Creative ways to cook chicken

Lemon Rosemary Chicken has a rub and sauce.
Lemon Rosemary Chicken has a rub and sauce.
Posted: April 01, 2010

LEMON ROSEMARY CHICKEN

4 teaspoons oil

4 chicken breasts, skin on

(approximately 9 ounces each)

Chicken Rub (recipe below)

Lemon Rosemary Sauce

(recipe below)

Preheat oven to 400 degrees. Generously coat all sides of chicken with rub. This can be done a few days ahead or right before cooking.

Heat a saute pan on the stove, add the oil. Place chicken in pan, skin side down, and cook for 3-5 minutes. Place pan in the hot oven and bake chicken for 4 minutes. Take the pan out and return it to the stove top, turn breasts over and reduce heat. Cook on the stove until finished, about 2 minutes. Remove meat, then add sauce to pan. Stir with a wooden spoon, removing flecks from the bottom of pan. Continue stirring until hot. Return chicken to the pan and let it sit for a few minutes before serving. Serves 4.

Note: Rather than purchasing chicken parts, buy a 3- to 4-pound free-range chicken to yield 9-ounce breasts. The legs and thighs can be used for another meal. Serves 4.

LEMON ROSEMARY SAUCE

2 cups extra-virgin olive oil, divided

1 cup red onion, diced medium

2 tablespoons garlic, minced

2 tablespoons rosemary, finely chopped

1/4 cup lemon juice

3 cups dry white wine

1/2 cup capers

1/4 cup black and green olives, sliced thin

Salt and pepper to taste

1/4 cup slivered almonds (optional)

Place 1 cup of olive oil in pot, saute onion until clear. Add garlic. Add rosemary. Cook until garlic starts to brown. Add lemon juice and white wine, then cook at a simmer for 10 minutes, whisking gently.

Whisk in the remaining cup of olive oil, then add the capers and olives and cook at a simmer for 5 more minutes. Add salt and pepper to taste (you may not need much salt because of the olives and capers). Slivered almonds can be added when the sauce is done.

Note: This makes a quart; store extra in the refrigerator for use with any meat, poultry or fish.

CHICKEN RUB

1 tablespoon paprika

1 tablespoon oil

Salt and pepper to taste

Mix paprika, oil, salt and pepper. Note: Use extra rub on meat, chicken or fish.

SPINACH CREPE STUFFED WITH ASPARAGUS, PROSCIUTTO & ROASTED YELLOW PEPPER

3/4 cup fresh spinach, blanched and drained

2 cups flour

1 1/2 cups milk, preferrably whole

12 eggs

1/2 pound butter, melted

1 teaspoon salt

36 stalks asparagus, grilled

24 thin slices prosciutto

6 roasted yellow peppers, peeled and cut in half

1 teaspoon oil (or use nonstick pan)

1 jar Hollandaise sauce, optional

Preheat oven to 350 degrees. In food processor, pulse spinach, flour, milk, eggs, butter and salt, scraping sides after each addition.

Pour a 2- to 3-ounce ladle of the mixture into a nonstick crepe pan (or lightly oiled pan) and cook over moderately low heat until edges start to brown. Place 3 asparagus spears, two thin slices of prosciutto and half a yellow pepper in the center of the crepe. Roll up crepe and place sealed side down in the pan until warm, approximately 2 minutes. Place in a baking pan and repeat till all egg mixture is used. Top with Hollandaise sauce (optional) and bake crepes until brown, about 3-5 minutes. Serves 12.

Note: Egg mixture can be saved in refrigerator for several days. Crepes can be stuffed with any seasonal vegetables, cheese, etc.

Source: Steven Waxman, chef/owner Trax Restaurant & Cafe.

SMOKED TROUT DEVILED EGGS

12 eggs

1 1/2 tablespoons Dijon mustard

1 teaspoon dry mustard

1/4 cup creme fraiche or sour cream

1/4 cup mayonnaise

2 tablespoons shallot, minced

1/4 pound smoked trout, chopped

Fne sea salt and freshly ground pepper

3 tablespoons sliced chives (optional)

Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover and remove from the heat. Let the eggs sit, covered, for 15 minutes. Drain the hot water and run cold water over boiled eggs until cool.

Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center into a small mixing bowl. Set aside the egg-white halves. Add the mustards, creme fraiche or sour cream, mayonnaise, shallot and smoked trout to the egg yolks and stir to combine. Season to taste with chives , salt and pepper. Place the yolk mixture in a pastry bag and squeeze the mixture back into the egg whites. Garnish with more chives.

Note: Smoked salmon can be used instead.

ROASTED CHICKEN WITH COUNTRY BREAD STUFFING, NATURAL JUS

1 gallon (16 cups) water

1 cup kosher salt

1/2 cup sugar

1/2 teaspoon black peppercorns

1 head garlic, cut in half

1 bay leaf

1 2 1/2- to 3-pound free range chicken

2 tablespoons canola oil

Fine sea salt and freshly ground black pepper

1/2 chicken liver, rinsed and soaked in milk

overnight

1/2 pound sweet sausage (no fennel seeds),

casings removed

1 tablespoon sliced garlic

1 tablespoon sliced shallot

1 tablespoon sun-dried tomato, medium dice

1 cup sourdough croutons

2 ounces butter

1/2 cup chicken stock

8 raisins, soaked in 1 part sherry vinegar and 3 parts water

1 tablespoon parsley, torn

1 tablespoon chives, chopped

To make the brine, combine first 6 ingredients and stir, making sure the salt and sugar are dissolved. Place the chicken in enough brine to cover and brine for 24 hours. After 24 hours, remove the chicken from brine and air-dry in the fridge overnight.

Preheat oven to 400 degrees. Cut chicken into pieces. Season the chicken with salt and pepper. Heat 1 tablespoon oil over medium high heat in an ovenproof skillet. Saute chicken, skin side down, until skin is caramelized. Place in 400-degree oven and roast until a thermometer inserted into the thickest part of the leg and breast reads 155 degrees.

Saute the sausage and liver with sliced shallot, garlic and tomato in the butter; set aside. Saute croutons in the same pan until golden brown. Add the stock to the sauteed sausage and liver mix, then toss with the croutons.

Place the crispy chicken pieces on a serving platter and spoon the sauce with the "stuffing" over the chicken. Garnish with parsley leaves, chives and raisins.

Source: Jennifer Carroll, chef de cuisine 10 Arts Bistro & Lounge by Eric Ripert.

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