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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Category Archives: Chicken

September 15, 2012 Boneless Chicken Thighs in Marinara Sauce With Buffalo Mozzarella


RECIPE

Serves 2

A CookTale

Not that a recipe is actually needed, the photo says a lot. Boneless thighs, Marinara Sauce, Mozzarella and a dash of dried Oregano does it.

INGREDIENTS

4 Boneless Chicken Thighs (skin on)
8 oz of Marinara Sauce (homemade or Rao’s)
A couple of slices of Mozzarella Cheese (Buffalo preferred)
3 TB of Butter
Salt & Pepper
Dried Oregano

METHOD

1. Season the Chicken Thighs. Heat a non stick pan, (stove or electric) with Butter, when it stops sizzling add the Thighs, skin-side down. Saute for about 5 minutes, turn and continue to cook for another 5 minutes. Do not overcook. Keep warm.

2. Heat the oven to 400 degrees F

3. Heat the Marinara Sauce to a simmer. Set aside & keep warm.

4. Spoon the sauce into two small casserole dishes. Add the Thighs, two to a dish. Top with the Cheese.

5. Oven bake until the Cheese melts & the Thighs are heated. Remove, add a dash of Oregano & serve.

July 22, 2012 Chicken Under A Brick, Tuscan Style


RECIPE

A CookTale

For those who have yet to prepare a whole Chicken in this style, here is a great new method to add to your repertoire. Cathie and I were fortunate to discover this in a small mountainside restaurant in the hills of Chianti, Tuscany. The menu was a chalkboard in Italian, the chef, clad in his undershirt, sweating over a roaring fire, was grilling a number of Chickens flattened under bricks. Here we have to rely on our gas or charcoal grills to try to replicate this old world technique. A friend who knew Italy very well once told me “In Italy avoid countryside restaurants if upon entering, you don’t get the whiff of a cook sweating against a roaring fire”. Not a wonderful image to take home, but here’s the wonderful result!

INGREDIENTS

1 (3- to 4-lb) Chicken, halved but still intact so that it lies flat
1/4 C of EVOO
6 TB of chopped fresh Herbs (such as Rosemary, Thyme, Oregano and Marjoram)
5 to 6 Garlic Cloves, chopped
Coarse Salt & Pepper to taste

METHOD

1. Rub the Chicken all over with Oil, Herbs, Garlic, Salt & Pepper. Transfer to a wide, shallow dish, cover, & refrigerate for at least 5 hours or overnight.

2. Drain excess marinade from the Chicken & arrange, skin side down, on a grill over a medium low fire (you should be able to hold your hand over the flame for 5—6 seconds). Immediately place two heavy bricks wrapped in foil or a weighted cast iron pan over the chicken. Close the lid of the grill and cook for about 12 to 15 minutes.

3. When the skin is crispy & golden, flip Chicken & cook on the other side for another 12 minutes, or until juices run clear when pierced with a knife or a meat thermometer registers 135°F. in the thighs.
Remove, it will continue to cook while it rests.

July 3, 2012 Spicy Chicken Sicilan Style


RECIPE

Serves 2 Amply

A CookTale

Mario Batali featured this delicious Chicken concoction on his 2006 Food Network program Molto Mario. My adaptation is for two and uses only thighs. In their early days this channel had a lineup of really good chefs & was a daily must see. Gone, unfortunately, are those days of excellence. But this recipe survives in his classic hardcover, Molto Mario. Here it is, and I must say besides the lengthy preparation, it’s a snap to make.

