Braised Chicken with Mushrooms and Leeks

 

Ingredients

Ingredient Checklist

• 3 tablespoons grapeseed or avocado oil, divided
• 1 pound boneless, skinless chicken thighs, trimmed
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 12 ounces mixed mushrooms, coarsely chopped
• 2 cups sliced leek (1 medium), rinsed well
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh thyme or tarragon, plus more for garnish
• 3 tablespoons all-purpose flour
• 3 cups low-sodium chicken broth
• 2 cups frozen peas
• 1 tablespoon Dijon mustard

Directions

Instructions Checklist

• Step 1

  Heat 1 tablespoon oil in a large pot over medium heat. Pat chicken dry and sprinkle with 1/4 teaspoon each salt and pepper. Add the chicken to the pot and cook until browned on both sides, 6 to 8 minutes total. Transfer to a clean plate.

• Step 2

  Add the remaining 2 tablespoons oil and mushrooms to the pan and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in leek and cook, stirring occasionally, until the leek is just starting to soften, about 4 minutes. Stir in garlic and thyme (or tarragon) and cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook, stirring, for 1 minute.

• Step 3

  Add broth, increase heat to high and bring to a simmer, scraping up any browned bits. Adjust heat to maintain a low simmer. Return the chicken and any accumulated juices, cover and cook until an instant-read thermometer inserted in the thickest part of a thigh registers 165 degrees F, about 10 minutes. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

• Step 4

  Transfer the chicken to a serving platter. Add peas and mustard to the sauce and cook, uncovered, until the peas are heated through, about 2 minutes. Ladle the sauce over the chicken and garnish with more thyme (or tarragon), if desired

French Onion Chicken

 

Tunisian Spiced Chicken Salad

 

Tex-Mex Chicken and Black Bean Soup

 

Ingredients

1 1/4 pounds boneless, skinless chicken thighs (about 4 thighs)

4 cups unsalted chicken stock (such as Swanson)

1 (15-oz.) can unsalted black beans, drained and rinsed

1 (14.5-oz.) can unsalted diced tomatoes

1 cup chopped yellow onion

1 cup chopped red or orange bell pepper

1 cup fresh or frozen corn kernels

2 tablespoons chopped canned chipotle chiles in adobo sauce

2 garlic cloves, minced

2 teaspoons chili powder

2 teaspoons ground cumin

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons fresh lime juice

1/2 cup plain whole-milk Greek yogurt

1/2 cup fresh cilantro leaves

 

Slow Cooker Method

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in a 5- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, 5 to 6 hours.

Transfer chicken to a cutting board; shred into small pieces; return to slow cooker. Stir in lime juice.

Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro

 

Instant Pot Method

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes. 

Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board. Shred chicken into small pieces; return to Instant Pot. Stir in lime juice.

Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro.

Crispy Parmesan Chicken with Garlic Scallion Couscous and Lemony Roasted Carrots

 

Buttermilk Brined Roasted Chicken

Ingredients

Ingredient Checklist

• Kosher salt
  10 garlic cloves, smashed
  2 tablespoons sugar
  2 tablespoons chopped rosemary 
  1 bay leaf
  1/2 cup dried porcini mushrooms
  1 quart buttermilk
  One 3 1/2-pound whole chicken
  1 teaspoon unsalted butter, softened
  2 tablespoons extra-virgin olive oil 
• In a medium saucepan, combine 1/4 cup of salt with the smashed garlic, the sugar, rosemary, bay leaf and 2 cups of water. Bring to a simmer, stirring to dissolve the salt and sugar. Transfer the mixture to a very large bowl and stir in 2 cups of cold water.

• In a spice grinder, grind the mushrooms to a powder. (You should have about 3 tablespoons.) Whisk the porcini powder and buttermilk into the salt mixture. Place the chicken in the buttermilk brine, cover with plastic wrap and refrigerate for at least 6 hours or up to 12 hours.

• Preheat the oven to 425°. Remove the chicken from the brine and pat dry; discard the brine. Tuck the wing tips behind the breasts, tie the legs with kitchen twine and set the chicken, breast side up, in a rack over a roasting pan. Season all over with salt.

• Roast the chicken for 15 minutes. Brush the butter all over the chicken, then return it to the oven and roast for about 45 minutes longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 165°. Transfer to a cutting board and let rest for 15 minutes before serving.

Chicken Cassoulet

Ingredients

1 pound dried Great Northern beans
3 bay leaves
3 1/2 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
12 ounces fully cooked Italian chicken sausage, sliced
2 cups chopped white onion
1 1/4 cups chopped carrots
1 cup chopped celery
2 tablespoons chopped fresh thyme
2 tablespoons unsalted tomato paste
6 garlic cloves, minced
2/3 cup dry white wine
1 (14-oz.) can unsalted diced tomatoes, undrained
1 cup unsalted chicken stock
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
2 ounces multigrain baguette, torn into small pieces
2 ounces Parmesan cheese, grated (about 1/2 cup)
2 tablespoons chopped fresh flat-leaf parsley

Place beans in a Dutch oven. Add water to cover by 2 inches; stir in bay leaves. Bring to a boil; boil 1 minute. Remove from heat; cover and let stand 1 hour. Return pan to heat over high (do not drain beans or refresh water); bring to a boil. Reduce heat to medium-low; simmer until beans are almost tender, about 30 minutes. Drain beans; discard bay leaves. Wipe pan dry.

