Chicken in Creamy Tarragon Wine Sauce

( 4 servings)

A month or so ago I was reading a book and one of the characters in it prepared a dinner with chicken in mascarpone, white wine and tarragon sauce. It sounded delicious so I googled the recipe and came across one by the author, Rachel Abbott. The link for this recipe was from her book Sleep Tight which I adapted slightly. Sadly, she has since removed the link.

For several weeks I kept checking the market for fresh tarragon and when I finally asked someone about it, I was told they only sold it during the summer months. A few days ago I was in town and found a bunch of fresh organic tarragon. I grabbed a few chicken breasts, but decided not to get the marscapone. I still had some sour cream at home.

This chicken dish was amazing! It was easy to prepare and will probably become one of my go-to dishes. The entire meal of steamed green beans, rice and the chicken took about 35 minutes to make.

4 small skinless and boneless chicken breasts, or 2 huge breasts (about 5-6 oz per portion)
salt and freshly cracked pepper
small amount of butter for sauteing
1 large clove garlic, finely chopped
1 medium onion, chopped
1 cup dry white wine
1 cup chicken broth
3 tbsp fresh tarragon, chopped
1 tsp fresh lemon zest, finely chopped
3 tbsp sour cream
1 tsp *tapioca flour

chopped fresh tarragon for garnish

Place the chicken breasts between parchment paper or plastic wrap and pound gently with a mallet until they are an even thickness. The breasts I picked up were huge, so I divided them by slicing them through the middle. Season both sides with salt and pepper right before you put them into the skillet.

Heat up a large skillet over medium-high heat (large enough to hold all of the chicken in one layer). Add about 2 teaspoons butter and when it begins to foam add the chicken and fry for about 2-3 minutes per side or just until both sides are lightly browned. It's not necessary to cook the chicken all the way through. Remove the chicken and place onto a plate. Set aside.

Lower the heat and add another 2 teaspoons of butter to the skillet (do not wipe the skillet clean beforehand). Add the garlic and fry until fragrant; about 30 seconds. Stir in the onions and saute until they are soft and translucent; about 5 minutes.

Pour in the wine and add the tarragon and lemon zest. Increase the heat and briskly simmer the mixture until the liquid has reduced by about half; about 6-7 minutes.

Pour in the chicken broth and reduce the heat so the mixture gently simmers.

Stir together the sour cream and the tapioca flour. Add a spoonful or two of the hot liquid to temper the sour cream, then add it all back into the skillet. *The small amount of tapioca flour prevents the sour cream from curdling after it's mixed into the liquid and continues to simmer.

Place the reserved chicken (and any accumulated liquid back) into the sauce and cook (uncovered) for about 7-10 minutes or until the chicken is cooked through. Check and adjust the seasoning, if needed, of the sauce. If the sauce becomes too thick, then stir in a small amount of hot water.

To serve, divide and spoon the sauce onto plates. Place the chicken pieces over the sauce. Garnish with chopped fresh tarragon.

Paprikás Csirke; Chicken Paprikash

(4 -5 servings)

There are those who insist lard is necessary when preparing chicken paprikash. My paternal grandmother who was Hungarian used lard exclusively in her kitchen. She would have used it in this dish.

Whenever I make chicken paprikash, I use skinless and boneless chicken thighs. I don't even bother frying them. I just lay the chicken over the vegetable mixture which has been sauteed in butter or olive oil. This time I used regular bone-in chicken pieces and I wanted to fry them over high heat in order to crisp up the skin. I used lard, curious if it would make a difference in terms of flavor. I only used a small amount; about two teaspoons or so because the skin rendered plenty of additional fat.

When the paprikash was finished I couldn't tell the chicken had been fried with lard, the flavor also didn't come through the following day when I reheated the leftovers. Perhaps I needed to use more lard, but I didn't see the point. I prefer using the least amount of fat or oil and chicken paprikash is often finished with sour cream which renders this dish plenty rich.

Whether you use lard or oil, chicken paprikash is easy to prepare and very delicious. It's often served with tiny dumplings called spätzle or noodles. I like it with rice.

6-8 chicken thighs, (about 3 lbs)
salt and pepper
up to 1 tbsp lard or coconut oil
1 very large yellow onion, chopped (about 1 lb)
3 cloves garlic, minced
1 green or red bell pepper, chopped (seeds removed)
1 tbsp double concentrated tomato paste

3 tbsp sweet Hungarian paprika
1 tsp hot Hungarian paprika
2/3 cup chicken broth

1/2 tsp *tapioca flour (optional)
1/2 cup sour cream

Rinse and pat dry the chicken thighs. Trim off any excess fat or skin. Sprinkle both sides with salt and pepper.

Heat the lard in a large pot (with lid) over medium-high heat. Carefully add the chicken thighs, skin side down in a single layer (you might have to do this in batches although mine all fit nice and snug) and fry until the skin is crispy and golden; about 4-8 minutes. Flip them over and fry another two minutes. Remove the chicken to a platter and set aside.

Drain off all but a teaspoon or two of fat from the pot.  Reduce the heat to medium-low and add the onion and garlic.  Saute until the onion softens; about 5 minutes. Add the chopped bell pepper and cook another 5 minutes or until that has softened.

