Chicken Quintiliano

Ingredients

2 lb boneless, skinless chicken thighs (4 to 6)
fine salt
freshly ground black pepper
3 tbsp olive oil
10 cloves garlic, peeled and smashed
1/2 cup balsamic vinegar
1/2 cup red wine vinegar
2 sprigs fresh oregano
1/2 cup finely chopped fresh flat-leaf parsley
flaky sea salt, such as Maldon, for serving (optional)
polenta, rice or mashed potatoes, for serving

Method

1. Pat the chicken dry and lightly season it with salt and pepper.
2. In a large sauté pan over medium heat, heat the olive oil until it shimmers. Add the garlic cloves and cook, stirring occasionally, until they become fragrant and start to brown, about 2 minutes. Remove the garlic from the pan and set aside.
3. Using tongs, add 2 to 3 pieces of chicken to the pan. Cook until the chicken is lightly browned, 3 to 4 minutes per side. Cut into the thickest part of one thigh to check that it’s no longer raw in the centre. Transfer the browned chicken to a large plate and repeat with the remaining chicken. (The chicken may not be cooked all the way through at this point, and that’s OK.)
4. Return all of the chicken and any accumulated juices to the pan. Add the balsamic and red wine vinegars and bring to a simmer. Add the oregano and the garlic, cover the pan, and cook the chicken in the sauce until it’s cooked through, about 8 minutes.
5. Uncover the pan, toss the chicken in the sauce and continue cooking until the sauce has reduced by about half, an additional 2 to 3 minutes. Serve family-style, sprinkled with the parsley and flaky salt, with polenta, rice or mashed potatoes on the side.

Makes 4 servings.

Source: Easy Fancy Food

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Mild Vietnamese Chicken Curry

Ingredients

4 large chicken quarters (leg and thigh), skin and excess fat removed, cut into thirds
1 tablespoon good-quality curry powder
1 teaspoon caster sugar
1/3 cup vegetable oil
1 lb orange sweet potato, peeled, cut into 1-1/4-inch cubes
1 large onion, cut into thin wedges
4 cloves garlic, chopped
1 stem lemon grass, white part only, finely chopped
2 bay leaves
1 large carrot, cut into 1/2 inch pieces on the diagonal
1-1/3 cups coconut milk.

Method

1. Pat the chicken dry with paper towels. Put the curry powder, sugar, 1/2 teaspoon black pepper and 2 teaspoons salt in a bowl, and mix together well.
2. Rub the curry mixture onto chicken pieces, then place the chicken on a plate, cover with plastic wrap and refrigerate overnight.
3. Heat a wok over high heat, add the oil and swirl to coat. Add the sweet potato and cook over medium heat for 3 minutes, or until lightly golden. Remove with a slotted spoon.
4. Remove all but 2 tablespoons of the oil from the wok. Add the onion and cook, stirring, for 5 minutes. Add the garlic, lemon grass and bay leaves, and cook for 2 minutes.
5. Add the chicken and cook, stirring, over medium heat for 5 minutes, or until well coated in the mixture and starting to change colour. Add 1 cup water and simmer, covered, over low heat for 20 minutes, stirring once or twice.
6. Stir in the carrot, sweet potato and coconut milk, and simmer, uncovered, stirring occasionally, for 30 minutes, or until the chicken is cooked and tender. Be careful not to break up the sweet potato cubes. Serve with cooked rice or cooked rice noodle.

Makes 6 servings.

Source: The Essential Wok Cookbook

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Caribbean Stewed Chicken

Ingredients

1 large onion, chopped
1 large tomato, coarsely chopped
1 Tbsp chopped fresh parsley
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp ground ginger
1/4 tsp ground cinnamon
2 Tbsp freshly squeezed lime or lemon juice
2 lb skinless bone-in chicken thighs or breasts
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp vegetable oil
2 Tbsp all-purpose flour
1/4 tsp ground nutmeg

Method

1. In a glass bowl, combine onion, tomato, parsley, thyme, rosemary, ginger, cinnamon and lime juice. Add chicken, turning to coat evenly. Cover and refrigerate for 2 hours.
2. Remove chicken from marinade, discarding marinade. Place chicken in a Dutch oven or pot and add 3 cups water, salt and pepper. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 1-1/2 hours or until chicken is tender.
3. In a small saucepan, heat oil over medium heat. Stir in flour and nutmeg until blended. Remove 1-1/2 cups liquid from stew and strain. Gradually stir into flour mixture and cook, stirring, for about 2 minutes or until thickened.
4. Place chicken pieces on a warm platter. Serve drizzled with sauce.

Makes 6 servings.

Source: Canadian Diabetes Association.

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Chicken with Lemon Caper Sauce

Ingredients

4 boneless skinless chicken breast halves
1 cup all-purpose (plain) flour, seasoned with salt and freshly ground pepper
6 tablespoons butter
1 tablespoon capers, drained
1 tablespoon finely grated lemon zest
5 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper
Seasonal vegetables, to serve

Method

1. Dip the chicken in the seasoned flour until well coated. Shake off any excess.
2. Sauté the chicken in 2 tablespoons of butter in a large frying pan over medium heat until tender and golden, 6-8 minutes each side.
3. Transfer to serving dishes and keep warm.
4. Add the remaining 4 tablespoons of butter, capers, and lemon zest and juice to the pan. Simmer over low heat, stirring often until thickened, about 5 minutes.
5. Season with salt and pepper. Spoon the sauce over the chicken.
6. Serve hot with seasonal vegetables on the side.

Makes 4 servings.

Source: Modern Mediterranean Cooking

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Mandarin Stewed Chicken

Ingredients

1 whole chicken, about 800 g
200 g lean pork
50 g bean curd sheet
5 black mushroom
50 g bamboo shoot
8 small onion
4 cloves garlic
2 sprigs spring onion
4 slices ginger
1 stalk coriander
1/2 Egg

Method

1. Clean and chop chicken into pieces. Rub chicken with 1 tbsp light soya sauce, 1 tsp dark soya sauce and 1/2 tsp five-spice powder. Set aside to marinate for about 30 minutes.
2. Cut pork into pieces (each about 15 g), add 1/3 tsp salt, 1/2 egg, and 2 tbsp cornstarch. Stir well and set aside.
3. Cut bean curd sheet into short lengths. Soften and cut mushrooms into slices. Cut bamboo shoots into small slices. Remove skin of onion and garlic.
4. Add 5 cups stock or fresh water to a bowl, mix in 1/2 tsp salt, 1 tsp chicken broth mix, 1 tsp sugar, 2 tsp light soy sauce, 2 tsp oyster sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, and some ground white pepper. Stir thoroughly to make up the sauce. Mix 1 tbsp cornstarch with 1 tbsp water into the thickening.
5. Blanch the chicken in hot oil till golden brown and remove. Also blanch pork, bean curd stick, small onion and garlic in hot oil. Remove and drain.
6. Leaving 2 tbsp oil 2 in the wok, add in bamboo shoots and ginger to stir-fry briefly. Add spring onion, mushrooms, 1/2 tbsp Chinese wine and sauce. Stir well.
7. Place chicken, all other ingredients and the sauce into a clay-pot. Cover and simmer for about 45 minutes over low heat till cooked and about one cup of sauce is left. Adjust the flavour of the sauce. Add thickening to thicken the sauce.
8. Sprinkle the coriander on top before serving.

Source: Hong Kong Master Chef

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