Epimeles

the Pence family cookbook

Recipes Tagged with “chicken”

Pollo Ligure

main course chicken lemon italian untested

Ingredients

  • olive oil, 80 ml/ 2.7 fl oz
  • onion, 1 large chopped
  • fennel seeds, a good pinch
  • chicken thighs, 8
  • white wine, 200ml/ 6.8 fl oz (Vermentino is the local grape)
  • fresh herbs, 2 tbsp roughly chopped – sage, thyme, marjoram, rosemary and a few whole sprigs
  • pine nuts, 25g/1oz
  • zest of 1 lemon
  • olives, 60g/ 2.5oz preferably Taggiasca, the local Ligurian cultivar
  • sea salt and freshly milled pepper

Preparation

  1. Pour a good glug of olive oil into a good-sized pan. Sauté the onion in the oil until it is translucent and then add the garlic and fennel seeds being careful not to let them catch.
  2. Next, in a separate pan, heat a little olive oil and sear the chicken all over until it is golden brown. Then add the chicken to the onion pan.
  3. Next add the wine and cook letting the wine evaporate a little.
  4. Add the herbs, zest of the lemon, olives, pine nuts and salt and pepper and cover and cook on a low heat for 40 minutes.
  5. When the chicken is cooked add the fresh juice of the lemon and serve with a small jug of freshly squeezed lemon juice on the side for those who like it extra tangy.

Nudo


Sheet Pan Chicken with Roasted Plums and Onions

main course chicken plum untested

Ingredients

  • 2 teaspoons fennel seeds
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon or orange zest
  • 4 garlic cloves, finely grated
  • 2 teaspoons honey
  • ¼ teaspoon ground allspice
  • Large pinch red-pepper flakes, or to taste
  • 1 chicken (about 3 1/2 pounds), cut into parts
  • Kosher salt and black pepper
  • 2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices
  • 6 fresh thyme sprigs
  • 1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
  • Extra-virgin olive oil, for drizzling
  • ⅔ cup torn mint, basil or cilantro leaves (or a combination)
  • Flaky sea salt, for serving

Preparation

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).

Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.

Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.

When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.

Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat.

Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

NYT


Instant Pot Butter Chicken

main course indian chicken instantpot

Ingredients

  • 14 oz. can tomatoes
  • 5-6 cloves garlic
  • 1-2 tsp. minced ginger
  • 1 tsp. turmeric
  • 1/2 tsp. cayenne pepper
  • 1 tsp. smoked paprika
  • 1 tsp. salt
  • 1 tsp. garam masala
  • 1 tsp. ground cumin
  • 1 lb. chicken (pref. boneless thighs)
  • 4 oz. butter, cubed
  • 4 oz. heavy cream
  • 1 tsp. garam masala
  • 1/4–1/2 c. cilantro

Preparation

Place the first ten ingredients into the instant pot. Cook for 10 minutes on high. Allow the pressure to drop for 10 minutes naturally, then quick release.

Take the chicken out and set aside. Blend the sauce with an immersion blender, and add the butter, cream, cilantro, and further 1 tsp. garam masala.

Set aside half of the sauce for future use (mix with paneer, or peas, or shrimp, or leftover cooked chicken).

Chop the chicken, return it to the sauce, and heat gently. Serve with rice or naan.

Two Sleevers


Chicken waterzooi

main course belgian chicken soup untested

Ingredients

  • 1 nice chicken
  • 20g butter
  • 1 egg
  • 1 slice of bread per person
  • Lemon
  • 20cl cream
  • 5 parsley roots/parsnips
  • 5 potatoes
  • 2 onions, cut in half
  • 5 carrots
  • 6 celery stalks
  • 1 clove
  • Thyme
  • Bay leaf
  • Pepper and salt
  • Parsley

Preparation

The day before, prepare a nice chicken stock using the chicken. Discard the skin, but reserve the meat and the bones.

