More chicken recipes
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Chicken and andouille smoked sausage gumbo Total time: 1 hour, 40 minutes Servings: 6 Note: Adapted from “Chef Paul Prudhomme’s Louisiana Kitchen” by Paul Prudhomme. 1 small (2- to 3-pound) chicken, or ½ of a large (5- to 6-pound) chicken, cut up 1 1/2 teaspoons salt, divided 1 teaspoon garlic powder, divided 1 teaspoon ground red pepper (preferably cayenne), divided 1 cup finely chopped onions 1 cup finely chopped green bell peppers 3/4 cup finely chopped celery 1 1/4 cups flour Vegetable oil for deep frying About 7 cups chicken broth 1/2 pound andouille sausage, or any good pork sausage (such as Polish kielbasa), cut into ¼-inch cubes 1 teaspoon minced garlic Cooked white rice, for serving 1.
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Dear SOS: A visiting cousin from Georgia and I recently ate lunch at the Bluewater Grill in Redondo Beach, and she loved the avocado vinaigrette salad dressing — so much so that we returned for dinner the following day just so she could order it again.
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Tuscan chicken stew Total time: About 1 hour Servings: 4 Note: Adapted from Food Network Kitchens’ “How to Boil Water.” 1 onion 4 cloves garlic 1 (15-ounce) can cannellini or Great Northern beans 8 bone-in skinless chicken thighs (about 3 pounds) Kosher salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil Pinch crushed red pepper flakes 1 large sprig rosemary or 1 teaspoon dried Italian seasoning 1 tablespoon tomato paste 1/2 cup dry red wine 1 (14-ounce) can chopped tomatoes 3/4 cup chicken broth 1 small head escarole or 4 cups baby spinach leaves (about 8 ounces) 1/2 cup freshly grated pecorino or Parmesan cheese (about 1 ounce) 1.
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Chicken breast Total time: About 1 hour Servings: 1 chicken breast Note: Chicken breast, so often overcooked and dry, is a wonderful ingredient for this sort of precision cooking.
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Dear SOS: Old Venice in Manhattan Beach makes excellent Greek and Italian food, but its lemon chicken, from the Greek side of the menu, is especially wonderful.
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Recipe: Korean fried chicken (Yangnyeom dak)
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Dear SOS: An all-time favorite of my entire family is Massaman curry (with chicken) from Cholada Thai in Thousand Oaks.
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Roasted chicken thighs with spinach, basil, pistachio and avocado oil pesto Total time: 1 hour, plus marinating time Servings: 6 Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Dear SOS: We recently had the most delicious Mac and Cheese at the Bistro in the Four Points by Sheraton Hotel in Bakersfield.
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Dear SOS: I love the chicken salad from Lunch in Culver City.
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Recipe for Koreatown Cuban restaurant El Colmao’s special chicken dish.
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Green enchiladas in the oven Total time: About 1 hour Servings: 6 Note: Enchiladas are always better if made individually and served immediately.
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A rich, hearty chili comes from Coast at Shutters on the Beach in Santa Monica.
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Almost anyone can make a great dish out of luxury ingredients.
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Duck breast and beer sandwich Total time: About 1 hour Servings: 4 Note: Adapted from “Primal Cuts” by Marissa Guggiana Show us your photos: If you try this recipe, we want photographic evidence: Click here to upload pictures of the finished dish. 1 pound boneless duck breasts, skin removed Salt and pepper 3 tablespoons olive oil, divided 2 onions, sliced into thick rings 2 tablespoons light brown sugar 4 cloves garlic, chopped 2 tablespoons grainy mustard 1 red bell pepper, sliced into thin strips Pinch chile flakes 1 cup flat dark beer 1/4 cup mayonnaise 4 sandwich rolls 4 lettuce leaves 4 tomato slices 4 slices provolone cheese (or your favorite) 1.
