4 bone-in, skin-on chicken thighs
salt and pepper to taste
2 Tbl. olive oil
2 shallots, finely chopped
2 cloves garlic, minced
1 C Pinot Noir
1/4 C chicken broth
2 sprigs fresh thyme
2 Tbl. unsalted butter
Preheat oven to 375°F. Season the chicken thighs generously with salt and black pepper. Heat oil in an ovenproof skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook 5-7 minutes. until the skin is golden brown and crispy. Flip thighs and cook an additional 3 minutes. Transfer skillet to the oven and roast for 25+ minutes or until cooked through (internal temperature of 165°F). Remove chicken from the oven and the skillet. Let rest before serving.
While the chicken is resting, add shallots and garlic to the same skillet. Sauté 2-3 minutes, then pour in wine and broth. Add the thyme sprigs and let simmer until the liquid has reduced by half, stirring occasionally (10-15 minutes). Remove the thyme sprigs and whisk in the butter until the sauce is smooth and glossy. Season with salt and pepper to taste. Plate chicken thighs and drizzle with reduction sauce.
6 Tbl. olive oil, divided
8 chicken legs (or small thighs)
1 1/2 tsp. Kosher salt, divided
3/4 tsp. ground black pepper, divided
12 oz. Crimini mushrooms, sliced
3/4 large yellow onion, diced
3 cloves garlic, minced
1 1/4 cups chicken broth
2 1/2 cups dry red wine (not the best, certainly not the worst!)
1 large potato, cut into 3/8-inch cubes
1/2 cup or more frozen peas, thawed
Prepare all the ingredients for this quick take on coq au vin. Add 3 Tbl. oil to a Dutch oven on medium heat. Pat chicken legs dry, season with half the salt and pepper, and sear, 4-5 minutes on each side. Remove from pan and add remaining oil to pan. When hot, add mushrooms and onions. Sear until browned, 6-8 minutes, turning once. Add remaining salt, pepper, and garlic. Stir, then add chicken broth, stir, and cook until reduced by half, about 10 minutes. Add red wine and potatoes, nestle the chicken back into the pot, and cook for 20-25 minutes until sauce is reduced by 75%. Add peas and allow to warm. Adjust salt & broth if necessary. Serves 4 (Optionally, add a cut-up carrot with the potato.)
1 small cooked chicken breast
1/4 tsp. dried basil
1/2 tsp. garlic powder, divided
2 tsp. fresh lemon juice
1/2 cup farro, rinsed in cold water
1 cup water
3 Tbl. extra virgin olive oil
1 Tbl. balsamic vinegar
1/4 tsp. mustard
1/4 tsp. honey
8 olives, halved
3/4 cup cherry tomatoes halved
2 cup baby spinach
2 Tbl. feta cheese, crumbled
Slice chicken. Sprinkle with basil, 1/4 tsp. garlic powder, and lemon juice. Refrigerate. Boil water, stir in the farro, and simmer, covered, 20 to 25 minutes. When water is absorbed, stir and set aside. Meanwhile, make the dressing by whisking oil, vinegar, 1/4 tsp. garlic powder, mustard, and honey. Divide the spinach into two bowls. Top with half the farro per bowl. Place half the chicken slices on top. Layer on the tomatoes, olives, and feta. Drizzle with dressing and toss gently. Serves 2. Double for 4.
2 large eggs
1 cup plain bread crumbs
4 Tbl. grated Pecorino cheese
4 cloves garlic, finely chopped
2 Tbl. fresh parsley, finely chopped
1/4 tsp. each salt and ground black pepper
2 lb. chicken cutlets, thinly sliced
olive oil for frying
Beat eggs in a shallow plate with salt to make an egg wash. In a second plate, mix bread crumbs, cheese, garlic, parsley, salt, and black pepper. Take each cutlet, dip it in the egg wash, and then dip it in the breadcrumb mix until each cutlet is completely coated. Press lightly. Deep fry, a few at a time, in hot oil. Keep warm and serve very hot.
1 cup fresh or frozen cranberries
1 tsp. orange zest
1+ Tbl. fresh orange juice
1+ Tbl. maple syrup
leaves of one sprig fresh rosemary, minced
1 lb. boneless duck breast, with thick layer of fat
kosher salt
freshly ground black pepper
Remove duck breast from regrigerator at least 30 minutes before starting. Dry with paper towels. Score the breast fat in a diagonal diamond pattern. Score deeply but not into the flesh. Season both sides of the breast liberally with salt and pepper. Place the duck fat side down into a cold skillet. Turn heat to medium+. Cover with a splatter screen if you have one. Sear breast until the fat becomes crispy and deep golden brown, 4-5 minutes after it starts to make frying noices. The breast may contract and plump up, so you may want to press it down with a spatula during cooking.
Remove some of the rendered fat and save for another purpose. Flip the breast over and sear on the other side an additional 4-6 minutes or more, until internal temperature has reached 130°F (medium-rare). Remove from skillet, transfer to a cutting board, cover, and let rest 5-10 minutes before slicing. To make the cranberry maple sauce, combine the first 5 ingredients in a small sauce pot over medium-low heat. Bring to a simmer, then reduce the heat to low. Stir and break down the cranberries with a spatula as they cook until thickened, about 10 minutes. Turn off the heat and let sit (the mixture will thicken more as it cools). Add a little more orange juice or triple sec if it gets too thick. Serve with the sliced duck breasts.
2 lbs. skinless chicken legs
1 Tbl. olive oil
1/4 Cup diced ham
1 Cup sliced green onions
2 cloves garlic, minced
3 Cups tomatoes, coarsely chopped
1 1/2 Cups chopped celery
1 Cup diced red bell pepper
2 Tbl. fresh lime juice
1 dry bay leaf
1 1/2 tsp. chili powder
1/4 tsp. ground turmeric
1/4 Cup Madeira
Hot couscous or rice
parsley sprigs
salt and pepper
In a 5-6 quart pan over high heat, brown chicken all over in oil, 8 min. Remove chicken and reduce heat to medium-high. Add ham, onions, and garlic. Stir until garlic is golden, 1-2 minutes. Stir in veggies, juice, bay leaf, chili powder, and turmeric, then tuck chicken pieces among veggies. Bring to a simmer, then reduce heat and simmer, covered, until meat is no longer pink in thickest part, about 15 minutes. Stir in wine and simmer 1 minute more. Discard bay leaf. Spoon over couscous in wide soup bowls. Garnish with parsley and season to taste with salt and pepper.
9-oz package refrigerated fettuccine
14-oz. can diced tomatoes & jalapeños
9 oz. cooked chicken breast strips
1 cup shredded cojack cheese
1 avocado, chopped
In large pot of boiling water, cook fettuccine according to package directions. Drain pasta well and set aside in a bowl. In the same pot, combine undrained tomatoes and chicken. Cook over medium heat until mixture begins to bubble, about 4 minutes. Add fettuccine and toss to combine. Serve with cheese and avocado. Serves 4
1 boneless magret duck breast
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
6 cloves garlic, 2 chopped, 4 unpeeled
2 sprigs fresh thyme
coarse salt and freshly ground pepper
2 med Yukon gold potatoes, unpeeled and cut into 1-inch pieces
4 sprigs fresh rosemary, 1 with needles removed, 3 whole sprigs
Halve the duck breast, rinse and pat dry, then score fat side in a 1” crosshatch pattern. In medium bowl, combine oil, vinegar, chopped garlic, 1 sprig thyme, 1 sprig rosemary, salt, and pepper. Add duck, cover with plastic wrap, marinate overnight in the refrigerator, turning occasionally.
Remove duck from marinade & pat dry; discard marinade. Place a heavy-bottomed skillet over medium heat. Add duck, fat-side down. Cook until browned and crispy, about 8 minutes. As fat accumulates, drain into a heatproof bowl and reserve. Increase heat to medium-high; turn duck, and cook for 5 minutes. Transfer to cutting board; allow to rest for 10 minutes before slicing.
Meanwhile, pour reserved fat into a cast-iron skillet over high heat. Add potatoes; when begin-ning to brown, add picked rosemary, remaining sprig of thyme, and unpeeled garlic. Sauté until potatoes are crispy golden, 6-8 minutes. Just before serving, slice duck across the grain into 1/2”-thick slices. Fan out decoratively between two plates. Garnish with a rosemary sprig; serve with potatoes.
