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Posts Tagged ‘chicken’

sticky drumettes

02 Sep

How many times have you tried a recipe from a cookbook or magazine and when you wanted to make it again, could not find the publication you got it from, or better yet, could not remember which publication you got it from??  I get several food magazines monthly plus the weekly Mishpacha and Ami Magazines.  If a recipe looks interesting, I fold the page in half indicating I would like to try it, but mostly I never get to them (there are so many!).  When I try out and like a recipe, my best bet is to copy it onto this blog, not only to share my experience with you, but also to serve as a personal recipe book so I can easily find the recipes worth making again!

This is based on a recipe from Zehava Krohn in the Ami Living.  I loved the consistency of the sauce and how beautifully it glazed the chicken.  I used a hot sauce which I found in the sushi section of my supermarket and it was so hot, I had to triple the recipe (without adding hot sauce) to make it edible.  Later, my kids told me that it is an overly hot sauce!

INGREDIENTS

  • 2-3 lbs chicken drumettes (this is the half of the wing that looks like a mini drumstick)
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • generous pinch of coarsely ground black pepper
  • 1-2 Tbsp olive oil
  • Oil, for frying

Flour Dredge

  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp  chili powder
  • pinch of coarsely ground pepper

 

Honey Hot Sauce

  • 1/2 stick margarine
  • 1/2 cup honey
  • 2 Tbsp – 1/3 cup hot sauce (depending how you like it)
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 1 T vinegar
  • 1 tsp. cornstarch dissolved in 1/4 cup cold water

DIRECTIONS

  1. Preheat oven to 400 degrees (if you are serving it today).
  2. Toss drumettes with olive oil and seasoning.  If you have a good eye for these things, you do not need to measure the spices, just sprinkle.
  3. Heat oil for frying in a medium saucepan.
  4. In a small bowl, combine flour and seasoning.  Dredge drumettes in the flour.  When oil is hot, drop drumettes into the oil and fry on both sides until outside is golden and crisp, about 8 to 10  minutes.  You do not need to worry if they are cooked through because it will continue cooking in the oven.  Drain chicken on a paper towel-lined plate.
  5. In a small saucepan over medium heat, melt the margarine.  Stir in the honey, hot sauce, brown sugar, ketchup, and vinegar.  Cook for 7-10 minutes, until sauce thickens a bit.  Stir in dissolved cornstarch.
  6. Dip drumettes into the sauce and place in an aluminum baking pan.  You may freeze at this point but if you are serving them soon, bake for 8-10 minutes in the preheated oven.

 

 
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Posted in appetizer recipes, holiday, recipes, side dish recipes

 

matzah stuffing for chicken or veal

15 Mar

At any given time, I usually have baggies of challah stuffing in my freezer.  I use them to stuff chicken capons, veal breast pockets, and deboned chicken drumsticks.  On Pesach, when I serve my holiday delicacies, I like to have matzah stuffing as a stand-in for my traditional stuffing.

INGREDIENTS

  • 2 medium onions, chopped
  • 3 carrots, diced
  • 2 celery ribs, diced
  • 1/4 cup oil
  • 6 square matzahs, broken in 1/2″ pieces
  • 4 Tablespoons chopped fresh parsely
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

DIRECTIONS

Cook onions, celery, and carrots in oil until they begin to brown 8-10 minutes.  Run water over matzah until softened.  Drain water by squeezing matzah between the palm of your hands.  Add 1/2 of the vegetable and the eggs, parsely and spices.  This recipe is enough to stuff 4 cornish hens or 1 veal breast pocket.

Topping for chicken/veal: Puree 1 small onion, 2 garlic cloves, 1 Tbsp oil, 2 tsp paprika, 1 1/2 tsp salt, dash of pepper

 
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Posted in holiday, meat recipes, Pesach recipes, recipes

 

