Tag Archives: Chicken

Blood Orange Week (In Lieu of Featured Cookbook Friday)

Not to worry, I am indeed quite happily up to my ears in new cookbooks since December 25th, thanks family!!! – but lately I haven’t been able to resist the blood oranges available for who even knows how much longer, probably not very. So instead of a Featured Cookbook Friday, I’m basically sharing my blood orange endeavors of the last week – a Blood Orange Friday, if you will indulge me.

First up:

Grilled Swordfish with Blood Orange Sauce (except I seared mine as it’s the dead of winter), from A Great American Cook by Jonathan Waxman.

This was wonderful! The swordfish sits on a bed of southwest-inspired relish, made from roasted poblano, blood orange segments, jicama, and cilantro – except I couldn’t find jicama the day I made this, so I subbed in thinly sliced red bell pepper. Then you make a buttery blood orange sauce that drizzles over everything. It tasted incredible after the overindulgence of the holidays.


Blood Orange Roast Chicken from Adventures in Chicken by Eva Kosmos Flores (recipe at the end of the post!).

There simply aren’t enough raves for this one! It was just beautiful, and I highly, highly recommend making it asap while blood oranges are still available!!


Blood Orange Stout Cake from Seven Spoons by Tara O’Brady

This is quite tasty, almost like a gingerbread that also happens to be an upside-down blood orange cake. It’s very earthy and spicy, with the simultaneous bitter/sweet of the oranges cutting into every bite.


Blood Orange Shaker Tart with Rosemary Almond Crust from Marbled, Swirled and Layered by Irvin Lin

This is a lot of steps, but oh so worth it – both to look at and to eat! A play on Shaker Lemon Pie, we use blood oranges instead, and it goes into a tart pan instead of a pie plate. But, Lin twists this up some more by adding rosemary and almond flour to the tart dough, and you put a dash of minced rosemary into the tart filling as well! Rosemary is strong, but the amounts here are just right – it doesn’t hit you over the head or anything.

Without further ado, here’s the recipe for that AMAZING roast chicken. Enjoy!

Source: Adventures in Chicken by Eva Kosmos Flores


4-8 cups water*
¼ cup fresh orange juice
3-6 tbs kosher salt*
1 tsp ground cinnamon
1 whole chicken, about 4 pounds, innards removed

¼ cup chicken stock
3 tbs blood orange juice
3 tbs brown sugar
2 tbs white wine
2 tbs rendered duck fat
1 tsp kosher salt
¼ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground cardamom

1 tbs rendered duck fat
2 tsp minced fresh rosemary
1 tsp kosher salt
1 sprig fresh rosemary
3 blood oranges, cut into eighths

First, make the BRINE: to a large plastic storage or brining bag, add the water, orange juice, salt, and cinnamon. Squish it around until combined. Add the chicken, seal the bag, and refrigerate overnight.
*Depending on the size of your plastic bag, you may not be able to fit all 8 cups of water. That’s fine. If you use 4 cups instead, reduce the amount of salt to 3 tbs. If you use all 8 cups water, use the full 6 tbs salt.
Preheat your oven to 425 F.
Make the GLAZE: in a small saucepan, bring the chicken stock, blood orange juice, brown sugar, wine, duck fat, salt, cinnamon, allspice, and cardamom to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer until thickened slightly, about 10 minutes. Set aside and let cool at least somewhat.
To roast the CHICKEN, remove the chicken from the brine and pat dry. Combine the duck fat, minced rosemary, and salt in a small bowl, then use your hands or a pastry brush to slather the chicken with the whole thing. Place the chicken in a 12-inch cast-iron skillet or other roasting pan where it will fit snugly, and stick the rosemary sprig into the cavity. Truss the chicken, then arrange the blood orange slices in the pan around the chicken. They can overlap. Pour the glaze into the pan around the chicken, then lightly brush the chicken with the glaze.
Roast 15-20 minutes. Reduce the temperature to 375 F and continue to roast, brushing the chicken with the pan drippings every 15 minutes until a meat thermometer inserted into the center of a breast reads 160 F. This will take 50-60 minutes, approximately. When the bird is done, remove from the oven and let rest at least 10 minutes (carryover cooking will take care of the remaining 5 degrees). Carve and serve, drizzling any pan juices over the chicken pieces as you so desire.

Hottest Ever Chicken Chili #SundaySupper

Hottest Ever Chicken Chili

Welcome to Sunday Supper, where we might be featuring my favorite theme yet: Spice is Nice and Some Like it Hot!!! All my readers know I’m a huge spice fiend and chile-head, so this really couldn’t be more perfect for me.

