Coconut oil.

Sautee the onions and chicken tenders in coconut oil. It adds an unexpected flavor that takes a minute or two to identify. Once you figure it out - it's a WOW dish!

Fuji Apples

Curry Apple Stuffed Chicken Breast

Serves 4

4 Boneless Skinless Chicken Breast
1 cored, skinned & diced Fuji Apple
1 peeled & diced Vidalia Onion

Red Curry Powder
Ground Coriander
Cinnamon
Thyme
Salt & Black Pepper, to taste
Extra virgin olive oil

Soaked or Lightly Oiled Toothpicks

Preheat oven to 350 degrees Fahrenheit.

Prepare baking sheets by wrapping with tin foil and coating with non-stick spray or light coat of olive oil.

Wash chicken breasts under cool water. Butterfly using paring knife. Lightly coat chicken breasts with olive oil; sprinkle with thyme. Place open-faced on baking sheets.

Add 1 tbsp oil to sautee pan. Once hot, add onion and apple. Toss with curry powder, cinnamon, and coriander until evenly coated and browned. Remove mixture from skillet.

Fill center of butterflied chicken breasts with apple and onion mixture. Fold over chicken breasts; hold closed with toothpicks. Bake for 30 minutes.

Serve hot. Add salt and pepper to taste.

Enjoy!

Add sun dried tomatoes and a few drops of angastora bitters

Pumpkin

Whole chicken, red pearl onions, a small pie pumpkin, a larger pie pumpkin, cinnamon, nutmeg, ground clove, cardamom, salt, pepper, olive oil. Set aside breasts, make stock of rest of chicken, with salt, pepper, and cardamom. Cut the small pumpkin into 1" chunks. Steam briefly, cut off rind. Pan sear breasts with salt and pepper (just to brown the outsides). Hollow larger pumpkin, remove skins from onions. Put chicken breasts, 15-20 red pearl onions, and most of pumpkin chunks into the medium pumpkin. Sprinkle Cinnamon, nutmeg, clove, cardamom stirred into 1/2 cup chicken stock. Put lid on pumpkin, bake 425 deg for 1hr10 min or until chicken reaches 165 deg. Chop and sauté 5 red pearl onions, and steam 3/4 cup remaining pumpkin chunks until soft. Liquefy the sautéed onions, steamed chunks and 3/4 cup chicken stock in food processor, with cinnamon, nutmeg, clove, and cardamom to taste. Gently reduce the liquefied sauce in sauté pan over low heat to a thick gravy consistency. If a little white wine (which you are drinking) spills in while the judges are not looking, it's a happy accident, otherwise please keep the wine in your glass.
Remove chicken, red pearl onions, and pumpkin chunks from slumping cooked pumpkin. Serve with the spiced pumpkin gravy ladled over. Suggested side dish greens with a little garlic, and make pie of the pumpkin you cooked it in, for a late dessert.

ingredient: red potato
freebees: garlic, fresh rosemary, extra virgin olive oil, salt

POTATO/ROSEMARY ENCRUSTED CHICKEN

1 four pound roasting chicken
4 medium red potatoes
4 cloves garlic, grated or crushed into a fine paste
1/2 cup extra virgin olive oil
2 teaspoons fine grind sea salt or kosher flake salt
4 tablespoons finely chopped fresh rosemary

Directions

1. Preheat oven to 475F. With a mandoline or a sharp knife and a steady hand, thinly slice potatoes into 1/16” discs and toss with olive oil, 3 T rosemary (reserving 1 tablespoon for the finish), salt and garlic.

2. Allow mixture to steep for 15 minutes.

3. Place chicken in a dutch oven or other roasting vessel equipped with a lid.

4. Tile/layer the potato slices onto the chicken. Cover and put in the oven.

5. Bake until potatoes are nicely browned and chicken is done (approximately 45-60 minutes, internal temperature of the chicken should be at least 165F)

5. Remove from the oven, place the chicken on a cutting board. Add reserved 1 tablespoon of rosemary to the pan juices and simmer 1 minute.

