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Chicken
Recipes I
More chicken recipes >
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 >
Starters
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 ŕ
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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Joe Barkson has been
writing and publishing under the pen name
"The Chef at Worldwide Recipes"
since 1998. He came to food writing late in life following checkered careers in computer marketing,
graphic design, and teaching high school Spanish. A lifelong
interest in food and cooking ("I've been eating since I was a
baby," he is fond of saying) was nurtured by extensive international
travel during his formative years, and this accounts for the
emphasis on world cuisine in his choice of recipes and themes.
Twice married and currently happily single, he lives in rural
Georgia with a hyperkinetic schipperke that answers to Cooky when the mood
strikes him.