Chicken Bow Tie Pasta

Chicken Bow Tie Pasta

Bow Tie Pasta is also called Farfalle which is the Italian word for butterfly.  This quick dish will feed 4 to six.

Ingredients:  

1 package (16 ounces) bow tie pasta
5 tablespoons butter, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 medium yellow summer squash or zucchini, cut into 1-inch pieces
3 tablespoons all-purpose flour
2 garlic cloves, minced
1-1/2 cups fat-free milk
3/4 cup grated Parmesan cheese

Directions:
In a 6-qt. stockpot, cook pasta according to package directions.

In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat.

In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper.

Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.

Almond Crusted Chicken Breasts

Almond Crusted Chicken Breasts

Ingredients
1 1⁄2 cups sliced almonds
4 chicken breasts, boneless, skinless and cut in half
Salt
Freshly ground black pepper
1⁄4 cup flour
1 large egg, beaten
1⁄4 cup butter, melted
1 teaspoon fresh lemon juice
1 1⁄2 teaspoons fresh basil, chopped

Directions
Preheat oven to 425°F. 

Using your hands, lightly crush almonds into small pieces; set aside.

Place chicken breasts between two sheets of plastic wrap. Pound the chicken lightly with a mallet or meat pounder. 

Season with salt and pepper, and dredge chicken in flour. Dip chicken in beaten egg. Press each chicken breast in almonds, covering chicken well.

Place on buttered baking sheet.  Bake 12 to 15 minutes.

Meanwhile melt butter, add lemon juice and chopped basil leaves.  Drizzle over cooked chicken breasts.

Meanwhile heat butter, lemon juice and basil in a skillet. Drizzle over cooked chicken breasts.

Chicken Kiev ~ Chicken Kyiv

Chicken Kyiv

A dish with a long history, Chicken Kiev is being amended to Chicken Kyiv by supporters of Ukraine to show respect for the country. The switch moves from the Russian spelling of the Ukrainian capital to its local spelling. A classic dish that consists of a breaded and fried chicken breast filled with a flavorful buttery filling, Chicken Kyiv has a fascinating history that traces back to 19th-century Russia. Despite its name, the dish is actually believed to have been first produced in France as “côtelette de volaille à la Kiev,” which translates in English to “chicken cutlet Kiev style.”

Ingredients

1 pound ground chicken

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

1 tablespoon fresh dill, chopped

1 teaspoon lemon zest

1 teaspoon salt

½ teaspoon black pepper

4 tablespoons unsalted butter, divided into 1 tablespoon portions and frozen

½ cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs

Vegetable oil, for frying

Directions:

Combine in mixing bowl chicken, garlic, parsley, dill, lemon zest, salt and black pepper. Mix well until all ingredients are evenly distributed. Divide mixture into 4 equal portions and shape each portion around frozen piece of butter into log shape. Place logs on parchment-lined baking sheet and freeze for 30 minutes to firm up.

Prepare three shallow bowls or plates: one with flour, one with beaten eggs, one with breadcrumbs. Remove chicken logs from freezer. Roll 

a log in flour to coat lightly, then dip into beaten eggs, making sure it is fully coated. Roll in breadcrumbs, pressing gently so crumbs stick. Repeat process with each chicken log.

Add vegetable oil to cover bottom of large skillet, about ¼ inch, and turn to medium heat. Carefully place breaded chicken logs in hot oil and fry about 3−4 minutes per side, or until golden brown and cooked through. Once cooked, transfer to paper towel-lined plate to remove excess oil. Serve hot with choice of side dishes, such as mashed potatoes and steamed vegetables.

Cold Pasta Salad

Cold Pasta Salad

Measure with your heart
Angel Hair Pasta
Tomatos, diced
Onion, diced
Fresh Parsley, Oregano, Basil, Garlic chopped
Some prefer Red Wine Vinegar, I prefer a traditional Balsamic
A dash of sugar
Olive Oil
Top with Parmesan, Chicken and I even threw in some mozzarella pearls
Serve Cold
It’s nice to keep the mixture separate from the pasta to store in fridge and serve as needed.

