 6.

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This recipe is a wonderful way to use up leftover chicken. You may also add whatever odds and ends of vegetables you have in the refrigerator, so please feel free to experiment with this one.

Spicy Chicken Hash

For the sauce:
3 Tbs (45 ml) butter
3 Tbs (45 ml) flour
1 cup (250 ml) milk
1 cup (250 ml) chicken broth
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste

For the hash:
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 red or yellow bell pepper, seeded and finely chopped
8 oz (225 g) mushrooms, thinly sliced
3 Tbs (45 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
2 cups (500 ml) diced potatoes, boiled until tender
and drained
2 cups (500 ml) diced cooked chicken
Chopped chives for garnish

For the sauce, melt the butter in a saucepan over moderate heat. Stir in the flour and cook 3 minutes, stirring frequently. Add the milk, chicken broth, cayenne, salt, and pepper and bring to a simmer. Cook for 5 minutes, stirring frequently.
For the hash, melt the butter in a large skillet over moderate heat. Saute the onion and bell pepper until tender, about 5 minutes. Add the mushrooms, parsley, salt, and pepper and cook an additional 10 minutes. Add the potatoes, chicken, and sauce, and transfer to a buttered shallow baking dish. Bake in a preheated 400F (200C) oven for 30 to 40 minutes, until it is bubbling and the top is golden brown. Garnish with chopped chives. Serves 4 to 6.

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Hot chili peppers can increase your heart rate, bring beads of perspiration to your brow, and cause the release of endorphins. Sound familiar? No wonder they are considered an aphrodisiac.

Spicy Thai Chicken

1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) peanut oil
1 Tbs (15 ml) lime juice
2 tsp (10 ml) sugar
1 tsp (5 ml) hot red pepper flakes, or to taste
1 clove garlic, finely chopped
Grated zest of 1/2 lime
Salt and freshly ground pepper to taste
2 boneless, skinless chicken breast halves
Chopped fresh mint for garnish
Chopped fresh cilantro (coriander leaves) for garnish

Whisk together the soy sauce, oil, lime juice, sugar, red pepper flakes, garlic, lime zest, salt, and pepper. Add the chicken and marinate in the refrigerator for 1 to 2 hours. Grill, broil, or saute the chicken breasts until done, about 5 minutes per side. Serve garnished with mint and cilantro. Serves 2.

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The secret to this dish, as with any recipe using chicken breasts, is to not overcook the meat. Cook it just until the meat is firm to the touch, and test by making a small cut in the thickest part of the meat to make sure there is no hint of pink.

Tarragon Lime Chicken

1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) fresh lime juice
2 Tbs (30 ml) chopped fresh tarragon, or 2 tsp (10 ml) dried
1 Tbs (15 ml) chopped fresh thyme or 1 tsp (5 ml) dried
Salt and freshly ground pepper to taste
4-6 skinless boneless chicken breast halves

Whisk together the oil, lime juice, herbs, salt, and pepper and combine with the chicken breasts in a bowl or plastic bag. Marinate at room temperature for 20 to 30 minutes. Transfer the chicken to a broiler pan or baking sheet and discard the marinade. Broil under a preheated broiler just until cooked through, about 3 minutes per side. Serves 4 to 6.

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