Chicken Piccata
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and beveled off extra.
In a huge skillet over medium high warm, melt 2 tbsps of butter with 3 tablespoons olive oil. When butter and essential oil start to sizzle, add 2 parts of chicken and cook for 3 mins. When chicken is browned, turn and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Recipe by Giada De Laurentiis
Teekha Murg
For all the spice fans! Tender chicken spiked with fiery masalas, cooked in mustard oil with the tang of tomatoes to balance the flavours.
Tender chicken chunks spiked with the best of Indian spices. Fiery and flavour packed, this is one of our classic chicken recipes. Spicy chicken is a must at dinner parties for its incredibly delicious flavour that can instantly make any dinner menu an interesting one. Fireworks on a plate, not to be missed!
Ingredients
75 Ml Mustard oil
1 tsp Onion seeds (kalonjee)
1 tsp Fennel seeds (saunf)
2 Tbsp Garlic, chopped
200 Gram Onion, chopped
150 Gram Tomatoes, chopped
1 tsp Ginger, chopped
2-3 Green chillies
2 Tbsp Curry leaves
1 Kg Chicken leg (cubes, boneless)
1 Tbsp Tomato paste
1 Tbsp Red chilli powder
1 tsp Black pepper (crushed)
1 tsp Cumin powder, roasted
To taste Salt
A pinch of Black salt
20 Gram Fresh coriander
10 Gram Mint
Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish.Meanwhile, fry curry leaves and crush them.Add the boneless chicken cubes, tomato paste and stir for a while.Add the other dry spices and mix well.Cook on a low flame, with a lid on top for about 10 minutes.Add the crushed curry leaves and mix well.Serve the dish garnished with fresh coriander and mint.
Recipe by Chef Meraj Ul Haque
Lynn Crawford's Buttermilk Fried Chicken
Ingredients
4 cups buttermilk, divided
¼ cup Dijon mustard
2 Tbsp hot sauce, divided
2 Tbsp onion powder
4 tsp salt
2 tsp dry mustard
2 tsp black pepper
1 tsp fresh thyme
1 chicken (about 3 lbs), cut in 8 pieces
2 cups all-purpose flour
2 Tbsp paprika
1 Tbsp garlic powder
3 sprigs fresh rosemary
4 Tbsp honey
Vegetable oil, for frying
In a large resealable plastic bag set over a large bowl, combine 2 cups of buttermilk, Dijon mustard, 1 tbsp hot sauce, 2 tbsp onion powder, 1 tsp salt, hot sauce, 1 tsp black pepper, fresh thyme, and chicken pieces. Press air from bag, seal, and refrigerate for at least 12 hours.
Preheat oven to 350ºF. Remove chicken from brine and arrange on a baking sheet. Discard the remaining marinade. Roast chicken in oven for 30-40 minutes until just cooked through. Allow to cool to room temperature, or wrap in plastic wrap and refrigerate until ready to fry.
When ready to fry, heat oil to 350ºF in a large deep skillet.
In another large re-sealable plastic bag, mix together flour, paprika, garlic powder, 1 tsp salt, 1 tsp dry mustard, and 1 tsp black pepper. Pour remaining buttermilk into a shallow dish and season with 1 tbsp hot sauce, salt and pepper. Working in batches, dip chicken into buttermilk to moisten then add chicken to flour mixture coat evenly.When oil is ready, gently fry the rosemary for 20-30 seconds until crisp and fragrant. Allow to drain on paper towels and reserve for garnish. Carefully add chicken pieces skin side down to hot oil. Fry, turning once, until deep golden brown and crispy, about 2-3 minutes per side. Sprinkle w salt while hot. Transfer chicken to a baking sheet and keep warm in oven while frying remaining pieces. When ready to serve, pile chicken on a large platter and top with fried rosemary leaves. Generously drizzle with honey and present.
Recipe by Lynn Crawford
Chicken Pot Pie
Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions ov
er medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Recipe by Ina Garten