Category Archives: Chicken
June 2, 2014 Boneless Chicken Thigh
RECIPE
Serves 2
A CookTale
Not a great deal to add. The photo speaks for itself.
A simple to prepare quite delicious Sunday evening dinner.
The seasonal Avocado Salad accompany’s the Chicken nicely.
INGREDIENTS
2 Boneless Chicken Thighs
2 TB of EVOO
Kosher Salt & Pepper
A Sprinkle of Paprika
Tomato Cream Sauce, recipe in the method
2 Slices of Mozzarella
METHOD
1. Generously add Kosher Salt, Pepper & a sprinkle of Paprika.
2. Place in mixing bowl & coat with EVOO. Allow to
marinate for about 15 minutes.
3. Heat a pan. (I used an electric frying pan). Add the Thighs, breast side down and saute for about 8 minutes, turn & repeat for another 6 to 8 minutes. Cook for additional time if you prefer them more well done.
4. In a saucepan add 1 c of Tomato Sauce, homemade or Rao’s & 1/4 c of Heavy Cream, a TB
of Vodka is optional. Heat to a simmer. Remove.
5 Add the Sauce to plates, Top each with a Thigh & a slice of the Mozzarella.
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November 9, 2013 Chicken Marsala
2 Boneless SkinlessThighs
1 C of Cremini Mushrooms (sliced)
4 TBs of Butter
1 TB of EVOO
2 Ounces of Demi Glace Gold
1/3 C of Marsala
2 TB of Sherry
Salt & Pepper
METHOD
1. Season the Thighs.
2. Heat a sauce pan & add the Butter. When it stops sizzling, add the Thighs. Cook for a few minutes until lightly brown, turn & repeat until cooked through. Remove to a warm plate while you prepare the Mushroom Marsala Sauce.
3. Add another TB of Butter & the Mushrooms. Saute until lightly browned. Add the Marsala, Sherry & Demi Glace Gold. Saute the Sauce until slightly reduced & well emulsified.
4. Plate the Thighs & spoon on the Mushrooms & Sauce.
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November 6, 2013 Garlicky Chicken with Lemon-Anchovy Sauce.
Serves 2
A CookTale
This is adapted from a Melissa Clark recipe in the Dining Section of the New York Times. For us, it is a new found way to enjoy boneless Thighs. It was a successful endeavor, to be added to our favorites file.
INGREDIENTS
1-1/4 lb boneless, skinless Chicken Thighs
1 tsp kosher Salt
Freshly ground Black Pepper
5 Garlic Cloves, peeled and smashed
1/4 C EVOO
5 Anchovy Filets
2 TB drained Capers patted dry
1 large pinch Chile Flakes
1 Lemon, halved
Freshly chopped parsley for serving
METHOD
1. Heat oven to 350 degrees. Season the Chicken Thighs with Salt and Pepper and let rest while preparing the Anchovy-Garlic oil. Mince one of the Garlic Cloves and set it aside for later. In a large ovenproof skillet over medium-high heat, add the Oil. When the Oil is hot, add the 5 smashed Garlic Cloves, the Anchovies, Capers and Chile. Cook, stirring with a wooden spoon to break up the Anchovies, until the Garlic browns around the edges and the Anchovies dissolve, 3 to 5 minutes.
2. Add the Chicken Thighs and cook until nicely browned on one side, 5 minutes, until the Chicken is cooked through.
3. When the Chicken is done, transfer it to a plate. Place skillet back on the heat and add minced Garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return Chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
4. Serve, squeeze on the remaining lemon half over the chicken and sprinkle with Parsley.
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September 12, 2013 Salmon With Ribbons of Zucchini Fettuccine
Serves 2
A CookTale
When the the 200 Calories and the 35 Carbs in 2 ounces of pasta restrict you from the enjoyment, try Green or Yellow Zucchini Squash or both together, cut into ribbons with a Mandoline. I have a trick with this rather serious device, and it’s as easy as this. Cover the Vegetable with a potholder as you slice, that way your fingers will be protected from a nasty possible accident. It works every time!
INGREDIENTS
12 ounces of Wild Salmon (in two equal pieces)
2 or 3, 8′” Zucchini’s
1 Small Onion thinly sliced
1 Clove of Garlic (smashed)
12 tsp of dried Aleppo Pepper (optional)
3 TB of Butter
1TB of EVOO
Kosher Salt & Pepper
METHOD
1. Heat a saute pan with the 2TB’s of Butter. When the sizzling stops add the Garlic, Onion & Aleppo Pepper.
After a very few minutes, add the Zucchini ribbons & saute until just tender, another few minutes, season with Salt & Pepper, & remove to a warm bowl.
