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

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. 

Five-Spice Duck Two Ways With Spicy Cranberry Ketchup

Five-Spice Duck  Two Ways 

With Spicy Cranberry Ketchup

Perfumed with cinnamon and star anise, duck breasts and legs are cooked separately to maximize crisp skin and succulent flesh. They’re served with a festive cranberry ketchup amped up with ginger and hot sauce. (The recipe yields extra ketchup; this can be kept in the freezer for up to 1 year. Serve it with chicken, turkey or pork.) To serve a few more people, you can add two more duck breasts and cook them in a larger pan.
Ingredients:
Cranberry Ketchup
1 bag (12 oz/340 g) fresh or frozen cranberries, about 3 1/2 cups (875 mL)
2/3 cup (150 mL) honey
1/2 cup (125 mL) cranberry juice
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) sriracha
2 tsp (10 mL) finely grated ginger
1 tsp (5 mL) finely grated orange zest
Large pinch salt
Duck
2 tbsp (30 mL) Diamond Crystal kosher salt or 1 tbsp (15 mL) fine sea salt
1 1/2 tsp (7 mL) Chinese five-spice powder
2 boneless duck breasts, about 10 oz (285 g) each
4 duck legs, about 8 oz (225 g) each
1/4 cup (60 mL) duck fat, melted
1 tbsp (15 mL) honey
1/2 tsp (2 mL) pulp-free orange juice or water
Directions:
Cranberry ketchup, place ingredients in a medium saucepan over medium-high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, for 8 minutes— most skins will have split. Remove from heat. Cool 5 minutes then purée in blender until smooth. Pass through a fine-mesh strainer, discarding solids. Transfer to an airtight container. Cool completely. Cover and refrigerate up to 2 weeks. Serve at room temperature.

Duck, in a small bowl, mix salt and five-spice powder until combined.

Lay out duck breasts and legs on a baking sheet. Pat dry with paper towel. Using a toothpick or the tip of a paring knife, prick skin of each leg a dozen times without hitting meat. Using a sharp knife, lightly score skin of breasts in a crosshatch pattern at 1/2-inch (1-cm) intervals without going through to meat. Season both sides with spiced salt, saving any extra for another use. Place in an airtight container. Refrigerate at least 2 hours, preferably overnight.

About 2 1/2 hours before serving, place duck legs in a baking pan that fits them snugly. Pour duck fat over and flip a few times to coat, leaving them skin side up. Place on middle rack in a cold oven.

Set oven to 285°F (140°C).

Bake duck legs, basting every 30 minutes, until tip of a paring knife meets with just a little resistance, about 1 3/4 hours. Remove from oven and leave in pan.

Raise oven to 375°F (191°C).

Place duck breasts, skin side down, in medium, oven-proof, nonstick frying pan. Place pan over medium heat. When they start sizzling and rendering fat, about 5 minutes, reduce heat to medium-low. Cook, scooping and saving fat as it renders, until skin is brown and crisp, about 12 minutes more. Flip breasts and place in oven. Cook until an instant-read thermometer inserted sideways into thickest part reads 130°F (54°C) for medium-rare, about 4 minutes, or 140°F (60°C) for medium, about 6 minutes. Transfer to a cooling rack to rest.

While breasts are resting, whisk honey and orange juice or water in a small bowl. Brush duck legs and return to oven. Bake until heated through, basting once, about 5 minutes. Brush again with honey mixture. Drain briefly on paper towel then transfer to a serving platter. With a very sharp knife, cut duck breast into thin slices. Arrange on platter with legs. Serve immediately with spicy cranberry ketchup. Serves 6

Lemon Rosemary Brined Roast Chicken And Vegetables

Lemon Rosemary Brined Roast Chicken & Vegetables

The lightly salted and honey-laced brine keeps the meat moist and tender while the rosemary and lemon gently perfume the meat in this gorgeous roasted chicken. Add baby new potatoes and carrots to roast in the pan juices for a classic chicken dinner with an elegant twist. A brine is ideal for a heritage or free-range bird that might be on the tougher side and will also add a nice moisture to any type of air-chilled chicken, but it isn’t suited to a water-chilled chicken since the water from the chicken will just dilute the brine. When brining the chicken, make sure the brine is cold before adding the chicken. Immerse the chicken in the brine in a bag with the air squeezed out, or weigh it down with a lid in a bowl to make sure the brine surrounds the entire chicken, and keep the chicken refrigerated until you’re just about to roast it.

