Favorite Chicken Recipe.

[Gypsy]

Mmmmmmmmmmmmmmmmmmm. Share your favorite recipe here!

Here is mine:
I adore this chicken recipe. We don't normally use published recipes for what we cook, but this makes the best pan roasted chicken I've had outside of 4-5 star restaurants. It's a Cooks Illustrated recipe and you need to follow it closely. Especially the part about rinsing the chicken after taking it out of the brine and about drying the chicken really well before putting it in the pan. The only changes we make is that we leave the sage leaves in as they taste good and we reduce the sauce a bit more before adding the butter.

http://theredspoonblog.com/2010/04/25/pan-roasted-chicken-with-sage-vermouth-sauce/ (not my blog, the recipe on Cook's isn't shareable unless you have a subscription so this was the version I could link).

Here's a pic from tonight's dinner:

 

[TristanC]

Find a nice dutch oven type pot.
Pop in a handful of fingerling or new potatoes in (halved or whole), 1 large carrot cut into chunky pieces.
Add 2 tablespoons of tomato paste, and half a can of whole plum tomatoes with the tomato sauce. Add a whole bulb (BULB, not clove) of garlic (broken up into cloves and scattered around).
Add 1 1/2 cups of mixed cherry tomatoes, add a big handful of basil leaves.
Layer over with 6-9 pieces of chicken thighs and drumsticks snugly in there after they have been washed and patted dry and seasoned generously with salt and pepper - toss roughly to coat with the flavors in the pot. Rearrange with the chicken pieces on top of the contents, skin side down.

Drizzle with just 1 tablespoon or so of olive oil. Leave the lid off.

Pop into a preheated oven at 350 for 45mins. Remove, rotate chicken to skin side up, pop back into the oven for another 30 mins for the skin to get nice and crisp. You can rotate for another 10mins to crisp the other side/sides if needed.

It is like a open pot braise/roast combination, the garlic is roasted in its skin and goes well with the chicken, and there are some root veg to eat with the reduced liquid in the pot at the end of the dish. The meat should be sticky juicy and not dry, with a nice crispy skin.

I like it because it takes about 10mins to assemble into the pot. One time through I flip the pieces, and then in less than an hour and a half dinner is ready. Kudos to Jamie Oliver, who shared a very similar dish on the Telly, and I tweaked it up from there. It ain't pretty, but it is quick (to prep) and really tasty.

 

[Hera]

Wow, those two recipes sound sooooo good!!!

Gypsy, I'm probably going to set the kitchen on fire or something but I have to try that recipe soon! I think this weekend sounds about right!!

 

[Gypsy]

Wow, those two recipes sound sooooo good!!!

Gypsy, I'm probably going to set the kitchen on fire or something but I have to try that recipe soon! I think this weekend sounds about right!!

Read it over and walk through it mentally a few times. We use a copper core non-stick pan (usually a no no with pan seared) for the dish and it cuts down on the kitchen fires. LOL. Let me know how it comes out.

Tristan, Jaime has a lot of dishes that I love of this type. This one looks really yummy. So you leave the skins on the garlic, or take them off? And the chicken is not skinless? I assume you season the chicken with salt and pepper before you put them in as well?

I want to make sure I get it right when I try it.

 

[minousbijoux]

Gypsy: You are a woman of many talents! One thread over, you're reminding us all of our civil liberties and explaining arcane and nuanced laws, and over here, you're offering up the domestic bliss of good chicken meals!

 

[Gypsy]

Gypsy: You are a woman of many talents! One thread over, you're reminding us all of our civil liberties and explaining arcane and nuanced laws, and over here, you're offering up the domestic bliss of good chicken meals!

LMAO minous. I just like to eat yummy food so I learned how to cook. Fortunately DH is a great cook too. You made me blush. Thank you sweetie.

 

[Begonia]

Would you happen to have any good cookie and brownie recipes? I'm always in the market for good recipes for my 2 lads for these...