Unfried Chicken With Thyme Ranch

Unfried Chicken With Thyme Ranch

To simulate the flavour and crunch of fried chicken, thighs and drummies are seasoned with Old Bay, dipped in eggs and buttermilk then coated in crushed cornflakes. Baked to golden perfection, the juicy pieces are served with a tangy ranch dip flavoured with thyme. When shopping for cooking spray, look for brands where the only ingredient is oil.CJJ

Ingredients:
Thyme Ranch Dip
1/2 cup (125 mL) mayonnaise, preferably Hellmann’s
1/2 cup (125 mL) shaken buttermilk
2 tsp (10 mL) fresh lemon juice
1 small clove garlic, grated on rasp
Salt and freshly ground pepper to taste
1/4 cup (60 mL) finely sliced chives
1 tsp (5 mL) finely chopped thyme
Chicken
6 skin-on, bone-in chicken thighs, about 1 3/4 lbs (795 g) total
6 skin-on chicken drumsticks, about 1 1/3 lbs (605 g) total
Old Bay Seasoning and salt to taste
Olive or canola oil spray
6 cups (1.5 L) cornflakes
2 large eggs
1/4 cup (60 mL) shaken buttermilk
1 tsp (5 mL) paprika
1/2 tsp (2 mL) garlic powder
Salt and freshly ground pepper to taste
Flaky sea salt to finish (optional)
Frank’s RedHot sauce for serving

Directions:
For the ranch, whisk mayo, buttermilk, lemon juice, garlic, salt and pepper in a mixing bowl until smooth. Stir in herbs. Transfer to an airtight container. Cover and refrigerate up to 1 week.

For the chicken, lay out chicken on a baking tray. Pat dry with paper towel. Season lightly with Old Bay then lightly with salt. Transfer to an airtight container. Refrigerate overnight.

Preheat oven to 400°F (204°C). Line a baking sheet with foil. Cover with a rack. Spray rack with oil.

Place cornflakes in a large freezer bag. Press out air and seal. Using a rolling pin, roll bag to crush cereal until most flakes are 1/4 inch (5 mm) or less. Transfer to a shallow baking dish. Set aside.

In a large bowl, whisk eggs, buttermilk, paprika, garlic powder, salt and pepper. Working one piece at a time, dip chicken in egg mixture, letting excess drip off. Dredge in cornflake mixture and place on prepared tray, skin side up. Spray chicken with canola oil. Bake on middle rack until crispy and cooked through, about 45 minutes.

Remove from oven and transfer to a serving platter. Sprinkle lightly with flaky salt (if desired) and serve with Thyme Ranch Dip and Frank’s RedHot sauce.
Serves 4 to 6

Chicken Korma

CHICKEN KORMA RECIPE

Chicken korma recipe is a muglai speciality. Chicken korma curry has pieces of boneless chicken cooked with almond sauce and spices and garnished with roasted almonds.  Serves : 2  Cooking time : 30 mins

Ingredients:

400 gms chicken breasts, chopped in big pieces
1 tblsp ground almonds
1 tblsp lemon juice
1/2 tsp black pepper powder
1 tsp garlic paste
2-3 oil or clarified butter(ghee)
1 medium size onion, chopped finely
1/4 tsp turmeric (haldi) powder
150 ml curd (dahi)
2 green chillies
4 pods cardammom
3 cloves
2 medium size cinnamon sticks
1 bay leaf
1/2 tsp garam masala
1 tblsp chopped green coriander
1/2 tblsp roasted chopped almonds
Salt to taste
Directions:

Marinate the chicken pieces with lemon juice, pinch of salt, black pepper and garlic paste. Rub the mixture thoroughly to the pieces and keep it aside for 1/2 an hour.

In a heavy bottom pan, heat the oil/ghee and when it is medium hot add the chopped onions and turmeric.

Fry till the onions are light golden and then take them out and keep aside. Leave the oil behind for further use.

In a mixer make a fine paste of fried onions, curd, almonds, green chillies. Pour this mixture on the marinated chicken pieces.

Now reheat the oil in the pan on medium flame and then add cardammom, cloves, cinnamon and bay leaf. Stir them for 30 secs and then add the marinated chicken along with leftover paste.

Let the chicken cook on low flame while stirring occasionally till it boils. Then cover the pan with a lid and let it simmer till the chicken is cooked properly.

Finally add garam masala and chopped green coriander.

