CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

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Coq Au Riesling


  • 6 chicken legs, split at the joint (or a 3-pound/1.4-kg whole chicken, cut into 8 pieces)

  • Salt and freshly ground pepper

  • 1 tablespoon each butter and olive oil (or 2 tablespoons goose fat), plus more butter for frying 

  • 4 shallots, minced

  • 1 clove garlic, minced

  • 2 tablespoons Cognac

  • 1 cup/250 ml dry Riesling

  • 1/2 cup/125 ml chicken stock

  • 8 ounces/250 g mushrooms, quartered

  • 1/2 cup/125 ml creme fraiche or sour cream

  • Chopped fresh parsley or tarragon, for garnish


Sprinkle the chicken with salt and pepper. Heat the fat in a saute pan and brown the chicken on all sides, working in batches. When all the chicken is browned, remove it to a plate and add the shallots and garlic to the pan for 1 minute. Pour in the Cognac to deglaze. Put the chicken back in the pan. Pour in the wine and stock, cover and cook until the chicken is tender, about 20 minutes, turning once. 

Meanwhile, melt a little butter in a frying pan and cook the mushrooms until golden. When the chicken is cooked, remove it to a serving platter and keep warm. Boil the cooking liquid down to sauce consistency. Stir in the creme fraiche and mushrooms. When hot, taste and correct the seasonings. Pour the sauce over the chicken, sprinkle with the parsley and serve.



Hungarian Paprika Chicken

  • 3-4 lbs. chicken thighs, with skins and bones

  • Salt and Pepper

  • 1 tablespoon canola oil

  • 3 tablespoons unsalted butter

  • 1 large yellow onion, diced

  • 3 cloves garlic, peeled and minced

  • 3 tablespoons Hungarian Paprika

  • 3 tablespoons all-purpose flour

  • 1 cup canned crushed tomatoes

  • 1 cup chicken broth, low sodium

  • 1 lb egg noodles

  • 3/4 cup sour cream


  1. Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.

  2. Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.

  3. Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.

  4. Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.

  5. Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.



President's Chicken

What You'll Need

  • 1/4 cup (1/2 stick) butter or margarine

  • 2 tablespoons fresh lemon juice

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon pepper

  • 4 boneless, skinless chicken breast halves

What to Do

Preheat oven to broil. In a large skillet, mix together sauce ingredients; cook over low heat until butter has melted.
Place chicken breasts in a shallow baking dish; pour sauce over the chicken. Broil for 8 to 10 minutes per side or until no longer pink in center, turning chicken occasionally to coat well with the sauce.


Serve over rice or noodles and drizzle with the pan drippings for a delicious flavor boost. You can use chicken breasts with the bone-in and even leave the skin on; but remember to cook them a little longer.

For an alternate cooking method, you can bake the chicken for 15 minutes and broil for the last 5 minutes. 



Weeknight Roast Chicken


  • 4 Garlic Cloves

  • 2 tablespoons Dijon mustard

  • 2 tablespoons dry white wine

  • 2 tablespoons olive oil

  • 1 tablespoon soy sauce

  • 1 teaspoon Sriracha

  • 1 teaspoon herbes de Provence

  • 1/2 tablespoon kosher salt

  • 1 (3 1/2- to 4-pound) whole chicken, giblets discarded


1. Adjust oven rack to middle position, place 12-inch oven-safe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back.

2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes.

3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve.


CRANK THE HEAT: Turning the oven up to 450 degrees, instead of roasting at a more typical 350 to 375 degrees, ensures nicely browned, well-rendered skin.

USE A SKILLET:  Swapping a roasting pan for a skillet allows the juices to pool deeper in its smaller surface area, so less evaporates and more is left over for pan sauce.

“SEAR” THE THIGHS:  Placing the bird breast side up onto the preheated skillet sears the thighs, giving them a head start so that they cook in sync with the delicate breast meat.

TURN OFF THE HEAT:  Turning off the oven when the meat is halfway done allows the chicken to finish cooking very gently (it will rise 40 degrees) and not dry out.


WHITE MEAT: Insert probe low into thickest part of breast, just above bone (typically the coolest spot, as the bone conducts heat poorly). Withdraw probe slowly, checking for lowest registered temperature.

DARK MEAT: Insert probe down into space between tip of breast and thigh. Angle probe outward ever so slightly so it pierces meat in lower part of thigh.