Hottest Ever Chicken Chili

I had so much trouble deciding what to make – so many choices! – but seeing as our Northeast spring weather has been incredibly rainy, overcast, cold, and generally grouch-inducing, I figured this was a great opportunity to make one more pot of chili before the weather (eventually) warms up.

Hottest Ever Chicken Chili

I’d actually made this chili a couple years ago, but didn’t get pictures of it for the blog; I figured today’s theme was an ideal time to share it, seeing as it stands out as one of the hottest things I’ve ever eaten. You know how most chili recipes call for canned tomatoes or tomato sauce? Well, this chili doesn’t. No, you puree two cans of chipotle chiles in adobo, and use that instead of any tomatoes. Yeah. And we’re not stopping there, oh no. In addition to all that chipotle, there’s a quarter cup of cayenne, plus a habanero! As Matt says, “this chili doesn’t mess around.”

Hottest Ever Chicken Chili

He’s right. This is brow-sweating, eyes watering, nose running, fan your mouth and chug your beer chili that you actually can’t stop eating because it’s so delicious and tastes absolutely wonderful. If you like things hot and spicy, this is up your alley – be brave and try it!

Hottest Ever Chicken Chili

Source: ever so slightly adapted from Michael Symon’s Carnivore by Michael Symon

2 tbs olive oil
3 lbs. ground chicken or turkey, make sure it’s NOT extra-lean
Kosher salt, to taste
1 large red onion, chopped
3-4 garlic cloves, sliced or coarsely chopped
2 red bell peppers, chopped
¼ cup cayenne pepper
¼ cup ground cumin
1 tbs ground coriander
1 tbs smoked paprika
1 tbs tomato paste
2 (12 oz.) bottles of beer, preferably IPA
2 (7 oz.) cans of chipotle in adobo, pureed with sauce
1 habanero chile, slit down the side
Garnishes of your choice: sour cream, shredded cheese, chopped cilantro or scallion, etc…

Place a large Dutch oven over medium-high heat and add olive oil. When the oil is hot, add the ground chicken. Cook, breaking it up with a spoon or potato masher, until browned and no traces of pink remain. Season with a large pinch of salt. Now add the onion, garlic, bell peppers, and another pinch of salt. Cook until softened, about 3-5 minutes. Add the cayenne, cumin, coriander, and paprika and cook another 30 seconds or so, stirring to evenly coat the chicken and veggies. Add the tomato paste and stir to combine, cooking another 30 seconds.
Deglaze the pot with the beer, being sure to scrape up any browned bits on the bottom of the pot. Add the chipotle puree and habanero, stirring to incorporate. Simmer over low heat, stirring occasionally, for about 2 hours, or until it reaches a thick, hearty consistency.
Remove the habanero before serving with garnishes of your choice.

Make sure you check out the rest of my Sunday Supper crew!

Aromatic Appetizers

Distinctive Drinks

Daring Desserts

Masterful Mains

Seasoned Sides

Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Halal Cart-Style Chicken and Rice with White Sauce #SundaySupper

Halal Cart-Style Chicken and Rice with White Sauce

Welcome to another Sunday Supper – our theme this week? Regional Specialties. Of where we currently live. Since moving last summer, I only barely live in New Jersey (I can literally see NYC from my outside my building), so I’m calling upon my nearly nine years living in Queens for this week’s recipe.

Halal Cart-Style Chicken and Rice with White Sauce

Queens is a very large and very diverse borough/county, and I lived in a particularly diverse neighborhood. Unlike some parts of Queens (i.e. Astoria, Jackson Heights, etc.) it was hard to pin down a predominant ethnicity in my area. But if I had to do so, I’d say it was Middle Eastern. We had two grocery stores within blocks of each other that featured halal meat sections, and a couple of halal street carts, which are also abundant all over Manhattan.

Halal Cart-Style Chicken and Rice with White Sauce

This is the typical meal you get from those halal street vendors. Spiced buttery rice topped with chopped chicken thighs, doused with a delicious yet mystifyingly simple white sauce, and dotted with harissa if you want it spicy. Shredded lettuce and chopped tomatoes always adorn it on the side. It’s SO New York.

Halal Cart-Style Chicken and Rice with White Sauce

And this homemade version is hands down, the absolute best I’ve ever tasted. As Matt put it, “you’ve now ruined halal carts for me.” So bottom line, wherever you live, you must, must try this recipe, because it is unbelievably delicious. Enjoy!