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Total time: 2 hours, plus at least 3 hours stewing time Servings: 8 to 10 Note: Serve with coleslaw and hot corn bread. 1 (6-pound) chicken (or 2 smaller ones) 2 (28-ounce) cans peeled tomatoes 4 onions, chopped 1 (12-ounce) box or bag frozen chopped okra 2 (12-ounce) boxes frozen baby lima beans 2 (12-ounce) boxes frozen cut corn 1 clove garlic (optional) 2 tablespoons Worcestershire sauce 1/2 cup chili sauce Salt and pepper to taste 5 boiling potatoes, boiled, peeled and whipped ( they give body to the stew so it can be eaten with a fork), about 4 1/2 cups total 1.
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Crispy duck breast Total time: 25 minutes Servings: 10 Note: Recipe (and commentary) from Stefan Richter of Stefan’s at L.A.
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Barbecued turkey Total time: 3 1/2 hours, plus 3 days brining time Servings: 14 to 16 Our recipes, your kitchen: If you try any of the L.A.
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Chicken thighs with honey, olives and oregano Total time: About 2 hours, plus marinating time Servings: 6 Note: Adapted from “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer and Miriyam Glazer.
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Lentils with turkey sausage Total time: About 1 hour Servings: 8 to 10 (1/2 cup) servings Note: Adapted from Cook for America / The s’Cool Food Initiative 1 1/2 tablespoons vegetable oil 3/4 pound fresh turkey sausage, uncased 1/2 cup finely diced onion 1/2 cup finely diced carrot 1/4 cup finely diced celery 2 small or 1 large garlic clove, minced 1 cup lentils, rinsed and drained 1 to 2 teaspoons finely chopped fresh rosemary 2 cups low-sodium chicken or vegetable broth, or water Salt and pepper 2 tablespoons chopped fresh parsley 1.
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Total time: 1 hour and 20 minutes, plus cooling time for the mushrooms Servings: 7 to 8 Note: Adapted from Shaun Murphy’s “Derailment Special.”
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Thanksgiving is a holiday built on tradition.
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The dry-brined turkey technique inspired by chef Judy Rodgers is a huge hit with Times readers.
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Total time: About 4 hours after 1 hour salt-curing Servings: 10 to 12 with leftovers Note: Heritage turkeys are still available at Bristol Farms (most locations), www.bristolfarms.com; and Whole Foods Markets (all Southern California locations), www.wholefoods.com.
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Total time: About 4 hours, depending on the size of the bird Servings: 8 Note: Brining results in an incomparably moist, flavorful turkey.
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Servings: 12 to 14 1 (12- to 13-pound) turkey Salt, pepper 4 cups stuffing, about 1 stalk celery, cut into thirds 1 carrot, cut into thirds 1 small onion Melted butter 1.
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Servings: 10 to 12 Basic Bread Stuffing Servings: Enough to stuff a 12- to 14-pound turkey, about 10 to 12. 1/2 cup butter 1 large onion, diced 1 to 2 cups diced celery with leaves 12 cups toasted 1/2-inch bread cubes 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1 tablespoon dried sage or 1/4 cup minced fresh sage 1/2 cup chopped parsley 1 cup turkey stock, water or milk 1.
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Total time: 3 hours, plus 2 to 3 days brining time Servings: 12 plus leftovers Note: Adapted from Judy Rodgers.
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Time: 6 hours, plus 24 hours brining Servings: 12 (with leftovers) Note: To make gravy, remove the turkey and set the roasting pan over two burners on medium heat.
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Peking duck stir-fried with ginger and green onion Total time: 25 minutes Servings: 4 Note: This easy but elegant stir-fry is meant to save the cook time and let the duck shine.
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Peking duck Total time: 1 hour, 40 minutes, plus 1 1/2 days chilling time Servings: 4 to 6 Note: This recipe requires the use of a small pump (such as a bicycle pump); the duck can be inflated by hand using a bamboo straw or turkey baster, though this requires a bit of effort.