1/4 cup kosher salt
reduced sodium soy sauce
fresh ginger
2 cups water
3 lb. chicken thighs, skin on, bone in or mixed legs and thighs
2/3 cup barbecue sauce
4 tsps. toasted sesame oil
sesame seeds (optional)
green onion, sliced (optional)
Prepare a brine with salt, 1/4 cup soy sauce, five 1/4” slices of unpeeled ginger, and water. Stir to dissolve, then add chicken. Refrigerate 60-60 min. Meanwhile, make the Asian BBQ sauce: combine barbecue sauce with 4 tsp. soy sauce, 4 tsp. sesame oil, and 1 1/2 Tbl. grated ginger.
Put up charcoal grill for indirect cooking or heat gas grill on low/medium. Remove chicken from brine. Rinse under cold water and pat dry. Scrape grill clean and oil with vegetable oil. Put chicken on grill (over indirect heat if using charcoal), skin side down. Turn every 5 minutes or so for 30 minutes. Move pieces closer to charcoal or raise heat to medium if they aren’t starting to brown halfway through. Brush chicken with Asian BBQ sauce. Cook 5 more minutes. Turn and brush again. Cook 5 more minutes. Garnish with sesame seeds and green onions. Serves 4-6
3 1-lb. or so turkey thighs
1 tsp. salt
1/4 tsp. freshly ground black pepper
4 Tbl. unsalted butter, softened
1-2 cloves garlic, minced
1 tsp. dried sage leaves
1 tsp. dried thyme leaves
1/2 cup warmed turkey or chicken broth
Heat oven to 350F. Pat thighs dry with paper towels. In a small bowl, combine the salt, pepper, softened butter, garlic, sage, and thyme and mix well. Loosen the skin from the meat and rub some of the butter mixture into the meat. Smooth the skin back over and rub the remaining butter mixture on the skin. Place the thighs in a roasting pan and pour the broth around the turkey. Roast the thighs for 60 to 70 minutes or until a meat thermometer registers 165 F when inserted in the meat away from the bone. Remove the pan from the oven, cover tightly with foil or the pan lid, and let rest for 10 minutes before serving. Serves 3-4 dark meat lovers.
2 lb. bone-in, skin-on chicken thighs
salt and freshly ground black pepper
1 lb. zucchini, cut into 1-inch chunks
2 medium potatoes, cut into 1-inch chunks
1/2 lb. crimini or white mushrooms
3-4 garlic cloves, minced
2 1/2 tsp. dried mint or oregano
2 1/2 tsp. cracked coriander seeds
1/4 tsp. or more red pepper flakes
2 lemons
1/2 cup torn fresh basil leaves
Heat oven to 425 degrees. Pat chicken dry with paper towels. Season generously with salt and black pepper. Place zucchini, potatoes, and mushrooms on a rimmed sheet pan and season with more salt and pepper. In a small bowl, combine garlic, mint or oregano, coriander, and pepper flakes. Whisk in the oil. Add chicken to the pan with the vegetables and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and vegetables are browned and caramelized, 30 to 40 minutes. Remove pan from the oven, squeeze a lemon over everything. Garnish with basil and serve with lemon wedges and red-pepper flakes on the side. Serves 3-4.
2 Tbl. olive oil
20 rosemary sprigs
1 free range chicken
1 Tbl. salt
1 tsp. freshly ground pepper
1 medium onion, cut in half
3-4 garlic cloves, whole
6 red potatoes, whole
4 large carrots, cut in 1” pieces
2 red chile peppers, whole
Salt and freshly ground pepper
1 Tbl. fresh oregano (or 1 tsp. dried)
1 cup white wine
Preheat oven to 375ºF. Sprinkle some oil in a roasting pan and place 14 rosemary sprigs in the bottom of the pan. Place the chicken on top of sprigs and massage it with oil, then season generously inside and out with salt and pepper. Put the onion and garlic in the cavity of the chicken with 4 rosemary sprigs. Place 2 rosemary sprigs between each wing. Place the potatoes, chili peppers, and carrots around the chicken and season with salt, pepper, and oregano. Add the wine and bake uncovered 90 minutes. Remove from the oven and baste with the juices and drippings. Cover with aluminum foil and allow to rest about 10 minutes before serving. Serves 4
Coat a Dutch oven with oil spray. Heat to medium and add the sausage. Turn occasionally to brown the sausage, about 5 minutes. Remove to a platter and add the chicken thighs. Sprinkle with a pinch of salt and brown on one side for 2 to 3 minutes. Turn over and brown on the other side for 2 minutes. Move to platter. Add the olive oil to the same pan and add the onions. Cook on medium low for 3 minutes, then add the carrots. Sauté another 3 minutes, stirring occasionally. Add mushrooms, garlic, thyme, rosemary, and sage. Cook two minutes, then add the wine. Simmer for 3 minutes. Add the chicken back into the pan with the vegetables along with the lentils and broth. Bring to a simmer, then cover. Simmer for 15 minutes. Slice the browned sausage and stir it into the pan. Cover and simmer for another 15 minutes. Remove the cover and stir the stew. Simmer uncovered 5 more minutes for a thicker stew. Ladle the stew into bowls along with the rice or farro, if using, and sprinkle with fresh parsley. Serves 4
1 whole chicken, cut in half
1/4 cup rice vinegar
2 Tbl. commercial barbecue sauce
2 cloves garlic, peeled & crushed
1 Tbl. Salt
1 tsp. ground black pepper
1 tsp. paprika
1 tsp. onion powder
1/2 tsp. cayenne pepper
1/2 cup commercial barbecue sauce
Cut 1/2” deep slashes in skin-side of each chicken half (2 in each breast, 2 in the thigh, 1 on the leg); remove wing tips. Whisk vinegar, barbeque sauce, and garlic together in large bowl. Place chicken in bowl and turn to coat chicken in marinade. Arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
Preheat outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from bowl, pat dry with paper towels, and discard marinade. Place chicken, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne. Cook chicken, skin-side down, 3 to 4 minutes. Turn chicken, close the lid, and cook, basting with remaining barbeque sauce every 6 minutes, until the juices run clear, about 35 minutes. Serves 2-3
2 lb. chicken drumsticks or thighs
kosher salt & freshly ground pepper
3 Tbl. all-purpose flour
2 Tbl. canola oil
1 slice bacon, chopped (optional)
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 cup chopped onion
1 1/2 cups chopped mushrooms
2 garlic cloves, thinly sliced
1/2 cup brandy or Cognac
1 Tbl. tomato paste
1 bottle dry red wine
1 cup chicken stock
2 thyme sprigs + chopped thyme
Season chicken with salt & pepper. Dust with 2 Tbls. flour. Heat oil in large cast-iron casserole. Add chicken and cook over moderately high heat, turning, until golden, 6-8 minutes. Transfer to a plate. Add bacon to the casserole and cook until crisp, 1 to 2 minutes. Add carrot, celery, onion, mushrooms, and garlic. Cook over moderate heat, stirring, until golden, about 5 minutes. Stir in the brandy and cook until reduced by half, 1 minute. Stir in the tomato paste and 1 Tbl. flour until incorporated. Add wine, stock, and thyme sprigs; bring to a boil. Return chicken to the pot and bring to a simmer. Cover and cook over low heat, turning chicken occasionally, 80 minutes. Transfer chicken to a plate. Cook sauce on medium, stirring occasionally, until thickened, about 15 minutes. Season with salt and pepper and discard the thyme sprigs. Return the chicken to the sauce and heat through. Garnish with chopped thyme and serve. Serves 4
5 Tbl. aged (syrupy) balsamic vinegar
2 Tbl. grated fresh ginger
Flaky sea salt
3 lb. bone in chicken thighs
1 Tbl. fresh thyme or 2 tsp. dry
3 garlic cloves, finely grated
2 Tbl. low salt soy sauce
1-2 tsp. fresh lime juice
2 Tbl. unsalted butter, melted
8 fresh thyme or 4 rosemary sprigs
2 tsp. honey
4 ripe pears, halved & pitted
olive oil
2 scallions, thinly sliced
handful basil leaves, torn
Mix vinegar, ginger, and a pinch of salt in a small bowl. Season chicken all over with salt, put in a resealable bag. Stir vinegar/ginger mixture and add 2 Tbl. to the bag. Add thyme, garlic, soy sauce, and lime juice to the bag. Add chicken, seal bag, and refrigerate at least 2 hours.
