There was a time when chicken was relegated to Sunday dinner. Now, it's an anytime meal. Chicken fast food restaurants seem to be everywhere; even burger places frequently have chicken sandwiches and nuggets. And many picnics and pot luck dinners have at least one or two chicken dishes, whether fried or baked, with or without gravy – there are hundreds of ways to have chicken.
As you probably guessed by now, today's post gives you six tasty ways to fix chicken, including Hawaiian Sheet Pan Chicken and Kung Pao Chicken. Enjoy!
ONE-POT CHICKEN AND POTATOES
This comes from The TODAY Show, and begins, “Get all the homey, satisfying flavors of a roast chicken dinner in one pan -- no carving or trussing necessary. Aromatic garlic, shallots and herbs bring the best out of simple chicken breasts for a filling weeknight meal.” Makes 4 servings.
To view this online, click here.
Ingredients
2 (1 pound) boneless, skinless chicken breasts
1 pound Yukon Gold or red potatoes, cut into 1-inch chunks
Kosher salt
2 cloves large garlic, thinly sliced
Freshly ground black pepper
1 medium shallot, thinly sliced
1 tablespoon unsalted butter
1 teaspoon minced fresh rosemary
1 tablespoon olive oil
1 teaspoon minced fresh sage
Parsley, for optional garnish
Rosemary sprigs, for optional garnish
Preparation
Preheat the oven to 375.
Pat the chicken breasts dry and sprinkle with salt and pepper.
Heat the butter and oil in an ovenproof 10- to 12-inch skillet or 4-quart saute pan over medium-high heat until bubbling and steaming. Add the chicken breasts and cook about 2-3 minutes per side until just golden brown.
Remove the chicken from the skillet and add the potatoes, garlic, shallot, rosemary, and sage, tossing to coat in the butter and oil.
Place the chicken on top of the potatoes and transfer to the oven. Bake for 30 minutes or until a thermometer inserted into the thickest part of the chicken reads 165.
Let the chicken rest for 5 minutes before serving.
KUNG PAO CHICKEN
This was posted by Daring Gourmet in tbsp. (tablespoon)’s website. She wrote, “One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, ‘PAO, right in the kisser!’” Prep Time: 15 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
3 tablespoons peanut or vegetable oil
6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)
1-1/2 pounds chicken breast, cut into bite-sized pieces
2 cloves garlic, minced
1-1/2 teaspoons fresh ginger, minced
3/4 cup dry roasted peanuts
1 bunch green onions (about 6 green onions)
For the Marinade:
1-1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or sherry
3/4 teaspoon cornstarch
For the Sauce:
1/4 cup black Chinese vinegar or dark balsamic vinegar
3 tablespoons soy sauce
1-1/2 tablespoons toasted sesame oil
3 tablespoons white sugar
2 tablespoons hoisin sauce
2 teaspoons cornstarch
Directions
Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.
Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.
Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.
Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
MISO CHICKEN
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.” Yield: 4 servings; Time: 45 minutes.
This was featured in Asian Pantry Essentials and can also be found online by clicking here.
Ingredients
4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds
Preparation
Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
EASY CHICKEN ENCHILADAS
This is from Eating Well. It begins, "These easy Mexican enchiladas are filled with flavorful, shredded slow-cooked shredded chicken. Placed on a bed of fresh lettuce, this delicious recipe is sure to be the hit of any dinner occasion."
Prep Time: 10 minutes; Additional Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 4 servings
To view this online, go to https://www.eatingwell.com/recipe/262838/easy-chicken-enchiladas/.
Ingredients
1 pound skinless, boneless chicken breast halves
1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup
1/2 cup mild salsa (lower sodium such as Newman's Own)
1 (4 ounce) can diced green chiles
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 cups packaged baby lettuce mix
8 (6 inch) corn tortillas, warmed (see Tip)
1/2 cup shredded Mexican-style four-cheese blend
Directions
Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.
Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.
Line a serving platter with the lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.
Tips
Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.
HAWAIIAN SHEET PAN CHICKEN
This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."
Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point
To view this online, click here.
