Index of Recipes

Starters

Asian-Style Chicken Wings
Bourbon Chicken Wings
Buffalo Chicken Wings
Chicken Flautas
Chicken Liver Mousse
Chicken Satay (Malaysian Skewered Chicken with Spicy Peanut Sauce)
Chopped Curried Chicken Livers
Peri-Peri Chicken Livers
San Francisco Chicken Wings
Spanish Garlic Chicken Wings (Pollo al Ajillo)
Spanish Chicken Livers in Sherry (Higadillos al Jerez)
Thai Chicken Wings

Soups

Basic Chicken Stock
Basic Chinese Chicken Stock
Chicken and Andouille Gumbo
Chicken Noodle Soup
Chicken Soup with Matzos
Chinese Chicken Congee (Chi'chu)
Chinese Velvet Chicken and Corn Soup (Yu Mi Ji Tang) Coconut Chicken Soup
Hungarian Chicken and Kohlrabi Soup (Kalarabeleves)
Mexican Chicken and Almond Soup (Sopa de Pollo y Almendras)
Thai-Style Chicken Soup

Salads

Curried Chicken and Mango Salad
Orange Chicken Salad
Santa Fe Chicken Salad
Warm Chicken Breast Salad

Main Dishes

Asian-Style Chicken
Beer Can Chicken
Belgian Chicken Braised in Beer (Kip en Bier, Poulet a la Biere)
Bon Bon Chicken (Cold Chicken, Cucumber, and Cellophane Noodles in Sesame Sauce)
Braised Chicken with Kumquats
Broiled Tarragon Chicken
Chicken and Artichoke Casserole
Chicken and Chickpea Stew
Chicken and Dumplings
Chicken and Winter Vegetable Casserole
Chicken Avocado Melt
Chicken, Black Bean, and Tortilla Casserole
Chicken Breasts Archduke
Chicken Breasts with Artichoke Hearts
Chicken Breasts with Grated Vegetables
Chicken Breasts with Hazelnuts and Chervil
Chicken Cacciatora
Chicken Dijon
Chicken Enchilada Casserole
Chicken Fajitas
Chicken Jambalaya
Chicken Kiev
Chicken Livers with Curry

More chicken recipes >

Here is some delicious finger food for you and your guests to nibble on while the rest of the meal is under way.

Asian-Style Chicken Wings

2-4 cloves garlic, finely chopped
1/4 cup (60 ml) soy sauce
2 Tbs (30 ml) fresh lime or lemon juice
1 Tbs (15 ml) honey
1 Tbs (15 ml) sesame oil
1 tsp (5 ml) grated fresh ginger
1/2 tsp (2 ml) hot red pepper flakes, or to taste (optional)
2 lbs (900) chicken wings

Whisk all the ingredients except the chicken wings together in a large bowl. Add the chicken wings and toss to coat. Refrigerate for 4 to 6 hours, or overnight, tossing the wings occasionally. Grill over hot coals or under a preheated broiler, turning 2 or 3 times, until no longer pink at the bone, about 10 to 12 minutes. Serves 4 to 6.

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This tangy appetizer makes a wonderful finger food for a cocktail party, or serve them as the first course of a more formal dinner.

Bourbon Chicken Wings

24 chicken wings, cut apart at the joints, tips reserved for stock
3 Tbs (45 ml) bourbon
3 Tbs (45 ml) olive oil
1 Tbs (15 ml) grated lemon peel
Juice of 1 lemon
1 cup (250 ml) unseasoned bread crumbs
1 Tbs (15 ml) Hungarian paprika
Salt and freshly ground pepper to taste

Combine the wing joints, bourbon, olive oil, lemon rind, and lemon juice in a bowl. Toss to coat the wings and marinate refrigerated for 4 hours or overnight. Mix the bread crumbs, paprika, salt, and pepper in a plastic bag. Drain the wing joints and toss with the bread crumb mixture. Place the wings on a baking sheet and place about 5 inches (12 cm) under a preheated broiler. Broil until crisp and golden, about 5 minutes on each side. Serves 4 to 6.

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This dish is said to have originated in Buffalo, New York when a harried bar manager threw together the meager items he had on hand in order to satisfy some hungry late night customers. True or not, the dish is now available in every corner of the land and has become a modern American classic. Tradition dictates that they be served with celery sticks and blue cheese salad dressing. Common sense dictates that they also be served with plenty of napkins.

Buffalo Chicken Wings

25 to 30 chicken wings
Vegetable oil for deep frying
4 Tbs (60 ml) butter
3 to 6 Tbs (45 to 90 ml) hot sauce
6 to 8 ribs celery, cut into 3-inch (8 cm) pieces
Blue cheese dressing for dipping

Cut the wings in half at the "elbow" and remove and discard the tips. Deep fry in small batches in 2 to 3 inches (5 to 8 cm) of vegetable oil heated to 375F (190C) until the outsides are crisp and golden brown, about 8 to 10 minutes. Drain on paper towels. Melt the butter in a saucepan and combine with the hot sauce. Place the cooked wings in a large bowl and pour the sauce over them, tossing them to thoroughly coat with the sauce. Serve with celery sticks and blue cheese dressing. Serves 4 to 6.

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Here is the appetizer I am most likely to order in a good Tex-Mex restaurant, and I like them so much that I frequently order them as a main course- never twice at the same meal, though. Flauta means "flute" in Spanish, so make sure these tightly rolled tacos are long and narrow like their namesake.

Chicken Flautas

3 Tbs (45 ml) butter
1 medium onion, chopped
2 cloves garlic, finely chopped
1 cup (250 ml) cooked chicken meat, shredded
2 Tbs (30 ml) picante sauce or salsa
12 corn tortillas
Vegetable oil for frying
Sour cream for garnish (optional)
Picante sauce or salsa for garnish (optional)
Guacamole for garnish (optional)

Heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the shredded chicken and salsa and simmer until heated through. Meanwhile, heat about 1/2 inch (1 cm) of vegetable oil in a skillet over moderate heat and, using tongs, fry each tortilla for about 3 to 5 seconds, just enough to soften them. Drain on paper towels and place about 1 tablespoon (15 ml) of the chicken mixture on each tortilla, rolling them tightly to form thin, cigar-shaped rolls. Place seam side down in a shallow baking dish and bake in a preheated 400F (200C) oven until crisp, about 20 minutes. Serve garnished with sour cream, salsa, and/or guacamole of desired. Makes 12 flautas to serve 4 to 6 as an appetizer, 3 to 4 as a main dish.

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An electric food processor makes quick work of this elegant appetizer.

Chicken Liver Mousse

6 Tbs (90 ml) cold butter
1 small onion, finely chopped
1-2 cloves garlic, finely chopped
1 lb (450 g) chicken livers, trimmed
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
2 Tbs (30 ml) brandy (optional)

Heat 2 tablespoons (30 ml) of the butter in a skillet over moderate heat and saute the onion until tender but not browned, about 5 minutes. Add the garlic and cook 1 minute. Add the chicken livers, thyme, salt, and pepper and saute until the chicken livers turn color-they should still be slightly pink in the centers. Add the optional brandy and cook 1 minute. Transfer the contents of the skillet to an electric food processor and process, adding the remaining butter a little at a time and scraping down the sides of the processor once or twice, until smooth. Press through a fine sieve and pack into a 2-cup (500 ml) loaf pan that has been lined with plastic wrap. Chill for at least 3 hours to overnight. To serve, dip the pan in warm water and invert onto a cutting board. Remove the plastic wrap and smooth with a knife. Serve with toast points, crackers, or Melba toast. Serves 6 to 8.

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I'm pretty sure that satay (also spelled saté) is served in every restaurant in Southeast Asia. At least, if there is a restaurant that doesn't serve it, I never ate there. You can also use this recipe on skewered shrimp or thinly sliced beef or pork.

