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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Chicken


Chicken Thigh Bone in
A CookTale
A Rub named CharCrust, turned this tasty Chicken Thigh into something special. Its claim is that “it holds in the juices” and sure enough it does. It’s available on-line at, I’m not touting, rather recommending an interesting product.



Bonelss Chicken Thigh


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.


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


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.

Chicken Marala

Serves 2
A CookTale
Chicken Marvsala or Marsala. Excuse the pun! But whatever you call it, it was a delicious simple dish to enjoy on a chilly November evening. The accompaniment was roasted Belgium Endive, a fine contrast in flavor.INGREDIENTS

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


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.

Chicken with Garlicky 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.


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




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.

Salmon with 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!


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


Kosher Salt & Pepper



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





RECIPE Chicken Grilled Under 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.


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


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.

Chicken Thigh on a bed of Fennel, Artichokes  & Onions

Serves 2


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


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.