Chicken Recipes


Chinese Chicken Wings

35 Wings, cut in 2 (4 lbs)

1/4 cup soy sauce
2 tbs Chinese BBQ sauce
4 tbs hoisin sauce
juice of 3 lemons

Mix wings in sauce, place on cookie tray
Cook at 450 degrees for 30 minutes
Cook at 500 degrees for 10 minutes


Chicken Fricasee

I made this and it was fairly close to the chicken fricassee I had at a Parisian Bistro.

Cut 1 whole chicken breast (preferably kosher) into 8 pieces, salt and pepper.

Hydrate ½ cup dried porcini mushrooms in ½ cup hot water. Let rest 30 minutes.

Cut ½ lb thick sliced bacon into ¼ inch strips

Sautee bacon in 2 tbsp olive oil (in enameled cast iron pot) until fat renders – the bacon should NOT be crisp, remove bacon.

Brown 3 garlic cloves in oil, tipping dish to coat cloves. Remove garlic, smash and mince.

Sautee 8 shitake mushrooms, cut in ¼ (stems removed) in hot oil. Porcinis or chanterelles are better if you can get them.

Sautee 2/3 sliced sweet onion (1 inch strips) in oil, remove.

Sautee 3 medium carrots cut in ½ inch cubes until brown, remove.

Sautee 2 celery strips cut into ½ inch dice, remove.

Deglaze with mushroom juice, ½ bottle red wine and 3 tbsp veal demiglace, Add salt and pepper.

Add chicken, cook 1 minute, turn cook 1 minute.

Add bacon and vegetables and 8 sprigs thyme, tied together.

Cook 45 minutes in 400 degree oven, covered,

Remove chicken, place sauce on stovetop.

Add ¼ cup butter in slices. Correct sauce.

Re-warm chicken.


If you want to make a classic coq au vin, you can refrigerate the chicken before the 45 minute oven cooking and cook the next day. This is superior to browning after marination because the chicken will brown better.

I served this with haricot verts and pureed potatoes with extra virgin olive oil.

American Chicken a la Diavola

American Chicken a la Diavola

1 package chicken fillets
Juice of 1 lemon

1. Aggressively cover chicken with ground black pepper
2. Place chicken in 1 pint measuring cup
3. Add lemon cuice and olive oil to cover
4. Marinate 1 hour
5. Heat cast iron skillet and add marinade- boil off liquid
6. Aggressively pepper chicken
7. Cook chicken 2-3 minutes per side in hot oil until done
8. Serve

Porcini Roasted Chicken

Porcini Roasted Chicken

3 pound kosher chicken
2 tablespoons porcini dust (porcinis ground in a spice grinder)
1 carrot,peeled
1 celery stick
2 shallots, peeled and sliced in half
1/4 cup white win
1 cup water
1 stick butter, softened
1 garlic clove, halved

1. Preheat oven to 450
2. Mix butter, porcini dust and pepper
3. separate skin from flesh of chicken withfinger- use a knofe to make small slits to gain access to legs.
4. truss chicken
5. place butter under skin, reverving 2 tbsp.
6. Place large roasting pan on rack 4-6 inches below oa rack that is directly in the centerofthe oven
7. Place wine, water, chicken neck, garlic, shallots, celery, carrot in roasting pan.
8. Place chicken breast side up on rack above the pan.
9. Roast 15 minutes.
10. Reduce heat to 400, turn chicken breast side down, baste. Roast 15 minutes.
11. Turn chicken breast side up, baste. Roast 15 minutes.
12. Turn chicken breast side down, baste. Roast 15 minutes.
13. Chicken should be done - test thigh with thin knife.
14. Place chicken breast down in pan and cover with aluminum foil raise back end of pan on a coaster andletrest 15 minutes.
15. deglaze sauce with 1/4 cup water and strain. Add to a small saucepan.
16. Mince carrot, shallotand 2 garlic cloves. Add to saucepan.
17. Add reserved porcini butter and mix sauce.
18. Carve chicken and serve with sauce.

Pecan Crusted Chicken

Pecan Crusted Chicken

This is a New Orleans style dish. Read Rich.
I made it with Pecans becuase my sister Amy got me a ton of them and they are

really good.