Stir in the tomato paste, paprika and chicken broth. The mixture will be very thick. Don't be tempted to add more broth, the sauce will thin out once the chicken has braised for a while. When the vegetable mixture begins to simmer, reduce the heat to its lowest setting. Place the reserved chicken on top, skin side up and cover the pot tightly with a lid and cook for about 1 to 1 1 /2 hours or until the chicken is very tender. I like to cook it until the meat is ready to fall off the bones.

Remove the chicken to a serving bowl and cover loosely with foil.

Combine the tapioca flour (if using) with the sour cream. * I like to add a small amount of starch because it keeps the sour cream from curdling if the temperature gets too high. If you decide to omit it, then take care to only heat the sauce through after stirring in the sour cream. Do not allow the sauce to simmer.

Temper the sour cream mixture by stirring in a few large spoonfuls of the hot sauce before adding the sour cream to the pot.

Cook over low heat while stirring until the sauce thickens slightly; about 3 minutes. Taste the sauce and adjust the seasoning, if needed

Serve.

Chicken Potstickers

(about 60 potstickers)

I have to admit I'm pretty inept when it comes to forming potstickers. I can't seem to get the folds right and trying to put them together correctly takes me way too long. I usually give up after a few tries and end up folding them into simple half moon shapes similar to pierogies. It's much faster that way and they still taste the same, so ultimately it doesn't matter. I'm still in awe of my dim sum teacher in Toronto, who could fold dumplings into various shapes in mere seconds while holding a conversation with you and maintaining eye contact!

These delicious dumplings freeze really well, so if you are inclined, double this recipe to enjoy more of them at a later date.

potstickers
4-5 dried shitaki mushroom caps
1 cup hot water
1 lb napa cabbage
3/4 lb ground chicken
2 green onions, sliced
2 tbsp fresh cilantro, chopped
2-3 tsp fresh ginger, minced
1 tbsp tamari or soy sauce
2 tsp toasted sesame oil
2-3 cloves garlic, minced or pressed
1/2 tsp salt
1-2 pinches red pepper flakes
60 potsticker wrappers
sesame oil for frying
water

Soak the mushrooms in hot water for about 15-20 minutes. Set aside.

Meanwhile shred the cabbage into a microwave-proof bowl. Cover with wrap and microwave at one minute intervals until the cabbage has softened. Remove and cool.

Remove the mushrooms from the water and gently squeeze. Discard any hard stems and slice the caps into thin strips. Place them into a large mixing bowl.

Gently squeeze the cooled cabbage to release some of its excess moisture. You do not need to squeeze it completely dry. Add the cabbage, chicken, green onions, cilantro, ginger, tamari, sesame oil, garlic, salt and red pepper flakes to the mushrooms.

Mix thoroughly until everything is well combined. The filling will be on the wet side. At this point you can fry a small amount to adjust the seasoning, if you like.

To form the potstickers, place a generous teaspoonful into the center of each wrapper; make sure to leave the edges clear otherwise the dumplings will be difficult to seal. Lightly moisten the edges with water and then fold them together in half, pressing the edges together firmly. If you wish to pleat them, then have a look here. Smooth half moon shapes are fine if you find the pleating process as difficult as I do.

To freeze your finished potstickers, place them onto a cookie sheet lined with parchment paper in a single layer and not touching each other. Place the sheet into your freezer for about one hour, then remove and place the frozen potstickers into freezer bags for further freezing.

To cook the potstickers, heat a small amount of sesame oil in a heavy non-stick skillet with a tight fitting lid over a medium-high flame.

Place the potstickers into the skillet in a single layer, then add about 3-4 tbsp of water. Cover the skillet and reduce the flame to about medium or a touch lower. Steam the dumplings for about  5-7 minutes if they are fresh; 8-11 minutes if they are frozen (do not thaw them out first). Adjust the flame as needed to keep the bottoms from burning; the bottoms should just be nicely browned and slightly crispy.

If there's still a bit of water in the skillet when you remove the lid, then just cook another minute or two until the liquid has evaporated.

Serve with the dipping sauce, (see below).

potsticker dipping sauce
1/3 cup tamari or soy sauce
1/4 cup mirin or rice wine
3-4 tbsp rice vinegar
1 green onion, sliced
2 tsp toasted sesame oil
1/2 tsp chili paste, or to taste

Combine all of the sauce ingredients in a small bowl.

Serve with the potstickers.

Easy Honey Mustard Chicken Thighs

(3-4 servings)

This tasty chicken dish is quick and easy to prepare, making it ideal for a weeknight supper. Use your favorite mustard!

1 lb skinless and boneless chicken thighs
salt and freshly cracked pepper
2 tsp olive oil
1-2 cloves garlic, minced
2/3 cup dry white wine or chicken broth
2 - 3 tbsp mustard
1 - 2 tbsp  honey
1 tbsp fresh parsley, minced

Rinse the chicken and pat dry. Season both sides with salt and pepper.

Heat the olive oil in a skillet set over a medium high flame. Add the chicken and brown both sides; about 5 minutes total. Remove the chicken to a plate and turn down the flame.

Add the garlic and wine (or chicken broth) to the skillet. Using a wooden spoon, scrape up the browned bits from the pan into the sauce. Simmer the mixture until it has reduced by about a half.

