This is a Southern Italian chicken dish with peppers, garlic, and vinegar. I served it last night for dinner with a fresh baguette. It made 4 servings and took about 45 minutes to prepare. This is adapted from a recipe in www.cubbyathome.com. 1 medium red bell pepper, cut into 1 inch pieces 1 medium yellow Read More …
I made this originally as a filling for Butter Chicken Calzones but it does very well on its own. This is an adaptation of a recipe in Food & Wine, which is originally from the Superkhana International restaurant in Chicago. Butter Chicken is a bit of a misnomer since there is not a lot of Read More …
Chicken Parmesan is an Italian-American classic (and also a dish which I am sure you cannot find in the Old Country). This version is adapted from Alex Guarnaschelli’s Cook with Me. She thinks this is 4 to 6 servings, which would be very large servings. It is more like 8 servings for me. She also Read More …
This is an adaptation of a recipe in Saveur of a traditional dish from the Jura region in eastern France. It is made with an unusual local wine (vin jaune de Jura) which is similar to a lower alcohol fino sherry. I therefore substituted fino sherry which is easy to get in Richmond. The recipe Read More …
This is a traditional dish from the Le Marche area of central Italy. It is similar to, and may be the ancestor for, the popular chicken with 30 cloves of garlic. It would most commonly be made with chicken pieces. I used a package of boneless chicken thighs I had in the freezer. This is Read More …
Our son Nick has been very keen on his air fryer, so we also bought one and have had good results with it. This is an adaptation from a recipe in the Washington Post. The wings were nicely crispy. I thought there could have been more sauce to coat them. I think the next time Read More …
Chicken (or Galihna) Cafreal is a classic dish from Goa, the former Portuguese colony in India, and therefore is a classic example of fusion cuisine. The dish is thought to have originated in Mozambique (another former Portuguese colony), most of the ingredients are Indian, but the cooking oil is olive oil, which is Portuguese. This Read More …
Before there was Buttermilk-Brined Roast Turkey, there was the same idea with chicken, as introduced by Samin Nosrat in her book Salt Fat Acid Heat. This was easy to do, and like the turkey, was very good – moist and flavorful. A key point is always to avoid overcooking poultry. I used a temperature probe Read More …
Flat chicken (or Flattie) is the South African term for a spatchcocked chicken grilled on a braai (barbeque). I cooked this on a Big Green Egg including some soaked mesquite chunks, so the chicken was nicely smoked. I picked the exact wrong time to do this, since a thunderstorm started just after I started the Read More …
When I worked in Thailand in the early 1980’s, I would frequently go out to lunch at informal little restaurants near the office with one of my Thai staff. One of the restaurants in heavy rotation was a Thai Muslim restaurant (decorated with posters of Mecca) which specialized in serving chicken and rice with a Read More …