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need a new chicken recipe

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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!

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  1. 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?

    3 Replies
    1. re: Val

      I am!

      I have a love/hate relationship w/ caramel and I, too, live on chicken.

      I made the 40-garlic-clove chicken Sunday and it was really good, greater than the sum of it's parts. Very easy and quick. I can't remember who posted it, but Thanks!

      1. re: danna

        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)
        Serves 4-6

        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.

        1. re: Val

          hehe...watching my sugar...that's a good one!

          Thanks for posting that. I actually have all of those ingredients at home...including the Thai chilis that I rescued from my garden a few nights ago just in advance of our first hard freeze. I'll make this in their honor!

    2. Try Marcella Hazen's roast lemon chicken.

      5 Replies
      1. re: Dick L.

        Marcella has a recipe in her first book (the one with the yellowish dust jacket) for chicken pan roasted with white wine, garlic and rosemary that's become our "default" chicken recipe. I think I've made it at least once a month for ten years and I never tire of it.

        1. re: FlyFish

          Second that. Easy, too. Googled up this (slightly adapted, with entertaining comments) version.

          Link: http://www.wsrcc.com/alison/recipes/r...

          1. re: Dick L.

            If you are referring to the chicken with 2 lemons (cavity sewn shut with kitchen string) I concur, I make it for my family several times a month to rave reviews.

          2. 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).

            1 Reply
            1. re: Tongo Rad

              I recently made this (different recipe for the same dish) and it was good, really interesting. Love the preserved lemons, but then again I love salt and sour.

            2. 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
              1/4C sugar
              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.

              1. 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).

                1. Here are a couple of our favorites:

                  Crockpot Chicken W/ Blackbeans and Cream Cheese
                  4-5 boneless chicken breasts
                  1 can black bean
                  1 can corn
                  1 jar salsa , any kind
                  1 package cream cheese
                  1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crockpot.
                  2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
                  3. Keep in crockpot on high for about 4-5 hours or until chicken is cooked.
                  4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
                  5. All done and enjoy!
                  4 servings
                  4 hours 3 minutes ( 3 mins prep time, 4 hours cook time

                  Chicken Taco Filling

                  1 packet taco seasoning (or 2 tblsp. bulk taco seasoning)
                  1 cup chicken broth
                  1 lb. boneless, skinless chicken breasts

                  Dissolve taco seasoning in chicken broth. Place chicken breasts in crockpot, pour broth over. Cover & cook on low for 6-8 hours.With 2 forks, shred the chicken meat into bite size pieces. Use in tacos, burritos, nachos, etc.

                  1/2 cup goat cheese, crumbled
                  2 tablespoons chopped fresh basil
                  1T chopped fresh thyme
                  1 T chopped fresh oregano
                  1 tablespoon butter, softened
                  1/4 teaspoon salt
                  2 garlic cloves, minced
                  4 chicken breasts
                  Mix the goat cheese, basil, butter, 1/4 teaspoon salt and garlic in a bowl.
                  Pound out the chicken breasts until they are ¼” thick. Divide cheese mixture between chicken breasts. Roll up & secure with a toothpick. Bake at350 deg. For 30 minutes

                  1. I use this recipe often as a "default" for Sunday/company dinner. Very easy and flavorful

                    Take one chicken cut up in parts (or you could just use bone-in breasts.)

                    Soften 3 TB butter, to that add the juice of one lemon, 1TB Dijon mustard and a tsp (or to taste) rosemary. Mix in a small bowl.

                    Loosen the skin on the chicken and insert the butter mixture under the skin--be generous, if you need make an additional serving of the butter. Dust the outside with salt/pepper (I sometimes add paprika for color). Roast chicken until done. Serve pan juices over the finished chicken. Good with roasted red potatoes tossed with olive oil and garlic.

                    1. Try this one-pot chicken dish that is perfect for cold weather and great served over buttery egg noodles or spaetzle. It's my own modification from my Balthazar cookbook, so I'll paraphrase:

                      CHICKEN RIESLING

                      10 oz. pearl onions, peeled
                      5 tbsp. veg. oil
                      12 oz. button (or crimini) mushrooms, quartered
                      1 leek, white only, split and cut into 1/2 in. slices
                      1.25 tsp. salt
                      2 c. Riesling wine (have more to accompany meal)
                      2 c. concentrated chicken stock
                      1/2 c. heavy cream
                      6-8 pieces of bone-in chicken (whatever parts you like, preferably w/ skin)
                      1/2 tsp. black pepper
                      2 tbsp. chopped flat parsley
                      2 sprigs thyme, leaves only

                      Boil pearl onions in salted water for about 10 min., set aside. Heat 3 tbsp. of veg. oil in Dutch oven. Saute mushrooms over med-high heat til brown. Reduce heat and add leek and .25 tsp. salt., saute til soft but NOT brown. Add wine and bring to boil. Reduce liquid by half, about 12-15 min. Add chicken stock and onions and simmer for 20 min. Stir in cream and keep at low simmer.

                      In separate large pan, sear chicken pieces w/ oil, salt, and pepper over high heat until both sides are well-crusted and brown, about 10 min. total. If skin on, then oil can get hot and start to splatter, so splatter screen is good for this. May have to do in couple of batches. Place seared pieces into simmering sauce and stew until cooked through, about 20-30 min. Add more stock if necessary. Taste sauce and adjust seasoning. Finish w/ fresh herbs.