Stir in half of each the mustard and honey. Simmer briefly, then taste and add more mustard or honey, to taste.

Return the chicken thighs (and any juices that have collected) to the skillet. Cover and cook for 5-8 minutes or until the chicken is cooked through; the juices will run clear when the thickest part is pierced with a sharp knife.

Arrange the chicken onto a serving plate and drizzle with the honey mustard sauce. Sprinkle with parsley and serve.

Scotch Eggs

(6 servings)

Scotch eggs are wonderful for breakfast, brunch or an afternoon snack. I've even had them at a local pub for dinner.

I believe their success depends mainly on the type of sausage meat you use. My butcher offers a wonderful lean breakfast style sausage which is delicious on its own and fantastic when used in this recipe.

6 medium eggs
1 1/4 lb bulk lean turkey or pork sausage
3 tbs chopped fresh parsley
1 tbsp chopped fresh sage
1 tbsp mustard
1 1/2 tsp Worcestershire sauce

1-2 tbsp coconut oil (or high temperature oil) for frying

mustard for serving

Place the eggs in a pot (with a tight fitting lid) and fill with enough cold water to cover them by about an inch.

On the stove top, heat the water until it just begins to simmer, then cover the pot, remove from heat and allow to sit undisturbed for 5 minutes. I used medium sized eggs and when the dish was finished the yolks were still slightly soft. Adjust the time accordingly if you prefer your yolks softer or harder or if your eggs are larger or smaller.

Drain the eggs and run cold water over them. Crack the shells and peel the eggs. Set aside.

In a bowl combine the sausage meat, parsley, sage, mustard and Worcestershire sauce. Divide the mixture into six even pieces.

Flatten the meat into an oval and place an egg in the middle. Carefully wrap the meat around the egg and press until the edges are completely sealed. It's worth spending extra time for this step because the meat will shrink somewhat while it's frying and if the edges haven't been sealed adequately, they will pop open.

Heat the oil in a large skillet with a lid. Fry the scotch eggs over a medium high flame for about 7-9 minutes or until they are evenly browned on all sides. Cover the skillet and reduce the flame to about medium. Cook for about 9-12 minutes or until the meat is thoroughly cooked. About midway through turn the scotch eggs over.

Serve with mustard.

Honey Garlic Chicken Thighs

(about 4-5 servings)

Things don't get any easier than this delicious and juicy honey garlic chicken. I used thighs for this dish (my favorite part) which happened to be on sale this week.

sauce
2-3 cloves garlic, pressed or minced
2 tbsp tamari or soy sauce
1 tbsp honey
1/4 tsp hot pepper flakes

2 1/4 lb bone-in chicken thighs


Preheat oven to 350°F.

Combine the garlic, tamari, honey and pepper flakes in a small bowl. Set aside.

Rinse and pat dry the chicken thighs. Trim off any excess fat, but leave the skin on top. Place the chicken, skin side up into a baking dish large enough to hold them snugly in a single layer.

Brush the sauce onto the chicken, then pour the remainder into the dish.

Bake the chicken for 40 - 50 minutes or until the juices run clear when you pierce a thigh in the thickest part with a sharp knife. About halfway through the baking time brush the chicken with sauce from the pan.

Remove from oven. Skim as much fat from the sauce as you can and serve with the chicken.

Chicken with Tahini & Pomegranate Sauce

(4 servings)

I came across an interesting recipe for Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt at Epicurious which inspired me to experiment a bit. The result was this flavorful chicken dish which was quick and easy to prepare. 

sesame oil for baking dish
6 skinless and boneless chicken thighs, about 1 1/2 lbs.
salt and freshly ground pepper
a few pinches of dried mint
1/3 cup tahini
2-3 tbsp pomegranate molasses
3-4 large cloves garlic, pressed or minced
1/4 cup water
2 tsp sesame seeds (optional)

serve with cooked rice
fresh pomegranate seeds for garnish

Lightly grease an eight or nine inch square baking dish with sesame oil and set aside.

Preheat oven to 400°F.

Trim any visible fat from the chicken thighs. Cut them in half and lay them out in an even layer. Sprinkle both sides with salt and pepper. Then sprinkle a few pinches of dried mint over ONE side only. I used a bit more than I should have and the mint was a tad too pronounced. Use less than what you see in the photo below.

Place the chicken, mint side up into the prepared baking dish. Set aside.

In a small bowl combine the tahini, 2 tablespoons pomegranate molasses and garlic until well mixed. Taste and add more pomegranate molasses if you like it more tangy. Then add the water and stir until you have a smooth sauce.

Spoon half the sauce over the chicken and using the spoon, work the sauce in between the chicken pieces. Add the remaining sauce and spread evenly over the top. Sprinkle the sesame seeds evenly over the top, if using.

Bake for about 40-50 minutes, or until the top has browned lightly, the sauce is bubbly hot and the juices run clear when the chicken is pierced with a sharp knife. Remove from oven.

Serve the chicken with cooked rice and garnish with pomegranate seeds.