Halal Cart Style Chicken and Rice with White Sauce

And don’t forget to check out the regional fare from the rest of my Sunday Supper crew! We’re from all over the place so this should be quite fun!

Source: Serious Eats, recipe by Kenji Lopez-Alt


2 tbs lemon juice
1 tbs chopped fresh oregano
1/2 tsp ground coriander
3 garlic cloves, roughly chopped
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 lbs. boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
1 tbs vegetable or canola oil

2 tbs unsalted butter
1/2 tsp turmeric
1/4 tsp ground cumin
1 1/2 cups long-grain or Basmati rice
3 scant cups chicken broth
Kosher salt and freshly ground black pepper

1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tbs sugar
2 tbs white vinegar
1 tsp lemon juice
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper

To serve:
Romaine or iceberg lettuce, shredded
1 large tomato, cut into wedges, or cherry tomatoes halved
Harissa-style hot sauce

For the CHICKEN: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade. Do not marinate the chicken longer than 4 hours or it will turn mushy.

Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F. on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes. Cook in batches if necessary, as you don’t want to crowd the pan and steam the chicken. You want them well-browned.

Roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.

For the RICE: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to low, and cook for 15-18 minutes without disturbing. Remove from the heat and fluff the rice with a fork. Taste for seasoning and adjust as needed.

For the WHITE SAUCE: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 tsp black pepper. Whisk to combine. Season to taste with salt.

To SERVE: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, and tomato evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce, if desired. Serve immediately, passing extra sauce at the table.






Side Dishes:


Main Dish:


Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Spanish-Style Chicken, Morcilla, and Sherry One-Pot

Spanish-Style Chicken, Morcilla, and Sherry One-Pot

So of course you all know that I used to be a horrifically picky eater as a child, and that only began to change about ten years ago. Not only did I expand my horizons to embrace formerly icky mainstream ingredients like say, broccoli, or cabbage, I’ve also become quite an adventurous eater as well. I’ve tried, and liked, some weird stuff over the past decade – veal brains, grasshoppers, duck tongue, kangaroo meat, shrimp heads, Rocky Mountain oysters (Google it if you think it’s seafood)…

Spanish-style Chicken, Morcilla, and Sherry One Pot

And yet, there are still lines I have trouble crossing. Like raw oysters. If you cook or fry the oyster, fine, I’ll eat it. But raw oysters are essentially loogies of the sea, and I just can’t do it. Blood sausage, politely known as morcilla, is another one I have real trouble with. I first tasted it about eighteen months ago, when Matt and I vacationed for a week in Buenos Aires, Argentina. One night we dressed up to the nines and dined at an authentic Argentine steakhouse, where our appetizers were Provoleta (best thing ever) and a link of blood sausage. Oh, and in case you’re wondering, “blood sausage” is not a euphemism. It’s exactly what you think it is.

Spanish-Style Chicken, Morcilla, and Sherry One Pot

I gave it the ol’ college try, but it just weirded me out so much. Gave me the willies, even though it really doesn’t taste bad at all. It was purely a mental thing. So imagine my surprise when we move from Queens to Hoboken, NJ, only to find that our local Shop Rite, of all grocery stores, regularly stocks morcilla. I promised Matt, who doesn’t share my squeamishness on this issue, that I’d cook it eventually. Nine months after we settled in, I delivered.

Spanish Style Chicken, Morcilla and Sherry One Pot

This chicken dish is quite lovely, rich and light at the same time, creamy and flavorful; I’m happy to report that Matt loved it! And I happily ate the chicken and did eat a few bites of the sausage. I tried, people, I tried. If you are like me and just can’t do it, I’d sub in some Spanish chorizo. Enjoy!

Spanish-Style Chicken, Morcilla, and Sherry One Pot

Source: A Bird in the Hand by Diana Henry

1 tbs olive oil
Kosher salt and black pepper, to taste
4 skin-on, bone-in chicken thighs
8 slices of morcilla (blood sausage), or Spanish chorizo
½ large onion, thinly sliced into half-moons
¾ cup dry sherry, plus more if needed
3 ½ tbs heavy cream
1 tbs toasted pine nuts
1 tbs chopped flat-leaf parsley

