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FOOD
June 23, 2016
Makes 4 servings 1 pound boneless chicken breast (marinate chicken with plain yogurt, salt, pepper, turmeric and chili powder for 1/2 hour) 3 small green fresh chilies 3 tablespoons cooking oil 3 whole cloves 2 cardamom pods 1 tablespoon of black mustard seeds 5-6 whole red dried chilies 2 large onions, finely chopped 2-inch piece of root ginger, finely chopped 4 garlic cloves, crushed 1 teaspoon red chili powder 1/2 teaspoon each: ground cumin, ground coriander 1 teaspoon each: turmeric, garam masala Salt to taste 6 ounces of roasted grated coconut 2 cups of chopped tomatoes, pureed Handful coriander leaves 1. Cut chicken into bite-size pieces.
FOOD
April 1, 2016
Makes 4 servings 1 leek 6 dried dates, pitted 1 teaspoon celery leaves or Italian parsley 4 cloves garlic 11/2 cups red wine (we used a Primitivo) 2 tablespoons garum (Delfino brand Colatura di Alici or Blis' bourbon barrel-aged Red Boat) 1/2 teaspoon powdered asafoetida (aka hing, common in Indian cooking) 1 teaspoon each: fennel seeds, cumin seeds 1 or 2 bay leaves 4 chicken thighs (bone in, skin on) 1/4 cup melted butter 1 teaspoon salt Ground black pepper to taste 1 cup all-purpose flour A few cups of canola oil for frying 1. Chop off the green top of the leek and finely chop the leek, dates, and celery leaf/parsley separately.
FOOD
June 28, 1989 | By Karen Gillingham, Special to The Inquirer
Strictly speaking, Quick White Chili is neither quick nor white. But quickness is a relative thing; an under-an-hour recipe for chili should fit even in busy cooks' schedules. And this chili's color, while far from faint, nevertheless pales by comparison with chilies prepared with browned beef, red beans and dark chili powders. This chili is quick and white because it is made from diced boneless chicken breast that is lightly browned in olive oil, then simmered briefly in a sauce of tomatillos, tomatoes and chicken broth that is spiked with shallots, garlic, canned green chilies and Mexican spices.
FOOD
December 12, 1993 | By Elaine Tait, INQUIRER RESTAURANT CRITIC
Not all that many years ago, a restaurant specializing in roast chicken might exist, but its location would be a busy highway and the decor pure truck stop. Roasters makes it perfectly clear that it is not that sort of restaurant. The address is an easy stroll north from Rittenhouse Square and its affluent neighbors, and the place itself is as warm and homey - pretty, even - as a country kitchen. Rough-textured white walls, tile floors and banquettes upholstered in cheerful provincial print are the basics.
FOOD
May 9, 2013
Makes 6 to 8 servings For the croutons 1 tablespoon olive oil 2 cups rustic bread, cut into 1-inch cubes Salt and freshly ground black pepper For the chicken 3 boneless, skinless chicken breasts, pounded to 3/4-inch 1 teaspoon olive oil For the dressing 2 garlic cloves 2 anchovies Juice of 1/2 lemon 1/2 teaspoon Worcester- shire sauce 1 egg, coddled (see note) 1/4 cup extra-virgin olive oil 3 heads romaine let- tuce, outer leaves discarded, inner leaves washed and dried 2 ounces Parmesan cheese, shaved with a vegetable peeler 1. To make the croutons: Preheat oven to 400 degrees.
NEWS
April 7, 2000 | by Dave Racher, Daily News Staff Writer
When someone yelled, "Let's play chicken," Vithoune "Tune" Khamthoumy thought it was a great idea. He swerved his car into the oppoosite lane of traffic on Rising Sun Avenue and headed for an oncoming car. The other car veered off and wound up on the sidewalk. But the game wasn't over. Khamthoumy headed for another car. This time nobody veered and a grinding, head-on collision resulted. The other driver, Kevin J. Blackwell, 43, who was on his way home from his job with SEPTA, was killed.