 

[tsavvy]

Gypsy and Tristan -- your recipes both sound really tasty and I'm excited to give them a try. We've been on a smoked chicken kick lately. I gave DH a smoker for his birthday last year -- each of my partners has one and they have raved about smoked meats to DH and DH always seemed interested. Man, have we enjoyed it! DH loves to smoke just about anything (we usually smoke meat about once a week unless it is raining) - smoking a whole chicken (or two) makes a delicious meal and provides yummy leftovers. The fat and broth are super tasty for use in other dishes. If you want some variety, it is easy to smoke a combo of meats (ribs, fish, chicken, brisket, sausages) and veggies (corn, portabellas, potatoes, zucchini).

There are a ton of smoked chicken recipes out there, but here's our tried and true approach:

1. Brine the chicken for at least 1 hour and ideally 6 hours in about 6 cups of water with about 1/3 cup coarse salt , 1/8 cup coconut amino acids or soy sauce, and 1/8 to 1/4 cup agave syrup or sugar. Stir until salt/sugar are dissolved. While brining, chicken should be refrigerated.

2. Make a rub of 2 parts paprika, 1 part pepper, and 1 part salt. Add smaller portions of mustard, garlic powder, rosemary, thyme, sage, and onion powder depending on your preferences. If in a hurry, skip this step.

3. Remove chicken from brine and dry very thoroughly.

4. Pierce skin of chicken in multiple areas so fat can drain.

5. If I have time, I spread the rub under the chicken skin and all over the outside of the chicken as well. When in a hurry, I don't prepare a rub and just sprinkle the chicken exterior with paprika, salt, pepper, and spices on hand and quickly rub the spices around.

6. Heat smoker to 200F about 1/2 hour in advance and also moisten wood chips about 1/2 hour in advance.

7. Once chicken is brined and rubbed, place chicken in smoker and add small handful of moistened wood chips. We like a blend of alder, apple, and/or cherry with just a small amount of hickory added for flavor. Mesquite is much too heavy for chicken. While chicken is smoking, only refresh wood chips once, otherwise the chicken will taste woody and too smoky.

8. For a crispy skin, the chicken will need to be finished in the oven at a higher temperature. Smoke until chicken is about 128F - about two hours. When chicken is about 120 - 125F, preheat oven to 375F. Transfer chicken to oven when internal chicken temperature is about 128F and cook until skin is crispy and chicken is about 160 - 165F.

9. If you don't eat the skin, then don't bother with the oven and just smoke the chicken until it reaches 160 - 165F.

 

[tsavvy]

Since my previous recipe requires a smoker, I'm also posting my MIL's easy and delicious chicken recipe -- this is a favorite at our house. DH and DS both love it and always eat heaping piles of it.

Brenda's Comfort Chicken
1 whole chicken - giblets removed
2 packages yellow rice (Mahatma or Vigo)
Butter
Salt and pepper

1. Put chicken in pot of water and bring water to boil for 3 - 5 minutes, reduce to simmer and cook chicken.
2. When chicken is finished (I usually simmer on low for about 1.5 hours), remove from heat.
3. Using broth from chicken, prepare yellow rice using generous portion of butter.
4. Shred chicken and combine with rice.
5. Season with salt and pepper to taste and it is ready to eat.

To make this dish a bit healthier, I sometimes: 1) use half brown rice, half yellow rice and just start the brown rice about 15 minutes in advance of the yellow rice since brown rice takes longer to cook, and 2) add vegetables (broccoli, peas, leeks, carrots, green beans, whatever is on hand that sounds good…) to yellow rice while cooking.

 

[slg47]

Would you happen to have any good cookie and brownie recipes? I'm always in the market for good recipes for my 2 lads for these...

King Arthur Flour Brownie Bites recipe-delicious.

Also I make this one for cookies (the first one listed. for me, they do not take 23 minutes but everything is faster in my oven. also, I do 1/2 and 1/2 brown and white sugar)

http://www.seriouseats.com/recipes/2007/10/the-best-chocolate-chip-cookie-recipe-ever-unless-you-have-a-better-one.html

 

[Begonia]

Thanks slg47. I'll give them a go.

I've made a lot of brownies that are just ...meh. Brown and sweet and nothing else. I want flavor!

