Category: Chicken

Ingredients:

• 1 tablespoon olive oil, or as desired
• 6 chicken breasts, cut in half lengthwise (butterflied)
• salt and ground black pepper
• 3/4 cup all-purpose flour
• 1 tablespoon paprika
• 2 eggs, beaten
• 2 cups seasoned bread crumbs
• 1 large lemon, zested

Method:

1. Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
2. Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
3. Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
4. Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
5. Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 pinch salt and pepper
• 8 ounces bacon, sliced crosswise into 1/2-inch pieces
• 10 large button mushrooms, quartered
• 1/2 large yellow onion, diced
• 2 shallots, sliced
• 2 teaspoons all-purpose flour
• 2 teaspoons butter
• 1 1/2 cups red wine
• 6 sprigs fresh thyme
• 1 cup chicken broth

Method:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Season chicken thighs all over with salt and black pepper.
3. Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.
4. 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.
5. 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.
6. Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.
7. 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.
8. 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.
9. 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.

Ingredients:

• 2 pounds chicken wings
• 1 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup honey
• 1/2 cup butter, melted
• 1/2 cup hot sauce

Method:

1. Preheat an outdoor grill for medium heat and lightly oil grate.
2. Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper.
3. Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking.
4. Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings ‘wet’ or return them to the grill for 1 minute per side to set the sauce.

Ingredients:

• 2 chicken breast halves
• 1 teaspoon salt and ground black pepper 
• 3 tablespoons butter, divided
• 2 tablespoons olive oil
• 5 white mushrooms, sliced
• 1 shallot, minced
• 1 tablespoon all-purpose flour
• 1 cup Marsala wine
• 2 cups chicken stock
• 2 tablespoons chopped fresh parsley
• 1 teaspoon cold butter
  

Method:

1. Season chicken breasts all over with salt and pepper.
2. Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
3. Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
4. Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes
   more.
5. Return chicken breasts to the skillet, reduce heat to low, and cook chicken, t
   urning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
6. Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

Ingredients

• 1 whole chicken (about 1½ kg)
• small knob of butter
• 1 tbsp olive oil
• ½ lemon
• 1 bay leaf
• 1 thyme sprig
• 300g chorizoring, thickly sliced
• 700g potatoes, halved
• 2 garlic cloves, left whole and unpeeled
• large splash of dry sherry
• 150ml chicken stock
• handful parsley leaves, roughly chopped

Method

1. Heat oven to 180C/160C fan/gas 4 and season the chicken all over. In a large flameproof casserole dish with a lid, heat the butter and oil until sizzling, then spend a good 15 mins slowly browning the chicken well all over. Remove from the dish and pop the lemon, bay and thyme in the cavity. Set aside.
2. Pour most of the oil out of the dish, place back on the heat and sizzle the chorizo for 5 mins until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic. Splash in the sherry, let it bubble down a little, then pour in the stock.
3. Nestle the chicken, breast-side up, among the potatoes, place the lid on the dish and cook in the oven for 1 hr 15 mins or until the legs easily come away from the body. Leave the chicken to rest for 10 mins, then scatter with parsley and serve straight from the dish.