chicken
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Calabrian Chili Chicken Wings
There’s nothing wrong with a classic buffalo wing, but this recipe uses Calabrian chilis to add a new layer of complexity that’s worth trying. By blending oil-packed chilis with garlic and vinegar, you create a creamy emulsification. This process tempers the heat while adding richness and mouthfeel to the wing sauce, all without sacrificing flavor. While a typical buffalo sauce calls for almost equal parts hot sauce and butter, this recipe calls for just a couple of tablespoons to let that chili flavor shine. As is classic for Buffalo Wings, I recommend serving with my Ultimate Blue Cheese recipe.
Big Zombie Mustard Chicken Tagine with Couscous
We think of chicken and mustard as a bit prosaic in French cooking, so for this competition Pierino (not his real name) wanted to blow off the doors but not wander too far off the reservation in the smoking aftermath. The knickname for our All Clad tagine is "Big Zombie" anyway. It's massive and it's zombiesque.
Chicken Pot Pie Provencal
This recipe has at it’s core, an adaptation of Jacques Pepin’s recipe for Poached Chicken (“Cooking at Home with Julia Child”), but whereas Jacques serves his chicken and veggies over a bed of rice, I have used his dish as a launching point for this “Chicken Pot Pie Provencal”. In addition to the customary peas and carrots, this version includes fennel, fingerling potatoes, haricot verts, oven roasted tomatoes, sauteed mushrooms with mustard seeds, and a mustard velouté enhanced with fresh tarragon and thyme.
Fall Fig and Chicken Sandwich
I love sandwiches, as well as the combo of sweet and savory. One of my favorite sandwiches is based on the Chicken Charlie—a grilled chicken and pear sandwich—that a cafe in my hometown served when I was younger. My version of the Chicken Charlie has balsamic grilled chicken, caramelized onions, fruity-nutty blue cheese spread, and sautéed figs on chewy ciabatta bread. It's the perfect fall sandwich! (Fresh figs and dried figs both work great—use dried for a chewier texture).
Poulet à la Provençale - Chicken Provence Style
I find the cuisine from the south of France and the one from Naples and Sicily very similar, the added herbs being the main difference. In this case, being "à la Provençale" it means you add "Persillade" which is a mixture of very finely minced parsley with garlic (proportion is 2 tablespoons of finely chopped parsley to 1 garlic clove) and it’s added just at the end of cooking with a squeeze of lemon juice. This is a chicken dish from Provence, quite rustic and good for winter.
Mixed Greens with Duck Prosciutto, Quince, Manchego and Maple-Thyme Vinaigrette
I came up with this recipe for a charity dinner I catered last fall. I had been looking for an excuse to use duck prosciutto, and the typical Spanish pairing of manchego and quince paste (or membrillo) led me to forgo the more standard choice of pears. What makes this salad so quintessentially fall, however, is the combination of maple syrup and thyme in the dressing - it's both woodsy and slightly sweet. This is a great salad for a dinner party, as it looks quite pretty.
Chicken Soupy Stew
This is my own creation and comes from always having leftover chicken. I remember the first time I made it: we were all going to friends for the weekend and I promised to bring "soup" for Sunday lunch--4 adults and 4 little children. Both generations cleaned their bowls. I've never before written out the recipe so, this is its debut in the written word.
Braised Chicken with Red Wine and Leeks
This recipe came about on a trip to Italy with some friends. We used a rooster instead of a hen, because that was what the local butcher had on hand. Assuming that the bird would be tougher than a standard chicken, we decided to braise it in red wine (of which we had plenty). Much to our delight, the chicken was both tender and flavorful, infused with the richness of the wine and leeks. This dish reheats beautifully (especially if you use all dark meat) and is great for serving a crowd. Just expand the recipe for a larger group.
Drunken Chicken Paprika
I came up with this recipe one night while clearing out my fridge and freezer. The Marsala adds a nice sweetness that pairs well with the paprika. I usually use a mild paprika, but I think any kind would work well. I make the dish with rice so it can soak up the delicious sauce (noodles or potatoes would work just as well). I also use bone in chicken because the bones add so much more flavor, but if you are not a fan then you can also substitute boneless breast as well.
Walking Spanish Down the Hall Chicken Thighs
There are a couple of inside jokes in this recipe. One of which is that "Walking Spanish" is the title of a Tom Waits song. It also figures in my friend Josh Ferris's novel, THEN WE CAME TO THE END.
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