Paella with Seafood, Chicken, and Chorizo

Cook Time: 1 hr 10 min
Level: Intermediate
Yield: 2 to 4 servings


Ingredients

2 chicken thighs
2 chicken legs
1 teaspoon dried oregano
2 tablespoons sweet paprika
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 Spanish chorizo sausage
4 garlic cloves, crushed
1 Spanish onion, diced
1 (16-ounce) can whole tomatoes, drained and hand-crushed
1 cup Spanish rice, short to medium grain
1 teaspoon saffron threads
3 cups water, warm
4 jumbo shrimp, peeled with heads and tails on
2 lobster tails, split
6 littleneck clams, scrubbed
1/2 cup sweet peas, frozen and thawed
Fresh flat-leaf parsley leaves, for garnish
Lemon wedges, for serving


Directions

Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.


Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.


Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.


Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.

From: foodnetwork.com

Chicken Enchiladas

Cook Time: 15 min
Level: Intermediate
Yield: 16 enchiladas, 8 servings

Ingredients

* 3 tablespoons vegetable oil
* 1 1/2 pounds skinless boneless chicken breast
* Salt and pepper
* 2 teaspoons cumin powder
* 2 teaspoons garlic powder
* 1 teaspoon Mexican Spice Blend
* 1 red onion, chopped
* 2 cloves garlic, minced
* 1 cup frozen corn, thawed
* 5 canned whole green chiles, seeded and coarsely chopped
* 4 canned chipotle chiles, seeded and minced
* 1 (28-ounce) can stewed tomatoes
* 1/2 teaspoon all-purpose flour
* 16 corn tortillas
* 1 1/2 cups enchilada sauce, canned
* 1 cup shredded Cheddar and Jack cheeses
* Garnish: chopped cilantro leaves, chopped scallions, sour cream,
chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper.
Brown chicken over medium heat, allow 7 minutes each side or until no
longer pink. Sprinkle chicken with cumin, garlic powder and Mexican
spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and
chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded
chicken to saute pan, combine with vegetables. Dust the mixture with
flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and
makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with
a ladle of enchilada sauce. Using a large shallow bowl, dip each
tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken
mixture in each tortilla. Fold over filling, place 8 enchiladas in
each pan with seam side down. Top with remaining enchilada sauce and
cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese
melts. Garnish with cilantro, scallion, sour cream and chopped
tomatoes before serving. Serve with Spanish rice and beans.

Chicken Parmesan

Cook Time: 40 min
Level: Intermediate
Yield: 4 servings

Ingredients

* 1/4 cup extra-virgin olive oil, plus 3 tablespoons
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 2 bay leaves
* 1/2 cup kalamata olives, pitted
* 1/2 bunch fresh basil leaves
* 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
* Pinch sugar
* Kosher salt and freshly ground black pepper
* 4 skinless, boneless, chicken breasts (about 11/2 pounds)
* 1/2 cup all-purpose flour
* 2 large eggs, lightly beaten
* 1 tablespoon water
* 1 cup dried bread crumbs
* 1 (8-ounce) ball fresh buffalo mozzarella, water drained
* Freshly grated Parmesan
* 1 pound spaghetti pasta, cooked al dente

Directions

Coat a saute pan with olive oil and place over medium heat. When the
oil gets hazy, add the onions, garlic, and bay leaves; cook and stir
for 5 minutes until fragrant and soft. Add the olives and some
hand-torn basil. Carefully add the tomatoes (nothing splashes like
tomatoes), cook and stir until the liquid is cooked down and the sauce
is thick, about 15 minutes; season with sugar, salt and pepper. Lower
the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little
assembly line. Put the chicken breasts side by side on a cutting board
and lay a piece of plastic wrap over them. Pound the chicken breasts
with a flat meat mallet, until they are about 1/2-inch thick. Put the
flour in a shallow platter and season with a fair amount of salt and
pepper; mix with a fork to distribute evenly. In a wide bowl, combine
the eggs and water, beat until frothy. Put the bread crumbs on a
plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large
oven-proof skillet. Lightly dredge both sides of the chicken cutlets
in the seasoned flour, and then dip them in the egg wash to coat
completely, letting the excess drip off, then dredge in the bread
crumbs. When the oil is nice and hot, add the cutlets and fry for 4
minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with
mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15
minutes or until the cheese is bubbly. Serve hot with spaghetti.