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Chicken thighs with yakitori sauce Total time: 40 minutes, plus grill heating and preparation time Servings: 6 Note: You will need bamboo skewers. 2 pounds boneless, skinless chicken thighs 1/4 cup soy sauce 1/4 cup mirin (sweet rice wine) 1/4 cup sake 1.
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Cornmeal-dusted fried chicken Total time: 1 hour, 25 minutes plus chilling times Servings: 2 to 4 2 Cornish game hens, or 1 small (3- to 4-pound) fryer chicken 1 1/2 tablespoons kosher salt Zest and juice of 1/2 orange 1 1/2 teaspoons finely minced garlic 2 teaspoons maple syrup 2 teaspoons finely minced rosemary 2 cups buttermilk, more if needed 1 1/4 cups flour 1 1/4 cups corn flour 1/2 cup cornmeal 2 teaspoons table salt 1 teaspoon freshly ground pepper Canola oil 1/4 pound bacon, cut crosswise into thin strips 1.
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Recipe: Pan-fried chicken
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Crispy fried chicken Total time: 1 hour, 10 minutes plus chilling times Servings: 2 to 4 2 Cornish game hens, or 1 small (3- to 4-pound) fryer chicken 1 1/2 tablespoons kosher salt Zest and juice of 1/2 lemon 1 1/2 teaspoons paprika, divided 3/4 teaspoon cayenne powder, divided 2 teaspoons brown sugar 1 teaspoon garlic powder, divided 1 teaspoon onion powder, divided Tabasco, or other vinegar-based hot sauce 2 cups buttermilk, more if needed 2 cups flour 1 cup cornstarch 1 tablespoon baking powder 1 teaspoon table salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cumin powder 1/2 teaspoon celery salt Peanut oil 1.
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Total time: 1 hour Servings: 4 Note: Poussins are available frozen at Bristol Farms or can be ordered fresh from Bristol Farms or Whole Foods.
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Chicken with herbed cornmeal dumplings Total time: About 2 hours Servings: 6 1 (5-pound) chicken Salt Pepper 3 tablespoons olive oil 2 cups diced onion, cut into small (1/4-inch) dice (about 1 large onion) 1 cup diced carrots, trimmed (peeling optional) and cut into small (1/4-inch) dice (about 2 medium carrots) 1 cup diced celery, trimmed and cut into small (1/4-inch) dice 1/4 cup thinly sliced leek, cleaned and sliced crosswise into 1/8-inch strips (white and light green only, about 1/2 of 1 medium leek) 1/2 cup dry white wine 2 cloves garlic, smashed 3 sprigs parsley 2 sprigs thyme 1 bay leaf 10 cups water, plus 1/3 cup boiling water, divided 1/2 cup cornmeal 1 cup (4.25 ounces) flour 2 teaspoons baking powder 1 egg 1/4 cup milk, divided 1 1/2 teaspoons lemon juice 2 tablespoons chopped fresh herbs (such as tarragon, chives, thyme and parsley) 1.
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Chicken adobo Total time: 1 hour Servings: 4 Note: Adapted from Andre Guerrero of Marché, Boho and the Oinkster.
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Tea-smoked game hens Total time: 1 hour, plus overnight marinating time for the hens Servings: 4 Note: There will be considerable smoke at the end of the recipe when the lid is removed; open a kitchen window or turn on the exhaust fan.
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Total time: 4 to 7 hours for stock, about 1 1/2 hours for gumbo Servings: 8 to 10 Stock 1 roasted turkey carcass 2 onions, chopped 2 large carrots, peeled or scrubbed and chopped 3 stalks celery, diced 1 bunch parsley, leaves and stems, rinsed well and coarsely chopped 1 teaspoon whole black peppercorns 1 bay leaf 1.
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Total time: 2 hours, 55 minutes Servings: 16 Note: From Terry Fortia, sous chef at Memphis.
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Servings: 8 Total time: About 1 hour Note: Be sure to use holiday leftovers that weren’t heavily seasoned or flavored, as those could be too overpowering in this dish.
