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Tag Archives | chicken

Christmas Chicken Fricassee

Photography by Ellise Pierce

Makes 6 servings

2 tablespoons olive oil
Sea salt and pepper
6 boneless, skinless chicken thighs (about 2 pounds)
1 cup onion, sliced in half moons
2 cloves of garlic, minced
1 red bell pepper, sliced into 2-inch sticks
1 (28-ounce) can whole tomatoes
2 bay leaves
1 sprig fresh rosemary
½ pound spicy sausage, sliced in -inch discs
Kalamata olives for serving
Baguette for serving

Put the olive oil in a stockpot over medium heat.…

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TARRAGON CHICKEN WITH FIGS AND GORGONZOLA

Makes 4 servings

2 cups buttermilk
1 teaspoon sea salt plus pepper to taste
3 or 4 sprigs fresh tarragon plus more for serving
A few dashes Tabasco
1 tablespoon honey
2 pounds chicken tenders
8 figs
Grapeseed oil for frying
Olive oil for drizzling on the figs
2 ounces Gorgonzola
4 ounces mixed greens
¼ of a head radicchio
Balsamic Vinaigrette (recipe follows)

Put the buttermilk, salt, pepper, tarragon, Tabasco and honey in a bowl and whisk to combine.…

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Chicken Tikka

Inspired by recipes in The New York Times and Elle à Table

Makes 8-16 skewers

1 cup Greek or full-fat yogurt
¼ cup olive oil
1 yellow onion, diced
½ teaspoon red pepper fl akes
½ teaspoon turmeric
½ teaspoon cinnamon
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon salt
2 pounds boneless, skinless chicken breasts
½ red onion, sliced into 1-inch pieces
Optional garnish: chopped cilantro

To make marinade: whisk together yogurt, olive oil, yellow onion and spices in a medium bowl.…

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Orange Chicken Salad

Makes 4 servings

1-inch knob ginger, grated
3 cloves of garlic, minced
¼ cup soy sauce
¼ cup honey
Juice and zest of 2 oranges
1 pound chicken thighs
1 pound Brussels sprouts, sliced
3 tablespoons olive oil
Sea salt and pepper
4 blood oranges
Orange Vinaigrette (recipe follows)
4 handfuls arugula
Feta cheese crumbles

Make the marinade by combining the first 5 ingredients in a bowl and whisking until combined.…

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Chicken + Corn Chili

Marinating the thighs gives them an inside-out spiciness, and it tenderizes them, too. You’ ll not need to wait a day for the flavors to come together for this chili—because they’re already inside the meat.

Makes 6 servings

2 pounds boneless, skinless chicken thighs
Sea salt
1 cup Greek or full-fat yogurt
1 teaspoon ground cumin plus more for chili (divided use)
1 teaspoon chile powder
1 ear corn
2 ancho chiles
2 tablespoons canola oil
1 cup diced yellow onion
2 cloves garlic
1 (15-ounce) can crushed tomatoes
½ teaspoon smoky Spanish paprika
Cilantro, avocado, limes and tortilla chips for serving

Put the chicken thighs on a plate and salt them on both sides.…

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