INGREDIENTS

3 Chicken Thighs, skin on & cut in half to six pieces
Kosher Salt & fresh Black Pepper
3 TB of EVOO, plus more for drizzling
6 large White Mushrooms, cut into large cubes
2 Bell Peppers, any color, cored, seeded, and cut into 1/2-inch-wide strips
1 rib of Celery, cut into 1-inch-long pieces
1 small Eggplant, cut into large cubes
4 Plum Tomatoes, cut into chunks
1/2 C Sicilian Olives, pitted
2 TB of salt-packed Capers, rinsed and drained
3 dried hot chiles or Red Pepper Flakes
1/2 cup of dry White Wine +1/2 cup of Marsala
2 TB of chopped fresh Mint
2 TB of chopped fresh flat-leaf Parsley

METHOD

1. Season the Thigh pieces with Salt & Pepper. In a 10- to 12-inch saute pan, heat 2 TB of EVOO over medium-high heat until hot but not smoking. Add Chicken pieces skin side down; brown on both sides, about 5 minutes per side. Transfer to a plate. Set aside.

2. In same pan, combine Mushrooms, Peppers, Celery, Eggplant, Tomatoes, Olives, Capers & Chiles. Cook until softened but not browned, about 5 minutes. Season with Salt & Pepper. Add both the Wine & Marsala, return Chicken to pan, & bring to a boil. Lower heat to simmer, cover; cook until the Chicken is cooked through, about 15 minutes.

3. Stir in Mint, Parsley, & Red Pepper Flakes. Transfer stew to a large serving dish. Allow to cool to room temperature. Drizzle with EVOO, & serve.

May 14, 2012 Game Hen With an Herb, Spice and Two- Mustard Coating


RECIPE

Serves 2

A CookTale

With Game Hens and Chicken, I feel like an “explorer” always on the lookout for new coatings to enhance their flavor. This savory combination more than meets that criterion. Not that a simple roasted bird with Salt, Pepper and Butter or EVOO isn’t a fine method, I just get my creative juices flowing and keep searching. This will most definitely be kept in my “do it again” file.

INGREDIENTS

1 Game Hen, rinsed & the Liver & Gizzard removed
2 whole cloves Garlic, peeled
2 large Shallots, peeled & quartered
1 sprig of fresh Rosemary
1 tsp of Kosher Salt
1-1/2 TB of coarse-grained Mustard
1-1/2 TB of Dijon Mustard
2 tsp of Fines Herbes
1 tsp of sweet Paprika
1 tsp of Fennel seed, crushed
1/2 tsp of freshly ground black Pepper
3/4 tsp of Red Pepper flakes

METHOD

1. Preheat the oven to 350 degrees F.

2. Place Game Hen in a large ovenproof baking dish. Place 1 clove Garlic, the pieces of Shallots, & 1 Rosemary sprig into the cavity of the Hen. Rub 1/2 tsp of Salt into the cavity.

3. In a small bowl, combine Mustard, Fines Herbes, Paprika, Fennel seed, Pepper, Red Pepper flakes, & 1/2 tsp of Salt. Whisk thoroughly. Coat the Game Hen thoroughly.

4. Place in the oven & roast for 45 minutes. The Hen will be cooked through & still be juicy. The usual warning, please don’t overcook & dry it out

April 25, 2012 Tomato & Endive Salad with Chunks of Grilled Chicken


RECIPE

Serves 2

A CookTale

Combining the Salad on the same plate with the Chicken worked well for me. The Chicken juices mixed beautifully with the Salad ingredients and the Vinaigrette. Without planning it as such, It became a very special Chicken Salad. Another unexpected surprise of cooking.

INGREDIENTS

4 Ripe Small Campari Tomatoes (quartered)
1 head of Belgium Endive (chopped)
1/3 cup of Bleu Cheese (crumbled)
1 TB of a Basic Vinaigrette
Kosher Salt & Pepper
Grilled Chicken (cut into bite size chunks)

METHOD

1. In a large bowl, add the Tomatoes, Endive, Salt & Pepper, Vinaigrette & crumbled Bleu Cheese. Lightly combine.

2. Add a generous portion of the Salad to the serving plates accompanied by chunks of the Chicken. Add a splash of the Vinaigrette to the finished plate. This is optional but desirable.

