Recipe courtesy of Tyler Florence

Total Time:40 min
Prep:20 min
Cook:20 min
Yield:4 servings

Ingredients

• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 4 ounces prosciutto, thinly sliced
• 8 ounces crimini or porcini mushrooms, stemmed and halved
• 1/2 cup sweet Marsala wine
• 1/2 cup chicken stock
• 2 tablespoon unsalted butter
• 1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Read more here.

From Cooks Illustrated, PUBLISHED MAY 2001

WHY THIS RECIPE WORKS:

Our best fried chicken recipe would be worth the splatter and mess, producing seasoned meat coated with a crisp mahogany crust. We found that cutting up a whole chicken and brining it in a mixture of buttermilk, salt, and spices was the way to begin. Air-drying the brined chicken gave us an extra-crisp skin. To finish our fried chicken recipe, we coated the chicken with a mixture of flour, baking powder, and baking soda for a light, shatteringly crisp crust and pan-fried it in peanut oil for clean flavor.

INGREDIENTS

• 1 ¼cups kosher salt or ½ cup plus 2 tablespoons table salt
• ¼ cup granulated sugar
• 2 tablespoons paprika
• 3 medium heads garlic, cloves separated
• 3 bay leaves, crumbled
• 2 quarts buttermilk (low fat)
• 1 whole chicken (about 3 ½ pounds), giblets discarded, cut into 12 pieces (see illustrations below)
• 4 cups unbleached all-purpose flour
• 1 large egg
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 3–4 cups refined peanut oil or vegetable shortening

INSTRUCTIONS

SERVES 4 TO 6

Maintaining an even oil temperature is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is fine, though it can be clipped to the pot only for the uncovered portion of frying.

1. In large zipper-lock plastic bag, combine salt, sugar, paprika, garlic cloves, and bay leaves. With rubber mallet or flat meat pounder, smash garlic into salt and spice mixture thoroughly. Pour mixture into large plastic container or nonreactive stockpot. Add 7 cups buttermilk and stir until salt is completely dissolved. Immerse chicken and refrigerate until fully seasoned, 2 to 3 hours. Remove chicken from buttermilk brine and shake off excess; place in single layer on large wire rack set over rimmed baking sheet. Refrigerate uncovered for 2 hours. (After 2 hours, chicken can be covered with plastic wrap and refrigerated up to 6 hours longer.)

2. Measure flour into large shallow dish. Beat egg, baking powder, and baking soda in medium bowl; stir in remaining 1 cup buttermilk (mixture will bubble and foam). Working in batches of 3, drop chicken pieces in flour and shake pan to coat. Shake excess flour from each piece, then, using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off. Coat chicken pieces with flour again, shake off excess, and return to wire rack.

3. Adjust oven rack to middle position, set second wire rack over second rimmed baking sheet, and place on oven rack; heat oven to 200 degrees. Line large plate with double layer paper towels. Meanwhile, heat oil (oil should have 2 1/2-inch depth in pan) to 375 degrees over medium-high heat in large 8-quart cas-ir on Dutch oven with a diameter of about 12 inches. Place half of chicken pieces skin-side down in oil, cover, reduce heat to medium, and fry until deep golden brown, 6 to 8 minutes; after about 3 minutes, lift chicken pieces with tongs to check for even browning; rearrange if some pieces are browning faster than others. (Spot-check oil temperature; after first 6 minutes of frying, oil should be about 325 degrees. Adjust burner if necessary.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. Using tongs, transfer chicken to paper towel–lined plate; let stand 2 minutes to drain, then transfer to rack in warm oven. Replace paper towel–lining on plate. Return oil to 375 degrees and fry remaining pieces, transferring pieces to paper towel–lined plate to drain, then transferring to wire rack with other chicken pieces. Cool chicken pieces on wire rack about 5 minutes and serve.

Find the Cook's Illustrated recipe: HERE

Chicken Pot Pie from Cook's Illustrated

Sheri's note: I normally put home made biscuits on top instead of pie crust.