Ingredients
4 sprays Cooking spray
22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)
1 tsp table salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1-1/2 cups pineapple, fresh chunks
1 large red bell pepper, cut into 1-inch chunks
1 medium red onion, cut into thin wedges
1/3 cup reduced sodium teriyaki sauce
2 Tbsp Cilantro, chopped (or to taste)
Directions
Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.
Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.
Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables
Showing posts with label One-Pot Chicken and Potatoes. Show all posts
Showing posts with label One-Pot Chicken and Potatoes. Show all posts
Wednesday, August 30, 2023
Thursday, October 24, 2019
Chicken - Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with chicken.
There was a time when chicken was relegated to Sunday dinner. Now, it's an anytime meal. Chicken fast food restaurants seem to be everywhere; even burger places frequently have chicken sandwiches and nuggets. And many picnics and pot luck dinners have at least one or two chicken dishes, whether fried or baked, with or without gravy – there are hundreds of ways to have chicken.
As you probably guessed by now, today's post gives you six tasty ways to fix chicken, including Kung Pao Chicken and No Peek Chicken. Enjoy!
ONE-POT CHICKEN AND POTATOES
This comes from The TODAY Show, and begins, “Get all the homey, satisfying flavors of a roast chicken dinner in one pan -- no carving or trussing necessary. Aromatic garlic, shallots and herbs bring the best out of simple chicken breasts for a filling weeknight meal.” Makes 4 servings.
To view this online, click here.
Ingredients
2 (1 pound) boneless, skinless chicken breasts
1 pound Yukon Gold or red potatoes, cut into 1-inch chunks
Kosher salt
2 cloves large garlic, thinly sliced
Freshly ground black pepper
1 medium shallot, thinly sliced
1 tablespoon unsalted butter
1 teaspoon minced fresh rosemary
1 tablespoon olive oil
1 teaspoon minced fresh sage
Parsley, for optional garnish
Rosemary sprigs, for optional garnish
Preparation
Preheat the oven to 375.
Pat the chicken breasts dry and sprinkle with salt and pepper.
Heat the butter and oil in an ovenproof 10- to 12-inch skillet or 4-quart saute pan over medium-high heat until bubbling and steaming. Add the chicken breasts and cook about 2-3 minutes per side until just golden brown.
Remove the chicken from the skillet and add the potatoes, garlic, shallot, rosemary, and sage, tossing to coat in the butter and oil.
Place the chicken on top of the potatoes and transfer to the oven. Bake for 30 minutes or until a thermometer inserted into the thickest part of the chicken reads 165.
Let the chicken rest for 5 minutes before serving.
CHICKEN IN WINE
This is one of my numerous inventions before I moved out on my own, and can be found in my e-cookbook, titled Off the Wall Cooking, which I'm currently updating.
Ingredients
2 onions, chopped
2-3 cloves garlic, minced
2 T butter
2-3 lb. chicken, cut up
1 tsp mustard
1/4 C red wine (see note)
1 tsp Worchester sauce
1/4 C milk or water
3 T honey
1/2-1 C cornmeal
3 1/2 C tomatoes
6 oz. can tomato paste
salt, pepper, spices to taste (note)
Directions
Brown onions and garlic in butter. Add 2 T honey to milk or water. Dip chicken in milk and honey, then in cornmeal. Add to onions and garlic. Mix other ingredients and pour over chicken. Cover and simmer until done (about 45 minutes). Serve over brown rice.
Note: Alcohol-free wine, water or tomato juice can be used in place of the wine. For the spices, I used a mixture of oregano, marjoram, thyme, savory, and ground lemon peel, for a total of about 2 T (not including salt & pepper), though any spices can be used.
KUNG PAO CHICKEN
This was posted by Daring Gourmet in tbsp. (tablespoon)’s website. She wrote, “One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, ‘PAO, right in the kisser!’” Prep Time: 15 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
3 tablespoons peanut or vegetable oil
6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)
1 1/2 pounds chicken breast, cut into bite-sized pieces
2 cloves garlic, minced
1 1/2 teaspoons fresh ginger, minced
3/4 cup dry roasted peanuts
1 bunch green onions (about 6 green onions)
For the Marinade:
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or sherry
3/4 teaspoon cornstarch
For the Sauce:
1/4 cup black Chinese vinegar or dark balsamic vinegar
3 tablespoons soy sauce
1 1/2 tablespoons toasted sesame oil
3 tablespoons white sugar
2 tablespoons hoisin sauce
2 teaspoons cornstarch
Directions
Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.
Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.
Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.
Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
MISO CHICKEN
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.” Yield: 4 servings; Time: 45 minutes.
This was featured in Asian Pantry Essentials and can also be found online by clicking here.
Ingredients
4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds
Preparation
Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
NO PEEK CHICKEN
This is from the infamous long-since-forgotten email lists.
4 skinless, boneless, chicken breasts
2 cans cream of chicken soup
1/2 package dry onion soup mix
1 cup milk or water
3/4 cup rice
Preheat oven to 350 degrees. Place chicken in a baking dish. In a bowl, mix remaining ingredients together. Pour mixture over chicken breasts. Cover dish with aluminum foil and bake for 2 hours, remembering not to peek!
There was a time when chicken was relegated to Sunday dinner. Now, it's an anytime meal. Chicken fast food restaurants seem to be everywhere; even burger places frequently have chicken sandwiches and nuggets. And many picnics and pot luck dinners have at least one or two chicken dishes, whether fried or baked, with or without gravy – there are hundreds of ways to have chicken.
As you probably guessed by now, today's post gives you six tasty ways to fix chicken, including Kung Pao Chicken and No Peek Chicken. Enjoy!
ONE-POT CHICKEN AND POTATOES
This comes from The TODAY Show, and begins, “Get all the homey, satisfying flavors of a roast chicken dinner in one pan -- no carving or trussing necessary. Aromatic garlic, shallots and herbs bring the best out of simple chicken breasts for a filling weeknight meal.” Makes 4 servings.
To view this online, click here.
Ingredients
2 (1 pound) boneless, skinless chicken breasts
1 pound Yukon Gold or red potatoes, cut into 1-inch chunks
Kosher salt
2 cloves large garlic, thinly sliced
Freshly ground black pepper
1 medium shallot, thinly sliced
1 tablespoon unsalted butter
1 teaspoon minced fresh rosemary
1 tablespoon olive oil
1 teaspoon minced fresh sage
Parsley, for optional garnish
Rosemary sprigs, for optional garnish
Preparation
Preheat the oven to 375.
Pat the chicken breasts dry and sprinkle with salt and pepper.
Heat the butter and oil in an ovenproof 10- to 12-inch skillet or 4-quart saute pan over medium-high heat until bubbling and steaming. Add the chicken breasts and cook about 2-3 minutes per side until just golden brown.
Remove the chicken from the skillet and add the potatoes, garlic, shallot, rosemary, and sage, tossing to coat in the butter and oil.
Place the chicken on top of the potatoes and transfer to the oven. Bake for 30 minutes or until a thermometer inserted into the thickest part of the chicken reads 165.
Let the chicken rest for 5 minutes before serving.
CHICKEN IN WINE
This is one of my numerous inventions before I moved out on my own, and can be found in my e-cookbook, titled Off the Wall Cooking, which I'm currently updating.
Ingredients
2 onions, chopped
2-3 cloves garlic, minced
2 T butter
2-3 lb. chicken, cut up
1 tsp mustard
1/4 C red wine (see note)
1 tsp Worchester sauce
1/4 C milk or water
3 T honey
1/2-1 C cornmeal
3 1/2 C tomatoes
6 oz. can tomato paste
salt, pepper, spices to taste (note)
Directions
Brown onions and garlic in butter. Add 2 T honey to milk or water. Dip chicken in milk and honey, then in cornmeal. Add to onions and garlic. Mix other ingredients and pour over chicken. Cover and simmer until done (about 45 minutes). Serve over brown rice.
Note: Alcohol-free wine, water or tomato juice can be used in place of the wine. For the spices, I used a mixture of oregano, marjoram, thyme, savory, and ground lemon peel, for a total of about 2 T (not including salt & pepper), though any spices can be used.