6. Carve the chicken and serve with garlic/rosemary/evoo/schmaltzy pan juice deliciousness!

pomegranate seeds

for each person served:
1 small to medium yellow onion, thickly sliced
1/4-1/2 small red onion sliced as thinly as possible
1 chicken thigh or breast
bunch of thyme, 1-2 Tbs fresh leaves reserved
handful of pomegranate seeds

Heat oven to 350. Lightly salt and pepper the chicken and let rest. In a heavy ovenproof skillet, gently saute the yellow onion in olive oil with several sprigs of thyme, salt, and pepper until golden and caramelized. Remove from pan and set aside, removing sprigs. Over medium-high heat, brown the chicken on one side. Turn, and return the onions to pan. Place in oven and bake until chicken is done. Place on plate and sprinkle with the red onion, pomegranate seeds, and thyme leaves.

Oranges

Chicken with Garlic and Citrus Flavors
Ingredients
2 Chicken Breasts, skinless & boneless
8 Large garlic Cloves
1 Orange
2-3 Tbsp Lemon Juice
1 Tbsp Orange Marmalade
8-10 Basil leaves, finely chopped
Capers
Olive Oil
Salt and Black pepper to taste

Method
Cut the chicken breasts into 4 pieces; sprinkle with salt and pepper and set aside.
Cut the garlic into thin slices and set aside.
Cut the orange into slices and set aside.
Heat 2-3 olive oil Tbsp of olive oil in a non-stick pan and sauté the chicken breasts on both sides until lightly browned. Remove from the pan and set aside.
Add 1-1.5 Tbsp olive oil to the pan and fry the garlic slices until soft and slightly golden in color (do not let these turn brown).
Turn the heat to medium and add the chicken breast pieces back into the pan.
Add the lemon juice, orange marmalade, capers and the chopped basil over the chicken.
Add 5-7 orange slices over the chicken, cover and cook on low-to-medium heat until the sauce thickens.
Remove from heat and transfer to a serving plate. You may decorate with orange slices, if desired.

Leftover cranberry/orange sauce from Thanksgiving. (My cranberry sauce is super simple: I place a bag of cranberries and a cup of sugar in a pan, bring to a boil, chop down a bit, pour in the juice squeezed from two oranges and simmer a bit. I grate in the rind from the oranges near the end, using a microplane zester. A shot of Grand Marnier is good, too, but I leave it out if I have non-drinkers at my table.)

4 boneless chicken breasts
1 tsp. fresh rosemary, chopped
2 Tbl. olive oil
2 Tbl. butter
4 leeks, white and pale green sections only, chopped
1 cup whole berry cranberry/orange sauce

Sprinkle the chicken breasts with rosemary, salt and pepper. Heat 1 tablespoon oil and 1 tablespoon butter in a non stick pan. When bubbles in butter subside, add chicken breasts over moderate heat and brown well on each side. Remove to a side dish and keep warm. Lower heat under pan and add remaining butter and oil. Add leeks and cook, slowly, about 8 to 10 minutes until soft and lightly carmelized. Add cranberry sauce and chicken with any accumulated juices. Bring back to a boil, then reduce heat and simmer a minute to warm through the chicken. Taste sauce for seasoning. Serve with rice (I like brown) and something nice and dark green on the side.