NOTE FROM THE TEST KITCHEN : We prefer to use a 3 1/2- to 4-pound chicken for this recipe. If roasting a larger bird, increase the time when the oven is on in step 2 to 35 to 40 minutes. Cooking the chicken in a preheated skillet will ensure that the breast and thigh meat finish cooking at the same time. 



Chicken Salad Contessa


2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)

Good olive oil

Kosher salt and freshly ground black pepper

1/2 cup pecan halves

1/2 cup walnuts halves

1/2 cup good mayonnaise

1/2 cup sour cream

1 tablespoon chopped fresh tarragon leaves, divided

1 cup green grapes, cut in 1/2

Lettuce leaves, for serving


Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the mayonnaise, sour cream, 1/2 teaspoon salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.

Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.



Slow Cooker Butter Chicken


3 tablespoons vegetable oil

1 medium yellow onion, diced

3 cloves garlic, finely chopped

3 tablespoons grated ginger

1 tablespoon garam masala

1 6-ounce can tomato paste

3/4 teaspoon kosher salt

3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces

1 teaspoon lime zest

1 tablespoon lime juice

1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring)

1/2 cup chicken stock

1/4 cup cilantro leaves, for garnish (optional)

Cooked basmati or jasmine rice, for serving

Naan, for serving (optional)


  1. In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.

  2. Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.



Whole Slow Cooker-Poached Chicken

Author Notes: Very lightly adapted from Martha Stewart Living's One Pot. The technique here is the thing; the flavors can go in any direction. Swap out the Asian flavors for more traditional aromatics, if that's what you have. Serve it this way or use the meat in tacos, or salads, or sandwiches, or whatever; and then save the broth for something else. Or serve it this way and add egg noodles. On cooking times: Slow cookers vary wildly in how slow (or fast) they cook. One Pot recommends cooking on high for 2 hours, or low for 4 hours; my 4-pound-plus chicken took almost three hours on high to reach 165 degrees. So don't go by the cooking times; rely on an instant-read thermometer.

Serves: 4 
Prep time: 15 min 
Cook time: 4 hrs


3 bunches scallions
1 bunch cilantro, stems and leaves
1 whole chicken (about 4 pounds)

2 celery stalks, chopped into 2-inch pieces
12 shiitake mushrooms, stemmed
6 thin slices of ginger

6 star anise
1 teaspoon peppercorns (white, if possible)
1 tablespoon plus two teaspoons coarse salt

8 cups water


  1. In a 5- to 6-quart slow cooker—a smaller slow cooker will be too small—place two bunches of scallions and half the cilantro on the bottom. Then place the chicken on top, breast up. Add the celery, mushrooms, ginger, star anise, peppercorns, and salt. Then add the water, adding more if the chicken isn't covered (or almost covered). Cook on high for 2 to 3 hours (or on low for 4 or more hours), or until the chicken reaches 165 degrees.

  2. When the chicken is cooked, carve it into portions and divide it among the bowls. Divide the mushrooms among the bowls, too. Strain the broth and ladle it over the chicken and the mushrooms. Coarsely chop the remaining cilantro and scallions and sprinkle them over each bowl. Serve.



Hainanese Chicken Rice

Ingredients, for 6 servings
    •        3 lb (1.3 kg) whole chicken, giblets removed
    •        ¼ cup (60 g) kosher salt, divided
    •        4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
    •        1 bunch fresh scallion
    •        1 gal (3.7 L) cold water, plus more as needed
    •        2 tablespoons sesame oil
    •        ¼ cup (60 mL) sesame oil
    •        2 tablespoons chicken fat, chopped
    •        2 cloves garlic, minced
    •        1 tablespoon fresh ginger, minced
    •        1 teaspoon kosher salt
    •        2 cups (400 g) long grain rice, rinsed and drained
    •        2 cups (480 mL) reserved chicken poaching broth
    •        2 tablespoons sambal
    •        2 tablespoons sriracha
    •        2 teaspoons sugar
    •        1 tablespoon garlic, minced
    •        1 tablespoon fresh ginger, minced
    •        1 tablespoon lime juice
    •        2 tablespoons reserved chicken poaching broth
    •        2 tablespoons fresh ginger, grated
    •        2 tablespoons garlic, finely minced
    •        kosher salt, to taste
    •        3 tablespoons peanut oil
    •        1 tablespoon rice vinegar
    •        reserved fried garlic and ginger
    •        1 tablespoon oyster sauce
    •        3 tablespoons dark sweet soy sauce
    •        1 tablespoon light soy sauce
    •        2 tablespoons reserved chicken poaching broth
    •        2 cucumbers, thinly sliced, for serving
    •        1 bunch fresh cilantro, for serving


  1. To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.

  2. Remove any excess fat from the chicken and set aside for later.

  3. Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.