KUNG PAO CHICKEN
This was posted by Daring Gourmet in tbsp. (tablespoon)’s website. She wrote, “One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, ‘PAO, right in the kisser!’” Prep Time: 15 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
3 tablespoons peanut or vegetable oil
6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)
1 1/2 pounds chicken breast, cut into bite-sized pieces
2 cloves garlic, minced
1 1/2 teaspoons fresh ginger, minced
3/4 cup dry roasted peanuts
1 bunch green onions (about 6 green onions)
For the Marinade:
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or sherry
3/4 teaspoon cornstarch
For the Sauce:
1/4 cup black Chinese vinegar or dark balsamic vinegar
3 tablespoons soy sauce
1 1/2 tablespoons toasted sesame oil
3 tablespoons white sugar
2 tablespoons hoisin sauce
2 teaspoons cornstarch
Directions
Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.
Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.
Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.
Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
MISO CHICKEN
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.” Yield: 4 servings; Time: 45 minutes.
This was featured in Asian Pantry Essentials and can also be found online by clicking here.
Ingredients
4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds
Preparation
Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
NO PEEK CHICKEN
This is from the infamous long-since-forgotten email lists.
4 skinless, boneless, chicken breasts
2 cans cream of chicken soup
1/2 package dry onion soup mix
1 cup milk or water
3/4 cup rice
Preheat oven to 350 degrees. Place chicken in a baking dish. In a bowl, mix remaining ingredients together. Pour mixture over chicken breasts. Cover dish with aluminum foil and bake for 2 hours, remembering not to peek!
Friday, January 6, 2017
Chicken!
There was a time when chicken was relegated to Sunday dinner. Now, it's an anytime meal. Chicken fast food restaurants seem to be everywhere; even burger places frequently have chicken sandwiches and nuggets. And many picnics and pot luck dinners have at least one or two chicken dishes, whether fried or baked, with or without gravy – there are hundreds of ways to have chicken.
As you probably guessed by now, today's post gives you six tasty ways to fix chicken. Enjoy!
ONE-POT CHICKEN AND POTATOES
This comes from The TODAY Show, and begins, “Get all the homey, satisfying flavors of a roast chicken dinner in one pan -- no carving or trussing necessary. Aromatic garlic, shallots and herbs bring the best out of simple chicken breasts for a filling weeknight meal.” Makes 4 servings.
To view this online, click here.
Ingredients
2 (1 pound) boneless, skinless chicken breasts
1 pound Yukon Gold or red potatoes, cut into 1-inch chunks
Kosher salt
2 cloves large garlic, thinly sliced
Freshly ground black pepper
1 medium shallot, thinly sliced
1 tablespoon unsalted butter
1 teaspoon minced fresh rosemary
1 tablespoon olive oil
1 teaspoon minced fresh sage
Parsley, for optional garnish
Rosemary sprigs, for optional garnish
Preparation
Preheat the oven to 375.
Pat the chicken breasts dry and sprinkle with salt and pepper.
Heat the butter and oil in an ovenproof 10- to 12-inch skillet or 4-quart saute pan over medium-high heat until bubbling and steaming. Add the chicken breasts and cook about 2-3 minutes per side until just golden brown.
Remove the chicken from the skillet and add the potatoes, garlic, shallot, rosemary, and sage, tossing to coat in the butter and oil.
Place the chicken on top of the potatoes and transfer to the oven. Bake for 30 minutes or until a thermometer inserted into the thickest part of the chicken reads 165.
Let the chicken rest for 5 minutes before serving.
APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS
Yield: 4 servings; Serving Size: 1/4 of recipe
Source: Express Lane Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/9.shtml
View Online: http://diabeticgourmet.com/recipes/html/454.shtml
Ingredients
1 whole roasted deli chicken, skinned
3 tablespoons no-added-sugar apricot preserves, divided
3 tablespoons no-added-sugar orange marmalade, divided
2 tablespoons balsamic vinegar, divided
Nonstick cooking spray
1 large onion, quartered
1 clove garlic, minced
Directions
Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.
Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.
Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.