FOOD
March 29, 1989 | Los Angeles Daily News
With many people trying to eat light these days, chicken and fish have become menu mainstays. That's good. But many of those people just keep grilling that fish and chicken, serving them unadorned in the name of calorie- counting. They have become boring. That part's bad. Take a cue from restaurateurs, who earn their living perking up ordinary foods. Enliven fish and chicken with simple fresh vinaigrettes, salsas, cold sauces or whatever you call them. Tomato Basil Vinaigrette, chef Wolfgang Puck's creation, is served with grilled fresh tuna and has been on Spago's menu since the Los Angeles restaurant opened.
FOOD
September 16, 1987 | By SONJA HEINZE, Special to the Daily News
Q. I am, or have been, a great lover of all kinds of chicken. We seem to have no one in this part of the country raising chickens. We're subjected instead to Holly Farms and Country Pride, both of which raise chickens in either Texas or Arkansas, and they seem to feed them tremendous amounts of some sort of fish meal, which I smell while cooking and taste when attempting to eat these black-in-the-bones, fish-smelling and fish-tasting chickens....
ENTERTAINMENT
May 4, 2000 | By Jonathan Storm, INQUIRER TELEVISION CRITIC
The head chicken has a problem. Mainly, it's that there is no such thing as the head chicken, and even if there were, it wouldn't be her. "Oh, that one. She thinks she's the boss," says Turkan Demirden. "We're going to put her in the bag. " Demirden is the chicken wrangler on the set of Jason and the Argonauts, which airs on NBC starting Sunday. Exteriors for the two-part film were shot in Turkey last fall, and the ancient city of Ioclus, Jason's home port, was reconstructed here at an out-of-the-way place called the Sundance Campground.
NEWS
April 14, 1988 | By W. Speers, Inquirer Staff Writer Contributing to this report were the Associated Press, United Press International, Reuters, Agence France-Presse and the New York Times
Princess Caroline, in Miami this week to raise money for the Miami City Ballet and Les Ballets de Monte Carlo, found herself in the middle of a controversy over the value of California chickens versus the Florida variety. It seems that 300 California chickens are being flown in for a $2,500-a-plate benefit dinner tonight. Local chicken raisers wanted to know what was wrong with home-grown. Pressed on the matter yesterday, Caroline feigned concern and said: "Of course, I'm very sad for the Florida chicken producers.
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REAL_ESTATE
July 25, 2016 | By Alan J. Heavens, Staff Writer
In the space tagged either "The Build" or "The Art of the Deal" in this section, I try to strike a balance between market-rate and affordable-housing developments in the city and the suburbs. I find the projects that are rising in the "edge" neighborhoods the most interesting ones. Because I have been writing about real estate here since 1989, I have seen these neighborhoods in various stages of decline and development. Although you might have issues with some of the ramifications of development, it's safe to say that most of us prefer it to continued decline.
ENTERTAINMENT
July 23, 2016 | By Molly Eichel, Staff Writer
Charles Busch - a man - is perhaps not the most obvious casting choice for a Rosalind Russell-type nun. But since he wrote The Divine Sister , a comedic homage to Hollywood nuns, opening at the Bucks County Playhouse, we're willing to overlook gender. Why is this play so special to you? I hadn't had a critical success in a while, so I forgot what was it like. One line from the Times review, it was quite lovely, said it was my "freshest, funniest work in years, perhaps decades.
FOOD
July 14, 2016
Makes 6 servings 4 cups chicken stock 2 cups white wine 2 carrots, peeled and roughly chopped 2 garlic cloves, peeled 1/2 small yellow onion 3 thyme sprigs 1 stalk celery, roughly chopped plus ¼ cup minced celery 4 boneless skinless chicken breasts 1 cup red grapes, halved 2 tablespoons minced shallot 1 tablespoon prepared horseradish 1/2 cup mayonnaise 1/2 cup fat-free plain Greek yogurt ...
