Entries Tagged as 'chicken'

WaPo Wednesdays- Lemon-Herb Chicken Satay



I’m back on track with WaPo Wednesdays, and boy, Lemon-Herb Chicken Satay is a great summer dish! What you do is combine herbs with lemon, a bit of olive oil, sugar and vinegar and marinate chicken strips with it. That’s all! I, of course, used this recipe as a guideline and riffed on it with what I had at home. Instead of parsely, I used oregano because it’s growing like crazy in my garden (and parsley is not). I also omitted chives because I didn’t have any-and why spend another couple of bucks at the store if I don’t really need to? I also marinated my sliced chicken strips in a plastic baggie (in the refrigerator for about an hour) prior to skewering them on water-soaked wooden skewers-it seemed to me that the chicken would gather the flavors better that way.


So, what you’ll find below is the WaPo recipe with 2 alterations for how I put the marinade together. The end result was absolutely delicious, and very summer-like. The flavors were verdant and bright.  I served this chicken “satay” with Greek-style potatoes and feta.


MAKE AHEAD: You’ll need 16 to 20 small skewers, preferably soaked in water for 30 minutes. The satays need to marinate in the refrigerator for at least 30 minutes and up to 2 hours.Makes 16 to 20 skewers (4 or 5 skewers per serving)Ingredients:

  • 12 large basil leaves
  • 0.250 cup loosely packed flat-leaf parsley leaves (I substituted fresh oregano)
  • Small handful of chives, chopped (I omitted)
  • 1 large or 2 small cloves garlic, smashed
  • Finely grated zest and juice of 1 lemon (about 2 tablespoons juice and 1 or 2 teaspoons zest)
  • 0.250 cup olive oil
  • 4 to 6 tablespoons white wine vinegar
  • 0.125 teaspoon sugar
  • 0.250 teaspoon salt
  • Freshly ground black pepper
  • 1 0.250 to 1 1/2 pounds boneless, skinless chicken breast halves, cut into strips 1 inch wide, 5 to 6 inches long and 1/4-inch thick

Directions:Combine the basil, parsley, chives, garlic, lemon zest and juice, oil, 4 tablespoons of the vinegar, the sugar, salt and pepper to taste in a blender. Puree until smooth, adding vinegar as needed to make a thick yet pourable marinade.Thread the chicken strips onto the skewer. Ideally, each skewer will have one strip of chicken, but smaller pieces may be threaded together if necessary. Use a silicone pastry brush to coat each skewer with the marinade, then carefully place the coated skewers in a large resealable plastic food storage bag (with the pointed ends facing in the same direction). Place the bag on a tray and seal; refrigerate for 30 minutes or up to 2 hours.Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.When the grill is hot, arrange the marinated chicken satays on the grill, keeping the uncovered part of the skewers away from direct heat if possible. Close the lid and cook for 2 to 4 minutes, until the chicken starts to brown and the edges look done.Use tongs to turn the skewers over. Close the lid and cook for 2 or 3 minutes, until the chicken is cooked through. Serve warm or at room temperature.Recipe Source:From Nourish columnist Stephanie Witt Sedgwick..The Wrap-up-I would made this again in a heartbeat. I highly recommend that you invite your friends over to try it!  What I really liked was that the marinade called for relatively little olive oil. Not that olive oil is a bad thing-it does add calories, however,  and by using vinegar and sugar, you get a different dimension in the taste, and more volume to the marinade. Sources- I used boneless, skinless chicken breasts from Costco. The herbs, however, came from my garden.


A Delicious Slow-Cooked Chicken Curry-Because My Pressure Cooker Frightens Me


Last week, I happened to catch an episode of Jacques Pepin’s Fast Food My Way. He was cooking with his daughter, Claudine, and I was immediately drawn in. I have loved watching his cooking shows with Claudine for many years, and now that she is a grown woman with children of her own, it seems some things never change. Jacques still leads her through his recipes, “No, a little more”, “Not so much”, “Well, OK, if you must garnish”. She’s still his little girl in his eyes, and it’s so nice to see how she still adores him. I do to. Have your ever seen the man wield a paring knife?

Anyway, as I was watching, I grabbed a notepad and began scribbling down the recipe for Jacques’ Lamb Curry. It was a “dump” recipe, as he called it, and looked easy and delicious. The problem is this–he used a pressure cooker and well, those things scare the bejezus out of me. And I own one. It’s in pristine condition because I’ve never used it since I got it over a year ago.

The thing is, I’m afraid of it. Pressure. Heat. Disaster awaits. I see lids blowing off, loss of an eye and possible decapitation. Heaven forbid any of my dogs go near the pressure-filled vessel. It could explode at any minute. Oh, I gave the instruction manual a good read. I fiddled with the buttons once I identified them. I practiced locking the lid. Unlocking the lid. My confidence was building, but I just couldn’t pull that trigger.

I pulled out my trusty Lodge dutch oven, and simmered this curry until the chicken was fork tender. The house smelled fantastic, and no bodily injury was incurred. Save a nicked knuckle from my knife, but that’s another story.

