Tag Archives: chicken

Turkey legs braised with gravy and onions

Serves 4-6

  1. 2 1-3/4lb turkey legs, separated
  2. 18tb flour
  3. 1 onion
  4. 1 leek
  5. 2 stalks celery
  6. 4 cloves garlic
  7. 1tsp peppercorns
  8. 1 cup white wine
  9. Half a bunch of thyme
  10. 2 bay leaves
  11. 6 cups turkey or chicken stock
  12. 1lb cipolline or pearl onions
  13. 1 yolk
  14. 2tb cream
  15. 4tb parsley
  • Dredge skin-side of turkey in 1 cup flour and brown skin-side down for 5-8 minutes. Set aside.
  • Add 3-7 for 10 minutes. Add remaining 2tb flour for 2 minutes. Deglaze with wine and boil until almost evaporated.
  • Add 9-10 and half of stock and bring to a simmer. Add turkey skin-side up, and enough stock to cover bottom but not submerge skin and simmer uncovered for 30-45 minutes or until internal temperature reaches 165 degrees. Set aside.
  • Add remaining stock and onions and simmer for 20 minutes. Set onions aside and reduce gravy to 3 cups, about 15-20 minutes.
  • Temper 13-14 and whisk into gravy off-heat. Strain gravy, add back to pot and add back turkey and onions. Warm through on low heat, add parsley and serve.
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Lemony chicken and spinach Israeli couscous

Serves 4

  1. 1.5-2lb chicken, cut into 1in pieces
  2. 2 leeks
  3. 1-1/2 cups Israeli couscous
  4. 3 cups chicken broth
  5. 2oz spinach, chopped
  6. 1-1/2oz parmesan
  7. 1/2 cup peas
  8. 1/3 cup cream
  9. 1tsp lemon zest
  10. 1tb lemon juice
  • Brown chicken for about 6 minutes. Set aside.
  • Cook 2-3 for 5 minutes. Add broth, bring to a boil and simmer covered for about 12 minutes, stirring occasionally.
  • Add chicken and continue simmering covered for about 5 minutes. Add remaining ingredients and serve.

Stovetop roasted chicken with lemon herb butter and capers

Serves 4

  1. 3lb chicken pieces, breasts pounded 3/4in to 1in
  2. 1tsp rosemary or thyme
  3. 2 cloves garlic
  4. 2tb capers
  5. 2tb water
  6. 1/2tsp lemon zest
  7. 1tb lemon juice
  8. 6tb butter, cut into tablespoons
  9. 1tb chives
  • Season chicken with 1/2tsp rosemary or thyme and place skin-side down in a cold 12in skillet. Cover and place on medium heat for 15 minutes. Raise heat to medium high for 10-15 minutes or until cooked through and set aside.
  • Remove all but 2tsp fat from skillet. Cook remaining rosemary or thyme and 3-4 for 1 minute. Take off-heat and add 5-7. Whisk in butter 1 piece at a time. Add chives and serve.

Chicken piccata with lemon slices

Serves 4-6

  1. 4 6-8oz boneless breasts
  2. 2 lemons
  3. 3/4 cup flour
  4. 4tb oil
  5. 1 shallot
  6. 1 clove garlic
  7. 1 cup chicken broth
  8. 3tb butter, cut into 6 pieces
  9. 2tb capers
  10. 1tb parsley
  • Halve chicken crosswise. Halve thicker halves horizontally. Pound to 1/2in thickness, season and set aside for 15 minutes.
  • Meanwhile, halve one lemon lengthwise. Take one half, trim ends, halve lengthwise and cut into 1/4in slices. Juice remaining lemon to get 3tb juice and set aside.
  • Dredge chicken in flour and cook in 2 batches in a 12in skillet on medium heat for 2-3 minutes per side. Set aside.
  • Cook 5-6 for 1 minute. Add broth, lemon slices and lemon juice and bring to a simmer. Add back chicken and cook for 4 minutes, flipping halfway. Set chicken aside, whisk 8-10 into sauce and serve.

 

Brick chicken breast with roasted lime pan sauce

Serves 2

  1. 1-1/2lb whole skin-on deboned chicken breast
  2. 2tsp cumin
  3. 2tsp tumeric
  4. 1tsp paprika
  5. 1/2tsp salt
  6. 2 limes, halved
  • Place a 10in cast iron skillet in a cold oven and heat to 475 degrees. Meanwhile, season chicken with 2-5.
  • Place skillet on stove-top on med-high heat and sear chicken for 2 minutes. Add limes cut-side down to pan, place a sheet of foil over chicken, weigh down with something heavy and oven-safe and transfer to oven for 10 minutes.
  • Remove from oven and flip for 1 minute. Set aside and squeeze limes into pan drippings. Serve.

Shallow-fried chicken sandwiches

Serves 4

  1. 6 3oz boneless chicken thighs
  2. 1tb chipotle powder
  3. 2tb mayo
  4. 1tb pickle brine
  5. 1tsp salt
  6. 1-1/4 cups flour
  7. 1/2 cup cornstarch
  8. 1/2 cup oil
  9. 2-2.5 cups slaw
  10. 4 buns
  • Toss chicken with 2-5. Mix 6-7 in a bag, add chicken and shake to coat.
  • Heat oil in a 12in skillet on med-high heat, add chicken, cover, and cook for 4-5 minutes per side or until internal temperature reaches 175 degrees. Halve and divide along with slaw into buns. Serve.

Chicken canzanese

Serves 4-6

  1. 2oz slab bacon or lardons, cut into 1/4in cubes
  2. 4 cloves garlic, sliced
  3. 8 bone-in thighs
  4. 2tsp flour
  5. 2 cups white wine
  6. 1 cup chicken broth
  7. 4in bare rosemary stem + 1/2tsp leaves
  8. 4 cloves
  9. 12 sage leaves
  10. 2 bay leaves
  11. 1/2tsp red pepper flakes
  12. 1tb lemon juice
  13. 2tb butter
  • Render and crisp bacon in a 12in skillet, adding garlic during last minute of cooking, and set aside.
  • Cook chicken skin-side down for 5-8 minutes. Flip and cook for 5 minutes. Set aside.
  • Remove all but 2tb fat. Add flour and cook for 1 minute. Whisk in 5-6 and reduce for 3 minutes. Add rosemary stem, 8-11 and bacon mixture. Add chicken skin-side upĀ  and bake in the lower-middle of a 325 degree oven (if liquid bubbles vigorously after 15 minutes lower to 300 degrees) for 75 minutes.
  • Set chicken aside and discard herbs. Reduce sauce to 1-1/4 cups and add rosemary leaves and 12-13. Serve.