Heat broiler. Combine butter, thyme, and honey in a small bowl. Brush pears lightly with butter mixture, and place in a broiler-safe pan. Brush off marinade bits from chicken, drizzle with oil, and place in a separate broiler-safe pan, skin side up. Place both pans under broiler. Turn chicken and pears after 3 minutes. Broil another 3 minutes, then turn oven down to 375 and remove pears. Bake chicken 20 minutes, then add pears back to oven and bake chicken and pears 10 more minutes. Drizzle any leftover butter mixture and some salt over the pears. Serve chicken with leftover dressing on the side. Garnish with scallions and basil. Serves 4
3 lb. chicken pieces, organic or free range
3 Tbl. extra virgin olive oil
2 slices prosciutto
salt and pepper to taste
1/2 cup dry white wine
3 mixed color bell peppers2 cloves garlic, peeled
1 lb. very ripe tomatoes, peeled & seeded
parsley, finely chopped
Wash chicken pieces and dry with a paper towel. Remove excess fat. Heat oil in a large frying pan. Sweat the garlic and press lightly with a fork. Slice prosciutto into strips and add to pan. When garlic begins to turn golden, remove from pan and add chicken. Brown chicken over low heat turning often. When chicken is uniformly golden, add salt, pepper, and wine. While wine reduces, wash peppers, remove seeds and white filaments. Slice. Coarsely chop tomatoes. Add peppers and tomatoes to chicken. Lower heat and cook for about 30 minutes for a total cooking time of 40-45 minutes. Add additional wine if dry. Serve hot, dusted with parsley. Serves 4-5
1 Tbl. sorghum syrup or molasses
Kosher salt
8-10 chicken thighs, with bone & skin
1/2 C olive oil + more for peaches
1 tsp. freshly ground black pepper
1 Tbl. red wine vinegar
2 garlic cloves, finely chopped
1/4 C each chopped fresh parsley, basil, and tarragon
4 firm freestone peaches
4 C arugula, thick stems discarded
In a large bowl, whisk 8 cups of water with the syrup and salt. Add the chicken, olive oil, pepper, vinegar, garlic, and herbs. Mix well, cover, and refrigerate at least 6 hours. Remove from refrigerator for one hour. Light a grill to medium or use indirect charcoal. Oil the grate. Grill the chicken over moderate heat, turning, until lightly charred and cooked through, about 25 minutes. Transfer to a platter and let rest. Cut peaches in half, brush with oil, and grill cut side down 4-5 minutes. Flip and grill other side 4-5 minutes. Meanwhile, toss arugula with vinaigrette in a bowl. Arrange the salad on the platter. Add peaches and serve. Serves 4
extra-virgin olive oil
2 shallots, minced
2 garlic cloves, minced
1 cup ketchup
1 cup light-medium red wine
1 chipotle chile in adobo sauce, seeded and minced
1 Tbl. Dijon mustard
Kosher salt & freshly ground pepper
12 mixed chicken drumsticks/thighs2 Tbl. packed light brown sugar
Heat 2 Tbls. oil in a medium saucepan. Add shallots and garlic and cook over moderate heat, stirring, until softened, 3-5 min. Whisk in ketchup, wine, sugar, chipotle, and mustard. Bring to a boil, then simmer, stirring frequently, until thickened, about 15 min. Cool slightly, then purée in a blender until smooth. Season with salt and pepper. Can be made ahead and refrigerated.
Preheat the oven to 425°. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Roast for 15 minutes, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the thickest piece registers 165°. Transfer to a platter and serve.
8 medium, bone-in chicken thighs
2 Tbl. oil
1 green pepper, chopped
1 onion, chopped
2 garlic cloves, chopped
1 Tbl. parsley, chopped
2 cups chopped tomatoes, drained
2 cups boiling water
1 1/4 cups raw white or brown rice
1 tsp. salt
1/8 tsp. freshly ground black pepper
1/8 tsp. powdered saffron
Brown chicken in oil over medium-high heat. Reduce heat and add the green pepper, onion, garlic, and parsley. Simmer 10 minutes, stirring frequently. Add tomatoes and cook 5 minutes. Add water and bring to a boil. Add the rice and seasonings. Cover and simmer for 25 minutes. (If using brown rice, remove the chicken and simmer rice 10 more minutes.) Serves 4
5 medium zucchini
1 Tbl. + 2 tsp. olive oil
1 lb. ground chicken
2 cloves garlic, minced
1 1/2 C marinara sauce
1 1/4 tsp. Italian seasoning
1/4 cup Parmesan, finely grated
1/2 cup Mozzarella, shaved
1/4 cup breadcrumbs
2 Tbl. chopped fresh parsley
Preheat oven to 400 F. Cut ends off zucchinis, cut in half lengthwise, and scoop out flesh with a teaspoon. Chop flesh and reserve. Place zucchini on a baking sheet. Drizzle with 2 tsp. oil and bake 20 min. Heat 1 Tbl. oil in a large sauce pan. Cook chicken, stirring, until browned, about 10 min. Add garlic, zucchini flesh, 1/2 cup of sauce, and Italian seasoning. Cook 3 min. In a bowl, combine remaining ingredients. Spoon chicken mixture and more marinara sauce into the boats. Sprinkle cheese mixture over top. Bake in oven until golden on top, 15 - 20 minutes.
2 Tbl. olive oil
1 medium white onion, chopped
6 boneless, skinless chicken thighs
¼ cup balsamic vinegar
1 Tbl. Worcestershire sauce
½ cup dried dates, chopped
½ cup dried cherries
1 tsp. fresh thyme, chopped
¼ tsp. ground cinnamon
½ cup chicken broth (plus extra)
Cooked couscous, for serving
Cilantro, chopped, for garnish
Walnuts, for garnish
Heat oil over medium heat in a Dutch oven or heavy-bottomed pot. Add the onion; cook for 2 minutes. Add the chicken and sear for 1 minute per side. Add the balsamic vinegar, Worcestershire sauce, dates, cherries, thyme, cinnamon, and chicken broth.
Cook uncovered 10 minutes to allow the liquid to thicken and reduce by half. (Add more chicken broth if necessary). Flip the chicken thighs occasionally to ensure even cooking. Cover and cook another 10-15 minutes or until thighs are cooked through. Add broth if necessary. Serve chicken over couscous, garnish with cilantro & walnuts. Pairs well with Beaujolais.
2 tsp. vegetable oil
1 medium onion, chopped
1/4 tsp. ground ginger
2 small cloves garlic, minced
2 Tbl. chili powder
2 Tbl. packed brown sugar
2 Tbl. molasses
1 tsp. Dijon mustard
1 Tbl. Worcestershire sauce
1 can (14.5 ounces) tomatoes
1/2 tsp. Salt
1/4 cup cider vinegar
6 lb. chicken parts, bone-in
Heat oil in a large saucepan. Sauté onion until golden brown. Add ginger, garlic, & chili powder. Cook another minute, stirring constantly. Remove from heat and stir in remaining ingredients except the chicken. Blend or process the sauce mixture in batches. Return to saucepan and heat to boiling. Reduce heat and simmer gently for about 10 minutes. Can be made ahead.
Pat chicken pieces dry. Place on oiled grill over medium heat and cook for about 10 minutes, turning to cook each side equally. Brush with the barbecue sauce and cook an additional 10 minutes, turning and brushing with the sauce as chicken grills. Serves 6.
2 1/2 oz. dried porcini or mixed dried mushrooms
1/4 cup extra-virgin olive oil
2 cloves garlic, finely sliced
Salt & freshly ground black pepper
1 4 1/2 -lb. chicken, cut into 8 pieces
2 lbs. waxy potatoes, like Yukon gold or red-skinned potatoes, quartered
1 Tbl. chopped rosemary
1 cup Vermentino or Pinot Grigio
Preheat oven to 400 degrees. Bring 1 2/3 cups water to a simmer. Stir in porcini and soak for 10 minutes. Drain, reserving both mushrooms and broth. Roughly chop the mushrooms. Heat 1 Tbl. oil in a 10-inch skillet over medium-high heat. Add the garlic and cook until lightly browned. Add the mushrooms and sauté for 2 minutes. Stir in the broth, bring to a boil, and simmer for about 10 minutes, so that it reduces by 1/3. Season to taste with salt and pepper.
Trim excess fat from chicken. Pat dry. Place skin-side down in one layer in a large roasting pan. Tuck potatoes and mushrooms around the chicken. Sprinkle with rosemary, wine, and 3 Tbl. oil. Season with salt and pepper. Roast for 30 minutes. Turn chicken over, season with more salt and pepper, and continue cooking until lightly browned, 30 to 35 minutes more. Serves 3-4.
