Posts Tagged ‘chicken’


Having lived in Georgia and South Carolina, I can appreciate the amazing flavors of Southern cuisine. But I’ve never quite been able to stomach all the grease that’s often involved.  So, here’s a healthier take on mashed potatoes and buttermilk fried chicken I tried:  it’s packed with juicy flavor but not dripping in oil. And, using the oven makes it easier to prepare and clean up than frying on the stove: a definite “plus” for work-night cooking.


I marinated my boneless, skinless chicken breasts — which I pounded out to half-inch thickness — in a buttermilk marinade for several hours in a ziplock bag in the fridge.

Buttermilk Marinade

3/4 cup of buttermilk

Juice of one lemon

4 chopped garlic cloves

1 diced yellow onion,

1 teaspoon of dried thyme

1 teaspoon of dried oregano

1/2 teaspoon crushed black pepper

Before encrusting the chicken, be sure to pat each breast dry with a paper towel first. Then, dip in egg — letting excess drip off — and dredge in Panko breadcrumbs mixed with herbs, salt and pepper to taste. Lay the chicken on a wire rack atop a baking sheet before baking in a hot, preheated 375 oven.  Mine took 20-25 minutes — but baking time will vary by oven.  The outer crust should look toasted brown and crispy! (Good news about this marinade is that it keeps the chicken fairly moist even if you slightly over-bake.)


While the chicken is “oven-frying,” prepare the carrots and potatoes on the stove.  In a small sauce pan, saute several cups of carrots in one tablespoon of olive oil over medium high heat. Once the carrots get tender — about 5 minutes — add two tablespoons of good, aged balsamic vinegar and one tablespoon of light brown sugar. Continue to cook the carrots, coating in the balsamic glaze, until the liquid is reduced by about half.  These are incredibly tangy and tasty on the side!


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I’m usually not a big fan of pasta once the warmer weather rolls around, but even when it was almost 90 degrees in New York City a couple weeks ago, this dish won me over. The cherry tomato, fresh basil, fresh mozzarella combo stands out among the ear-shaped pasta tossed in a light and simple olive oil/chicken broth “sauce.”


But it’s the mini chicken meatballs that put this dish over the top. They are tender and delicious!

Mix one pound of ground white meat chicken or turkey with:  1/4 cup bread crumbs, 1/4 chopped parsley, 2 eggs, 1 tablespoon milk, 1 tablespoon ketchup, 3/4 cup grated romano cheese, and salt/pepper to taste. Brown the little balls in olive oil over high heat, 9-10 minutes.

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It may not look like much from the picture, but these are some flavor-charged chicken thighs!  Lots of fresh minced garlic, the juice of two lemons, salt/pepper, olive oil and a heaping teaspoon of oregano.  These succulent chicken appendages were seared over high heat for a couple minutes before being roasted in the oven with the marinade juices on top. Definitely try this springy citrus-herb combo for your next marinade, and if you wouldn’t normally go for the chicken thighs, give ’em a try.  They’re usually cheaper than the breasts and much juicier and tastier.

I served these over white rice with the pan-roasted brussel sprouts and carrots on the side.

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Look for the chicken meatloaves on wood planks positioned around the charcoal fire. Also, you’ll see some of my favorites from the menu: the Japanese pickles; roasted chicken wings; toro and ama ebi sashimi; peppered, roasted berkshire pork; and the terriyaki chicken meatloaf with poached egg.

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Quick-cooking polenta is the key to these perfectly crispy pan-fried organic chicken breasts. The thin layer of ground cornmeal and flour, clinging to the egg-washed chicken, turns golden brown in just 5-6 minutes over medium high heat.

Deglaze the pan with a little olive oil, tomato paste, balsamic and capers to create a tangy sauce that complements the salty, crunchy chicken.  To round out the meal, try some pan-roasted brussel sprouts and carrots, tossed in a little olive oil and cider vinegar and lightly seasoned with salt and pepper.


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Looking for a hearty but simple winter meal?  Give Chicken Marsala a try. Pan-roasted chicken breasts are topped with a slice of smoky prosciutto and Italian Fontina cheese. Top it off with some mushrooms and garlic sautèed in butter, olive oil and sweet Marsala wine. A little wilted spinach with garlic and shallots goes perfectly on the side. At the risk of sounding like Rachel Ray, this meal really was ready in 30 minutes.


Gourmet recently featured a spin on this Italian classic using turkey cutlets instead. Check it out.

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If I was the Slumdog Millionaire, I’d want to celebrate reuniting with my true love (and winning the millions) by enjoying a feast of Chicken Jalfrezi. This take on a traditional Indian curry is absolutely one of my top ten all-time favorite dishes.

The tomato-based curry is a taste explosion of grated fresh ginger, garlic, onion and cilantro. The tender chicken thighs are lightly dry-fried in olive oil, curry and chili powders before stewing with the tomatoes and spices until the meat just falls apart.


Unlike a traditional Jalfrezi, I’m told, this recipe lacks green peppers or green chillies. But in my opinion, the simplicity of this take is its strong suit: your taste buds can focus in on the intense medley of flavors. Served over basmati rice with a side of naan bread, this is a wonderful dish.

It’s first appearance on Peanutbuttermilk has the recipe.

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