Roasted beets

Roasted Chicken parts dark & light, 2 medium size sweet onions cubed, 1-2 bundles of fresh beats cubed roasted separately from the Chicken and onions and added at the end to the chicken and onions. Use a good olive oil to lightly coat the ingredients, perhaps fresh rosemary if available, coarse ground pepper and salt to taste.

mandarin oranges

3-4 lb roasting chicken
3 medium onions, cut into small chunks
1 can mandarin oranges, liquid reserved
fine grained sea salt
coarsely ground pepper
1 T dried rosemary

Preheat oven to 400. Wipe chicken dry inside and out with paper towels.Rub chicken with salt, pepper and rosemary. Truss chicken and place in roasting pan breast side down with onions scattered on the bottom of pan. Roast for 20 minutes, then carefully turn chicken so the breast side is facing down. Lower oven heat to 350 and continue roasting until chicken is cooked (leg will move easily in the joint).
Remove chicken from pan and allow to sit for 15 minutes before carving. Meanwhile, add mandarin oranges and reserved liquid to roasting pan and deglaze on the stove top. Pour over carved chicken and serve.

Chicken stock

Poached Chicken with Onion and Cracklings

1 medium onion, diced
1 split chicken breast, skin-on
3 cups chicken broth (store-bought is perfectly fine, so long as it is low-sodium)

Preheat oven to 325°F. Gently remove skin from each chicken breast, taking care not to tear skin. This is best done with one’s fingers. Loosen excess fat from the skin with the back of a knife or a teaspoon, and remove with a bit of paper towel. Dispose of fat, and reserve the two pieces of skin. Remove and dispose of any excess fat from the two skinless breast halves.

In an oven-proof sauce pan, place the stock, the diced onion, and the two breast halves (bone side up). Bring briefly to a boil, and then simmer gently, uncovered, for five minutes. Cover the sauce pan, and place in the oven for 15 minutes.

While chicken poaches, spray a thin film of olive oil onto a small sheet of aluminum foil, and place the two pieces of reserved chicken skin on it, stretching the skin as flat as possible. Season lightly with salt, and broil in toaster oven for about ten minutes, or until brown and thoroughly crisp. Blot any excess fat with a paper towel, and set aside.

After 15 minutes, remove the two half breasts from the sauce pan, and let cool to the touch. Strain stock and onions in a sieve, and return stock to sauce pan, reserving the onions in warm, covered bowl. Spoon off any excess fat from the stock, or pour off stock using a gravy separator. Bring stock to a boil on a medium flame and, skimming occasionally, reduce stock to a demi-glace. The reduction should coat the back of a wooden spoon, and will amount to just under half a cup. After the reduction is complete, correct the demi-glace for seasoning, and set aside.

As the stock reduces, separate the breast meat from the bone with a fork or with your fingers, disposing of bones, or reserving for another use. Slice the poached chicken into rough ½” cubes, salt lightly, and place in a warm, covered bowl. (The now-free toaster oven, set to about 130°F, is a good place to keep the diced onion and cubed chicken warm while reducing the stock.)

To serve, spoon the demi-glace onto two plates in equal amounts. In the middle of the demi-glace, place a mound of half of the diced onions, and then half of the cubed chicken on top of the onions. Into the chicken cubes on each dish, firmly plant a piece of the crisped chicken skin, as if it were a sail. Serve immediately.

Serves two.

Oranges

Cut chicken into small portions, skin on. Make basic stock with remainder and onions / garlic fried until translucent. Thighs work well. Fry chicken pieces in butter with a little olive oil to prevent burning, in batches turning occasionally until golden brown and cooked through adding more butter / oil as needed. Put chicken in casserole dish and sock up remainder of oil frying garlic / onions lightly, add fine orange zest at last minute. Transfer to casserole dish. Add stock and juice of several sweet oranges. Season as desired. Cover and cook in oven at low heat removing lid to reduce after 45 minutes. Serve with rice and green vegetables, garnish with toasted flaked onions and dried redcurrants.

Sausage

It begs the question: does the pig lie down with the chicken?

Heat the olive oil and saute the chicken & sausage separately until slightly brown. Remove from the pan then saute the onion until just opaque. Add the chicken & sausage, spices & cover for an hour or more so the chicken falls of the bone & the sausage can be cut with just a fork. Pinot or red zin & bon apetito~

sour cream

chicken, onions and sour cream

Sour Cream (full fat)

"CURRIED CHICKEN with SOUR CREAM & PERUVIAN ONIONS"

1 whole butterflied chicken,S&P

2 juicy medium red onions, prepared Peruvian style
(Halve onions, slice into paper thin crescents. Plunge into iced salted water for 10-15 minutes. Dry in paper towels. Dress with lime juice, lime zest, salt, and cilantro.)