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Dear SOS: If you could obtain the recipe for chicken Gorgonzola with spinach from La Finestra restaurant, we would be forever grateful.
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Total time: About 1 hour, plus rising time Servings: 16 medium buns Note: With the dough and filling prepared, here’s how to bring them together for steamed filled buns.
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Total time: About 25 minutes, plus cooling time Servings: Makes about 1 1/3 cups filling Note: If you have a good curry powder, like Sun Brand, feel free to substitute 1 tablespoon for the spices below; decrease the amount of salt if the curry powder contains salt already.
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Total time: 3 hours, 15 minutes Servings: 6 to 8 6 duck legs Salt, pepper 3 tablespoons olive oil, divided 4 ounces pancetta, sliced one-fourth-inch thick and diced into one-fourth-inch cubes 1 medium onion, chopped 4 stalks celery, diced 4 medium carrots, peeled and diced Generous 1 cup dry red wine 4 cups chicken broth, more as needed 1 (14-ounce) can whole tomatoes 1 pound dry pasta, such as penne 2 tablespoons butter Parmigiano-Reggiano, freshly grated, for garnish Chopped parsley, for garnish 1.
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Total time: 1 hour and 40 minutes, plus marinating time for the chicken Servings: 4 Note: Adapted from “Casa Moro” by Sam and Sam Clark.
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Total time: 40 minutes Servings: 2 Note: Adapted from “Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories” by Lisa Lillien.
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Total time: 1 hour, 45 minutes, plus chilling time for the chicken Servings: 6 Note: The degree of heat in the sauce is determined by the amount of tobanjan (hot Chinese miso paste) or la yu (hot Chinese chile oil) you use.
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Total time: 20 minutes plus marinating and grilling time Servings: 6 Note: Muscovado sugar owes its rich color and deep flavor to its high molasses content, and can be found at most cooking and baking supply stores.
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Total time: 20 minutes plus marinating and grilling time Servings: 6 1 tablespoon cracked black peppercorns 3 tablespoons chopped chives 1 tablespoon chopped rosemary 5 teaspoons salt 1 tablespoon chopped garlic 2 tablespoons chopped Kalamata olives 2 tablespoons chopped capers 1/4 cup chopped red onion 2 tablespoons Dijon mustard Zest of 1 lemon, finely grated Juice of 2 lemons 1/2 cup balsamic vinegar 1/2 cup olive oil 1 (4 to 6-pound) chicken, cut into 8 pieces 1.
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Total time: 20 minutes plus marinating and grilling time Servings: 6 Note: Galangal (a large root similar to ginger) and Thai basil can be found at Asian markets. 2 tablespoons dark brown sugar 1 to 3 Thai chiles, stemmed, seeded and finely chopped 1 tablespoon chopped garlic 3 tablespoons grated galangal or ginger 1/4 cup chopped cilantro 1/4 cup chopped Thai purple or regular basil 1/4 cup finely chopped green onions 1/4 cup finely chopped lemongrass (tough outer leaves removed) Zest of 1 lime, finely grated Juice of 4 limes 1 (13 1/2 -ounce) can coconut milk 1/4 cup toasted sesame oil 2 tablespoons fish sauce 1 (4- to 6-pound) chicken, cut into 8 pieces 1.
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Total time: About 1 hour, plus 1 hour marinating time Servings: 4 2 teaspoons kosher salt, divided 1 1/2 pounds boneless duck breasts, skin on 10 dried chiles de arbol 6 ounces dried Bing cherries 1/4 cup plus 2 tablespoons olive oil, divided 5 cloves garlic, minced, divided 1/2 cup diced onion 6 tomatillos, husks removed, coarsely chopped 8 small corn tortillas Finely chopped fresh cilantro for garnish 1.