Add the salt according to taste and garnish with roasted almonds and some cream

Cast Iron Skillet Chicken With Fingerling Potatoes

Cast-Iron Skillet Chicken With Fingerling Potatoes 

Ingredients
3 tablespoons extra-virgin olive oil
3 pounds (1.4 kg) bone-in skin-on chicken cut into pieces and patted dry with a paper towel (from about a 4-pound chicken)
2 tablespoons kosher salt
1 tablespoon black pepper
2 pounds (910 g) fingerling potatoes, chopped into 2-inch (5 cm) oblique cuts (so there are two angled sides)
1 recipe Basil Chimichurri

Basil Chimichurri 
1 cup (40 g) roughly chopped fresh basil
1 cup (50 g) roughly chopped fresh flat-leaf parsley
1⁄4 cup (35 g) finely chopped red onion
1 cup (240 ml) extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt

Directions:

Cast-Iron Skillet Chicken: Heat the olive oil in a large cast-iron skillet set over medium-high heat. Season the chicken with the salt and pepper on both sides and place the chicken pieces skin side down in the skillet. 

Fill in the pan with the potatoes. (You want the pan really full so that the surface area is completely covered with chicken and potatoes.) Cover with a lid and cook for 8 to 10 minutes, until the chicken has released its juices and everything is golden. 

Flip the chicken, cover again, and cook for another 10 minutes, or until the thickest part of the chicken reaches 165°F (74°C). Remove from heat, add dollops of chimichurri on top, and serve immediately. 

Basil Chimichurri: Add all ingredients to a bowl and stir with a fork to combine. The chimichurri is best served immediately, while the herbs are still fresh, but it can be stored, covered, in the refrigerator

 

One Pan Honey Glazed Chicken With Shallots

One Pan Honey Glazed Chicken with Shallots

This One Pan Honey Glazed Chicken with Shallots is a one-pan wonder with notes of honey, chili pepper heat with dressed shallots and parsley.
Ingredients:
2 lbs. Bone-in, Skin-on Chicken Thighs or Drumsticks (4 to 8 pieces)
Kosher Salt
2 tbsp. Neutral Oil, such as Grapeseed or Canola, divided
1 lb. Shallots (about 8), peeled and halved, quartered if large
3 tbsp. Honey
2 tbsp. Fresh Lime Juice
1 Garlic Clove, minced
1 Fresh Hot Chile, such as Thai, Jalapeño or Serrano, minced with or without seeds
1 tbsp. Sherry Vinegar
1/2 cup Chopped Flat Leaf Parsley
Directions:
Pat your chicken thighs very dry with paper towels. Then sprinkle all sides of each of thigh with Kosher salt; set the plate of thighs aside.

Over medium heat, heat 1 tablespoon of grapeseed or vegetable oil and toss in the shallots. Let the shallot pieces lightly caramelize, stirring often. This should take about 10 minutes.

When the shallots are looking evenly browned and have softened, transfer them to a separate bowl and set aside.

Raise the heat under your skillet to medium-high and heat 1 tablespoon of grapeseed or vegetable oil. Add the chicken thighs, skin side down and let cook, undisturbed for about 10-12 minutes, or until the chicken thighs easily release from the pan and the skin is browned and crisp. Flip the chicken thighs and let cook on the meat side for about 5 minutes.  Serves 2 to 4.

Transfer 1-2 chicken thighs to a plate and top with some of the dressed shallots. Drizzle pan sauce over the shallot-topped chicken and serve.

Prep Time: 10 Minutes – Cooking Time: 30 Minutes – Total Time: 40 Minutes

Roasted Chicken and Clementines

Roasted Chicken & Clementines

Inspiration for the flavors here came from the clementine. Most of the supply comes from Morocco, and the spices here are definitely tagine-ish. The method, though, couldn’t be less exotic. Everything gets assembled in a roasting tin and blasted at high heat for a (relatively) short cook, just long enough to make some aromatic rice to go with it.

