Chicken au Poivre
September 21, 2025
NY Times 2025 QED 4 svgs
INGREDIENTS
1 TB crushed peppercorns
2 TB unsalted butter
2 TB olive oil
8 boneless, skinless chicken thighs ~ 2lbs , seasoned with salt
2 TB minced shallots
1 C chicken broth
1/2 C heavy cream
3 thyme sprigs
1 TB cognac (or lemon juice)
1 TB finely chopped parsley
crusty bread or egg noodles
COOKING
12 inch cast iron skillet – med heat, heat oil. in 2 batches sear until golden all over ~ 5 min per batch. Remove from pan, discard oil.
ADD butter and shallots, 1 min, ADD broth, cream, thyme & crushed peppercorns. Wire whisk stir to mix browned bottom bits into sauce.
ADD chicken back in , simmer, basting until 165 degrees ~ 6 min.
Remove thyme, discard. Remove chicken to side plate.
ADD cognac (or lemon juice), stir 2 min to thicken sauce on med-hi heat.
ADD chicken back to pan, sprinkle with parsley (or plate chicken onto plates, pour sauce over chicken)
Sheet pan roasted chicken fennel green olives
January 23, 2023
WSJ 2023 serves 4 Bake 450º QED
INGREDIENTS
1 large fennel bulb
6 bone-in chicken thighs
3 TB olive oil
2 tsp turmeric
2 tsp fennel seeds, lightly crushed
2 tsp cumin seeds lightly crushed
salt & fresh ground pepper
2 C water
1 C jasmine rice
1/2 C Castelvetrano olives, crushed, pitted
1 juice 1 lemon
1/4 C chopped parsley
DIRECTIONS
- Halve fennel bulb lengthwise, cut each half into 4 wedges
- In large bowl, toss chicken, fennel and spices with olive oil
- Large sheet pan lined with parchment paper. Spread fennel and chicken (skin side up) on pan.
- Roast 15 min, remove fat (paper towels) or pour off rendered fat. Return to oven, roast 10-15 min more until skin crispy.
- In pot on stove, bring 2 C water to boil, add 1C rice & 1 TB oil & pinch salt. Simmer until tender 15 min, let sit 10 min.
- Remove chicken from oven, squeeze lemon over chicken, fennel etc. Garnish with chopped parsley. Serve with rice
Chicken salad sandwich
July 2, 2020
WSJ Caroline Glover 2019, serves 4
- 2 lb rotisserie chicken
- ½ Shallot minced
- kosher salt
- 2 TB rice vinegar
- 1/2 – 2/3 C mayonnaise (or aioli)
- 3 TB Dijon mustard
- 1/3 C chopped cilantro
- ½ C minced apricots
- 1 TB dried English mustard powder
- 4 ciabatta rolls
- 1 yellow tomato sliced
- 8 butter lettuce leaves
- pickle minced shallots 5 min (pinch salt, rice vinegar). Drain.
- tear chicken into bite size pieces. Add mayonnaise,mustard, cilantro, apricots and drained shallots.
- Halve ciabatta rolls, toast.
- spread chicken salad over bottom, top with tomato, add lettuce leaves.
Tarragon Dijon Chicken
January 17, 2019
Williams Sonoma? Svgs 4-6
INGREDIENTS
- 3 TB oil
- 2 LB ~6 skinless chicken thighs
- 3 TB chopped shallots
- 3/4 C dry white wine
- 2/3 C chicken broth
- 6 TB (3oz) Cream
- 3 TB Dijon mustard
- 2 TB chopped tarragon
DIRECTIONS
- 2 TB oil, sauté chicken thighs ~ 5 min/side, transfer to plate, pour off fat.
- Med-hi, 1 TB oil, 3 TB shallots soften ~ 2min.
- Stir in 3/4C wine, simmer, reduce by half ~ 3min.
- Add 2/3C broth, 6TB cream & 3 TB Dijon, reduce heat, simmer 4 min,
- Add Tarragon
- Return chicken to pan, cook until chicken warmed
Buttermilk Marinade Roasted Chicken
January 5, 2019
(Salt, fat, heat, water?) Convection Roast 425º oven
Marinade whole chicken in bag /bowl: 2 TB salt & 2 Cups buttermilk. remove from buttermilk before roasting.
Tie legs, roast in cast iron skillet. Center rack.
Legs pointing Rear Left. 20 minutes reduce heat to 400º. Continue 10 minutes more.
Turn so legs face Rear Right, 30 minutes. or until done (knife between leg/thigh runs clear)
Rest 10 minutes.