1 oz fatty bacon cut into 3 millimeter ona a side cubes.
1 lb chicken breasts, cleaned and flattened
1 leek, cleaned and sliced thin
1/3 cup cream
2/3 cup shelled pecans
1 egg, beaten
salt and pepper
3 tbsp olive oil
1 tbsp butter

1. render bacon in cast iron skillet, set aside
2. sweat leek in butter
3. add cream and bacon to leek and reduce until cream reduces.
4. salt and pepper chicken
5. grind pecans until coarse (not dust)
6. add olive oil to bacon fat and heat over medium high heat
7. dip chicken in egg and pecans
8. cook chicken 2 minutes per side until done
9. serve with leek cream sauce.



Mexican Pot au Feu

Sautee 1/4 lb smoked bacon in olive oil to render fat. remove to bowl.
Pepper and brown 2 split breasts and 2 thights in oil. I use kosher chicken. Remove to bowl.
Sautee in oil until soft 1 onion and 2 carrots sliced. Remove to bowl
Sautee until soft 1 sliced yellow pepper, 1 sliced red pepper and 2 sliced poblano peppers. Remove to bowl.
remove oil from pot.
Add to pot 1 cup chicken stock, 1 cup wine, 1 cup crushed tomatoes, Juice of 2 lemons, juice of 3 lines, juice of 1 blood orange. Deglaze.
Add sliced zest of blood orange (crucial), 1/3 cup chopped cilantro, 3 chipotle chiles in adobo, 1 tbsp adobo sauce, 1 lb sliced dried sausage (or chorizo if available), contents of bowl.
Cover and cook1 hour.

Salt to taste. Stir aggressively before serving as heavy ingredients will sink to bottom. Serve in bowl with liquid and more chopped cilantro on top.
Bread and butter or buttered rice as a side.


Chicken with Fennel Tomato Sauce

1 pound kosher chicken cut up into 8 pieces

salt and pepper

olive oil

4 tbsp butter

1/4 cup oven toasted cheery tomatoes (roasted 30 minutes at 400) 

1/2 fennel bulb, sliced thin

1/3 onion, minced

1/4 cup white wine

1 tbsp chopped parsley


1.  salt and pepper chicken.  Brown on both sides in olive oil and 1 tbsp butter, remove to plate.

2. Sautee onions in butter and olive oil, remove.

3. Remove olive oil, butter and fat, add 2 tbsp butter and sautee fennel briefly.  Remove fennel.

4. Add wine and reduce.

5. Add chicken, onions, fennel, tomatoes, parsley and 1 tbsp butter.  Mix quickly, correct for salt and pepper and serve.


Chicken with Fennel and Mushrooms

1 split breast, cut into 6 pieces

6 skinned, deboned chicken thighs 

1 fennel bulb, sliced thin with white parts of stalks, sliced thin

2 celery stalks, slicked thin

2 leeks, white and light green parts, sliced thin

1 qt sliced mushrooms (shitake, oyster)

3 springs thyme

1 pint chicken stock

1/2 cup white wine

1/4 chicken fat

olive oil for sauteeing 

salt and pepper

1. salt and pepper chicken

2. brown chicken on both sides

3. sautee mushrooms in fat, save with chicken

4. sautee leeks, remove

5. sautee fennel and celery

6. add leeks, chicken stock, thyme, wine

7. reduce liquid to 1/2 cup, correct with salt and pepper

8. add chicken and cook through

Provencal Chicken

3 chicken fillets cut into 2 pieces each

olive oil

1/2 red pepper diced

1/2 green pepper diced

1 celery rib diced

2 shallots, mionced

3 garlic cloves, minced

1 cup chopped tomatoes

1/3 cup chopped seeded Kalamata olives 

1/2 cup red wine

2 tbsp chopped parsley

1/2 tsp fresh thyme

salt and pepper


1) salt and pepper chicken and brown in olive oil, reserve

2) sautee shallots, celery, peppers, garlic until soft

3) add  olives, thyme, parsley, tomatoes, wine, mix

4) add chicken

5) cook covered 25 minutes

6) correct sauce, serve over polenta



Chicken Tajine

5 pounds boneless chicken thigh

3 cups onions

1 lb dried apricots, sliced into strips

1 lb seedless prunes, sliced into strips

Juice 1 lemon

2 tsp powered corriander 

2 tsp powdered ginger

1/2 tsp saffron

1 tsp cinnamon

1 tsp tumeric

1 tsp cumin

1) soak apricots and prunes

2) salt and pepper chicken and brown in olive oil, reserve

3) sautee onions until soft

4) drain fruits, reserving liquids

5) add chicken, fruit, lemon juice, fruit liquid, spices to barely cover chicken

6) cook covered 25 minutes, uncovered 20 minutes

7) correct sauce, reducing if necessary (with chicken on side)