Preheat your oven to 350 F.
Heat the oil over medium-high heat in a cast iron or other oven-proof skillet that can hold the chicken and sausage pieces in a snug, even layer. Season the chicken with salt and pepper on both sides and brown in the skillet on both sides for color. Don’t cook it through. Remove from the pan and set aside. Add the sausage pieces to the pan and cook in the chicken drippings lightly on both sides, then remove it and set it aside with the chicken. Discard all but 1 tbs fat in the pan, if necessary, but don’t dislodge any brown bits stuck on the bottom.
Add the onion to the pan and brown it lightly. Lower the heat if it’s browning too fast. You don’t need it to soften. Deglaze the pan with the sherry, scraping the bottom with a wooden spoon to get those flavorful browned bits off and into the sauce. Return the chicken and sausage to the pan in a snug, even layer and place the skillet into the oven. Bake 30 to 40 minutes, until a meat thermometer inserted into the center of a chicken thigh registers 165 F.
There should still be sherry left in the pan mixing with the juices, but if not, add up to 4 tbs more and stir it into the juices. Put the skillet over medium heat and pour in the cream. Heat until it bubbles, then shut off the heat, scatter in the pine nuts and parsley, and serve immediately.
Serves 2.

Nashville Hot Chicken

Nashville Hot Chicken

I promise you I’ve done tons of cooking and baking the past week, but for some reason writer’s block has struck hard. I think partially because I’d been so excited to share this recipe with you, but researching this dish’s origins isn’t a completely pretty undertaking. Let’s just say the word “segregation” came up a lot, and served as a reminder of some of our country’s uglier moments in history.

Nashville Hot Chicken

However it may have gotten here, Nashville Hot Chicken is all the rage right now, and people of all colors and stripes flock to its city of origin to try it. Well, the brave ones with iron stomachs do, anyways. It seems this isn’t just a meal, it’s an experience. One that leaves most sweating, panting, and cursing all the while asking for more. From what I read, it’s not just me and Matt who behaved that way.

Nashville Hot Chicken

The “Hot” in the title is most definitely not lying. Yikes. I’m a big chile-head, I’ve eaten both my and your shares of hot and spicy stuff, but this knocked me on my heels a bit. And yet – it’s frickin’ delicious. Make sure there’s plenty of beer and ice cream on hand to tame the flames that inevitably rise in your mouth, but this chicken is some of the best fried chicken I’ve ever had. (And I’d highly prefer you didn’t ask me how much fried chicken I’ve had in my lifetime.)

Nashville Hot Chicken

If you like your foods hot and fiery, you’ve just got to try this icon. Basically, you’ve got your usual fried chicken, but then you whisk some of the frying oil into a mixture of spices which is mostly cayenne pepper, and then toss the fried chicken pieces in it. Serve with a pickle to “help” tame the heat, and a slice of white bread to soak up some juices. Unbelievable. Enjoy!

Nashville Hot Chicken

Source: Epicurious

3 1/2-4-pound chicken, cut into 10 pieces (breasts halved)
1/2 tbs freshly ground black pepper
1 tbs plus 2 tsp kosher salt
2 large eggs
1 cup buttermilk or whole milk
1 tbs vinegar-based hot sauce, such as Tabasco or Texas Pete
2 cups all-purpose flour
Vegetable oil, for frying
3 tbs cayenne pepper
1 tbs dark brown sugar
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp paprika
White bread and pickles*, for serving

Toss chicken with black pepper and 1 tbs salt in a large bowl. Cover and chill at least 3 hours.
Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 2 tsp salt in another large bowl.
Fit a Dutch oven with thermometer; pour in oil to measure 2″. Alternatively, heat your deep fryer according to manufacturer’s instructions. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15-18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1/2 cup frying oil. Gently toss fried chicken with spicy oil. Serve immediately with bread and pickles.
*In Nashville, it’s customary to serve this dish with crinkle-cut sliced pickles. My favorite brand only makes spears, so spears is what I used. Still tasty!

Poppy Seed Chicken Skillet Casserole

Poppy Seed Chicken Skillet Casserole

I love the days when my cooking/food magazines show up in my mailbox. I get almost as excited as Billy Madison did when his pornos arrived, and I silently chant “Foodie magazine day! Foodie magazine day!” to myself, something I probably shouldn’t admit out loud. But, whatever.

Poppy Seed Chicken Skillet Casserole

So a couple months ago my Taste of the South magazine showed up, and this recipe immediately screamed “you must make me!!!” Because it was definitely winter then, and mild winter or not, a creamy baked chicken dish sounded heavenly, plus I was inexplicably giddy about the idea of garnishing the top with crushed Cheez-It* crackers that have been coated in melted butter.