Again, this is Jaques’ recipe for Lamb Curry, but he mentioned that it can be made with chicken as well. And like Claudine, I listen to the man! Especially when I see bananas and tomatoes going into the same pot.


Chicken Curry

(I find that this serves more than 4 as noted in the recipe. I think it could serve 6, with rice)

  • 1 banana, sliced
  • 2 lbs. boneless, skinless chicken thighs, diced
  • 1 jalapeno pepper, seeds removed and chopped
  • 1 1/2 cups diced tomatoes
  • 1 large onion, diced
  • 3-4 cloves garlic, crushed
  • 2 1/2 tablespoons curry
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2-3 bay leaves
  • 1/2  cup white wine
  • 1 apple, sliced but not peeled
  • 1 can coconut milk (Jacques calls for 1 cup, but why waste the leftovers?)
  • 2 tablespoons Wondra


Dump everything but Wondra in a heavy-bottomed pot. Yup, that’s it! Sprinkle Wondra on top and stir to incorporate. Bring to a simmer and cover. Allow to simmer for about an hour, maybe two. Adjust salt level to taste as it cooks, and let the house fill with the smell of curry.

Serve with rice and raisins (I used a steamer and let the raisins plump while the rice cooked).

Accompaniments for serving include: chutney, peanuts, cilantro, coconut.

Folks, this one is a winner, and so easy! File it away to make for company, or simply simmer this dish the next snow day we have!

Oven Roasted Chicken With Pan Gravy-Get Those Juices Working For You Any Day Of The Week


It’s September-fire the ovens back up and get roasting!

 There is something about cooking a whole chicken which conjures up Norman Rockwell images of the family gathered at the Thanksgiving table (OK–a big chicken) Matriarchal aprons are donned, and patriarchal pride fills the room while guests salivate at the bronzed bird. The with aromas of poultry, dressing and yams commingle in the air and wine glasses are filled in anticipation of a grand toast and thanksgiving to all.

The cook’s hands wring nervously as the bird is carved; awaiting the beautiful juices running down the sides of crisp skin. Success. The turkey platter is passes as each guest chooses white or dark meat, followed by an endless parade of sides in Mom’s best  china.

Next comes the best part, the glue, so to speak–the gravy. Hopefully, it’s pan gravy. You dress your meat and potatoes with it, and perhaps everything else on your plate, lest you pour the gravy boat dry. Me, I would like nothing better than to dunk my whole head into a bowl of pan gravy. I love it.

My name is Ramona, and I’m a gravyholic.

When making chicken or turkey, I historically turned to the jar for gravy. Boston Market brand isn’t bad, but making pan gravy is the real deal, and can’t be beat. With an increased experience cooking and a broadened culinary acumen in general, I began to feel confident that I could put forth a worthy homemade gravy.


Now to my opening, roast chicken can be a meal for any day of the week–not just for weekends, holiday or guests. It takes less time than you may think. Preparing the chicken is fast and easy if you have a go-to method (I’ll share mine with you) and roasting can be expedited by cooking the chicken at a high temperature. Vegetables and herbs in the bottom of the pan commingle with chicken stock and chicken drippings to make a terrific base for pan gravy.

My favorite way to prepare chicken is to simply salt and pepper the cavity, and stuff with fresh (preferably) rosemary and a quartered lemon. Place the chicken on an elevated roasting rack in a pan that is filled with chopped carrots, celery, onion and perhaps another quartered lemon if you have it on hand (the lemon in the final gravy is wonderfully refreshing). Generously rub olive oil all over the chicken, legs and wings included. Salt and pepper the chicken and place 3 tablespoons of butter on top of the breast.

Place the chicken in a preheated 450 degree oven and bake until the internal temperature of the thigh reaches 165 degrees. Total cooking time will vary depending on the size of the chicken, but you will be surprised at how fast the bird comes up to temperature when cooking at this temperature.

As the chicken roasts, allow the vegetables to roast along for the first 15 minutes. This will allow the vegetables to caramelize. Add about a cup of chicken stock to the pan at this point, and another cup 30 minutes later. The liquid will braise the vegetables and steam the skin a bit, crisping it up nicely. You can also baste the chicken with pan juices once or twice to help the skin crisp even more.

Once the chicken is done, remove the chicken to a platter and tent lightly with foil. Remove the lemon and using a slotted spoon, transfer the vegetables to a serving bowl and cover to keep warm.


Place the roasting pan with juices on burner over medium high heat. Bring juices to a strong simmer/low boil and add a beurre manie. A beurre manie is a paste, or dough, made of equal parts softened butter and flour used to thicken soups and sauces(I do 2-3 tablespoons each, depending on the volume of pan drippings). Maintian heat and whisk to dissolve beurre manie. Continue whisking continuously until the sauce thickens. If the sauce thickens too much, add more chicken stock. If the sauce doesn’t thicken up enough, make more beurre manie and add. See how foolproof this is?

Check the gravy for seasoning and add salt and pepper as needed.

This is a basic method for taking your pan juices, enhancing them with aromatic vegetables, herbs, seasoning and chicken stock, and thickening with a beurre manie. You wont go back to the jar again.