1/4 cup olive oil
5-6 cloves garlic peeled and chopped
1 large onion, chopped
5 medium ripe tomatoes, peeled and quartered
3 1/2 lb. chicken pieces
ground nutmeg to taste
rosemary to taste
1 Tbl. red pepper sauce
salt and pepper to taste
Heat oil and sauté garlic and onions in a large saucepan over low heat until onions start to turn slightly golden, stirring occasionally. Add tomatoes and chicken. Season with remaining ingredients. Stir and cook over low heat 50 minutes, stirring occasionally. Serve with rice or fries. Serves 4. Classic Portuguese!
canola or other neutral oil
1 medium onion, chopped
2 - 3 tsp. fresh ginger, minced
2 garlic cloves, minced
fine sea salt
1/4 cup dry Sherry or white wine
8 chicken thighs, patted dry
1/2 cup Thai sweet chili sauce
1/3 cup low sodium soy sauce
2 Tbl. French Dijon mustard
1 - 1 1/2 tsp. Sriracha
freshly ground black pepper
Warm 1 Tbl. oil in a Dutch oven over medium heat. Add onion, ginger, and garlic. Season lightly with salt and cook, stirring, until translucent, about 5 minutes. Add Sherry, increase heat, and cook, stirring, until liquid is mostly evaporated. Transfer ingredients to a bowl.
Heat 1 Tbl. oil in pot. Brown chicken pieces on all sides in one or two batches. Remove chicken to a bowl and pour off oil. Return chicken & onion mixture to pot. Add chili sauce, soy sauce, mustard, and Sriracha. Stir to blend, lightly season with salt and pepper, and cover. Turn heat down to low and cook the chicken about 35 minutes, basting occasionally. Serves 4
Chicken:
4 lb. whole chicken wings
1/3 cup each flour and corn meal
1 Tbl. + freshly ground cumin
1 1/2 tsp. kosher salt
1 1/2 tsp. freshly ground black pepper
3/4 tsp. cayenne pepper
Jalapeño Cilantro Dip:
2 cups sour cream
3 cups fresh cilantro leaves
5 green onions, cut into 3” pieces
1 large jalapeño pepper, seeded
up to 2 tsp. kosher salt
Cut wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine flour, cornmeal, cumin, salt, pepper, and cayenne. Add the chicken wings, a few at a time. Hold bag closed and shake to coat. Transfer to a well-greased 13x9-in. baking pan. Bake uncovered at 375° for 22-25 minutes on each side or until juices run clear and coating is set. Meanwhile, process dip ingredients in a blender or food processor. Adjust salt to taste. Refrigerate until serving. Serve with wings. (can substitute 3 lb. wingettes for whole wings.)
6 chicken drumsticks or thighs
1 tsp. kosher or sea salt
1/2 tsp. freshly ground black pepper
1 16-oz. package smoked sausage, cut into 3-inch pieces
3 Tbl. olive oil, divided
1 large onion, coarsely chopped
3 garlic cloves, minced
2 19-oz. cans cannelloni or other white beans, rinsed and drained
1 14-oz can diced tomatoes with basil
1/2 cup low sodium chicken broth
1 bay leaf
1/2 tsp. dried thyme
1 cup plain breadcrumbs, divided
fresh thyme sprigs
Preheat oven to 300°. Sprinkle chicken all over with salt & pepper. In a large skillet over medium-high heat, brown meat in 2 Tbl oil, about 5 minutes. Turn & brown other side. Remove from skillet and set aside. Add sausage to skillet and cook until browned, about 5 minutes. Remove and set aside. Add remaining oil to skillet. Add onion and garlic; cook, stirring, until translucent, about 5 minutes. Return chicken & sausage to skillet. Add beans, tomatoes, broth, bay leaf, and thyme. Bring to a boil and sprinkle with 1/2 cup breadcrumbs. Bake, covered, 2 hours. Uncover and sprinkle with remaining breadcrumbs. Bake 20 minutes longer, or until cassoulet is golden. Remove bay leaf before serving. Garnish with thyme sprigs.
1 cup peach preserves or jam
1 large clove garlic, minced
2 Tbl. olive oil
4 tsp. soy sauce
1 Tbl. dry mustard
1/4 tsp. (or more to taste) cayenne
1 tsp. salt plus more for chicken
1/4 tsp. ground black pepper plus more
4 chicken breasts (about 5 lb.), split
4 ripe peaches, cut in half and pitted
Heat grill to medium hot. In a medium mixing bowl, combine preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt, and black pepper. Sprinkle chicken breasts with additional salt and pepper and place skin side down on the grill. Cook the chicken about 8 minutes on each side before brushing the upturned side with glaze. Continue cooking chicken another 10 to 12 minutes, turning it every 3 to 5 minutes and brushing each upturned side with glaze, until the chicken is cooked through. Move chicken to cooler part of grill if it gets too dark before it is cooked through. Place peach halves on the grill, cut side down, and grill 2 minutes. Turn and brush the tops with glaze. Grill 3 to 4 minutes more until the peaches are soft and the cavities fill with juices. Transfer the cooked chicken and peaches to a serving platter. Serves 8
1 packed cup brown sugar
2 1/2 tsp. minced fresh ginger
3/4 cup ketchup
2 large minced cloves garlic
3/4 cup reduced salt soy sauce
3/4 cup unsweetened pineapple juice
1/3 cup dry or medium dry sherry
5 lb. boneless, skinless chicken thighs, trimmed & patted dry
Mix all ingredients except chicken in a bowl. Reserve 1 1/4 C for basting. Divide the rest between two sealable plastic bags. Place half the chicken in each bag, seal bags, rotate them a few times, and refrigerate them four hours or more, rotating occasionally.
Heat grill to medium high and oil the grates. Discard used marinade and put chicken pieces on the grill. Cook 3-4 minutes. Flip pieces & cook another 3-4 minutes. Baste with reserved marinade. Flip after 3-4 more minutes. Baste and flip again. Cook 3-4 more minutes for a total of 14-16 minutes of cooking time. Chicken pieces should have some char marks. Serves 8
1 Tbl. olive oil
1 Tbl. minced garlic
2 lb. skinless, boneless chicken breast halves
1 Tbl. paprika
up to ½ cup brown sugar
1 cup red wine
salt and pepper to taste
Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side until no longer pink and juices run clear. Drain oil from skillet. Sprinkle chicken with paprika and brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper. Serves 4-5
6 oz. cremini mushrooms
3 garlic cloves
1/4 cup extra-virgin olive oil
1 1/4 pounds skinless boneless chicken
thighs, cut into 1/2-inch pieces
1 small onion, chopped
3/4 tsp. chopped rosemary
3 Tbl. balsamic vinegar
1 (28-ounce) can whole tomatoes in juice
1/2 lb. dried pappardelle
5 oz. baby arugula (about 8 cups)
grated Parmigiano-Reggiano
Pulse mushrooms and garlic in a food processor until finely chopped. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl. Reduce heat to medium and cook onion, stirring occasionally, until softened, ~3 minutes. Add mushroom mixture, rosemary, 1/2 tsp.salt, and 1/4 tsp. pepper and cook, stirring constantly, until beginning to brown, about 4 minutes. Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes. Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute. Serve with grated cheese on the side. Serves 3-4
Carrots: 2 lb. medium carrots, preferably mixed colors, halved lengthwise
3 Tbl. extra virgin olive oil
1 Tbl. coriander seeds, finely crushed
1 tsp. ground cumin
kosher salt & freshly ground pepper
Duck: 1 tsp. coriander seeds
1 tsp. coriander seeds
1 tsp. ground cinnamon or more
1 star anise pod
1/2 tsp. cumin seeds
4 10-oz Muscovy duck breast halves, excess fat removed, skin scored
kosher salt & freshly ground pepper
Heat oven to 400 degrees. Toss the carrots with olive oil, coriander, and cumin on a large baking sheet. Season with salt and pepper and roast for about 30 minutes until crisp tender. Keep warm.
Meanwhile toast the duck spices in a skillet, shaking until fragrant, about 2 minutes. Transfer spices to a grinder, cool, then grind to a powder. Season breasts with salt and pepper and rub all over with the spice mix. Heat a large cast-iron skilled. Add duck, skin side down. Cook over moderate heat, spooning off some fat until golden, about 7 minutes. Turn duck skin side up, transfer skillet to the oven, and roast duck for 7 minutes until medium-rare. Transfer breasts to a carving board, let rest for 5 minutes, and slice thinly crosswise. Serve with the carrots.
3 Tbl. all-purpose flour
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
8 chicken thighs (about 3 pounds), skinned
5 garlic cloves, thinly sliced
1/2 cup pitted prunes (about 3 1/4 oz.)