Chicken Satay (Malaysian Skewered Chicken with Spicy Peanut Sauce)

1 tsp (5 ml) finely chopped garlic
1 tsp (5 ml) salt
1/4 tsp (1 ml) ground white pepper
2 Tbs (30 ml) soy sauce
1 Tbs (15 ml) dark molasses (treacle)
2 tsp (10 ml) fresh lime juice
2 lbs (900 g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2 cm) cubes
2 Tbs (30 ml) vegetable oil

Combine the garlic, salt and pepper in the bottom of a deep bowl and with the back of a spoon mash them to a paste. Mix in the soy sauce, molasses and lime juice. Add the chicken cubes and toss with a spoon until they are evenly coated. Marinate in the refrigerator for 2 hours, stirring occasionally. Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably bamboo skewers). Brush the oil evenly over the chicken. Cook directly over hot coals for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown. Serve at once, with the meat still on the skewers, accompanied by katjang sauce. Serves 4 to 6.

Katjang Sauce (Spicy Peanut Sauce)

2 Tbs (30 ml) vegetable oil
1/4 cup (60 ml) finely chopped shallots or scallions (white part only)
1 tsp (5 ml) finely chopped garlic
2 cups (500 ml) chicken stock
1/2 cup (125 ml) shelled peanuts (preferably Spanish
peanuts) finely ground in an electric blender
2 tsp (10 ml) soy sauce
1 tsp (5 ml) dark molasses (treacle)
1 tsp (5 ml) lime juice
1/4 tsp (1 ml) finely grated ginger root
Finely chopped hot chilies or cayenne pepper, to taste

Heat the oil in a heavy skillet and cook the shallots and garlic 3 to 4 minutes, until tender but not brown. Add the chicken stock and bring to a boil over high heat. Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne. Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow to cool slightly before serving.

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If you have guests to impress on a modest budget, I suggest you call this dish Pâte de Foie à l'Indienne or something fancy like that. Try serving it with a small bowl of your favorite chutney for diners to spoon on top of the chopped liver.

Chopped Curried Chicken Livers

1 lb (450 g) chicken livers
2 Tbs (30 ml) butter
1 Tbs (15 ml) curry powder, or more to taste
2 medium onions, finely chopped
2 hard-cooked eggs, peeled and finely chopped
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

Simmer the chicken livers in enough salted water to cover for 10 minutes. Drain, rinse, and chop finely. Melt the butter in a skillet over moderate heat and stir in the curry powder. Add the onions and saute until the onions are tender but not browned, about 10 minutes. Combine the chopped livers, onion mixture, chopped eggs, salt, pepper, and optional cayenne. Serve chilled or at room temperature with toast or crackers. Serves 6 to 8 as an appetizer.

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Portuguese explorers and colonists were responsible for introducing hot chilies to much of the world, including Africa where they became known as the peri-peri (or piri-piri), the local alias for the African birds-eye chile. This small and extremely spicy variety now grows wild over much of the continent and is available in some gourmet shops in the USA, but any spicy chile such as cayenne or hontaka can be used in its place.

Peri-Peri Chicken Livers

2 Tbs (15 ml) vegetable oil
1 onion, chopped
2-4 cloves garlic, finely chopped
1/2 tsp (2 ml) peri-peri powder or cayenne
8 oz (225 g) chicken livers
1/2 cup (125 ml) dry white wine
Salt and freshly ground pepper to taste
Buttered dinner rolls or toast points

Heat the oil in a skillet over moderate heat and saute the onion and garlic until lightly browned, about 10 minutes. Stir in the peri-peri powder and add the chicken livers. Saute until the livers are just cooked, about 5 minutes. Add the wine and cook until most of the liquid has evaporated, about 5 minutes. Serve over buttered rolls or toast points. Serves 4 to 6.

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These Asian-inspired tidbits are so good you'll be licking your fingers for days.

San Francisco Chicken Wings

1/4 cup (60 ml) orange juice
6 Tbs (90 ml) soy sauce
2 Tbs (30 ml) dry sherry
1 Tbs (15 ml) brown sugar
1 Tbs (15 ml) rice wine vinegar
2-inch (5 cm) strip of orange zest
1 star anise*
1 tsp (5 ml) cornstarch (cornflour) mixed with
1/4 cup (60 ml) cold water
1 Tbs (15 ml) grated fresh ginger
1 Tbs (15 ml) crushed garlic
Cayenne pepper or hot sauce to taste (optional)
3-4 lbs (1.5-2 Kg) chicken wings

* Available in the spice section of finer supermarkets and in Asian specialty shops.
Combine the orange juice, soy sauce, sherry, brown sugar, vinegar, orange zest, and star anise in a small saucepan and bring to a boil over moderate heat. Add the cornstarch mixture and cook for 1 minute, stirring constantly. Remove from the heat and stir in the ginger, garlic, and optional cayenne. Arrange the chicken wings in a single layer in a baking dish and pour the sauce over them. Toss to thoroughly coat and bake in a preheated 400F (200C) oven, turning once and basting occasionally, until tender and browned, 30 to 40 minutes. Serve hot or at room temperature. Serves 6 to 8.

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This classic Spanish tapa is traditionally made from a whole chicken that has been chopped into bite-size pieces, creating many tiny sharp pieces of bone that can cause bodily injury. This version uses chicken wings that are readily available.

Spanish Garlic Chicken Wings (Pollo al Ajillo)

2 lbs (900 g) chicken wings
Salt and freshly ground pepper to taste
Paprika to taste
1/4 cup (60 ml) olive oil
10-12 cloves garlic, coarsely chopped
1 bay (laurel) leaf
1/2 cup (125 ml) dry sherry (amontillado if possible)
Chopped fresh parsley for garnish

Season the chicken wings liberally with salt, pepper, and paprika. Heat the oil in a large skillet over high heat and saute the chicken wings until golden brown. Reduce the heat and add the garlic, bay leaf, and sherry. Cook uncovered, shaking the pan and turning the wings occasionally, until the chicken is cooked and most of the liquid has evaporated, about 20 minutes. Serve hot or at room temperature, garnished with chopped parsley. Serves 4 to 6.

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I happen to be inordinately fond of chicken livers, and this dish might make converts of those who don't enjoy them as much. Consider serving this as a main dish if you aren't planning a cocktail party anytime soon.

Spanish Chicken Livers in Sherry (Higadillos al Jerez)

3 Tbs (45 ml) butter
1 lb (450 g) chicken livers, trimmed and halved
3 scallions (spring onions), chopped
4 tsp (20 ml) all-purpose flour
3/4 cup (180 ml) chicken stock
1/4 cup (60 ml) dry sherry
12 small mushrooms
Salt and freshly ground pepper to taste
3-4 pimiento-stuffed olives (preferably Spanish), chopped for garnish
Chopped parsley for garnish

Heat the butter in a large skillet over moderate heat and saute the chicken livers until browned on all sides. (They will finish cooking later.) Transfer to a platter. Saute the scallions until tender but not brown, about 5 minutes. Stir in the four and cook for 2 minutes. Stir in the chicken stock and sherry and cook, stirring constantly, until the sauce has thickened. Add the chicken livers, mushrooms, salt, and pepper and simmer covered over low heat until the livers are cooked through, about 5 minutes. Serve garnished with chopped olives and parsley. Serves 6 to 8 as an appetizer, 3 to 4 as a main dish.

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Here is an exotic treatment for what seems to be everybody's favorite finger food. You can cook these on the grill or in the oven, as I have here.

Thai Chicken Wings

1 lb (450 g) chicken wings, cut into individual sections
1/4 cup (60 ml) vegetable oil
2 Tbs (30 ml) oyster sauce*
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml0) finely chopped garlic
2 Tbs (30 ml) soy sauce
1 tsp (5 ml) freshly ground pepper
1 tsp (5 ml) ground ginger
1 tsp (5 ml) sugar
Cayenne pepper to taste
Chopped cilantro (coriander) for garnish

*Available in finer supermarkets and Asian specialty shops.
Combine all ingredients except the cilantro in a bowl and toss to thoroughly combine the ingredients and coat the chicken wings. Refrigerate for 2 to 24 hours. Place on a baking sheet and bake in a preheated 400F (200C) oven for 25 to 30 minutes, turning after 15 minutes and basting with the marinade. Garnish with chopped cilantro. Serves 4 to 6.

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Soups

Any good chicken noodle soup must be made with the best chicken stock. Although some canned preparations are good enough to substitute in a pinch, I strongly recommend making your own stock for any recipe in which the broth is the star.