April 25, 2012 Half A Chicken Butterflied & Grilled


RECIPE
Serves 2

A CookTale

My second attempt this week at cooking a main course, and I was very pleased with the result. What made it special was a coating of Butter and Paprika that was brushed on. Once again, a sizzling hot stove top grill pan afforded me much more control than I would have had with an outdoor gas grill. On top of which it was too nasty out there to enjoy the experience.

INGREDIENTS

1 3 lb organic Chicken (butterflied)
3 TB of Butter (softened)
1 tsp of Sweet Paprika
1 tsp of EVOO
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 375 degrees.

2. In a small bowl, mix or whisk the Butter, Paprika & EVOO to a smooth emulsion. Brush the mixture onto the skin side of the Chicken. Add Salt & Pepper & set aside.

3. Heat a grill pan to smoking hot & add the Chicken skin side down. Weigh it down with a grill press for 8 minutes. Turn Skin side up & turn off the heat.

4. Place the pan in the heated oven for 10 minutes. At this point the Chicken should be ready, not overdone, & juicy. The Breast’s internal temperature was 135 degrees. The Thigh 145 degrees. Allow to rest for at least 5 minutes to redistribute the juices.

April 7, 2012 Maple Glazed Cornish Game Hens


RECIPE

Serves 2

A CookTale

Not a lot so say about his easy to prepare dinner. We like Game Hens, an one adequately serves us. The roasted Carrots, Onion and Garlic accompaniment rounds out the plate.

INGREDIENTS

1/4 cup OF Maple Syrup
1 tsp of ground Cumin
Kosher Salt & black Pepper
1 Cornish Game Hen (about 1 3/4 pounds)
3 tsp of EVOO
3/4 pound of Carrots, cut into 2-inch lengths
1 medium Red Onion, quartered
4 Garlic cloves, peeled
6 sprigs of fresh Thyme
Lemon Juice for the Vegetables

METHOD

1. Preheat the oven to 450 degrees. Whisk together the Maple Syrup & Cumin. Season with Salt & Pepper.

2. Remove the Hens backbone. Place it skin side up & with the palm of your hand flatten it. Place on a rimmed baking sheet. Rub with 1 tsp of EVOO,
season with Salt & Pepper.

3. Roast for 10 minutes. Remove the sheet from oven & add Carrots, Onion, Garlic & Thyme. Toss vegetables with 2 teaspoons oil. Season with Salt & Pepper. Add to the Hen, Roast for an additional 15 minutes.

4. Brush the Hen with the Maple mixture. Continue to roast, brushing twice more, until the juices run clear & the internal temperature registers 135 degrees. Do not overcook.

5. Transfer the Hen to a cutting board & let it rest for 10 minutes. Meanwhile, toss the Vegetables with lemon juice. Cut the Hen in half & garnish the plate with the Vegetables.

April 4, 2012 The Difference Is In The Basting Sauce


RECIPE

Serves 2

A CookTale

Last evening we decided on Chicken Thighs, again. Before I bore everyone, allow me to explain. I whipped together a different basting sauce, EVOO, Butter and reduced Balsamic Vinegar. Then aggressively whisked together to a rich emulsion. The Thighs were sauteed in a hot pan, continuously basted with this rich sauce. An experiment that met its expectations.

INGREDIENTS

2 6 oz Chicken Thighs (skin on, bone-in)
2 TB of EVOO
2 TB of Butter (softened)
1/3 cup of Balsamic Vinegar
Kosher Salt & Black Pepper

METHOD

1 Prepare the basting sauce. In a small saucepan, reduce the Vinegar by half. Set aside. Whisk together the EVOO, Butter & the reduced Vinegar to form a smooth emulsion. Season the Thighs.

2. In a non stick frying pan or electric fryer, heat to 300 degrees. Add a 1/2 TB of EVOO, and when it begins to ripple, add the Thighs, skin-side down, and the basting sauce. Cook for 10 minutes, occasionally spoon basting. Turn & continue to cook until an internal thermometer registers 135 to 140. Continue basting.