Place the bones in a large soup pot and cover them with half water and half chicken stock. Add the onions and the rest of the vegetables, either chopped medium-size or in large julienne. Add the clove, thyme, and bay leaf, and lightly season with salt and pepper to taste. Simmer on low heat for three hours.

Remove the bones and spices, and reserve the vegetables. Add the cream and butter to the broth, and adjust the seasoning. Add all the vegetables and the chicken meat.

Just before serving, temper the egg yolk in broth and add it to the soup, then heat the soup slowly, making sure the egg yolk doesn’t cook.

Serve with chopped parsley and a squeeze of fresh lemon juice, and a slice of bread and butter on the side.

visit.brussels


Vol au vent

main course belgian chicken stew

Ingredients

  • 1 chicken
  • 100g celery (4 or 5 ribs), in large pieces
  • 1 onion, quartered
  • 1 tbsp thyme (or a handful of fresh thyme branches)
  • 1 bay leaf
  • 5 tbsp butter, divided
  • 200g (1/2 lb.) white mushrooms, in pieces (around 1cm or 1/2")
  • 1 leek, minced
  • 1 or 2 tbsp. fresh lemon juice
  • 200g (1/2 lb.) ground veal
  • 5 tbsp all-purpose flour
  • 200 mL (1 c.) cream
  • 2 egg yolks
  • Freshly ground pepper and salt
  • 4 round puff pastries (bouchées à la reine)
  • Parsley

Preparation

Place the chicken in water with the celery, onion, thyme, and bay leaf. Season heavily with salt and pepper. Let it simmer for around an hour, removing the foam regularly.

In a separate pan, cook the mushrooms and the leek with 1 tbsp. of the butter and the lemon juice. Season heavily with salt and pepper (this mixture should be a bit overseasoned, by itself), and add some of the stock from the chicken pot if they start to dry out.

Form the ground veal into meatballs about the size of marbles (around 1/2" or 1cm, maybe a little bigger), and cook them for two or three minutes in boiling salted water. Plunge them into cold water to stop their cooking.

When the chicken is done, bone it and cut it into pieces. Sieve the chicken broth and discard the solids. Make a roux with the remaining 4 tbsp. of butter and the flour. Slowly add the chicken broth until you get a slightly thick, smooth sauce, the consistency of a quite thick gravy. (It should take around 3 or 4 cups, 75 or 100 cL; it should also be a bit too thick, as you’ll thin it with the cream in a moment.) Cook the sauce for a bit.

Add the chicken, the meatballs, and the mushroom mixture. Let that simmer for a second to blend flavors. Add half of the cream and bring back to a simmer. Mix the egg yolks with the remaining cream, and add this to the sauce. Warm it just until it thickens, but do not let it boil.

Serve over the puff-pastry rounds, garnishing with parsley.

visit.brussels, edited heavily


Instant Pot Chicken Wings

main course chicken instantpot

Ingredients

  • Between 1 and 2 pounds of chicken wings (1-2 doz.)
  • Seasoning for wings (dry or wet)

Preparation

If using dry spices, roll each wing in the spice mix.

Place 1 c. of water in the bottom of the instant pot. Add the steamer basket on its stand. Place the wings in the basket, standing them upright on their ends. Close and lock the pot, and set for 10 minutes at high pressure. Quick release the vent.

Remove the wings to a baking sheet. If using a sauce seasoning, coat the wings in it now. Broil for 10 minutes to crisp up the skin.

Adapted from A Real Food Journey


Instant Pot Roasted Chicken

main course chicken instantpot

Ingredients

  • 1 tbsp. olive oil
  • 1 tbsp. brown sugar
  • 1 tbsp. chili powder
  • 1 tbsp. smoked paprika
  • 1 tsp. chopped thyme leaves
  • kosher salt
  • Freshly ground black pepper
  • 1 small chicken (3-4lb)
  • 2/3 c. low sodium chicken broth
  • 2 tbsp. chopped parsley

Preparation

In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the brown sugar mixture all over chicken.

