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

Category Archives: Chicken

September 17, 2011 Chicken Thighs With Roasted Fennel


 
RECIPE
Serves 2

A CookTale

We generally only buy Chicken Thighs. For us, they’re the juiciest, most flavorful part of the bird. With skin on and bone in, they roast in an oven, or saute in a cast iron pan to perfection- that is, if they’re not overcooked. I remove them when the internal temperature is about 140F. They wil continue to cook internally while resettling. I also add a Buttery mixture under the skin, Curry or Dijon, whatever suits your fancy. Try it this way and see if you don’t experience a terrific dinner of Chicken with roasted Fennel.

INGREDIENTS

2 8-Ounce Chicken Thighs (skin on & bone in)
2 TB of softened Butter
1 TB of Curry (mild, medium or hot, to your taste)
Kosher Salt & Black Pepper
A dash of Paprika
1 TB of EVOO + 1 TB of Butter (for the pan)
1 Head of Fennel

METHOD

1. Slice a Fennel into 3/4″ pieces vertically. Add them in a single layer to a sheet pan. Coat them with EVOO, Salt & Pepper.

2. Heat the oven to 450F & add the sheet pan of Fennel. Roast for 30 minutes or until the Fennel is tender & has taken on color.
Remove & keep warm.

3. Whisk together 2 TB of softened Butter with 1 TB of Curry into a smooth paste. Carefully lift the skin of the Thighs & with a butter spreader, add about a TB under the skin. Season with Salt & Pepper & set aside.

4. We used an electric frying pan heated to 350F. If you don’t have one, you can use a cast iron frying pay. Add 1 TB of EVOO & 1/2 TB of Butter. Add the Thighs, skin side down & grill for 10 minutes or until the skin has crisped & browned. Turn them over & continue to cook for 10 minutes more, partially covering the pan to keep in the heat. When your instant thermometer reads 140F, remove to a platter.

5. On each plate, Add one or two Fennel slices & a Chicken Thigh. Spoon the pan Butter Curry sauce on & around the Thigh.

August 30, 2011 Roast Chicken Hash


 

 

 

RECIPE

Serves 2 Most Generously

A CookTale

Sometimes I think that the evening after Roast Chcken Hash, Makes the original Roast Chicken a most worthwhile endeavor. Be it Chicken or Lamb or Beef, Hash is extrodinarily tasty and contains delicious vegetables, savory herbs, plus I add a few tablespoons of diluted Demi-Glace to create a sauce and moisten it all up. What could be tastier than all of that ?

INGREDIENTS

Leftover Roasted Chicken
16 Basil Leaves cut to a chiffonade
Kosher Salt & fresh Black Pepper
A dash of Red Pepper Flakes
5 TB of Butter, divided
1 Pound boiling Potatoes, peeled & large diced
1 Red Onion, to large dice
1 Red Bell Pepper, to large dice
3 Garlic Cloves, minced
1 tsp of fresh Thyme Leaves
1 tsp of Paprika (optional)
4 Scallions, white & green parts, diced
1/4 Cup chopped fresh Leaf Parsley
1 Ounce of Demi-Glace diluted with water or Chicken Broth (optional)

METHOD

1. Cut the leftover Chicken into 1″ pieces.
2. Melt 3 TB of Butter in a large saute pan. Add the Potatoes & Onions, 1 tsp of Salt & 1/2 tsp of Pepper. Saute over medium heat for about 10 minutes, until evenly browned & cooked through. Remove from the pan to a bowl.
3. In the same pan, melt to 2 TB more of Butter. Add the Red Peppers, Garlic, Thyme, Paprika, 1 tsp of Salt, 1/2 tsp of Pepper & the Red Pepper Flakes. Saute over medium heat for about 5 minutes, until the edges of the Peppers are seared & the vegetables are tender.
4. Just before serving add the Chicken to the vegetable mixture & the optional Demi-Glace & heat through. Toss in the Scallions, Parsley & Basil, toss together & serve.

L

August 29, 2011 A Perfect Roast Chicken


RECIPE

Serves 2

A CookTale

I have a theory about people who enjoy cooking. When the recipe is intricate it becomes a welcoming challenge. Cooks seem to flourish on keeping their hands and their minds moving. I certainly do, and last evening’s 7-stage technique to perfectly  roast a chicken is the evidence. This original concept for roasting a chicken by David Bouley dates back to the early nineties, I added it to my repetoire for the first time on Irene Sunday. Below is his original preparation recipe, my adaptation according to Cath “will be the only way to ever prepare Chicken again”.