  4. Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.

  5. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.

  6. Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.

  7. After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.

  8. In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.

  9. Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.

  10. Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.

  11. While the rice is cooking, carve the chicken for serving.

  12. Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.

  13. Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.

  14. Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.

  15. Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.



Chicken Supremes in Vermouth

From "Private Collection: Junior League of Palo Alto"


  • 3 whole chicken breasts, boneless
  • 1 teaspoon cinnamon
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon white pepper
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 2 tablespoons chopped chives
  • 2/3 cup heavy cream
  • 1/2 cup dry vermouth
  • Chopped parsley


To ensure the delicate quality of the supremes, it is very important that the breasts be at room temperature before preparing.

Preheat oven to 300 degrees. Mix the 5 seasonings together on a sheet of waxed paper, then pat into breasts. Heat butter and oil in a heavy skillet. Saute breasts over medium-low to low heat for 1 minute per side, just until opaque. Place in a shallow baking dish and bake, uncovered, for 10 minutes (15 minutes if breasts are very thick).

Using same skillet, saute chives for 30 seconds. Add cream and vermouth, stirring with a flat whisk. Increase heat to medium and let simmer several minutes to thicken slightly.

Place chicken on a warm platter. Pour sauce over and sprinkle with chopped parsley.

Menu suggestion: Wonderful when served with wild rice and baby carrots.


Warm Chicken Salad


Warm Chicken Salad


  • 2 pounds (900g) chicken thighs, bone in and skin on (or 3 cups/ 405g leftover roast chicken)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons red wine vinegar
  • 1/2 cup (120ml) extra-virgin olive oil
  • 6 cups (120g) red leaf or Bibb lettuce, torn into large bite-size pieces
  • 1 cup (225g) boiled potatoes, cut into chunks or slices
  • 1 tablespoon chopped fresh chives

1 Heat the oven to 375 ° F (190 ° C). Pat the chicken dry and season well with salt and pepper. Lay the chicken, skin side up, on a rimmed baking sheet and bake for 1 hour, until the chicken is tender and the skin is crisp and brown. Cool slightly and store in the fridge for up to 5 days.

2 The day of: In a small bowl, whisk the vinegar with ½ teaspoon salt and a few grinds of pepper. Slowly drizzle in the olive oil, whisking constantly. Taste and adjust the seasoning.

3 Arrange a bed of lettuce on a platter. Remove the cooked chicken from the bones and shred into bite-size pieces (including the skin).

4 Put half of the vinaigrette in a large heavy nonreactive pan over medium heat. When it’s hot, add the chicken and potatoes. Cook, turning gently with a spatula from time to time, until the chicken and potatoes are warmed through, 3 to 5 minutes.

5 Drizzle a few spoonfuls of the remaining vinaigrette over the lettuce and then pile the chicken and potatoes on top. Sprinkle the chives over everything and serve immediately, with the rest of the vinaigrette on the side.



Rosy Chicken


  • 4 pounds (1.8kg) bone-in, skin-on chicken thighs or legs
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 large cloves garlic, finely chopped
  • 2 large tomatoes (about 12 ounces), chopped
  • 2 cups (300g) cherry tomatoes
  • 3 thyme sprigs
  • 1/2 teaspoon red pepper flakes
  • 10 fresh basil leaves, chopped
  • 2/3 cup (160ml) dry, fruity rosé
  • Rice, Oven-Roasted Polenta, or crusty bread for serving

1 Heat the oven to 375 ° F (190 ° C). Pat the chicken dry with paper towels and season with salt and pepper.

2 Put 1 tablespoon of olive oil, the garlic, and the chopped tomatoes in a baking dish large enough to hold all of the chicken in one layer. Arrange the chicken, skin side up, on top. Scatter the cherry tomatoes over the chicken, tucking them into the crevices wherever they’ll fit.

