Tag: chicken

Homemade Chicken Stock: A Step-by-Step Guide

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Yes, stocks can be time consuming, but there are so many variations and the quality is vastly better than anything from the market. It is liquid gold indeed.

You will need a large heavy grade stock pot for this to work properly. If you don’t have one, then it’s a good time to invest.

Every time I chop vegetables like carrots, onions and celery, I always tend to cut a bit off, or peel them, but I save the scraps and freeze them for making stock. Yes, even the onion skins. Any left over chicken bones can also be frozen. The addition of the onion skins gives the stock a beautiful golden color.

If you’re looking for a wonderful beef stock recipe, click here Ultimate Guide to Beef Stock: Ingredients and Preparation

A large stock pot filled with simmering chicken stock, including chunks of chicken, onion, garlic, celery, and black peppercorns.

In this recipe, I roasted a whole chicken and then after stripping away the meat, I used the carcass to make the stock. Literally, I got roasted chicken for dinner for one night, meat for chicken salad or sandwiches and now stock.

Ingredients: 

1 Whole Chicken, keep the neck, but remove the giblets if included. As mentioned, I like to roast the chicken to really bring out the flavor.

2 Carrots, roughly chopped

2 Celery stalks, leaves and all, roughly chopped

2 medium Onions cut in quarters. Skins on.

3-4 cloves of Garlic, left whole.

2 Bay Leaves

10 Black Peppercorns

A few springs of fresh Thyme

Preparation:

If you’re using a roasted chicken, when you’re ready to make your stock, strip off all the meat and set aside for other uses. pull apart the chicken carcass into pieces and put all ingredients into the stock pot, adding any of the frozen bits (vegetable scraps and random bones) you’ve stashed away.

Add enough water to cover the chicken. Bring to a low boil and then drop the heat and gently simmer covered with the lid slightly ajar for 8-14 hours. Throughout the process, it helps to skim off the scum that comes to the surface. The longer you can cook the better and richer your stock will be.

A close-up of a large stainless steel stock pot filled with homemade chicken stock, featuring pieces of meat, vegetables, and herbs floating in the liquid.

After allowing the stock to cool, strain it. I find two mesh strainers work well, or you can also use a strainer with some cheesecloth.

A close-up image of a clear chicken stock in a glass bowl, with a slight sheen on the surface, resting on a kitchen countertop.

Then cool thoroughly before either freezing or refrigerating in a covered storage container. I find that removing the excess fat that gathers on the surface really keeps the stock clear and gives a better mouthfeel.

Homemade Chicken Stock: A Step-by-Step Guide

Yes, stocks can be time consuming, but there are so many variations and the quality is vastly better than anything from the market. It is liquid gold indeed.
You will need a large heavy grade stock pot for this to work properly. If you don’t have one, then it’s a good time to invest.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Servings: 16 Cups
Course: Stock
Cuisine: Continental
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Whole Chicken keep the neck, but remove the giblets if included. As mentioned, I like to roast the chicken to really bring out the flavor.
  • 2 Carrots roughly chopped
  • 2 Celery stalks leaves and all, roughly chopped
  • 2 medium Onions cut in quarters. Skins on.
  • 3-4 cloves of Garlic left whole.
  • 2 Bay Leaves
  • 10 Black Peppercorns
  • A few springs of fresh Thyme

Equipment

  • Heavy Stock Pot

Method
 

  1. If you’re using a roasted chicken, when you’re ready to make your stock, strip off all the meat and set aside for other uses. pull apart the chicken carcass into pieces and put all ingredients into the stock pot, adding any of the frozen bits (vegetable scraps and random bones) you’ve stashed away.
  2. Add enough water to cover the chicken. Bring to a low boil and then drop the heat and gently simmer covered with the lid slightly ajar for 8-14 hours. Throughout the process, it helps to skim off the scum that comes to the surface. The longer you can cook the better and richer your stock will be.
  3. After allowing the stock to cool, strain it. I find two mesh strainers work well, or you can also use a strainer with some cheesecloth.Then cool thoroughly before either freezing or refrigerating in a covered storage container. I find that removing the excess fat that gathers on the surface really keeps the stock clear and gives a better mouthfeel.

Notes

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Authentic Chicken Cacciatore Recipe

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This is a very old school Italian dish. It means a dish prepared in the “hunters style”. Historically it was made with rabbit or other game, really whatever was available, but I feel chicken is easier to find and just as good. There are lots of regional variations, but in Tuscany its more of a minimalist approach whereas this versions in more southern style and uses lots of tomatoes and olives and capers.

It may seem like a lot of ingredients but it really comes together quickly. It’s a simple one pot meal. And, even better the next day. 

There are two schools of thought regarding the chicken. I use boneless skinless chicken thighs, but some prefer a bone-in thigh or an entire chicken cut up to add flavor. While I understand this, I find it very messy as the chicken falls off the bone and the bones end up in the final dish and I feel it’s hard to eat. If that’s not an issue for you, then go for it.

Looking for another Italian classic, try my Homemade Italian Meatballs in Marinara Sauce

Ingredients: 

2 lbs Chicken Thighs, boneless skinless. 