Chicken Satay

Cook Time: 10 min
Level: Easy
Yield: 20 skewers

Ingredients
Marinade:

* 1 cup plain yogurt
* 1 teaspoon freshly grated ginger
* 1 teaspoon minced garlic
* 1 tablespoon curry powder
* 1 1/2 pounds skinless, boneless chicken breasts, cut into strips
* 20 wooden skewers, soaked in water 30 minutes
* Vegetable oil, for grilling
* Butter lettuce leaves
* Fresh cilantro leaves
* Peanut sauce, recipe follows

Directions

Combine the yogurt, ginger, garlic, and curry powder in a shallow
mixing bowl, stir to combine. Place the chicken strips in the yogurt
marinade and gently toss until well coated. Cover and let the chicken
marinate in the refrigerator for at up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer
in and out of the meat, down the middle of the piece, so that it stays
in place during grilling. Place a grill pan over medium heat and brush
it with oil to prevent the meat from sticking. Grill the chicken
satays for 3 to 5 minutes on each side, until nicely seared and cooked
through. Serve the satays on a platter lined with lettuce leaves and
cilantro; accompanied by a small bowl of peanut sauce on the side.
Peanut Sauce:

* 1 cup smooth peanut butter
* 1/4 cup low-sodium soy sauce
* 2 teaspoons red chili paste, such as sambal
* 2 tablespoons dark brown sugar
* 2 limes, juiced
* 1/2 cup hot water
* 1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar,
and lime juice in a food processor or blender. Puree to combine. While
the motor is running, drizzle in the hot water to thin out the sauce,
you may not need all of it. Pour the sauce into a nice serving bowl
and garnish with the chopped peanuts. Serve with chicken satay.

Yield: 3 cups

Crisp Chicken Wings with Chili-Lime Butter

Cook Time: 25 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 4 pounds chicken wings
* Extra-virgin olive oil
* Kosher salt and freshly ground black pepper
* 8 tablespoons (1 stick) unsalted butter, softened
* 1 big, fat rounded tablespoon Thai red curry paste
* 1/4 cup honey
* 1/4 cup soy sauce
* 1 lime, halved
* Chopped cilantro leaves, for garnish

Directions

Preheat the oven to 425 degrees F.

Rinse the wings under cool water and pat dry. Put them in a bowl,
drizzle with olive oil and season well with salt and pepper. Toss to
coat with the seasoning. Then spread the wings out on a baking sheet
and roast about 25 minutes until the skin gets crisp and brown, and
the meat is tender.

While you wait, throw the butter, red curry paste honey and soy sauce
into a blender. Season with salt and puree. Scrape into a big bowl.
When the wings come out of the oven put add to the bowl with the curry
butter. Squeeze the juice of the lime over the wings. Give it a toss
and you're done. Garnish with cilantro.

Chicken Noodle Soup

Yield: 6 to 8 servings

Ingredients
For the soup:

* Extra-virgin olive oil
* 3 cloves garlic, smashed
* 2 large carrots, chopped
* 1 medium onion, chopped
* 2 ribs celery, sliced
* 1 bay leaf
* 4 fresh thyme sprigs
* 3 quarts low-sodium chicken broth
* 5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish
* 4 black peppercorns
* Kosher salt
* Grated Parmigiano-Reggiano, for garnish

For the meatballs:

* 1 medium onion, diced
* Olive oil
* 6 links organic chicken-apple sausage meat
* 1 egg
* 1 teaspoon fresh thyme leaves
* 1 handful fresh parsley leaves
* 1/4 cup grated Parmigiano-Reggiano
* 2 pounds frozen cheese tortellini, store bought
* Kosher salt and freshly ground black pepper


Directions

Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.