1/4 cup pimento-stuffed olives
2 Tbl. minced fresh or 2 tsp. dried thyme
1 Tbl. grated lemon rind
1 bay leaf
1 cup orange juice
1 cup Rioja or other dry red wine
2 Tbl. honey
2 cups hot cooked wild rice blend or long-grain rice
1/2 cup chopped fresh parsley
Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Place garlic in bottom of an electric slow cooker. Arrange chicken over garlic; add prunes, olives, thyme, rind, and bay leaf. Combine orange juice, wine, and honey; pour over chicken. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Serve over rice. Sprinkle with parsley. Serves 4. If you don’t have a slow cooker, cook in a covered kettle in the oven at 325 F. for up to two hours, checking liquid and doneness after 90 minutes.
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8 garlic cloves
1 Tbl. paprika
kosher salt to taste
1 bay leaf, crumbled
2 Tbl. minced cilantro or parsley
1 tsp. turmeric
1/2 tsp. black pepper
1/4 tsp. cumin
1/2 C olive oil or melted butter
hot sauce to taste
1/2 C apple cider vinegar
1/4 C brandy
2 lbs. chicken wings
Make paste with garlic, paprika, salt, bay, cilantro, turmeric, black pepper, & cumin. Combine olive oil, hot sauce, vinegar, & brandy in a bowl. Blend into spice paste. Coat wings with mixture and place in a single layer in a non-reactive dish. Cover and refrigerate overnight. Transfer wings to a pan, reserving the marinade, and let stand 30 min. Grill or broil, basting periodically with marinade. Cook until juices run clear and the skin is crispy and richly bronze.
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2 tsp. chopped fresh thyme
1/2 tsp. salt, divided
1/2 tsp. ground black pepper, divided
1/2 tsp. chopped fresh rosemary
8 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 Tbl. olive oil, divided
Cooking spray
3 Tbl. finely chopped shallots
2 cups Pinot Noir or other lighter red wine
1 1/2 cups low-sodium chicken broth
3/4 tsp. sugar
3 Tbl. chilled butter
Preheat oven to 425°. Sprinkle thyme, 1/4 tsp. salt, 1/4 tsp. pepper, and rosemary evenly over chicken. Dredge chicken in flour. Shake off excess flour. Heat 1 1/2 tsp. oil in a large skillet over medium-high heat. Add 4 breast halves to pan. Cook two minutes or until browned. Turn over and cook one more minute. Remove from pan. Repeat procedure with remaining oil and chicken. Arrange chicken in a single layer on the rack of a roasting pan coated with cooking spray. Place rack in pan and bake 12 minutes. Remove from oven, cover, and let stand 10 min.
Meanwhile heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots and sauté 30 seconds, stirring frequently. Stir in wine, scraping pan to loosen browned bits. Increase heat to high; bring to a boil. Cook 10 minutes or until wine is reduced to 1 cup. Add broth and cook 16 min. or until broth mixture is reduced to 1/3 cup. Remove from heat and stir in remaining 1/4 tsp. salt, 1/4 tsp. pepper, and sugar. Cut butter into small pieces and add, stirring constantly with a whisk until smooth. Serve sauce with chicken. Serves 6-8
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1/2 cup olive oil
1/2 cup ranch dressing
3 Tbl. Worcestershire sauce
1 Tbl. minced fresh rosemary
2 tsp. salt
1 tsp. each lemon juice and white vinegar
1/4 tsp. ground black pepper
1 tsp sugar
5 skinless, boneless chicken breast halves, cut into 1” cubes
Stir together first nine ingredients in a medium bowl. Let stand for 5 minutes, then add chicken and stir. Cover and refrigerate 30 minutes. Preheat grill to medium-high, thread chicken onto skewers, and discard marinade. Lightly oil grill grate. Grill skewers 8 to 10 minutes. Serves 5
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Chicken: 3 lbs. assorted bone-in, skin-on chicken pieces
2 Tbl. light brown sugar
1 tsp. chile powder
1 tsp. ground cumin
1 tsp. kosher salt
1 tsp. sweet paprika
1/4 tsp. cayenne pepper
Sauce: 1 med. yellow onion, finely diced
1/2 Tbl. canola oil
2 cups fresh blueberries
1/2 cup ketchup
1/2 cup Pinot Noir
1/4 cup balsamic vinegar
1/4 cup light brown sugar
1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
Prepare a grill or set an oven to 400 and line a baking sheet with parchment paper. Rinse and pat the chicken dry. In a small bowl combine the brown sugar, chili powder, cumin, salt, paprika, and cayenne pepper. Rub the chicken with the spice mixture and grill for 25 minutes or bake in the oven on the prepared sheet for 35-45 minutes (depending on the cut of chicken).
Add oil to a medium saucepan over medium heat and sauté the onions until translucent, 5-7 minutes. Add the blueberries, ketchup, wine, balsamic vinegar, brown sugar, salt, and cayenne pepper. Mix to combine and bring to a boil. Reduce the heat to a simmer, and cook the barbecue sauce for about 30 minutes. The blueberries should cook down, and the sauce should thicken slightly. Either leave the sauce as is with some whole blueberries or puree it in a blender for a thicker and smoother sauce. A few minutes before the chicken finishes cooking, baste the sauce on the chicken and cook for 2 minutes. Serve additional sauce on the side.
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8-12 oz baby spinach, cleaned, chopped
salt and pepper
1/4 cup low salt chicken broth
4 chicken boneless breast halves, pounded slightly to even thickness
Creole or Cajun seasoning blend
salt and pepper (optional, to taste)
1 large tomato, diced
4 green onions, both white and green parts
Heat oven to 350°. Lightly grease a 9x13-inch baking dish or spray with cooking spray. Put spinach in the baking dish, sprinkle with salt and pepper. Add chicken broth. Sprinkle chicken with seasoning blend, salt, and pepper; arrange over the spinach. Sprinkle with the diced tomato and green onion. Cover the baking dish with foil. Bake for 25 minutes. Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked through. Serves 4.
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8 whole or semi-boneless quail
1/2 cup Italian salad dressing
1 Tbl. paprika
1 tsp. ground sage
1/2 tsp. garlic powder
salt and pepper to taste
1/2 lb. bacon or pancetta
Marinate birds in Italian salad dressing overnight. Pat birds dry, then season with paprika, sage, garlic powder, salt, and pepper. Wrap each bird with bacon slices. Place the birds on a medium-hot grill, bacon seam side down. Cover and grill for 15 minutes. Turn and grill another 15 minutes. Test the birds with a fork. If not tender, cook an additional 10 minutes.
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8 chicken breasts
1 small onion, finely chopped
1/4 cup olive oil
3/4 cup balsamic vinegar
3 Tbl. sugar
2 Tbl. Worcestershire sauce
4 green onions, chopped
1 chicken bouillon cube, crushed
1 tsp. each salt and pepper
1 tsp. dry mustard
3 garlic cloves, finely chopped
Tabasco sauce, to taste
Combine all ingredients except chicken. Marinate chicken in half the sauce for 3 hours or overnight. Refrigerate remaining marinade. Turrn on oven broiler. Remove chicken from marinade and discard that marinade. Place chicken in foil-lined pan, and broil until nicely browned, about 10 - 20 min. per side, depending on the size, or grill on the barbecue. Heat reserved marinade or even cook it down a little and pour over chicken.
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1 chicken, 3 1/2 to 4 lb.
1 10-inch sprig rosemary
3-4 leaves fresh sage
1 Tbl. coarse sea salt (or kosher salt)
2 cloves garlic
freshly ground black pepper
1/4 cup olive oil
2 sweet Italian sausages
Split the chicken up the breastbone, squash it flat, and fold the wings behind its back. Strip the leaves from 8 inches of the sprig of rosemary (reserve the rest as a brush), and mince them very fine with the sage leaves, salt, and garlic. Add a little bit of ground pepper, stir in half the oil, and rub all onto the chicken. Let the chicken marinate for an hour or so. Heat barbecue to low/medium or indirect. (You should be able to hold your hand at rack level for 6-7 seconds. Prick the skins of the sausage. Cook bird and sausage, covered, turning the bird often and basting it with remaining oil. After 30 minutes, remove chicken and sausage from grill. Chop the sausage and insert pieces under the skin of the chicken as evenly distributed as you can. Return chicken to the grill, cover breast with aluminum foil, and continue cooking 20-30 minutes. Test for doneness. Serves 4
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1 C Port (ruby or LBV)
1 C quartered dried Black Mission figs
2 tsp. extra-virgin olive oil
2 shallots, minced
1 cup red quinoa, rinsed
1 cup shelled unsalted pistachios
2 cups chicken stock or broth
4 duck breast halves (6 oz. each)
2 Tbl. honey
1/2 tsp. hot sauce (optional)
1 Tbl. fresh thyme leaves
kosher salt and black pepper
In a small saucepan, bring the Port to a simmer, add the figs, and remove from heat. Let sit. In a medium saucepan, heat the olive oil and sauté shallots until softened, 5 min. Add the quinoa, pistachios, and stock. Strain the figs and reserve the Port. Cut the figs into 1/2-inch pieces and add to the quinoa mixture and simmer, covered, until the liquid is absorbed and the quinoa is tender, 18 to 20 minutes. Turn off the heat, and let sit for 5 minutes. Fluff with a fork, cover, and leave on the burner to keep warm.
