Archive for the ‘chicken’ Category

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panko-crusted mustard-thyme roast chicken thighs

March 18, 2019

Easy weeknight chicken! What could be better? I’m including the original, from epicurious, and my own (way better) crispy-skinned version!

MY VERSION:
– preheat oven to 450
– rub chicken thighs with black pepper
– on the stovetop, brown chicken thighs on a smokin’ hot cast iron, skin-side down, til the skin is crispy
– flip thighs, sprinkle with thyme and a little bit of salt, and place in oven til done (about 25 min for small thighs)
– remove thighs, put smoking hot cast iron onto the stovetop on medium heat, and add white wine and mustard to deglaze the pan, maybe some thyme to taste.
– turn off heat, add fresh lemon juice to taste, and pour pan sauce out into another container so the acidity doesn’t mess with your cast iron. serve chicken with pan sauce. great served with a honey mustard dressed salad, or some roasted veggies like orange carrots with tahini drizzle, or even just toss potatoes in the pan sauce and roast them on the side! also great with veggies sautéed in tarragon mustard citrus butter.

ORIGINAL RECIPE:
•3/4 cup panko (Japanese breadcrumbs)
•4 tablespoons unsalted butter, room temperature
•1/4 cup Dijon mustard
•2 tablespoons thyme leaves, plus 3 sprigs
•8 skin-on, bone-in chicken thighs, patted dry
•Kosher salt, freshly ground pepper
•1 pound medium carrots, scrubbed, cut into 3″ pieces, halved lengthwise if thick
•2 tablespoons extra-virgin olive oil

Place a rack in highest position in oven; preheat to 450°F. Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy). Season chicken thighs on both sides with salt and pepper. Arrange skin side up a rimmed baking sheet and smear all over skin side of thighs. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet skin side up.
Arrange carrots and thyme sprigs around chicken and drizzle with oil; season with salt and pepper. Toss to coat and bake until carrots are tender and chicken is cooked though, 25–30 minutes.
Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes. Transfer to a platter and pour pan juices over top.

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first recipe adapted by friedsig from the second recipe, which is by epi and bon appetit

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I found the panko crust didn’t get crispy and brown, even when I broiled the thighs for six or seven minutes. My version is way better! You still get that nice mustard and thyme flavor, with a little more depth of flavor from the wine and lemon. Also, instead of the carrots absorbing all that great chicken fat, you get a huge quantity of pan sauce and you can use that to flavor a ton of different roasted veggies throughout the week! Try the Bon Appetit version if you want, but if you want a nice crispy skin, try my version! Tagged “rotation” because I make this all the time.

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peach balsamic chicken skillet (and a vegan alternative!)

August 12, 2018

It’s peach season here, and there is nothing in the world like a fresh, ripe peach. But if you grab some early, not-quite-ripe peaches, turn them into dinner!

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about two pounds of chicken legs or thighs
one medium onion
two to four cloves of garlic
two to three peaches
about a half-tablespoon of balsamic
handful of cherry tomatoes, or some tomatoes from a can (optional)
raw basil (optional garnish)

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Preheat oven to 425.

Heat a cast-iron or other oven-safe skillet on the stove on medium-high until very hot. Add some drippings, schmaltz, oil, or butter.

Brown chicken, skin side down, til crispy. (If you don’t eat chicken, heat some coconut oil or margarine, and add veggies cut side down. I have not tried this yet with vegetables, but I bet brussels sprouts cut in half, cauliflower, or something else savory would go great with the sweet peaches. Maybe even some mushrooms for that savory flavor.)

Remove chicken or veggies from the skillet. Add chunks of onions. When beginning to caramelize, add chunks of garlic, or whatever you have in the house, like shallots. Stir often. When cooked, add the chicken back to the pan, along with chunks of peaches, and if you have them on hand, cherry tomatoes. Splash balsamic on top – not much, just a few dashes. Sprinkle with salt and pepper. Stir well.

Roast at 425, stirring every fifteen minutes, until chicken is cooked through.

Serve with veggies and garlic rice, and top everything with fresh basil.

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original recipe by cooking classy and adapted by friedsig.

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Really fantastic. A very August dinner, using everything from the garden or farmers market. I left out the honey from the original – August peaches don’t need sweetening. In fact, this recipe might be too sweet for some. Adding some tomatoes (from a can, or an acidic varietal like calabash or celebrity from your garden) will help cut that sweetness. It’s worth noting that the handful of cherry tomatoes I threw in were totally overwhelmed by the caramelized onion-and-peach flavor. This makes me think that a caramelized onion and peach pie would taste amazing, maybe in the style of a zweibelkuchen!

Adding this to the “rotation” tag because this is as easy as it gets for a sweet and savory weeknight dinner! Next time, I want to try this with brussels sprouts for a vegan peach stew – or maybe even both chicken and veggies?