Ingredients:

Spice Mixture:

2 tsp (10 mL) ground cumin

1 tsp (5 mL) ground coriander

1/2 tsp (2 mL) turmeric

1/4 tsp (1 mL) cayenne

1 tsp (5 mL) paprika

1 1/2 tsp (7 mL) salt

1/4 tsp (1 mL) finely ground black pepper

8 bone-in, skin-on chicken thighs

1 cup (250 mL) chicken stock

1/2 cup (125 mL) clementine juice

8 small shallots, peeled and halved lengthwise

6 Medjool dates, pitted and quartered lengthwise

1 large clove garlic, finely grated

3 clementines, sliced 1/4 inch (5 mm) thick

1/2 cup (125 mL) oil-cured black olives (optional)

Directions:

 Preheat oven to 450°F (232°C).

Make spice mixture by stirring spices together in a small bowl.

Add chicken to a large bowl, sprinkle spice mixture over and toss until evenly coated; set aside.

To a large, shallow roasting tin, add chicken stock, clementine juice, shallots, dates and garlic. Give everything a stir to break up the garlic, then tuck in chicken thighs, skin side up. Evenly distribute the clementine slices, doing your best to avoid placing over chicken skin (it’s okay if some of the clementine slices overlap each other).

Roast for 35 to 40 minutes or until chicken skin is crisp. Sprinkle olives over, if using, and let stand for 10 minutes before serving with basmati rice, couscous or mashed potatoes.  Serves 4

 

Chicken Thighs In Galic Sauce

 

Chicken Thighs In Garlic Sauce

Ingredients:

5 lbs. chicken thighs

1/2 cup all purpose flour

2 shallots, chopped

3/4 garlic cloves

3 teaspoons salt or to taste

1 teaspoon black pepper

1 teaspoon oregano

2 tablespoons fresh parsley

1/4 tablespoon butter

12 cherry tomatoes, cut in half

1/2 cup white wine

1/4 cup EVOO

Directions:

Place thighs in a large bowl and season with S&P and oregano.  Mix well together.  Remove and coat with flour.  In a deep pan heat on medium high,  then add  EVOO.  Add chicken thighs and brown on both sides.  Remove thighs and set aside.  

Bring heat down to medium and add butter, garlic, and shallots: Sauté until translucent.  Add wine and let sauce reduce for 5 minutes.  Add the thighs back to the pan with the tomatoes and parsley and let simmer on medium-low for 5 more minutes.

Serve over rice or your choice of vegetable or polenta. 

German Kasespatzle

German Kasespatzle

This is a versatile dish which can be made for brunch, lunch or dinner.  It can be made with or without meat by substituting mushrooms.
Servings: 6 servings
Ingredients
¾ pound cooked pheasant or chicken, shredded
4 cups onions, about 2 large, sliced root to tip
3 tablespoons butter
1/2 teaspoon dried thyme
2 to 4 teaspoons honey
Spatzle
2 cups flour
A few gratings of nutmeg, about ¼ teaspoon
2 eggs, lightly beaten
¼ cup heavy cream
1 cup buttermilk
A healthy pinch of salt
To Finish
5 ounces Gruyère or Swiss cheese, shredded
¼ cup chopped chives or parsley

Directions
Preheat the oven to 400°F, and grease a casserole dish or ramekins.
Caramelize the onions. Heat the butter in a large frying pan over medium-high heat and sauté the onions until they begin to brown on the edges. Then turn the heat to low, cover the pan, and cook, stirring occasionally, for about 30 minutes. Toward the end of this time, stir in the thyme and honey. When the onions are pretty and brown, turn off the heat and set aside.

You can make the spätzle while the onions are cooking. Mix all the spätzle ingredients together into a batter that should be a bit thicker than pancake batter. Bring to a boil a large pot of water and salt it well.
To make the spätzle, use a spätzle hopper or use a colander with wide holes. Add the batter to the hopper or the colander, hold it over the simmering water, and drip the batter into the water (if you’re using a colander, a rubber spatula will help move the batter through the holes). You’ll be making lots of little dumplings. Let them boil on the surface for a minute or two, then scoop the dumplings out with a slotted spoon and arrange them on a baking sheet to cool. Coat them with a little butter or oil to keep them from sticking together.
Make the dish by layering some spätzle, then pheasant meat, then caramelized onions, then a bit of the chopped herbs, then cheese into the casserole dish or ramekins. Shoot for at least two layers—three is better—and be sure that shredded cheese is on top.
Bake for 15 to 20 minutes, until the cheese melts and begins to brown.

