This technique for cooking chicken works with any sort of seasonings you choose. Basically, cook the chicken in the oven skin down in liquid halfway up the chicken for 30 minutes, then uncover the pan and turn the chicken the cook uncovered for 15 minutes more to brown the skin. Here, wine is flavored with...Read More
Having a party? Here’s a great dish for a crowd — add some grilled veggies, pita bread, and tzatziki for an easy summertime dinner! INGREDIENTS: 20 6 oz. boneless skinless chicken breasts 1 quart nonfat plain Greek yogurt 1/4 cup garlic minced 1 tablespoon coriander 1 tablespoon cumin 1 tablespoon cinnamon 2 teaspoons cayenne 2...Read More
This is a simple variation on basic braised chicken. By changing the herbs and spices and some of the aromatics, you can take this dish from Mexico and the American South West to the Middle East or even South East Asia. Typically, braised chicken would be sautéed first to brown, and then liquid is added,...Read More
INGREDIENTS: 2 boneless skinless chicken breasts Salt and pepper, to taste 1/4 cup cherry brandy or dry sherry 1/4 cup chicken stock 1 cup fresh cherries, pitted 2 teaspoons balsamic vinegar 1 teaspoon honey 2 tablespoons butter METHOD: Season chicken with salt and pepper, and grill until done. While the chicken is grilling prepare sauce....Read More
INGREDIENTS: 1 chicken, cut up for braising (legs, thighs, wings, breasts split and each half cut across,) or 8 thighs 1 tablespoon Smokey China Rub* Salt and pepper to taste 4 ounces orange juice 2 ounces brandy 2 medium brown onions, sliced into ¼ inch thick half-moons 2 cloves of garlic, peeled, de-germed, and minced...Read More
This soup (also known as Tom Kha Gai) comes together quickly. If you’re not fond of fish sauce, reduce the amount to 1 teaspoon or skip it. However, it does add that special umami that is typical of this warming soup. If you want a vegetarian version, simply replace the chicken broth with vegetable broth...Read More
This dish is great as a combination of two recipes; the chicken is quite good without the stuffing, and the stuffing makes a nice side dish on its own, as well. Lemon-infused olive oil is available at gourmet shops and better grocery stores. You can find some locally made at various farmer’s markets. Agrumato is...Read More
This light version of lettuce wraps by Joanne Weir at Cook, Eat, Share is delicious! Using ground chicken instead of pork for the filling was a calorie-saving substitute and very flavorful. Joanne writes, “This is one of those dishes that I have to order every single time I go to Chinatown and see them on...Read More