1/2 cup of Pancetta

3-4 Tbsp Olive Oil

1 Onion, chopped 

1 Red Pepper, chopped 

1 Carrot, chopped 

1 stalk Celery, chopped 

5 cloves Garlic, minced

1/2 cup Marsala or white Wine

1/2 cup pitted Kalamata Olives. 

2 Tbsp Capers 

2 packages Mushrooms, sliced – optional. 

1- 28oz can Crushed Tomatoes or suitable fresh tomatoes. I like to use cherry tomatoes sliced in half.

1 sprig fresh Basil

1 tsp Oregano

1 Bay Leaf

1 tsp Thyme 

1 tsp Chili Flakes

Salt and Pepper

Parmesan Cheese

Preparation:

Salt and pepper both sides of the chicken thighs and into the fridge. Take it out a bit before cooking to take the chill off. Cook the pancetta until lightly brown and gently brown the chicken on both sides. 

Finely mince your onion, red pepper, carrot, celery and garlic and then sauté in the same saucepan. Add olive oil as needed. Deglaze with your Marsala wine.

Add your tomatoes and the rest of the ingredients, and simmer gently for 1-2 hours. It just gets better. 

Spoon into bowls and grate Parmesan cheese on top. It’s very good on it’s own like a stew, with some crusty bread, but feel free to serve with pasta or extra vegetables if you choose. If you choose pasta, use a tube or shaped pasta, like penne or rigatoni.

Authentic Chicken Cacciatore Recipe

This is a very old school Italian dish. It means a dish prepared in the “hunters style”. Historically it was made with rabbit or other game, really whatever was available, but I feel chicken is easier to find and just as good. It may seem like a lot of ingredients but it really comes together quickly. It’s a simple one pot meal. And, even better the next day. 
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 2 lbs Chicken Thighs boneless skinless.
  • 1/2 cup of Pancetta
  • 3-4 Tbsp Olive Oil
  • 1 Onion chopped
  • 1 Red Pepper chopped
  • 1 Carrot chopped
  • 1 stalk Celery chopped
  • 5 cloves Garlic minced
  • 1/2 cup Marsala or white Wine
  • 1/2 cup pitted Kalamata Olives.
  • 2 Tbsp Capers
  • 2 packages Mushrooms sliced – optional.
  • 1- 28 oz can Crushed Tomatoes or suitable fresh tomatoes. I like to use cherry tomatoes sliced in half.
  • 1 sprig fresh Basil
  • 1 tsp Oregano
  • 1 Bay Leaf
  • 1 tsp Thyme
  • 1 tsp Chili Flakes
  • Salt and Pepper
  • Parmesan Cheese

Equipment

  • Heavy Pot

Method
 

  1. Salt and pepper both sides of the chicken thighs and into the fridge. Take it out a bit before cooking to take the chill off. Cook the pancetta until lightly brown and gently brown the chicken on both sides.
  2. Finely mince your onion, red pepper, carrot, celery and garlic and then sauté in the same saucepan. Add olive oil as needed. Deglaze with your Marsala wine. Add your tomatoes and the rest of the ingredients, and simmer gently for 1-2 hours. It just gets better.
  3. Spoon into bowls and grate Parmesan cheese on top. It’s very good on it’s own like a stew, with some crusty bread, but feel free to serve with pasta or extra vegetables if you choose. If you choose pasta, use a tube or shaped pasta, like penne or rigatoni.

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Easy Sichuan Chicken: Master the Velveting Technique For Moist Chicken

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I used to make this recipe regularly many years ago. It was a recipe I adapted from The Frugal Gourmet. I’m not sure why I stopped making it, but decided to give it another go and I’d forgotten how good it was. It’s a bit of a fusion dish, but I enjoy the over the top flavor.

It also uses a technique that I really like called, “velveting”. This is a Chinese technique to keep chicken very juicy. It works particularly well with low fat pieces like boneless breasts.

Basically you coat the chicken pieces in soy sauce, egg white, cornstarch and a splash of oil and then par cook it in hot oil or poach in boiling water in the wok and then remove it to be added back later. Personally I find using oil works well, but if it was a delicately flavored dish, the water makes sense.

There are many variations on this method, with some adding rice vinegar, soy sauce and some omitting the rice wine etc, but the cornstarch is essential.

Ingredients:

1 lb Chicken Breast, sliced into 1/2 – 3/4 inch cubes.

1 Tbsp Light Soy Sauce

1 Egg White

1 Tbsp Cornstarch

3 Tbsp Vegetable Oil

2 inch piece of minced Ginger Root

1 Red Pepper, chopped into 1/2 inch pieces.

3 Green Onions, white only, chopped into 1/2 inch pieces.

Sauce:

2 Tbsp Shaoxing rice wine

1 Tbsp Dark Soy Sauce

2 Tbsp Chili and Garlic Paste

1 tsp Chinkiang Vinegar or Rice Vinegar

1 Tbsp Toasted Sesame Oil

1 tsp Worcestershire Sauce

1 Tbsp Water

1 Tbsp Cornstarch

Optional: Roasted peanuts, cashews, macadamia or almonds. Unsalted are best.

Preparation:

After prepping your chicken, mix with the velveting ingredients and into the fridge for at least 30 minutes.

