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Tag Archives: Main Dish: Chicken
Chicken Bouillabaisse
This recipe is, of course, a re-imagining of the very traditional fish stew of Marseilles. Like many genius-y French things, bouillabaisse was born of convenience and pragmatism; fishermen tossed the bony fish they could not sell into a pot of sea water along … Continue reading
The Cook’s Illustrated Cookbook: Nut-Crusted Chicken Breasts with Lemon and Thyme
As I’ve mentioned before, chicken breasts need a lot of help. I would almost always rather have a leg, a thigh or even a wing over a breast any day because, of course, they’re fattier and that equals better. But … Continue reading
Chicken Fajitas
This has been a favorite of ours for a long time. The brilliant thing about the recipe is that it understands that chicken breasts are about as exciting as a Steven Raichlen marathon and one needs a pretty creative trick to … Continue reading
My Father’s Daughter: Chicken & Dumplings
Ok, this is getting scary. It’s beginning to look like Gwyneth Paltrow is a very talented cook. How could this be? Even if you think she can’t act or sing she has successful careers doing both of those things, despite your opinion. … Continue reading
Off Topic: Grilled Spicy Lime Chicken with Black Bean and Avocado Salad
Ok, you are seriously going to love me for this one. Get ready to name your next child Kate. (You could even name your next dog Kate. I won’t be offended). This is absolutely scrumptious and easy and efficient (you … Continue reading
Perfect One-Dish Dinners: Chicken Biryani American-Style
I originally tagged this post as “Indian” but when I searched for “biryani” on Wikipedia I realized that calling it Indian is about as accurate as calling rice Chinese. Biryani has been adapted by many countries and all the variations … Continue reading
The Essential New York Times Cookbook: Spicy, Garlicky Cashew Chicken
I’m going to need you to go out and make this immediately. And while you’re at it, you might as well corner the market on cashews because this could become your go-to dish of the summer. I mean, think about … Continue reading
The Essential New York Times Cookbook: Buttermilk Roast Chicken
This is a really handy little number to have in your repertoire. The brine is started at least the night before and then the chicken just roasts, mostly unattended, for 1 hour and 15 minutes. As I was eating it, it occurred … Continue reading
The Essential New York Times Cookbook: Stir-Fried Chicken with Creamed Corn
This is, by far, the weirdest stir-fry dish I have ever made or heard of. Part of the reason I decided to make it was because it was so intriguing in its improbability. Had the normally sane and rational … Continue reading
The Essential New York Times Cookbook: Moroccan Chicken Smothered in Olives
This was a great dish with wonderful flavor. Even the husband liked it a lot, despite the fact that it’s all dark meat. Also I think I’ve found a new favorite spice: smoked paprika. Smokey, as you might expect, and … Continue reading
