A rotisserie chicken stands in quite well for the original tandoori chicken in this version of the simple north Indian dish. In just a few simple steps with a handful of spices, an ordinary chicken become an exotic, family-pleasing meal with a richly spiced sauce that melds right into the chicken. The dish is done when the meat is ? as Indian cookbook author Julie Sahni describes it ?
This recipe is a modern take on the ol' Cream of Mushroom Chicken. This one is more healthful and almost as easy as pouring that condensed, salty mass out of a can. It will heal a long day! Ingredients Salt 1/2 pound orzo pasta 2 tablespoons extra-virgin olive oil , 2 turns of the pan 4 boneless, skinless chicken breasts , 6 ounces Pepper 2 tablespoons butter 12 cremini or baby portobello mushrooms , sliced 12 shiitake mushrooms , stems removed and sliced 12 white mushrooms , sliced 2 large cloves garlic, chopped 1 tablespoon thyme leaves, a couple of sprigs, chopped 2 large shallots, thinly sliced 2 tablespoons all-purpose flour 1 1/2 cups chicken stock 1 tablespoon balsamic vinegar , eyeball it 3 tablespoons heavy cream or half-and-half, a couple turns of the pan 1/4 cup chopped flat-leaf parsley , a generous handful
Ingredients 3 whole (6 split) chicken breasts, bone-in, skin-on Olive oil Kosher salt and freshly ground black pepper 1 1/2 cups good mayonnaise (recommended: Hellman's) 1/3 cup dry white wine 1/4 cup chutney (recommended: Major Grey's) 3 tablespoons curry powder 1 cup medium-diced celery (2 large stalks) 1/4 cup chopped scallions, white and green parts (2 scallions) 1/4 cup raisins 1 cup whole roasted, salted cashews Directions
Asian Chicken Salad Watch Everyday Food editor Sarah Carey toss together a colorful, crunchy Asian-inspired dinner salad that features tender, flavorful poached chicken.
Ingredients 2 tablespoons olive oil 1 pound chicken cutlets (scallopine) 2 shallots , sliced 1 clove garlic , minced 1/2 cup white wine 1 1/2 cups chicken broth 1/4 teaspoon saffron threads 1/2 cup heavy cream 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped fresh flat-leaf parsley Directions
Ingredients 1 cup honey 3/4 cup soy sauce 1/4 cup minced garlic (8 to 12 cloves) 1/2 cup peeled and grated fresh ginger root 2 (3 1/2 pound) chickens, quartered, with backs removed Directions Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce.
Game Plan: Marinate the chicken while you prepare the rest of the ingredients
Ingredients Vegetable cooking spray 1/2 cup plain bread crumbs 1/3 cup chopped fresh flat-leaf parsley 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes 2 cloves garlic, minced, optional 2 eggs, at room temperature, lightly beaten 2 tablespoons whole milk 1/2 cup crumbled feta cheese 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 pound ground turkey, preferably dark meat Directions Place an oven rack in the center of the oven.
By keeping a well stocked pantry, you can make this recipe picking up as little as just 3 items at the store: chicken, chorizo and romaine hearts. Every other ingredient in this menu is a good example of ingredients you can always keep on hand, replenishing them every 3 to 4 weeks.
Ingredients 2 (8-ounce) boneless, skinless chicken breast halves 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste 2 teaspoons olive oil 2 hearts Romaine, cut into 1-inch strips (about 8 cups) 4 celery stalks, thinly sliced 2 carrots, coarsely grated 2 scallions, green part only, sliced 1/2 cup Blue Cheese Dressing, recipe follows Directions Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips.
Ingredients 12 whole chicken wings 3 ounces unsalted butter 1 small clove garlic, minced 1/4 cup hot sauce 1/2 teaspoon kosher salt Directions Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint.
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water.