For the meatballs:

Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.


Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.

Chicken Pot Pie

Cook Time: 1 hr 20 min
Level: Easy
Yield: 4 servings

Ingredients
Chicken Broth:

* 1 whole chicken, 3 pounds
* 1 gallon cool water
* 2 carrots, cut in 2-inch pieces
* 2 celery stalks, cut in 2-inch pieces
* 1 onion, halved
* 1 head garlic, halved horizontally
* 2 turnips, halved
* 4 fresh thyme sprigs
* 2 fresh rosemary sprigs
* 1 bay leaf

Pot Pie:

* 1/4 pound (1 stick) unsalted butter
* 1/2 cup all-purpose flour
* Sea salt and freshly ground black pepper
* 3 carrots, cut in 1/2-inch circles
* 1 bag frozen or fresh pearl onions, see note
* 1 box frozen or fresh peas, see note
* Leaves from 4 fresh parsley sprigs
* 2 frozen puff pastry sheets, thawed
* 1 egg mixed with 3 tablespoons water
* 1/4 cup shredded Parmigiano-Reggiano


Directions

Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.


Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat.


Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.


Notes: If using fresh pearl onions, blanch for 2 minutes in salted boiling water; then pinch the skins off -- if using frozen, run under cool water for 2 minutes to thaw.


If using fresh peas, blanch for 2 minutes in salted boiling water--if using frozen, run under cool water for 2 minutes to thaw.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Cook Time: 45 min
Level: Easy


Roasted Tomatillo Chile Salsa:
Ingredients

* 1 pound tomatillos, husked
* 1 white onion, peeled, sliced, quartered or whole
* 4 garlic cloves
* 2 jalapenos
* 2 teaspoons ground cumin
* 1 teaspoon salt
* 1/2 cup chopped cilantro leaves
* 1/2 lime, juiced

Enchiladas:

* Extra-virgin olive oil
* 1/2 medium onion, diced
* 3 garlic cloves, chopped
* 1 1/2 teaspoon ground cumin
* 1/4 cup all-purpose flour
* 2 cups chicken stock, storebought
* Chopped cilantro leaves
* 1 deli roasted chicken (about 3 pounds), boned, meat shredded
* Salt
* Freshly ground black pepper
* 10 large flour tortillas
* 1/2 pound Monterey Jack cheese, shredded
* 2 cups sour cream
* Chopped tomatoes and cilantro leaves, for garnish
* Spicy Black Beans, recipe follows
* Yellow Rice, recipe follows
* Guacamole, optional


Preheat oven to 400 degrees F.


For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.


Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.


Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.


Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.


Spicy Black Beans:

* 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
* 3 tablespoons extra-virgin olive oil
* 1/2 medium onion, diced
* 1 jalapeno pepper, chopped
* 2 cloves garlic, chopped
* 1 bay leaf
* Kosher salt
* freshly ground black pepper


In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.


In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.


Yellow Rice:

* 2 cups long-grain rice
* 4 cups water
* 2 cloves garlic, smashed
* 1 tablespoon turmeric
* 1 teaspoon kosher salt
* 1 bay leaf

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

The Ultimate Barbecued Chicken

Cook Time: 1 hr 5 min
Level: Intermediate
Yield: 6 servings

Ingredients
Brine:

* 2 quarts water
* 2 tablespoons kosher salt
* 1/4 cup brown sugar
* 2 garlic cloves, smashed with the side of a large knife
* 4 sprigs fresh thyme
* 6 chicken legs and thighs, still connected, bone in, skin on,
about 10 ounces each

The Ultimate Barbecue Sauce:

* 1 slice bacon
* 1 bunch fresh thyme
* Extra-virgin olive oil
* 1/2 onion, chopped
* 2 garlic cloves, chopped
* 2 cups ketchup
* 1/4 cup brown sugar
* 1/4 cup molasses
* 2 tablespoons red or white wine vinegar
* 1 tablespoon dry mustard
* 1 teaspoon ground cumin
* 1 teaspoon paprika or smoked paprika if available
* Freshly ground black pepper

Directions

For the brine, in a mixing bowl combine the water, salt, sugar,
garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable
plastic bag. Add the chicken, close the bag and refrigerate 2 hours
(if you've only got 15 minutes, that's fine) to allow the salt and
seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme
and tie with kitchen twine so you have a nice bundle. Heat about 2
tablespoons of oil in a large saucepan over medium heat. Add the thyme
and cook slowly 3 to 4 minutes to render the bacon fat and give the
sauce a nice smoky taste. Add the onion and garlic and cook slowly
without coloring for 5 minutes. Add the remaining ingredients, give
the sauce a stir, and turn the heat down to low. Cook slowly for 20
minutes to meld the flavors. Once the sauce is done cooking, remove
about 1 1/2 cups of the sauce and reserve for serving along side the
chicken at the table. The rest of the barbecue sauce will be used for
basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium
heat. Take a few paper towels and fold them several times to make a
thick square. Blot a small amount of oil on the paper towel and
carefully and quickly wipe the hot grates of the grill to make a
nonstick surface. Take the chicken out of the brine, pat it dry on
paper towels. Arrange the chicken pieces on the preheated grill and
cook, turn once mid-way, and cook for a total of 10 minutes. Transfer
the grill marked chicken to a cookie sheet and then place in the oven.
Cook the chicken for 15 minutes, remove it from the oven and then
brush liberally, coating every inch of the legs with the barbecue
sauce and then return to the oven for 25 to 30 more minutes, basting
the chicken for a second time half way through remaining cooking time.
Serve with extra sauce.

From: foodnetwork.com

Teriyaki Chicken Wings

Cook Time: 30 min
Level: Easy
Yield: 12 cocktail servings

Ingredients
Wings:

* 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
* Salt and freshly ground black pepper
* Olive oil
* 1 tablespoon sesame seeds, toasted in a skillet over medium heat
until lightly browned
* Leaves from 1/2 bunch fresh cilantro, chopped

Teriyaki Sauce:

* 1 cup low-sodium soy sauce
* 1 cup grapefruit juice
* 1/4 cup hoisin sauce
* 1/4 cup ketchup
* 3 tablespoons rice wine vinegar
* 1/4 cup brown sugar
* 1 fresh, hot red chile, halved
* 5 garlic cloves, halved
* 2-inch piece fresh ginger, smashed with the side of a large knife

Directions

Preheat the oven to 400 degrees F.

Season the chicken wings with salt and pepper and drizzle a little
olive oil on them to prevent sticking. Lay the wings in a single layer
on a baking sheet. Bake for 30 minutes or until the skin gets crispy
and the wings are cooked through.

Meanwhile, combine the teriyaki sauce ingredients in a large saucepan.
Simmer over low heat and reduce until slightly thickened. Pour the
sauce into a large bowl. Dump the wings into the bowl and toss to coat
them with the sauce. Transfer to a serving platter and sprinkle with
the sesame seeds and cilantro. Serve hot.

Grilled Chicken Breast with Ginger and Soy

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 cups soy sauce
* 1/2 cup extra-virgin olive oil
* 1/4 cup dark sesame oil
* 1 lime, juiced
* 4 inches fresh ginger, chopped
* 2 garlic cloves, chopped
* 1/2 cup chopped fresh cilantro leaves
* 4 boneless, skinless chicken breasts, pounded thin

Directions

Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame
oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro
in the bottom of each of 2 large freezer bags. Put 2 chicken breasts
in each bag and get them coated with the marinade. Then set the bags
on a work surface, force the air out and seal them. Allow chicken to
marinade for 1 hour. You can also freeze the chicken right in the
marinade at this point. To do so fold each bag over the chicken 3
times, tape them well, and date them. Put it in the freezer for up to
2 months.