Heat your wok until very hot, then add your oil and when almost smoking, add the chicken pieces and quickly stir fry, breaking them apart and allowing them to just turn white with a hint of browning. Remove from the wok with a slotted spoon or ladle and set aside.

Add in your ginger and red peppers into the hot wok and stir fry for about a minute, then add your green onions and stir fry for another minute and add back the chicken and any juices.

Stir fry lightly and add in your sauce mixture and cook until it thickens. If you are adding nuts, add them at the end, so they stay crunchy.

Easy Sichuan Chicken: Master the Velveting Technique

It uses a technique that I really like called, “velveting”. This is a Chinese technique to keep chicken very juicy. It works particularly well with low fat pieces like boneless breasts.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

  • 1 lb Chicken Breast sliced into 1/2 – 3/4 inch cubes.
  • 1 Tbsp Light Soy Sauce
  • 1 Egg White
  • 1 Tbsp Cornstarch
  • 3 Tbsp Vegetable Oil
  • 2 inch piece of minced Ginger Root
  • 1 Red Pepper chopped into 1/2 inch pieces.
  • 3 Green Onions white only, chopped into 1/2 inch pieces.
Sauce:
  • 2 Tbsp Shaoxing rice wine
  • 1 Tbsp Dark Soy Sauce
  • 2 Tbsp Chili and Garlic Paste
  • 1 tsp Chinkiang Vinegar or Rice Vinegar
  • 1 Tbsp Toasted Sesame Oil
  • 1 tsp Worcestershire Sauce
  • 1 Tbsp Water
  • 1 Tbsp Cornstarch
  • Optional: Roasted peanuts cashews, macadamia or almonds. Unsalted are best.

Equipment

  • Wok or non stick sauce pan

Method
 

  1. After prepping your chicken, mix with the velveting ingredients and into the fridge for at least 30 minutes.
  2. Heat your wok until very hot, then add your oil and when almost smoking, add the chicken pieces and quickly stir fry, breaking them apart and allowing them to just turn white with a hint of browning. Remove from the wok with a slotted spoon or ladle and set aside.
  3. Add in your ginger and red peppers into the hot wok and stir fry for about a minute, then add your green onions and stir fry for another minute and add back the chicken and any juices.
  4. Stir fry lightly and add in your sauce mixture and cook until it thickens. If you are adding nuts, add them at the end, so they stay crunchy.

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Delicious French Fricassee: A Simplified Recipe

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Another French classic which has many variations. This is the kind of food French grandmere’s have perfected over generations. It’s a bit of a cross between a sauté and a stew, but the real key is the braising sauce.

It utilizes that workhorse of the French kitchen, the mirepoix. A mix of onions, carrots and celery. Gently sautéed in butter and a bit of oil, it’s magical.

I’d suggest that the classic recipe for fricassee is from Julia Child. I’ve made her version and it is very good, but very involved. This modified version from Martha Stewart is excellent and vastly easier to prepare. I’ve changed it a bit, but it’s essentially the same.

Both recipes call for a whole chicken cut up, but I find the consistency of the boneless skinless thighs work very well, feel free to use either.

If you want to explore another French bistro classic, click here Classic French Beef Stew with Red Wine

Ingredients:

2 1/2 lbs Chicken Thighs, boneless skinless. Trimmed of excess fat.

4 Tbsp Butter

1 Tbsp Olive Oil

1 Carrot, minced

1 Onion, minced

1 Celery stalk, minced

2 cups Mushrooms, quartered

2 Tbsp Flour

1/2 cup White wine

2 cups Vegetable or Chicken Broth

1/2 Tbsp Thyme

1- Bay Leaf

2 Egg Yolks

1/2 cup Heavy Cream

1/2 Lemon, juiced

Preparation:

Preheat your oven to 350F. Heat your butter and oil in your oven proof Dutch oven and begin by lightly browning the chicken on both sides. Brown only a few pieces at a time, or they will steam rather than brown. Remove and set aside.

Add your mirepoix (onion,carrot and celery) into the pan and gently sauté as you scrape away any browned bits. These are packed with flavor.

Add your mushrooms and sauté until they give up their water. Add your flour and stir until the mixture starts to thicken. You are basically making a roux, to thicken the fricassee.

Add in your wine and cook until it reduces and begins to thicken. Add your broth and simmer gently. Then, add your thyme and bay leaf.

Put the chicken into the Dutch oven and gently stir to coat the chicken and into the oven uncovered for 40 minutes.

Just before the chicken is done, whisk together your egg yolks and heavy cream.

Remove the chicken from the oven and carefully add a few tablespoons of the sauce to the egg yolk/cream mixture, one at a time to temper it and then fold the mixture into the chicken to finish the sauce. Give it about one minute to thicken. Finish with lemon juice.