Nutritional Information Per Serving: Calories: 278; Protein: 34 g; Sodium: 110 mg; Cholesterol: 100 mg; Fat: 9 g; Carbohydrates: 15 g; Exchanges: 1 Carbohydrate, 4 Lean Meat
KUNG PAO CHICKEN
This was posted by Daring Gourmet in tbsp. (tablespoon)’s website. She wrote, “One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, ‘PAO, right in the kisser!’” Prep Time: 15 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
3 tablespoons peanut or vegetable oil
6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)
1 1/2 pounds chicken breast, cut into bite-sized pieces
2 cloves garlic, minced
1 1/2 teaspoons fresh ginger, minced
3/4 cup dry roasted peanuts
1 bunch green onions (about 6 green onions)
For the Marinade:
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or sherry
3/4 teaspoon cornstarch
For the Sauce:
1/4 cup black Chinese vinegar or dark balsamic vinegar
3 tablespoons soy sauce
1 1/2 tablespoons toasted sesame oil
3 tablespoons white sugar
2 tablespoons hoisin sauce
2 teaspoons cornstarch
Directions
Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.
Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.
Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.
Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CHICKEN PAPRIKASH
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.
This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.
Ingredients
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream
Preparation
Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
COKE-BRINED FRIED CHICKEN
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House. In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish. But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way. Let the meat sit in the brine for a few hours before using, but not so long as overnight, where it really begins to break down. Then dry the thighs, dredge them in seasoned flour, and fry in peanut oil, ideally enhanced by lard. The result is mahogany-brown chicken with a crisp crust and a luscious interior." Yield: 4 to 6 servings.
To view this online, click here.
Ingredients
For the Brine:
5 cups Coca-Cola
1 tablespoon kosher salt
10 sprigs fresh thyme
4 cloves garlic, peeled and sliced
4 teaspoons mild hot sauce like Crystal, Texas Pete or Cholula
8 to 12 chicken thighs, preferably free-range, organic
For the Seasoned Flour:
3 cups all-purpose flour
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons smoked Spanish paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon cayenne pepper
For the Frying:
3 cups peanut oil
1 cup lard, optional, or replace with peanut oil
For Serving:
Hot sauce
Preparation
Make the brine: Combine cola, salt, thyme, garlic and hot sauce in a large metal bowl and stir until the salt has dissolved. Add the chicken thighs, cover and refrigerate 3 to 5 hours.
Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.
Heat oven to 350 degrees. Put the peanut oil in a large heavy-bottom pot or Dutch oven over medium heat until it reaches 375 degrees on a candy thermometer. While the oil heats, remove the chicken from the brine and pat dry. Dredge the thighs in the flour and shake to remove excess.
Working in batches of 2 or 3 at a time, carefully lower thighs into the hot oil. The oil temperature will plummet when the cold chicken goes into the pan; turn up the heat and carefully monitor the temperature. Cook for a little more than 3 minutes on one side, a little more than 3 minutes on the other, and then a final 3 minutes on the first side. Remove to a wire rack or paper towel to drain.
The juices should run clear when the chicken is poked with a knife. If necessary, transfer the browned chicken to a baking sheet and bake until the internal temperature reaches 165 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce.
As you probably guessed by now, today's post gives you six tasty ways to fix chicken. Enjoy!
ONE-POT CHICKEN AND POTATOES
This comes from The TODAY Show, and begins, “Get all the homey, satisfying flavors of a roast chicken dinner in one pan -- no carving or trussing necessary. Aromatic garlic, shallots and herbs bring the best out of simple chicken breasts for a filling weeknight meal.” Makes 4 servings.
To view this online, click here.
Ingredients
2 (1 pound) boneless, skinless chicken breasts
1 pound Yukon Gold or red potatoes, cut into 1-inch chunks
Kosher salt
2 cloves large garlic, thinly sliced
Freshly ground black pepper
1 medium shallot, thinly sliced
1 tablespoon unsalted butter
1 teaspoon minced fresh rosemary
1 tablespoon olive oil
1 teaspoon minced fresh sage
Parsley, for optional garnish
Rosemary sprigs, for optional garnish
Preparation
Preheat the oven to 375.
Pat the chicken breasts dry and sprinkle with salt and pepper.
Heat the butter and oil in an ovenproof 10- to 12-inch skillet or 4-quart saute pan over medium-high heat until bubbling and steaming. Add the chicken breasts and cook about 2-3 minutes per side until just golden brown.
Remove the chicken from the skillet and add the potatoes, garlic, shallot, rosemary, and sage, tossing to coat in the butter and oil.