Place a large grill pan on 2 burners over medium-high heat, or preheat
an outdoor gas or charcoal grill. Fold a few paper towels into a thick
square. Blot some oil on the paper towels and then carefully and
quickly wipe the ridges of the gill pan or the hot grates of the grill
to make a non-stick surface.

Remove the chicken breasts from the marinade and season with salt and
pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on
each side until charred and firm. Serve with the sesame noodles and
cucumber pickles.

The Ultimate Roast Chicken

Cook Time: 1 hr 20 min
Level: Easy
Yield: 4-6 servings

Ingredients

* 1 (5 1/2 pound) free-range chicken
* 1/2 bunch each fresh oregano, thyme, and parsley
* 1/4 pound unsalted butter, softened
* Kosher salt and freshly ground black pepper
* 1 orange, halved
* 1/2 head garlic
* 1 medium white onion, halved, plus 1 onion
* 6 strips smoked bacon
* 2 tablespoons all-purpose flour
* 1 1/2 cups chicken broth
* 1/4 cup dry sherry
* Serving suggestion: roast potatoes, watercress and gravy.

Directions

Preheat oven to 425 degrees F.

Rinse the chicken with cool water, inside and out. Pat it dry with
paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop
the other half. In a small bowl, mash the softened butter with the
chopped herbs, until combined. Rub the herbed butter under the skin,
as well as all over the outside of the chicken. Season the bird all
over with salt and pepper. Stuff the cavity with the orange, garlic, 1
onion, and the remaining herbs. Tie the legs together with kitchen
twine to help hold its shape. Place the chicken, breast-side up, in a
roasting pan. Put the remaining onion into the pan, which will help
color and flavor the sauce. Lay the strips of bacon across the breast
of the chicken and roast for 25 minutes.

Remove the bacon and baste the chicken with the drippings and cook for
another 25 minutes to brown the skin. The chicken is done when an
instant-read thermometer reads 165 degrees F when inserted into the
thickest part of the thigh (the legs of the chicken should wiggle
easily from the sockets too.) Remove the chicken to a platter and let
stand for 10 minutes, so the juices settle back into the meat before
carving.

Meanwhile, remove the softened onion from the roasting pan. Tilt the
pan so the drippings collect in 1 corner, skimming off as much fat as
possible, and leaving the drippings. Place the roasting pan on top of
the stove over medium heat and take a wooden spoon to scrape up the
flavor from the bottom of the pan. Stir the flour into the drippings
to make a roux-like paste. Pour in the chicken broth in stages;
continue to stir to dissolve the flour evenly to prevent lumps. Stir
in the sherry and season with salt and pepper.

To serve, carve the chicken tableside and squeeze the oranges from the
cavity over the meat.

From: foodnetwork.com

Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon

Cook Time: 1 hr 20 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 heads garlic, cut in 1/2 horizontally
* Kosher salt
* Freshly ground black pepper
* Extra-virgin olive oil
* 2 whole fresh thyme sprigs, plus leaves from 6 sprigs
* 2 lemons, juiced, plus 2 lemons, halved
* About 1 bunch flat-leaf parsley, leaves chopped
* 1 (4 to 4 1/2-pound) chicken, cut into 10 pieces
* Freshly ground black pepper
* 2 heads radicchio, preferably Treviso, cut into quarters
* 1 tablespoon balsamic vinegar

Directions

Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about
12 inches long.

Put the garlic on 1/2 of the foil, sprinkle with salt and pepper,
drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil
enclosing the garlic, making a pouch, and add a couple teaspoons of
water. Fold the foil over the garlic to enclose and fold in the edges
2 or 3 times to seal. Put the package in the oven and roast for 30
minutes, or longer, until the garlic is soft. Open the package and let
the garlic cool a bit, then squeeze out the cloves into a food
processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley,
and thyme leaves and puree to make a thick vinaigrette.

Preheat an outdoor gas or charcoal grill to medium heat.