If you want more recipes, just visit my blog at https://www.thepasadenachef.com

Delicious French Fricassee

Another French classic which has many variations. This is the kind of food French grandmere’s have perfected over generations. It’s a bit of a cross between a sauté and a stew, but the real key is the braising sauce.
t utilizes that workhorse of the French kitchen, the mirepoix. A mix of onions, carrots and celery. Gently sautéed in butter and a bit of oil, it’s magical.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: French
Ingredients Equipment Method

Ingredients
  

  • 2 1/2 lbs Chicken Thighs boneless skinless. Trimmed of excess fat.
  • 4 Tbsp Butter
  • 1 Tbsp Olive Oil
  • 1 Carrot minced
  • 1 Onion minced
  • 1 Celery stalk minced
  • 2 cups Mushrooms quartered
  • 2 Tbsp Flour
  • 1/2 cup White wine
  • 2 cups Vegetable or Chicken Broth
  • 1/2 Tbsp Thyme
  • 1- Bay Leaf
  • 2 Egg Yolks
  • 1/2 cup Heavy Cream
  • 1/2 Lemon juiced

Equipment

  • Oven Safe Covered Pot

Method
 

  1. Preheat your oven to 350F. Heat your butter and oil in your oven proof Dutch oven and begin by lightly browning the chicken on both sides. Brown only a few pieces at a time, or they will steam rather than brown. Remove and set aside.
  2. Add your mirepoix (onion,carrot and celery) into the pan and gently sauté as you scrape away any browned bits. These are packed with flavor.
  3. Add your mushrooms and sauté until they give up their water. Add your flour and stir until the mixture starts to thicken. You are basically making a roux, to thicken the fricassee.
  4. Add in your wine and cook until it reduces and begins to thicken. Add your broth and simmer gently. Then, add your thyme and bay leaf.
  5. Put the chicken into the Dutch oven and gently stir to coat the chicken and into the oven uncovered for 40 minutes.
  6. Just before the chicken is done, whisk together your egg yolks and heavy cream.
  7. Remove the chicken from the oven and carefully add a few tablespoons of the sauce to the egg yolk/cream mixture, one at a time to temper it and then fold the mixture into the chicken to finish the sauce. Give it about one minute to thicken. Finish with lemon juice.

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Delicious Hainan Chicken Rice in a Rice Cooker

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Hainanese Chicken Rice is a traditional dish originally from Hainan Island, in which the chicken is gently poached and then served with rice and a dipping sauce. The dish was originally derived from a dish called Wenchang Chicken and was taken by Chinese immigrants to Singapore and Malaysia. Once there, it evolved into the dish we know today. 

This is not a traditional preparation, but I wanted a dish that had the wonderful flavors, but was faster to prepare and could be done in one pot. Using the rice cooker is perfect. If you don’t have a rice cooker, any sturdy pot with a lid will work. 

Ingredients: 

4 -5 Chicken Thighs, bone in

2 Tbsp Oil

4 -5 Scallions, chopped

4 cloves Garlic, minced

3 inch piece of Ginger, minced

1 1/2 cups brown Jasmine rice, see note. 

3 cups Chicken or Vegetable Broth

1 Tbsp Soy Sauce

1 Tbsp Fish Sauce 

1 Tbsp Sesame Oil 

Salt and black or white pepper 

Dipping Sauce:

Finely chopped scallions, soy sauce, ginger, rice vinegar and sesame oil. This is optional, but it really does add a lot of flavor.

Preparation:

Begin by salt and peppering your chicken on both sides and letting it rest in the refrigerator. I like to toast the white peppercorns lightly, before I grind them. 

Chop finely or use a mini prep for your scallion, garlic and ginger and set aside. Wash and drain your rice and then prepare your dipping sauce if using.

In a medium size skillet heat up your oil and sear your chicken thighs on both sides and set aside. You want them just slightly browned. If you want the skin to be more poached and velvety, then feel free to skip this step. 

Add in your scallion, garlic and ginger to the same pan and sauté gently. Do not allow them to brown, then add in your rice and sauté for about a minute until it’s well coated. 

Add this rice mixture to your rice cooker, add in your broth, soy sauce , fish sauce and sesame oil and mix it up. And then gently lay your chicken skin side up on top and put your rice cooker for normal cooking time for the type of rice you’ve chosen.

After the rice cooker has finished, allow it to set covered for 10 minutes. 

Note: I’ve suggested a 2 to 1 ratio of broth to rice, because I used brown jasmine rice and that is the ratio my rice cooker calls for. If you choose to use white jasmine rice, a ratio on one to one should be fine or just follow the directions for your rice cooker.

Delicious Hainan Chicken Rice in a Rice Cooker

Hainanese Chicken Rice is a traditional dish originally from Hainan Island, in which the chicken is gently poached and then served with rice and a dipping sauce. The dish was originally derived from a dish called Wenchang Chicken and was taken by Chinese immigrants to Singapore and Malaysia. Once there, it evolved into the dish we know today. 
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 4 -5 Chicken Thighs bone in
  • 2 Tbsp Oil
  • 4 -5 Scallions chopped
  • 4 cloves Garlic minced
  • 3 inch piece of Ginger minced
  • 1 1/2 cups brown Jasmine rice see note.
  • 3 cups Chicken or Vegetable Broth
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Sesame Oil
  • Salt and black or white pepper
Dipping Sauce:
  • Finely chopped scallions soy sauce, ginger, rice vinegar and sesame oil. This is optional, but it really does add a lot of flavor.

