27129167
Several weeks ago, Public Television ran several episodes of "The French Chef," Julia Child’s groundbreaking cooking show that premiered more than 40 years ago in glorious black and white.
One of Child’s funniest episodes introduced "the chicken sisters," where Child explained the different types of chicken by holding up their wings. There were about five or so birds standing in a row and she told the audience about each one as she plucked up their wings.
Since that show, as well as long before, chicken has proved a most versatile ingredient. It is perfect for beginners because the recipes, for the most part, are easy. I think it’s good, from time to time, to give instructions for new cooks and chicken is the best place to start.
Home chefs can roast a plump chicken or capon or buy a whole chicken already cut into pieces. There are also breasts, thighs, legs or wings. Chicken adapts to any number of ingredients, but there is one cardinal rule: Do not overcook the bird.
I buy my poultry from Godshall’s in the Reading Terminal Market. My family and I are particularly fond of Farmer Bolton’s free-range chickens, capons and turkeys. Once you taste a free-range bird, you will never go back to supermarket chicken again.
Here are recipes for chicken even experienced cooks will enjoy.
Chicken Cacciatore
Ingredients:
4 chicken thighs, on the bone
2 whole chicken breasts, on the bone, split in half
Flour for dredging
Kosher salt and freshly ground black pepper, to taste
Olive oil for coating the bottom of the pan
1 large onion, diced
4 fat cloves of garlic, sliced
1 large red bell pepper, diced
1 (28-ounce) can diced tomatoes with their juice
1 cup dry white wine
1 cup chicken stock
Sprinkling of dried oregano
2 fat bay leaves
Directions:
Choose a deep pan or pot with a tight-fitting lid.
Wipe the chicken dry with paper towels.
Place the flour, salt and pepper in a plate or glass pie plate. Blend well. Coat each chicken piece with the flour, shaking off any excess. Place on a platter.
Pour the oil into the pan or pot and place on medium heat. Sauté each piece of chicken about three minutes on each side. Do this in batches. Remove to a platter.
Add a bit more oil to the pan or pot. Add the onion, garlic and red bell pepper. Sauté over medium until the onion is translucent, about five to eight minutes. Add the tomatoes, wine, chicken stock, oregano and bay leaves. Bring to a boil. Add the chicken to the pan or pot, lower to simmer and cover with the lid. Simmer for about 20 minutes. It may take about 10 minutes more for the thighs, depending on thickness.
Serves four to six.
Note from Phyllis: "Cacciatore" in Italian means hunter’s style. This recipe is also good with rabbit. You can add a handful of sliced mushrooms to the pot when sautéing the onion, garlic and pepper. Any green vegetable, as well as roasted potatoes, goes well with this dish.
Chinese Chicken Stir-Fry
Ingredients:
1-1/2 pounds of boneless chicken breast, sliced into thin strips
Peanut oil
4 fat cloves of garlic, sliced
1 piece of fresh ginger, about the size of a silver dollar, peeled and thinly sliced
3 scallions, sliced
3 baby bok choy, sliced
6 cremini or shiitake mushrooms, sliced
1 cup of water mixed with 1 heaping tablespoon of cornstarch
Directions:
Wipe the chicken clean with paper towels.
Coat the bottom of a wok or fry pan with the oil. Add the chicken and sauté over medium for about three minutes, constantly stir-frying. Using a slotted spoon, remove the chicken to a platter. Add the garlic and ginger and sauté for one minute. Add the scallions, bok choy and mushrooms. Stir-fry for about three minutes. Return the chicken to the pan and sauté for one minute, blending well. Pour in the cornstarch slurry and heat through.
Serves four.
Note from Phyllis: This is another free-form recipe. You could add some broccoli, sliced carrots, a can of drained water chestnuts, a handful of snow peas – just about any vegetable would enhance this basic creation. Add a little soy sauce, too, if you wish. Serve with steamed rice.
Stuffed Cornish Game Hens
Ingredients:
4 Cornish game hens
Kosher salt and freshly ground black pepper, to taste
Sprinkling of imported Hungarian paprika
1 box long grain and wild rice mix
Directions:
Wipe the hens clean with paper towels and place in a shallow pan. Sprinkle on the salt, pepper and paprika.
Cook the rice according to the package directions. Cool to room temperature.
Preheat the oven to 350 degrees.
Stuff each hen with the rice. Leftover rice can be served on the side. Roast the hens for one hour.
Serves four.
Chicken with Couscous
Ingredients:
4 chicken thighs
2 whole chicken breasts, on the bone, sliced in half
1 large onion, sliced
Kosher salt and freshly ground black pepper, to taste
Cumin, to taste
Cinnamon, to taste
1 box of couscous, cooked according to package directions
Directions:
Preheat the oven to 350 degrees.
Wipe each chicken piece dry with paper towels. Scatter the onion over the bottom of a shallow baking pan. Place the chicken in the baking pan. Sprinkle with salt, pepper, cumin and cinnamon.
Bake for one hour.
While baking, prepare the couscous.
Serves four to six.
Note from Phyllis: I like to use chicken stock in place of water when making couscous and you can add sautéed vegetables to it after it is cooked. Sliced zucchini or strips of red pepper are fine choices.
