365 More Ways to Cook Chicken (365 ways) (23 page)

2. Reduce heat to medium. Add onion, carrot, celery, and garlic. Cook, stirring often, until vegetables are softened, about 5 minutes. Add thyme, bay leaf, cider, and wine. Return chicken to pan, bring to a simmer, reduce heat to medium-low, and cook, covered, 30 minutes.

3.
Meanwhile, heat remaining 1 tablespoon oil in a medium frying pan. Add turnips and apple and cook over medium-low heat, stirring often, until slightly glazed and nearly tender, about 10 minutes.

4.
Add turnips, apple, and 2 tablespoons of vinegar to stew. Simmer, partially covered, 15 minutes. Remove and discard bay leaf. Taste and add additional vinegar if needed, depending upon sweetness of cider. Season with additional salt and pepper to taste before serving.

Prep: 15 minutes Cook: 1 hour 5 to 10 minutes Serves: 6

• ¼ cup mayonnaise
  

• ¼ cup grainy Dijon mustard
  

• 10 whole peppercorns
  

• 4 whole cloves
  

• 6 sprigs parsley
  

• 1 bay leaf, broken in half
  

• 1 chicken (about 3 pounds), quartered
  

• 4 cups chicken broth
  

• 1 teaspoon dried thyme
  

• 2 cups baby carrots (about 6 ounces)
  

• 3 celery ribs, cut into 2-inch chunks
  

• 2 parsnips, peeled and cut into 1-inch chunks
  

• ½ pound small red potatoes
  

• 1
  ½
  cups frozen pearl onions
  

• 1 pound turkey or veal sausage, cut into 6 pieces
  

• Salt and freshly ground pepper
  

1.
In a small bowl, blend mayonnaise and mustard. Refrigerate until ready to use. Tie peppercorns, cloves, parsley, and bay leaf in a piece of cheesecloth.

2.
Place chicken in a deep soup kettle. Add spice bag, broth, thyme, and enough water to cover chicken. Bring to a boil, skimming off any foam that rises to surface. Reduce heat to medium-low, cover, and simmer 30 minutes. Add carrots, celery, parsnips, potatoes, onions, and sausage. Cover and simmer until vegetables are tender, about 30 minutes longer.

3.
Remove chicken, sausage, and vegetables from pot. Remove skin from chicken and when it is cool enough, pull meat from bones in large pieces; discard skin and bones. Arrange vegetables, sausage, and chicken pieces on a large, deep serving platter; cover with foil to keep warm.

4.
Skim fat from broth, then boil to reduce by about one-fourth, 5 to 10 minutes. Strain broth and season with salt and pepper to taste. Ladle about 1 cup of broth over boiled dinner to moisten and warm. Serve chicken and vegetables in bowls with more of broth. Serve mustard sauce separately to stir into each serving.

Prep: 15 minutes Cook: 45 minutes Serves: 4 to 6

Celery seeds can turn bitter over time, so be sure your supply is no more than 6 months old.

• 4 cups chicken broth
  

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

• 4 carrots, peeled and cut into 1-inch chunks
  

• 4 celery ribs with leaves, cut into
  ½
  -inch chunks
  

• 1 small onion, thinly sliced
  

• 1 bay leaf
  

• 1 teaspoon dried summer savory
  

• Salt and freshly ground pepper
  

• 1¼ cups flour
  

• 2 tablespoons yellow cornmeal
  

• 1½ teaspoons baking powder
  

• ½ teaspoon celery seeds
  

• 3 tablespoons vegetable
  

• shortening
  

• ½ cup milk
  

1.
In a large Dutch oven, combine broth and chicken. Simmer over medium heat, uncovered, 10 minutes, skimming off any foam that rises to surface. Add carrots, celery, onion, bay leaf, and savory. Simmer, partially covered, 15 minutes. Skim fat off surface of broth. Season with salt and pepper to taste.

2.
In a large bowl, whisk together flour, cornmeal, baking powder, celery seeds, and ½ teaspoon salt. Cut shortening into small pieces and use your fingers to rub it in until mixture resembles coarse meal. Add milk and stir just until a sticky dough forms.

3.
Dip a spoon into simmering stew, then spoon out generous tablespoons of dough and drop into stew to make about 12 dumplings. Cover pan and simmer over medium-low heat until dumplings are cooked through, about 20 minutes. Remove and discard bay leaf before serving.

Prep: 20 minutes Cook: 46 minutes Serves: 6

Curry powder, sweetened coconut cream, and hot peppers give this stew a distinctly Caribbean flavor. Look for cream of coconut in the beverage section of the grocery store.

