need a new chicken recipe
Just to give a feel for what I'm after, I already make great coq au vin, and also Spanish red wine chicken, and cacciatore, and my signature dish is chicken cooked in a dutch oven with olives. I guess I'm just looking for something a little new and unusual. I'm not averse to searching out some new ingredients either, though my resources may be limited at the moment.
Thanks for any inspiration!
Annab, I just tried a recipe a few days ago for Chicken in Caramel Sauce from the Slanted Door restaurant in SF...it was a killer recipe for us & we loved it, but not sure if this might be TOO different for you. We basically live on chicken and fish now so I cook a lot of chicken and am also looking for new sauces and ways to prepare it. Do you think you'd be interested in this recipe?
Of course, if you are a diabetic or watching your sugar, you would not want to make this--sauce has a nice complexity of flavors, probably due to the amount of fish sauce in it! Hope you enjoy it as much as we did:
Chicken in Caramel Sauce (Slanted Door in San Fran)
1/2 cup (packed) dark brown sugar
1/4 cup water
1/4 cup fish sauce (use good quality; we like Golden Boy brand)
3 Tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon dark or regular soy sauce
1 teaspoon slivered fresh ginger
1 teaspoon ground black pepper
2 small thai chilies (fresh or dried), broken in half
*Note*-- I used one fresh jalapeno chili
about 1 1/2 ", quartered, seeds NOT removed, gave
us just enough heat
1 teaspoon canola oil (I used a little more)
1 shallot, sliced
1 3/4 pounds skinless boneless dark meat chicken, cut
into bite sized pieces
1/4 pound skinless boneless white meat chicken, cut
into bite sized pieces
Fresh chopped cilantro
Steamed white rice, jasmine or basmati very good
1. Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, black pepper and chiles in a bowl. Mix well. Set aside.
2. Heat the oil in a large pot or 12" skillet over high heat. (I was afraid of the shallot burning so I used medium-high heat here.) Add the shallot and saute til brown, about 5 minutes. Add the chicken pieces and saute til slightly browned, about 5 more minutes. Add the sauce mixture and bring to a boil. Turn heat down to medium. Cook uncovered until the liquid is reduced by half, about 12 or 15 minutes, stirring ocassionally.
3. Place the rice in serving bowl. Spoon chicken over & garnish with chopped cilantro.
How's about a Moroccan Tajine of Chicken with Lemon and Olives? My version is based on a recipe that I found in a magazine about 10 years ago but have since misplaced, so I don't know how traditional this method is. It'll definitely get you in the ballpark, though.
8 large chicken thighs and/or legs, skinned
1 cup sliced onion
1 inch grated ginger
2 garlic cloves, minced
4 plum tomatoes, peeled and seeded
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped flat-leaf parsley
1 teaspoon ground cumin
1 teaspoon sweet paprika or combination paprika/cayenne
1/4 teaspoon saffron, crushed
1/4 teaspoon turmeric
Juice of 1 lemon
zest of 1 lemon (or yoiu can use preserved lemons if you have them)
2 cups chicken stock
1 cup green olives
Salt & black pepper to taste
Heat a sauteuse or dutch oven on stovetop to medium-high heat and film with oil. Season chicken with s&p and brown on all sides. Remove, reduce heat and add onions to pan. After the onions soften add the garlic and ginger and stir for a few seconds. Add spices and herbs. Give a quick stir and return chicken and everything else to the pot. Bring to a boil, cover and continue cooking in a 275 degree oven for about an hour, or until the chicken is tender.
Serve over couscous. I also like to add some gremolata at the end (but, again, not traditional).
How 'bout a couple of Chinese recipes? For both, use a pot that *just fits* the chicken.
Soy Sauce Chicken (See Yu Gai)
1 chicken, about 3 lbs.
1C soy sauce
1 knob ginger, crushed
2-3 garlic toes, crushed
Place the chicken, soy sauce, sugar, ginger, and garlic in a pot. Add water until liquid is about 2/3 covering the chicken. Bring to boil, then simmer for 20 minutes. Turn the chicken over, and simmer for another 20 minutes. Remove the chicken, allow to cool slightly, and chop into bite-sized pieces. Spoon some of the cooking liquid over the chicken (thicken w/ cornstarch if you want).
Chinese Steeped Chicken (Bok Jum Gai)
1 chicken, about 3 lbs
1 green onion
Put the chicken into a pot in which it just fits (you do NOT want to use too large a pot!). Fill the pot with water until the chicken is just covered. REMOVE THE CHICKEN, add the green onion to the pot, and put the pot of water on to boil. When the water comes to a boil, CAREFULLY put the chicken back into the pot and make sure it is fully immersed. When the water returns to a boil, turn the heat OFF, cover, and let it sit for 60 minutes. Remove to a cutting board (I let it drain in a colander for a bit, first), and cut into bite sized pieces. Serve with a variety of dipping condiments (oyster sauce, plum sauce, fried salt, dry-fried minced scallions...use your imagination!).
Typically, I'll serve some kind of Chinese-style braised vegetables and rice with either of these.
This is a favorite of mine, and I'm glad to be reminded to make it soon myself. I don't know what to call it.
I like to use breast meat, but it doesn't matter. You just cut chicken into chunks, dredge in flour, and brown in olive
oil. Dump in a small jar of pepperoncini with the vinegar juice (I seed the peppers first) and bake at about 375 until the chicken is cooked and pan juices are thickened. This is quite spicy, as you may imagine. I like to roast chunks of potatoes until nicely browned, and add to the chicken to finish cooking.
You can also use sweet red peppers (the ones in a jar, also
in vinegar but not hot).