Preheat oven to 350°F. With a sharp knife, score the fat on the duck breasts in a crisscross pattern, making cuts about 1 inch apart but not going through to the meat. Place the honey in a small bowl and stir in the hot sauce and 1 tsp. of the reserved port. Season both sides of the duck with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the duck breasts skin-side down and cook undisturbed until the fat is mostly rendered, about 7 minutes. Use a spoon or a baster to remove all but 1 to 2 Tbl. of the fat. Turn the breasts over and brush the skin side with the honey mixture.
Transfer the pan to the oven and cook 5 to 6 minutes. Let the duck rest for 5 minutes. Transfer to a cutting board and thinly slice each breast on the diagonal. Stir the thyme into the quinoa mixture. Divide the quinoa among four plates and fan the slices of duck breast over it. Drizzle with the remaining port-honey sauce if desired. Serve immediately. Serves 4
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1 3-lb. whole chicken
1 Tbl. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. dried oregano
1 tsp. minced fresh basil
1/2 tsp. paprika
1/8 tsp. cayenne pepper
Preheat oven to 450 degrees F. Rinse chicken thoroughly inside and out under cold running water, and remove all fat. Pat dry with paper towels. Put chicken into a small baking pan. Rub with olive oil. Mix the remaining ingredients together and sprinkle them over the chicken. Roast chicken for 20 minutes. Lower the oven to 400 degrees F, and continue roasting to a minimum internal temperature of 165 degrees F, about 40 minutes more. Let cool 10 to 15 minutes and serve. Serves 4
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4 Tbl. lemon juice
5 Tbl. olive oil
1/4 C vinegar
2 tsp. cayenne pepper
1 Tbl. minced garlic
1 large shallot, minced
1 Tbl. paprika
1 tsp. oregano or tarragon
1 tsp. sea salt
up to 2 tsp. chili powder
1 bay leaf, crumpled
2 to 2 1/2 lb. chicken parts
There are many versions of this dish. It can be very spicy. I’ve toned down the heat a bit, but you can always modify it to your liking. Add all non-chicken ingredients to a bowl and whisk together. Pour 1/2 of the sauce into a bag with chicken, reserving the rest. Refrigerate for 1-4 hours, turning occasionally. Barbecue over medium heat for 30-40 minutes, or bake in a 425 degree oven 30 minutes. Then broil (skin side up) for 5-7 more minutes. Either way, turn and baste with the rest of the sauce every 10 minutes. Serves 4
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1 4 lb. chicken or 3 1/2 lb. pieces
1 bottle red wine
1/4 cup Cognac
7 oz. slab of bacon
4 Tbl. butter (can use half olive oil)
2 large onions or 12 small white onions
2 cloves garlic, diced
1 bouquet garni (parsley, thyme, bay leaf, and rosemary)
7 oz. small mushrooms
2 Tbl. flour
salt and freshly ground pepper
Heat the oven to 275 degrees. Wash and dry the chicken. Discard extra fat. Cut into pieces if whole. Cut the bacon into small chunks, discarding the fat. Peel the onions, quarter if large.
Melt the butter in a large pot. Brown the chicken on all sides. When the browning has started, add the onions, garlic, bacon, bouquet garni, mushrooms, a little salt (you’ll check it later), and pepper. Mix until the chicken is well browned. Remove from heat.
Warm the Cognac in a small saucepan. Turn off all flames. Light the Cognac and pour over the chicken. When the flames die, pour in the red wine. Cover the pot and bring to a boil. Place pot in the oven for 50 minutes or so. Remove the bouquet garni. Check for seasoning. Serves 4
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1 cup extra virgin olive oil
2 sprigs of rosemary, chopped
2 Tbl. white wine vinegar
2 1/2 lbs. boneless, skinless chicken thighs
salt and pepper to taste
4 oz. thinly sliced prosciutto, each slice cut in half
1 1/2 lbs. fresh sausage cut into 2” pieces
60 - 65 fresh sage leaves
2 sprigs of rosemary with stiff stems
On low heat in a small saucepan, heat oil and chopped rosemary. Once the rosemary starts to sizzle, remove pan from heat and cool to room temperature. Whisk 1/4 cup of rosemary oil with vinegar. Marinate chicken in oil 45 – 60 minutes in the refrigerator. Reserve balance of oil.
Remove chicken pieces from marinade and lightly season with salt and pepper. Wrap each piece with a slice of prosciutto. Alternate the chicken and sausage on skewers, placing a sage leaf between them. Cover and refrigerate the kebabs until ready to cook.
Use rosemary sprigs as a brush to coat the kebabs with rosemary oil and to baste as needed during cooking. With a hot grill, create a low heat section and cook skewers over low heat 6-7 minutes on each side, turning frequently to avoid burning. Brush with rosemary oil during cooking. Alternatively, the skewers can be broiled until they are browned. Serves 6
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12 strips of duck breast
12 fresh cherries, pitted
1 bunch of fresh mint
5 ripe red plums
1 Tbl. brown sugar
1 tsp. sherry vinegar
salt and freshly ground pepper
olive oil
Wash and dry the plums, remove the stones, and place the fruit in a small saucepan with the brown sugar and vinegar. Cook on high heat for three minutes. Reduce the heat and simmer for 15 minutes. Turn off the heat and cool in the saucepan. Spread out the strips of duck breast. Season on the inside with salt and pepper, place a mint leaf and a pitted cherry in each one and roll them up tightly to keep the cherry and mint leaf in place. Secure with a toothpick. Cook the rolls in olive oil on high heat in a nonstick pan for three minutes on each side. Sprinkle with chopped mint and serve immediately with the plum sauce. Serves 4.
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5 large shiitake mushrooms, stems removed
6 Tbl. canola oil
salt and freshly ground black pepper
1 tsp. whole-grain mustard
3 Tbl. balsamic vinegar
3 Tbl. extra-virgin olive oil
4 Tbl. finely chopped flat-leaf parsley plus torn leaves for garnish
4 bone-in, skin-on chicken breasts (about 8 ounces each)
Heat the grill to high. Brush both sides of mushroom caps with 4 Tbl. of the oil and season with salt and pepper. Grill cap side down until golden brown and slightly charred, 4 to 5 minutes. Turn and cook 3 minutes longer. Remove from grill and coarsely chop.
Whisk together the shallots, vinegar, olive oil, parsley, salt, and pepper in a medium bowl. Add the mushrooms and stir to coat. Let sit at least 15 minutes before serving.
Brush both sides of the chicken with the remaining canola oil, and season with salt and pepper. Grill skin side down until golden brown, 4 to 5 minutes. Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer. Remove chicken from the grill and let rest 5 minutes before serving. Top with some of the shiitake vinaigrette. Garnish with parsley leaves. Serves 4
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Couscous
1 carrot, finely diced
1 onion, finely diced
1 celery stick, finely diced
1 1/2 oz. butter, diced
3 oz. golden raisins
pinch saffron thread
1 1/2 cups couscous
1 1/2 cups water or chicken stock
Quail
6 quail, boned and laid flat
1 tsp. coarse cracked black pepper
4 tsp. liquid honey
1/4 cup oil
1 oz. butter
1/2 cup Pinot Noir
up to 3 cups beef stock
Put carrot, onion, celery, butter, raisins, and saffron in cold water in a pot and place on the stove to boil. Once this has come to the boil, add the couscous and give a quick stir. Cover and turn off heat. Allow to steam at least 10 min. Remove lid and stir with a fork.
Meanwhile heat a good size fry pan, add oil, and heat until just starting to smoke. Sprinkle the quail with pepper. Place quail, skin side down, into the pan and brown well for at least 3-4 minutes, crisping up the skin. Turn it and cook a few minutes more. Add honey to the skin side, and turn again. Let it caramelize slightly. Remove quail, deglaze pan with wine, and swirl in butter.
Return the meat to the pan, and add enough stock to cover the meat. Put the lid on and simmer 1 3/4 - 2 hours, stirring once and checking that the meat is just covered with sauce. Place quail on top of the couscous and drizzle sauce over the quail. Serves 6.