Savory Chicken in Port Sauce

(about 4 servings)

This is a relatively simple chicken braise which is packed full of flavor. It's a great recipe for entertaining because once everything is in the pot you can leave it for an hour or so while you tend to other things. In the meantime your kitchen will fill with an amazing and inviting aroma as this tasty chicken dish cooks.

1 tbsp oil for frying, such as coconut
1 3/4 - 2 lb skinless and boneless chicken thighs, about 8 
salt and freshly cracked pepper
1 medium onion chopped, about 1 1/2 cups 
3-4 cloves garlic, minced or pressed
1 large tomato, diced
2 tsp sweet Hungarian paprika
1 bay leaf
2/3 cup tawny port
1 tbsp tomato paste
1 tbsp Dijon mustard
2 tsp apple cider vinegar
2-3 tbsp fresh parsley or cilantro, chopped

Heat the oil in a heavy pot with a tight fitting lid over a medium-high flame.

Sprinkle both sides of the chicken thighs with salt and pepper. Fry them until they are browned. Remove from pot and place onto a large plate. Lower the flame.

Add the onion and garlic. Saute for about 5 minutes until the onions have softened. Stir in the diced tomato.

Return the chicken to the pot as well as any juices that might have accumulated. Sprinkle the paprika evenly over the chicken and add the bay leaf.

In a measuring cup combine the port, tomato paste, mustard and apple cider. Pour this over the chicken and onion mixture. Bring everything to a simmer, cover the pot with a lid and set the heat to low.

Cook for about 45-60 minutes or until the meat is tender.

Remove the chicken to a warm serving plate. Increase the heat and simmer the sauce until thickened; 3-5 minutes. Taste and adjust seasoning, if needed. Remove the bay leaf. Spoon the sauce over the chicken. Sprinkle with the chopped parsley or cilantro and serve.

This braised chicken goes well with rice, roasted potatoes or buttered noodles.

Stuffed Zucchini

(4 servings)

This tasty Mediterranean dish is often made with lamb or beef. I used ground turkey thighs this time and thought they were quite good.  This entire recipe calls for only half a pound of meat!

3 medium zucchini, about 2 1/2 lbs

1/2 lb ground turkey, lamb or beef
1/2 cup raw long grain rice
2 tbsp currants
2 tbsp fresh dill, chopped or 2 tsp dried dill
2 tbsp fresh mint, chopped or 2 tsp dried mint
1/2 tsp salt
1/4 tsp cardamom
1/4 tsp allspice
1/4 tsp freshly cracked black pepper
1 tbsp concentrated tomato paste

1 tbsp olive oil
2 tsp garlic, minced
1 small yellow onion, chopped
1 28oz can diced tomatoes
1 tbsp concentrated tomato paste
1 tbsp fresh chopped mint or 1 tsp dried mint
2 cups chicken broth or beef broth if using beef or lamb
salt and freshly cracked pepper, to taste


Wash the zucchini and cut each one into 3 or 4 sections. Using a melon scoop, scoop out the insides of each section leaving a "floor" in each one. You will end up with little zucchini "cups". Reserve the pulp for another use (I will post a recipe tomorrow). Set aside.

Combine the ground meat, rice, currants, dill, mint, salt, cardamom, allspice, pepper and tomato paste until well mixed.

Fill the hollowed out zucchini loosely with the meat mixture; the rice will expand during cooking and if the filling is too tight, the zucchini containers will burst.

Heat the olive oil in a heavy pot with a tight fitting container. Add the garlic and saute for a minute or so, then add the onion. Saute the mixture until the onion has softened and becomes translucent. Stir in the tomatoes, tomato paste and mint.

Place the stuffed zucchini in the pot with the tops facing up. Distribute the tomato mixture evenly around the zucchini.

Pour in the broth and cover the pot. Simmer over low heat for about an hour or until the meat and rice are cooked.

Remove the zucchini from the pot and increase the heat. Briskly cook the tomato mixture until the liquid has reduced by about half; about 10 minutes. Taste the sauce for seasoning and add salt and pepper, if needed. Return the zucchini briefly to the pot to reheat, then serve.

Khoresht-e Fesenjan; Chicken Stew with Walnut & Pomegranate

(4-6 servings)

I have been wanting to make this dish for a very long time but I could never find the pomegranate molasses I needed to make this. I could have used several cups of pomegranate juice, but I was really curious about the concentrated stuff. The other day I popped into a Kroger, and there it was, in the middle of the foreign food isle. I was thrilled because it was a brand someone had recommended.

Khoresht-e Fesenjan is a Persian dish which traditionally was made with duck, however these days it's often made with chicken. I used skinless and boneless chicken thighs.

Plan to make this a day ahead as it's one of those dishes that is amazing reheated.

adapted from a recipe at the Iran Chamber Society. 
2 tsp butter or olive oil
2 cloves garlic, minced
1 large yellow onion, chopped
3/4 lb walnuts, finely ground (about 1 1/2 cups)
1/2 tsp turmeric
1/2 tsp cardamom
1/2 tsp coriander
1/2 tsp salt
1/2 tsp freshly ground pepper
1 bay leaf
2 cups chicken broth
1/3 cup pomegranate molasses
2-3 tbsp honey or brown sugar (optional)
2 lbs skinless and boneless chicken thighs
salt and freshly ground black pepper
1 tbsp oil (high heat, such as coconut)

Use a heavy pot with a tight fitting lid and heat the butter or olive oil over a low flame. Add the garlic and onions. Stir the mixture well and saute slowly until the onions are a golden brown; about 30 minutes. You might have to stir the mixture from time to time and adjust the flame to keep it from burning.

