Posts Tagged ‘chicken’
We Cook! Mill’s Tavern’s Statler Chicken, Edamame, Corn, Potato Succotash, Dijon Demi
by Executive Chef Edward Bolus Statler Chicken Breast with Edamame, Corn, Potato, and Confit Chicken Succotash, Creamy Dijon Demi (Serves 4): Courtesy of Chef Bolus, enjoy an extraordinary meal featuring broiled Statler chicken breasts served with a flavorful confit chicken succotash and drizzled with a creamy Dijon demi sauce. It’s perfect for an elegant dinner…
Read MoreWe Cook! – Mill’s Tavern Roasted Statler Chicken, Bulgur Pilaf, Winter Squashes, & Tzatziki Sauce
by Edward Bolus, Executive Chef Roasted Statler Chicken with Bulgur Pilaf, Winter Squashes, and Tzatziki Sauce Mill’s Tavern’s succulent Statler chicken (which simply means the drumette is still attached to the breast) with bulgur pilaf and winter squashes is the perfect autumn dish. Seared until crisp and, then roasted to perfection and served alongside hearty…
Read MoreBalsamic Butter Chicken – Alison Mountford
Recipe for Balsamic Butter Chicken by Chef Alison Mountford
Read MoreChicken, Bacon, and Brown Butter Pearl Onion Pot Pie – Anthony Salemme
By Chef Anthony Salemme Serves 6 A rustic rich filling of diced chicken, thick-cut bacon and brown butter pearl onions will satisfy your comfort food craving. 6 boneless chicken thighs 8 ounces thick-cut bacon 2 small onions, sliced thin 8 ounces pearl onions, defrosted 4 cloves garlic, minced 3 Tablespoons butter 1 Tablespoon olive oil…
Read MoreGrape Harvest Chicken with Shallots and Buratta Cheese – Anthony Salemme
by Anthony Salemme, contributing chef Serves 4 If you are a wine maker or wine enthusiast it is time to harvest your grapes. This is a simple yet tasty sauce for your every day chicken cutlet. 4 boneless chicken breasts 4 ounces Buratta cheese, sliced in quarters 1/3 cup flour 1 teaspoon sea salt ½…
Read MoreGarlic Parmesan Chicken Kebabs – Anthony Salemme
By Anthony Salemme, contributing chef Makes 6 kebabs Grilling season is here! Light up those coals or fire up the gas grill and get cooking. The marinade is a bit like a Caesar dressing with a little kick. 1 cup plain whole milk Greek yogurt ¾ cup mayonnaise 2 teaspoons paprika 1 teaspoon crushed red…
Read MoreCinco de Mayo Ancho Chili-Rubbed Chicken Thighs – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 A bit fancy for Cinco, but have some beers and tequila while cooking and you will be rewarded with a tasty meal in the end. 8 chicken thighs 3 dried Ancho chilies, seeded – or 4 Tablespoons Ancho chili powder 4 cloves garlic, peeled, chopped fine 4 scallions,…
Read MoreZa’atar Crispy Chicken with Parsley Mint Peanut Pesto – Anthony Salemme
by Anthony Salemme, contributing chef Chicken 1 1/2 c. Panko bread crumbs 1 tsp. garlic powder 1/2 c. Za’atar spice blend 2 eggs, beaten with 1 Tablespoon water 1/2 c. all-purpose flour 1 1/2 lb. boneless skinless chicken cutlets, pounded thin Salt and a lot of freshly ground black pepper Coconut or vegetable oil Cherry…
Read MoreKorean Style Oven Fried Chicken w/Rainbow Slaw
by Anthony Salemme, chef Serves 4-6 You can certainly use your air fryer for this but a regular oven works just as well. The added crunch comes from the cornstarch. Chicken 6 chicken legs 6 chicken thighs 1 Tablespoon Gochujang, chili sauce 3 cloves garlic, minced 1 lime, zested and juiced 1 Tablespoon rice vinegar…
Read MoreYour Recipe, Today – Buttermilk Fried Chicken
Buttermilk Fried Chicken I am such a fan of Southern food. I discovered real low country cooking when my parents retired in South Carolina. This original MealPVD recipe is somewhat easy but you need to be patient and let the chicken marinate in the buttermilk overnight. 1 3 – 4 pound chicken cut into 8…
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