 

[Haven]

Ooh, great thread idea, Gypsy! DH loves chicken so I end up cooking it at least once or twice a week.

I'm not a culinary wiz, so my favorite recipes also happen to be some of the easiest recipes on the planet. But they really are tasty, so win-win.

I make this whole roast chicken recipe whenever we're celebrating Shabbat at home. It is so easy, and sooooo good. I'm getting a bit drooly just thinking about it.
http://www.sugarlaws.com/perfect-roast-chicken

I make this chicken on Monday nights when DH comes home late and I don't feel like doing anything that involves a lot of actual work.
Take a chicken breast or two, wash, dry completely. Season side one with salt & pepper, and any other herb you may want.
Heat up some oil in a nonstick pan.
Throw in a couple whole garlic cloves.
Place chicken in pan, seasoned side down.
Season the other side while its sizzling in the pan.
Smush the garlic into the oil and juices, swoosh it around the pan, tuck it under the chicken after a couple minutes of cooking.
Throw in veggies the eaters love. My husband loves artichoke hearts, so I throw those in. I love asparagus, so I add that when it's in season.
Turn the breast over when it's about 75 to 80% cooked on the first side. It should have a nice brown crust on it by now.
Wait until it's cooked through. Take it out of the pan, and eat it! I put this chicken on pasta or salads, usually. If I'm really being lazy, I'll throw a couple sweet potatoes in the oven and just serve the chicken next to a potato.

I told you it was easy. I like meals that don't require a lot of tools, or attention.

 

[iLander]

Does someone have a recipe for some kind of chicken with a sauce on top of pasta thing?

I've been looking for something easy to do with pasta and chicken breasts for years. I always have those in the house, and not much else.

Spell it out, I may be slow, but I'm stupid.

 

[Haven]

Does someone have a recipe for some kind of chicken with a sauce on top of pasta thing?

I've been looking for something easy to do with pasta and chicken breasts for years. I always have those in the house, and not much else.

Spell it out, I may be slow, but I'm stupid.

When I'm feeling extra ambitious I'll add some white wine and flour to the pan after I sear the chicken breasts and then I scrape the yummy bits off the pan and into the liquid to make a sauce with it. I don't know if it's an official sauce, but it is yummy.

When I have mushrooms in the house I slice those up and throw them into a pan with some white wine and spices. That always makes a good sauce. Add flour to thicken.

My favorite isn't so much a sauce, but I chop up a bunch of tomatoes and garlic, mix it with some EVOO, add some salt & pepper, and pour that over the chicken and pasta.

If it's EASY, I'll do it. These are all pretty easy, though now I'm feeling they may not be fancy shmancy enough!

 

[Gypsy]

Do Haven's recipe but add mushrooms as the veggie. Take the chicken out and rest it. In the pan, deglaze everything with a cup of white wine, and reduce to half. Add cream and some herbs (a bit of thyme is nice, rosemary is lovely as well) bring back up to a simmer. Add cooked pasta (like a penne or a rigatoni or a fusilli) and toss and cover with the sauce. Add cheese (a nice grand padano) and put onto a nice plate. Slice chicken and put on top.

 

[Haven]

Do Haven's recipe but add mushrooms as the veggie. Take the chicken out and rest it. In the pan, deglaze everything with a cup of white wine, and reduce to half. Add cream and some herbs (a bit of thyme is nice, rosemary is lovely as well) bring back up to a simmer. Add cooked pasta (like a penne or a rigatoni or a fusilli) and toss and cover with the sauce. Add cheese (a nice grand padano) and put onto a nice plate. Slice chicken and put on top.

Drooooool. I just ate dinner and you're making me hungry all over again, Gypsy.
And I LOVE that this uses one pan, by the way.

 

[Gypsy]

Do Haven's recipe but add mushrooms as the veggie. Take the chicken out and rest it. In the pan, deglaze everything with a cup of white wine, and reduce to half. Add cream and some herbs (a bit of thyme is nice, rosemary is lovely as well) bring back up to a simmer. Add cooked pasta (like a penne or a rigatoni or a fusilli) and toss and cover with the sauce. Add cheese (a nice grand padano) and put onto a nice plate. Slice chicken and put on top.