Serve with Roasted Za’atar vegetable salad.
Lemon fennel chicken thighs
August 30, 2018
Cam made this, QED! (Bon Appetite?) 2018 4 svgs 425°
INGREDIENTS
- 6 chicken bone in, skin on thighs ~ 2lbs
- ¼ C plus 2TB olive oil
- 1 fennel bulb
- 2 med shallots
- 1 large beefsteak tomato
- 1 lemon
Roast in top ¹⁄³ oven, 425°, use large oven safe skillet.
- CHICKEN THIGHS: In large skillet add 2 TB oil and thighs skin side down (COLD pan). Turn on Med heat, cook until skin golden brown. Transfer skin side up on plate.
- FENNEL – remove fronds & save. Cut head in half length wise.. Place cut side down, cut into 1/2″ wedges.
- SHALLOTS cut into quarters lengthwise.
- TOMATOES Cut crosswise into 1/2″ rounds.
- LEMON Use 1/2 of lemon, cut into thin 1/8″ rounds
- Turn skillet med-hi heat. Add, fennel, shallots, sliced lemon. Cook 4 min until fennel softens. Remove from heat.
- Add chicken, arrange chicken skin side up & tomatoes on top of fennel mixture.
- Transfer to oven, 16-20 min. Remove and rest 5 min.
- SAUCE chop remaining fronds, 1/4C olive oil & juice from half of lemon. Spoon fennel sauce over each thigh.
Serve with salad (greek salad , red onion, klamath, feta etc.)
Harissa Chicken & Chickpeas
October 1, 2016
Bon Appétit (Zameron)QED 2016 Serves 4, Preheat oven 425°
- 1 Tb olive oil, 3 LB ( 8 – skin on, bone in chicken thighs), Season in salt & pepper. Heat in oven proof skillet med-hi, 5 min per side. Remove from pan.
- Soften finely chopped small onion & 2 cloves garlic in pan, about 3 min.
- Add 2 TB tomato paste. Cook, stirring until darkened about 1 minute.
- Add 2 cans drained chickpeas, ¼ C Harissa paste (mild), ½ C chicken broth. Bring to simmer.
- Return chicken into pan, nestle into chickpeas, skin side up. Bake 20 minutes.
- Remove from oven, serve topped with ¼ C chopped parsley and lemon wedges.
Chicken Bacon skewers
June 16, 2015
Allt om Mat 2015, serves 4. Serve with potatoes.
Grill chicken
- 1 LB chicken fillets (or thin cut thigh meat). Season with 1 tsp salt & 2 pinches pepper.
- 5 oz bacon
Fold thin piece fillet, wrap with piece of bacon. Thread two skewers through each package. Grill about 10 min.
Peach Mango Chutney Yogurt – mix together: (garnish top of yogurt with some thin slices of peach)
- 1 C Greek yogurt
- 3 TBs mango chutney (sweet & spicy)
- 1 peach, peeled, diced
- ¼ chopped red onion
Inma’s carrot chicken
April 27, 2015
Inma, IHS Spainsh exchange teacher 2002. Cook in dutch oven, stove top.
- 2 to 3 lbs chicken thighs, sauté in olive oil to brown
- 2 onions chopped
- 4-6 carrots chopped
- 1 C water
- 1 C Madeira
- 1 tsp beef broth
- Brown chicken, remove from pot.
- Sauté onions,
- Add all ingredients into pot, simmer 30 min, remove meat, puree with hand blender.
White Chili
April 21, 2015
From C & Z 2014 Serves 4, great as next day leftovers, so make extra!
- 1 lb boneless chicken breast cubed
- 1 med onion diced small
- 1 TB oil
- 2 cans drained & rinsed cannellini beans
- 14.5 oz chicken broth
- 1 4oz can diced “Hatch”green chilis
- 1 4oz can sliced jalapeño chilis
- 1 tsp salt
- 1 tsp cumin
- 1 tsp oregano
- ¼ tsp cayenne
- 2 garlic cloves minced
- ½ cup half&half
- 8 oz low fat sour cream
- Heat oil in large pot med-hi heat. Add chicken & onion, sauté 6 mins or until chicken seared & onion translucent. Add garlic, cook 3 min more.
- Add beans, spices, broth & chilies, bring to a boil. Reduce heat, simmer 30 mins.
- Turn off heat. Add sour cream and half&half.
- Serve (and optional: top with sour cream & cheddar cheese).
Olsson Recipes 