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chicken recipes

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Chicken and Chick Pea Stew

By Barbara Beltrami

Many of you have asked me why I don’t feature more chicken recipes. Good question. I don’t know why because chicken has to be one of the most popular, dependable, versatile, economical and healthful foods out there. It’s high in protein and low in fat (minus its skin), and unless you’re a vegan or a vegetarian, it’s a staple on your every day as well as special menus. So here (fanfare please) by popular demand are a few of my favorite chicken recipes.

Chicken Marbella

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

2 chickens, quartered

1/2 head of garlic, peeled and finely chopped

2 tablespoons dried oregano leaves

Coarse salt and freshly ground pepper to taste

1/4 cup red wine vinegar

1/4 cup olive oil

1/2 cup pitted prunes

1/4 cup pitted Spanish green olives

1/4 cup capers, rinsed and drained

3 bay leaves

1/2 cup brown sugar

1/2 cup dry white wine

2 tablespoons finely chopped fresh cilantro

DIRECTIONS: 

In a large bowl combine chicken, garlic, oregano, salt and pepper, vinegar, oil, prunes, olives, capers and bay leaves; cover, refrigerate and marinate, turning occasionally, at least 8 hours. Preheat oven to 350 F. In a large shallow baking dish, arrange chicken in a single layer, then pour marinate over it; sprinkle brown sugar on top and pour wine around edges. Bake 50 to 60 minutes, basting frequently. Chicken is done when thigh joint is pierced and releases clear juice. Remove bay leaves and discard. Transfer chicken to serving platter, spoon a little cooking liquid over it and sprinkle cilantro on top; pass remaining liquid in a gravy boat. Serve with rice or couscous.

Chicken alla Romana

YIELD: Makes 4 servings

INGREDIENTS: 

1 frying chicken, quartered

Salt and freshly ground black pepper to taste

1/4 cup olive oil

1 slice bacon, diced

2 garlic cloves, halved

1 teaspoon chopped fresh rosemary leaves

1/2 cup dry white wine

1 tablespoon tomato paste

1/2 cup hot chicken broth

DIRECTIONS: 

Season the chicken with salt and pepper.  In a large skillet, heat oil and bacon, then add garlic and chicken. Cook over medium high heat, turning once, until the chicken is golden on both sides, about 6 minutes per side. Add the rosemary and wine, cover and continue cooking until chicken is tender, about 12 to 15 minutes. Remove garlic, stir in tomato paste and broth and cook, uncovered, until liquid is reduced by half. Serve hot with orzo.

Chicken and Chick Pea Stew

YIELD: Makes 4 servings

INGREDIENTS: 

One 3 – 4 pound chicken, cut up into 8 pieces

2 tablespoons unsalted butter

2 tablespoons olive oil

2 cups diced onions

4 garlic cloves, peeled sliced,,

3 cups finely chopped celery

4 cups chopped carrots

4 cups shredded green cabbage

1 dried bay leaf

2 sprigs fresh thyme

1 cup chicken broth

1/2 cup dry white wine

One 28-ounce can diced tomatoes

Salt and pepper to taste

One 14-ounce can chick peas, rinsed and drained

3 tablespoons chopped fresh herbs

1 cup grated  Parmigiano cheese

DIRECTIONS: 

Preheat oven to 350 F. In a large Dutch oven over medium heat, melt the butter with the olive oil; add onions and garlic and cook until they are softened, 3 to 5 minutes. Add the celery, carrots, cabbage, bay leaf and thyme and cook for another 3 to 5 minutes. Add the chicken, broth, wine, tomatoes and salt and pepper, then cover and place in oven for an hour. Stir in beans and cook for another half hour; remove bay leaf and thyme stems, sprinkle with fresh herbs and grated cheese. Serve with focaccia and a nice chunk of Asiago cheese.

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Lemon Chicken

By Barbara Beltrami

Mrs. Betty Haynes who lived next door to us when I was a kid, was a nice lady and a terrific cook. Short and rather rotund, she would shuffle about her kitchen in slippers into the rocking chair in the corner and fan herself. “Honey, I ain’t no spring chicken,” she’d exclaim after she’d  put a chicken into the oven or pot or frying pan. It seemed that all she ever cooked was chicken (In fact, much to our parents’ consternation, we kids used to secretly refer to her as Mrs. Chicken). Eventually, she moved to Florida, and when we visited her, she would regale us with her chicken as she always had, but it had taken on new twists…twists of lemon and orange and lime from the trees in her tiny backyard. Here are my takes on her citrus-y chicken dishes, perfect for spring taste buds. 