Stir in the ground walnuts. Increase the flame slightly and cook for another 15 minutes or so until the walnuts become fragrant. The nuts can burn easily, so stir the onion and nut mixture frequently.

Stir in the turmeric, cardamom, coriander, salt, pepper and bay leaf. Cook for about a minute, then stir in the chicken broth and pomegranate molasses.

Bring the mixture to a simmer, then cover the pot with a tight fitting lid, lower the heat and cook for about 2 hours. Check and stir the mixture at 20-30 minute intervals otherwise it might burn. The colour will deepen as the sauce cooks.

Taste and adjust the seasoning if needed. Add honey or brown sugar at this point if the mixture seems too tart.

Cut the chicken thighs in half and trim any large pieces of fat. Sprinkle the meat with salt and pepper.

Heat the oil in a large skillet. Brown the chicken on both sides (you might have to do this in batches). It's not necessary that the chicken be cooked through as it will continue to cook in the stew.

Add the browned chicken to the onion and nut sauce. Cover the pot and over a low flame cook for about 45 minutes. Remove the lid and cook another 30 minutes or until the chicken is tender. Stir it from time to time so that it doesn't burn. Discard the bay leaf.

You can serve this right away or allow it to cool and reheat it tomorrow. It seems more flavourful a day later.

Serve with rice. Garnish with fresh pomegranate seeds (I didn't have any, they are out of season here), chopped walnuts or chopped cilantro.

Chicken Soup with Mint and Lemon

(about 6-8 servings)

I hadn't planned on making a chicken soup with mint. I wanted to use parsley, but I inadvertently grabbed a bunch of cilantro while out shopping. But, things have a way of working themselves out. There's fresh mint growing in my garden at the moment and I also had some dried mint on hand. Combined with some fresh lemon juice, they were quite wonderful in this tasty chicken soup.

1 tbsp olive oil
2 cloves garlic, minced
2 yellow onions, chopped
2 medium carrot sliced
3-4 celery stalks, diced
1/2 cup uncooked long grain rice
2 1/2 tsp dried mint
2 quarts chicken stock
2 medium tomatoes, diced
reserved meat from the drumsticks or about 1 1/2 cups leftover cooked chicken
freshly squeezed juice from 2 small lemons, or to taste
4-6 sprigs fresh mint, remove the stems and chop
salt and freshly cracked pepper, to taste

Heat the olive oil in a heavy soup pot (over medium-low) and add the garlic. Fry for about 20 seconds or until it becomes fragrant and add the chopped onion. Saute the onion for about 5 minutes until it softens.

Add the carrots and celery to the onion mixture. Reduce the heat to keep the vegetables from burning and cook, stirring once or twice for another 5-8 minutes.

Stir in the rice and mint. Pour in the chicken stock and add the tomatoes. Simmer the soup gently for about 10-12 minutes or until the rice is done.

Slice or shred the chicken into small pieces and add that to the soup as well as the fresh lemon juice. Continue to cook another few minutes until the meat has heated through.

Stir in the fresh mint and add the salt and pepper to taste.

Serve.

Chicken Stock

(about 2 quarts)

My grandmother used to make her soup from scratch.  Her stock had a depth of flavour that nothing in a can or package can rival. She frequently began with chicken bones and vegetables which she simmered very slowly over the span of several hours.

Chicken stock is not very difficult to make. Whenever I have enough rotisserie chicken carcasses stashed in my freezer or I come across free range chicken on sale as I did this week, I try to recreate what I enjoyed so much as a child.

6 large drumsticks, about 3 lbs
2 large carrots
4 celery sticks
1 large yellow onion
1 clove garlic
5 sprigs fresh parsley, washed
peel from 1/2 a lemon or lime cutting away as much pith as possible
10-12 whole peppercorns
1/2 tsp dried thyme
2 bay leaves
8 cups water, (2 quarts)

1 1/2 cups water
1 tsp salt

Wash the chicken and place into a large heavy pot with a tight fitting lid.

Wash and scrub the carrots, then cut them into several large pieces. Wash the celery and cut each stalk into 3 or 4 pieces. Peel the onions and roughly cut into 4-6 pieces. Place all of these into the pot with the chicken.

Remove the peel from the garlic, cut the clove in half and add to the pot. Add the parsley, lemon or lime peel, peppercorns, thyme and bay leaf.

Add the water and bring the mixture to a boil. Lower the heat to the lowest setting. Cover the pot tightly and cook for about 1 1/2 hours.

Carefully remove the drumsticks from the pot. Replace the lid and continue to cook the broth over the lowest setting.

When the chicken is cool enough to handle. Remove the meat from the bones and set aside.

Return the bones and chicken skin back to the pot. Add the additional one and a half cups of water and salt, cover the pot and cook another 3 hours (on the lowest setting).

Strain the broth through a fine sieve or colander and discard the solids. Refrigerate at least 6 hours and remove the fat which has solidified on the surface. If you prefer to use your broth right away then skim off as much fat from the surface as you can before using it.