Poppy Seed Chicken Skillet Casserole

Having grown up where I did, I feel almost positive that at some point I’d eaten a poppy seed chicken casserole during childhood – it just sounded so familiar. But I’m quite certain that the one(s) I ate did not have crushed cheese crackers on the top, because I think I would have remembered that! As I’ll likely remember this one, always.

poppy seed chicken skillet casserole

It lived up to my high hopes and drooling anticipation, with lusciously creamy chicken studded with soft mushrooms, and totally complemented by crunchy, familiar cheese cracker crumbs. A perfect mid-winter, cozy supper. I highly recommend. Enjoy!

Poppy Seed Chicken Skillet Casserole

Source: Taste of the South Magazine, January/February 2016

½ cup unsalted butter
1 cup chopped cremini mushrooms (can also use white button if you prefer)
½ cup chopped yellow onion
1/3 cup all-purpose flour
2 cups chicken stock
1 cup whole milk
8 oz. cream cheese, softened
4 cups shredded cooked chicken (I used the entirety of a small store-bought rotisserie chicken)
1 tbs poppy seeds
Kosher salt and black pepper, to taste
2 cups crushed cheese crackers, such as Cheez-Its
2 tbs unsalted butter, melted

Preheat your oven to 350 F.
Place a 12” cast-iron skillet over medium heat and melt the stick of butter. Add mushrooms and onion; cook, stirring occasionally, until tender, 3-4 minutes. Add the flour and cook, whisking constantly for about 2 minutes. Gradually whisk in the chicken stock. Cook, stirring constantly, until thickened, 4-5 minutes. Whisk in the milk, then immediately shut off the heat and stir in the cream cheese until melted and smooth. Now stir in chicken, poppy seeds, salt, and pepper.
In a small bowl, stir together the crushed cheese crackers and melted butter. Smooth out the chicken mixture in the skillet, then sprinkle the crushed cracker mixture over the top evenly.
Bake until bubbly, 25-30 minutes. Let stand 10 minutes before serving.

* I mention Cheez-Its simply because that is what I used. This post is not sponsored or paid for by a third party in any way.

Braised Chicken with Salami and Olives

Braised Chicken with Salami and Olives

As many times as I’ve visited New Orleans, and as special as that city is to me personally, you’d think at some point I would’ve known about their thriving Sicilian community. But, nope. Had to read that one in a book. Chef Donald Link, NOLA native and one of my favorite cookbook authors, published this dish in his second book, Down South, as a classic example of the flavors and types of dishes you find from the fine Sicilian people of New Orleans.

Braised Chicken with Salami and Olives

It makes complete sense to me. The flavors are obviously and unmistakably Italian, but there’s a brash boldness to this dish that reminds you that the New Orleans spirit has definitely had its effect. It’s not the least bit subtle, but still quite balanced and intensely flavored. Matt and I raved over it.

Braised Chicken with Salami and Olives

I originally intended to follow this recipe to the letter, which calls for roasting the chicken with the sauce poured over in a 9×13” casserole. Unfortunately, my baking dish happens to have rather low sides, and I realized that it wouldn’t hold all the sauce without spilling it all over my oven floor. I think we can all agree that it just sucks when that happens, so as a preventive measure, I used my larger lasagana pan. It worked perfectly fine, but my chicken did cook a bit faster than the recipe stated it would. However, the sauce thickened as it should have, so I’d probably do it this way again.

Braised Chicken with Salami and Olives

I hope y’all enjoy this one! It’s ideal for a cold winter night – rich and hearty, and those strong flavors are so warming.

Source: slightly adapted from Down South by Donald Link

1 (3 ½ – 4 lb.) whole chicken, cut into 10 pieces
Kosher salt and black pepper
2 tbs olive oil
1 medium onion, sliced
5 garlic cloves, thinly sliced
½ fennel bulb, thinly sliced
1 rosemary branch
1 ¼ cups diced salami
1 cup green olives, pitted and halved
1 tsp dried oregano
½ tsp crushed red pepper flakes
½ cup dry white wine
2 tbs tomato paste
2 tbs all-purpose flour
2 ¼ cups chicken stock
4 fresh bay leaves
Juice of 1 lemon

Heat the oven to 375 F.
Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the chicken in 2 batches until golden brown, about 7 minutes per side. Transfer the cooked chicken to a large baking dish (I used a lasagna pan).
Add the onion to the skillet and cook in the rendered chicken fat, stirring, until brown, about 4 minutes. Add the garlic, fennel, rosemary, salami, olives, oregano, and red pepper flakes. Pour in the wine and simmer to reduce, scraping the bottom of the pan. Add the tomato paste and cook about 5 minutes. Add the flour and cook, stirring, for another 2 minutes. Pour in the chicken stock in batches and stir to incorporate. Bring to a simmer over medium heat and cook until slightly thickened, 3 to 4 minutes. Stir in the bay leaves and lemon juice.
Pour the sauce over the chicken in the baking dish and roast in the oven until the chicken is just cooked through, about 1 hour. Use a meat thermometer to be sure. It should register 165 F when the chicken is done. Baste the chicken every 15-20 minutes with the sauce.
Discard the bay leaves and serve the chicken warm with plenty of sauce spooned over.