Fettuccine With Rainbow Chard And Grilled Chicken In A Gorgonzola And White Wine Sauce

Whew! That’s a long name for a simple dish.


I promised myself that this week, I would work my way through all the produce I bought from the farmers market (am I the only one who is guilty of throwing away produce because it spoils before I get around to using it ??). J&W Valley View Farm (Westmoreland County, VA) had such gorgeous greens that I went a bit crazy buying at the Alexandria West End farmers market last Sunday! With a bunch of spinach, I made a salad topped with grilled chicken and spring onions, Gorgonzola cheese, strawberries and pecans. I grilled up 4 chicken breasts and saved two of them for the dish I made last night.

I used the remaining Gorgonzola and chicken breasts, sauteed J&W rainbow chard and made a simple white wine sauce which I tossed with fettuccine. Oh, and to gild the lily, I sprinkled some Pecorino cheese on top!

It was all soooo Robin Miller.

Still in my refrigerator is parsley, cilantro and bok choy. Any ideas HG readers??



Fettucine With Rainbow Chard And Grilled Chicken In A Gorgonzola And White Wine Sauce



  • 1 box fettuccine, cooked according to package directions
  • 2 chicken breasts, grilled and sliced thin
  • 1/2 cup crumbled Gorgonzola cheese (reserve a few crumbles to top dishes)
  • 1 bunch Swiss chard
  • 1/2 onion, diced
  • 2 cloves garlic, crushed
  • 3/4 cup dry white wine
  • 3/4 cup chicken stock
  • 1 Tablespoon flour
  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
  • salt and pepper to taste


Place a pan over medium heat. Add olive oil and 1 tablespoon of butter. Add onions and garlic. Sautee for 3-4 minutes. Add chard and saute for 5 minutes, or until it wilts. Remove pan contents to a bowl.

Increase heat to high and add wine. Allow wine to reduce by half. Add chicken stock. With the remaining 1 tablespoon of butter and flour, make a beurre manie*. Stir beurre manie into the liquid and bring to a boil. Add gorgonzola, chicken and vegetables. Season with salt and pepper to taste.

In a large bowl, toss fettucine and chicken with Gorgonzola sauce. Sprinkle with reserved Gorgonzola crumbles and grated Parmesan or Pecorino prior to serving.

This recipe has been submitted to Presto Pasta Night. PPN is a fun weekly blog event sponsored by Ruth at Once Upon A Feast.

*A beurre manie is a dough, or paste made my mixing equal parts soft butter and flour. It can be used to thicken soups and sauces.

Braised Chicken Thighs With Morels And Ramps In A White Wine Cream Sauce


I was excited and a bit nervous when it came to using my $16 box of morel mushrooms, and $6 bunch of ramps on Sunday. At $21 for just the vegetables, I wanted to make those ingredients shine in a dish for dinner. I consulted a few of my cookbooks and riffed on a braised chicken dish from Molly Steven’s “All About Braising”, and while my chicken dish was cooking, I made a batch of ramp crepes to use with the leftover braise.


I found that my small container of 8 or so morels was more than adequate to add an earthy flavor to the braised chicken, while the ramps were mild and somewhat sweet in both the braise and the crepes. I think both dishes would work for entertaining guests, and the chicken filled crepes would make for a terrific brunch item-especially since everything can be made ahead of time.

For the ramp crepe recipe, head over to DC Foodies to check it out!


Braised Chicken Thighs with Morels and Ramps in a White Wine Cream Sauce

Serves 4-6


  • 8 chicken thighs with bone and skin
  • 2 Tablespoons olive oil
  • 3 Tablespoons unsalted butter
  • 8-10 morel mushrooms
  • bunch ramps, about a dozen, trimmed at each end and rough chopped
  • 1 1/3 cup dry white wine
  • 1 cup low sodium chicken broth
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 2 cloves garlic, crushed
  • 1 cup half and half or light cream
  • Salt and pepper to taste
  • Flour for dredging


Preheat oven to 325 degrees.

Heat a large dutch oven over high heat.

Generously salt and pepper chicken thighs on both sides. Dredge chicken in flour and shake off excess.

Add olive oil and 2 tablespoons of butter to heated dutch oven. When the oil begins to shimmer, add chicken to the pan. Do not overcrowd the pan. Allow chicken to brown for 4-5 minutes on each side. Transfer chicken to a platter.

Reduce heat to medium and add 1 tablespoon butter to the dutch oven. Add morels and ramps. Sautee for 4-5 minutes. Add garlic and continue to sautee for an additional minute. Transfer vegetables to the chicken platter.

Increase heat to high and deglaze with white wine. Reduce to a strong simmer and allow wine to reduce by a third. Add chicke stock, thyme and marjoram. Return chicken and vegetables to  braising vessel.

Place dutch oven in lower third of the oven. Braise for 90 minutes.

Remove chicken from the dutch oven, skim fat as needed with a large spoon, and add cream. Serve chicken with sauce over top.

I suggest serving this dish over egg noodles or parsley potatoes.

This recipe is submitted for Weekend Herb Blogging, a weekly blog event started by Kalyn of Kalyn’s Kitchen, and is being hosted this week by Susan from The Well-Seasoned Cook.