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Total time: 15 minutes, plus chilling time for the salad Servings: 6 Note: Adapted from “The Prudence Penny Regional Cookbook” edited by Ruth Berolzheimer. 2 tablespoons lemon juice, plus more to taste 3 tablespoons mayonnaise 3 tablespoons sour cream 1/2 teaspoon salt 2 cups chopped roasted chicken, cut into 1/2 -inch pieces 1/2 cup diced tart apple (such as Granny Smith), plus 1 apple for garnish 1/2 cup canned sliced black olives, drained 1/2 cup diced celery 1.
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Total time: 20 minutes plus marinating and grilling time Servings: 6 Note: Muscovado sugar owes its rich color and deep flavor to its high molasses content, and can be found at most cooking and baking supply stores.
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Total time: About 1 hour Servings: 4 Note: You can have your butcher cut the chicken into 8 pieces (excluding the wings, which you can reserve for another use, such as making stock). 1 whole chicken, about 4 pounds 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 tablespoons good-quality olive oil 2 medium leeks, white part only, halved lengthwise and cut crosswise into 1/4 -inch slices (about 1 cup) 1 medium fennel bulb, cut crosswise into 1/4 -inch slices 3 cloves green garlic, thinly sliced 1 large sprig fresh rosemary 8 small spring onions, whole with about 2 inches of greens 8 baby carrots (assorted colors), scrubbed and halved lengthwise 1 cup fava beans, shelled 1 cup sugar snap or English peas, shelled 1/4 cup fresh flat-leaf parsley, minced 1/2 cup plain Greek yogurt 1.
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Total time: 2 hours, 20 minutes Servings: 8 to 12 Note: When making this recipe, you can use half of the bean and wine mixture from the broccoli rabe with white beans instead of the cannellini beans in the ingredient list below.
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Total time: 3 hours, plus overnight marinating time Servings: 12 to 24 Note: This allows two wing pieces per person.
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Total time: 1 hour, 25 minutes Servings: 4 Note: This recipe requires kitchen twine. 2 large dried ancho chiles 4 large boneless and skinless chicken breasts 1 1/2 teaspoons salt, divided 1/2 cup plus 1 tablespoon raw pepitas (pumpkin seeds) 1 cup finely chopped onion (about 1/2 onion) 2 cloves garlic, minced 4 tablespoons olive oil, divided 1 bunch red chard, deveined and chopped, about 4 cups 1/8 teaspoon allspice 1/4 teaspoon cinnamon 1/4 teaspoon freshly ground black pepper 2 chipotles in adobo sauce 4 slices of bacon, diced 3 cups hominy, drained and rinsed, or 1 (29-ounce) can Zest and juice of 1 lime 1 tablespoon minced cilantro 1.
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Total time: 1 hour, 10 minutes plus soaking time for the rice Servings: 4 Note: The method and ingredients for this recipe vary depending on the cooking vessel you use.
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Active work time: 15 minutes Total preparation time: 4 hours 1 (15-to 20-pound) turkey Molly’s Passover vegetable stuffing, cooled 1/4 cup oil 1 cup apricot preserves Salt Freshly ground black pepper Heat the oven to 325 degrees.
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Total time: 2 hours, 15 minutes Servings: 6 Note: From “The Bistros, Brasseries and Wine Bars of Paris” by Daniel Young.
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Total time: 55 minutes, plus overnight brining and drying time Servings: 4 to 6 Note: From test kitchen director Donna Deane.
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Chicken breasts have a bad reputation -- too often they’re considered nothing but diet food, and dried-out diet food at that.
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Total time: 1 hour, 10 minutes, plus roasting and reheating time Servings: 8 to 10 1 (8- to 10-pound) turkey 1 lemon, halved 1 cup olive oil, divided, plus more for basting 3 garlic cloves, chopped 1 1/2 teaspoons ground red chile pepper 1 teaspoon salt, more to taste 1 teaspoon ground black pepper, more to taste 1/2 teaspoon grated nutmeg 1 bunch rosemary 2 onions, sliced into 1/2-inch rounds Chicken broth, optional 1.