3 Add the thyme sprigs to the dish and sprinkle the pepper flakes and basil evenly over the chicken, followed by more salt and pepper. Pour the rosé gently into the crevices, being careful not to splash the chicken. Drizzle the remaining 2 tablespoons olive oil over everything.

4 Bake the chicken, uncovered, until the skin is crisp and the tomatoes have slackened and started to caramelize, about 1 hour.

5 If the sauce seems thin, transfer the chicken to a plate and turn up the heat for a few minutes; let the sauce boil until it thickens and becomes glossy. Discard the thyme sprigs, taste, and adjust the seasoning.

6 Return the chicken to the sauce and let cool. Cover and refrigerate in the pan for up to 5 days.

7 The day of: Reheat the chicken in the pan in a 250 ° F (120 ° C) oven for about 20 minutes. Serve with rice, polenta, or crusty bread.


Chicken Cutlets with Charmoula and Preserved Lemon


Chicken Cutlets with Charmoula and Preserved Lemon


  • 1 cup (20g) packed fresh flat-leaf parsley leaves
  • 1 cup (20g) packed fresh cilantro leaves and stems
  • 2 scallions, trimmed and chopped
  • 1 clove garlic, peeled
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • Large pinch of Aleppo pepper or crushed red pepper flakes
  • Finely grated zest of 1 lemon
  • 3/4 cup (175ml) extra-virgin olive oil
  • 2 tablespoons red wine vinegar


  • 6 boneless, skinless chicken cutlets
  • 3 tablespoons chopped preserved lemon
  • Salt and freshly ground black pepper

1 To make the charmoula, combine the parsley, cilantro, scallions, garlic, cumin, cinnamon, salt, Aleppo pepper, and lemon zest in the bowl of a food processor. With the machine running, add the olive oil in a slow, steady stream, stopping once or twice to scrape down the sides of the bowl. Pulse in the vinegar. The charmoula should be loose enough to drop from a spoon; if not, add more oil. Taste and adjust the seasoning. Store one-third of the charmoula in a container for the grain salad and other uses. Set aside the remaining charmoula while you prepare the chicken cutlets.

2 Flatten the chicken cutlets between sheets of parchment paper until 1/3 inch (8mm) thick. Mix half of the reserved charmoula with the preserved lemon and spread it all over the cutlets. Cover and place in the fridge until you’re ready to eat. Reserve the remaining charmoula for serving.

3 The day of: Heat the grill to medium-high. Grill the cutlets, turning once when the bottom side is browned and cooked around the edges, about 3 minutes. Grill until just cooked through, another 3 minutes, then put the cutlets on a serving platter. Top with a few spoonfuls of the reserved charmoula and season with salt and pepper.



Chicken Fingers


  • 1 1/2 cups (190g) all-purpose flour
  • Salt and freshly ground black pepper
  • 3 cups (215g) panko
  • 1 cup (100g) grated Parmesan
  • 3 teaspoons finely chopped fresh oregano
  • 6 large eggs
  • 3 pounds (1.4kg) boneless, skinless chicken thighs (or breasts), cut lengthwise into 1-inch strips
  • Vegetable oil
  • About 4 tablespoons unsalted butter

1 Heat your oven to 450 ° F (230 ° C). Put the flour in a medium bowl and season generously with salt and pepper— stir through with a fork.

2 Put the panko in a second medium bowl, add the Parmesan and oregano, and season generously with salt and pepper. Stir through until everything is well-combined.

3 Crack the eggs into a third bowl and beat them lightly with the fork. You will need two large baking sheets for cooking the chicken. If you have a third baking sheet, use it to set the coated chicken on top of; otherwise use a couple of large plates. Drop a handful of the chicken strips into the seasoned flour, toss to coat, then shake off any excess. Dip them all at once in the egg mixture, folding them into the egg to thoroughly coat them; and then in the panko, pressing lightly so that the panko adheres. As you finish each handful, set them out on the baking sheet or plates. Doing this a handful at a time is a little messier but much faster; get in there and give it a try!

4 Generously coat the base of two baking sheets with vegetable oil; add two tablespoons butter to each. Place the baking sheets in the oven to heat. When the butter has finished foaming and just starts to brown, gently lay the chicken strips on the baking sheets. Cook for 10 minutes, until the bottoms are golden brown and crispy. Use tongs to turn them over and cook for another 10 minutes, until both sides are evenly browned and the chicken is cooked through. Add more butter and oil as needed.