Lemon Chicken

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup extra virgin olive oil

4 garlic cloves chopped

1/3 cup dry white wine

Freshly grated zest of 1 large lemon

3 tablespoons freshly squeezed lemon juice

1 tablespoon chopped fresh marjoram leaves

1 teaspoon fresh thyme leaves

Coarse salt and freshly ground pepper to taste

4 boneless half-pound chicken breasts with skin, washed and patted dry

1 lemon cut into 8 wedges

1/4 cup chopped fresh flat leaf parsley

DIRECTIONS:

Preheat oven to 400 F. In a small saucepan heat two tablespoons oil over medium-low heat. Add garlic and cook briefly, about one minute; remove pan from heat before garlic turns brown. Next add wine, lemon zest and juice, marjoram, thyme and a little salt; pour mixture into ovenproof baking dish. Place chicken breasts, skin side up, in baking dish; drizzle with remaining olive oil and season with salt and pepper; tuck lemon wedges among chicken pieces. Bake 30 to 45 minutes until skin is light golden and chicken is done. Remove from oven, cover tightly with aluminum foil and let sit for 10 minutes. Slice and serve with fresh asparagus and new potatoes.

Lime Chicken

YIELD: Makes 6 to 8 servings

INGREDIENTS:

8 large chicken thighs with bone and skin, washed and patted dry

Salt and freshly ground black pepper to taste

1 teaspoon cayenne pepper

Pinch ground nutmeg

3 tablespoons extra virgin olive oil

1 cup dry white wine

2 cups chicken stock or broth

Freshly squeezed juice of two limes

4 garlic cloves, chopped

Chopped leaves from 1 bunch of cilantro

DIRECTIONS:

Preheat oven to 350 F. In a small bowl, thoroughly mix the salt, pepper, cayenne and nutmeg. Rub thighs on both sides with spice mixture (be sure to smear it under the skin as well). In a large cast iron skillet, warm oil over medium-high heat. Brown thighs, turning once, until golden, about 8 to 10 minutes per side; remove from skillet and set aside. Stirring with back of wooden spoon, deglaze pan with white wine, reduce liquid to half the volume, then add broth.Bring to a simmer and add lime juice and garlic. Return chicken to pan, bring to strong simmer, and add cilantro; simmer 5 minutes. Cover pan, transfer to oven and bake until cooked through, about 40 to 45 minutes; remove from oven and let sit 5 minutes or so. Serve hot with couscous or pilaf.

Orange Chicken

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 large orange

3 tablespoons extra virgin olive oil

1 teaspoon paprika

1 tablespoon chopped fresh rosemary leaves

Salt and freshly ground black pepper to taste

6 chicken thighs

DIRECTIONS:

Preheat oven to 350 F. Grate zest of orange; remove pith and cut orange into 6 wedges. In a small bowl combine the zest, one tablespoon of the oil, the paprika, rosemary and salt and pepper. Rub chicken (including under the skin) with mixture, transfer to shallow nonreactive baking dish and tuck orange wedges among chicken pieces. Roast until an instant-read thermometer inserted in thickest part of thigh registers 165 F, about 30 to 35 minutes. Remove from oven, let sit 5 minutes and serve with broccoli or coleslaw.

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Oven-Fried Chicken

By Barbara Beltrami

You’re probably wondering why I hardly ever write about chicken. In fact, several people have asked me that, and I can answer only that there are so many chicken recipes in magazines and cookbooks and on the internet that it’s seemed superfluous. However, a recent menu planning experience has convinced me otherwise.

At my wit’s end to accommodate those who didn’t eat red meat or were allergic to fish, I found myself scouring my files for recipes and realized that there’s always such a good old standby whose myriad ways of preparation have rescued many a cook, tantalized many a guest and certainly saved the day for me.

There are three recipes here: one for the cook top, one for the grill and one for the oven, so depending on the weather, your mood and what else you have on hand, you can choose your preparation. That’s the great thing about chicken; there are so many ways to prepare it that you can’t go wrong. In fact, I think I’m going to do a column on chicken more often.

Summer Chicken Stew

YIELD: Makes 3 to 4 servings

INGREDIENTS:

One 3½-pound chicken cut into 8 pieces

Salt and freshly ground black pepper to taste

Flour for dredging

½ cup olive oil

1 medium onion, diced

1 small eggplant, diced

1 medium yellow bell pepper, diced

¼ cup chopped flat-leaf parsley

1 tablespoon chopped fresh oregano or basil

2 large fresh tomatoes, diced

2 garlic cloves, minced

¾ cup dry white wine

DIRECTIONS:

Sprinkle chicken with salt and pepper, then dredge it in flour. In a large skillet, heat ¼ cup oil over medium heat. Fry chicken, turning pieces once, until both sides are golden; remove to large saucepan. Discard oil and add remaining ¼ cup oil to pan; add onion, eggplant, bell pepper and herbs and saute stirring frequently, over medium heat until softened, about 10 minutes.

Transfer to saucepan with chicken, add tomatoes, garlic and wine and mix thoroughly. Simmer, covered, stirring occasionally and adding ½ cup water at a time, if needed, until chicken and veggies are done, about 45 minutes. Serve with orzo and a summer lettuce salad.