Place the chicken on top of the potatoes and transfer to the oven. Bake for 30 minutes or until a thermometer inserted into the thickest part of the chicken reads 165.
Let the chicken rest for 5 minutes before serving.
APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS
Yield: 4 servings; Serving Size: 1/4 of recipe
Source: Express Lane Diabetic Cooking
Book Info: http://diabeticgourmet.com/book_archive/details/9.shtml
View Online: http://diabeticgourmet.com/recipes/html/454.shtml
Ingredients
1 whole roasted deli chicken, skinned
3 tablespoons no-added-sugar apricot preserves, divided
3 tablespoons no-added-sugar orange marmalade, divided
2 tablespoons balsamic vinegar, divided
Nonstick cooking spray
1 large onion, quartered
1 clove garlic, minced
Directions
Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.
Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.
Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.
Nutritional Information Per Serving: Calories: 278; Protein: 34 g; Sodium: 110 mg; Cholesterol: 100 mg; Fat: 9 g; Carbohydrates: 15 g; Exchanges: 1 Carbohydrate, 4 Lean Meat
KUNG PAO CHICKEN
This was posted by Daring Gourmet in tbsp. (tablespoon)’s website. She wrote, “One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, ‘PAO, right in the kisser!’” Prep Time: 15 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
3 tablespoons peanut or vegetable oil
6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)
1 1/2 pounds chicken breast, cut into bite-sized pieces
2 cloves garlic, minced
1 1/2 teaspoons fresh ginger, minced
3/4 cup dry roasted peanuts
1 bunch green onions (about 6 green onions)
For the Marinade:
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or sherry
3/4 teaspoon cornstarch
For the Sauce:
1/4 cup black Chinese vinegar or dark balsamic vinegar
3 tablespoons soy sauce
1 1/2 tablespoons toasted sesame oil
3 tablespoons white sugar
2 tablespoons hoisin sauce
2 teaspoons cornstarch
Directions
Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.
Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.
Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.
Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.
EASY SHEET-PAN CHICKEN
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.” Yield: 4 servings; Time: About 1 hour.
This was featured in “Behold, the Sturdy Sheet Pan”, and can be viewed online here.
Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling
Preparation
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
CHICKEN PAPRIKASH
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.
This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.
Ingredients
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream
Preparation
Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
COKE-BRINED FRIED CHICKEN
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House. In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish. But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way. Let the meat sit in the brine for a few hours before using, but not so long as overnight, where it really begins to break down. Then dry the thighs, dredge them in seasoned flour, and fry in peanut oil, ideally enhanced by lard. The result is mahogany-brown chicken with a crisp crust and a luscious interior." Yield: 4 to 6 servings.
To view this online, click here.
Ingredients
For the Brine:
5 cups Coca-Cola
1 tablespoon kosher salt
10 sprigs fresh thyme
4 cloves garlic, peeled and sliced
4 teaspoons mild hot sauce like Crystal, Texas Pete or Cholula
8 to 12 chicken thighs, preferably free-range, organic
For the Seasoned Flour:
3 cups all-purpose flour
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons smoked Spanish paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon cayenne pepper
For the Frying:
3 cups peanut oil
1 cup lard, optional, or replace with peanut oil
For Serving:
Hot sauce
Preparation
Make the brine: Combine cola, salt, thyme, garlic and hot sauce in a large metal bowl and stir until the salt has dissolved. Add the chicken thighs, cover and refrigerate 3 to 5 hours.
Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.
Heat oven to 350 degrees. Put the peanut oil in a large heavy-bottom pot or Dutch oven over medium heat until it reaches 375 degrees on a candy thermometer. While the oil heats, remove the chicken from the brine and pat dry. Dredge the thighs in the flour and shake to remove excess.
Working in batches of 2 or 3 at a time, carefully lower thighs into the hot oil. The oil temperature will plummet when the cold chicken goes into the pan; turn up the heat and carefully monitor the temperature. Cook for a little more than 3 minutes on one side, a little more than 3 minutes on the other, and then a final 3 minutes on the first side. Remove to a wire rack or paper towel to drain.
The juices should run clear when the chicken is poked with a knife. If necessary, transfer the browned chicken to a baking sheet and bake until the internal temperature reaches 165 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce.
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