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1 thick slice and 4-6 thin slices pancetta or prosciutto
6 Rock Cornish game hens, 3/4 lb.
each, or 4 one-pounders
6 fresh sage leaves
6 bay leaves, preferably fresh
12 small Gaeta or Nicoise olives
Salt and freshly ground black pepper
2 Tbl. extra virgin olive oil
Bring birds to room temperature. Preheat the oven to 400 degrees F. Cut the thick slice of pancetta or prosciutto in six equal portions. Tuck a piece of pancetta inside each bird along with a sage leaf, a bay leaf, and two of the olives (three if using larger birds), pitted if you prefer. Sprinkle salt and pepper all over the outside of the birds and rub into the skin along with some of olive oil at the same time. Wrap a thin slice of pancetta or prosciutto around each bird, stretching the meat to cover the bird well.
Set the birds in a baking dish in which they will all fit comfortably. Roast for 35 minutes (45 minutes if using larger birds), then turn down the oven to 325 degrees F. and continue roasting 30 minutes longer or until the birds are done and the juices run clear when the bird is pierced with a fork. Serve immediately with the pan juices as a sauce.
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6 free-range chicken legs with skin
4 large onions, thinly sliced
40 garlic cloves, unpeeled
1/2 cup olive oil
salt and freshly ground black pepper
1 pinch thyme
2 bay leaves
3/4 cup black olives (preferably from Nyons)h
Preheat oven to 430°F. In a thick ovenproof frying pan or casserole, fry the chicken legs in a little oil on both sides until the skin is golden. Remove the chicken legs. Off the heat add the garlic cloves and cover with the onions. Add a pinch of salt, pepper, and thyme. Place the chicken legs on the bed of onions, skin facing up. Pour the remaining oil over the dish so that the garlic cloves are bathing in the olive oil. Bake for 30 minutes. Remove the chicken from the dish. The onions and the garlic should be caramelized. Using a sieve, drain the oil out of the onions and garlic, return them to the casserole, and fry on high heat for a couple of minutes. Add the olives and replace the chicken on top. Serve with mashed potatoes using the drained oil. Serves 4-6
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1 small capon, 5-6 lb.
2/3 cup butter
8 salted anchovy fillets, minced
juice of half a lemon
Marsala wine
pinch of freshly grated nutmeg
salt and freshly ground black pepper
Preheat oven to 425 F. Wash bird well inside and out, and pat it dry. Cream the butter, and work in the anchovy filets, lemon juice, and nutmeg. Fill the cavity with the mixture, sew the opening shut, and salt and pepper the bird. Roast it 65 to 75 minutes basting occasionally with Marsala and drippings until the juices run clear when you slip a skewer into the meaty area under the wing joint or between the leg and thigh. Cover with aluminum foil and allow to rest 20 minutes before carving. Make a gravy from the drippings.
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2 game hens, 1 to 1 1/4 lb. each
3 Tbl. olive oil
1/3 C fresh lemon juice
1 Tbl. crushed whole black peppercorns
1/2 tsp. salt
4 sprigs fresh rosemary, soaked in water 30 minutes
Split hens lengthwise and flatten. Rinse and pat dry with paper towel. Combine remaining ingredients except rosemary. Place hens in a large plastic bag. Set in a bowl. Pour marinade over hens. Cover and refrigerate several hours or overnight, turning hens occasionally. Remove hens from marinade and allow them to warm up a bit. Save marinade. Preheat grill. Add rosemary sprigs to the coals or place in a smoker box. Put hens on grill rack skin side up. Cover grill and cook for 45 minutes or until hens test done, basting with marinade occasionally but not for the last 10 minutes.
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8 slices firm white bread
milk
2 Tbl. butter 1 medium onion, finely chopped
2 pounds sausage meat
1 bay leaf, crumbled
1 tsp. oregano
1 Tbl. parsley, finely chopped
2 hardboiled eggs, finely chopped
3 Tbl. pitted green olives, chopped
2 C peaches, pitted, peeled, & chopped
salt and freshly ground pepper
3 eggs, lightly beaten
10 - 12 lb. turkey, preferably a hen turkey
olive oil
1/2 C melted butter for basting
Soak the bread in milk, squeeze out, and fluff. In a saucepan heat the butter and sauté the onion until golden. Add the sausage meat and cook, mashing with a fork until it has lost all its color. Remove the saucepan from the heat. Add the bread, herbs, hardboiled eggs, olives, and peaches. Season to taste with salt and a generous amount of pepper. Stir in the lightly beaten eggs.
Stuff the bird with the mixture and truss it. Rub the bird all over with olive oil and bake in a preheated moderate (325 F.) oven for 3 to 3-1/2 hours or until done. Baste every 30 minutes with butter and then the pan drippings. Use a little more butter if necessary. If any dressing is left over, bake it separately in a foil-covered container.
A gravy can be made by simmering the giblets and neck in water to make 3 cups of stock. Stir 4 tablespoons flour into 4 tablespoons fat from the roasting pan, add the stock, and cook, stirring until the gravy is thickened.
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2 lb. chicken pieces
4 Tbl. olive oil
4 oz. ham
1 onion
6 oz. mushrooms
5 oz. dry or medium-dry Sherry
1 bay leaf
salt and pepper to taste
Heat the oil in a strong casserole dish (the Spanish terra cotta ones are excellent). Add the chicken pieces. Cook and turn until they are browned. Meanwhile chop the onion and ham and slice the mushrooms. Add onion, ham, and mushrooms to the casserole and sauté for 5-10 min. Add the Sherry, bay leaf, salt, and pepper. Cover and simmer until the chicken is tender (approximately 20 minutes). Serve with rice or baked potatoes and a mixed salad. Serves 4
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4 chicken breast halves, skinned and boned
1/4 cup dark brown sugar, firmly packed
1/4 cup Dijon mustard
1/4 cup Bourbon
2 green onions, thinly sliced
1 tsp. salt
1 tsp. worcestershire sauce
1 Tbl. butter
1 Tbl. vegetable oil
Place chicken between sheets of waxed paper, and pound to 1/4” thickness. Place chicken in a shallow baking dish. Combine sugar, mustard, bourbon, green onions, salt, and Worcestershire sauce. Brush mixture evenly over both sides of chicken breast halves. Cover and marinate in refrigerator 1 hour. Remove chicken from marinade, reserving marinade. Heat butter and oil in large skillet. Over medium-high heat, sauté chicken 3 to 4 minutes. on each side or until done. Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings. Bring marinade to a boil in the skillet, stirring constantly. Pour sauce over chicken.
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1 C. fresh tangerine or orange juice
5 Tbl. light brown sugar
2 Tbl. unsulphured molasses
1 Tbl. kosher salt
1 Tbl. coarsely chopped rosemary
Zest of 2 tangerines or oranges, cut into very thin strips
1/4 tsp. freshly ground white pepper
1/4 tsp. freshly ground black pepper
Four 5-6 oz. boneless duck breasts, with skin
1/2 C. long-grain white rice
1/4 C. loose black tea, such as Ceylon
A wok and a 9-inch round cake rack
James Mazzio's sugar-and-tea mixture adds a wonderful fragrance to the duck. Allow a day for marinating. The recipe for the Tangarine-Rosemary salad can be found on our website.
In a shallow glass or ceramic baking dish, combine the tangerine juice with 3 Tbl. of brown sugar, molasses, kosher salt, rosemary, tangerine zest, and white and black pepper. Add the duck breasts and turn to coat. Cover and refrigerate overnight, turning occasionally.
Line a wok and its lid with heavy-duty foil, allowing a 6-inch overhang around both the wok and lid. Add the rice, tea, and the remaining 2 Tbls. of brown sugar to the wok and stir to mix. Set the wok over moderate heat and cook until wisps of smoke rise from the mixture. Pat the duck breasts dry with paper towels and arrange them on the cake rack. Carefully set the rack in the wok over the smoking mixture. Cover with the lid and crimp the foil tightly all around. Smoke the duck over moderate heat for about 18 minutes, or until the meat is medium rare. Transfer the duck to a cutting board and let rest for 5 minutes. Serve with a salad. Serves 4
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2 Tblsp butter
6 chicken breast halves without skin, boned
1 cup light sour cream
1/3 cup milk
2 Tblsp dijon mustard
1/4 cup chopped green onions
Pat chicken breasts dry. In a 10-inch skillet, melt butter until sizzling hot; add chicken breasts. Cook over medium-high heat, turning once, until chicken is browned and fork tender, 10 - 12 minutes. Remove chicken from skillet; set aside. Reduce heat to medium. In the same skillet add sour cream, milk, and mustard. Continue cooking, stirring constantly, until sauce is smooth and heated through (1 - 2 min). Serve sauce over chicken with rice or noodles; sprinkle with the chopped green onions. Serves 6.