INGREDIENTS

PIE DOUGH

• 1 ½cups unbleached all-purpose flour
• ½teaspoon table salt
• 8tablespoons unsalted butter (¼ pound), chilled and cut into ¼-inch pieces
• 4tablespoons vegetable shortening, chilled

CHICKEN POT PIE

• 1 ½ pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs
• 1 can low-sodium chicken broth, with water added to equal 2 cups (or use 2 cups homemade chicken broth)
• 1 ½ tablespoons vegetable oil
• 1 large onion, chopped fine
• 3 medium carrots, peeled and cut crosswise ¼-inch thick
• 2 small ribs celery, cut crosswise ¼-inch thick
• Salt and ground black pepper
• 4 tablespoons unsalted butter
• ½ cup unbleached all-purpose flour
• 1 ½cups milk
• ½ teaspoon dried thyme
• 3 tablespoons dry sherry
• ¾ cup frozen peas, thawed
• 3 tablespoons minced fresh parsley leaves

INSTRUCTIONS

SERVES 6 TO 8

You can make the filling ahead of time, but remember to heat it on top of the stove before topping it. Mushrooms can be sautéed along with the celery and carrots, and blanched pearl onions can stand in for the onion. If you don't want to make a pastry topping, make the related biscuit recipe, stamp out 8 rounds of dough, arrange dough rounds, over warm filling and bake as directed.

1. For Pie Dough: Mix flour and salt in workbowl of food processor fitted with the steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five one-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal, keeping some butter bits the size of small peas, about four more one-second pulses. Turn mixture into medium bowl.

2. Sprinkle 3 tablespoons ice-cold water over the mixture. Using rubber spatula, fold water into flour mixture. Then press down on dough mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more cold water if dough will not come together. Shape dough into ball, then flatten into 4-inch-wide disk. Wrap in plastic and refrigerate 30 minutes while preparing pie filling.

3. For Pie Filling: Adjust oven rack to low-center position; heat oven to 400 degrees. Put chicken and broth in small Dutch oven or soup kettle over medium heat. Cover, bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to large bowl, reserving broth in measuring cup.

4. Increase heat to medium-high; heat oil in now-empty pan. Add onions, carrots, and celery; sauté until just tender, about 5 minutes. Season to taste with salt and pepper. While vegetables are sautéing, shred meat into bite-sized pieces. Transfer cooked vegetables to bowl with chicken; set aside.

5. Heat butter over medium heat in again-empty skillet. When foaming subsides, add flour; cook about 1 minute. Whisk in chicken broth, milk, any accumulated chicken juices, and thyme. Bring to simmer, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.

6. Pour sauce over chicken mixture; stir to combine. Stir in peas and parsley. Adjust seasonings. (Can be covered and refrigerated overnight; reheat before topping with pastry.)

7. To Assemble: Roll dough on floured surface to approximate 15-by-11-inch rectangle, about 1/8-inch thick. If making individual pies, roll dough 1/8-inch thick and cut 6 dough rounds about 1 inch larger than pan circumference.

8. Pour chicken mixture into 13-by-9-inch pan or any shallow baking dish of similar size. Lay dough over pot pie filling, trimming dough to 1/2 inch of pan lip. Tuck overhanging dough back under itself so folded edge is flush with lip. Flute edges all around. Or don't trim dough and simply tuck overhanging dough into pan side. Cut at least four 1-inch vent holes in large pot pie or one 1-inch vent hole in smaller pies.

9. Bake until pastry is golden brown and filling is bubbly, 30 minutes for large pies and 20 to 25 minutes for smaller pies. Serve hot.

From Chef John, allrecipes

Prep: 25 m
Cook: 45 m
Ready In: 1 h 10 m
Recipe By: Chef John

From Chef John: "I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it's actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice."

Ingredients

• 1 1/2 pounds skinless, boneless chicken thighs
• 1 tablespoon vegetable oil
• 2 teaspoons kosher salt
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cardamom
• 2 tablespoons clarified butter (ghee), or more as needed
• 1 onion, chopped
• 1/4 cup tomato paste
• 4 cloves garlic, finely grated
• 1 tablespoon finely grated ginger, or more to taste
• 1 cup crushed tomatoes
• 1 (13 ounce) can coconut milk
• 1/2 cup chicken broth, or as needed
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon red pepper flakes
• salt and ground black pepper to taste

Directions

Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.

Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.

Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.

Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.

Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.

Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

Original recipe HERE.

Recipe courtesy of Giada De Laurentiis

Total Time: 50 min
Prep: 25 min
Cook: 25 min
Yield:4 to 6 servings
Level:Easy

Ingredients

• 1 medium green apple, cored and diced into 1-inch cubes
• 1 medium red apple, cored and diced into 1-inch cubes
• 1 medium onion, diced into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter, plus 2 tablespoons cubed
• 1/4 cup dry white wine
• 1 (6-ounce) bag dried cranberries
• 1/2 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 pound sweet Italian turkey sausage, meat removed from casing
• 8 ounce jar steamed whole chestnuts, roughly chopped
• 1/2 pound day old cornbread or bread, cut into 1/2-inch cubes
• Pinch red pepper flakes
• 1 cup canned chicken stock
• 1 cup freshly grated Parmesan

Directions

Preheat oven to 400 degrees F.

