…chicken for 10 minutes. Reduce the oven temperature to 375°F and roast the chicken for 20 minutes. Cover the chicken loosely with foil and roast for 25 to 30 minutes…
…chicken for 10 minutes. Reduce the oven temperature to 375°F and roast the chicken for 20 minutes. Cover the chicken loosely with foil and roast for 25 to 30 minutes…
…the skillet from the heat while you prepare the chicken. Working with half the chicken at a time, season the chicken on both sides with salt and pepper and dip…
…chicken. Cut the pounded chicken in half if the slices are too large to sauté easily. Pat the chicken dry. In a large skillet combine the oil with the capers,…
Chicken salad, that summertime classic, often suffers from Chewy Chicken Syndrome, a pitfall that requires a tightrope walk to avoid. You want to build the recipe around white meat chicken…
Chicken, Shrimp, Peanut and Cashew Stew This stew is about simple ingredients but with an exotic result. The favorite Bahian combination of chicken and shrimp comes together in a creamy…
…chicken to the skillet and simmer just until reheated. Add the butter to the pan and swirl until it has melted. Divide the chicken among 4 dinner plates; spoon the…
Chicken, Shrimp, Peanut and Cashew Stew Serves 6 to 8 1 whole chicken (3 to 4 pounds), cut into 8 pieces with the skin on 3 cloves garlic, coarsely chopped…
…until the breast is about ¼-inch thick; remove and set aside. Repeat with the remaining chicken breasts. (See “How to Make Pork or Chicken Scallopine/Cutlets” video.) Put 3 sage leaves…
…between fully-cooked moist and over-cooked dry chicken. Here’s how to make my “Can’t Overcook ‘Em Chicken Breasts.” Bring 3 cups Homemade Chicken Stock to a boil over high heat in…
…cups Chicken Stock (See Episode 103) Two 6 1/2-ounce jars marinated artichoke hearts, drained 1 1/2 tablespoons unbleached all-purpose flour Preheat the oven to 350 degrees F. Season the chicken…
…parsley and the cooked chicken. Mix everything together, being sure to coat the chicken well in the sauce. Serve immediately, with generous portions of the sauce poured over the chicken….
This soup combines two of my favorite recipes—Eileen Yin Fei Lo’s gingery Chinese chicken broth and Jacques Pépin’s chicken breast stuffing—with one of my favorite techniques, wonton as ravioli. Eileen…
I recently got an e-mail from David who said “I am making chicken soup for my picky eaters, and . . . . the soup has little chicken flavor and…
…couscous. Serves 6 2 tablespoons vegetable oil 2 medium onions, finely chopped 4 chicken necks, trimmed and cut crosswise into 4 or 5 pieces 1 pound chicken gizzards, trimmed 6…
…evocative of fried chicken. It’s juicy. It’s crispy. It’s delicious – and it’s much less caloric than actual fried chicken. I learned about the tenderizing effects of buttermilk from my…
One of my favorite dishes is Buffalo chicken wings, that irresistible combination of deep fried chicken wings tossed in hot sauce with a side of blue cheese dipping sauce and…
…water and some citrus juice. Set aside. Cook the chicken: Scrape the marinade from the chicken and reserve. Heat the oil in a large, heavy-bottomed pot over medium high heat….
…a brief moment, just before it dries out, when chicken is cooked perfectly. If you poach your chicken breasts according to the method in this recipe, you will capture that…
…the chicken dry and sprinkle all over with salt and pepper. (Discard the marinade.) Dredge the chicken lightly in flour, shaking off excess. Heat the oil in a 12-inch heavy…
…then removed the fat. I don’t know how else they got chicken flavor in there. I like to use chicken wings, because they have equal parts of chicken (flavor), bones…
…about 30 seconds. Add the tomatoes or salsa, stir in the stock, and simmer for 8 minutes. Return the chicken to the skillet and simmer, turning often, until the chicken…
…or preheat a gas grill. Rinse and dry each chicken breast, remove the tenderloins if they’re still attached, and save them for another use. Brush the chicken lightly with oil…
…I learned it from Jean and think of it as Jean Anderson’s Chicken, and I have never met a chicken lover who wasn’t nuts for it, kids and grown-ups alike….