Notes
Once made, kasespatzle reheats well. Put portions in an ovenproof container, cover and reheat at 350°F for about 20 minutes.
Keys to Success
If you don't want to use shredded white meat, cooked mushrooms or chopped, crispy bacon or cooked ham are good options.
You can mix the spätzle with the pesto of your choice for added color and flavor. My choice would be arugula pesto or parsley pesto.

 

Lebanese Chicken Rice Pilaf ~ Hushweh

Lebanese Chicken Rice Pilaf  ~ Hushweh

Ingredients:
For the chicken:
3 to 4 pound chicken
1 medium onion, peeled and quartered
Paprika
Granulated Garlic Powder
Kosher salt
Black pepper
For the hushweh:
1 pound ground beef or lamb
1/2 tablespoon cinnamon
Kosher salt and freshly ground black pepper
1 cup long grain white rice
6 tablespoons butter
2 cups low-sodium chicken broth
3/4 cup pine nuts or slivered almonds, toasted

Directions:
Preheat the oven to 425 degrees.

Pat the chicken dry. Place it in a large roasting pan with ½ cup of water surrounding the chicken. Stuff the onion in the cavity. Rub a couple of tablespoons of oil over the skin to coat and season lightly with paprika, garlic powder, salt and pepper.

Roast the chicken until it the juices run clear when the chicken is pierced, and the meat reaches an internal temperature of 160 degrees on an instant-read thermometer, about 1 hour. Meanwhile, baste the chicken every 15 minutes.

To toast the nuts, in a small skillet over medium heat, melt 1 tablespoon of butter. Add the nuts and cook, stirring constantly, until golden brown. Remove from the heat. Salt lightly. Try not to eat all of the nuts now—you’ve made them for the hushweh.

While the chicken is roasting, make the hushweh: In a large dutch oven or sauté pan over medium heat, cook the ground beef, using a wooden spoon to crumble it, until no trace of pink remains.

Season the beef with cinnamon, salt and pepper to taste and stir to combine. Add the rice and 2 tablespoons butter and cook, still over medium heat, stirring constantly, until the butter melts and the rice kernels are completely coated. Add the broth and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes. Do not stir while cooking.

Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove and discard the skin. Shred the chicken into bite-size pieces.

Add the chicken, 1/2 cup of the toasted nuts, remaining 5 tablespoons butter (or more, if you prefer) and plenty of salt and pepper to the hot rice mixture and stir to combine. Sprinkle with the remaining nuts and serve immediately.

Chicken Pot Pie

Chicken Pot Pie, Quick and Easy

Ingredients:
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups of chicken broth
1 cup half and half
1 teaspoon of salt
1/4 teaspoon pepper
4 C chicken, cook and chop
2 pie crusts (store bought or according to your own recipe) or

   Buttermilk Flakey Biscuits cut into quarters or halves for top crust

Directions:
Preheat oven 400°F. Brown the onion, celery, carrots and potatoes in the margarine for 10 minutes.
Add flour to sautéed mixture, stirring well, cook for one minute, stirring constantly. Mix broth and half and half. Stir to vegetable mixture.  Pour into prepared dish with crust.  Place either pie crust or flakey biscuits cut as shown for topping.

Bake 30 minutes or till filling bubbles and crust is browned.                          

Air Fryer Crispy Chicken

Airfryer Crispy Chicken

 The key to this recipe and getting Air Fryer Crispy Chicken is to coat the chicken with potato starch before air frying. Potato Starch is a classical way to make fried chicken, as it makes the outside crispy by trapping the moist and juices of the chicken inside, while outside, it creates a crispy exterior. Perfect for the air fryer. This is perfect for any Air Fryer Chinese Chicken Dish!

Items you need to prepare Air Fryer Sesame Chicken

Chicken cut in chunks and coated with Potato Starch

Ingredients:

Chicken Breasts or Chicken Thighs
Potato Starch
Olive Oil

Brown Sugar

Soy Sauce
Orange Juice
Hoisin Sauce
Ground Ginger
Garlic Powder
Water
Cornstarch

Directions:

Cut up the chicken into  1-2 inch pieces. Place the diced chicken into a large bowl. Add in the potato starch and use your hands to coat it evenly. Place the coated chicken onto the air fryer tray or in the air fryer basket. Spray the chicken generously with olive oil. Set the timer to 7 minutes, at 350 degrees F, air fryer setting. After the time, flip the chicken with tongs and air fry for another 5-7 minutes.