Pesto Grilled Chicken

YIELD: Makes 3 to 4 servings

INGREDIENTS:

4 cups tightly packed fresh basil leaves

2 garlic cloves

½ cup olive oil

½ cup grated Parmigiano Reggiano cheese

½ cup pignoli nuts

Coarse salt and freshly ground black pepper to taste

One 3½-pound chicken, cut into 8 pieces

DIRECTIONS:

Place basil, garlic, oil, grated cheese, pignoli nuts and salt and pepper in bowl of electric food processor and puree, scraping bowl often, until smooth and medium green in color. Heat grill to medium-hot. In large bowl toss chicken pieces with pesto until evenly coated. Add more salt and pepper to taste. Let sit and marinate at room temperature for 30 minutes. Grill chicken, turning occasionally, until skin is crispy and slightly charred and juices run clear when thigh is pierced with a knife, about 20 to 25 minutes. Serve with tomatoes and mozzarella cheese and corn on the cob.

Oven-Fried Chicken

Oven-Fried Chicken

YIELD: Makes 3 to 4 servings

INGREDIENTS:

One 3½-pound chicken, cut into 8 pieces

3 cups buttermilk

1½ cups unseasoned breadcrumbs

3 tablespoons minced fresh parsley or oregano

1 tablespoon minced fresh thyme

Coarse salt and freshly ground black pepper to taste

DIRECTIONS:

Place chicken in a large bowl and pour buttermilk over it; let sit to marinate at room temperature 30 minutes. In a wide shallow bowl or pan, thoroughly combine breadcrumbs, herbs and salt and pepper. Dip chicken pieces in breadcrumb mixture to thoroughly coat on both sides; place on greased baking sheet and let sit 15 minutes. Meanwhile preheat oven to 375 F. Bake chicken until juices run clear when thigh is pierced with a sharp knife, about 35 to 40 minutes. Serve hot with cole slaw and mashed potatoes.

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Roasted Lemon Chicken

By Barbara Beltrami

There’s been a new development in our kitchen. It used to be that I did the dishes and cleaned up the kitchen and my husband did the pots and pans. But lately I find myself doing the pots, or most of them, too. I think it’s because we recently got new cookware and, the control freak that I am, I want to keep them looking new and shiny, so I do them myself. That has led to another interesting development, though. In the interest of self-preservation, I’ve started to lean toward one-pot recipes, and of course I’ve gravitated toward the most obvious ones … those with chicken. Here are two I’ve tried that I think you’ll like too. They both go nicely with a tossed salad, but then, of course, there’s that bowl to wash.

Chicken with Black Beans and Corn

Chicken with Black Beans and Corn

YIELD: Makes 4 servings

INGREDIENTS:

½ tablespoon ground cumin

½ tablespoon ground coriander

Salt and freshly ground black pepper to taste

2 boneless skinless chicken breast halves, pounded thin

3 tablespoons olive oil

½ medium red onion, chopped

1 jalapeno pepper, seeded and finely chopped

1 frying pepper, seeded and diced

Two 14-ounce cans black beans, rinsed and drained

2 cups thawed frozen corn kernels

One 14-ounce can diced tomatoes, lightly drained

2 tablespoons wine vinegar

3 tablespoons chopped cilantro

4 scallions, trimmed, washed and sliced

DIRECTIONS:

Combine the cumin, coriander, salt and pepper and rub into both sides of chicken. Heat oil in a large skillet over medium heat; brown the chicken, turning once, until golden, about 4 minutes per side. Remove from skillet; set aside to keep warm. In same pan, stirring constantly, cook onion and peppers over medium heat, about 2 minutes. Add beans, corn, and tomatoes and cook over medium heat until liquid is evaporated. Place in serving bowl and toss with vinegar, cilantro and scallions; add more salt and pepper to taste. Slice chicken and place over mixture. Serve hot or warm with green salad and rustic bread, if desired.

Roasted Lemon Chicken

Roasted Lemon Chicken

YIELD: Makes 4 servings

INGREDIENTS:

2 large lemons

One 3½- to 4-pound chicken, cut up

2 pounds carrots, peeled and cut into 2-inch diagonal slices

4 medium potatoes, scrubbed and quartered

1 large onion, cut into 8 wedges

¼ cup olive oil

2 tablespoons fresh oregano or 2 teaspoons dried

Coarse salt and freshly ground pepper to taste

DIRECTIONS:

Preheat oven to 425 F. Squeeze the juice and scrape the pulp from one lemon. Cut the other lemon into 8 slices. In a shallow roasting or baking pan, toss together the chicken, carrots, potatoes, onion, oil, lemon juice and pulp, oregano, salt and pepper until thoroughly coated. Place a lemon slice on each chicken piece. Roast, turning the veggies once or twice, until carrots and potatoes are tender and chicken is golden, about 45 to 50 minutes.  Serve hot with a green salad, if desired.

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