Chicken Braised in Wine & Vinegar

(4 servings)

I'm very partial to braised dishes. I love the depth of  flavour that develops as well as the ease of making a simple meal.

In this case  boneless and skinless chicken thighs are cooked in a balsamic vinegar and red wine mixture. It still surprises me at times how delicious something can turn out, with so little effort.

This economical dish reheats really well. You might consider making extra for leftovers.

braised chicken
1 heaping tbsp cornstarch
3/4 tsp salt
1/2 tsp freshly cracked pepper
2 lbs boneless and skinless chicken thighs
2 tbsp olive or coconut oil
3 cloves garlic, minced
1/3 cup shallots, minced
1 celery stalk, chopped or diced fine
1 carrot, chopped or diced fine
1/2 cup Balsamic vinegar
1/2 cup dry red wine
1 tbsp honey
1 tsp Harissa or 1/4-1/2 tsp red pepper flakes

polenta for serving, if desired

Combine the cornstarch, salt and pepper in a plastic bag. Add the chicken and toss until the thighs are evenly coated. Discard the remaining cornstarch mixture.

Heat the oil in a heavy pot with a tight fitting lid. Fry the chicken pieces until browned on one side, then remove them to a plate.

Lower the heat and add the garlic and shallots. Stir and scrape up the browned chicken bits as you cook the garlic and onion mixture for about 2-3 minutes. Stir in the chopped celery and carrot. Cook, stirring from time to time for about 5 minutes. Adjust the heat if needed to keep the mixture from burning.

Pour in the vinegar and wine. Stir in the honey and Harissa. Add the chicken pieces, keeping them all in one layer; fried sides up. Set the flame to the lowest setting and cover the pot. Cook for about 30 minutes.

Remove the lid and turn the chicken pieces over. Increase the heat a small amount and cook for another 10 minutes (lid off).

Remove the chicken to a warmed dish and increase the flame. Cook until the liquid has reduced by about one third.

Serve over polenta, if desired. Spoon the sauce over the chicken

Chicken with Rosemary & Caper Sauce

(4 servings)

A few years ago I brought home a small rosemary plant which has grown into a huge shrub. For the most part it's neglected, rarely getting watered or receiving any kind of care. Last year I transplanted it and two weeks later I thought it was a goner; it had taken on a golden-brown hue. Not only did this tough drought tolerant plant manage to survive, but it's grown at least another two feet since then.

It has a lovely scent if you happen to walk too closely and brush against it with your legs. There are very few plants that manage to retain their ability to be fragrant in this heat. I gave up on a scented garden here a number of years ago. It appears they need cooler temperatures and more humidity. Dallasites will tell you that it's quite humid here. I disagree.  Brown sugar needs to be kept wrapped, otherwise it turns to rock and I doubt they have ever visited Toronto in the summer when the air gets so thick you could slice through it with a knife. Now that's humidity!

This quick and easy chicken dish combines fragrant rosemary with capers and tomato. I realised afterwards the addition of red pepper flakes would have been nice here, so I have included that as an option.

This dish would be great with steamed vegetables or lightly buttered noodles.

2 skinless and boneless chicken breasts
salt and freshly ground pepper
2 tsp olive oil (and a bit more for later)
1 clove garlic, finely chopped
1 tbsp fresh rosemary, chopped
1 1/2 tsp fresh lemon zest
1/4-1/2 tsp red pepper flakes
1 large tomato, diced
1/2 cup dry white wine
1 tbsp capers, drained

Cut each breast in half lengthwise and gently pound with a meat hammer until each piece is about 1/4 inch thick. Sprinkle both sides with salt and pepper.

Heat the olive oil in a large skillet over high heat. Add the chicken and fry each side until the breasts are golden brown and done; about 2-3 minutes in each side.

Place the chicken on a platter and cover with foil to keep warm.

Reduce the heat to medium and add a small amount of oil to the skillet. Add the garlic and fry for about 20 seconds then add the rosemary, lemon and pepper flakes, if using. Fry for another 10 seconds or so.

Add the tomato and wine. Cook until the liquid has reduced by about one third; about 4-5 minutes. Stir in the capers.

Spoon the rosemary, tomato and caper sauce over the chicken and serve.

Chicken Marsala

(4 servings)

This is a dish I used to make a lot because I loved it so much and it was easy to make. But as is sometimes the case with me, I probably made it one too many times and tired of it.

I tend to get quite excited by things and can become quite fixated by them. Like the time I wanted to make the perfect margarita. I spent weeks trying out different kinds of tequilas, liquors, fruit, mixes and lots of recipes...   so much so, a friend suggested I might have a drinking problem, lol. I would rush home from work each day to mix yet another drink. I only made one small drink each evening to try out; I'm really not much of a drinker. I finally found a combination I loved and was kind of done with them. I don't remember the last time I made (or drank) a margarita.  Most of the alcohol in my home ends up in my food, like this bottle of Marsala. I don't believe I've ever poured a glass of Marsala, just to drink.

In any case, I was pleased I made this Chicken Marsala once again. It was delicious and I won't wait as long for the next time.

