Good Food Every Day

Hanukkah Chicken
Yield 6–8 servings Active Time 1 hour 15 minutes Total Time 1 hour 15 minutes

Ingredients

3 lb. skinless, boneless chicken thighs
1/4 tsp. cayenne pepper
Kosher salt, freshly ground pepper
2 lb. russet potatoes, peeled, coarsely shredded on the large holes of a box grater or in a food processor
1 small onion, peeled, shredded on the large holes of a box grater or in a food processor
2 Tbsp. matzo meal
1 large egg
1/2 cup plus 2 Tbsp. vegetable, canola, or grapeseed oil, divided
3 Pink Lady apples (about 1 1/2 lb.), sliced into 1/2" wedges
1/2 cup dry white wine
1 1/2 cups unsweetened applesauce
4 sprigs thyme
2 Tbsp. fresh lemon juice
1/4 cup coarsely chopped parsley leaves
2 tsp. finely grated lemon zest

Preparation

Place a rack in oven as close to broiler as possible; preheat broiler. Season chicken on all sides with cayenne, 1 Tbsp. salt, and 1 tsp. black pepper. Let sit 10–15 minutes.
Meanwhile, working in batches, wring out excess moisture from shredded potatoes and onion in a clean dish towel over the sink (the more liquid you remove, the crispier your latkes will be, so take your time and use several towels if necessary). Transfer potatoes and onion to a large bowl.
Whisk matzo meal, 2 tsp. salt, and 1 tsp. pepper in a medium bowl. Add egg and whisk to combine. Add to potato mixture and mix to evenly distribute.
Heat 1/4 cup oil in a 10" ovenproof (preferably cast-iron) skillet over medium-high until shimmering. Carefully transfer potato mixture into hot oil in skillet and use a rubber spatula to spread it into an even layer, pressing to flatten as much as possible. Cook until edges are just starting to brown, about 5 minutes. Brush 2 Tbsp. oil over and transfer skillet to broiler. Broil, checking often to make sure latke isn’t burning, until top is crisped and deeply golden brown, 10–12 minutes.
While latke is in the oven, heat remaining 2 Tbsp. oil in a large skillet over high. Working in 2 batches, cook chicken flat side down until golden brown, about 4 minutes. Turn and cook until other side is golden brown, about 1 minute. Transfer to a plate.
Cook apples in hot oil and fat in pan over medium-high heat, stirring occasionally, until caramelized and softened, 8–10 minutes. Add wine and cook, stirring occasionally, until reduced by half, 2–3 minutes. Using a slotted spoon, transfer apples to a medium bowl, leaving reduced wine behind in skillet. Add applesauce, thyme, and 3/4 tsp. salt to skillet and stir to combine. Nestle chicken into sauce in skillet. Pile apple mixture over chicken. Cover and cook over medium heat until chicken is cooked through, about 15 minutes.
Carefully invert skillet with latke onto a cutting board, then slice latke into 8 wedges.
Drizzle lemon juice over chicken. Toss parsley, lemon zest, and 1/4 tsp. salt in a small bowl. Sprinkle over chicken and apples. Serve chicken with latke wedges alongside.

Chicken Fricassee – Julia Child
Yield: 4-6 portions Time: 2 hours

ingredients:

chicken
2½-3 lbs chicken, cut up into pieces
1 onion, thinly sliced
1 carrot, thinly sliced
1 celery stalk, thinly sliced
4 tbsp butter
½ tsp salt
⅛ tsp white pepper
3 tbsp flour
3 cups chicken stock
1 cup dry white wine
small herb bouquet (2 parsley sprigs, ⅓ bay leaf, and ⅛ tsp thyme), tied in washed cheesecloth
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Tangerine Chicken Under a Brick - David Burtka
Total: 9 hr 20 min (includes marinating time) Active: 40 min Yield: 6 to 8 servings

Ingredients

3 cups good-quality store-bought tangerine juice
1 cup fresh lemon juice (from about 3 large lemons)
1 cup canola oil
2 tablespoons honey
1/4 teaspoon coriander seeds, lightly crushed
6 sprigs fresh thyme
4 large cloves garlic, lightly smashed
2 whole chickens (3 to 4 pounds each)
Kosher salt and freshly ground black pepper
4 tangerines, halved crosswise, any visible seeds removed and discarded
6 small sprigs fresh mint

