365 More Ways to Cook Chicken (365 ways) (43 page)

2.
Add onion, celery, and garlic to pan. Reduce heat to medium and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in wine, beans, tomatoes, and remaining rosemary. Return chicken to the pan along with any juices that have accumulated on plate.

3.
Cover and simmer until chicken is tender with no trace of pink near bone, 20 to 25 minutes. Season with Tabasco and remaining salt and pepper before serving.

Prep: 15 minutes Cook: 50 to 52 minutes Serves: 4 to 6

A 6¼-ounce box of wild and long-grain rice mix can be substituted for the wild rice here. If you do so, increase the broth to 3
½
cups and add the packet of herbs in place of the herbs in the recipe.

• 1 chicken (about 3 pounds), cut into 8 pieces
  

• ½ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 2 tablespoons vegetable oil
  

• 1 medium butternut squash (about 1
  ½
  pounds), peeled, seeded, and cut into 1-inch chunks
  

• 1 medium onion, chopped
  

• 1 cup wild rice
  

• 2
  ½
  cups chicken broth, preferably reduced-sodium
  

• 1 teaspoon crumbled dried leaf sage
  

• ½ teaspoon dried thyme
  

• ¼ cup chopped parsley
  

1.
Season chicken with salt and pepper. Heat oil in a large frying pan over medium-high heat. Add chicken and cook, turning once or twice, until browned, about 7 minutes. Remove to a plate.

2. Add squash and onion to drippings in pan. Reduce heat to medium and cook, stirring occasionally, until onion is softened, 3 to 5 minutes. Stir in rice, then add broth, sage, and thyme. Return chicken to pan along with any juices that have accumulated on plate.

3.
Bring to a boil, reduce the heat to low, cover, and cook until rice is tender, liquid is absorbed, and chicken is cooked through, about 40 minutes. Stir in parsley and serve.

Prep: 10 minutes Cook: 1 hour 17 minutes Serves: 4 to 6

To get just the amount of vegetables that you need, buy them from the salad bar in the supermarket. Mix and match the vegetables, using about 4 cups total.

• 1 chicken (about 3 pounds), cut into 8 pieces
  

• ½
  teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• ½
  teaspoon cayenne
  

• 2 tablespoons olive oil
  

• 1 medium onion, chopped
  

• 1 cup sliced carrots
  

• 2 garlic cloves, crushed through a press
  

• 2 teaspoons curry powder
  

• 1 (14
  ½
  -ounce) can stewed tomatoes
  

• 2 cups chicken broth
  

• 1 cup broccoli florets
  

• 1 cup cauliflower florets
  

• 1 cup lentils, rinsed and picked over
  

• 1 cup sliced zucchini or crookneck squash (about 4 ounces)
  

• 1 (10-ounce) can garbanzo beans, drained (about 1 cup)
  

1.
Preheat oven to 375°F. Season chicken with salt, pepper, and half of cayenne. In a large Dutch oven, cook chicken in olive oil over medium-high heat, turning, until browned, about 7 minutes. Remove to a plate.

2.
Add onion, carrots, and garlic to drippings in pan. Reduce heat to medium and cook, stirring, until vegetables are tender, about 5 minutes. Stir in curry powder, remaining cayenne, stewed tomatoes, and broth. Bring to a boil. Add broccoli, cauliflower, and lentils. Return chicken to pan along with any juices that have accumulated on plate.

3.
Cover and bake for 45 minutes. Stir in zucchini and garbanzo beans. Cover and bake 20 minutes longer.

Prep: 20 minutes Cook: 55 minutes Serves: 4 to 6

• 1 chicken (about 3 pounds),
  

• cut into 8 pieces, skin removed
  

• ¾ teaspoon salt
  

• ½
  teaspoon freshly ground pepper
  

• 2 tablespoons vegetable oil
  

• 1 large onion, cut into 6 wedges
  

• 1 medium head of green cabbage (about 1
  ½
  pounds), cut into 6 wedges
  

• 2 medium turnips, peeled and quartered
  

• 3 carrots, peeled and cut into 2-inch lengths
  

• ½
  pound small red potatoes, scrubbed
  

• 2 cups chicken broth, preferably reduced-sodium
  

• 1 bay leaf
  

• 1
  ½
  teaspoons dried thyme
  

1.
Season chicken with
½
teaspoon salt and ¼ teaspoon pepper. In a large Dutch oven, heat oil and cook chicken over medium-high heat, turning once or twice, until browned, about 7 minutes. Remove from pan. Add onion, cabbage, turnips, and carrots to drippings and cook, stirring often, until lightly browned, about 8 minutes. Sprinkle lightly with remaining salt and pepper. Return chicken to pot and add potatoes, broth, bay leaf, and thyme. Stir to mix.

2.
Reduce heat to medium-low and simmer, covered, stirring occasionally, until vegetables are tender, about 40 minutes. Discard bay leaf. Serve chicken and vegetables with the broth.

Prep: 10 minutes Cook: 59 minutes Serves: 4 to 6

• ½
  pound Italian sausage, cut into 4 to 6 pieces
  

• ½
  cup dry red or white wine
  

• 1 chicken (about 3 pounds), cut into 8 pieces
  

• Salt and freshly ground pepper
  

• 1
  ½
  tablespoons olive oil
  

• 1 medium onion, chopped
  

• 1 carrot, chopped
  

• 1 red bell pepper, chopped
  

• 1
  ½
  teaspoons dried marjoram
  

• 3 cups chicken broth
  

• 1 cup lentils, rinsed and picked over
  

1.
In a small frying pan over medium heat, cook sausage in wine, uncovered, turning often, until liquid evaporates, about 5 minutes. Remove from heat.