Grilled Chicken With Italian Salsa Verde

                               

                               Grilled Chicken With Italian Salsa Verde

Grilled Chicken with Salsa Verde (an Italian herby caper sauce) – a simple easy weeknight meal perfect for supper on the patio!

Ingredients:
4–6 pieces of skin-on, bone-in chicken – thighs or breasts (or cut up a whole chicken)
kosher salt and pepper to taste 

Italian-Style Salsa Verde

1 cup Italian parsley ( packed, tender stems ok) feel free to sub part basil
2 garlic cloves

2 tablespoons lemon juice
2 teaspoon lemon zest
2 Tablespoon capers
1 Tablespoon caper “juice” from the jar
1 anchovy ( optional)

Add olive oil after above ingredients are chopped.  See note
⅓ cup olive oil plus more for cooking
1/4 teaspoon salt and pepper, or to taste  

Tuscan Tomato Salad
2 lbs heirloom tomatoes
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
scattering of herbs (optional)

Directions:   

Preheat grill to medium-high and oven to 350 F.

Season chicken generously with salt and pepper on all sides.

On a well-greased grill, grill chicken over medium heat until good grill marks appear on both sides covering the grill. Place chicken in 350 F. oven, uncovered until cooked through 10-15 minutes, depending on the cut. (Use a thermometer. 160F for Breasts and 170 F for thighs.) 

Feel free to keep on the grill, in a cooler spot until cooked through.

While chicken is grilling, make the Italian Style Salsa Verde.

Place all the ingredients in a food processor and pulse, repeatedly, about 15 times, until chopped and just combined – but NOT smooth. Place in a bowl and set aside.

Slow-Roasted Chicken With Four Heads Of Garlic

Slow-Roasted Chicken With Four Heads Of Garlic

Chicken thighs and drummies are slowly roasted with butter, sage and whole heads of garlic, yielding a rich pan sauce tempered by the briny bite of capers. The garlic becomes unbelievably creamy, and the chicken is crisp and succulent. This method for cooking chicken was developed by Andy Baraghani at­ Bon­ Appétit.

Ingredients:
4 large chicken thighs, about 2 lbs (905 g) total
4 large chicken drumsticks, about 1 lb (455 g) total
Salt and freshly ground pepper to taste
4 heads garlic
3 bay leaves
12 large sage leaves
2 tbsp (30 mL) unsalted butter, melted
1/3 cup (80 mL) dry white wine
3 tbsp (45 mL) capers, rinsed
Crusty bread for serving

Directions:

Preheat oven to 325°F (163°C).

Place chicken in a large heavy-duty baking dish. Season both sides with salt and pepper. Arrange skin-side up. With a sharp serrated knife, cut a layer off the top of garlic heads, just enough to expose the tops of cloves. Add, cut sides down, to dish with chicken. (It’s okay if it’s snug.) Tuck bay and sage leaves between and under the chicken. Brush everything with melted butter. Pour wine into the pan.

Bake chicken on the middle rack. After 30 minutes, baste chicken and garlic. After another 30 minutes, baste again and add capers. Continue cooking until chicken is browned and almost falling off the bone, other 30­ minutes (or 1 1/2 hours in total). Let stand for 10­ minutes. Serve in the middle of the table with crusty bread for mopping up juices and spreading garlic.

Serves 4

 

Chicken Pot Pie

Chicken Pot Pie

Ingredients
1 (3 1/2-pound) broiler fryer
2 quarts water
1 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, cut into 2-inch pieces
1 medium onion, quartered
1 bay leaf
1 (16-ounce) package frozen mixed vegetables
2 large potatoes, peeled and cubed
1/2 cup butter or margarine
1/2 cup all-purpose flour
1 cup milk
1 1/2 teaspoons salt
1 1/4 teaspoons pepper
1/4 teaspoon dried thyme
2 hard-cooked eggs, sliced
1 (9-inch) refrigerated piecrust

Directions
Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; remove the skin, bone, and cut into bite-size pieces.