Emeril’s Chicken and Andouille Gumbo #SundaySupper

Emeril's Chicken and Andouille Gumbo

Welcome to Sunday Supper! Our theme this week is Big Game Day Party Recipes! Thanks to trademark infringement laws, we cannot specifically tell you which football game we speak of, but I’ll give you a hint: it will air February 7th, and it features the Carolina Panthers playing (and hopefully beating) the Denver Broncos. And we all know food is very important for this particular game, so today we’re here to give you tons of ideas for what to serve or bring to your party.

Emeril's Chicken and Andouille Gumbo

I read once that while the rest of the US serves chili on this particular once-a-year Sunday evening, the fine people of New Orleans serve gumbo instead. I purposefully did not do any further research to confirm the veracity of this claim, because eating gumbo while watching the culmination of the NFL season sounded absolutely fantastic to me. If I’m wrong, I don’t want to know.

Emeril's Chicken and Andouille Gumbo

I decided that a heartier gumbo with chicken and sausage, rather than seafood, fit the occasion a little better. I went looking for a perfect recipe and chose Emeril’s. To say it did not disappoint would be a gross understatement. This is some of the best gumbo I’ve EVER tasted.

Emeril's Chicken and Andouille Gumbo

So, the bad news about this recipe is that it’s quite involved and takes forever to make. But, the good news is that it tastes far better the day after you make it. This one is perfect to make the day before, put it up overnight, and then when your guests are arriving, you just heat it up and steam some rice. This is actually an ideal thing to serve if you want to enjoy your own party.

Emeril's Chicken and Andouille Gumbo

I can’t recommend it highly enough, for this particular occasion of which we vaguely speak, or for a wonderful weekend project. It’s so awesome. Go Panthers!!! And be sure to check out the wonderful game day treats from the rest of the Sunday Supper crew!

Source: Essential Emeril by Emeril Lagasse


Stock and Chicken:
1 (4-5 lb.) chicken, cut into parts if desired
2 quarts store-bought chicken stock
2 quarts water
2 medium onions, quartered
2 carrots, rough chopped
2 ribs celery, rough chopped
4 cloves garlic, smashed
4 sprigs fresh thyme
5-6 fresh parsley stems
2 bay leaves
½ tsp salt
¼ tsp black pepper

1 cup canola or vegetable oil
1 cup all-purpose flour
3 medium onions, chopped
2 ribs celery, chopped
3 tbs minced garlic
1 green bell pepper, seeded and chopped
½ tsp cayenne pepper, plus more to taste if desired
1 ½ lbs. andouille sausage, cut into 1/3-inch thick rounds
1 ½ tsp salt, plus more to taste
¾ tsp fresh ground black pepper
1 bay leaf
1 bunch scallions, thinly sliced, divided
1/3 cup chopped fresh flat-leaf parsley
Cooked white rice, for serving
Louisiana hot sauce, for serving

First you will need to make the stock and cook the chicken (which happens simultaneously). Place the chicken (or chicken parts) in a large stockpot and cover it with the stock and water. Add the remaining ingredients. Bring to a boil, partially cover, and reduce the heat to a simmer. Cook for 1 hour. At this point, the chicken should easily pull away from the bones.
Using tongs, remove the chicken from the stock and set aside until cool enough to handle. Strain the cooking liquid through a strainer lined with cheesecloth. Discard the vegetables. Pull the chicken meat off the bones, discarding the skin and bones. Shred and reserve the meat. Refrigerate until needed.
Once the stock has cooled, start the rest of the gumbo. First you need to make the roux. Place a Dutch oven on the stovetop but don’t turn on the heat yet. Add the canola oil and flour to the pot and whisk vigorously until there are no lumps. Turn the heat on medium-high, stirring with a wooden spoon. Once the roux bubbles and starts to turn color, lower the heat to medium or medium-low. You’ll keep the heat between medium and medium-low the rest of the time you’re making the roux. Keep stirring continuously, adjusting the heat as necessary. If the roux is doing absolutely nothing color-wise, turn it up to medium, and if it’s bubbling or threatening to scorch, turn it down to medium-low. Do not burn the roux – that’s why you never move the heat higher than medium, ever. Keep stirring until the roux is the color of dark peanut butter, or light milk chocolate. This will take about an hour.
Once the roux is ready, turn or keep the heat to medium and immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage. Cook, stirring, until the vegetables have softened, 5 to 7 minutes. Add the reserved cooled broth to the mixture (if you have a touch of grit you can leave off the last cup of broth with no problems). Also add the salt, pepper and bay leaf. Bring to a gentle simmer. Continue to simmer, skimming off any excess foam or fat that comes to the top, until the sauce is flavorful and thickened to your desired consistency, about 2 hours.
Now add the chicken, most of the sliced scallions (save enough for garnish), and parsley. Stir it in and continue simmering for 30 minutes. Don’t stir much here or the chicken may fall apart on you. Adjust the thickness if necessary, by adding water or more broth. Taste and adjust the cayenne and salt if necessary.
Serve the gumbo in bowls topped with a good scoop of white rice and garnish with the reserved scallions. Pass the Louisiana hot sauce at the table.