2. In a second pan, non stick preferred, add another TB of Butter & a TB of EVOO. Saute for about 1-1/2 minutes a side & prepare to plate. With very fresh organic Salmon, the less cooking the better. Remember how great Salmon Sashimi tastes, & that in effect is what you’ll enjoy
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June 17, 2013 Chicken Grilled Under a Brick
A CookTale
For me to rave about a Chicken means that it had to be extra special. What made it so was the quality of the farm fresh bird and the great marinade that spent six hours in the fridge working its wonders. The recipe came from the June/July 2013 issue of Saveur, one of my most favorite food magazines. The Chicken was attributable to our always dependable Smokehouse of the Catskills. A winning combination.
INGREDIENTS
1 Lemon thinly sliced, plus juice
The zest of 2 Lemons
1/2 cup of EVOO
2 TBs of dried Oregano
2 TB of Spanish Smoked Paprika
2 tsp of Ground Cumin
2 tsp of Allspice
10 Garlic cloves or to taste
Kosher Salt & Black Pepper to taste
A 3 to 4 LB Chicken
METHOD
1 Remove the Chicken’s backbone & flatten the Chicken.
Loosen the breast skin & slide the sliced Lemons under the skin.
2. Transfer to a 9″ X 13″ baking dish. Puree the first 8 ingredients in a food processor or blender to form a paste. Rub the paste over the Chicken. Cover & refridge for at least six hours or overnight.
3. Heat a stove top non stick grill pan or an outdoor gas or charcoaL grill until very hot. Place the Chicken skin side down & cover with two bricks wrapped in foil or a commercial grill press. Grill for ten minutes. If using an indoor grill pan, turn the Chicken over & place in an oven heated to 350 degrees, for about 15 minutes.
4. If outdoor grilling be sure to keep an eye on the bird, it can quickly overcook and be dried out. An instant thermometer reading should be around 135 degrees F.
Remember it will continue to cook while resting.
5. For indoor grilling, an instant thermometer into the breast meat should also read about 135 degree F, for a juicy bird. Remember it will continue to cook while resting.
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April 2, 2013 Roast Chicken Thighs With Fennel, Onions and Artichokes
Serves 2
INGREDIENTS
1/3 C EVOO, or as needed
1 Fennel Bulb, trimmed and cut into 1/4-inch-thick slices
1 package of frozen Artichoke Hearts (optional)
1 Large Onion sliced
Salt & freshly ground Black Pepper
2 large Chicken Thighs
Chopped fresh Parsley Leaves for garnish
METHOD
1. Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the EVOO and cover it with a layer of the Fennel, Onion & Artichokes. Overlap pieces if necessary but use whole pan. Drizzle on remaining EVOO and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, sprinkle Chicken pieces with Salt & Pepper.
2. Top Fennel mixture with the Chicken Thighs, skin side up. Ideally, you’ll have a layer of Fennel pretty much covered by a layer of Chicken, but it’s fine if some of the vegetables roasts uncovered. Spoon some of the EVOO from bottom of pan over Chicken. Roast about 15 minutes, then baste Chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
3. The Chicken will be done in about 30 minutes. Serve each piece with some Fennel mixture and a little of the pan juices spooned over, garnished with Parsley.
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February 14, 2013 Rollatini of Chicken Thighs layered with Prosciutto
A CookTale
It was the evening for a Chicken dinner. Instead of our usual method of pan sauteing, these were deboned, pounded thin, well seasoned, layered with slices of Prosciutto and wrapped as small bundles. Served with roasted-to-a-char slices of Cauliflower. A first time but certainly not the last time.
INGREDIENTS
2 8 oz Chicken Thighs (skin on & bone in)
4 Thin slices of Prosciutto
Kosher Salt & Pepper
1 C of Marinara Sauce (homemade or Rao’s)
1 TB of EVOO
METHOD
1. Heat the oven to 400 degrees F.
2. Debone the Thighs. Pound them, skin side up, as thinly as possible without tearing them.
3. Season with Salt & Pepper. Layer each with 2 slices of Prosciutto. Roll them into bundles & secure with toothpicks. Place in a small casserole dish & coat with the TB of EVOO.
4. Roast for 20 about minutes. Then turn on the broiler for a few minutes more to achieve an appealing color Remove, keep warm & set aside.