Your favorite curry powder(s)

Fresh rosemary, thyme, cilantro, flat-leaf parsley, whole lime

Heat olive oil in10" cast iron skillet. When oil is shimmering, place chicken, skin side down, and weight with another skillet. Allow to cook on medium heat for about 20 minutes until skin is crisp. Turn, and cook until chicken is done.

Remove excess oil, but leave enough to warm the curry spices. Add along with fresh thyme, rosemary, and cook until fragrant. Deglaze with water, and allow to cook down a bit. Whisk in sour cream in small additions until the sauce is a bit thickened, and velvety. Warm through, but do not bring to a full boil. Refresh with additional herbs, cayenne, etc. Check S&P.

Place chicken onto a serving platter, skin side up.

Dress with yummy curried sour cream sauce. Top with Peruvian style pickled onions. Sprinkle with chopped cilantro and flat-leaf parsley.

Vinegar

Poulet Vinagre – Chicken with Vinegar

This is my version of a dish we’ve enjoyed in Paris, although it rarely turns up in French cookbooks, It’s both inexpensive and easy, the vinegar and onions adding piquant flavor that we both like. I’ve never tried it with bone-in thighs, as my partnerdoesn’t like fussing with them, but I’m sure they’d work equally well. If I have balsamic vinegar on hand, I use it for the final touches, but it works well without it. This recipe serves 2 quite nicely.

1 lb. boneless chicken thighs
1 medium-sized onion
red wine vinegar
oil
salt & pepper

Take off any easily-removable fat from the thighs. Peel onion and slice vertically, then cut the slices in half.
Put a little oil in a heavy frying pan with a lid, then turn the thighs in the oil to cover, then salt (if using) and pepper them as desired. Add water and a little of the red wine vinegar to the pan to about half cover them and spread the onions over the thighs and cover the pan. . Bring to a boil and then simmer for 5-10 minutes.
Pour off the water (which will remove most of the remaining fat, and add slightly less water and a little more vinegar. Continue cooking for another 10-15 minutes until the thighs are tender, adding a little vinegar as necessary so that the thighs don’t stick to the pan. When they’re about done and the onions soft, add a dash or two of vinegar, scraping the pan to free the chicken.
When finished there should be a little sauce with the tender chicken and onions. Put onto warm plates and pour the remaining liquid over the chicken and onions.

George Dorris

sugar

8-10 chicken thighs (with bone and skin)
4 cloves garlic (mashed into a paste)
2 tbs ginger powder (free spice)
⅛ tsp cayenne pepper powder (free spice)
2 C.sugar
½ tsp salt
½ tsp pepper
1 ⅓ C water

rub both sides of the chicken thighs with a mixture of garlic, ginger powder, cayenne, salt and pepper. let sit for at least 2 hours in refrigerator (24 hours desirable)

Make a carmel sauce by melting sugar in a saucepan over medium low until the sugar starts to turn amber color. Slowly stir in ALMOST boiling water and stir until a dark amber color. Be careful...this will go from perfect to burned in about 10 seconds. Set aside to cool.

put rubbed chicken into aluminum foil packets (2 per each) with a little water and seal tightly. Put on grill for 10 minutes and leave them alone. After ten minutes open packets (careful....steam is hot) and put on a platter.

Brush each side of the chicken with the carmel sauce and grill over low heat turning and basting often until the internal temp is 175.