5 Let the chicken fingers cool, then store in a covered container in the fridge.

6 The day of: Reheat the chicken fingers uncovered on a baking sheet in a 300 ° F (150 ° C) oven.



Arroz Caldo


Arroz Caldo


  • Boneless chicken, julienned
  • A pinch of saffron
  • Garlic
  • Ginger
  • Yellow Onions
  • Salt
  • White Pepper
  • 2 tbsp powder chicken broth
  • 1 cup rice (washed)
  • 1 carton liquid chicken broth
  • 2 cans quail eggs
  • Condiments: green onions, toasted garlic, lemon


  1. Toast a pinch of saffron then remove and set aside
  2. Saute garlic, ginger, yellow onions and chicken
  3. Add a pinch of salt and 2 tbsp of powder chicken broth
  4. Add rice, saffron and white pepper
  5. Continue to saute, then add the liquid chicken broth. Add water if desired.
  6. Add quail eggs
  7. Top with green onions, toasted garlic and lemon to taste.


Crockpot Chicken Gnocchi Soup


Crockpot Chicken Gnocchi Soup

Ingredients (serves 8-10):

  • 1 lb. boneless skinless chicken breasts
  • 2 cups mirepoix (just a simple mixture of chopped onions, celery, and carrots)
  • 1-2 teaspoons dried basil
  • 1-2 teaspoon Italian seasoning
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 4 cups chicken broth
  • 3 tablespoons cornstarch dissolved in 2 tablespoons water
  • 2 12 ounce cans evaporated milk
  • 2 1lb. packages (about 4 cups)
  • 6 slices bacon
  • 2-3 cloves garlic, minced
  • 5 ounces fresh baby spinach


  1. Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
  2. Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes - 1 hour until the soup has thickened and the gnocchi has softened.
  3. While the soup is thickening, cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
  4. Add any additional liquid as needed (I added about a cup of water once it started to thicken) and season again with salt and pepper as needed.



Roast Chicken with Potatoes and Olives



  • 1 bay leaf, crushed
  • 1 teaspoon fennel seeds
  • ½ teaspoon crushed red pepper flakes; plus more for serving (optional)
  • 1½ pound fingerling potatoes, halved
  • ½ cup pitted Kalamata olives
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 chicken legs (thigh and drumstick; about 3 lb.)
  • ½ cup fresh flat-leaf parsley leaves with tender stems
  • 1 teaspoon finely grated lemon zest

Preparation: active 15 mins, total: 1 hour

  • Preheat oven to 450°. Pulse bay leaf, fennel seeds, and ½ tsp. red pepper flakes in spice mill until finely ground.

  • Toss potatoes, olives, 2 Tbsp. oil, and half of spice mixture in a large bowl; season with salt and pepper.

  • Place chicken on a rimmed baking sheet and rub with remaining 2 Tbsp. oil; season with salt and pepper and rub with remaining spice mixture.

  • Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35–45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.



Vinegar-Marinated Chicken with Buttered Greens and Radishes

Ingredients: Makes 4

  • 2 pounds skin-on bone-in chicken thighs
  • Kosher salt and freshly ground black pepper
  • ¼ cup plus 1 tablespoon distilled white vinegar
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 8 radishes, quartered, halved if small
  • 1 bunch mustard greens, leaves torn
  • 4 tablespoons tarragon leaves, divided

Preparation: active, 25 mins  Total: 55 mins

  • Season chicken with salt and pepper and place in a large baking dish. Pour ¼ cup vinegar over chicken and let sit 15–20 minutes. Remove chicken from marinade and pat skin dry. Reserve baking dish (no need to wipe it out).

  • Preheat oven to 400°. Heat oil in a large skillet over medium. Working in batches, cook chicken, skin side down, until skin is golden brown and crisp, 8–10 minutes; turn and cook until other side is just browned, about 4 minutes. Transfer chicken to reserved baking dish; reserve skillet. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 10–12 minutes.

  • Meanwhile, heat butter in same skillet over medium-high. Add radishes, season with salt and pepper, and cook, stirring occasionally, until radishes are browned and tender, about 5 minutes. Add mustard greens and toss to coat; season with salt and pepper. Cook, stirring occasionally, until mustard greens are just wilted, about 2 minutes (they should still have some spring in their step). Add 2 Tbsp. tarragon and remaining 1 Tbsp. vinegar; toss to combine.