Basic Chicken Stock

1 Tbs (15 ml) vegetable oil
1 medium onion, chopped
4 lbs (900 g) chicken legs, chopped with a cleaver into 2-inch (5 cm) pieces
8 cups (2 L) boiling water
Salt to taste
8-12 whole black peppercorns
2 bay (laurel) leaves

Heat the oil in a large soup pot over moderate heat and saute the onion until it is tender but not browned, about 5 minutes. Using a slotted spoon, transfer the onion to a large bowl. Brown the chicken pieces a few at a time on all sides in the oil remaining in the pot and transfer them to the bowl containing the onion as the rest of the chicken pieces are browned. Return the chicken pieces and onion to the pot. Reduce the heat to low and cook tightly covered for 20 minutes. Add the boiling water, salt, peppercorns, and bay leaves. Return to a simmer, cover, and simmer over low heat for 30 minutes. Strain the stock and refrigerate for at least 6 hours, until the fat
has risen to the surface and congealed. Skim off and discard the fat. Reheat before using. Makes about 2 quarts (2 L).

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Have you ever wondered why your homemade Chinese soups don't taste like the ones you've had in restaurants? Maybe it was because you didn't use this staple of the Chinese kitchen.

Basic Chinese Chicken Stock

4 quarts (4 L) water
1 stewing chicken (about 5 lbs, 2.25 Kg) or chicken parts
2 slices fresh ginger, about 1 inch (3 cm) in diameter and 1/4 inch (5 mm) thick
1 scallion (spring onion), green and white parts, cut into 1-inch (3 cm) pieces

Combine all the ingredients in a large pot and bring to a boil over high heat. Skim the foam that rises to the surface. Reduce the heat and simmer partially covered for 2 hours. Remove the chicken and use for another dish. Strain the stock through a fine sieve or clean dish towel and refrigerate. Skim off the congealed fat on the surface before using. Makes about 3 quarts (3 L).

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This classic Creole soup/stew is frequently served as a main dish, but it also makes a wonderful prelude to a complete meal.

Chicken and Andouille Gumbo

1 cup (250 ml) all-purpose flour
1 tsp (5 ml) salt
1 tsp (5 ml) garlic powder
1 tsp (5 ml) cayenne pepper, or to taste
2 lbs (900 g) chicken pieces
1/2 cup (125 ml) vegetable oil
1 cup (250 ml) finely chopped onions
1 cup (250 ml) finely chopped green bell peppers (capsicum)
1/2 cup (125 ml) finely chopped celery
6 cups (1.5 L) chicken stock
1/2 lb (225 g) andouille or other smoked sausage such as
kielbasa, cut into 1/4-inch (5 mm) dice
2 cloves garlic, finely chopped
Cooked rice for garnish

Combine the flour, salt, garlic powder, and cayenne in a plastic or paper bag. Toss the chicken pieces in the mixture until thoroughly coated. Remove the chicken from the bag and reserve 1/2 cup (125 ml) of the flour mixture. Heat the vegetable oil in a large skillet over high heat and fry the chicken until browned on all sides and cooked through, about 8 to 10 minutes per side. Remove the chicken and set aside. Add the reserved flour mixture to the skillet and cook, stirring up the brown bits on the bottom of the pan, until the flour is dark brown, about 10 minutes. Add the chopped onions, bell peppers, and celery and cook over low heat until the vegetables are tender, about 5 minutes. Meanwhile, bring the chicken stock to a boil in a large pot. Add the vegetable mixture gradually, stirring constantly. Add the andouille and garlic and simmer uncovered over low heat for 30 to 45 minutes, stirring occasionally. Remove the chicken meat from the bones and cut into 1/2-inch (1 cm) pieces. Stir the chicken into the gumbo and adjust the seasoning immediately before serving. To serve, place a small amount of cooked rice in individual serving bowls and ladle the gumbo over it. Serves 6 to 8 as a soup course, 4 to 6 as a main dish.

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It's hard to imagine a more satisfying dish than this, the ultimate comfort food.

Chicken Noodle Soup

2 Tbs (30 ml) vegetable oil
2 skinless, boneless chicken breast halves
1 large carrot, cut into 1/4-inch (5 mm) slices
1 stalk celery, cut into 1/4-inch (5 mm) slices
8 cups (2 L) chicken stock
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
3-4 oz (75-100 g) egg noodles
Chopped fresh parsley for garnish (optional)

Heat the oil in a large soup pot over moderate heat and saute the chicken breast halves until light golden brown on both sides. Remove the chicken breasts and set aside. Add the onion, carrot, and celery to the same pot and saute for five minutes. Meanwhile, slice, shred, or coarsely chop the chicken meat. Add the stock, thyme, salt, pepper, and chicken meat to the pot. Bring to a boil over high heat, reduce the heat, and simmer covered until the vegetables are tender, 10 to 15 minutes. Stir in the noodles and simmer just until they are tender, about 8 minutes. Serve immediately, garnished with chopped parsley if desired. Serves 6 to 8.

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Here's the classic Jewish soup and delicatessen favorite.

Chicken Soup with Matzos

6 to 8 cups (1.5-2 L) chicken stock, fresh or canned
3 matzos, cut into small pieces
3 to 4 egg yolks
1 tsp (5 ml) cinnamon

Add the matzos to the chicken stock and bring to a boil over high heat. Reduce the heat and simmer 15 minutes. Remove the stock from the heat. In a small bowl mix the egg yolks and the cinnamon. Add about 1 cup (250 ml) of the soup to the egg mixture a little at a time, stirring constantly. Pour the egg mixture into the soup, stirring until slightly thickened. Serves 4 to 6.

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This is but a single version of the rice gruel that is found throughout Asia. It is often eaten at breakfast, but is good served at any time of day or night.

Chinese Chicken Congee (Chi'chu)

8 cups (2 L) chicken stock
1/4 cup (60 ml) long-grain rice
2 Tbs (30 ml) glutinous (sticky) rice
1 cups (250 ml) chopped cooked chicken
Salt and freshly ground pepper to taste
Shredded lettuce for garnish

Bring the chicken stock to a boil in a large pot over high heat. Reduce the heat to low, stir in the rice, and simmer covered for 2 hours, stirring occasionally. Add the chicken, salt, and pepper and simmer for 2 minutes, until the chicken is heated through. Serve garnished with shredded lettuce. Serves 6 to 8.

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Corn (maize to my British readers) was introduced into China in the 16th century by Spanish and Portuguese traders, and it didn't take long for the Chinese to adapt it to their cuisine. Here is a very old dish updated with the modern convenience of canned creamed corn.

Chinese Velvet Chicken and Corn Soup (Yu Mi Ji Tang)

4 cups (1 L) chicken stock
1 lb (450 g) ground or very finely chopped chicken
1 tsp (5 ml) soy sauce, or to taste
1/2 tsp (2 ml) sesame oil
2-3 eggs, beaten
1 can (15 oz, 225 g) cream-style corn
Salt and freshly ground pepper to taste

Bring the chicken stock to a boil over high heat. Meanwhile, mix the ground chicken, soy sauce, and sesame oil. Add the chicken mixture to the stock, stirring to prevent the chicken from forming clumps. Bring to a boil and add the beaten eggs, stirring to combine. Add the corn and adjust the seasoning with salt and pepper. Serves 4 to 6.

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Even though the lemon grass, slices of ginger, and chili peppers are used only for flavoring and not intended to be eaten, they are traditionally served in the soup. In Thailand it is up to the diner to eat around them, but you may want to remove them prior to serving.

Coconut Chicken Soup

8 oz (250 g) skinless, boneless chicken breast
1 stick lemon grass*
2 cups (500 ml) unsweetened coconut milk*
1 cup (250 ml) water
1 inch (2.5 cm) ginger root, sliced into thin rounds
1-2 fresh hot chili peppers (or to taste), cut in half lengthwise
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) lime juice
1 Tbs (15 ml) fish sauce*
1/2 tsp (2 ml) sugar
Fresh cilantro (coriander) for garnish

*Available in finer supermarkets and Asian specialty shops.
Slice the chicken into 1/4-inch (5 mm) strips. Smash the lemon grass with the flat of a large knife and cut into 1-inch (2 cm) pieces. Heat the coconut milk and water in a saucepan over moderate heat-do not boil. Add the lemon grass, ginger, and chilies and simmer for 2 minutes, stirring frequently and being careful that the mixture does not boil. Add the chicken strips and simmer 5 minutes. Add the remaining ingredients and simmer for 1 minute. Serve garnished with cilantro. Serves 4 to 6.

