365 More Ways to Cook Chicken (365 ways) (6 page)

1.
Season chicken with salt and pepper. In a large Dutch oven, cook chicken in 1 tablespoon butter in batches over medium-high heat, turning once or twice, until barely golden, about 5 minutes per batch. Remove chicken from pan.

2.
Add carrots and leeks to pan, reduce heat to medium-low, and cook, stirring often, until softened, about 6 minutes. Add bay leaf, wine, and broth. Bring to a simmer, stirring. Return chicken to pan, cover, and simmer until juices run clear when thigh is pricked, 25 to 30 minutes.

3.
About 10 minutes before chicken is done, cook mushrooms in a medium frying pan in remaining 1 tablespoon butter over medium-low heat until softened, about 5 minutes. Remove chicken from pan and boil juices and vegetables until reduced by about one-fourth, about 3 minutes. Remove bay leaf.

4.
Add mushrooms, cream, and lemon juice. Simmer until mushrooms are just tender, about 3 minutes. Return chicken to pan to reheat for about 1 minute. Serve garnished with parsley.

Prep: 10 minutes Cook: 54 minutes Serves: 4

My family hails from Palermo in Sicily, and this is one of my earliest supper memories. The vegetables were from the garden then. Today they are frequently from the local farmstand and the tomatoes often come from a can.

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

• ¼ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• ¼ teaspoon cayenne
  

• 2 tablespoons olive oil, preferably extra-virgin
  

• 3 garlic cloves, crushed through a press
  

• 1 green bell pepper, sliced
  

• 1 (14½-ounce) can Italian-style stewed tomatoes
  

• 1 cup dry red or white wine
  

• 1 teaspoon dried marjoram
  

• ½ teaspoon fennel seeds
  

• 1 cup sliced black olives
  

1.
Season chicken with salt, pepper, and cayenne. Heat olive oil in a large frying pan. Cook chicken in 2 batches over medium-high heat, turning, until browned, about 7 minutes per batch. Remove from pan.

2.
Add garlic and bell pepper to pan and cook 5 minutes over medium-low heat, stirring often. Add tomatoes, wine, marjoram, and fennel seeds.

3.
Simmer, partially covered, 30 minutes, or until chicken is tender and white throughout. Add olives and simmer, uncovered, 5 minutes longer.

Prep: 15 minutes Cook: 38 to 49 minutes Serves:4 to 6

• ⅓ cup flour
  

• ½ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 1 chicken (about 3½ pounds), cut into 8 pieces
  

• 2 tablespooons olive oil
  

• 1 large onion, chopped
  

• 2 garlic cloves, crushed
  

• through a press
  

• ½ pound wild or cultivated mushrooms, sliced (about 2½ cups)
  

• ⅔ cup dry red or white wine
  

• 2 (14½-ounce) cans Italian- style stewed tomatoes
  

• ½ cup sliced black olives
  

• 1 bay leaf
  

• 1 teaspoon dried rosemary
  

• ½ teaspoon dried marjoram
  

• 1 teaspoon grated lemon zest
  

• ½ cup chopped flat-leaf parsley
  

1.
Place flour, salt, and pepper in a plastic or paper bag. Add chicken a few pieces at a time and shake until coated.

2. In a large frying pan, heat olive oil over medium-high heat. Cook chicken in batches, turning once or twice, until browned all over, 5 to 7 minutes per batch. Remove from pan.

3.
Add onion, garlic, and mushrooms to pan drippings and cook, stirring, until softened, 3 to 5 minutes. Add wine, tomatoes, olives, bay leaf, rosemary, marjoram, and lemon zest. Return chicken to pan. Cover and simmer over medium-low heat, stirring occasionally, until chicken is tender with no trace of pink near bone, 25 to 30 minutes. Discard bay leaf and stir in parsley before serving.

28 Prep: 30 minutes Cook: 1 hour 22 to 24 minutes Serves: 6

Similar to paella, this is a simple saffron-flavored chicken and rice dish that usually contains green peas and pimiento-stuffed olives for color.

• 1 chicken (about 3½ pounds), cut into 8 pieces
  

• 1 teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 3 tablespoons olive oil
  

• ¼ pound baked ham, cut into ½-inch dice
  

• 1 medium onion, chopped
  

• 1 green bell pepper, coarsely chopped
  

• 2 garlic cloves, crushed through a press
  

• 2 cups converted white rice
  

• ¾ teaspoon salt
  

• ¼ teaspoon cayenne
  

• ¼ teaspoon crushed saffron threads
  

• 2½ cups chicken broth, preferably reduced- sodium
  

• ½ cup dry sherry or white wine
  

• 1 (14½-ounce) can diced tomatoes, juices reserved
  

• 1½ cups frozen green peas
  

• ½ cup sliced pimiento-stuffed olives
  

1.
Preheat oven to 350°F. Season chicken with ¼ teaspoon salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven. Cook chicken in 2 batches over medium-high heat, turning once or twice, until browned all over, about 7 minutes per batch. Add ham and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Remove chicken and ham from pan with a slotted spoon.