  • Serve greens and radishes with chicken topped with remaining 2 Tbsp. tarragon.



Crispy Chicken Thighs with Bacon and Wilted Escarole

Ingredients: Serves 4

  • 4 large skin-on, bone-in chicken thighs (about 1½ pounds total)
  • Kosher salt, freshly ground pepper
  • 1 tablespoon vegetable oil
  • 4 slices bacon, coarsely chopped
  • 1 shallot, finely chopped
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • 1 head of escarole, torn into large pieces
  • 1 lemon, quartered

Preparation: Total: 45 mins

  • Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 10–12 minutes. Turn chicken over and cook until cooked through, 8–10 minutes longer. Transfer thighs to a cutting board or large plate.

  • Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add shallot and ½ tsp. red pepper flakes and toss to coat. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier). 

Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.



Kimchi-Braised Chicken with Bacon

Ingredients: Serves 4

  • 1 tablespoon vegetable oil

  • 4 ounces slab bacon, sliced ¼ inch thick, cut crosswise into 1-inch pieces

  • 1 3½–4-pound chicken, cut into 10 pieces; or 4 chicken legs, drumsticks and thighs separated, plus 2 skin-on, bone-in breasts, cut crosswise

  • Kosher salt, freshly ground pepper

  • 8 garlic cloves, lightly crushed

  • 1 pint cherry tomatoes

  • 1 cup dry white wine

  • 2 cups kimchi with juices, divided

  • 6 ounces wide egg noodles

  • 2 tablespoons unsalted butter

  • 2 tablespoons sliced chives, divided


Heat oil in a large Dutch oven or skillet over medium and cook bacon, turning occasionally, until brown and lightly crisped, 5–8 minutes. Transfer to a plate. 

Season chicken generously with salt and pepper. Cook, skin side down, in bacon drippings, until skin is very deep golden brown, 12–15 minutes. Transfer to plate with bacon, placing skin side up. 

Add garlic and tomatoes to same pot and cook, stirring occasionally, until garlic is lightly browned and tomatoes have burst, about 5 minutes. Add wine, scraping up browned bits. Bring to a boil and cook until reduced by three-fourths. 

Add half of kimchi and nestle bacon and chicken, skin side up, into tomatoes (make sure chicken skin is above surface of liquid to keep it crispy). Bring to a simmer and cook, reducing heat if needed, until chicken is tender and cooked through, 45–60 minutes. 

Transfer chicken back to plate and bring braising liquid to a simmer; cook until slightly thickened, 8–10 minutes.

Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Return noodles to pasta pot and add butter and ¼ cup pasta cooking liquid. Toss, adding more pasta cooking liquid as needed, until pasta is coated with buttery sauce. Season with salt and pepper. 

Stir remaining kimchi into chicken braising liquid; season with salt and pepper. Place chicken, skin side up, in braising liquid. Sprinkle half of chives over chicken and half over noodles; toss noodles to combine.

Serve chicken and tomato-kimchi sauce over buttery noodles.


Chicken Adobo


Chicken Adobo

Serves 2


  • 4 (5-7 oz) bone-in, skin on chicken thighs, trimmed
  • 2 tablespoons soy sauce
  • 3/4 cup coconut milk
  • 1/2 cup water
  • 1/3 cup cider vinegar
  • 4 garlic cloves, peeled
  • 2 bay leaves
  • 1 teaspoon pepper
  • 1 scallion, sliced


  1. Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes or up to an hour.
  2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 10-inch nonstick skillet and set aside soy sauce.
  3. Place skillet over medium-high heat and cook until chicken skin is browned, 10 minutes. While chicken is browning, whisk coconut milk, water, vinegar, garlic, bay leaves, and pepper into soy sauce.
  4. Transfer chicken to plate and discard fat in skillet. Return chicken to skillet skin side down, add coconut milk mixture, and bring to a boil. Reduce heat to medium-low and simmer uncovered, for 15 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, 15-20 minutes longer. Transfer chicken to platter and tent loosely with aluminum foil.
  5. Discard bay leaves. Return sauce to simmer and cook until slightly thickened and reduced, about 2 minutes.