Rinse the chicken and pat dry with paper towels. Put the pieces in a
bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss
to coat with the seasonings and then refrigerate while you get
everything else together.

Put the radicchio in another bowl, drizzle with olive oil, balsamic
vinegar. Sprinkle with salt and pepper and toss; set aside.

When you're ready to cook, take a few paper towels and fold them
several times to make a thick square. Blot a small amount of oil on
the paper towel and carefully and quickly wipe the hot grates of the
grill to make a nonstick surface.

Season with salt and pepper and place the radicchio quarters on the
preheated grill. Cook the radicchio for about 2 minutes per side until
it has a nice char; pull it off the grill, place into a bowl, cover
with plastic wrap, and set aside to steam and finish cooking.

Then put the chicken on the grill, skin side down, and grill. Grill
the chicken for about 20 minutes, turning once, then baste with about
half of the vinaigrette and keep cooking until an instant-read
thermometer stuck into the thickest part of the thigh reads 160
degrees F and the chicken is nice and caramelised all over, 15 to 20
more minutes. During the last few minutes, throw the lemon halves on
the grill, cut sides down, and cook until just marked and smoky.

To serve, separate the radicchio into individual leaves in a big bowl.
Add the chicken and the rest of the dressing and toss well. Serve with
grilled lemon halves, squeeze the lemon over the chicken, and top with
reserved dressing.

Chicken Cacciatore

Cook Time: 30 min
Level: Easy
Yield: 6 servings

Ingredients

* 6 red bell peppers
* Extra-virgin olive oil
* Sea salt and freshly ground black pepper
* 1 1/2 cups all-purpose flour
* 2 tablespoons garlic powder
* 1 tablespoon dried oregano
* 1 egg
* 2 cups milk
* 1 (3 1/2-pound) whole chicken, cut into 8 pieces
* 6 garlic cloves, halved lengthwise
* 1 onion, sliced thin
* 2 ripe tomatoes, coarsely chopped
* 1/2 lemon, sliced in paper-thin circles
* 3 anchovy fillets
* 1 tablespoon capers
* 1 teaspoon red pepper flakes
* 1/2 bunch fresh basil, hand-torn (1/4 bunch to flavor the base,
1/4 bunch to finish the dish)
* 1 cup dry white wine

Directions

Start by preparing the peppers because they will take the longest.
Preheat the broiler. Pull out the cores of the red peppers; then halve
them lengthwise and remove the ribs and seeds. Toss the peppers with a
little olive oil, salt, and pepper. Place them on a cookie sheet, skin
side up, and broil for 10 minutes, until really charred and blistered.
Put the peppers into a bowl, cover with plastic wrap, and steam for
about 10 minutes to loosen the skins. Peel the peppers and roughly
chop into chunks; set aside.

Season the flour with the garlic powder, dried oregano, and a fair
amount of salt and pepper. Whisk the egg and milk together in a
shallow bowl. Dredge the chicken pieces in the flour and tap off the
excess. Dip each piece in the egg wash to coat and then dredge with
the flour again. Place a Dutch oven over medium heat and pour in about
1/4-inch of oil. Pan-fry the chicken in batches, skin side down, until
crisp, about 8 minutes. Turn the chicken over and brown the other side
about 10 minutes longer. Remove the chicken to a side plate, pour out
the oil, and clean out the pot.

Put the pot back on the stove and coat with 1/4 cup of oil. Add the
garlic, onion, tomatoes, lemon slices, anchovies, capers, red pepper
flakes, half the roasted red peppers, and half the basil. Season with
salt and pepper. This part of the recipe is going to be your base.
What we are looking for is a fragrant vegetable pulp, so simmer for
about 20 minutes, stirring often, until everything breaks down.

Add the remaining roasted peppers and the remaining basil. Tuck the
chicken into the stewed peppers and pour in the wine. Turn the heat
down to low, cover, and simmer for 20 minutes, until the chicken is
cooked.