Chicken

Food

Creole Fried Chicken

Try this Creole Fried Chicken recipe from the new cookbook, Jubilee.

Food

Chinese Chicken Dumplings

This recipe is made using the fry-steam-fry method, which results in beautifully cooked dumplings with a bit of crispy lattice on the bottom.

Food

Chicken Shawarma

Try this Chicken Shawarma recipe from the new cookbook, See You on Sunday.

Food

Mushroom Agrodolce Chicken Thighs

Braising boneless chicken thighs in just enough liquid gives you tender meat and the perfect amount of sauce. Serve with potatoes or buttered noodles.

Food

Turmeric & Orange Sauced Chicken Thighs

For a completely different flavor using essentially the same method, cook chicken thighs with onions, spices, white wine, orange juice and raisins. Serve with couscous or rice.

Food

Soy- & Hot Honey-Glazed Faux Chicken Sandwich

Plant-based chicken options are proliferating in the freezer aisle. This faux chicken sandwich is delicious with the addition of an addictive soy glaze and a lightly pickled sesame-laced slaw. Prep the slaw ahead of time, but dress it just before serving. We found Gardein’s faux chicken to have the best…

Food

Coq Au Vin

“I’ve always been a big fan of coq au vin,” says Jamie. “Clearly, this is a French dish in origin. Part of my creative process is to give a local twist to classic French dishes. Wine plays an important role in the preparation of coq au vin, and I’ve taken…

Food

Brandon Olsen’s Famous Fried Chicken With Buttermilk Dill Sauce

We’re thrilled that Brandon Olsen, chef at Toronto’s La Banane and the chocolatier behind CXBO Chocolates, is sharing this recipe with us. Fried chicken is one of his secret superpowers — it’s crispy, juicy and out of this world.

Food

Tagine Of La Kama Chicken With Apricots and Spinach

If you don’t have a tagine, the best alternative is a wide and shallow Dutch oven or sauté pan with a tight-fitting lid. And if you’re using an alternate pan, that pan can be used for the earlier frying steps. In his spice mix, Doug Penfold uses cubeb, or comet’s…

Food

Skillet Chicken Parm With Spicy Breadcrumbs

Try this Skillet Chicken Parm With Spicy Breadcrumbs recipe from the cookbook Dinner For Everyone. There’s your red-checkered-tablecloth-restaurant red-sauce standard, and then there is this dish. Skillet Chicken Parm With Spicy Breadcrumbs has all the components of the original dish, minus the pounding or frying. When you go vegan, lots of…

Recipes

Sous Vide Chicken Breast With Dill Butter And Little Gem Salad

Recipes

Restaurateur Paul Kahan’s Publican Chicken Recipe

Try this recipe for Publican Chicken from Paul Kahan’s new cookbook, Cheers To The Publican, Repast And Present.  This is the most famous Publican dish, if there is such a thing. It has its roots in a Portuguese restaurant in Montreal, where this guy was grilling spiced and spatchcocked chicken over…

Food

Curried Chicken And Grape Pockets

Try this recipe for Curried Chicken And Grape Pockets from The School Year Survival Cookbook, written by Laura Keogh and Ceri Marsh of The Sweet Potato Chronicles.

Food

Ask A Chef: Hattie B’s Famous Hot Chicken Recipe

Chef John Lasater of Hattie B’s shares his recipe for Hot Chicken. Q: While travelling through Nashville, Tennessee, I stopped at Hattie B’s for their Hot Chicken. I didn’t think you could pack that much heat into fried chicken and still have it taste so delicious! I’d kill for the recipe. —…

Food

Spicy Spatchcock Chicken

Spatchcocking a chicken means removing the backbone and flattening it. It’s the best way to evenly cook a chicken on the grill, yielding uniformly juicy parts of the bird. If you aren’t comfortable spatchcocking the chicken yourself, ask your butcher to do it.