2.
Add remaining 1 tablespoon oil to pan along with onion, bell pepper, and garlic. Reduce heat to medium and cook, stirring occasionally, until onion is softened, about 5 minutes. Add rice, remaining ¾ teaspoon salt, cayenne, and saffron and stir to coat rice with oil. Add broth and sherry. Return chicken and ham to pan.

3.
Cover and bake 45 minutes. Add tomatoes with their juices, peas, and olives to pan. Do not stir. Cover and bake 15 minutes longer. Stir to combine all ingredients and serve directly from pan.

Prep: 15 minutes Cook: 37 to 44 minutes Serves: 4

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

• ½ teaspoon freshly ground pepper
  

• ½ teaspoon dried thyme
  

• ½ teaspoon dried marjoram
  

• 2 tablespoons olive oil
  

• 1 medium onion, chopped
  

• 1 celery rib, sliced
  

• ½ cup chicken broth
  

• 1 (14½-ounce) can stewed tomatoes
  

• 1 tablespoon red wine or sherry vinegar
  

• ¾ cup mixed pitted black and green olives
  

1.
Season chicken with pepper, thyme, and marjoram. In a large frying pan, heat olive oil. Add chicken and cook in 2 batches over medium-high heat, turning once or twice until browned, about 7 minutes per batch. Remove chicken from pan.

2.
In drippings, cook onion and celery, stirring occasionally, until softened, 3 to 5 minutes. Stir in broth, tomatoes, and vinegar. Bring to a boil; reduce heat to medium-low. Return chicken to pan.

3.
Cover and simmer 15 to 20 minutes, until chicken is tender and white throughout. Stir in olives and cook, covered, 5 minutes longer.

Prep: 15 minutes Cook: 37 to 44 minutes Serves: 4 to 6

Use Hungarian paprika for the best and most authentic flavor. I like to use only dark meat here, but a cut-up chicken would work just as well. Serve with poppy seed noodles or spaetzle.

• 4 to 6 chicken legs with thighs attached (2½ to 3 pounds)
  

• ½ teaspoon salt
  

• 4 teaspoons Hungarian paprika
  

• 2 tablespoons vegetable oil
  

• 1 large onion, chopped
  

• 1 cup chicken broth
  

• 2 tablespoons tomato paste
  

• ¾ cup sour cream or heavy cream
  

1.
Season chicken with salt and 1 teaspoon of paprika.

2.
In a large frying pan, heat oil over medium-high heat. Cook the chicken in batches, turning once or twice, until golden brown, about 7 minutes per batch. Remove chicken from pan.

3.
Add onion to drippings in pan. Cook, stirring often, until softened, 3 to 5 minutes. Add broth, tomato paste, and 2 teaspoons of paprika, stirring up any browned bits from bottom of pan. Return chicken to pan, cover, and simmer until juices run clear, 20 to 25 minutes.

4. Remove chicken from pan. Stir sour cream and remaining 1 teaspoon of paprika into sauce. Heat very gently without boiling. Spoon sauce over chicken and serve.

Prep: 30 minutes Stand: 1 hour Cook: 3 hours Serves: 8

Authentic cassoulet, based on white beans, has duck, pork, sausage, and lots of other meats and poultry in it. This is a streamlined recipe, but like the real thing, it tastes even better reheated, which makes it a wonderful do-ahead company dish.

• 1 pound dried white beans
  

• 2 cups chicken broth
  

• 1 bay leaf
  

• 3 medium carrots, cut into 1-inch chunks
  

• 2 celery ribs, cut into 1-inch chunks
  

• 3 onions, sliced
  

• 3 garlic cloves, crushed through a press
  

• 6 parsley sprigs
  

• 2 teaspoons dried thyme
  

• 1 teaspoon dried marjoram
  

• ½ teaspoon dried savory
  

• ¼ pound salt pork with rind
  

• 1 roasting chicken (about 5 pounds), cut into 10 pieces, skin removed if desired
  

• Salt and freshly ground pepper
  

• 1 tablespoon butter or vegetable oil
  

• ½ pound kielbasa, cut into 1-inch chunks
  

• 1 (16-ounce) can whole tomatoes, with their juices
  

• ¼ cup chopped parsley