Equipment

  • Saute Pan
  • Rice Cooker

Method
 

  1. Begin by salt and peppering your chicken on both sides and letting it rest in the refrigerator. I like to toast the white peppercorns lightly, before I grind them.
  2. Chop finely or use a mini prep for your scallion, garlic and ginger and set aside. Wash and drain your rice and then prepare your dipping sauce if using.
  3. In a medium size skillet heat up your oil and sear your chicken thighs on both sides and set aside. You want them just slightly browned. If you want the skin to be more poached and velvety, then feel free to skip this step.
  4. Add in your scallion, garlic and ginger to the same pan and sauté gently. Do not allow them to brown, then add in your rice and sauté for about a minute until it’s well coated.
  5. Add this rice mixture to your rice cooker, add in your broth, soy sauce , fish sauce and sesame oil and mix it up. And then gently lay your chicken skin side up on top and put your rice cooker for normal cooking time for the type of rice you’ve chosen.
  6. After the rice cooker has finished, allow it to set covered for 10 minutes.
Note: I’ve suggested a 2 to 1 ratio of broth to rice, because I used brown jasmine rice and that is the ratio my rice cooker calls for. If you choose to use white jasmine rice, a ratio on one to one should be fine or just follow the directions for your rice cooker.

    Notes

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    Georgian Shkmeruli: Garlic Chicken in a Creamy Sauce

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    Georgian food was a cuisine that I just hadn’t had a chance to explore. After hearing a lot about it and having a few Georgian bakeries and restuarants opening up nearby, I decided to do a deep drive and I was impressed. It’s rich cuisine with influences from many cultures.

    This is a one pot meal that’s packed with flavor and is even better the next day. While not a totally traditional classic Shkmeruli, it’s very good and quite a bit lighter as I did not add the heavy cream. Although I must say I’m sure it would have been even better with it. It was creamy nonetheless, due to the butter and the potatoes.

    Ingredients: 

    Chicken, I used 5 bone in thighs.

    Flour, for dusting. 

    3 Tbsp Butter

    1 1/2 Tbsp Khmeli Suneli spice blend, 1/2 for chicken, 1/2 for flour. See note.

    6-8 cloves Garlic, minced

    3 medium Carrots, chopped 

    1/2 cup Celery, chopped.

    1 Onion, chopped

    5-6 Baby Potatoes, cut into 1/2 inch pieces 

    1/2 cup White Wine 

    1/4- 1/2 cup Chicken or vegetable broth

    Salt and pepper

    1/2 cup Heavy Cream, optional 

    Preparation:

    Season your chicken with spice blend and salt and pepper. Allow to rest in the fridge. 

    Preheat your oven to 350F. Coat the chicken in the flour and spice blend and brown in your oven proof pan and set aside. 

    Add the garlic, vegetables and potatoes into the Dutch oven and wilt slightly. Deglaze with your wine. Add back your chicken, remaining spice mix and veggie stock. 

    Cover and into a 350F oven for 35-45 minutes. Remove cover and add cream if using and cook for another 10 minutes. Remove from oven and adjust for salt as needed. 

    It is traditionally served with Georgian bread to soak up the sauce. You can sub warm pita if the traditional bread is not available.

    If you need to make this gluten free, you can skip the flour coating and just brown the chicken directly in the pan.

    Note: You can find many Khmeli Suneli spice blends online, but I particularly like this one from Mariko. Very balanced and incredible flavor. You can order it on Amazon from their storefront. They are a small business and they ship directly.

    Georgian Shkmeruli: Garlic Chicken in a Creamy Sauce

    Georgian food was a cuisine that I just hadn’t had a chance to explore. After hearing a lot about it and having a few Georgian bakeries and restuarants opening up nearby, I decided to do a deep drive and I was impressed. It’s rich cuisine with influences from many cultures.
    This is a one pot meal that’s packed with flavor and is even better the next day. While not a totally traditional classic Shkmeruli, it’s very good and quite a bit lighter as I did not add the cream. Although I must say I’m sure it would have been even better with it.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 50 minutes
    Servings: 6
    Course: Main Course
    Cuisine: Georgian
    Ingredients Equipment Method Notes

    Ingredients
      

    • Chicken I used 5 bone in thighs.
    • Flour for dusting.
    • 3 Tbsp Butter
    • 1 1/2 Tbsp Khmeli Suneli spice blend 1/2 for chicken, 1/2 for flour. See note.
    • 6-8 cloves Garlic minced
    • 3 medium Carrots chopped
    • 1/2 cup Celery chopped.
    • 1 Onion chopped
    • 5-6 Baby Potatoes cut into 1/2 inch pieces
    • 1/2 cup White Wine
    • 1/4- 1/2 cup Chicken or vegetable broth
    • Salt and pepper
    1/2 cup Heavy Cream, optional

    Equipment

    • Heavy Pot with Lid

    Method
     

    1. Season your chicken with spice blend and salt and pepper. Allow to rest in the fridge.
    2. Preheat your oven to 350F. Coat the chicken in the flour and spice blend and brown in your oven proof pan and set aside.
    3. Add the garlic, vegetables and potatoes into the Dutch oven and wilt slightly. Deglaze with your wine. Add back your chicken, remaining spice mix and veggie stock.
    4. Cover and into a 350F oven for 35-45 minutes. Remove cover and add cream if using and cook for another 10 minutes. Remove from oven and adjust for salt as needed.
    5. It is traditionally served with Georgian bread to soak up the sauce. You can sub warm pita if the traditional bread is not available.
    6. If you need to make this gluten free, you can skip the flour coating and just brown the chicken directly in the pan.
    Note: You can find many Khmeli Suneli spice blends online, but I particularly like this one from Mariko. Very balanced and incredible flavor. You can order it on Amazon from their storefront. They are a small business and they ship directly.