5. Heat the Marinara sauce in a saucepan.
6. To each plate, spoon a bed of Marinara sauce & top with a Rollatini bundle.
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December 6, 2012 My Version Of Spicy Sicilian Chicken
RECIPEServes 2 Generously
A CookTale
4 Chicken Thighs 7 or 8 ounces each (bone in, skin on)
2 Sweet Italian Sausages
Kosher Salt & Black Pepper
Red Pepper Flakes (to taste)
8 Green Sicilian Olives (halved)
2 Bell Peppers (roasted & quartered)
1 Large Onion (sliced)
2 oz of Fondue de Poulet Gold (available on-line from More than Gourmet)
1/2 C of White Wine
8 oz of Button Mushrooms (sliced)
14 ounce can of Whole Tomatoes (juice separated)
2 TB of EVOO
Parsley chopped
METHOD
1. In a large casserole, heat the EVOO & saute the Onions until tender & translucent. Set aside in a large bowl.
2. Halve the Sausages & cook them until almost tender. set aside.
3. Add the Mushrooms & saute until tender & brown. Add the Roasted Peppers & the Tomatoes, saute & add both to the large bowl.
4. Add the Chicken Thighs, & cook for about 7 minutes to each side. Set aside with the Sausages.
5. Deglaze the pan with the White Wine, scraping up the pan particles. Add the Fondue de Poulet Gold & whisk them together.
6. Return all the vegetables & the Green Olives to the casserole & simmer for about 15 minutes to amalgamate the flavors together.
7. 15 minutes before serving time, return the Chicken Thighs & the halved Sausages to the casserole, & simmer over low heat.
8. To plate, add a Chicken Thigh & 2 half Sausages. surround the plate with the vegetables & sauce.
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September 18, 2012 Chicken Thighs Hunter Style with Morels & Italian Sausages
Serves 4
A CookTale
Whole Thighs replaced cut up Chicken parts and in my version, Morels generously added replaced White Button Mushrooms. Sweet Italian Sausage, has always been an option to the original, and it does spice it up. Call it what you will, It’s a scrumptious Chicken Stew.
INGREDIENTS
4 Chicken Thighs 8 Ounces each (bone in, skin on)
3 Garlic cloves (minced)
2 Branches of fresh Rosemary (leaves removed & minced)
Kosher Salt & Black Pepper
EVOO
2 Large Yellow Onions (coarsely chopped)
2 Oz of dried Morels (reconstituted in warm water for 20 minutes) or 1 Pound of large White Mushrooms (cut into 1-inch cubes)
4 Ounces of Pancetta (diced)
4 Sweet Italian Sausages (cut in half to 8 pieces)
1 Cup of White Wine or Vermouth
1 28-Ounce can of whole Tomatoes (San Marzano preferred) + 1 cup of Marinara Sauce
1 Cup of Chicken Stock
2 Ounces of Poultry Demi Glace (optional)
A pinch of Sugar
A pinch of Red Chili Flakes (to taste)
1/3 Cup of chopped Parsley leaves (optional)
METHOD
1. Combine the Garlic, Rosemary, Salt & Pepper & enough EVOO to make a somewhat dry paste. Divide the paste evenly among the 4 Chicken Thighs, toss, cover & refrigerate for 2 hours.
2. In a dutch oven, add EVOO and cook until smoking. Brush the excess paste from the bird & sear each piece of meat on all sides. (This is part of their cooking). Remove the seared Thighs to a plate lined with paper towels.
4. Add the Onions, Mushrooms & Pancetta to the dutch oven & cook over high heat until the Onions are golden brown & the fat has been rendered from the Pancetta. Drain the excess oil, then add the Wine & stir the bottom of the pan with a wooden spoon to dislodge the browned bits. Add the Tomatoes, squeezing each in your hand to break them up, add the Chicken Stock, the (optional) Demi Glace, the Sugar & Chili flakes & bring it all to a boil. Return the Chicken Thighs to the pan. Cook for 15 minutes, covered, then 10 minutes more, uncovered. The Thighs should not be overdone.
5. Heat a large skillet with 1TB of EVOO. Add the 8 pieces of Sausage & saute until browned. Do not overcook them or they’ll dry out. Place them in the dutch oven with the other ingredients. Maintain the heat on low to keep the Stew warm.
6. Add one Chicken Thigh to each plate, & liberally spoon the sauce & Vegetables on & around. Top with (optional) chopped Parsley & serve immediately.
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