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I believe that every culture on Earth has its own version of chicken soup, and Hungary is no exception. Here is one of the many traditional chicken soup recipes the Magyars favor.

Hungarian Chicken and Kohlrabi Soup (Kalarabeleves)

3 lbs (1350 g) chicken pieces
2 whole onions, peeled
8 cups (2 L) chicken stock or water, or combination of the two
4 medium kohlrabies, cut into 1/2-inch (1 cm) dice
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Place the chicken pieces, onions, and liquid in a large pot and bring to a boil over high heat. Skim off the surface scum, reduce the heat, and simmer until the chicken is tender, about 40 minutes. Transfer the chicken pieces to a bowl and strain the liquid, pressing on the onions to extract as much liquid as possible before discarding them. Skim off the fat on the surface and return the liquid to the pot. Add the kohlrabies and simmer over low heat. Meanwhile, remove the meat from the chicken and add it to the pot, discarding the bones and skin. Simmer until the kohlrabies are tender, about 20 minutes. Melt the butter in a small pan over moderate heat and stir in the flour. Cook, stirring frequently, until the flour is light brown. Whisk the flour mixture into the soup and cook until the soup thickens slightly. Adjust the seasoning with salt and pepper and garnish with chopped parsley. Serves 6 to 8.

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The Spanish heritage of this soup is evidenced by the use of almonds and sherry, but it gets its Mexican flair from the spices used.

Mexican Chicken and Almond Soup (Sopa de Pollo y Almendras)

1/2 cup blanched almonds
2 Tbs butter
1 medium onion, chopped
2 skinless and boneless chicken breasts
2 qt (2 L) chicken stock or canned chicken broth
Salt and freshly ground black pepper to taste
Pinch of nutmeg
1/4 tsp ground cumin seed
1/4 tsp cayenne pepper (or to taste)
1/4 cup dry sherry (optional)
1 Tbs chopped parsley

Cook the chicken breasts by simmering them in the chicken stock for 10 to 15 minutes. Remove them and set them aside. Saute the almonds in the butter over moderate heat until golden. Place the almonds, onion, and one of the chicken breasts in an electric blender or food processor, along with a little of the stock, and blend until pureed. Add this mixture to the remaining stock, along with the nutmeg, cumin, and cayenne. Add the second chicken breast, cut into small pieces, and heat over moderate heat, stirring occasionally. Add the optional sherry just prior to serving. Taste and adjust the seasoning. Garnish with the chopped parsley. Serves 6.

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In Thailand they like their food fiery hot, so adjust the amount of red chiles in this recipe to suit your taste.

Thai-Style Chicken Soup

1 tsp (5 ml) vegetable oil
1-2 fresh red chiles, chopped
2-4 cloves garlic, finely chopped
1 large leek, white part only, thinly sliced
2-3 cups (500-750 ml) chicken stock
1 can (13.5 oz, 400 ml) coconut milk
1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces
2 Tbs (30 ml) fish sauce*
1 lemongrass stalk, crushed*
1-inch (3 cm) piece ginger, finely chopped
1 tsp (5 ml) sugar
4 kaffir lime leaves* or 1-inch (3 cm) piece of lime rind
1 cup (250 ml) frozen green (English) peas
Chopped cilantro (coriander leaves) for garnish

* Available in finer supermarkets and Asian specialty shops.
Heat the oil in a large pot over moderate heat and saute the chiles and garlic for about 2 minutes. Add the leek and cook 2 minutes more. Add the chicken stock and coconut milk and bring to a boil. Add the chicken, fish sauce, lemongrass, ginger, sugar, and kaffir leaves and simmer covered, stirring occasionally, until the chicken is cooked through, about 15 minutes. Add the frozen peas and cook for 5 minutes. Serve garnished with chopped cilantro. Serves 4 to 6.

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Salads

The unexpected combination of spiciness and sweetness make this chicken salad one of my favorites. It makes a wonderful filling for sandwiches and can be kept on hand for a no-fuss dinner, but the picnic table is where this dish really shines.

Curried Chicken and Mango Salad

4-6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
1/2 cup (125 ml) white wine or chicken stock
3/4 cup (180 ml) mayonnaise
3 Tbs (450 ml) lime juice
1 tsp (5 ml) curry powder
1 cup (250 ml) coarsely chopped walnuts or pecans
3-4 ribs celery, finely chopped
1-2 ripe mangos, peeled, seeded, and coarsely chopped

Season the chicken breast halves with salt and pepper and place them in a single layer in a large skillet. Add the wine or broth and bring to a simmer over moderate heat. Reduce the heat and simmer tightly covered until the chicken is cooked and firm to the touch, about 20 minutes. Remove from the skillet and allow to cool. Cut the chicken into large pieces. Whisk together the mayonnaise, lime juice, and curry powder. Combine the chicken, mayonnaise mixture, and remaining ingredients in a mixing bowl and toss gently to thoroughly combine. Serve chilled. Serves 4 to 6.

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This brightly flavored and versatile dish can be served as a salad, side dish, or main course.

Orange Chicken Salad

2 seedless oranges
2 cups (500 ml) chicken stock or water
1 cup (250 ml) long-grain rice
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) orange juice
2 tsp (10 ml) Dijon mustard
1 lb (450 g) cooked chicken, diced
1/2 cup (125 ml) cashews or almonds, lightly toasted
3 Tbs (45 ml) chopped fresh chives
Salt and freshly ground pepper to taste

Peel one of the oranges being careful to remove only the thin orange part of the peel, leaving the white pith behind. Combine the orange peel, chicken stock, and rice in a pot and bring to a boil over moderate heat. Reduce the heat and simmer covered for 15 minutes. Remove from the heat and let stand covered for 10 minutes. Meanwhile, whisk together the olive oil, orange juice, and Dijon mustard. Set aside. Remove and discard the orange zest from the rice. Transfer the rice to a serving bowl and toss with half the dressing. Cool to room temperature or chill in the refrigerator. Completely peel both oranges and divide into segments. Immediately before serving, toss the rice with the remaining dressing, add the chicken, cashews, and chives, and toss to combine. Adjust the seasoning with salt and pepper and garnish with orange segments. Serves 4 to 6.

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Serve this spicy salad on a bed of lettuce as a cold main dish, or turn it into a snack by serving it with tortilla chips.

Santa Fe Chicken Salad

3-4 skinless, boneless chicken breast halves, cooked
and shredded or diced
1 red onion, finely chopped
2-3 Roma tomatoes, seeded and chopped
1 avocado, pitted, peeled, and diced
1/2 cup (125 ml) chopped cilantro (coriander leaves)
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) lime or lemon juice
The grated zest of 1 lime or 1/2 lemon
1 tsp (5 ml) chili powder, or to taste
1 tsp (5 ml) ground cumin
Salt and freshly ground pepper to taste

Combine all the ingredients in a large bowl, tossing to combine thoroughly. Refrigerate for 1 to 2 hours before serving. Serves 4 to 6.

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This recipe is a departure from the typical American chicken salad with all its mayonnaise. This French-style
salad only has one tablespoon of oil, and a little bacon for flavor.

Warm Chicken Breast Salad

1 slice bacon, cut into 1/4 in (5 mm) pieces
1 1/2 lb (700 g) skinless, boneless chicken breast, cut crosswise into 1/2 in (1 cm) slices
2 Tbs (30 ml) sherry vinegar or red wine vinegar
Salt and freshly ground black pepper to taste
1 lb (500 g) mixed salad greens, rinsed and dried
6 Tbs Sherry Dressing (recipe follows) or your favorite vinaigrette dressing
1 cup (250 ml) croutons

In a small skillet cook the bacon over medium heat to desired degree of doneness. Remove from skillet and drain on paper towels. Wrap the chicken, bacon, vinegar, salt, and pepper tightly in aluminum foil and bake in a preheated 450F (230C) oven for 15 minutes. Coat the greens with the dressing by tossing in a bowl and divide among four plates. Place the warm chicken on the greens and pour any cooking juices from the foil over the chicken. Sprinkle the croutons over the salads and serve. Serves 4.