Drooooool. I just ate dinner and you're making me hungry all over again, Gypsy.
And I LOVE that this uses one pan, by the way.

Two pans. The pasta is cooked separately. But it is pretty basic.

You can also use fresh or sundried tomatoes in place of mushrooms. When you take the chicken out, add some tomato sauce and a cup of wine (red or white) to deglaze. Add fresh basil and whatever herbs you like (thyme or oregano for example) and salt and pepper and cook it down to reduce it down. Add some olive oil if it needs it.

Toss with cooked pasta then add cheese. Top with sliced chicken.

You can also add red pepper to that (when you add the herbs) and olives (kalmata without pits) to make it spicier and more exciting.

 

[TristanC]

Wow, those two recipes sound sooooo good!!!

Gypsy, I'm probably going to set the kitchen on fire or something but I have to try that recipe soon! I think this weekend sounds about right!!

Read it over and walk through it mentally a few times. We use a copper core non-stick pan (usually a no no with pan seared) for the dish and it cuts down on the kitchen fires. LOL. Let me know how it comes out.

Tristan, Jaime has a lot of dishes that I love of this type. This one looks really yummy. So you leave the skins on the garlic, or take them off? And the chicken is not skinless? I assume you season the chicken with salt and pepper before you put them in as well?

I want to make sure I get it right when I try it.

I've done both, but I prefer skin on - so that the baked soft mushy garlic squishes out with the slightest pressure.
Yup, for chicken skin on (chicken skin crisps up nicely as described), and yes salt and pepper. Got that in the recipe too.

Oh, and for pasta, this is a tomato based chicken recipe. Just remove the chicken bones after its cooked. Omit the carrots and potatoes from the recipe altogether, and toss with spaghetti once it is done. Tadah! A dark meat tomato chicken pasta dish. Other elements are basil and tomatoes and Olio. Its a cinch. Also one pot (other than the pasta pot).

You can stir in some cream if you prefer a creamy tomato sauce - that works too. As much as you pefer - I'd personally go with about 1/4 - 1/2 cup, adding more from the 1/4 cup as you need.

 

[Lottie]

This recipe isn't particuarly refined but it tastes delicious and is fantastic comfort food, it comes from one of my favourite books - Pie by Angela Boggiano

Chicken and Tarragon Pie
Serves 4-6

For the pastry
400g/13oz rich shortcrust pastry – beaten egg to glaze

250g/9oz plain flour
¼ tsp salt
125g/5oz unsalted butter, cold
1 large egg beaten
1 tsp lemon juice
2-3 tbsp iced water

Mix together the flour & salt.
Chop the butter into cubes & add half of it to the flour.
Gently & swiftly rub the fat into the flour until it resembles coarse breadcrumbs.
Add the rest of the butter & mix until it’s the size of small peas.
Make a well in the centre of the dry ingredients.
Mix the beaten egg with the lemon juice & water & gradually pour into the well a little at a time, using a knife to mix the dough as you go.
If the mixture looks like it has sufficient liquid to form a dough, don’t add all the liquid as the absorbency of flours varies.
Turn out onto a floured board & knead lightly until smooth.
Shape into a ball, wrap in cling film & refrigerate for at least 30 mins before use.


For the filling
1.5kg/3lb free range chicken
1 carrot, roughly chopped
2 celery sticks, roughly chopped
2 onions, finely chopped
4 sprigs tarragon
1 tbsp olive oil
knob of butter
2 leeks, finely sliced
150ml/¼ pint white wine
2 tbsp plain flour
150ml/¼ pint single cream
grated zest of ½ lemon
salt & ground black pepper

Method
Place the chicken in a large saucepan with the carrot, celery, 1 of the onions & 3 tarragon sprigs.
Season with a little salt & pepper & cover with water.
Bring to the boil & simmer for 45 mins until the chicken is cooked through.
Remove the chicken from the pan & set aside to cool.
Return the stock to the hob & simmer gently for a further 30 mins until it is reduced by half.