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1 1/2 lb. boneless chicken breast halves, cut into 1” pieces
1/8 tsp. garlic powder
5 large tomatoes, peeled and chopped
2 large onions, chopped
1 large green pepper, chopped
1/4 C. Worcestershire sauce
1/4 C. soy sauce
1 to 2 tsp. ground black pepper
1 tsp. dried whole basil
1 tsp. dried whole marjoram
1 tsp. dried whole oregano
hot cooked rice
Sprinkle chicken with garlic powder and set aside. Combine tomatoes and remaining ingredients except rice in a Dutch oven. Bring to a boil over medium-high heat. Reduce heat, and simmer for about 15 minutes. Add chicken and return to a boil. Cover, reduce heat, and simmer 30 minutes or until tender. Serve over rice. Serves 4 to 6.
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1 chicken breast per person
Camembert cheese
melted butter
1 large can apricots
1 box filo pastry, thawed if frozen
Salt and freshly ground pepper
Preheat oven to 350. Place a sheet of filo on a flat surface. Brush lightly with melted butter. Add another sheet on top and butter. Continue until you have four sheets. Cut chicken breast through the middle (not quite all the way). Stuff with cheese (1 round does 4 breasts nicely) and 3-4 apricot halves. Wrap in filo pastry. Continue as above for the number of guests. Place packages on foil on a cookie sheet and bake for 40 min. Puree remaining apricots and water as necessary. Heat and pour over the cooked packages. From Kirsten Dent, New Zealand
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3 Tbl. all-purpose flour
salt and freshly ground black pepper
4 chicken breasts - skinless & boneless, pounded to 1/4”
6 tsp. butter, divided for garnish
2 cups mushrooms, sliced
4 oz. Gruyere (or Swiss) cheese, shredded
parsley sprigs
cherry tomatoes
On a sheet of wax paper, or in a shallow dish, combine flour, salt, and pepper. Dredge chicken in seasoned flour, coating all sides. In a small non-stick skillet, heat 4 tsp. of butter over medium heat until bubbly and hot; add chicken, sprinkle evenly with any remaining seasoned flour, and cook, turning once, until golden brown on both sides. Remove skillet from heat and transfer chicken to an individual, shallow, flameproof baking dish; set aside and keep warm. In the same skillet, heat remaining 2 tsp. of butter over medium heat until bubbly and hot; add mushrooms, and sauté until lightly browned. Top chicken with mushrooms, then cheese; broil 6 inches from the heat source until cheese is melted, 2-3 minutes. Serve garnished with parsley sprigs and tomatoes. Serves 4
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2 turkey drumsticks or 4 chicken
legs (thigh and drumstick)
1 Tbl. rosemary, minced
1 Tbl. bay leaf, minced
1 Tbl. sage, minced
1 Tbl. Italian parsley, minced
3 Tbl. bread crumbs
2 Tbl. olive oil
salt and black pepper
hot broth
15-20 basil leaves
2 sticks fresh sweet butter, at room temperature
juice of 1 lemon
Preheat the oven to 385˚ F (200˚ C). Combine the minced herbs and bread crumbs with olive oil and season with salt and pepper. Rub the mixture into the turkey drumsticks and put them in a lightly oiled oven pan. Roast them for 20 minutes, then sprinkle them with a ladle of broth and continue roasting for another 50 minutes.
In the meantime, wash and pat dry the basil leaves. Grind them in a mortar (you can use a food processor, but be careful not to liquefy them), and work them into the butter together with the lemon juice, and salt & pepper to taste. Set the creamed butter to chill in the refrigerator. Once the turkey is done, carve the meat from the bones and arrange it on a platter, drizzling it with some of the drippings. Serve with the flavored butter. Serves 4
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3 lb. bone-in chicken, skin-on, thighs and/or drumsticks
Extra-virgin olive oil
Kosher salt
freshly ground black pepper
1 medium+ potato, cut into 1/4” slices
4 medium shallots, halved lengthwise
3 medium zucchini, cut in 1/2” rounds
2 cups halved cherry tomatoes
1/4 cup white wine vinegar
2 Tbl. chopped fresh tarragon
1 1/2 cups broccoli florets
1-2 medium garlic cloves, grated or minced
Heat oven to 450 degrees. Rub chicken with 2 Tbl. oil, 1 tsp. salt, and 1/4 tsp. pepper. Place on a rimmed baking sheet. Toss together potatoes, shallots, zucchini, 3 Tbl. oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Scatter around chicken. Bake for 13-15 minutes, depending on the size of the chicken pieces. Lightly salt and oil the broccoli, add to sheet, turn sheet around, and bake another 13-15 minutes. Set oven to broil and broil until chicken skin is lightly browned, about 3 minutes.
Meanwhile, stir together tomatoes, vinegar, tarragon, garlic, 5 Tbl. oil, and 1 tsp. salt. Remove sheet from oven. Transfer chicken and vegetables to a platter. Put hot baking sheet over medium heat on the stove and add tomato mixture. Scrape up browned bits from bottom of sheet while tomatoes release their juices. Pour tomato mix over chicken and vegetables and serve. Serves 4.
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2 tsp. smoked paprika or half smoked & half unsmoked paprika
1/2 tsp. ground cinnamon
1/2 tsp. ground turmeric
1 Tbsp. plus 1 tsp. kosher salt
Freshly ground black pepper, to taste
6 skin-on, bone-in chicken thighs (3 lb.)
1/2 cup pitted green olives, halved (optional)
2 lemons, cut into 1/2-inch thick rounds
1 large red onion, cut into 1-inch wedges
1 cup cherry tomatoes
1 cup snap peas or cut string beans
1/4 cup olive oil
1/2 cup golden raisins
8 oz. uncooked couscous (about 1 1/2 cups)
kosher salt and freshly ground pepper
1/2 cup salted roasted almonds, chopped
Preheat the oven to 425˚. Combine the paprika, cinnamon, turmeric, 1 Tbl. salt, and a generous grind of pepper in a small bowl. Combine the chicken, olives, lemons, and red onion on a rimmed baking sheet. Drizzle with 2 Tbls. olive oil, sprinkle with the spices, and toss until evenly coated. Add tomatoes and snap peas halfway through bake time. Bake until chicken is cooked through, the skin is crispy, and the juices run clear when pierced with a knife, about 50 minutes.
Meanwhile, combine 2 cups water, raisins, 1 tsp. of salt, and 2 Tbls. olive oil (or substitute butter) in a medium saucepan and bring to a boil. Add the couscous and remove from the heat. Stir in the almonds, cover, and let sit until soft and fluffy, about 5 minutes. Stir. Serve the chicken, olives, lemons, onion, etc. with the couscous. Spoon the pan juices over the chicken. Serves 4
*Despite the lemon, this recipe is flavorful enough to stand up to a fairly hearty red wine!
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2 Tblsp. olive oil
3 whole boneless chicken breasts, halved
1 Tblsp. minced garlic
1/2 C minced shallot
2 thyme sprigs + 1 Tblsp fresh thyme leaves or 1 tsp. dried thyme, crumbled
2 Tblsp. white wine vinegar
1/4 lb. fresh shiitake mushrooms
1/2 C dry white wine
1 1/2 C chicken broth
2 bunches scallions, white part only, split lengthwise and cut crosswise into 1” pieces
2 1/2 tsp. arrowroot
3 plum tomatoes, seeded and diced fine
6 additional thyme sprigs for garnish
Discard mushroom stems and slice the mushroom caps. In a large heavy skillet, heat the oil over moderately high heat until hot but not smoking. Dry chicken breasts. Season with salt and pepper. Cook skin side down for 3-4 minutes, until golden. Lower heat, turn breasts and cook covered for 7-8 minutes more. Transfer to warm platter. To the skillet add the garlic, shallots and 2 thyme sprigs (or dried thyme) and cook the mixture, stirring, until shallots are softened.
Add the vinegar, boil the mixture until vinegar is almost evaporated, and add the mushrooms. Cook the mixture over moderate heat, stirring, for 1 minute. Add the wine and boil the mixture until the wine is almost evaporated. Add 1 1/4 C of broth and the scallions and simmer for 1 minute. In a small bowl, whisk together the remaining 1/4 C broth and the arrowroot and add the mixture to the skillet. Add the tomatoes and the fresh thyme leaves. Simmer, stirring, for 1 minute, or until thickened. Stir in any juices that have accumulated around the chicken. Add salt and pepper to taste. Transfer a chicken breast to each of 6 dinner plates. Spoon some of the sauce over each breast and garnish each with one of the additional thyme sprigs. Serves 6
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