RECIPE The Perfect Roast Chicken

Time: 1 hour

INGREDIENTS

1 3- to 3 1/2-pound natural chicken 
1 sprig thyme 
1 sprig rosemary 
1 sprig sage 
2 large cloves garlic, halved 
Salt and freshly ground black pepper 
1 lemon, halved 
Hungarian sweet paprika.

METHOD

1. Preheat the oven to 375 degrees. Boil enough water to fill half the bottom of a roasting pan. 
2. Wash and dry the chicken. Remove the first two joints of the wings, and discard. Stuff the inside of the chicken with thyme, rosemary, sage and two garlic halves. 
3. Rub lemon, salt and pepper all over the chicken. Rub with remaining garlic, and sprinkle heavily with paprika to coat completely. Place the chicken on a rack set on top of the roasting pan, and steam over boiling water in the oven for 20 minutes. Remove from oven, place chicken on a vertical roaster and cross legs to catch inside the bars of roaster (to act as a truss). Pour off water, and place chicken in pan. 
4. Reduce the oven to 360 degrees, and roast the chicken about 20 minutes longer, until juices from the breast run clear when cut with a knife. Remove from vertical roaster, and cut off legs at the joint where the thigh meets the body. Return legs to pan, and roast about 10 minutes longer, until juices run clear. Allow chicken to rest 10 minutes, then remove herbs from cavity. Remove skin. Cut off each breast in one piece, and slice 1/4 inch thick on a diagonal. To serve legs, remove skin, remove meat from bone and cut into bite-size pieces.

Yield: 2 servings.

 

 

August 26, 2011 Jamican Jerk Seasoned Chicken Thighs Surrounded By A Chiffonade of Fresh Oregano Leaves


RECIPE
Serves 2

A CookTale

With the addition of Jamacian Jerk Seasoning, amazing changes happen to Chicken Thighs. As I’m sure you are aware, Jerk is a style of cooking native to Jamaica in which chicken or meat is dry-rubbed or wet marinated with a hot spice mixture.
I mixed it with softened butter and whisked it into a smooth emulsion. I then spread it over and under the skin. The finished flavor was spicy and delicious.

INGREDIENTS

2 Chicken Thighs 8 ounces each, skin on & bone in
1 TB of Jamacian Jerk powder + 3 TB of softened Butter
2 tsp of Salt + 1 tsp of Pepper
1 TB of EVOO
1/4 Cup of Oregano or Parsley Leaves cut into a chiffonade.

METHOD

1. Heat a grill pan to high. Add the EVOO.
2. When ready add the Thighs & grill for 3 minutes on one side, 4 minutes the other side. The temperature should be no more than 135 degrees. Remove. It will continue to cook while resting for 5 minutes.
3. Spoon the pan juices onto each plate, add the Thighs & sprinke with the Herbs.

August 16, 2011 Steamed Chicken Breasts With Jasmine Rice



RECIPEServes 2

A CookTale

Confession! When it comes to chicken I am not a breast man!
If I blink, I overcook them and I did it again last evening. The two bone-in chicken breasts weighed about 10 ounces each, and were steamed for 15 minutes. When I removed them their temperature was in the range of 130 degrees. by the time they reached the table, their temperature climbed. The breast’s were dry and juiceless. So don’t do as I did, but do as I suggest. And don’t fret about undercooked chicken, they won’t be, but they will be a treat to eat.

INGREDIENTS

2 Chicken Breasts skin off & bone in
1 TB of Ginger peeled & minced
1/2 Cup of neutral oil, like Canola or Grape Seed
1/4 Cup of trimmed scallions, white & green parts combined, sliced thinly into 3-inch pieces
Kosher Salt to taste
2 TB of Soy sauce
1 tsp of Sesame Oil

METHOD

1. Steam the Chicken over simmering water, 10 minutes for bone-in. The Chicken is done when white & firm to the touch. (cut into a piece if you want to be certain).
2. Meanwhile, stir together the Neutral Oil, Sesame Oil, Scallions, Ginger & Salt in a bowl. The mixture should be quite strong. You can add more Ginger & Scallions if you like.
3. When the Chicken is done, drizzle it with the Soy-Ginger sauce & serve.
4. Pass the Scallion-Ginger sauce at the table, or divide it into two small bowls for dipping.

RECIPE Jasmine Rice

Serves 2

A CookTale

Rice is filled with Carbs, so Cathie passed on it. Instead she enjoyed Patty Pan squash roasted until it became a custard. I opted for the rice.

INGREDIENTS

1 Cup of Jasmine (or a long grain rice)
1-1/2 Cups of Water or Chicken Broth (preferred)
A pinch of Salt
1 tsp of Butter

METHOD

1. Bring the Rice to boil, uncovered at medium heat.
When boiling, turn the heat down to medium low.
2. Place a lid on the pot, keeping it slightly tilted to allow the steam to escape.
3. When you can see holes or “craters” in the rice, put the lid on tight & turn the heat to low.
4. Simmer for about 15 minutes. Check to see if the Rice is fluffy & completely cooked.
5. Fluff it up again & serve.