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Game hens stuffed with kale, walnuts and cranberries Total time: 1 hour Servings: 4 to 6 1/2 cup plus 2 tablespoons (1 1/2 sticks) butter, divided 1 bunch kale (about 10 ounces), stems trimmed 1 1/2 teaspoons salt, divided 2 tablespoons dried cranberries 1 tablespoon orange liqueur 2 teaspoons grated orange zest 4 (1 1/2 -pound) Cornish game hens Freshly ground pepper 1/2 cup very coarsely chopped toasted walnuts 1.
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Total time: 1 hour, 10 minutes Servings: 2 Note: Niçoise and Picholine olives are at selected supermarkets such as Whole Foods and Bristol Farms. 2 Cornish game hens, about 1 3/4 to 2 pounds each, washed and dried 4 Meyer lemons, divided 2 teaspoons kosher salt 3 medium fennel bulbs, trimmed and sliced thinly crosswise 3/4 cup Niçoise olives 3/4 cup Picholine olives 8 garlic cloves, peeled and halved 2 tablespoons olive oil Black pepper 1.
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Total time: 2 hours Servings: 8 to 10 Note: Adapted from Bradley Ogden’s recipe for chicken pot pie from his first book, “Breakfast, Lunch & Dinner.” 1 3/4 cups flour, divided 3 tablespoons chopped fresh herbs (a mixture of parsley, chives, tarragon and chervil) Kosher salt Scant 1/2 teaspoon sugar 9 tablespoons chilled butter (1 stick plus 1 tablespoon), divided 1 tablespoon vegetable shortening, optional Ice water 4 cups chicken broth (or homemade turkey stock), and more as needed 20 pearl onions, trimmed and peeled 3 carrots, peeled and diced into 1/2 -inch pieces 3 celery stalks, diced into 1/2 -inch pieces 12 cremini mushrooms, sliced 1 1/2 cups diced red boiling potatoes, cut into 1/2 -inch cubes 2 leeks, trimmed, quartered lengthwise and diced into 1/2 -inch pieces 1/2 cup fresh or frozen peas 4 1/2 cups cooked turkey (about 1 1/4 pounds), cut into 1 1/2 -inch cubes 1 cup heavy cream Pepper 1 egg yolk, optional 1.
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Total time: 45 minutes plus 2 hours roasting time for the duck Servings: 6 Note: Adapted from Craig Strong, chef de cuisine at the Langham, Huntington Hotel & Spa. 1 (4 1/2 pound) duck, washed and dried Salt Pepper 2 stalks celery, diced 1 onion, diced 2 cinnamon sticks 2 star anise 2 tablespoons olive oil, divided 1/4 cup honey 1/4 cup sherry vinegar 2 cups orange juice 1 tablespoon butter 10 kumquats, each sliced crosswise into 1/8 -inch thick slices 1.
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Total time: About 5 1/2 hours, including roasting and baking time Servings: 10 Note: From test kitchen director Donna Deane.
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Total time: 3 hours, 35 minutes, plus 2 1/2 days refrigeration Servings: 4 Note: If you can’t find the baby turnips at the farmers market or Japanese turnips (kabu) at a grocery, you can use four large turnips, peeled and cut in thick wedges.
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Total time: 1 1/2 to 2 hours Servings: 2 to 4 Note: This recipe is adapted from one in Madeleine Kamman’s “In Madeleine’s Kitchen” (Collier Books, 1984). 4 duck legs (thighs included, about 2 1/2 pounds) 2 teaspoons herbes de Provence, crumbled Sea salt and freshly ground black pepper 4 tablespoons Dijon mustard 1/3cup panko or other dry breadcrumbs 2 tablespoons melted butter 6 cups mesclun or other greens 1.