Preheat Instant-Pot to sauté setting. When the Instant-Pot says it’s hot, add olive oil then add chicken, breast side-down . Let sear until skin is crispy, about 4 minutes. Use very large tongs to flip chicken then pour chicken broth in the bottom of the Instant Pot. Change setting to pressure cook setting and set timer to 25 minutes. Lock the lid into place and set the valve to “Sealing.” Allow the Instant Pot to depressurize naturally, then remove lid and take out chicken. Let chicken reset for 10 minutes before slicing.

Delish


Chicken and Lentil Soup

main course chicken instantpot lentil soup

Ingredients

  • 1 pound dried brown or green lentils
  • 12 to 15 ounces boneless, skinless chicken thighs (fat trimmed)
  • 6 c. chicken stock
  • 1 c. water
  • 1 small yellow onion, coarsely chopped
  • 2 scallions, white and light-green parts, chopped
  • 1/4 cup chopped cilantro leaves
  • 3 cloves garlic, minced
  • 1 medium-size ripe tomato, cut into 1/2-inch dice
  • 1 teaspoon granulated garlic (powder)
  • 1 teaspoon ground sumac (may substitute cumin)
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon kosher salt, or more as needed

Preparation

Combine the lentils, chicken (to taste), water, stock, onion, scallions, garlic, tomato, cilantro, granulated garlic, ground sumac, oregano, paprika and salt in the pressure cooker or Instant Pot.

Lock the pressure-cooker lid in place. Turn the heat to high; once the pot reaches HIGH pressure, cook for 30 minutes, adjusting the heat to maintain pressure, as needed. For the Instant Pot, lock the lid and press the SOUP button and cook for 30 minutes. Use the pressure releases, then unlock and open.

Transfer the chicken to a cutting board; use two forks to shred it, then return it to the pot, stirring to incorporate. Taste, and adjust the salt, as needed.

Washington Post


Spicy Supercrunchy Fried Chicken

main course chicken

Ingredients

  • 1 chicken, cut into serving pieces (or 8-10 drumstick and thigh parts), trimmed
  • salt and pepper to taste
  • 1 tbsp. curry powder
  • 1/2 tsp. ground allspice
  • 2 tbsp. minced garlic
  • 1 habanero pepper, stemmed, seeded, and minced, optional
  • 1 egg
  • 1 c. flour lard and butter combined, or vegetable oil
  • lemon or lime wedges for garnish

Preparation

In a bowl, toss chicken with salt, pepper, curry, allspice, garlic, chili, egg, and 2 tbsp. water. When combined, blend in flour with your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery). Let sit while you heat fat; at this point chicken can marinate, refrigerated, for up to a day.

Choose a skillet or casserole at least 12" in diameter that can be covered. Add 1/2" of fat and turn heat to medium-high. If using butter, skim foam as it rises. When oil is hot, raise heat to high. Slowly add chicken to skillet. Cover, reduce to medium-high, and cook for 7 minutes.

Uncover, turn chicken, and cook uncovered for another 7 minutes. Turn again and cook for about 5 minutes more, turning as needed to make both sides golden brown.

Remove chicken from skillet and drain on paper towels. Serve chicken at any temperature, with lemon or lime wedges.

New York Times, 2003


Oven-Baked Buffalo Wings

main course chicken untested

Ingredients

  • 4 lb. chicken wings
  • 2 tbsp. baking powder
  • 3/4 tsp. salt

Preparation

Before you begin, uncover the chicken wings and leave them in the fridge for a few hours to dry out.

Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 250F. Line a baking tray with foil, then place a rack on the foil. Coat the rack with oil.

Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly. Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. Place wings on the lower middle oven rack and bake for 30 minutes.

Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 40 - 50 minutes, rotating the tray halfway through. Remove baking tray from the oven and let it stand for 5 minutes. Toss wings in sauce of choice or serve it on the side to dip / drizzle on the wings, then serve.

RecpieTin Eats/CI