Sherry Dressing

2 Tbs (30 ml) sherry vinegar
1 tsp (5 ml) Dijon style mustard
1 Tbs (5 ml) finely chopped shallots
2 tsp (10 ml) olive oil
1 tsp (5 ml) sesame oil
Salt and freshly ground black pepper to taste

Combine all ingredients in a small bowl and whisk until thoroughly combined. Makes about 1/3 cup (90 ml).

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Main Dishes


Here's an easy dish with the flavors of the Orient.

Asian-Style Chicken

1/4 cup (60 ml) honey
1/4 cup (60 ml) rice wine vinegar
1/4 cup (60 ml) low-sodium soy sauce
1-3 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped parsley
1 Tbs (15 ml) grated fresh ginger root
Freshly ground pepper to taste
4-6 chicken breast halves, skinned and all visible fat removed

Combine all marinade ingredients in a bowl and mix well. Add the chicken breasts and turn to coat evenly. Refrigerate covered for 2 to 4 hours, turning occasionally. Cook under a preheated broiler or over hot coals until done, 20 to 30 minutes, turning once. Serves 4 to 6.

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This recipe created quite a buzz in grilling circles a few years ago, and rightly so. The beer serves not only to keep the flesh of the chicken moist, but it also retards the cooking of the delicate white meat, allowing the dark meat to cook fully in the same amount of time. Any liquid such as wine, fruit juice, or even water will accomplish the same thing and can be substituted for the beer.

Beer Can Chicken

1 whole chicken, 4 to 5 lbs (1.8-2.2 Kg)
Salt and pepper to taste, or your favorite dry rub
1 can (12 fl. oz, 675 ml) beer

Season the whole chicken with salt and pepper or your favorite dry rub. Empty about half of the beer from the can and place the can upright in the cavity of the chicken. Carefully place the chicken upright on the grill over indirect heat, using the can and the chicken's legs to balance it. Grill over indirect heat until the internal temperature in the thigh is 160F (70C) and the juices run clear. Carefully remove the chicken with the beer can (the can will be hot) and allow to rest for 15 minutes before lifting it off the can. Serves 4 to 6.

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Belgian home cooks make many hearty one-dish meals using beer as the cooking liquid. Use Belgian beer if it is available in your area, otherwise use a full-flavored beer of your choice.

Belgian Chicken Braised in Beer (Kip en Bier, Poulet a la Biere)

4 to 5 lbs (1.8-2 Kg) chicken pieces
Salt and freshly ground pepper to taste
1 Tbs (15 ml) vegetable oil
1 Tbs (15 ml) butter
8 whole shallots, peeled
12-18 large mushrooms, trimmed and quartered
3 cloves garlic, finely minced
1 tsp (5 ml) sugar
4 carrots, cut into 1 inch (2 cm) pieces
2 Tbs (30 ml) all-purpose flour
1-12 oz (340 ml) bottle Belgian beer
1 cup (250 ml) beef broth
1 tsp (5 ml) dried thyme
2 bay (laurel) leaves
Finely chopped fresh parsley for garnish

Season the chicken pieces generously with salt and pepper. Heat the oil and butter in a large, heavy pot over moderate heat, and brown the chicken pieces on all sides. Set the chicken pieces aside, and to the same pot add the shallots and mushrooms. Saute for about 5 minutes, until lightly browned, and add the garlic and sugar. Cook for 1 minute, stirring constantly. Add the carrots, and sprinkle the flour over the vegetables. Stir to incorporate the flour with the butter, making sure there are no lumps. Add the beer and the broth, stirring to dissolve the flour and to scrape the bottom of the pan. Add the chicken pieces, thyme, and bay leaves, and simmer covered over low heat for 30 to 40 minutes, until the chicken is tender. Remove the cover for the last 10 minutes, allowing the sauce to reduce by about one third. Serve sprinkled with chopped parsley. Serves 4 to 6.

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This recipe supposedly gets its name from its appearance. The shredded chicken looks like sticks of kindling, or bangbang. While I can't attest to the truth of the story, I do know that this is the ultimate "chicken salad." The preparation is somewhat elaborate, and therefore better suited to a guest situation rather than a family meal. Its four components (chicken, cellophane noodles, cucumbers, and sesame sauce) are all prepared separately and combined just prior to serving.

Bon Bon Chicken (Cold Chicken, Cucumber, and Cellophane Noodles in Sesame Sauce)

For the chicken:
4 boneless, skinless chicken breast halves
1 in. (2.5 cm) piece fresh ginger
3 scallions
1 tsp salt
1 Tbs Chinese rice wine* or sherry
1 Tbs Szechwan peppercorns*

Peel ginger and cut into "coins" 1/8 in. (3 mm) wide. Clean scallions and flatten them with the side of a heavy knife blade or cleaver. Cut these into 2 in. (5 cm) lengths, using both the green and white parts. Combine the ginger, scallions, salt, wine and Szechwan peppercorns and rub all over chicken breasts and place all in a heat proof bowl. Set this mixture aside to marinate at room temperature for at least 1 hour, turning the breasts several times. After at least 1 hour place bowl of chicken with marinade in a steamer and steam for 30 minutes, checking occasionally to make sure the steamer doesn't run out of water. Remove from steamer and let cool. Remove and discard any pieces of scallion, ginger, or peppercorn clinging to the chicken and cut into match stick sized pieces. Refrigerate until ready to assemble dish.

For the cucumbers:
2 cucumbers
1/2 tsp salt

Peel the cucumbers and cut in half lengthwise. Scoop out and discard seeds. Cut each half into 2 in. (5 cm) sections, and slice each of these sections lengthwise as thin as you can. Place cucumber slices in a bowl and mix well with the salt. Refrigerate for at least 1 hour. Just prior to serving squeeze out as much liquid as you can, using your hands, and pat dry between paper towels.

For the noodles:
2 oz (60 g) Chinese cellophane noodles*
Approx. 8 cups boiling water

Put the noodles in a bowl and cover with 4 cups boiling water. Let soak for 20 minutes. Drain. Boil additional 4 cups water and add softened cellophane noodles. Cook noodles for 2 to 3 minutes after water returns to boil. Drain noodles and rinse under cold water. Drain thoroughly and set aside.

For the sesame sauce:
8 cloves garlic
1 in. (2.5 cm) fresh ginger
1/2 tsp salt
2 tsp granulated sugar
2 tsp Szechwan peppercorns*, ground or chopped very fine
1 Tbs hot pepper flakes (optional) or to taste
3-1/2 tsp rice wine vinegar*
3 Tbs sesame paste**
1 Tbs sesame oil*
5 Tbs soy sauce
1-1/2 Tbs water
3 scallions, green and white parts, sliced as thin as possible

* Available in finer supermarkets and Asian specialty shops.
** Also available in Asian specialty shops. Middle Eastern sesame paste, tahini, may be substituted.

Peel garlic cloves and place in small bowl or mortar. Peel ginger and chop fine. Add the ginger and the salt to the garlic and, using the wooden handle of your cleaver, a wooden spoon, or pestle, mash them together until they turn into a coarse paste. Add the remaining ingredients and stir until thoroughly combined.

For the presentation: Arrange the drained cucumber slices on a large, flat serving platter. Place the noodles on a cutting board and cut across them several times to make them a more manageable length. Arrange on top of cucumbers. Arrange the sliced chicken on top of the noodles. Spoon the sauce over the chicken immediately prior to serving. Note: this dish may be served cold or at room temperature. You may make it in advance and keep it refrigerated. Do not add the sauce until just before you serve it. Serves 8 to 10.

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This recipe is good enough, quick enough, and easy enough to put on your list of family favorites.

