Category: Chicken

Ingredients:
Perdue Shortcuts honey-roasted chicken, roughly chopped
3/4 cup fresh Thai basil, finely chopped
4 cloves garlic, minced
4 stalks of scallions, finely chopped
2 tiny green chilis, finely chopped
2 tbsps fish sauce
2 tbsps peanut oil

1. Heat up a large skillet, add oil and sauté garlic until golden brown. Sauté scallions until soft. Add chilis and stir for about a minute.
2. Add chicken and mix until chicken is hot and coated with oil. Add basil leaves and fish sauce. Cook for less than five minutes.

Related post/s:
Where to buy Thai basil
I love my Perdue chicken

This is the boy’s favorite dish among the many I try to cook for him. Rachel cooked this dish for her husband and it passed his test–he’s Moroccan. Serve this with crusty bread and even a Korean man would be impressed.

Ingredients:
6 chicken drumsticks and thighs, skin removed
half a bag of baby carrots
4 baby potatoes, quartered
3 large red onions, finely chopped
1 tsp powdered ginger
1/4 tsp turmeric
1 bunch of flat-leaf parsley, finely chopped
chicken stock
1 tomato, to be grated over tagine
1 preserved lemon, cut into strips, pulp removed
juice from 1 lemon
1 cup green peas
salt, pepper, olive oil

1. Over high heat, add olive oil and cook the chicken until golden brown on both sides.
2. Add the onions, ginger, turmeric and black pepper. Add enough chicken stock to cover. Add the parsley and cover with lid. Bring to a boil, then reduce heat and simmer, about 30 minutes.
3. If chicken is cooked, grate one tomato into tagine, add preserved lemon strips, carrots and potatoes. Add a cup of water and the lemon juice. Uncover and cook until vegetables are done and the sauce reduced. Add salt to taste. Add peas in last minute of cooking.

Related post/s:
Make your own preserved lemons
Dom’s carries preserved lemons if you don’t want to make them

Ingredients:
4 chicken cutlets
4 fresh whole sage leaves, plus 4 others, minced
8 slices of prosciutto
3/4 cup dry white wine
1/3 cup chicken stock
1/4 cup all-purpose flour
1 tbsp butter
salt, pepper, olive oil

1. Lay 1 sage leaf lengthwise on each chicken cutlet, then wrap two prosciutto slices around each cutlet, encasing the sage. Set aside.
2. In a shallow bowl, combine flour, salt and pepper and use to coat each cutlet.
3. In a large skillet with hot oil over medium-high heat, cook cutlets through until golden brown, about 4 minutes each side. Remove from skillet and set aside.
4. Add wine and broth to skillet. Cook over high heat until reduced. Remove from heat and let cool for about 1 minute. Then add minced sage and butter. Stir until butter is melted. Spoon sauce over cutlets and serve with slices of French bread.

Related post/s:
Good ol’ chicken stock

The boy was craving fried chicken when I visited him in Vermont. In the ‘burbs however, you really can’t get a good fried chicken without going to one of the fast food chains so we made our own. If you’ve never marinated chicken in buttermilk before, you’ll notice that the cooked meat is buttery because of it. Be patient when frying; you want to make sure that the chicken is also cooked inside. We didn’t even get the chance to sit down to eat the finished product. As soon as the fried chicken pieces were cool enough to handle, we devoured them standing up.

Ingredients:
chicken legs and breasts
2 cups of buttermilk
1 cup of flour
a dash of cayenne pepper
frying oil enough to sink chicken half way
salt, pepper

1. In a large Tupperware with cover, marinate chicken in buttermilk from 2 to 24 hours.
2. Before frying, combine flour, salt, pepper and cayenne and coat chicken. Place them on top of a wire rack until ready to fry.
3. In a deep sauce pot, heat oil to 350º and slowly drop chicken pieces. Fry until golden brown on all sides. Use tongs to make sure they are cooking evenly on both sides. Do not cover. Remove each chicken to the same wire rack when cooked.

Related post/s:
Roasted sweet potatoes