Appetizers and Sides

Main Dishes

Desserts and Drinks


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Turducken Lasagna

Turducken Lasagna

Every year, I love roasting a turkey for the blog sometime in early November. And this year was no exception. Unfortunately, this year, the turkey did not love me back! First of all, I tried a newfangled type of stuffing-something-flavorful-under-the-skin technique featuring sausage and polenta. Don’t do this. The polenta is not firm enough to stay there.

Turducken Lasagna

Secondly, spatchcocking turkey, also known as butterflying, seems to be all the rage this year, so I thought I’d give it a go. Just, no. If you go this direction, please have your butcher do it. I nearly ruined my kitchen shears and no matter what I did I couldn’t properly break the breast bone. A completely useless waste of time.

Turducken Lasagna

So the bad news is that I have no turkey to share with you this year. The good news is that I’m offering you a main dish alternative for your Thanksgiving Day dinner for those of you who have tired of roasting birds and want a new spin on things.

Turducken Lasagna

This is a play on that freakish concoction otherwise known as Turducken, a scary monstrosity created by wrapping a chicken inside of a duck inside of a turkey. Honestly, it’s never appealed to me in the least. I just can’t. But lasagna – lasagna I can! This is one of the better-tasting and more special lasagnas I’ve made. It begins with equal parts of ground turkey, ground duck, and ground chicken that makes a flavorful, interesting and pleasantly gamey meat sauce that becomes part of a pretty traditional Italian style lasagna. We were so in love. Seriously, no one would miss a turkey if you served this on Thanksgiving.

Turducken Lasagna

A few recipe notes: it doesn’t matter what cut of duck you grind. Just grind the fat and skin along with the meat (or have your butcher do it). Use all dark turkey and chicken meat, or at least a combination of dark and white. All-white meat grinds will be too dry. I hope you enjoy it!

Source: slightly adapted from Harold Dieterle’s Kitchen Notebook by Harold Dieterle

2 tbs olive oil
8 oz. ground turkey
8 oz. ground duck (any parts)
8 oz. ground chicken
Kosher salt and black pepper
1 large Spanish onion, minced
10 garlic cloves, minced
2 tbs fennel seeds
1 tbs crushed red pepper flakes
28 oz. can crushed tomatoes
15 oz. can crushed tomatoes
28 oz. can tomato puree
15 oz. can tomato puree
Leaves from 1 bunch of basil, loosely torn
1 lb. mozzarella cheese, grated
1 lb. provolone cheese, grated
1 cup grated pecorino romano cheese
1 to 1 1/2 lbs. no-boil lasagna noodles
3 lbs. ricotta cheese

First, make the sauce. Heat the oil in a large, high-sided skillet or saucepan over high heat. When the oil is shimmering, add the ground turkey, duck, and chicken and season with salt and pepper. Cook, stirring and breaking up the meat, until the meat is lightly browned and no traces of pink remain, about 6 minutes. Transfer the meat to a plate.
Add the onion, garlic, fennel, and red pepper flakes to the pan and cook, stirring, until the onion is softened but not browned, about 2 minutes. Return the meat to the pan and stir in all the crushed tomatoes and all the tomato puree. Season to taste with salt and pepper. Bring the sauce to a simmer, then continue to simmer for 40 minutes. Remove the pan from the heat and stir in the basil.
Now assemble the lasagna: preheat your oven to 350 F. Place the mozzarella, provolone, and pecorino in a bowl and fold them together. Ladle one-quarter of the sauce into the bottom of a very large lasagna pan, spreading it to all the corners.
Top with a layer of noodles, breaking to fit if necessary. Spread about one-quarter of the ricotta over the noodles, then about one-quarter of the mozzarella cheese mixture. Repeat, starting with the sauce, three more times, and finishing with the mozzarella mixture. Grind black pepper over the top of the lasagna. Cover with aluminum foil, then bake until the cheese is melted and bubbly and you can pierce the center of the lasagna easily with a paring knife, about 45 minutes. Remove the foil and return to the oven to bake until the cheese starts to brown, about 5 more minutes. Remove the lasagna from the oven and set aside to rest for 20 minutes. Slice and serve.