Serve with pickled vegetables and white rice.

sit back and wait for your friends to tell you how great you are. this also works great with pork ribs but you didn't let me use them :(

red and green seedless grapes

Roasted Chicken and Grapes

Ingredients
1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces
1 1/2 pounds mixed red and green seedless grapes, stems removed
10 shallots, thinly sliced
6 sprigs thyme, leaves reserved
4 tablespoons extra virgin olive oil
Coarse salt and freshly ground black pepper

Directions
Heat oven to 450 degrees. Put half the oil in a roasting pan and put it in the oven for a couple of minutes, until the oil is hot. Add the chicken and turn it a couple times in the oil, leaving it skin side up. Sprinkle with salt and pepper and return to the oven.

While chicken is cooking, in a large bowl mix together grapes, shallots, thyme sprigs, remaining oil, and salt and pepper.

After the chicken has cooked for 15 minutes, turn the pieces, and add grape/shallot mixture the pan. Sprinkle chicken with half of the thyme leaves. Return to the oven for another 10 minutes.

Turn the chicken over again (now skin side up and nestled on top of the grape/shallot mixture). Baste with pan juices, and sprinkle chicken with remaining thyme leaves. Cook until the chicken is done, another 5 to 15 minutes.

Carrots.

First of all, it is not clear what kind of "chicken" is involved.

If it is a chicken from a farm, then it usually includes liver, stomach, chicken feet. If it is a supermarket chicken, it is just a body.

1. In any case, remove skin. If it is a supermarket chicken, then discard it with all the fat from the chicken. If it is a farm chicken, melt fat and skin to liquefy fat. Fry chicken liver on it. Add salt to taste. Eat it while it is hot.

2. Make chicken soup:
Cut chicken into pieces. Even simpler - buy chicken parts. I prefer dark meat for the soup, preferably legs (don't forget to remove skin). Put meat into a large pot, add water, get to the boiling point. Remove all the floating scum. Add two-tree whole large onions, a pound of carrots (save time, buy baby carrots). Add salt, pepper, bay leaves (I usually put them in a metal tea container, so that I can remove them later). Reduce heat to simmer and cook for one hour.

3. Remove and discard onions. Take meat out of the pot. Separate meat from bones and cartilage. Put meat back into the pot. Put bones and cartilage into a separate pot. As it is, the chicken soup is ready to eat. (I usually add dill to it, and cook for another 5 minutes, but I am not sure if dill counts as another ingredient).

4. Chop and fry another onion until golden. Remove from the skillet and put into the soup. Cut another pound of carrots and fry them until golden. Put them into soup. Simmer soup with onions and carrots for 10 minutes. Soup is ready (I usually cut and boil pieces of potatoes in the soup).

5. Make stock. Put bones and cartilage into another pot. If the chicken was bought at the farm, add chicken feed.Add enough water to have the level in the pot to be tree times the height of the ingredients. Add two whole onions and another pound of carrots. Get to the boil. Reduce heat and simmer for 4 hours. This should evaporate half of the water in the pot. Discard onions. Put some meat from the chicken soup and carrots from stock into a deep dish, put stock into it, and place it into the refrigerator. Gelatin extracted from cartilage and bones will harden the liquid. This dish should be eaten with horseradish.

red wine vinegar

Saute some garlic in olive oil.

Add seasoned (salted & peppered) thinly-sliced chicken breasts. Lightly brown one side over medium-high heat.

Add very liberal amounts of turmeric, cumin seed, and mustard seed.

Turn and brown the other side; immediately after turning, add very liberal amounts of the first 2 spices to the second side. (Note: A fair amount of the mustard seeds and some of the cumin seeds will most likely wind up in the pan rather than on the chicken. That's fine; later, they'll become part of the sauce.)

After the second side has browned, add red wine vinegar (about 1/4 to 1/3 cup for 4 to 5 chicken breasts) and lower the flame to medium.

Turn the breasts over every few minutes.

When the meat has cooked through (test for doneness with a knife), turn off the flame and remove the meat to a platter. Add some vinegar to the pan and scrape up the brown bits; the result will be a very viscous sauce that is too thick to pour and should be spooned over the chicken breasts.