2.
Season chicken with salt and generously with pepper. In a large Dutch oven, heat olive oil and cook chicken and sausage in 2 batches over medium-high heat, turning often, until both are browned, about 7 minutes per batch. Remove chicken and sausage to a platter.

3. Add onion, carrot, and bell pepper to pan. Cook over medium heat, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in marjoram, broth, and lentils.

4.
Return chicken and sausage to pan along with any juices that have accumulated on platter. Cover and simmer over medium-low heat, until lentils are tender and most of the liquid is absorbed, about 35 minutes.

Prep: 15 minutes Cook: 32 minutes Serves: 4

Any combination of wild mushrooms, fresh or reconstituted dried, can be used. Even a combination of cultivated and wild mushrooms will do, though the flavor will be less intense.

• 4
  ½
  cups chicken broth, preferably reduced-sodium
  

• 1 cup dry white wine
  

• ½ cup Madeira or dry sherry
  

• 1 pound skinless, boneless chicken thighs, cut into 1-inch chunks
  

• ½
  teaspoon salt
  

• ½ teaspoon freshly ground pepper
  

• 3 tablespoons butter
  

• ½ pound sliced wild mushrooms, such as porcini, shiitake, and/or cremini (about 3 cups)
  

• ¼ cup finely chopped shallots
  

• 1½ cups Arborio rice
  

• 1/3 cup grated Parmesan cheese
  

• ¼ cup chopped flat-leaf parsley
  

1.
In a medium saucepan, bring broth, wine, and Madeira to a simmer. Meanwhile, season chicken with salt and pepper. In a large saucepan, melt butter over medium heat. Add chicken, mushrooms, and shallots and cook, stirring often, until chicken is golden and mushrooms are just softened, about 5 minutes. Add rice and cook, stirring, 2 minutes.

2.
Add
5½
cups of simmering liquid. Cook over medium-low heat, uncovered, stirring often, until rice is nearly tender, about 20 minutes. Stir in remaining
½
cup liquid, cheese, and parsley. Reduce heat to low and cook 5 minutes, stirring constantly. Serve at once.

Prep: 20 minutes Cook: 47 minutes Serves: 4

Bulgur is cracked wheat, a full-flavored, nutty grain that is a staple in the kitchens of the Eastern Mediterranean.

• 1 chicken (about 3 pounds), cut into 8 pieces
  

• ½ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 2 tablespoons olive oil
  

• 1 medium onion, chopped
  

• 1 green bell pepper, chopped
  

• 1 medium eggplant (about 1 pound), peeled and cut into 1-inch chunks
  

• ½ teaspoon ground cinnamon
  

• ¼ teaspoon crushed hot red pepper
  

• ⅛ teaspoon ground cloves
  

• 3 tablespoons tomato paste
  

• 2¼ cups chicken broth, preferably reduced-sodium
  

• 1 cup bulgur (cracked wheat)
  

1.
Season chicken with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add chicken and cook, turning, until browned, about 7 minutes. Remove to a plate.

2.
Add onion, bell pepper, and eggplant to drippings in pan, reduce heat to medium, and cook, stirring often, until softened, about 5 minutes. Stir in cinnamon, hot pepper, cloves, tomato paste, and 1 cup broth. Return chicken to pan along with any juices that have accumulated on plate. Cover, reduce heat to medium-low, and cook 15 minutes.

3.
Stir in bulgur and remaining 1¼ cups broth. Simmer, covered, until bulgur is tender and liquid is absorbed, about 20 minutes.

Prep: 15 minutes Cook: 50 minutes Serves: 6

• 3 pounds chicken legs, thighs, and drumsticks, separated, skin removed if desired
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• 2 tablespoons vegetable oil
  

• 2 garlic cloves, crushed through a press
  

• 2 teaspoons dried thyme
  

• 1 teaspoon dried summer savory
  

• 2 cups chicken broth
  

• 1 (1-pound) bag frozen mixed stew vegetables
  

• 1 (16-ounce) can hominy or posole, drained
  

• 2 tablespoons grainy Dijon mustard
  

1.
Season chicken with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Add chicken in 2 batches and cook, turning, until browned, about 7 minutes per batch. Stir in garlic, thyme, and savory and cook 1 minute. Add broth, vegetables, and hominy.

2. Reduce heat to medium-low, cover, and cook until chicken is tender with no trace of pink near bone, about 35 minutes. Stir in mustard and season with additional salt and pepper to taste before serving.

Prep: 20 minutes Cook: 49 to 54 minutes Serves: 4 to 6

Couscous, a tiny precooked pasta, is a staple in the Moroccan kitchen.

• ½
  teaspoon crushed saffron threads or turmeric
  

• 1
  ½
  cups chicken broth, preferably reduced-sodium
  

• 2 tablespoons olive oil
  

• 1 chicken (about 3 pounds), cut into 8 pieces
  

• 1 large onion, chopped
  

• 2 carrots, coarsely chopped
  

• 2 garlic cloves, crushed through a press
  

• 1 teaspoon ground ginger
  

• 1 teaspoon hot paprika
  

• ¾ teaspoon ground cumin
  

• ¼
  teaspoon cayenne
  

• 1/3 cup chopped cilantro
  

• 1 cup couscous
  

• ¼ cup lemon juice
  

• 2 teaspoons grated lemon zest
  

• ¾ cup sliced pimiento-stuffed olives
  

• ½
  cup slivered almonds, preferably toasted