Preheat oven to 300°F.

Heat 1 1/2 tablespoons oil in pan over medium-high. Add chicken; cook, stirring occasionally, until browned, about 8 minutes. Add sausage; cook, stirring occasionally, until browned, about 5 minutes. Remove chicken and sausage. Add onion, carrots, and celery; sauté 5 minutes. Add thyme, tomato paste, and garlic; sauté 2 minutes. Add wine; cook 1 minute, scraping bottom of pan to loosen browned bits.

Add tomatoes, stock, salt, pepper, beans, chicken, and sausage to pan; stir gently to combine. Cover and bake at 300°F 1 hour. Remove pan. Increase oven temperature to 425°F.

Scoop out 1 cup bean mixture, avoiding chicken or sausage. Mash with a fork; stir into chicken mixture.

Place baguette in a food processor; process until coarse crumbs form. Add cheese, parsley, and remaining 2 tablespoons oil; pulse to combine. Sprinkle breadcrumbs over cassoulet. Bake, uncovered, at 425°F until topping is crusty, 15 to 20 minutes. Let stand 5 minutes before serving.

Creamy Chipotle Chicken Thighs

 

Ingredients

Ingredient Checklist

• 2 tablespoons canola or avocado oil, divided
• 1 pound boneless, skinless chicken thighs, trimmed
• ½ teaspoon salt, divided
• 1 large yellow onion, thinly sliced
• ½ cup unsalted chicken broth
• ½ cup chipotle salsa (see Tip)
• ¼ cup reduced-fat sour cream
• Chopped fresh cilantro for garnish

Directions

Instructions Checklist

• Step 1

  Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and sprinkle with 1/4 teaspoon salt. Cook, flipping once, until golden brown on both sides, about 5 minutes. Transfer to a plate.

• Step 2

  Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring often, until the onion is lightly browned and starting to soften, about 2 minutes. Add broth and cook, scraping up any browned bits, for 1 minute.

• Step 3

  Whisk salsa, sour cream and the remaining 1/4 teaspoon salt in a small bowl. Add the mixture to the pan, along with the chicken and any accumulated juices. Reduce heat to medium, cover and cook, flipping the chicken occasionally, until it is cooked through and the sauce has thickened slightly, 5 to 7 minutes more. Garnish with cilantro, if desired.

Tips

Tip: Chipotle salsa adds smokiness to this recipe. If you can't find it, stir 1 Tbsp. chopped chipotle in adobo or 1 tsp. ground chipotle chile into your favorite tomato salsa.

Coconut Milk Braised Chicken

 

Ingredients

2 SERVINGS

1

cup unsweetened coconut milk

1

Tbsp. Thai curry paste

1

lemongrass stalk, tough outer layer removed, lightly crushed

1

1" piece ginger, peeled, smashed

4

garlic cloves, peeled, smashed

2

chicken legs (thigh and drumstick; about 1½ lb. total)

Kosher salt

Toasted unsweetened coconut flakes, cilantro leaves with tender stems, cooked rice, and lime wedges (for serving)

Preparation

Step 1

Place a rack in top third of oven; preheat to 400°. Stir coconut milk and curry paste in a 2-qt. baking dish to combine (or, use a medium skillet if that’s what you’ve got). Add lemongrass, ginger, and garlic. Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60–75 minutes.

Step 2

Divide chicken between plates. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.

Honey-Harissa Chicken Wings with Grilled Carrots and Celery

 

Ingredients

Ingredient Checklist

• 2 tablespoons honey, divided
• 1 ½ tablespoons lemon juice, divided
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 pound medium carrots (about 6), halved lengthwise
• 1 pound medium stalks celery (about 6), halved lengthwise
• 3 pounds chicken wings
• 2 tablespoons harissa paste (see Tip)
• 1 tablespoon melted butter

Directions

Instructions Checklist

• Step 1

  Preheat grill to medium-high.

• Step 2

  Mix 1 tablespoon each honey and lemon juice, oil, salt and pepper in a small bowl. Place carrots and celery on a rimmed baking sheet and drizzle with the mixture. Toss to coat.

• Step 3

  Grill chicken, turning and moving the pieces around the grill every 2 minutes, until slightly charred on both sides and an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 12 to 15 minutes total. Grill the vegetables directly on the grate, turning occasionally, until tender and slightly charred, 10 to 12 minutes.

• Step 4

  Combine harissa, butter and the remaining 1 tablespoon honey and 1/2 tablespoon lemon juice in a large bowl. Add the chicken and toss to coat. Serve with the vegetables.

Tips

Tip: Harissa, a condiment made from roasted red peppers and chile peppers, hails from northern Africa. Look for ones labeled "paste" rather than "sauce," as the sauces can have added ingredients that tone down the smoky and spicy taste of the peppers.

Everyday Spice Blend

 

Ingredients

Ingredient Checklist

• 1 tablespoon kosher salt
• 1 tablespoon black peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon crushed red pepper
• 1 tablespoon fresh rosemary,  chopped
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Directions

Instructions Checklist

• Step 1

  Combine kosher salt, black peppercorns, cumin seeds, fennel seeds, and crushed red pepper in a small skillet. Cook over medium, stirring often, until lightly toasted and fragrant, about 2 minutes. Transfer to plate; let cool. With a mortar and pestle or spice grinder, grind to a coarse powder. Add chopped fresh rosemary, garlic powder, and paprika. Stir well to combine.