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

• ½ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 2 tablespoons vegetable oil
  

• 1 large onion, sliced
  

• 1 large green bell pepper, cut in thin strips
  

• 2 garlic cloves, crushed through a press
  

• 2 Scotch bonnet or jalapeño peppers, seeded and minced
  

• 2 teaspoons curry powder
  

• ½ cup canned cream of coconut
  

• 1 cup chicken broth
  

• 1 (14
  ½
  -ounce) can stewed tomatoes
  

• 3 ears of fresh corn, shucked and cut into 3-inch lengths
  

• ¼ cup lime juice
  

• 3 tablespoons chopped cilantro
  

1.
Season chicken lightly with salt and pepper. Heat oil in a Dutch oven and cook chicken over medium-high heat, turning once or twice, until browned, about 8 minutes. Remove from pan. Reduce heat to medium, add onion, bell pepper, and garlic, and cook until onion is softened, about 5 minutes. Add Scotch bonnet peppers, curry powder, cream of coconut, broth, and tomatoes.

2.
Return chicken to pan, cover, and simmer 15 minutes. Add corn and simmer, covered, 15 minutes, until corn and chicken are tender and juices run clear when chicken is pricked. Stir in lime juice and cilantro and simmer, uncovered, 3 minutes longer.

Prep: 15 minutes Cook: 44 minutes Serves: 4

Invented by Napoleon’s chef, who cooked it for the general after the battle of Marengo, this now has dozens of variations. Here is a basic one, still a simple and succulent dish to serve after a battle, or anytime at all.

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

• ¾ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 3
  ½
  tablespoons olive oil
  

• 3 garlic cloves, crushed through a press
  

• ¾ teaspoon dried thyme
  

• 1 (14
  ½
  -ounce) can plum tomatoes, with their juices
  

• ¼ cup dry white wine
  

• 2 tablespoons tomato paste
  

• ½ pound sliced mushrooms
  

• ½ to 1 teaspoon Tabasco or other hot sauce, to taste
  

• ¼ cup chopped parsley
  

1.
Season chicken with ½ teaspoon salt and ⅛ teaspoon pepper. In a large Dutch oven, heat 1½ tablespoons of olive oil and cook the chicken over medium-high heat, turning once or twice, until browned, about 8 minutes. Remove from pan. Add garlic and thyme and cook 30 seconds. Stir in tomatoes and juice, wine, and tomato paste. Return chicken to the pan. Reduce heat to medium-low, cover, and simmer 20 minutes.

2.
Meanwhile, heat remaining 2 tablespoons olive oil in a large frying pan and cook mushrooms over medium heat, stirring often, until softened, about 5 minutes. Season with remaining ¼ teaspoon each salt and pepper.

3.
After chicken has cooked 20 minutes, add mushrooms. Continue to cook until chicken is tender with no trace of pink near bone, about 15 minutes longer. Season with Tabasco and sprinkle with parsley.

Prep: 15 minutes Cook: 48 to 54 minutes Serves: 4

This tasty chicken version of a hearty Belgian specialty usually made with beef comes from the Perdue test kitchens.

• 2 pounds skinless, boneless chicken thighs
  

• Salt and freshly ground pepper
  

• 4 slices of bacon, diced
  

• 3 tablespoons butter
  

• 1 large Spanish onion, thinly sliced
  

• 3 tablespoons flour
  

• 1 tablespoon brown sugar
  

• 2 cups beef broth
  

• 1
  ½
  cups beer (12-ounce can)
  

• 2 tablespons red wine vinegar
  

• 1 tablespoon tomato paste
  

• ¾ teaspoon dried thyme
  

1.
Season chicken lightly with salt and pepper. In a large Dutch oven, cook bacon over medium heat until just crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towel.

2. Add chicken to drippings in pan, raise heat to medium-high, and cook, turning once or twice, until browned all over, about 8 minutes. Remove chicken from pan. Discard pan drippings.

3.
Add butter, onion, flour, and brown sugar to pan. Reduce heat to medium and cook, stirring often, until onion softens and flour turns a rich amber brown, 4 to 5 minutes. Add broth, beer, vinegar, tomato paste, and thyme. Bring to a boil, stirring up browned bits clinging to bottom of pan.

4.
Return chicken and bacon to pan. Reduce heat to medium-low and simmer over medium-low heat, partially covered, 20 minutes. Uncover and simmer until sauce is lightly thickened, 10 to 15 minutes longer. Season with salt and pepper to taste before serving.