Category Archives: chicken

Carmelized chicken wings


3-5 lbs chicken wings
1 cup honey
1 tsp minced garlic
2 Tbsp ketchup
1/4 cup balsamic vinegar
1/2 cup soy sauce
2 Tbsp olive oil

in a sauce pan pour all the ingredients except for the chicken wings
warm up over medium heat until warm but not boiling.
set aside

preheat oven to 375
place chicken wings in a baking pan
cook 30 minutes
remove from oven and pour off the fat
pour 3/4 of the sauce over the chicken
return to the oven and cook 15 minutes
turn chicken over
pour the remaining sauce over the wings
cook 6 minutes
turn over once again and cook 15 minutes until starting to carmelize

3 lbs serves 2,the sauce make enough for 5 lbs of wings



Braised chicken thighs with squash and mustard greens


A 1 pot meal. takes a little work but its very tasty. based on a bon appetit recipe

4 lbs bone in chicken thighs
8 scallions white and light green parts cut into 1 inch pieces, dark green thinly sliced
2 serrano chiles
2 inch piece of ginger peeled and thinly sliced
1 cup white wine
1/2 cup soy sauce
2 cups chicken broth divided
3 Tbsp brown sugar
2 Tbsp sesame oil
2 Tbsp rice vinegar
1 acorn or butternut squash peeled and cubed
2 bunches mustard greens stems removed and roughly chopped
2 Tbsp vegetable oil

in a large dutch oven heat the oil
working in batches brown the chicken thighs skin side down 8-10 minutes
remove and set aside
pour off all but 2 Tbsp of the fat and oil
saute scallions, serrano and ginger 3 minutes
add the wine and cook 5 minutes or until reduced to 3 Tbsp
add the soy sauce, brown sugar, sesame oil and 1 cup of the broth
bring to a boil and reduce heat to a simmer
return the chicken to the pot, skin side up, overlapping in needed
simmer 30 minutes or until the chicken is cooked through
remove the chicken from the pan and set aside
add the squash and greens to the pan, simmer  partially  covered 10 minutes
uncover and raise heat to medium and cook 10 more minutes
add the vinegar and stir, return the chicken to the pan and cook 5 minutes
sprinkle the green scallion slices over all

serves 4


spicy braised chicken drumsticks


based on a recipe in bon appetit. its got some spice but isnt real hot

10-12 chicken drumsticks
1 onion diced
8 grated garlic cloves
2 inch piece ginger,grated
1/4 cup soy sauce
1/4 cup gochujang (korean chili paste)
2 Tbsp sugar
1 tsp ground black pepper
1 Tbsp chinese rice wine
1 Tbsp sesame oil
4 cups chicken broth
4 Tbsp butter

mix onion,garlic,ginger,soy sauce,chili paste sugar,sesame oil,black pepper and rice wine in a bowl and set aside

in a large deep skillet melt the butter. add the chicken and lightly brown all over about 5-6 minutes total
add the sauce and cook 3 minutes
add the broth and bring to a boil
reduce heat to a simmer,partial cover and cook 50 minutes or so until chicken is done

serve over rice pouring some of the sauce over the chicken

Chicken in a pot with barley and vegetables


A hearty meal for 4

3/4 cup pearled barley
1 whole chicken 5 lbs or so
4 carrots roughly chopped
3 leeks,white and light green only,sliced into 1 inch pieces
2 onions roughly chopped
1 bunch kale
3 garlic cloves peeled
3 sprigs fresh rosemary
1 bay leaf
2 cups canned chicken broth
1 Tbsp oil
1/4 cup brandy

prepare the barley according to the package directions. drain and set aside
Season the chicken inside and out with pepper. place the rosemary,bay leaf and garlic cloves in the chicken cavity

In a large dutch oven heat heat the oil
place the chicken breast side down. cook until browned 8-10 minutes a side or so
remove from the dutch oven and set aside
pour the brandy into the dutch oven and stir up any browned bits
add the kale and cook 2-3 minutes until it starts to wilt
return the chicken to the dutch over and sprinkle the onions,leeks and carrots around the chicken
pour in the chicken broth and 1 cup water
bring to a boil
reduce heat to  medium,cover and cook 60-75 minutes until the chicken is cooked throughly

remove the chicken from the dutch oven and carve
stir the cooked barley into the broth to rewarm

serve the chicken with some barley,broth and veggies in bowls

serves 4


chicken kreplach


this can be made with the chicken you use to make chicken soup or any cooked chicken. i use won ton wrappers since they are easily available and it saves me from making the dough

2 cups cooked chicken
2 carrots chopped
1 onion diced
2 cloves garlic
5 tbsp schmaltz or vegetable oil divided
1 package won ton wrappers

depending on your preference either saute or carmelize the onion in 3 tbsp of the schmaltz or oil. to carmelize cook the onions over medium heat for about an hour until they are browned to your liking,stiring every 15 minutes.

in a food processor add the chicken,carrots,coked onions,remaining oil/schmatlz and garlic.
process until its got a consistency like tuna salad (not pureed)

place a won ton wrapper on a plate. add a scant tbsp of the chicken mixture. fold into a triangle sealing the edges with a finger dipped in warm water

continue with each kreplach

to cook boil in either chicken soup or salted water for about 2 minutes

Chicken Cassoulet


Cassoulet (a duck and white bean stew)is one of Taras favorite dishes. However the true frnch version literally requires 2-3 days. This version takes about an hour and a half

4 whole chicken legs (drumstick and thigh)
14 oz polska kielbasa sausage,sliced
1 medium fennel bulb diced
1 medium onion diced
1 carrot diced
4 garlic cloves minced
2 tsp fresh rosemary,chopped
2 tsp dried thyme
2 tsp ground fennel
2 cups chicken broth
15 oz can cannelini or great northern beans drained and rinsed
1/2 cup panko
1/4 cup fresh grated parmesean cheese
olive oil

preheat the oven to 450
place the chicken on a rimmed baking sheet
brush the chicken with olive oil and season with salt and pepper
roast 35-40 minutes until browned and cooked though
remove from the oven and leave the oven on
in a large ovenproof skillet heat some olive oil
saute the sausage 8 min until brow
add the  fennel bulb,carrot and onion and saute until soft
add the garlic,thyme rosemary and ground fennel
cook 30 seconds
stir in the beans and broth and bring to  a boil
nestle the chicken in the skillet
sprinkle the panko and cheese over the top
bake 20 -25 minutes,until the top is crisp
remove from the oven and let sit 15 minutes before serving

serves 4

Lemoney sauteed chicken


this would be really good served over rice or noodles

4 chicken leg quarters,separated into drumsticks and thighs
2 cloves garlic minced
2 shallots diced
1 Tbsp fresh rosemary
1 lemon thinly sliced
1/2 cup wine
1/2 cup chicken broth
olive oil for sauteeing

heat some olive oil in a large saute pan. working in batches brown the chicken pieces on all sides (about 4-5 minutes a side) remove from pan when browned
Pour the fat from the pan. add some more oil for sauteing. add the shallots,garlic,lemon and rosemary. saute 4 minutes.
add the wine and and chicken broth. bring to a boil and stir to get up any browned bits.
return the chicken to the pan. cover and cook over medium heat 20-25 minutes until cooked through and the juices run clear.

serves 4