Ingredients:

Brine
8 cups (2 L) water
¼ cup (60 mL) pickling or kosher salt
1 small sprig rosemary
1 tsp (5 mL) whole black peppercorns
½ lemon, sliced
2 tbsp (30 mL) liquid honey

Chicken & Vegetables
1 roasting chicken, about 4 lbs (2 kg)
1½ lbs (750 g) baby new potatoes
1 lb (500 g) young carrots, peeled
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper
½ lemon
2 cloves garlic
1 sprig rosemary
1 bay leaf
1 tbsp (15 mL) liquid honey

Directions:

For the brine, combine 2 cups (500 mL) of the water, salt, rosemary and peppercorns in a saucepan over medium heat. Heat, stirring until salt is dissolved. Remove from heat and add lemon and honey, stirring until honey is dissolved. Add remaining water. Let cool completely.

Remove any giblets and trim off excess fat from chicken. Place chicken in an extra large sealable plastic bag set in a deep bowl and pour brine into bag. Alternatively, place chicken directly in a non-reactive container, pour in brine and place a plate on top of chicken to weigh it down. Seal bag, squeezing out air, or cover container and refrigerate for at least 8 or for up to 24 hours.

To roast chicken, preheat oven to 400°F(200°C).

Combine potatoes and carrots in a large, shallow roasting pan. Drizzle with 1 tbsp (15 mL) of the oil and season lightly with salt and pepper. Toss to coat, then push vegetables to the edges of the pan to make room for the chicken in the centre.

Squeeze juice from lemon. Set lemon juice aside and reserve rind.

Remove chicken from brine and discard brine, lemon and herbs. Pat chicken dry. Place chicken, breast-side up, in the centre of the roasting pan. Season inside of cavity with pepper and insert reserved lemon rind, garlic, rosemary and bay leaf. Tie legs together and tuck wings underneath back. Brush remaining oil all over outside of chicken and season with pepper. Roast in oven for 15 minutes.

Turn heat down to 350°F (180°C).

Roast chicken and vegetables for 1 hour.

Combine 1 tbsp (15 mL) lemon juice (reserve any extra for another use) and honey and brush all over chicken, drizzling any extra over vegetables. Stir vegetables. Roast for about 45 minutes longer or until meat thermometer in the thickest part of the thigh and breast reads 170°F (77°C). Transfer chicken to a cutting board, tent with foil and let rest for 15 to 20 minutes.

If vegetables aren’t tender, return to oven to roast until tender while chicken is resting. If vegetables are cooked, turn off oven, cover pan loosely with foil and keep vegetables hot in oven.

Carve chicken and serve with vegetables.  Serves 6

Fried Chicken /Air Fryer, ~ Chick-Fil-A Sauce

 

 

Air Fryer Chicken 

Chick-Fil-A Sauce

Ingredients:

Chicken
One Cut Up Chicken or an assortment of chicken thighs and chicken drumsticks.
Buttermilk Marinade:

2 cups buttermilk
2 teaspoons salt
1 teaspoon black pepper
2-3 tablespoons Buffalo Hot Sauce (optional)
Flour Dredging Mixture:
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper

Directions:
Buttermilk mixture: Add the buttermilk, salt, black pepper, and Buffalo Hot Sauce to a large mixing bowl. Mix well. Then add your chicken. 

Place saran wrap over the chicken, and refrigerate for about 3 to 4 hours.

Spray your air fryer basket with olive oil.

In a large Ziploc bag, add the flour, cornstarch, salt, paprika, onion powder, basil, white pepper, garlic powder, oregano, and cayenne pepper. Mix well.

Then one by one, remove the chicken pieces and shake off the excess buttermilk mixture and then place them into the Ziploc bag. 

As you coat them in the flour mixture, add them to the greased air fryer basket, careful not to crowd the basket.

Spray the chicken with olive oil (this helps crisp up the skin for the air fryer)

Set the temperature to 390 degrees F for 25 minutes, halfway flip the chicken, and spray the chicken coating with olive oil spray.

Check the internal temperature before removing the chicken; it should be 165 degrees F.
Plate, serve, and enjoy!

***

Chick-Fil-A Sauce

Ingredients:
1/2 cup mayonnaise
3 tablespoons honey 
2 tablespoon yellow mustard
2 teaspoons lemon juice
1/4 cup barbecue sauce

Directions:
Blend all ingredients until well mixed. Refrigerate at least 30 minutes or until ready to used.

