Chicken

Recent Recipes

• 1

  Smoke-Grilled Chicken with Bourbon Peach Glaze

  “Everyone loves barbecued chicken. The dish contrasts crisp-skinned, smoky chicken thighs with a sweet boozy bourbon peach glaze. To keep simple, just season the bird with your favorite barbecue rub (or salt and pepper) and use your favorite barbecue sauce as part of the bourbon peach glaze.”—Steven Raichlen

• 2

  Chicken Fricassée with Artichokes

  "Typically, a fricassée falls somewhere between a sauté and a stew. Made by first browning chicken and then simmering it slowly in a fragrant mixture of Preserved Artichokes (Recipe Below), wine, capers, lemon, sage, and olive oil, our version is perfect for a chilly evening. We love making our own artichokes for it in the spring, when they arrive at the market in Beaune, but feel free to substitute high-quality oil-packed artichokes from your local Italian specialty shop. Serve the fricassée with hunks of hearty bread."—Marjorie Taylor & Kendall Smith Franchini

• 3

  Suzy Karadsheh's Strawberry, Arugula & Spinach Fattoush With Lime Chicken

  I’m just going to say it: It’s highly unlikely that traditional Levantine cooks would ever put strawberries in a fattoush salad. And purists would only use purslane, as opposed to other leafy greens like arugula or baby spinach in a fattoush—but if you don’t mind coloring outside the lines and making something that’s a little different but just as delightful as the beloved classic, this version will not disappoint. Two things are still relevant here: the crispy pita chips (you can’t have fattoush without pita chips!) made from day-old pita and seasoned with a heavy pinch of sumac, and the bright, tangy, and very subtly sweet pomegranate molasses–sumac dressing.

  Make-Ahead Tip

  You can make the pita chips up to a few days ahead of time—just store them in an airtight container on your countertop. Because there are delicate leafy greens in this salad, you should wait to toss it together until before serving (and don’t refrigerate more than a couple of hours). Keep the dressing and pita separate, then add before tossing the salad.

  I am very much a chicken thigh kind of person, so when I make chicken breasts, I want them to be tender and succulent. I have come up with a two-part strategy that yields perfect, juicy results every time.

  Part 1: Since chicken breasts are uneven and tend to be thick at the top and thin at the bottom—and usually by the time the thick side is cooked through, the thinner side is often overcooked and dry—I divide the chicken breast horizontally into two thinner cutlets. Then, I gently pound the cutlets with a kitchen mallet (or the bottom of a cast-iron skillet). Pounding the chicken results in even thickness and breaks down the fiber between the flesh to make the chicken cutlets extra tender.

  Part 2: After searing on both sides, I gently poach the chicken to finish cooking in broth and lime juice. The liquid creates steam, and the lid traps it in the pan, ensuring the chicken cooks through without drying out. Bonus: You end up with a delicious, citrusy pan sauce!

  —Suzy Karadsheh

• 4

  Classic Coq au Vin from Joy of Cooking

  "This popular dish may be called coq au Chambertin, coq au riesling, or coq au whatever wine you use for its cooking. It is made with either white or red wine, but the red is more characteristic. In France it is usually accompanied only by parsley potatoes; buttered green peas could be included if you wish a green vegetable. Serve it with a young, full-bodied red Burgundy, Beaujolais, or Côtes du Rhône."—Irma S. Rombauer

• 5

  Leftover Chicken Croquette With Marinara Sauce

• 6

  Sheet Pan Honey Mustard Chicken, Sweet Potato & Bacon by Ambitious Kitchen

  "Sheet pan meals make dinner such a breeze, but sometimes they can feel a little boring. Well, there's two ways I love to elevate them: bacon and FUN toppings. This one's a bit unexpected-chicken topped with an arugula-pecan-date-feta crumble—resulting in SO MANY TEXTURES. It's crispy, chewy, tender, crunchy. A beautiful dinner in just an hour from start to finish (with minimal cleanup)! If you really love honey mustard, I suggest doubling the sauce and serving some on the side or drizzled over the chicken and veggies. TO MAKE DAIRY-FREE: Leave out the feta or sub dairy-free feta. If you're a bacon lover, double the bacon."—Monique Volz from Ambitious Kitchen