Teriyaki Chicken

September 13, 2012

The Week 9/14/2012.

Marinade:

  • ½ Cup hon mirin (sweet Japanese cooking wine)
  • ½ Cup soy sauce
  • 2 x 1 inch piece ginger, peeled and grated.

2.5 lbs chicken bone-in thighs. Grill 3 min to sear, turn over & grill 7 min, then turn again 7 min more.

If no mirin, use sake. 1 TB Mirin = 1 T  sake + 1 tsp sugar

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Poultry Marinade

July 25, 2012

If use a turkey breast, bake at 350° for 35 min/lb

1/4 C lemon juice
1/4 C oil
1TB vinegar
1 TB soy sauce
1 tsp marjoram or fresh oregano

Jerk paste

May 12, 2012

From the “Grill Every Day” book. Use food processor, store up to 3 month in refrigerator.

  • 2 to 4 Habanero chilies (dry ok)
  • 1 small yellow onion quartered
  • 3 green onions cut into 1 inch pieces including green tops
  • 4 quarter size slices ginger
  • 3 cloves garlic
  • ½ C packed cilantro

Process until finely minced in food processor. Then add the following spices:

  • ¼ C packed dark brown sugar
  • 2 TB kosher salt
  • 1 TB ground allspice
  • 1 TB dried thyme
  • 1 TB coarsely ground black pepper

Process to combine above ingredients, then add liquids listed below until a paste forms.

  • ¼ C fresh lime juice
  • ¼ C soy sauce
  • 2 TB vegetable oil

Serve with poultry with rice&beans as side dish.

Chicken Marengo

February 5, 2012

Mother (Karin) Serves 4

  • 1 onion, chopped, saute until transparent
  • 1 chicken cut up (use chicken with bones) Thigh meat and drumsticks are flavorful, brown in separate fry pan and add to pot with sautéed onions.
  • 6 oz small can tomato paste, add 1 can water
  • 4 oz can mushrooms w/juice, add 1 can water
  • 1 – 2 C Madeira or Marsala wine
  • spices: Bouquet garni, basil, S&P, 2 cubes chicken boullion.

Cook in open pot over low heat until oil separates from sauce (a couple of hours). Remove chicken & boil to reduce sauce if necessary (1/2 hr?).

Gus’ Chicken

February 5, 2012

UC Davis From 1970s Gus Lee’s chicken.  preheat oven 350°

  • 1/2 C oil
  • 1/2 C soy sauce
  • 1/2 C brown sugar
  • 1 -2 clove pressed garlic
  • chopped onion
  • chicken pieces cut up

Bake 1 hour, serve with rice, vegetables.

Chicken Provencal

January 22, 2012

Williams Sonoma 2003. Preheat oven 400°. Use cast iron Dutch Oven. Serves 4.

  • 1 chicken (3-4 LBs) cut up 8 pcs.
  • 1/4 C flour, season with salt & pepper
  • 1/4 C olive oil

Toss chicken in flour mixture. Heat oil in pot med-hi. Brown chicken 3 min per side in batches. Transfer to large plate.

  • 1 yellow onion (sweet) thinly sliced
  • 1/2 LB cremini mushrooms quartered

Add onions & mushrooms to pot until onions turn golden (about 4 mins). Remove from heat.

  • 2 C dry white wine
  • 1 1/2 TBs chicken demi-glace
  • 3 sprigs fresh thyme

Add wine and demi-glace, turn on heat high, bring to boil, stir occasionally. Return chicken to pot, add thyme. Bring to boil, reduce heat to low, cook 2 min. Transfer pot to oven, bake uncovered 25 min.

  • 1/2 LB Yukon gold potatoes, cut into 1/2 inch pcs.

Add potatoes to chicken pot, stir. Bake  uncovered 35 min more.

  • 1 pint (2 C) cherry tomatoes halved.

Remove pot from oven,  add tomatoes. Stir gently and let stand 5 min.

 

Riesling Chicken

January 22, 2012

Gourmet Epicurious. 4 Svgs Preheat oven to 350° Use cast iron Dutch Oven. Dry Rieslings Alsace “1 “, German  “Trocken” Mosel-Saar-Ruwer /  Baden-Württemberg, NY Finger Lakes region

  • 1 Whole chicken with skin 3 1/2 Lbs, cut up.(2 drum sticks, 2 thighs, breasts cut in half – 4 pcs)
  • 1 tsp salt
  • 3/4 tsp pepper
  • 1 TB oil
  • 1 TB butter

Pat chicken dry, sprinkle with salt & pepper. Heat  oil in dutch oven medium-high, add 1 TB butter until foam subsides. Brown chicken in 2 batches, turning once, about 10 minutes per batch. transfer to a plate. Pour off fat from pot.

  • 4 medium leeks, white only, finely chopped (2 Cups)
  • 2 TBs finely chopped shallots
  • 2 TBs butter

Cook leeks, shallots & butter in pot over med-hi heat until leeks are pale golden (5-7 mins).

  • 4 medium carrots, halved diagonally
  • 1 C dry riesling (preferably Alsatian)

Add chicken, skin side up with any juices to pot with leeks. Add carrots & wine and boil until liquid is reduced by half (3-4 mins). Cover pot and braise in oven 20 -25 mins.

  • 1 1/2 LB small (2 in) peeled red potatoes (or small Dutch yukon)
  • 2 TBs chopped flat leaf parsley

Cover potatoes with water, add 1 1/2 tsp salt. Bring to boil, reduce to simmer, cook 15 mins. Drain, add parsley and shake to coat.

  • 1/2 C crème frâiche
  • fresh lemon juice (Meyer preferably)

Stir crème frâiche, lemon juice, salt & pepper into chicken mixture, add potatoes.