                      1. I got this recipe from Paul Bocuse's site. It's one of my favourites. The recipe links seem to be not working at the moment so here it is:

                        Chicken in vinegar

                        1 large Bresse or free-range chicken (about 3 1/2 pounds)

                        2 tomatoes

                        7 tablespoons unsalted butter

                        1 tablespoon oil



                        6 cloves garlic

                        1 cup wine vinegar

                        2 cups chicken bouillon

                        1 1/2 tablespoons crème fraîche or heavy cream

                        Chervil sprigs

                        "Rinse the chicken and cut it into 8 pieces.

                        Peel, seed and chop the tomatoes.

                        In a large Dutch oven, melt 2 tablespoons of the butter with the oil.

                        Add the chicken pieces and cook, turning, until browned on all sides.

                        Season with salt and pepper.

                        Add the garlic cloves (unpeeled) and mix well.

                        Add the vinegar and bring to a boil.

                        Stir in the tomatoes, cover the pan and let cook over medium heat for 25 minutes.

                        Transfer the chicken pieces to a warmed ovenproof platter and keep warm while preparing the sauce.

                        Add the bouillon to the pan and cook, stirring and scraping the pan with a wooden spoon to detach the flavorful browned bits that stick to the bottom.

                        Reduce over high heat by about one-third.

                        Strain the sauce through a sieve, pressing the garlic cloves with the back of a spoon to extract their flavor.

                        Cut the remaining butter into small pieces and add to the sauce, a piece or two at a time, whisking over low heat after each addition.

                        Stir in the cream.

                        Pour the sauce over the chicken pieces, decorate with the chervil and serve." .

                        1. Chicken Picasso

                          This was a popular dish served at the Café Four Oaks in Los Angeles several decades ago. The recipe has aged well, although it is no longer on the restaurant's menu. It is still one of my favorite recipes and always gets accolades from dinner guests.

                          2-3 lbs. boneless, skinless chicken breasts
                          Butter or oil for sauteing
                          2 large onions, thinly sliced
                          2 bell peppers 1 green & 1 red, thinly sliced
                          20 ripe olives, pitted & sliced
                          20 stuffed green olives, sliced
                          1 cucumber, peeled, seeded and thinly sliced
                          4 Tbs. Butter
                          6 Tbs. Flour
                          2 cups chicken stock
                          ½ cup shredded Swiss cheese, lightly doused in flour
                          ½ cup grated Parmesan cheese
                          1 Tbs. Dijon style mustard
                          2 cups sour cream

                          Cut chicken breasts into 1-2 inch pieces . Saute them in a little oil or butter until lightly brown and tender. Keep warm while preparing sauce. Add onions, bell pepper and olives to pan drippings and saute until barely tender. Then remove the vegetables and set aside.

                          Heat the 4 Tablespoons of butter, stir in flour, and cook until bubbly. Stir in the chicken stock, the cheeses, and mustard and sour cream. Simmer while stirring until smooth and thickened, being careful not to boil. Add salt and pepper to taste if necessary. Pour sauce over vegetables and chicken and heat thoroughly in a chafing dish or in the oven at 300 degrees F. for about 15 minutes. About 6 servings.

                          1. Cheese-Stuffed Chicken:
                            4 medium chicken breasts halves, bone in.
                            3/4 cup shredded mozzarella cheese
                            1/4 cup crumbled feta cheese
                            1/4 cup chopped peanuts
                            2 slices bacon, crisp-cooked, drained and crumbled
                            Salt & pepper, Paprika for seasoning
                            Ranch or bleu cheese dressing as topping
                            Make a pocket in each breast (bone-side down), combine cheeses, peanuts & bacon, fill pockets. season, preheat oven to 350F, bake uncovered for 50-55 minutes or to 170F, drizzle dressing of choice.

                            1. This is apparently a Weight Watchers recipe, but don't let that put you off!

                              Spicy Chicken

                              1 whole chicken (*note - can use chicken breasts or pieces if you want)
                              3 cloves garlic, crushed
                              1 onion, chopped
                              1 small tin tomatoes & juice
                              1 carrot chopped
                              1 apple, skin on, chopped
                              2-3 tsp curry powder
                              2-3 tsp cayenne pepper
                              generous pinch nutmeg
                              dash of soy sauce
                              dash of red wine vinegar

                              Place chicken in a suitably sized casserole dish, surround with all the above, put the lid on and bake for at least 1.5 hrs @ 180degC (chicken leg should fall away when you check it). Nutricious & delicious!

                              1. This is apparently a Weight Watchers recipe, but don't let that put you off!

                                Spicy Chicken

                                1 whole chicken (*note - can use chicken breasts or pieces if you want)
                                3 cloves garlic, crushed
                                1 onion, chopped
                                1 small tin tomatoes & juice
                                1 carrot chopped
                                1 apple, skin on, chopped
                                2-3 tsp curry powder
                                2-3 tsp cayenne pepper
                                generous pinch nutmeg
                                dash of soy sauce
                                dash of red wine vinegar

                                Place chicken in a suitably sized casserole dish, surround with all the above, put the lid on and bake for at least 1.5 hrs @ 180degC (chicken leg should fall away when you check it). Nutricious & delicious!