      Notes

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      Mastering Laotian Fried and Grilled Chicken

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      A lot of people don’t realize that in Laos they make a mean Laotian fried chicken. It’s a speciality. They also make an amazing grilled chicken. So with this recipe you have the option to grill it, fry it or put in the air fryer.

      While similar to the Thai, Gai Yang, which makes sense since they are neighbors. It’s got its own unique flavor, and uses copious amounts of black pepper. 

      In Southeast Asia they grow some of the best black pepper anywhere. The most famous is the Kampot pepper from Cambodia. Almost destroyed during the Khmer Rouge regime, it is making a comeback and is well worth searching out. 

      If you enjoy this, check out the Thai version, Authentic Thai Street Food: Marinated Grilled Chicken

       Ingredients:

      3 Tbsp Oyster Sauce 

      2 Tbsp Fish sauce

      2 Tbsp low sodium Soy sauce 

      1 Lime, juiced 

      4 cloves Garlic, pressed or grated. 

      1 Tbsp coconut Sugar or Brown Sugar

      1 Tbsp ground Black Pepper 

      ½ cup (35gms) finely chopped Cilantro/Coriander. Stems are fine too. 

      3 lbs. (1.35kg) Chicken, 2 lbs if using boneless. I personally prefer boneless skinless thighs. 

      Preparation:

      Combine all your ingredients to create your marinade. Pour over the chicken and let it marinade for at least 24 hours. 

      Shake off any excess marinade and grill over charcoal, or it also works well in the air fryer.

      Garnish with cilantro/coriander, if desired. Serve with coconut rice. You can find this recipe in the blog here Delicious Coconut Rice Recipe: A Global Favorite

      Mastering Laotian Fried and Grilled Chicken

      A lot of people don’t realize that in Laos they make a mean Laotian fried chicken. It’s a speciality. They also make an amazing grilled chicken. While similar to the Thai, Gai Yang; which makes sense since they are neighbors. It’s got its own unique flavor, and uses copious amounts of black pepper. 
      Print Recipe Pin Recipe
      Prep Time 1 day
      Cook Time 15 minutes
      Servings: 6
      Course: Main Course
      Cuisine: Laotian
      Ingredients Equipment Method Notes

      Ingredients
        

      • 3 Tbsp Oyster Sauce
      • 2 Tbsp Fish sauce
      • 2 Tbsp low sodium Soy sauce
      • 1 Lime juiced
      • 4 cloves Garlic pressed or grated.
      • 1 Tbsp coconut Sugar or Brown Sugar
      • 1 Tbsp ground Black Pepper
      • ½ cup 35gms finely chopped Cilantro/Coriander. Stems are fine too.
      • 3 lbs. 1.35kg Chicken, 2 lbs if using boneless. I personally prefer boneless skinless thighs.

      Equipment

      • Grill
      • Air Fryer

      Method
       

      1. Combine all your ingredients to create your marinade. Pour over the chicken and let it marinade for at least 24 hours.
      2. Shake off any excess marinade and grill over charcoal, or it also works well in the air fryer.
      3. Garnish with cilantro/coriander, if desired. Serve with coconut rice

      Notes

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      Homemade Chicken Tikka Masala Recipe

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      Chicken Tikka Masala is probably one of the most popular dishes in most Indian restaurants. It’s actually not that challenging to make and your homemade will be better.

      The list of spices can be daunting, but you only need to buy them once and these spices are used frequently in many Indian dishes. They can be found in your local Indian grocery, or easily ordered online.

      I like to store mine in glass containers. If you want them to last even longer, then buy whole spices and grind them as needed. A dedicated coffee grinder is perfect for this.

      Here’s an alternative preparation:

      The marinade below is excellent, but if you want to really make this recipe pop, then prepare your chicken using the Tandoori Chicken recipe and then assemble as directed in the recipe below. You would begin starting with the Onion, Garlic, Ginger Paste step. How to Make Tandoori Chicken That Melts in Your Mouth

      Marinade for Chicken:

      1½ lbs. (700 grams) Chicken, skinless boneless chicken thighs. 

      1/4 cup (120 ml) Yogurt, plain 

      2 teaspoon Kashmiri Red Chili Powder, mildly hot, but more for color.

      1 teaspoon Garam Masala 

      1/2 teaspoon Turmeric powder

      1 teaspoon Coriander powder

      1 teaspoon Cumin powder 

      1 teaspoon Salt

      1 tablespoon Lemon juice

      1 tablespoon Kasuri Methi aka dried Fenugreek leaves

      1 tablespoon Oil

      Onion, Garlic, Ginger Paste:

      1½ cups (150 grams) Onions 

      4-5 cloves Garlic 

      2 inch piece of Ginger root, peeled 

      Masala Sauce:

      3 tablespoons Oil (or ghee)

      1 teaspoon Salt

      2 teaspoons Garam Masala

      1 tablespoon Coriander powder

      1 to 1½ teaspoon Cumin powder

      1 to 2 teaspoons Sugar

      1 1/2 cup tomato puree or blended Tomatoes. 