In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool.

In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes.

In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients.

Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour.

Read more here

Serves 10 - 12

We prefer to roast small turkeys, no more than 14 pounds gross weight, because they cook more evenly than large birds. If you prefer, halve the amount of salt in the brine and brine 12 hours or overnight. When you remove the turkey from the oven to rotate it, be sure to close the oven door to prevent heat loss. Preheating in a microwave gives the stuffing a head start on cooking so that the turkey does not overcook as it waits for the stuffing to reach the proper internal temperature. A cheesecloth stuffing bag makes easy work of removing the stuffing when it’s time to carve the bird.

">Roast Crisped-Skin Turkey

INGREDIENTS

• 4cups kosher salt or 2 cups table salt
• 1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved for gravy (see related recipe)
• 3 medium onions, chopped coarse
• 2 sm all carrots, chopped coarse
• 2 ribs celery, chopped coarse
• 6 sprigs fresh thyme
• 6 tbsp unsalted butter, melted.

INSTRUCTIONS

We prefer to roast small turkeys, no more than 14 pounds gross weight, because they cook more evenly than large birds. If you prefer, halve the amount of

salt in the brine and brine 12 hours or overnight. When you remove the turkey from the oven to rotate it, be sure to close the oven door to prevent heat loss.

1. Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool spot (about 40 degrees) for 4 to 6 hours.

2. Remove turkey from salt water and rinse well under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 8 to 24 hours.

3. Adjust oven rack to lowest position and heat oven to 400 degrees. Toss one-third of onions, carrots, and celery with 2 sprigs thyme and 1 tablespoon butter in medium bowl; fill cavity with mixture. Tuck wings behind back, following illustrations 1 through 3 below, truss turkey.

4.

Scatter remaining vegetables and thyme in shallow roasting pan; pour 1 cup water over vegetables. Prepare V-rack following illustration 4, below. Brush turkey breast with butter, then set turkey breast-side down on foil-lined V-rack. Brush back of turkey with butter. Roast 45 minutes.

5. Remove roasting pan with turkey from oven; brush back with butter. Using thick wads of paper towels or potholders, rotate turkey leg/wing--side up. If liquid in bottom of roasting pan has evaporated, add 1/2 cup water. Roast 15 minutes longer.

6. Remove roasting pan with turkey from oven, brush exposed surfaces with butter, and, using thick wads of paper towels or potholders, rotate turkey second leg/wing-side up; roast for 15 minutes longer.

7. Remove roasting pan with turkey from oven, brush exposed surfaces with butter and, using thick wads of paper towels or potholders, rotate turkey breast-side up. Roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 30 to 45 minutes longer. Move turkey from rack to carving board and let rest about 20 to 30 minutes. Carve and serve with gravy, if desired.

Adapted from the Junior League Centennial Cookbook

Ingredients:

2 skinless, boneless chicken breasts, sliced
2 carrots, sliced thin2 unpeeled zucchini, sliced
1 cup sliced fresh mushrooms
2 medium tomatoes, cut into wedges
1 8-oz package linguini
4 tablespoons unsalted butter
3/4 cup grated Parmesan cheese
1 egg, slightly beaten
8 oz Monterey Jack Cheese, grated

Instructions:

Sautee chicen breasts

Serves: 12
Prep: 15 m
Cook: 1 h 30 m
Ready In: 1 h 45 m
Recipe By:Chef John

"I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts; please don't. They just will not add that sticky goodness to the braising liquid that the thighs will."

Ingredients

12 bone-in, skin-on chicken thighs
2 pinches kosher salt and freshly ground black pepper to taste
1 pound bacon, sliced crosswise into 1/2-inch pieces
20 large button mushrooms, quartered
1 large yellow onion, diced
4 shallots, sliced
1 tablespoon and 1 teaspoon all-purpose flour
1 tablespoon and 1 teaspoon butter
3 cups red wine
12 sprigs fresh thyme
2 cups chicken broth

Directions

Preheat oven to 375 degrees F (190 degrees C).

Season chicken thighs all over with salt and black pepper.

Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer baconwith a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.

Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.

Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.

Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.

Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.

Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.

Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.

ALL RIGHTS RESERVED © 2016 Allrecipes.com

"Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables."

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Read more here.