Bahamian Grilled Chicken

Bahamian Grilled Chicken

Matt and I adore traveling, and do so every opportunity we can possibly get (which are far fewer than I’d like, but that’s life, right?). This past month marked our ten year wedding anniversary, which we found to be a perfect, ready-made excuse to go somewhere. Where to go became the question, and the answer was BEACH. But beyond that, the answer quickly became secluded beach where we could sit and pretty much do nothing for a week.

Bahamian Grilled Chicken

After two small trips to Nassau, Bahamas in the last nine or so years, I’d become very intrigued by the Out Islands of the Bahamas (Nassau is fine, but I’m honestly not its biggest fan). After a few hours of research, we picked the Exuma Cays. It was spectacular – everything we wanted for our anniversary escape. No crowds, authentic Bahamian culture, breathtakingly gorgeous secluded beaches, a pool, and an adorable boutique mom-and-pop resort. Coming back home was harsh.

Bahamian Grilled Chicken

The one aspect of the trip that wasn’t just so was the food, but I was definitely expecting that. The Bahamas, at least in my personal experience, is much better at beach than food. Hell, the last time we stayed on Nassau we ate most of our meals at an Italian restaurant, for crying out loud. Their food culture isn’t terribly strong or well-known beyond the islands, and overcooked fish seems to be the rule rather than the exception. But, they do love their habaneros, which suited me just fine!

Bahamian Grilled Chicken

This chicken is an excellent representation of the typical Bahamian flavor profile – lots of lime juice, onion, and much habanero chile. It’s simple, and the flavors don’t scream. But they do talk, and I very much appreciate their subtle tones and complements. On our last meal there, being very much unable to stomach any more fried conch – something Bahamians do quite well, but honestly, how much fried food can you eat in one week? – I was thrilled to have this flavor profile on a piece of simply grilled (and exceptionally not overcooked!) grouper. I love it on chicken as well. I hope you enjoy this one!

Bahamian Grilled Chicken

And here is a collage of pictures from our trip. I would return in a heartbeat!

Source: The Barbecue Bible by Steven Raichlen

1 (3 ½ – 4 lb) whole chicken, quartered
1 cup fresh lime juice
1 small onion, thinly sliced
2 garlic cloves, minced
½ to 2 habanero chiles, thinly sliced
1 tsp dried thyme
2 tbs olive or canola oil
1 tbs sweet paprika
1 tsp kosher salt
½ tsp fresh cracked black or white pepper

Blot the chicken pieces very dry with paper towels. Place the pieces in a nonreactive bowl or baking dish and pour the lime juice over the chicken; turn the pieces to coat. Let stand, at room temperature, for 15 minutes, turning the pieces once or twice.
Pour off and discard the lime juice, then add the onion, garlic, habanero, thyme, oil, paprika, salt, and pepper. Turn the chicken pieces to coat thoroughly. Let the chicken marinate in this mixture at least 15 minutes and up to 1 to 2 hours. Make sure you refrigerate the chicken if you’re going longer than about 15-20 minutes.
Preheat your grill, setting it up for two-tiered cooking (meaning one side is direct heat and the other is indirect heat). When ready to cook, oil the grill grate. Using a rubber spatula, scrape any bits of onion or garlic off the chicken.
Arrange the pieces, skin side down on the hotter section (direct heat) and cook 3-5 minutes. Move the pieces to the indirect heat section, still skin side down, and cook 5-7 minutes. Flip the chicken pieces and move to the hot (direct heat) section, and cook another 3-5 minutes. Then move them, still skin side up, to the indirect heat section and let them finish cooking through there. Use a meat thermometer to be sure. The whole thing will take anywhere from 16-24 minutes, possibly even longer if your charcoal grill loses heat quickly.
When just cooked through, remove the chicken pieces to a plate and let them rest for 5-10 minutes. Then serve!