The chicken thighs are cooked in two separate stages in this recipe, that was intended to be executed on a propane burner outdoors. The chicken is first fried to beautifully brown it, as well as render the fat from the skin. Next, it’s placed in a low oven to cook all the way through. The…
Chicken Cutlets Stuffed with Cheese and Ham
This recipe comes from chef Alexandra Raij who based it on a Spanish dish called flamenquines, a dish where chicken breasts are stuffed with a delicious mix of ham & cheese before being rolled up, egg coated, bread crumbed and fried. Her recipe mostly sticks to this lead, but rather than pounding the chicken breasts…
Chicken with Couscous, Dates and Almonds
The Deglet Nour dates shine best when cooked in chutneys, desserts or in a variety of North African dishes such as this succulent whole roast chicken. The chicken is cooked alongside a fluffy couscous used to absorb all the sweetness of the dates as well as the butteriness of the toasted almonds. For the best…
Chicken With Mushrooms & Vin Jaune
Ingredients ½ ounce morel mushrooms (dried) 3 ½ pounds chicken (cut into serving portions) Salt black pepper 1 tablespoon olive oil 14 tablespoons butter 1 onion (halve & slice thinly) 1 ½ cups vin jaune (if unavailable, replace with ¾ cup dry white & ¾ cup dry sherry) 8 ounces mixed mushrooms, sliced thinly (cremini,…