With a large spoon, skim fat (oily liquid) from surface of broth reserved in Dutch oven; bring broth to a boil. Add frozen vegetables and potatoes; return to a boil. Reduce heat, cover, and simmer 8 minutes or until tender. Remove vegetables from broth, and set aside. Measure 3 cups broth; set aside. Reserve remaining broth for other uses.

Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 11/2 teaspoons salt, 11/4 teaspoons pepper, and thyme. Add vegetables, chicken, and hard-cooked eggs; stir gently. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.

Roll out piecrust on a lightly floured surface into a 15- x 11-inch rectangle (piecrust will be very thin). Place over chicken mixture; crimp edges, pressing against sides of baking dish. Cut slits in top for steam to escape; bake at 400° for 20 minutes or until golden brown.

Chicken and Asparagus Crepes

Chicken and Asparagus Crepes

Ingredients:
3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought crepes (about 9 inches each
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest

Directions:
Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes. 

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. 

Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Chicken Stew With Dumplings

Chicken Stew With Dumplings

Stew

4 tablespoons (57g) butter, cold
1/2 cup flour
3 cups (680g) chicken broth
1 teaspoon dried thyme
1 bay leaf
salt and pepper to taste
1/4 teaspoon Worcestershire sauce
4 cups (454g to 510g) diced cooked chicken
2 1/2 cups (312g to 340g) frozen mixed vegetables, thawed and/or cooked; or a mixture of cooked peas and carrots
Dumplings
2 1/4 cups (255g) flour
2 tablespoons chopped fresh chives or parsley or 2

   teaspoons dried, optional    

3/4 cup (170g) buttermilk
1 large egg
2 tablespoons (28g) butter, melted

Directions:

In a soup pot, heat the boil ober medium heat.  Add the onion, carrots, peas, and celery, cover and cook, stirring occasionally until the vegetables soften, about 5 minutes.  Add the stock and bring to a boil over high heat.  Reduce the heat to medium-low and simmer until the vegetables are tender, about 20 minutes.  Add the chicken.  Season with salt and pepper.

To make the dumplings, in a bowl, whisk together the flour, baking powder and 1/2 teaspoon sea salt.  Stir in the sage.  Add the milk and stir to make a soft dough.  Using a tablespoon, drop equal amounts of the dough onto the surface of the simmering soup.  Cover and cook until the dumplings are firm, about 15 minutes. 

• Spoon the soup and dumplings into warmed large bowls and serve at once.  Serves 8

Variation:  To make a classic chicken noodle soup, omit the dumplings and add cooked egg noodles or small pasta shapes, such as datalink, along with chicken, cooked long-grain rice and heat through.  

For chicken and rice soup, add cooked noodles or long grain rice and heat through.  Don't add uncooked noodles or rice as they will take up too much liquid, making the soup too thick.  

Pork and Fennel Sausage Rolls

Pork And Sausage Rolls

How About Bratwurst Rolls?

Ingredients:
2 tablespoons extra-virgin olive oil
2 fat garlic cloves, finely grated or minced
1 tablespoon fennel seeds, plus more for finishing
3 thyme sprigs, leaves separated chopped
1 small red, yellow or white onion, diced
½ cup diced celery
½ cup diced carrots
1 ¼ teaspoons kosher salt, plus more as needed
1 pound lean ground pork (or chicken, turkey, or plant-based meat)
¼ cup bread crumbs
½ teaspoon freshly ground black pepper
1 (14- to 16-ounce) package frozen puff pastry, thawed but still cold
1 egg, beaten, for egg wash

Directions:
Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

In a large skillet, heat olive oil over medium. Add garlic and cook for 30 seconds. Stir in 1 teaspoon fennel seeds and chopped thyme, and cook for another minute or until fragrant.

Add onion and celery and cook until onions soften, about 5 minutes. Add carrots and a large pinch of salt and cook until vegetables are tender, about 20 minutes. Transfer to a large mixing bowl and set aside to cool.

Once vegetables have cooled, add ground pork, bread crumbs, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix thoroughly until well combined.

Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into four equal rectangles. In the center of each pastry, dollop a quarter of the pork mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.

Lightly brush the top of each roll with egg wash and sprinkle with fennel seeds. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.