      1/4 cup water, use as needed to keep from burning, but you don’t want it soupy. 

      1 tablespoon Kasuri Methi aka dried Fenugreek leaves. 

      For Garnish

      3 tablespoons Coriander leaves/Cilantro (fine chopped)

      Preparation:

      Prepare your marinade mixture and allow the chicken pieces to marinade for at least a few hours.

      Make your puree by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste. 

      Sauté your onion, ginger garlic paste in 3 to 4 tablespoons of oil. Cook it until the harsh smell is gone. Then add your ground spices for the sauce and cook them gently until they smell fragrant.

      Add your tomatoes and cook until the mixture thickens slightly.

      Preheat your oven to 475°, and place your chicken into the oven for 8 to 9 minutes. Then use the broiler to sear it for an additional 2 to 3 minutes. You want to watch it carefully. 

      Remove chicken from the oven and add into the thickened sauce along with the fenugreek leaves. Cook for a few minutes until the chicken is fully done. 

      Finish with your chopped coriander/cilantro and serve with basmati rice and/or naan bread.

      Homemade Chicken Tikka Masala Recipe

      Chicken Tikka Masala is probably one of the most popular dishes in most Indian restaurants. It’s actually not that challenging to make and your homemade will be better. The list of spices can be daunting, but you only need to buy them once and these spices are used frequently in many Indian dishes. They can be found in your local Indian grocery, or easily ordered online. I like to store mine in glass containers. If you want them to last even longer, then buy whole spices and grind them as needed. A dedicated coffee grinder is perfect for this.
      Print Recipe Pin Recipe
      Prep Time 3 hours 30 minutes
      Cook Time 45 minutes
      Servings: 6
      Course: Main Course
      Cuisine: Indian
      Ingredients Equipment Method Notes

      Ingredients
        

      Marinade for Chicken:
      • 1½ lbs. 700 grams Chicken, skinless boneless chicken thighs.
      • 1/4 cup 120 ml Yogurt, plain
      • 2 teaspoon Kashmiri Red Chili Powder mildly hot, but more for color.
      • 1 teaspoon Garam Masala
      • 1/2 teaspoon Turmeric powder
      • 1 teaspoon Coriander powder
      • 1 teaspoon Cumin powder
      • 1 teaspoon Salt
      • 1 tablespoon Lemon juice
      • 1 tablespoon Kasuri Methi aka dried Fenugreek leaves
      • 1 tablespoon Oil
      Onion, Garlic, Ginger Paste:
      • 1½ cups 150 grams Onions
      • 4-5 cloves Garlic
      • 2 inch piece of Ginger root peeled
      Masala Sauce:
      • 3 tablespoons Oil or ghee
      • 1 teaspoon Salt
      • 2 teaspoons Garam Masala
      • 1 tablespoon Coriander powder
      • 1 to 1½ teaspoon Cumin powder
      • 1 to 2 teaspoons Sugar
      • 1 1/2 cup tomato puree or blended Tomatoes.
      • 1/4 cup water use as needed to keep from burning, but you don’t want it soupy.
      • 1 tablespoon Kasuri Methi aka dried Fenugreek leaves.
      For Garnish
      • 3 tablespoons Coriander leaves/Cilantro fine chopped

      Equipment

      • Sheet Pan
      • Wok
      • Spice Grinder

      Method
       

      1. Prepare your marinade mixture and allow the chicken pieces to marinade for at least a few hours.
      2. Make your puree by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste.
      3. Sauté your onion, ginger garlic paste in 3 to 4 tablespoons of oil. Cook it until the harsh smell is gone. Then add your ground spices for the sauce and cook them gently until they smell fragrant.
      4. Add your tomatoes and cook until the mixture thickens slightly.
      5. Preheat your oven to 475°, and place your chicken into the oven for 8 to 9 minutes. Then use the broiler to sear it for an additional 2 to 3 minutes. You want to watch it carefully.
      6. Remove chicken from the oven and add into the thickened sauce along with the fenugreek leaves. Cook for a few minutes until the chicken is fully done.
      7. Finish with your chopped coriander/cilantro and serve with basmati rice and/or naan bread.

      Notes

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      Quick Pork Belly and Chicken Stir-Fry with Garlic Chives

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      This Yunnanese dish is wonderful. So many layered flavors. You have the smoky flavor of the seared chilies, the slight spicy bite of the white pepper and then the crispy pork belly. The green onions and garlic chives come in at the end for a kick of freshness. 

      If you can get the flowering chives, they work very well, but standard garlic chives are fine. Both can be found in most Asian markets. If neither are available, just sub normal chives. 

      Note: You can also use pork tenderloin in place of the pork belly. 


      Ingredients:

      1/2 lb Pork belly, sliced into strips. 

      1/2 lb Chicken breast, sliced thinly. 

      5 cloves Garlic, minced

      2 inch piece Ginger, peeled and minced. 