my favorite chicken pot pie

16 Sep

Chicken Pot Pie

This recipe is from a 1996 edition of Fine Cooking magazine.  I’ve made it several times and always panic if I will be able to find this issue among my stacks of magazines when I need it.  Now, I can relax knowing it is on this site whenever the whim strikes.  Whether you make this recipe to warm you on a chilly winter night or to serve for a Yom Tov meal, this recipe is a winner!
INGREDIENTS
  • One 3-lb. chicken
    3 Tbs. olive oil
    Salt and freshly ground black pepper
    2 cups 1/2-inch potato chunks (1 to 2 medium peeled potatoes; I prefer Yukon gold)
    24 pearl onions, peeled and left whole
    2 cups 1/2-inch carrot chunks (2 to 3 medium carrots, peeled)
    1 clove garlic, peeled and minced
    8 mushrooms, halved or quartered
    2 Tbs. chopped assorted fresh herbs (parsley, rosemary, thyme); more to taste
    1 cup peas (fresh or frozen and defrosted)
  • For the sauce:
    4 cups chicken stock (homemade or low-salt canned)
    6 Tbs. margarine (as needed)
    6 Tbs. flour
    Salt and freshly ground black pepper
For the pastry:
  • 1 package of flaky dough, refrigerated
Roast the chicken and vegetables:Heat the oven to 375°F. Rub the chicken with 1 Tbs. of the olive oil and sprinkle generously, inside and out, with salt and pepper.
Toss the potatoes, onions, carrots, garlic, and mushrooms with the remaining 2 Tbs. olive oil and the chopped herbs.
Set the chicken upside down in a large flameproof roasting pan and scatter the vegetables around the chicken. Roast for 1 hour and 15 minutes, stirring the vegetables several times.
Remove the chicken from the pan to cool. Remove the vegetables with a slotted spoon and reserve them in a bowl, with the peas. Don’t rinse out the roasting pan.
To make the sauce:
Pour the fat and juices into a measuring cup or gravy separator. Spoon or pour the fat away from the juice; reserve the fat. Add the juices to the chicken stock. Measure out the fat and add enough margarine (if needed) to make 6 Tbs.
Put the roasting pan (which should still have the caramelized bits from the chicken and vegetables) on the stove over medium heat. Pour in the 6 Tbs. of fat and butter mixture; when it’s melted and bubbling, add the flour and stir constantly to make a smooth roux. Scrape up any caramelized remains from the chicken and vegetables. Cook the roux, stirring constantly, until lightly browned, about 5 minutes. Add the chicken stock, bring to a boil, and simmer. Continue to stir and scrape the bottom of the pan. Cook the sauce for at least 15 minutes, whisking occasionally, until it’s as thick as heavy cream. Season with salt, pepper, and more herbs to taste.
When the chicken has cooled, pull the meat from the bones, discarding the skin and bones. Cut the meat into small (1/2- to 1-inch ) chunks and set aside.
Assemble the pot pies:Position a rack in the middle of the oven and heat the oven to 400°F. Choose six 12-oz. ovenproof bowls or one 2-qt. casserole.
Remove the dough from the refrigerator. Lay it on a floured board and roll it out 1/8 inch thick into a 20×16-inch rectangle. Set the dishes (or dish) for the pot pie upside down on the dough and cut around the rims with a knife or pastry cutter. (If you like extra pastry, cut the pastry a little larger than the top of the dishes.) Stack the pastry pieces on a plate, separating each with waxed paper or plastic wrap. Refrigerate until ready to use.
Divide the chicken, vegetables, and sauce among the dishes. Lay the pastry on top, pressing along the edge of the dish to seal.
Bake the pies:Blend the egg yolk and parve cream. Brush the mixture onto the pastry with a pastry brush.
Put the pies on a baking sheet to catch any drips. Bake on the center rack in the 400°F oven for 50 to 55 minutes, or until the crust is thoroughly browned and puffed. Steam will escape along the edges of the pastry.
Yields six 12-ounce pies, or one 2-quart pie.
nutrition information (per serving):
Calories (kcal): 1070; Fat (g): 72; Fat Calories (kcal): 61; Saturated Fat (g): 34; Protein (g): 42; Monounsaturated Fat (g): 27; Carbohydrates (g): 64; Polyunsaturated Fat (g): 7; Sodium (mg): 820; Cholesterol (mg): 255; Fiber (g): 6;
photo: Alan Richardson
 
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Posted in holiday, main dish recipes, meat recipes, recipes

 

chicken, lemon & olive stew with saffron couscous

09 May

I very seldom do this, but one day when my daughter and son-in-law were coming for supper, I decided to make the entire menu of a column in Fine Cooking Magazine (no. 96).   I made the chicken stew, saffron couscous, arugula salad with almonds and even the ginger creme brulee.  It was all outstanding and this recipe has become a favorite dish in our house – so  much so, that my 11-year old, Yitzy, requested this for dinner on his birthday.  It is a large recipe and easily feeds a crowd of ten to twelve.  Its’ Moroccan flavors lend a homeyness to the dish while infusing the entire house with delicious aromas during cooking.

Fine Cooking Magazine No.96

Chicken, Lemon & Olive Stew

Ingredients:

  • 6 lbs boneless, skinless chicken thighs (about 25)
  • Kosher salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 3 large yellow onions, thinly sliced
  • 8 cloves garlic, peeled and crushed
  • 1 Tbsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp. ground coriander
  • 3 small dried red chiles, crumbled
  • 2 cinnamon sticks
  • 1 bay leaf
  • 1 quart low-salt chicken broth
  • Finely grated zest and juice of 4 lemons (you won’t use all the juice)
  • 2 cups canned chickpeas, rinsed and drained
  • 2 cup small pitted green olives

 

DIRECTIONS:

Season chicken all over with 2 tsp. salt and 2 tsp. pepper. Heat the oil in an 8-quart Dutch oven over medium-high heat. Working in batches so as not to crowd the pan, brown the chicken all over, about 3 minutes per side, transferring each batch to a plate or bowl.  It’ll take about 4 batches and 24 minutes total to brown all the chicken.  The bottom of the pan will be brown, that’s OK.
Reduce to medium heat, add the onions and garlic and cook until the onions are softened and golden brown, 5 to 6 minutes. Add the turmeric, cumin, coriander, chiles, cinnamon sticks, and bay leaves, cook until fragrant, about 1 minute more. Add the chicken broth, lemon zest, and 1/2 cup of the lemon juice. Cover and simmer over medium-low heat for 30 minutes.
Return the chicken and any accumulated juices to the pot. Stir in the chickpeas and olives. Increase the heat to medium high and simmer uncovered, stirring occasionally, until the chicken is cooked through, 6 to 8 minutes more.  Stir in 1 Tbsp. of the remaining lemon juice and season to taste with salt and pepper. Serve over the Saffron Couscous.

Saffron Couscous
3 cups (1.5 lbs) couscous
3 cups low-salt chicken broth
4 Tbs. margarine
1/2 tsp. saffron threads, crumbled
salt
4 Tbsp extra-virgin olive oil

Put the couscous in a large bowl, set aside. In a small saucepan, heat the chicken broth, butter, saffron, and 1 tsp. salt over medium-high heat until the butter is melted and the broth is hot. Pour the mixture over the couscous. Cover the bowl with plastic wrap until the liquid has been absorbed by the couscous, 10 min. Drizzle with olive oil then using a fork, gently mix the couscous and break apart any clumps.

 
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Posted in main dish recipes, recipes