Braised Chicken with Kumquats

A large 2 1/2 to 3 lb (2 to 2.5 Kg) chicken, cut into 6 to 8 serving pieces
Salt
1 cup (250 ml) fresh orange juice
3 Tbs (45 ml) fresh lemon juice
1/4 cup (60 ml) honey
1/2 tsp (2 ml) cayenne pepper (or to taste)
12 preserved kumquats
1/4 cup (60 ml) coarsely chopped cilantro or parsley
Lemon and orange slices to garnish

Wash the chicken and pat completely dry with paper towels. Sprinkle liberally with salt and place in a baking dish large enough to hold them in a single layer. Mix the orange juice, lemon juice, and honey together and pour it over the chicken, turning the chicken pieces over to moisten thoroughly. Turn the chicken pieces skin side down in the pan and sprinkle with the cayenne. Bake uncovered in a preheated 350F (180C) oven for 15 minutes. Turn the chicken pieces over and add the kumquats. Baste with the liquid, and bake 30 minutes longer, basting occasionally. Cook until the chicken is done and the leg or thigh meat offers no resistance to a fork. Arrange the chicken and kumquats on a serving platter or individual plates and sprinkle with the cilantro or parsley. Garnish with the lemon and orange slices. Serves 4.

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The only thing better than the taste of this dish it its ease of preparation.

Broiled Tarragon Chicken

2-3 lbs (900-1300 g) chicken pieces
4 shallots, finely chopped
1 cup (250 ml) dry white wine or chicken stock
2 Tbs (30 ml) olive oil
2 Tbs (30 ml) dried tarragon
Salt and freshly ground pepper to taste

Combine all ingredients in a bowl and marinate refrigerated for 1 to 2 hours. Place the chicken pieces on a baking sheet and place about 8 inches (20 cm) under a preheated broiler. Cook until browned on both sides, about 15 to 20 minutes per side, basting occasionally with the marinade. Serves 4 to 6.

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I know I've said this before, but I'm always on the lookout for recipes containing artichokes, one of my favorite things. This recipe is another example.

Chicken and Artichoke Casserole

4-6 boneless, skinless chicken breast halves
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter
1 onion, chopped
1 Tbs (15 ml) paprika
4 Tbs (60 ml) all-purpose flour
1 cup (250 ml) white wine
3/4 cup (180 ml) heavy cream, half-and-half, or milk
1/2 cup (125 ml) chicken stock
1 15-oz (425 g) can artichoke hearts, drained
4-6 slices bacon, fried crisp and crumbled
Toasted slivered almonds for garnish

Season the chicken with salt and pepper. Heat the butter in a large skillet over moderate heat and brown the chicken on both sides. Transfer the chicken breasts to as greased baking dish big enough to hold them in a single layer. Saute the onion and paprika in the butter remaining in the skillet until tender but not brown, about 5 minutes. Stir in the flour and cook for 3 minutes. Add the wine, chicken stock, and cream and bring to a boil, stirring frequently. Adjust the seasoning with salt and pepper. Add the drained artichoke hearts to the baking dish and top with the sauce. Bake covered in a preheated 350F (180C) oven for 1 hour. Garnish with the bacon and toasted almonds. Serves 4 to 6.

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I know I've said this before, but I love chickpeas or garbanzos, regardless of what you call them. If you want to stretch this recipe a little, just add another can of them.

Chicken and Chickpea Stew

4-6 skinless, boneless chicken breast halves
1 15-oz (425 can) chickpeas, drained
2-3 cups (500-750 ml) chicken stock
2 onions, finely chopped
1/2 cup (125 ml) blanched almonds
1/4 cup (60 ml) chopped fresh parsley
1 tsp (5 ml) lemon juice
1 cinnamon stick
1/2 tsp (2 ml) saffron threads (optional)
Salt and freshly ground pepper to taste

Combine all the ingredients in a pot and bring to a simmer over high heat. Reduce the heat and simmer covered until the chicken is cooked through, 20 to 25 minutes. Serves 4 to 6.

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Recipes for chicken and dumplings are as old as the hills; the original ones on this continent were brought here by European colonists. Here is a version from an early American cook:

Chicken and Dumplins [sic]

Cut and joint a large Chicken. Cover with Water and let boil gently until tender. Season with Salt and Pepper and thicken the Gravy with two Tablespoonfuls of Flour mixed smooth in a Piece of Butter the Size of an Egg. Have ready nice light Bread Dough about an Inch thick; cut with a Biscuit-cutter. Drop into the boiling Gravy, having previously removed the Chicken to a hot Platter; cover and let these boil for one half to three quarters of an Hour.
To ascertain whether they are done stick them with a Fork; if it comes out clean they are done. Lay them on the Platter with the Chicken; pour the gravy over and serve.
And here's how the dish is done in Shield's Tavern in Colonial Williamsburg today:

Chicken and Dumplings

4-5 lbs (1.8-2.2 Kg) stewing chicken cut into
serving pieces
1 small onion, chopped
1 carrot, chopped
2 ribs celery, chopped
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter or chicken fat
6 Tbs (90 ml) all-purpose flour
1/2 cup (125 ml) heavy cream or half-and-half

For the dumplings:
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) salt
1 Tbs (15 ml) baking powder
1 Tbs (15 ml) vegetable shortening
3/4 cup (180 ml) milk

Combine the chicken pieces, onion, carrot, celery, salt, and pepper in a large pot and add enough water to cover. Bring to a boil over high heat, reduce the heat, and simmer covered until the chicken is tender, 1 1/2 to 2 hours. Remove the chicken and allow to cool enough to handle. Remove and discard all skin, bones, and gristle. Tear the chicken into large pieces. Strain the stock and discard the solids. Add 4 cups (1 L) of the stock to the pot, adding more water if necessary to make 4 cups (1 L). In a separate saucepan, melt the butter and stir in the flour. Cook over moderate heat for 3 minutes, stirring frequently. Add the flour mixture to the stock and bring to a boil over moderate heat, stirring frequently. Reduce the heat to low and simmer 10 minutes. Add the reserved chicken, cream, and adjust seasoning with salt and pepper.
To make the dumplings, sift together the flour, salt, and baking powder in a mixing bowl. Blend in the shortening with a fork. Add the milk and mix just enough to incorporate the ingredients. Using a tablespoon dipped in cold water, spoon the batter onto the top of the chicken mixture. Cover and cook 15 minutes without lifting the lid. Serve immediately. Serves 6 to 8.

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This hearty dish may join your list of favorite comfort foods.

Chicken and Winter Vegetable Casserole

2 Tbs (30 ml) olive oil
2 lbs (900 g) chicken pieces
Salt and freshly ground pepper to taste
1 large onion, chopped
2-3 leeks, white and light green parts, coarsely chopped
2-3 carrots, coarsely chopped
1 large rutabaga (swede), peeled and coarsely chopped
1 cup (250 ml) lentils
2 cups (500 ml) chicken stock
1 cup (250 ml) apple juice
2 tsp (10 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
3 Tbs (45 ml) creme fraiche or heavy cream
1 Tbs (15 ml) Dijon mustard

Heat the oil in a large pot over moderate heat. Season the chicken generously with salt and pepper and brown in the hot oil. Add the chopped onion and saute until tender but not browned, about 5 minutes. Add the vegetables, lentils, chicken stock, and apple juice and bring to a boil. Simmer covered over low heat until the chicken and lentils are tender, about 30 minutes. Stir in the cornstarch mixture, creme fraiche, and mustard and simmer, stirring constantly, until slightly thickened. Serves 4 to 6.

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I wish I had an interesting story to go with this recipe, but it's just one my mother clipped from a newspaper years ago. I have just the tattered, yellow piece of paper before me, so I can't even tell you which newspaper she found it in, but I can tell you that it is delicious.