August 10, 2011 Oven Fried Chicken Thighs With Dijon Mustard Sauce


RECIPEServes 2

A CookTale

In order to avoid a deep frying mess, I opted to oven fry the Chicken Thighs. And because we always have Atkins in mind I decided to follow Cathie’s ex-mother-in-law’s secret ingredient, Wondra Flour, in lieu of All Purpose Flour. For a tang I used Portugal’s everyday table condiment, Piri Piri Sauce. The combination worked!

INGREDIENTS

3 large Eggs, beaten
3 TB Of Hot Sauce (Tabasco or Piri Piri preferred)
1 medium Onion, sliced 1/4 inch thick
2 Garlic cloves, smashed and peeled
4 Chicken Thighs, skin on bone in (each cut in half)
1/2 Cup Wondra flour
1/4 Cup fine yellow Cornmeal
3/4 tsp of Kosher Salt
1/4 tsp of Sweet Paprika
1/8 tsp of Cayenne Pepper (optional)
1/4 Cup of EVOO for brushing
Mustard Sauce recipe follows

METHOD

1. Mix the Eggs, Tabasco, Onion, & Garlic in a large bowl. Add the Chicken & toss to coat well. Cover & refrigerate for at least 1 hour (or up to 8 hours).
2. Preheat oven to 450 degrees. Place a rimmed baking sheet on center rack. Whisk Flour, Cornmeal, Salt, Paprika, & optional Cayenne in a medium bowl. Remove Chicken from the marinade,
& roll each piece in the flour mixture, shaking off excess.
3. Place the Chicken on a baking sheet & bake for 10 minutes. Then lightly brush top of each piece with oil, & bake, brushing tops once or twice more, until the Chicken is golden brown, about 10 minutes more.
4.Transfer Chicken to a wire rack & let cool slightly. Serve immediately, or let cool to room temperature.

RECIPE Mustard Sauce

INGREDIENTS

2 TB of Dijon Mustard
3 TB of Mayonnaise
2 TB of Sour Cream

METHOD

!. Whisk it together to a smooth consistency.

CookTale Note

Wondra is a very light, finely ground flour that prevents the crust of fried chicken from becoming thick or clumpy.

August 2, 2011 Basil Pesto with Fusilli & Sauteed Chicken Thighs


 

RECIPE

Serves 2

A CookTale

August 1st, and I’m happy to report that the Basil is starting to take over. Those little blossoms and white flower clusters have started to appear, which indicates that it’s Basil’s time to make Basil babies. It’s also the time to start stocking up on Basil Pesto. In no time I processed a quart size container of this great looking, great smelling, great tasting Summer treat. With
simply sauteed Chicken Thighs, the Basil Pesto paired with Fusilli pasta became the dominate ingredient.

INGREDIENTS Basil Pesto

4 Cups fresh Basil Leaves
1 Cup of toasted Pine Nuts (add 1/4 Cup more if needed)
4 cloves Garlic, peeled
1/4 cup grated Parmesan cheese
1 Cup of EVOO
Kosher or Sea Salt & Pepper to taste

METHOD

1. In a food processor, blend together Basil Leaves, Pine Nuts, Garlic,& Cheese.
2. Pour in the EVOO slowly with processor running.
3. Stir in Salt & Pepper

RECIPE Chicken Thighs

INGREDIENTS

2 7-to 8-ounce Chicken Thighs (skin on, bone in)
1 TB of Butter
1 TB of EVOO
Kosher or Sea Salt & Pepper
A pinch of Aleppo Pepper (or any hot ground pepper)

METHOD
.
1. Heat the cast iron pan or electric fry pan to 300F. Add the Thighs, skin side down, & cook for about 10 minutes, or until the skin is crisped & brown.
2. Turn them over, cover the pan, & cook until an instant thermometer inserted in the fleshiest part, registers 140F. That would indicate medium rare. Cook longer if you like your Thighs on the well done side.
3. Remove to a platter.
4. Add 1 TB of Butter & the TB of EVOO, whisk it together with the pan juices.
5. Plate the Thighs, spoon on the Butter sauce.

July 28, 2011 Chicken Thighs With Sauteed Spinach


RECIPE
Serves 2

A CookTale

We got our signals crossed. On her way out the door, Cathie indicated “I’m going to have broccoli for dinner”. That meant that I could have pasta, not just pasta, but Bucatini all’Amatriciana. But when she arrived home , she said, “what’s for dinner?”. There went the pasta and I had not gone food shopping. I rummaged through the fridge and the freezer and scared up dinner.

