Main Course - Poultry

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.
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.

"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.

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

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.

Recipes List all