Chicken Avocado Melt

4-6 skinless, boneless chicken breast halves
3 Tbs (45 ml) cornstarch (cornflour)
2 tsp (10 ml) ground cumin
2 tsp (10 ml) garlic powder
Salt and freshly ground pepper to taste
1 egg beaten with 1 Tbs (15 ml) water
1/2 cup (125 ml) cornmeal
3 Tbs (45 ml) butter
1 ripe avocado, peeled and sliced
1 1/2-2 cups (375-500 ml) shredded Monterey Jack cheese, or other mild cheese such as gouda
Sour cream for garnish
Chopped scallions (spring onions), green and
white parts for garnish

Using a meat mallet or the bottom of a small heavy saucepan, flatten the chicken breast halves to a thickness of about 1/4 inch (5 mm). Combine the cornstarch, cumin, garlic powder, salt, and pepper in a bowl. Dredge the chicken in the cornstarch mixture, then in the egg mixture, then in the cornmeal. Heat the butter in a skillet over moderate heat and brown the chicken lightly on both sides. Place the chicken in a shallow baking dish and top with the avocado slices and cheese. Bake in a preheated 350F (180C) oven for 15 minutes, until the chicken is done and the cheese has melted. Serve garnished with a dollop of sour cream and chopped scallions. Serves 4 to 6.

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This hearty Southwestern casserole is low in fat and packed with protein.

Chicken, Black Bean, and Tortilla Casserole

1 Tbs (15 ml) vegetable oil
1 large onion, chopped
1 green bell pepper (capsicum), cored, seeded, and chopped
2-4 cloves garlic, finely chopped
1 can (15 oz, 225 g) canned chopped tomatoes with their liquid
1 tsp (5 ml) ground cumin
1/2 tsp (2 ml) dried oregano
Cayenne pepper or hot sauce to taste
Salt and freshly ground pepper to taste
4-6 boneless, skinless chicken breast halves,
cut into bite-sized pieces
2 cans (15 oz, 225 g each) black beans, rinsed and drained
8 corn tortillas
1 lb (450 g) grated Monterey Jack cheese, or other mild, smooth melting cheese
Optional garnishes: sour cream, sliced avocado, chopped scallions, chopped black olives, salsa

Heat the oil in a skillet over moderate heat and saute the onion, bell pepper, and garlic until tender but not brown, about 5 minutes. Puree the tomatoes with their liquid in an electric blender or food processor until it is fairly smooth but still contains some chunks. Stir the tomatoes and seasonings into the skillet and bring to a boil. Stir in the black beans and chicken, return to a boil, and remove from the heat. Layer 1/3 of the mixture into a lightly greased baking dish. Top with 4 tortillas and 1/4 (about 1 cup, 250 ml) of the cheese. Repeat, finishing with a layer of the bean mixture. You should have about half the cheese remaining. Bake covered in a preheated 350F (180C) oven for 40 minutes. Sprinkle with remaining cheese and bake uncovered until bubbly, about 10 minutes. Garnish as desired. Serves 6 to 8.

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Elegant French cooking doesn't have to be time-consuming and laborious, as this recipe demonstrates. Be sure not to overcook the chicken in order to retain its juices and flavor.

Chicken Breasts Archduke

4 Tbs (60 ml) butter
1 medium onion, finely chopped
1 Tbs (15 ml) paprika
4-6 skinless, boneless chicken breast halves
1/4 cup (60 ml) chicken stock
1/4 cup (60 ml) dry vermouth
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Heat the butter in a skillet large enough to hold the chicken in a single layer. Saute the onions until tender but not brown, about 10 minutes. Stir in the paprika. Lightly brown the chicken in the butter mixture, about 2 minutes per side. Place the skillet in a preheated 400F (200C) oven until the chicken is firm to the touch, about 6 to 8 minutes. Remove the chicken and keep warm. Add the chicken broth and vermouth to the skillet and reduce over high heat until the liquid is almost evaporated. Add the cream and reduce until the sauce has thickened slightly. Season with salt and pepper. Spoon the sauce over the chicken and garnish with chopped parsley. Serves 4 to 6.

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"Healthy" doesn't have to mean drab an uninteresting, and I think this dish serves as a perfect example of how healthy food can be... dare I say haute cuisine? That may be stretching the point a bit, but this dish is elegant and healthy.

Chicken Breasts with Artichoke Hearts

4 Tbs (60 ml) olive oil
4-6 skinless, boneless chicken breast halves
1 onion, chopped
1 Tbs (15 ml) paprika
4 Tbs (60 ml) all purpose flour
1 cup (250 ml) chicken stock
1/2 cup (125 ml) dry white wine or additional chicken stock
3/4 cup (180 ml) plain yogurt
Salt and freshly ground pepper to taste
1 15-oz (425 g) can artichoke hearts, drained
Chopped fresh parsley for garnish

Heat the oil in a skillet and saute the chicken breasts until lightly browned on both sides. Remove the chicken from the pan and saute the onion and paprika in the same oil until the onion is tender but not brown, about 5 minutes. Stir in the flour and cook for 3 minutes, stirring frequently. Add the chicken stock and wine and bring to a boil, stirring frequently. Once the sauce has thickened, remove it from the heat and stir in the yogurt, salt, and pepper. Place the chicken and artichoke hearts in a baking dish and spoon the sauce over them. Bake in a preheated 350F (180C) for 30 to 40 minutes, depending on the thickness of the chicken breasts. Garnish with chopped parsley. Serves 4 to 6.

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Here is a very versatile recipe. You can use this technique with fish fillets, pork chops, sliced turkey breast, even thin beef steaks-just be sure to adjust the cooking time accordingly. It can also be assembled in individual packets of aluminum foil to be grilled outdoors.

Chicken Breasts with Grated Vegetables

4-6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
2-3 tomatoes, sliced
3 cups (750 ml) grated fresh vegetables such as carrots, zucchini, yellow squash, onion, potatoes, turnips, or sweet potatoes
3 Tbs (45 ml) chopped fresh herbs such as parsley, chives, tarragon, rosemary, or thyme
3 Tbs (45 ml) olive oil
2 Tbs (30 ml) balsamic or red wine vinegar

Season the chicken with salt and pepper and place them in a lightly greased covered baking dish in a single layer. Top with the tomato slices. Combine the remaining ingredients in a mixing bowl and toss to combine. Spread the vegetable mixture over the chicken and cover tightly. Bake in a preheated 450F (230C) oven for 20 minutes. Serves 4 to 6.

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This dish is so easy and delicious that I guarantee it will become one of your favorites. You may substitute almonds or even pecans for the hazelnuts, but don't omit the fresh chervil-it gives the dish a unique flavor and aroma.

Chicken Breasts with Hazelnuts and Chervil

4-6 skinless, boneless chicken breasts
1/4-1/3 cup (60-80 ml) chopped fresh chervil
Salt and freshly ground pepper to taste
3 Tbs (45 ml) hazelnut or vegetable oil
1/2 cup (125 ml) chopped hazelnuts (filberts)
2 Tbs (30 ml) lemon juice

Coat the chicken breasts with half the chervil and season with salt and pepper. Heat the oil in a large skillet over moderate heat and brown the chicken breast 2 minutes on each side. Cover the skillet and reduce the heat to very low. Cook an additional 5 minutes-the breasts should be done but still tender and moist. Remove the breasts to a warm plate and add the chopped hazelnuts, stirring for 1 or 2 minutes until they are aromatic and golden brown. Add the lemon juice, season with salt and pepper, and spoon over the chicken. Garnish with remaining chervil. Serves 4 to 6.

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I had planned to introduce this recipe with a learned and erudite discourse on the term cacciatore. It means "hunter" and refers to dishes served with mushrooms. Like the French term chasseur and the German Jaeger, these dishes also frequently include onions and tomatoes, and supposedly represent the vegetables a hunter could gather in the wild. Now, I don't know where German or French or Italian hunters are going to find wild tomatoes, as these are native to the Americas, but anyway, that's the story. The term cacciatora as in this recipe refers to the hunter's wife, who is properly given credit for cooking whatever the hunter (literally) drags home.

As I said, I had planned to introduce the recipe like that, and then I realized that this recipe doesn't call for mushrooms. So never mind.