Directions

Special equipment: 4 large bricks wrapped in aluminum foil and a pair of sharp kitchen shears
Combine the tangerine juice, lemon juice, canola oil, honey, coriander seeds, thyme and garlic in a large storage container. Whisk to combine.
Place 1 chicken, breast-side down, on a plastic cutting board and cut out the backbone with a pair of sharp kitchen shears. Reserve the backbone in a plastic storage bag and save for a later use (such as homemade chicken stock). Turn the chicken over and use your hands to gently press down on the breast to crack the breast bone so that it lays flat. Add the butterflied chicken to the container with the marinade. Repeat the process with the remaining chicken and nestle the birds side by side in the marinade, making sure that they are completely submerged. Cover with a lid and marinate in the refrigerator, flipping once halfway through, at least 8 hours and up to 24 hours.
Preheat an outdoor grill to medium-low to medium heat. While the grill heats up, remove the chickens from the marinade and pat fairly dry with paper towels. There should be a light coating of marinade on the chickens but not too much because excess oil will cause flare-ups on the grill. Discard the marinade. Season the chickens liberally on all sides with salt and pepper and tuck the wings under the breasts.
Place the chickens, breast-side down, on the hot grill and set 2 bricks on top of each chicken. Cook until the skin is light golden brown and crispy, about 25 minutes. Use tongs to carefully remove the bricks. Flip the chickens, return the bricks to the chickens and continue grilling until an instant-read thermometer inserted in to the thickest part of each chicken registers 165 degrees F, about 25 minutes more.
While the chicken is cooking, add the tangerines to the grill, cut-side down. Grill until the flesh is deeply charred in spots, about 10 minutes. Remove from the grill and cool slightly.
To serve, cut each chicken into 10 pieces and transfer them to a large platter. Nestle the grilled tangerines around the chicken pieces and top with the sprigs of mint. Serve immediately.

Chicken Marsala
Total: 30 min Prep: 15 min Cook: 15 min Yield: 4 servings

Ingredients

1 cup all-purpose flour
Salt and freshly ground black pepper
1 1/2 pounds chicken breasts
Grapeseed oil, for cooking
3/4 cup marsala wine
1 cup veal or beef stock
4 ounces (1 stick) butter
1/2 cup 1/4-inch-thick sliced mushrooms
Fresh herbs such as chives or grated cheese, for garnish, optional

Directions

To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess.
Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired.

Chicken Piccata - Jeff Smith
Prep Time: 20 min Cook Time: 30 min 8 Servings

Ingredients

1 small yellow onion, chopped
2 garlic cloves, crushed
4 scallions, chopped
2 Tbsp olive oil
8 chicken breasts
1/2 cup flour
Salt and pepper
2 Tbsp butter
2 Tbsp dry sherry
2 Tbsp lemon juice
1 Tbsp capers, chopped
2 Tbsp chicken stock (optional)

Directions

Sauté onions, garlic and scallions in olive oil until tender. Remove from pan and set aside. Remove skins and bones from chicken and pound flat. Mix flour, salt and pepper and place in a flat bowl. Dip chicken pieces into flour and lightly brown them in butter, 2-3 minutes per side. Add sautéed onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for the chicken. If gravy becomes too thick, add some chicken stock.

Chicken Pasta Salad with Green Olives and Raisins – Mario Batali
25Minutes

Ingredients

1 pound bow tie pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts (cut into thin strips)
1/2 onion (sliced)
3/4 cup pitted green olives (halved)
1/2 cup raisins
1 cup Mayonnaise Dressing with Olive Oil
1/2 cup orange juice

Directions

Cook pasta according to package directions; drain and set aside to cool.
Heat oil in large nonstick skillet over medium-high heat. Add chicken, onion, olives, and raisins and cook, stirring often, until chicken is cooked through and onions are tender. Set aside to cool.
Meanwhile, combine Mayonnaise Dressing with Olive Oil and orange juice in large bowl. Add cooled pasta and chicken mixture to bowl and toss to coat.