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bourbon chicken liver pâté

August 17, 2016

“Pâté” feels pretentious, but chicken liver is less than half the price of hamburger meat.

I eat organ meats because:
they’re cheap
they’re delicious
it reduces waste
they’re nutritious (one serving is 280% of your daily need for vitamins A and B12)
did I mention they are cheap?

If you do eat meat, I highly recommend you give chicken liver a try. It’s so quick to cook, and very easy.

One of my favorite preparations has never made it onto friedsig, so here we go: a modification of the classic bourbon chicken liver pâté. This one is modified from epicurious.

– Heat a cast iron pan with about 1.5 T butter, or however much you like. (They say half a stick.)
– Saute a medium onion over medium-low til it caramelizes.
– Add a minced clove of garlic.
– Add one container (~1 lb) of rinsed chicken livers. (Pick off the little globs of fat if you want, but leave some on if you went light on the butter.)
– Saute about 4 minutes on one side, then flip.
– Add lots of fresh or a little dried sage and thyme. Add salt, pepper, and a pinch of nutmeg. Stir and add 2 T bourbon.
– Make sure each piece has been cooked on both sides when stirring.
– Cut one of the biggest livers in half. If it’s no longer bloody, mostly cooked, but still pink in the middle, it’s perfect. Don’t overcook – 8 minutes should be plenty.
– Blend in a blender or food processor. Do NOT add the liquid unless you want a drinkable pate – just the liver and onions. You can add the liquid as needed to blend into a thick consistency. I like to add a dash of heavy cream, but that is optional. Or, like epicurious suggests, scoop it into tiny bowls and add a little melted butter over the top.

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modified from epicurious

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You can serve this as a dip with cut up veggies, crackers, or toasts. You can use this as a sandwich spread – great with lots of fresh greens and herbs. You can roll this up in greens and make it into finger food. You can add a little to make a sauce richer, or to sneak it in if you don’t like the taste. You can eat it with pasta. You can layer it in casseroles like any other meat. Just try a little spread on a cracker!

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honey mustard chicken salad

August 15, 2016

really fast and easy.

cooked chicken
mayonnaise
honey
sour cream
dried cranberries
pecans
green onions and/or onions
lemon juice
mustard (dry or prepared)
salt & pepper
optional parsley
optional celery seed

optional chopped celery, or radishes, or something for crunch

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recipe by schnucks

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back to basics. adding this to my chicken salad rotation for the fall, along with chicken salad with spinach, apple, and dill, and coconut lime chicken salad.

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chicken salad with spinach, apple, and dill

May 22, 2015

breast meat of 1 whole roasted chicken (stuffed with half a lemon, fresh oregano, and a few cloves of garlic), shredded with 2 forks
1 small package organic dill
1 sour green apple, like granny smith
1 pinch crumbled feta (optional)
1 spoonful sliced kalamata olives (optional)
minced raw garlic and/or minced scallions or onions, to taste
washed raw spinach leaves, torn into small pieces

salt to taste

combine all.

add a bit of mayo, then slowly add enough plain (unsweetened!) yogurt to lightly coat, and lemon or apple cider vinegar to taste
if dry, add a splash of vegetable stock or chicken broth.

chicken salad with spinach, green apple, and dill

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mango ginger teriyaki chicken

August 1, 2014

garlic
ginger
soy sauce
mango pulp, juice, or puree (oranges work, too!)
rice wine vinegar
pinch of fennel seed
pinch of coriander
sesame seeds (optional)
fresh basil leaves or cilantro (optional)
two drops of fish sauce or splash of worcestershire sauce (optional)

blend everything, marinate chicken as long as you can stand to, and cook as usual (baked, grilled, or pan-fried – it’s all good)

invented by friedsig.wordpress.com

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Very easy, sweet, and lots of flavor. I served it with ghee rice, and basil yogurt (just plain yogurt with fresh basil minced into it) and it was good.

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malaysian spiced chicken

July 6, 2014

this recipe is from the book lobel’s meat bible by stanley, evan, mark, and david lobel.

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1 cup thinly sliced shallots
1-inch piece ginger, peeled and thinly sliced
1 T ground coriander
2 t ground turmeric
2 t ground cinnamon
2 t ground fennelseed
1 t ground cumin
1 t black pepper
1/2 t cayenne
1/4 t ground clove
1 T kosher salt
2 t sweetener of your choice
1/2 cup coconut milk
3 lbs chicken thighs, cut in half across the bone (you can ask the butcher to do this if you don’t have a good knife)

mix everything but coconut milk and chicken in food processor or mortar and pestle.

combine everything and marinate in fridge for 3 to 24 hours.

remove from fridge 1 hour before cooking.

fry in an inch of oil at 365 degrees, or cook however you like.

if frying, chicken will be a very dark brown when done (but not burnt)

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from lobel’s meat bible