Chicken Cacciatora

2 fresh chickens (about 2+1/4 lbs, 1 kg each)
1/4 cup (60 ml) olive oil
2 ounces (60 g) salt pork, diced
4 Tbs (60 ml) butter
1/2 lb (500 g) onions, peeled and diced
2 chicken livers and 2 gizzards, chopped fine
2 garlic cloves, chopped fine
1 tsp (5 ml) chopped fresh rosemary, or 1/2 tsp (2 ml) dried
2 Tbs (30 ml) chopped fresh parsley leaves
Salt and freshly ground black pepper to taste
2 cups (500 ml) canned peeled plum tomatoes, chopped, or 4 medium-sized ripe tomatoes, chopped
1 Tbs (15 ml) tomato paste

Cut each chicken into 4 pieces. Combine the olive oil, butter, and salt pork in a large, heavy pot and cook over moderate heat for 2 minutes. Add the onions and cook over moderate heat for 10 minutes, until lightly browned. Add the chicken pieces, chopped livers and gizzards, and brown for 10 minutes. Add the garlic, rosemary, parsley, salt, and pepper and stir well. Cook for 5 minutes, then add the tomatoes and tomato paste, stir, and cook covered over low heat for 30 minutes, until the chicken is done. Taste and adjust the seasoning if necessary. Serve with cooked spaghettini or pasta of your choice, with the sauce spooned over it. Serves 4 to 6.

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Keep this quick and easy dish in mind for those evenings when you just don't feel like cooking.

Chicken Dijon

4 boneless, skinless chicken breast halves
2 Tbs (30 ml) Dijon-style mustard
2 Tbs (30 ml) mayonnaise
2 Tbs (30 ml) grated Parmesan cheese
Salt to taste
Paprika to taste
1/4 cup (60 ml) sliced blanched almonds

Place the chicken between to pieces of wax paper or plastic wrap and pound to a thickness of about 1/2 inch (1 cm). Mix together the mustard, mayonnaise, Parmesan, salt, and paprika and spread on the chicken. Place the chicken on a lightly greased baking sheet and bake in a preheated 350F (180C) oven for 20 minutes. Sprinkle with the sliced almonds and cook an additional 10 minutes. Serves 4.

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Here's a great way to use up some leftover chicken or turkey. You can dress this simple casserole up with as many of the garnishes as you like, but it's really great all by itself.

Chicken Enchilada Casserole

9 corn tortillas
2 cans (15 oz, 425 g each) chopped tomatoes with their liquid
2 cups (500 ml) shredded cooked chicken or turkey
3-4 scallions (spring onions), green and white parts, chopped
2 cans (7 oz, 196 g each) diced green chiles, drained
1/2 cup (125 ml) sliced pimiento-stuffed green olives
2 cups (500 ml) shredded Monterey Jack or cheddar cheese

Optional garnishes:
Guacamole
Sour cream
Chopped cilantro
Chopped scallions
Chopped fresh tomatoes
Prepared salsa verde

Place 3 tortillas in a 12x8 inch (30x20 cm) baking dish, overlapping them as needed. Layer one third of the tomatoes, chicken, scallions, chiles, olives, and cheese. Repeat twice to make a total of 3 layers. Bake uncovered in a 350F (180C) oven until bubbling and heated through, about 40 minutes. Garnish as desired. Serves 4 to 6.

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Aside from the fact that the inhabitants of Mexico have been eating just about everything wrapped in tortillas for thousands of years, there is nothing truly Mexican about fajitas-they're a Tex-Mex invention. The name derives from a cut of beef ("fajitas" means "little skirts" in reference to the skirt steak they are usually made with), thus making chicken fajitas one delicious oxymoron.

Chicken Fajitas

For the marinade:
2 cloves garlic, finely chopped
3 Tbs (45 ml) olive oil
3 Tbs (45 ml) red wine vinegar
1 tsp (5 ml) dried oregano
1 tsp (5 ml) lemon or lime juice
1 tsp (5 ml) Worcestershire sauce
1/2 tsp (2 ml) cayenne pepper (optional)
Salt and freshly ground pepper to taste

1-1 1/2 lbs (450-675 g) boneless, skinless chicken breasts cut into 1/4-inch (5 mm) strips
12 flour tortillas
2 Tbs (30 ml) vegetable oil
1 onion cut into 1/4-inch (5 mm) strips
1 green bell pepper (capsicum) cut into 1/4-inch (5 mm) strips
1 red bell pepper (capsicum) cut into 1/4-inch (5 mm) strips

Optional toppings:
Grated cheddar or Monterey Jack cheese
Sour cream
Pico de gallo or salsa
Chopped olives
Guacamole
Fresh cilantro (coriander leaves)

Combine the marinade ingredients and pour over the chicken strips. Marinate refrigerated for 2 to 3 hours. Drain the chicken and discard the marinade. Wrap the tortillas in foil and heat in a 350F (180C) oven until heated through, about 15 minutes. Meanwhile, heat the oil in a large skillet over high heat and saute the chicken, onion, and bell peppers until the chicken is cooked and the vegetables are tender, about 5 minutes. Place 2 or 3 strips of chicken along with some of the onions, peppers, and optional ingredients of your choice on each tortilla and roll, or serve the tortillas, cooked ingredients, and toppings for diners to assemble themselves. Serves 4 to 6.

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The only explanation I have ever heard for the name of this dish is that it is derived from the French jambon (ham) which was a main ingredient in early jambalayas, and still a fixture in most of today's recipes.

Chicken Jambalaya

4 Tbs (60 ml) butter
1 cup EACH finely chopped onions,
red and/or green bell peppers, and celery
1 Tbs (15 ml) finely chopped garlic
2 whole bay (laurel) leaves
Salt and freshly ground black pepper to taste
1/2 tsp (2 ml) cayenne pepper, or to taste
1/2 tsp (2 ml) Tabasco sauce, or to taste
1/2 lb (250 g) tasso, or other smoked ham, chopped
1 cup (250 ml) canned tomato sauce
3 lbs (1.5 Kg) chicken, cut into parts and meat removed from bones
3 cups (750 ml) canned or fresh chicken stock
2 cups (500 ml) uncooked white rice

Melt the butter in a heavy 4 quart (4 L) pot. Add the onions, peppers, celery, garlic, the bay leaves, salt and pepper, cayenne, Tabasco, and the ham and cook over high heat, stirring frequently, until the onions are medium brown, about 15 minutes. Add the tomato sauce, chicken pieces, and the chicken stock and bring to a simmer. Add the rice and stir briefly. Cover the pot, reduce the heat to very low, and cook for about 15 minutes, until the rice is cooked. Serves 4 to 6.

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My research tells me that this dish is unknown in Kiev, and that it is not clear how the dish got its name. Who cares, as long as it is delicious. Right?

Chicken Kiev

4 to 6 boneless, skinless chicken breast halves
4 to 6 Tbs (60-90 ml) butter
2 Tbs (30 ml) finely chopped chives
2 Tbs (30 ml) chopped parsley
1 Tbs (15 ml) chopped tarragon
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
Flour, beaten egg, and breadcrumbs for coating
Vegetable oil for frying

Pound the chicken to a 1/4 inch (5 mm) thickness. Combine the butter, chives, parsley, tarragon, salt, and pepper. Divide the butter mixture between the chicken breast halves, spreading it on one side of each. Roll the chicken breasts so that the butter mixture is on the inside and secure with a toothpick. Dust lightly with flour, dip in the beaten egg, and coat with the bread crumbs. Fry in a heavy skillet with about 1/2 inch vegetable oil, or use a deep fryer, until golden brown. Drain on paper towels. Serves 3 to 4.

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I love chicken livers, and I believe this is the first time I have published a recipe for them as a main dish. This is a turn of the century classic, and I bet they taste just like the chicken livers somebody's grandmother used to make.

Chicken Livers with Curry

1 lb (500 g) chicken livers, rinsed and patted dry
Flour for dredging
1 egg, lightly beaten
Bread crumbs for dredging
3 Tbs (45 ml) butter
1/4 cup (60 ml) finely chopped onion
2 Tbs (30 ml) flour
1 Tbs (15 ml) curry powder
1 cup (250 ml) fresh or canned chicken stock
Salt and freshly ground pepper to taste

Dip the livers into the flour, then the egg, then the bread crumbs to coat evenly. Melt the butter in a heavy skillet over moderate heat and saute the livers until they are firm and browned on all sided. Remove from the pan and drain on paper towels. Add the onions to the fat remaining in the pan and cook for 5 minutes, until soft but not browned. Add the flour and the curry powder and stir to combine. Add the chicken stock and stir the sauce until it thickens. Season with salt and pepper. Spoon the sauce over the livers. Serves 4.

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