2 skinless and boneless chicken breasts
3 tbsp flour
1 tsp salt
1/2 tsp freshly ground black (or white) pepper
2 tbsp butter
8 oz mushrooms, sliced
1/2 cup Marsala
1/4-1/2 cup chicken broth (I mixed up some Better than Bouillon, Chicken)
a squeeze or 2 of  fresh lemon juice
1-2 tbsp fresh parsley, chopped

Split each breast in half lengthwise to make 4 pieces. Place the meat between parchment paper and gently pound with a meat hammer until the pieces are about 1/4 inch thick.

Combine the flour, salt and flour. Dredge each piece of chicken with flour on both sides and set aside.

Heat 1 tablespoon of butter in a large skillet over medium to medium-high heat. Fry the chicken until both sides are golden brown; about 5-6 minutes.

Remove the chicken and set aside, loosely covered.

Lower the heat a touch and melt the remaining butter.  Add the mushrooms and fry them for about 2-3 minutes. Add the Marsala, chicken broth* and lemon juice. Gently simmer the mixture, scraping up any bits from the pan with a wooden spoon to combine with the sauce. Check and adjust the seasoning, if necessary. The sauce might appear watery at this point.

*I'll add more chicken broth if I need extra sauce for noodles. I used less this time because I served this dish with a roasted pepper salad instead.

Add the reserved chicken and cook over low heat until the chicken has heated through and the sauce thickens.

Sprinkle with the chopped parsley and serve.

Grilled Tandoori Chicken Salad

(1 meal sized portion)

This salad was so tasty, I will grill extra chicken the next time! It's always wonderful when leftovers are as delicious as these were. I didn't have any jalapeno peppers handy, but I imagine they would have been absolutely terrific here. This summery salad turned into an amazing lunch for me.

1 cup leftover grilled tandoori chicken, cut up
1/2 cup mango, diced
1/4 cup red or orange bell pepper, diced
2 tbsp red onion, diced
2 tbsp celery, diced
1-2 tbsp cilantro, chopped
2 tbsp plain yogurt
1 tbsp mayonnaise
1/4 tsp curry powder
1/4 tsp cardamon
freshly grated black pepper
salt, to taste

Place the chicken, mango, bell pepper, red onion, celery and cilantro into a bowl.

Combine the yogurt, mayonnaise, curry powder, cardamom and pepper in another small bowl. Pour over the chicken mixture and toss until everything is evenly combined. Add salt, if needed.

Grilled Tandoori Chicken

(4 servings)

Traditional tandoori chicken is typically prepared from a whole chicken which has been cut up, marinated, then baked in a very hot clay oven, a tandoor.

I end up grilling mine. I have two grills. One gas and a small tabletop grill which uses charcoal. More often than not I prefer using the smaller grill, although there are times when the gas grill is just quicker and more convenient. Today I fired up the smaller grill.

This is one of those rare occasions I'll use skinless chicken breast (rather than my favourite, chicken thighs) which I cut into bite sized pieces. The breast meat turns out juicy and tender after spending close to a day in a marinade made of whole milk yogurt, lemon juice and spices.

1/2 cup whole milk yogurt
freshly squeezed juice from 1 small lemon
1 tbsp minced garlic
1 tbsp minced fresh ginger
1 tbsp sweet paprika
2 tsp garam masala
1 tsp cumin
1 tsp ground coriander
1 tsp salt
1/2 - 1 tsp cayenne; to taste
2 lbs skinless chicken breasts

bamboo skewers (soaked in water 30 minutes before grilling)

Combine everything except the chicken in a non-reactive bowl. Set aside.

Cut the chicken breasts into 1 1/4 inch cubes. Toss them in the yogurt mixture until they are evenly coated. Cover with wrap and place in the refrigerator overnight, or up to about 24 hours.

Soak the skewers in water for about 30 minutes before getting ready to grill.

Thread the chicken onto the skewers and grill, turning frequently until they are cooked through and no longer pink in the centre; about 6-10 minutes.

Zucchini was on sale today, so I grabbed a few on impulse. It's a pretty boring vegetable in my opinion, but grilled it can be rather nice.

1-2 medium zucchini, cut into 1/4 inch slices
1-2 tbsp olive oil
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/4 tsp red pepper flakes

Combine the oil with salt, pepper and red pepper flakes. Brush the mixture onto one side of the cut up zucchini.

Place the oiled side down onto the grill and then brush the top side. Flip them over when the undersides begin to brown; about 2-3 minutes per side.

Roasted Chicken (Marinated in Fish Sauce)

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(2-3 servings)

For many of us there are probably a number of memorable dishes we've tried and will never forget. For me, it's often a trip down memory lane. From the simple and very delicious seasoned meat patties (ćevapčići) I purchased from a street vendor in the former Yugoslavia, to an extravagant four course meal (about 25 years ago) at Le Bernardin in NYC, where I sampled the most amazing sea urchins.

Sprinkled in between are tasty and unusual dishes which have made a huge impression on me.  One such meal was here in Dallas a few years back. The main course of grilled cornish hens had spent a lengthy dip in a savory fish sauce marinade, before hitting the hot grill. They were absolutely wonderful; crispy on the outside and deliciously succulent on the inside. I have thought about them often.