FOOD
June 23, 2016
Makes 4 servings 1 pound boneless chicken breast (marinate chicken with plain yogurt, salt, pepper, turmeric and chili powder for 1/2 hour) 3 small green fresh chilies 3 tablespoons cooking oil 3 whole cloves 2 cardamom pods 1 tablespoon of black mustard seeds 5-6 whole red dried chilies 2 large onions, finely chopped 2-inch piece of root ginger, finely chopped 4 garlic cloves, crushed 1 teaspoon red chili powder 1/2 teaspoon each: ground cumin, ground coriander 1 teaspoon each: turmeric, garam masala Salt to taste 6 ounces of roasted grated coconut 2 cups of chopped tomatoes, pureed Handful coriander leaves 1. Cut chicken into bite-size pieces.
FOOD
May 27, 2016
Makes 4 to 6 servings 6 boneless, skinless chicken thighs Zest, juice of 1 lemon 1 teaspoon salt plus more to taste Fresh ground pepper to taste 1/4 cup flour 3 tablespoons olive oil 1 cup fresh mushrooms caps, stems sliced thin (cremini, oyster, shiitake, maitake, or locally grown) 1/4 cup white wine 1/4 cup chicken broth 1/4 cup heavy cream 1/4 teaspoon each minced fresh thyme and fresh sage 2 tablespoons minced chives 1 teaspoon fresh fennel fronds (bronze or green)
NEWS
May 15, 2016 | By Lisa Scottoline, Columnist
The hits just keep on coming at the Scottoline farm, where the animals outnumber the people. They like it that way. I don't, especially when I wonder who's running the joint. The only thing I'm sure of is who's paying the bills. Right now, the chickens are in charge. Because, bottom line, they're not producing any eggs. Neither am I, but that's another subject. No one's counting on me for breakfast. The chickens have no excuse. They still have estrogen. By the way, my chickens might not be laying eggs, but my snakes are. Ssssssensational.
FOOD
April 29, 2016
Makes 6 servings 12 boneless, skinless chicken thighs 6 tablespoons olive oil, plus one more 3 teaspoons curry powder 1/4 teaspoon cayenne pepper 1/2 teaspoon paprika 1/2 teaspoon cinnamon 2 tablespoons apple cider vinegar 1 teaspoon kosher salt 1 head cauliflower, cut into florets 1 cup chopped dried apricots 1 cup pitted green olives, halved 1 tablespoon brown sugar 1. Preheat the oven to...
FOOD
April 8, 2016
Here is an excerpt from Craig LaBan's online chat of April 5, 2016:   Craig LaBan: I'm working on a few stories featuring the best bites along my recent travels up and down the Eastern Seaboard, so more on that later. But here is one delight I'll share, as the long highway drive north through upstate Pa. can feel so bleak when it comes to dining. It doesn't have to be: this wedge of creamy peanut butter pie with a top lid of chocolate at Bingham's in Kingsley, north of Scranton just off I-81, was worth pulling off the highway for. This sprawling old-school diner is cooking genuine scratch comfort food.
FOOD
April 1, 2016
Makes 4 servings 1 pound dried pasta (any short pasta like campanelle, fusilli or orecchiette works great) 1 pound chicken sausage, casings removed (see note) 2 tablespoons olive oil 1 teaspoon hot pepper flakes (optional) 4 cloves garlic, sliced 1 bunch kale (or swiss chard), stems removed and cut into 2-inch pieces Salt and pepper 1-2 tablespoons olive oil for drizzling Fresh grated Pecorino Romano (or Parmesan) for serving 1. Heat a pot of salted water to a boil.
FOOD
April 1, 2016
Makes 4 servings 1 leek 6 dried dates, pitted 1 teaspoon celery leaves or Italian parsley 4 cloves garlic 11/2 cups red wine (we used a Primitivo) 2 tablespoons garum (Delfino brand Colatura di Alici or Blis' bourbon barrel-aged Red Boat) 1/2 teaspoon powdered asafoetida (aka hing, common in Indian cooking) 1 teaspoon each: fennel seeds, cumin seeds 1 or 2 bay leaves 4 chicken thighs (bone in, skin on) 1/4 cup melted butter 1 teaspoon salt Ground black pepper to taste 1 cup all-purpose flour A few cups of canola oil for frying 1. Chop off the green top of the leek and finely chop the leek, dates, and celery leaf/parsley separately.
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