      7-8 Xiao mi la Chilies, sub other dried chilies if you need to. 

      1/4 tsp ground White Pepper

      1 Tbsp Soy sauce 

      1 Tbsp Rice Wine

      4-5 Scallions, cut into 1 inch pieces 

      1/4 cup Garlic chives, cut into 1/2 inch pieces. 

      1 tsp Sesame oil

      Preparation:

      Begin by preparing all your veggies and meat, as the cooking goes fast. 

      Heat your wok to smoking hot. Add oil, then pork belly and cook until crisp. 

      Add chilies, white pepper, garlic, ginger and chicken. Stir fry until chicken is cooked. 

      Add green onions, chives, soy and rice wine, stir fry and finish with sesame oil. Serve with steamed rice.

      Quick Pork Belly and Chicken Stir-Fry with Garlic Chives

      This Yunnanese dish is wonderful. So many layered flavors. You have the smoky flavor of the seared chilies, the slight spicy bite of the white pepper and then the crispy pork belly. The green onions and garlic chives come in at the end for a kick of freshness. 
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 8 minutes
      Servings: 4
      Course: Main Course
      Cuisine: Chinese
      Ingredients Equipment Method Notes

      Ingredients
        

      • 1/2 lb Pork belly sliced into strips.
      • 1/2 lb Chicken breast sliced thinly.
      • 5 cloves Garlic minced
      • 2 inch piece Ginger peeled and minced.
      • 7-8 Xiao mi la Chilies sub other dried chilies if you need to.
      • 1/4 tsp ground White Pepper
      • 1 Tbsp Soy sauce
      • 1 Tbsp Rice Wine
      • 4-5 Scallions cut into 1 inch pieces
      • 1/4 cup Garlic chives cut into 1/2 inch pieces.
      • 1 tsp Sesame oil

      Equipment

      • Wok

      Method
       

      1. Begin by preparing all your veggies and meat, as the cooking goes fast.
      2. Heat your wok to smoking hot. Add oil, then pork belly and cook until crisp.
      3. Add chilies, white pepper, garlic, ginger and chicken. Stir fry until chicken is cooked.
      4. Add green onions, chives, soy and rice wine, stir fry and finish with sesame oil. Serve with steamed rice.

      Notes

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      Simple Roasted Chicken Recipe: A French Classic

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      Sometimes the simplest recipes can be the best. A roasted chicken on a bed of vegetables is a miraculous thing. It’s a common French country dish and yields a moist and tender crispy chicken. 

      And as an added benefit you can use the chicken carcass to make a superior stock when you’ve finished.

      Ingredients:

      1 – Whole Chicken

      Carrots, cut into chunks

      Celery, cut into chunks

      Baby Potatoes or Potatoes, cut into chunks.

      4-5 cloves Garlic

      Butter

      Duck or Goose Fat

      1- Lemon, quartered

      Fresh Thyme or Tarragon

      1 – cup Chicken Stock or Wine

      Preparation:

      I use a cast iron Dutch oven and cut up, celery, carrots, onions, garlic and baby potatoes and put them in the bottom of the pan. 

      Brush the chicken all over with the butter and duck/goose fat mixture and then season generously with salt and black pepper. Stuff with a quartered lemon, fresh rosemary or tarragon and whole garlic cloves. 

      Place the chicken on top the the vegetables and pour the chicken stock or wine in the bottom of the pan. 

      Into a preheated 425F oven uncovered for approximately 1.5 hours. Optionally, you can cover for the first 30-45 minutes and then remove the cover to brown. 

      Remove the chicken from the oven and allow it to rest loosely tented under foil for 10 minutes. Serve with the vegetables.

      Simple Roasted Chicken Recipe: A French Classic

      Sometimes the simplest recipes can be the best. A roasted chicken on a bed of vegetables is a miraculous thing. It’s a common French country dish and yields a moist and tender crispy chicken. 
      And as an added benefit you can use the chicken carcass to make a superior stock when you’ve finished.
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 1 hour 30 minutes
      Servings: 4
      Course: Main Course
      Cuisine: French
      Ingredients Equipment Method Notes

      Ingredients
        

      • 1 Whole Chicken
      • Carrots cut into chunks
      • Celery cut into chunks
      • Baby Potatoes or Potatoes cut into chunks.
      • 4-5 cloves Garlic
      • Butter
      • Duck or Goose Fat
      • 1- Lemon quartered
      • Fresh Thyme or Tarragon
      • 1 cup Chicken Stock or Wine

      Equipment

      • Dutch Oven

      Method
       

      1. I use a cast iron Dutch oven and cut up, celery, carrots, onions, garlic and baby potatoes and put them in the bottom of the pan.
      2. Brush the chicken all over with the butter and duck/goose fat mixture and then season generously with salt and black pepper. Stuff with a quartered lemon, fresh rosemary or tarragon and whole garlic cloves. Place the chicken on top the the vegetables and pour the chicken stock or wine in the bottom of the pan.
      3. Into a preheated 425F oven uncovered for approximately 1.5 hours. Optionally, you can cover for the first 30-45 minutes and then remove the cover to brown.
      4. Remove the chicken from the oven and allow it to rest loosely tented under foil for 10 minutes. Serve with the vegetables.

      Notes

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