INGREDIENTS Chicken Thighs

2 7-to 8-ounce Chicken Thighs (skin on, bone in)
1 TB of Jamacian Jerk Spice (powdered)
3 TB of Butter
1 TB of EVOO
Kosher or Sea Salt & Pepper
A pinch of Aleppo Pepper (or any hot ground pepper)
1/4 Cup of Parsley (finely chopped)

METHOD

1. Combine the Jerk Spice & the Butter, whisk it until smooth.
2. Lift the Thigh’s skin & with a dinner knife or a small spatula, coat the flesh with 1 TB of the Butter/Jerk mixture. Careful not to tear the skin.
3. Repeat with the second Thigh. If there is remaining Butter/Jerk, spread it on the skin.
4. Heat the cast iron pan or electric fry pan to 300F. Add the Thighs, skin side down, & cook for about 10 minutes, or until the skin is crisped & brown. Turn them over, cover the pan, & cook until an instant thermometer inserted in the fleshiest part, registers 140F. That would indicate medium rare. Unless you like your Thighs on the well done side, remove to a platter, & proceed to make the Butter/Jerk sauce.
5. Add 1 TB more of Butter & the TB of EVOO, whisk it together with the pan juices.
6. Plate the Thighs, spoon over the Butter/Jerk sauce & sprinkle on the Parsley.

INGEDIENTS Sauteed Spinach

1 10 0unce bag of washed Spinach (rewashed)
1 small Onion (1/4″ diced)
2 Garlic Cloves (thinly sliced)
1-1/2 tsp of Butter + 1-1/2 tsp of EVOO

METHOD

1. Heat a deep sided saute pan to high. Add the Butter & EVOO.
2. Add the Onion & Garlic. Saute until tender & translucent.
3. Add the washed Spinach (in stages), be careful it will spatter when it hits the oil. It won’t take long for the Spinach to wilt.
4. Toss it all together & tilt the pan to drain off as much liquid as possible.

July 17, 2011 Grilled Chicken with Curry Butter Sauce & Miso Glazed Eggplant


RECIPE

Serves 2

For tonight’s dinner Cathie suggested Chicken. An opportunity on a hot Summer day for me to enjoy cooking on the outdoor grill. Off to the store for a 3 pounder to be cut in half by the butcher. I salted, peppered it, and splashed it with EVOO. And re-fridged it till dinner time. I also prepared the Curry Butter sauce. Could hardly wait for 6:30 to arrive!

RECIPE Grilled Chicken with Curry Butter Sauce

INGREDIENTS

3 Pound Chicken (cut in half, backbone removed)
Salt & Pepper & a pinch of Hot Red Pepper Flakes
2 TB of EVOO
1 TB of a sweet (rather than hot) Curry Powder
3 TB of softened Butter
1/2 tsp of EVOO

METHOD

1. Season the Chicken, Salt, Pepper, Red Pepper Flakes & EVOO.
2. Prepare the Curry Butter sauce by adding the 2 ingredients to a small bowl & whisking into a smooth consistency. Set aside at room temperature.
3. Before dinnertime, turn on the Gas grill or light the charcoal grill (use the 2 sided method for gas or charcoal).
4. Add the Chicken, skin side down. Grill for no more that it will take to richly sear the skin. Brush liberally with the Curry Butter sauce.
5. Turn & move them to the cool side of the grill, with the hood down, roast for about 12 minutes, check the internal temperature with your instant thermometer. Look for it to read 140 to 145. Remove & allow the Chicken to resettle.

RECIPE Miso Glazed Eggplant

INGREDIENTS

1 Medium or 1 large Eggplant cut into 3/4-inch slices
3 TB of a neutral oil, like Grape seed or Corn
1 TB of Sesame Oil
Salt & Black Pepper
1/2 Cup of White Miso
1/4 Cup of Honey
1/4 Cup hot Water.

1. If time allows, sprinkle the Eggplant liberally with Salt, put it in a colander in the sink and let it sit for 20 to 30 minutes; rinse and pat dry with paper towels. Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the flame*.
2. Combine the Neutral and Sesame oils and brush the Eggplant on both sides with the Oil mixture. Sprinkle with Salt (if you salted the Eggplant, hold off) and Pepper, then brush with more Oil.
3. Grill until browned on both sides, about 6 to 8 minutes total, turning once or twice and brushing with more Oil if it looks dry.
4. When the Eggplant is almost done, whisk together the Miso, Honey and hot Water and generously brush the Eggplant with this mixture.
5. Continue to grill for another minute or two, then serve hot, warm or at room temperature, drizzled with any remaining Miso sauce.

* I used a stovetop cast iron grill, for more control.