3. Plate & spoon on additional sauce.

March 16, 2012 Thighs Are Us



RECIPE

Serves 2 generously

A CookTale

When it comes to parts, we’re partial. For us it’s
thighs every time. Last evening was our night, and the freezer, as always, held recently vacuum-packed packages. Two packages of four pieces amounted to a pound and a half, that would do it. Next was to keep the other ingredients to the few that would meld the flavors together. Turnips, Red Bell Pepper, Red Onion and Fennel were the delicious vegetable combination. The tasting proved once again that Thighs are us.

INGREDIENTS

4 Chicken Thighs (bone-in, skin-on)
2 TB of EVOO
Kosher Salt & fresh Black Pepper
4 TB of Butter (divided)
1 pound of small Turnips (peeled & cut to a large dice)
1 Red Onion (cut to a large dice)
1 Red Bell Pepper (cut to a large dice)
3 Garlic cloves (smashed)
2 tsp of dried Thyme leaves (or 1 tsp of fresh)
1 tsp of Paprika
1/2 cup of Chicken Broth + 1 TB of Demi Glace Gold*
1/4 cup of fresh Parsley (chopped. optional)

* Available from Amazon through More than
Gourmet

METHOD

1. Preheat the oven to 350 degrees F.

2. Cut the 4 Thighs into 8 pieces. With your hands, rub each piece with EVOO to keep them moist, & sprinkle very generously with Salt & Pepper. Set aside.

3. Melt 2 TB of the Butter in a large saute pan. Add the Garlic & Onions, 1 tsp of Salt & 1/2 tsp of Pepper. Saute over medium heat for about 10 minutes, until evenly browned and cooked through. Set aside.

4. In the same pan, melt the remaining 2 TB of Butter. Add the Red Peppers, Fennel, Thyme, Paprika, 1 tsp of Salt & 1/2 tsp of Pepper & saute over medium heat for about 5 minutes, until the edges of the Peppers begin to sear. Set aside.

5. Add a TB of EVOO & the Thighs. Saute, turning once until the skin has taken on color & the meat has tenderized, about 8 minutes in all. Return all the vegetables to the pan & heat through. Turn off the heat & cover the pan.

6. To a small saucepan add 1/2 cup of Chicken Broth, bring to a boil & add a TB of Veal Demi Glace.
Whisk to incorporate, & add to the Stew, & add the optional Parsley.

7. Time to plate.

February 16, 2012 Game Hen, Fennel & Cannellini Beans


RECIPES

Serves 2

A CookTale

In our kitchen, a one pound-six ounce spatchcocked Cornish Game Hen is adequate to serve two, and when accompanied by a starch and a vegetable, it’s a well rounded dinner. That little bird is loaded with flavor, if one doesn’t over roast it. This one was in the oven for exactly 20 minutes, just long enough to become tender and juicy. Prior to roasting it was brushed with a Ginger Balsamic Glaze and the result was, well try it and it will make you smile.

INGREDIENTS

1 Cornish Game Hen (backbone removed & “spatchcocked” [flattened])
Ginger Glaze (available on-line, or at specialty markets)
Kosher Salt & Black Pepper

METHOD
1. Heat the oven to 400 degrees.

2. Season both sides with Salt & Pepper. Brush the bird with the Ginger Glaze.

3. Place in the middle grate of the oven for 20 minutes. The small bird needs no more time in the oven to reach perfection.

4. Remove & allow it to rest for 5 minutes

RECIPE Roasted Fennel

A CookTale

Harold McGee, who writes about the science of food and cooking, could explain why oven roasting slices of a Fennel Bulb so completely changes its character and flavor. All I know is that it evolves from an interesting vegetable, into a remarkably delicious one. On top of that it’s gorgeous.

INGREDIENTS

Fennel Bulb (cut into 3/4″ slices)
Kosher Salt & Black Pepper
2 TB of EVOO
Fennel fonds for garnish

METHOD

1. Heat the oven to 425 degrees.

2. Season the Fennel & douse it with the EVOO.

3. Place them in the oven for 35 to 45 minutes (depending on how charred you’d like it).