Recently I got in touch with the host about those hens. He remembered the dish but no longer had the recipe. A great shame, as it had been an amazing combination of flavours.

I've tried to recreate that marinade from memory, and used it here on chicken thighs. I roasted them in the oven because it rained the day I planned to grill them. I loved them, although they weren't the same as those cornish hens. Sometimes it's more than the dish itself that makes the meal memorable.


1/2 cup fish sauce
1/4 cup freshly squeezed lime juice
4-5 cloves garlic, finely minced
1 tbsp ginger, finely minced
2-3 tsp hot sauce
2 tsp honey
1/4 tsp red chili flakes
1/8 tsp freshly ground black pepper
4 chicken thighs, (about 1.5 lbs)


Combine the fish sauce, lime juice, garlic, ginger, hot sauce, honey,chili flakes and black pepper in a non-reactive bowl. Add the chicken, cover with wrap in leave in the refrigerator for 24-36 hours, turning over once or twice.

Preheat oven to 425°F.

Lightly oil a baking dish and add the chicken in one layer, skin side up. Bake for about 25-35 minutes, or until the juices run clear from a thigh pierced near the bone. If the skin isn't as dark or crispy as you'd like, then place the chicken underneath the broiler for a couple of minutes.

Serve with a spoonful or two of the juices which have gathered at the bottom of the pan.

Homemade Mayonnaise & Chicken Salad

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On occasion I'll make my own mayonnaise. It's not difficult and it's much tastier and a lot cheaper than anything you can pick up in a jar. I think what holds many people back from giving it a try is the concern about raw eggs. It's sad this seems to have become more of an issue in recent years.

My mum told me my grandmother used to leave her eggs out on the counter, unrefrigerated for weeks. My grandmother's eggs were fine and no one ever got sick.

Nowadays, when it comes to perishable foods, I often toss "brand loyalty" out the window and shop by the best expiration date. The eggs I brought home this week happened to be "pasteurized"; perfect for making mayonnaise. If you can't find any pasteurized eggs, then you can do this yourself.

This basic recipe can be doubled or tripled, but I prefer making a smaller amount and using it up within a week.

All ingredients need to be at room temperature.

Basic Mayonnaise
1 large pasteurized egg yolk
1/2-3/4 cup flavourless vegetable oil
a pinch or two of fine sea salt
1-2 tsp freshly squeezed lemon juice 

Options
lime juice, vinegar or flavoured vinegar in place of the lemon juice.
1/2-1 tsp plain or hot mustard
1-2 tsp ketchup, (makes a nice pink mayo)
replace part of the oil with sesame or olive oil

I like making my mayonnaise with a hand-held electric beater and a two cup glass measure. You can use a blender, a food processor, an immersion hand blender or even a whisk if you are brave enough, and up to a good workout.

Beat the egg yolk until it lightens in colour. Add one or two drops of oil and continue to beat. Keep beating in one or two drops of oil at a time (very slowly) until you have used up about a tablespoon of oil. The slower you do this, the greater rate of success you will have at creating a smooth emulsion. The yolk mixture will look creamy and *smooth. At this point you can add a small amount of salt and lemon juice or one or two of the options.

Once you have added about a tablespoon or so of the oil successfully, you can add it a bit more quickly; several drops at a time or in a very thin stream until you have used the desired amount of oil. I rarely add more than 1/2 a cup of oil per yolk, but you can add as much as about 3/4 cup of oil, if you prefer. Taste the mayonnaise and beat in more salt and lemon juice as needed.

*If the yolk begins to separate from the oil, then either the oil was added too quickly or the egg and oil were not the same temperature. Put this mixture aside (don't throw it out) and begin again with another yolk. Beat this yolk until it begins to lighten, then beat in a 1/4 tsp of the separated yolk mixture at a time until you have used all of it. At this point, you will need to double the recipe and add twice the amount of the ingredients above to finish your mayonnaise.

This will keep for about 1 week or so, refrigerated. It might keep longer, but I always finish mine before that amount of time passes.

Chicken Salad
2 tbsp mayonnaise
1-2 tsp cider vinegar, to taste
1/2 tsp hot mustard
1/4 tsp honey
1 tsp poppy seeds

2/3 cup leftover cooked chicken, chopped
5-6 grapes, quartered
1 tbsp chopped celery
2 tsp dried cranberries
salt and freshly ground pepper to taste

Combine the mayonnaise, vinegar, mustard, honey and poppy seeds. Mix that in with the chicken, grapes, celery and cranberries.

Check and adjust the seasoning with salt and pepper, if needed.

Chicken with Orange Sauce

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(about 3 servings)

I didn't have any Chinese chili sauce when I made this, but I did have a tube of harissa which I used in it's place. The result was an unexpected kick in the heat department (I added almost 2 tsp at once) but quite bearable for me. I'm pretty much a wimp when it comes to very hot dishes and in this case the heat was quite pronounced (more so then when I've used chili sauce) yet I could still make out the other flavours. If you decide to give harissa a try, then add it in small amounts, tasting as you go, until you find a balance which agrees with you.

I have never prepared this dish with anything other than chicken thighs. They turn out incredibly tender. I keep meaning to give chicken breasts a try, I imagine they might turn out tender as well.