8) serve over rice or couscous

Buffalo Wings

40 Wings, cut in 2 

Peanut oil

salt and pepper

2.5 sticks butter

1.5 jars Franks Original Sauce

.75 Jar Tabasco 

celery sticks

carrot sticks

1/2 lb roquefort cheese, crumbled

1 cup mayonnaise

1 cup sour cream

1) salt and pepper wings and deep fry in batches

2) Add to melted butter and hot sauce

3) serve with veggies and blue cheese sauce

Chicken Porcini

1 free range chicken, 4 pounds

1 large onion, skin removed

2 cups dried porcinis

2 quarts water

1/2 cup salt

2 tbps peppercorns

1. microwave water with porcinis 5 minutes

2. let sit 5 minutes

3. remove porcinis and set aside for another use

4. add salt and pepper to water and stir to dissolve

5. place onion in chicken cavity

6. place chicken in zip lock bag and spoon brine over it

7. let brine 2 hours

8. preheat oven 450 

9. remove chicken and drain

10. roast chicken in cast iron skillet 1 hour, turning once

11. let rest covered, 10 minutes

12. serve

Poulet Bakersfield

This is an Americanized version of Poulet Basqaise.  Quite good.


2 tbsp duck fat

2 oz thinly sliced bacon

1 kosher chicken, 4 pounds, cut up

ground black pepper

1 cup chopped onion

2 poblano pepers, deseeded and sliced

1 yellow pepper, deseeded and sliced

2 oz thinly sliced Smithfield ham

1.5 cups chopped tomatoes

1/2 tsp paprika

1 tbsp chopped parsley

1. pepper chicken

2. wilt bacon in duck fat, remove to side

3. brown chicken, remove to side

4. sautee onions, remove to side

5. sautee peppers, add smithfield ham, sautte 2 minutes

6. add tomatoes and paprika, cook 5 minutes

7. add chicken and parsley, cover and cook until done, turning once

8. serve with polenta

better second day

Chicken in Green Curry

2 Garlic cloves
rind of 2 limes
2 serrano chiles
2 inch x 1 inch ginger, sliced thin and diced

peanut oil

1 breast chicken, sliced and salt and peppered

4 scallions, sliced
2 orange peppers, sliced

1/2 cup chicken stock
juice 2 limes
1 can coconut cream
2 tbsp fish sauce

1 cup cilantro

1. puree curry
2. heat curry in peanut oil, 30 seconds
3. add chicken, cook though, remove
4. sautee scallions in peanut oil, sautee peppers
5. add chicken, mix
6. add liquids, cook 10 minutes
7. add cilantro, immediately serve with rice

Green Curry Risotto

4 Garlic cloves
rind of 4 limes
4 serrano chiles
3 inch x 1 inch ginger, sliced thin and diced

peanut oil

1 lb chicken thighs, salt and peppered

1 cup arborio rice

6 scallions, sliced

¼ cup white wine

3 cups chicken stock
juice 4 limes
1 can coconut cream separated into liquid and creamy parts

2 tbsp fish sauce

1 cup cilantro

1. puree curry

2. heat lime juice, chicken stock, liquid part of coconut cream (the “Risotto Stock”)

3. sear chicken in peanut oil over high heat on both sides, remove

4. dice chicken

5. heat curry 45 seconds in 1 tbsp peanut oil

6. add rice, toast 2 minutes

7. add scallions, stir

8. add wine, cook 1 minute

9. add Risotto Stock in ½ cup increments over medium heat, adding more as it incorporates – should take about 20 minutes for all of it to incorporate.

10. add chicken, fish sauce and coconut cream, incorporate, test for seasoning

11. add cilantro, immediately serve