Grilled Chicken Drumsticks with Bourbon-Cherry BBQ Sauce
Active Time: 1 Hour Total Time: 1 Hour 40 Mins Yield: Serves 8 (serving size: 2 drumsticks and about 2 tbsp. sauce)

Ingredients

3 cups fresh or frozen sour cherries, pitted and thawed (about 20 oz.)
1/4 cup water
2 tablespoons sugar
1/3 cup honey
1/3 cup unsalted ketchup
1/4 cup unsalted tomato paste
1/4 cup unseasoned rice vinegar
3 tablespoons bourbon
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/8 teaspoon ground red pepper
4 pounds chicken drumsticks, skinned (about 16)
Cooking spray

Directions

Step 1 - Place cherries in a food processor; pulse until almost smooth. Bring cherry puree, 1/4 cup water, and sugar to a boil in a small saucepan over medium-high. Reduce heat to low; simmer 20 minutes. Strain mixture through a fine-mesh sieve over a bowl to yield about 1 cup liquid; discard remaining solids.
Step 2 - Add cherry liquid to pan; bring to a boil. Stir in honey and next 9 ingredients (through ground red pepper). Reduce heat to medium-low; cook 10 minutes or until slightly thickened, stirring occasionally. Cool. Place 1 cup sauce in a bowl; reserve.
Step 3 - Preheat grill to medium-high (about 450°F).
Step 4 - Coat grill grate and drumsticks with cooking spray. Arrange drumsticks on grill; cover and cook 8 minutes, turning occasionally. Reduce heat to medium. Brush drumsticks with remaining sauce; cook 12 minutes or until done, turning and brushing every 3 minutes. Serve with reserved 1 cup sauce.

Firecracker Chicken
Yield: 4-6 servings Prep Time: 20 minutes Cook Time: 1-hour Total Time: 1 hour 20 minutes

Ingredients

Chicken:

2-4 tablespoons canola oil
3-4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
1 cup cornstarch
2 large eggs, beaten

Sauce:

1/3 cup hot sauce (like Frank's brand for hot wings, for instance)
1 cup packed light brown sugar
1 tablespoon water
2 teaspoons apple cider vinegar
1/2 teaspoon salt

Instructions

Preheat the oven to 325 degrees F.
Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized Ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

Notes

This dish packs a bit of a kick and depends mightily on what type of hot sauce you buy. Apparently, if you buy the buffalo flavor it's a bit more mild and less spicy. Also, you can cut down on the sugar by 1/2 cup from the original recipe. If you really want to minimize the spiciness, you can consider adding that extra 1/2 cup back in. Either way, the spicy/sweet combo is delicious!

Creole Fried Chicken
Serves6 to 8

Ingredients

3 pounds bone-in, skin-on chicken thighs and drumsticks
4 large garlic cloves, peeled
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup fresh sour orange juice, or equal parts lime and orange juice
1 large yellow onion, thinly sliced
¼ to ½ cup olive oil, plus more if needed
½ cup dry white wine

Instructions

Place the chicken in a large mixing bowl. Using a mortar and pestle, mash the garlic, oregano, cumin, salt, and pepper to a paste. Stir in the sour orange juice. Pour the marinade over the chicken pieces, top with the sliced onions, and refrigerate, covered, for at least 3 hours or overnight.

Remove the chicken and onions from the marinade, drain, and pat dry. Reserve the marinade for later use.

Heat the olive oil in a 6-quart cast-iron or heavy-bottomed pot over medium-high heat until hot but not smoking. Working in batches, brown the chicken on both sides until the fat is rendered, 2 to 3 minutes per side. Do not overcrowd the pot. Replenish the oil as needed. Set aside the browned chicken pieces.

Pour out all but 2 tablespoons of the oil and sauté the reserved onions in the pot until soft and translucent, about 5 minutes. Stir in the reserved marinade and wine and bring to a simmer. Return the browned chicken pieces to the pot and lower the heat. Cook, partially covered, until the chicken is cooked through, 20 to 25 minutes.