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Tuscan grilled chicken Total time: 40 minutes, plus marinating time Servings: 4 to 6 2 cloves garlic 1 1/2 tablespoons minced fresh rosemary 1 teaspoon kosher salt 1/2 teaspoon fennel seed 1/4 cup olive oil 1 (4- to 4 1/2 -pound) chicken Oil for brushing 1.
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Total time: 50 minutes, plus macerating time Servings: 4 About 2/3 pound (3 stalks) rhubarb, trimmed 1/4 cup sugar 1 teaspoon grated fresh ginger Zest of 1 orange Freshly ground black pepper 4 duck breasts (about 1/3 pound each) Salt 1/4 teaspoon ground cloves 1 tablespoon vegetable or canola oil 1.
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Total time: 1 hour Servings: 4 Note: From test kitchen director Donna Deane 1/4 cup olive oil, divided 2 tablespoons butter, plus 1 teaspoon cold butter cut into small pieces, divided 2 cloves garlic, mashed or pressed through a garlic press 4 chicken legs with thighs attached (about 12 ounces each) Salt 3 Meyer lemons, divided 8 baby artichokes 1/2 cup heavy whipping cream 1/2 cup flour 1/3 cup chicken broth 3 tablespoons white wine Chervil leaves for garnish 1.
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Total time: 2 1/2 hours, plus 1 hour marinating time Servings: 8 to 12 Note: Use some of the roasted carrots and shallots in this recipe to make the warm salad of lentils, roasted vegetables and fresh mozzarella. 1 cup plain Greek-style yogurt 1/4 cup olive oil, divided 1 tablespoon dry mustard 1 tablespoon chopped thyme 2 teaspoons ground coriander Kosher salt Freshly ground black pepper 2 (3- to 3 1/2 -pound) chickens 1 pound (about 16) shallots, peeled and left whole 6 carrots, peeled and cut into chunks 3 red bell peppers, halved, cored and quartered 1 (4-ounce) log goat cheese, softened 1 cup chicken broth 1 tablespoon flour 1.
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Total time: 55 minutes Servings: 4 1 pound new potatoes 8 skinless, bone-in chicken thighs (6 to 7 ounces each) Salt Freshly ground black pepper 3 tablespoons olive oil 1 shallot, finely chopped 1/4 cup salt-packed capers, rinsed and coarsely chopped 3/4 cup chicken broth 1 tablespoon sherry vinegar 1 tablespoon lemon juice 2 tablespoons chives, cut into 1-inch pieces 1.
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Dear SOS: There is a neighborhood restaurant on Beverly Boulevard, just west of La Brea, called Cayenne Cafe.
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Total time: 2 1/2 hours, plus marinating time Servings: 6 to 8 Note: Adapted from “The Country Cooking of France” 1 onion, sliced 1 carrot, sliced 2 celery stalks, sliced 3 garlic cloves, divided 1 teaspoon peppercorns 1 (750-ml) bottle red wine Salt and black pepper 5 to 6 pounds chicken legs and thighs 1 tablespoon olive oil 1 (6-ounce) piece of lean smoked bacon, or thick-sliced bacon 1 tablespoon vegetable oil 3 tablespoons flour 2 cups chicken broth, more if needed 2 shallots, chopped 1 large bouquet garni of 2 bay leaves, 4 sprigs thyme and 5 to 6 stalks parsley tied together with kitchen twine 2 tablespoons butter, or more if needed 16 to 18 baby onions, peeled 1/2 pound button mushrooms, trimmed and quartered if large 1 tablespoon chopped fresh parsley 1.
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Total time: About 2 hours Servings: 6 Note: From Donna Deane.
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Total time: 35 minutes, plus 2 to 4 hours marinating Servings: 6 Note: If you use wooden skewers, remember to soak them in water first. 2 tablespoons fresh lemon juice 1/2cup plain whole-milk yogurt 3 tablespoons chopped cilantro 1 tablespoon grated fresh ginger 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 2 tablespoons canola oil, divided 1 teaspoon salt 2 pounds boneless, skinless chicken breasts, cut into 2-inch cubes 1.