Keto Chicken Fritters,

Chicken Fritters  Keto

Ingredients:

1 pound skinless, boneless chicken thighs, cut into halves

½ teaspoon salt

½ teaspoon paprika

¼ teaspoon ground black pepper

¼ teaspoon garlic powder

½ cup shredded mozzarella cheese

2 tablespoons mayonnaise

1 egg, lightly beaten

2 green onions, minced

2 tablespoons plain unsweetened protein powder (such as Isopure(®))

2 tablespoons olive oil, divided 

Directions

Instructions Checklist

• Combine chicken pieces, salt, paprika, pepper, and garlic powder in the bowl of a food processor; pulse until meat is coarsely chopped into 1/4- to 1/2-inch pieces. Do not over process.
• Transfer chicken mixture to a bowl. Add mozzarella cheese, mayonnaise, egg, and green onions; mix to combine. Sprinkle protein powder on top and mix together until evenly combined. Set aside for flavors to blend, 20 to 30 minutes; the mixture will be wet.
• Preheat 1 tablespoon olive oil in a skillet over medium-high heat. Use a 1/4-cup measuring cup to scoop 4 slightly heaping portions into the skillet. Press down on each fritter slightly to form a small patty. Cook until no longer pink in the center and fritters are golden brown, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove fritters and drain on a paper towel-lined plate; keep warm. Repeat with remaining 1 tablespoon olive oil and chicken mixture. Serve immediately.

Chicken With Vinegar

Chicken With Vinegar

Chicken with vinegar is one of the great poultry dishes from the area around Lyons, France, where the chickens are considered by many to be the best in the world. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water, as I do here.

Ingredients:

2 tablespoons olive oil
1 3-pound chicken, cut up for sauteing
Salt and freshly ground black pepper
¼ cup minced shallots or scallions
1 cup good red-wine vinegar
1 tablespoon butter (optional)

*

Directions:

Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.

Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.

Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.

Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.

Buttermilk Brined Garlicky Turkey Tenderloins With Grilled Corn Relish

Buttermilk Brined Garlicky Turkey Tenderloins 

With Grilled Corn Relish

Ingredients:

2 cups buttermilk
2 T. sugar
4 T. olive oil, divided use
2 T. kosher salt
6 cloves garlic, smashed
6 bay leaves
2 tsp. hot sauce
12 black peppercorns
4 wide strips of lemon peel
Juice of 1 lemon, divided use
6 turkey tenderloins
6 ears of corn, husked
1/4 cup chopped fresh Italian parsley 
2 T. chopped chives

*

Directions:

Serves 6.

1. For the brine, combine the buttermilk, sugar, 2 T. olive oil, salt, garlic, bay leaves, hot sauce and peppercorns in a large bowl; stir in lemon peel and juice from 1/2 lemon. Add the turkey tenderloins, turning to coat well. Cover and refrigerate 4 hours.

2. Remove turkey from refrigerator 30 minutes before grilling. Preheat grill to medium and lightly brush the grates with oil. Remove turkey from the brine, letting the excess drip off. Add to the grill; cover and cook until turkey reaches an internal temperature of 160 degrees, 7 to 9 minutes per side. Let rest for about 8 minutes before slicing and serving.

3. Meanwhile, rub the corn with 1 T. olive oil and season with salt. Grill the corn until charred, about 10 minutes, turning often. Cut the corn kernels from the cob and combine with juice from remaining 1/2 lemon, the remaining 1 T. olive oil, the parsley and chives; toss to combine well and season to taste with salt. Serve spooned over the sliced turkey tenderloins. 

Chicken Breast With Figs and Feta

Chicken Breasts With Figs and Feta

Ingredients:
4 5- to 6-ounce boneless, skinless chicken breasts
Salt and pepper
2 teaspoons chopped fresh rosemary
2 garlic cloves, peeled and crushed
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 ounces feta, crumbled (about 1/2 cup)
1 ¼ teaspoons fresh thyme leaves
½ cup red wine
8 fresh figs, cut in small dice
1 tablespoon honey
Rosemary sprigs for garnish (optional)

Directions:One at a time, place each chicken breast between pieces of plastic wrap or parchment and lightly pound with a mallet until it is 1/2 to 3/4 inch thick. Chicken breasts should be of uniform thickness.

Place chicken breasts in a bowl, season with salt and pepper and toss with rosemary, garlic and 2 tablespoons olive oil. Cover bowl and refrigerate for 30 minutes to an hour.

Place oven on lowest setting, around 200 degrees. Cook the chicken: Heat a large cast-iron skillet or grill pan over high heat for 5 minutes. Add remaining olive oil to pan and reduce heat to medium-high. Turn over chicken breasts in marinade to coat them, then add them to the pan, rounded side down. Cook for 4 to 5 minutes on one side, until cooked halfway through.

Turn chicken breasts over and carefully arrange feta on top, dividing it equally among the 4 breasts. Sprinkle about 1/4 teaspoon thyme leaves over feta on each breast. Cook 4 to 5 minutes, until breasts are cooked through. Feta will warm but will not melt. Transfer to a baking sheet and keep in warm oven while you cook the figs.

Add wine to pan and scrape with a wooden spoon to deglaze the bottom. Boil wine until it has reduced by half, then add figs, honey and remaining thyme. Cook, stirring, until figs break down and begin to look jammy, about 3 minutes. Remove from heat.

Serve chicken breasts with fig compote on side and garnish with rosemary sprigs.