Meanwhile heat the oil & butter in a large frying pan, add the leeks & the remaining onion & gently cook for about 5 mins until softened.
Turn up the heat to high, add the wine & simmer rapidly for 3-4 mins until reduced by half.
Stir in the flour & mix well in the pan for 1 min.
Pour in the cream, about 150ml/¼ pint of the reduced chicken stock & the lemon zest.
Season with a little salt & plenty of ground black pepper.

Remove the meat from the cooled chicken carcass & chop or shred into small pieces.
Add this & the remaining tarragon, chopped, to the leek & cream mixture & stir together. Set aside to cool.

Preheat the oven to 180C/350F/Gas 4. Place a baking tray in the oven to heat.

Line the base of a 30 x 20cm / 12 x 8in rectangular or 26cm/10½in round pie tin with two-thirds of the pastry & fill with the chicken mixture.
Brush the pastry edges with beaten egg.
Roll out the remaining pastry to make a lid & lay over the filling, crimping the edges of the pastry with your fingertips to seal.
Trim away any excess & brush with beaten egg to glaze.
Place on the baking tray for 30-35 mins until the pastry is golden & crisp.

 

[Lottie]

Find a nice dutch oven type pot.
Pop in a handful of fingerling or new potatoes in (halved or whole), 1 large carrot cut into chunky pieces.
Add 2 tablespoons of tomato paste, and half a can of whole plum tomatoes with the tomato sauce. Add a whole bulb (BULB, not clove) of garlic (broken up into cloves and scattered around).
Add 1 1/2 cups of mixed cherry tomatoes, add a big handful of basil leaves.
Layer over with 6-9 pieces of chicken thighs and drumsticks snugly in there after they have been washed and patted dry and seasoned generously with salt and pepper - toss roughly to coat with the flavors in the pot. Rearrange with the chicken pieces on top of the contents, skin side down.

Drizzle with just 1 tablespoon or so of olive oil. Leave the lid off.

Pop into a preheated oven at 350 for 45mins. Remove, rotate chicken to skin side up, pop back into the oven for another 30 mins for the skin to get nice and crisp. You can rotate for another 10mins to crisp the other side/sides if needed.

It is like a open pot braise/roast combination, the garlic is roasted in its skin and goes well with the chicken, and there are some root veg to eat with the reduced liquid in the pot at the end of the dish. The meat should be sticky juicy and not dry, with a nice crispy skin.

I like it because it takes about 10mins to assemble into the pot. One time through I flip the pieces, and then in less than an hour and a half dinner is ready. Kudos to Jamie Oliver, who shared a very similar dish on the Telly, and I tweaked it up from there. It ain't pretty, but it is quick (to prep) and really tasty.

That looks delicious, will definately be trying this one over the next week.

 

[Haven]

Do Haven's recipe but add mushrooms as the veggie. Take the chicken out and rest it. In the pan, deglaze everything with a cup of white wine, and reduce to half. Add cream and some herbs (a bit of thyme is nice, rosemary is lovely as well) bring back up to a simmer. Add cooked pasta (like a penne or a rigatoni or a fusilli) and toss and cover with the sauce. Add cheese (a nice grand padano) and put onto a nice plate. Slice chicken and put on top.

Drooooool. I just ate dinner and you're making me hungry all over again, Gypsy.
And I LOVE that this uses one pan, by the way.

Two pans. The pasta is cooked separately. But it is pretty basic.

You can also use fresh or sundried tomatoes in place of mushrooms. When you take the chicken out, add some tomato sauce and a cup of wine (red or white) to deglaze. Add fresh basil and whatever herbs you like (thyme or oregano for example) and salt and pepper and cook it down to reduce it down. Add some olive oil if it needs it.

Toss with cooked pasta then add cheese. Top with sliced chicken.

You can also add red pepper to that (when you add the herbs) and olives (kalmata without pits) to make it spicier and more exciting.

I cook my pasta in a big pot!

 

[iLander]

Thank you Haven and Gypsy!

I will give this a try, it sounds pretty easy, thanks!