the Pence family cookbook

Recipes Tagged with “chicken”

Lemon Chicken Tagine

main course chicken lemon moroccan untested


  • 1 tbsp. olive oil
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, crushed
  • 4 chicken quarters
  • 1 teaspoon ground turmeric
  • 2 tbsp. cilantro
  • 3/4 c. chicken stock
  • 1 preserved lemon
  • salt pepper


Heat the oil in a tagine on medium. Fry the onion and garlic for 3-4 minutes without coloring. Cut the chicken quarters into two pieces each. Add to the tagine and brown, turning frequently. Lower heat if necessary. Add turmeric, 1 tbsp. cilantro, stock, salt and pepper. Bring to a simmer. Rinse the preserved lemon, discard the pulp, and cut the peel into thin strips. Stir into the chicken. Cover the tagine and simmer for 2-2 1/2 hours. Remove the lid and, if needed, boil rapidly for a few minutes to thicken. Garnish with remaining cilantro.

Le Creuset tagine booklet

Catalan-Style Chicken Stew

main course chicken spanish


  • 4 chicken thighs
  • salt and pepper
  • 5 tbsp. olive oil
  • 1/2 c. tomate frito (or a sofrito or other rich tomato sauce, pref. homemade)
  • 1 c. samfaina (pisto)
  • 1/3 c. roasted red peppers
  • 1/3 c. roasted onions
  • 1/3 c. roasted eggplant
  • 2 tbsp. parsley, chopped


Cut the eggplant, peppers, and onions into 1/4" pieces, place them in 3 tbsp. of the olive oil (or, if your peppers or eggplant were cured in olive oil, the olive oil from the vegetables), and set aside.

Cut the chicken thighs into quarters and season them with salt and black pepper. In a large saute pan, heat the other 2 tbsp. of olive oil over medium-high heat. When hot, add the chicken, skin side down, and brown on all sides, 5-6 minutes. Set aside.

In the same pan, add the tomate frito and simmer for 4 minutes over medium-low heat. Return the chicken to the pain and continue to simmer for 6-7 minutes, until just about cooked through.

Stir in the samfaina and the vegetables in olive oil. Stirring frequently, cook over medium-high heat for 2 minutes, until heated through. Sprinkle with parsley and serve.

Jose Andres Foods

Honey Chili Beer Chicken

main course chicken untested


  • 3 tbs olive oil
  • ½ cup sliced sweet white onions
  • 2 cloves garlic, minced
  • 1 cup brown ale, divided in half
  • 1 tbs balsamic vinegar
  • 2 tbs honey
  • ½ tsp red chili sauce (such as Sriracha) plus additional if desired
  • 6 boneless skinless chicken thigh fillets
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1-2 tbs flour


In a cast iron skillet over medium heat add the olive oil. Add the onions and caramelize over medium heat until golden brown, about 10 to 15 minutes.

Stir in the garlic then add ½ cup brown ale, balsamic vinegar, honey and chili sauce. Simmer until reduced and thickened, remove sauce from pan and set aside.

Sprinkle the chicken thighs on all sides with salt, pepper and flour.

Increase heat to medium-high, cook the chicken thighs until browned on all sides, about 3 minutes per side.

Pour the sauce back into the pan along with the remaining ½ cup brown ale.

Cover loosely with a lid, lower heat to maintain a simmer and allow to cook until chicken is cooked through, about an additional 10 minutes. Turning once during cooking.

The Beeroness

Kashmiri Chicken

main course chicken curry indian untested


  • 3 lb. chicken pieces, skin removed (pref. dark meat)
  • 4 tbsp. vegetable oil or ghee
  • 3 lg. onions, finely sliced
  • 10 black peppercorns, crushed
  • 10 cardamom seeds, crushed (or 1/4 tsp. ground cardamom)
  • 1 3-in cinnamon stick (or 1/4 tsp. ground cinnamon)
  • 1 2-in piece fresh ginger, chopped
  • 2-4 garlic cloves, minced
  • 1 heaping tsp. chili powder
  • 1 heaping tsp. turmeric
  • 2 heaping tsp. paprika
  • 1/2 tsp. salt (or to taste)
  • 1 c. plain yogurt
  • 1/2 c. white wine


Heat the ghee or oil in a large skillet with a lid. Add the onions, pepper, cardamom, and cinnamon and cook until the onions are golden, about 10 minutes. Add the ginger, garlic, chili powder, turmeric, paprika, and salt, and cook for 2 minutes, stirring occasionally. Add the chicken pieces and cook until nicely browned, stirring often. In a medium bowl, mix yogurt with wine. Reduce heat to low and gradually add yogurt mixture, stirring constantly until fully incorporated. Reduce heat, cover, and simmer for about 30 minutes. Serve with rice.

Serves about 6.

Penzey’s Spices

Fried Chinese Five-Spice Chicken Wings

appetizer main course chicken chinese untested


  • 3 pounds chicken wings (12 to 14)
  • 1 onion
  • a 1 1/2-inch piece peeled fresh ginger root
  • 2 tablespoons soy sauce (preferably Kikkoman)
  • 1 tbsp. medium-dry Sherry
  • 1 tablespoon Chinese five-spice powder
  • 1 tablespoon sugar
  • 2 tablespoons plus 1 teaspoon coarse salt
  • 2 teaspoons freshly ground black pepper, or to taste
  • 1/2 cup cornstarch
  • 6 cups vegetable oil


Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and finely chop ginger root. In a large sealable plastic bag combine onion, ginger root, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours.

Preheat oven to 350°F.

Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered.

Reduce temperature to 250°F.

In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370°F. Working in batches of 6 or 7, fry wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370°F. between batches.

Serve wings with salt and pepper mixture.

Serves 6 as an appetizer; 4 as a main course.

Gourmet, July 1999

Spicy Oven-Fried Chicken

main course chicken untested


  • 1 1/4 cups buttermilk
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons hot pepper sauce [don’t worry, it won’t get too hot]
  • 2 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 large onion, sliced
  • 12 chicken pieces (breasts, thighs and drumsticks) with skin and bones
  • 1 cup dry unseasoned breadcrumbs
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup all purpose flour
  • 2 teaspoons dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons butter, melted


Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.

Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.

Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

Serves 6.

Bon Appetit, June 2000

Bon Bon Chicken

main course chicken chinese untested


  • 1 ½ pounds boneless, skinless chicken breasts
  • ¼ cup Shaoxing rice wine (or sherry)
  • 2 green onions, chopped
  • 1 inch fresh ginger, chopped
  • 2 1/2 teaspoons whole black, white, or Sichuan peppercorns
  • 1 pound cucumbers, peeled
  • 3 tablespoons soy sauce
  • 1 tablespoon Chinkiang black vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons chili oil
  • 1 garlic clove, minced
  • 2 teaspoons sugar
  • 2 tablespoons finely chopped fresh cilantro


Place the chicken in a large pot. Add the wine green onions, 3/4 of the ginger, 1 teaspoon of the Sichuan peppercorns, and enough water to cover by 2 inches. Turn heat to high and bring to a boil. Immediately reduce heat to a simmer, cook for 3 1/2 minutes. Cover the pot, turn off the heat, and let sit for 30 minutes. Remove the chicken from the pot and let cool for a few minutes. Then shred the chicken with your fingers.

Quarter the cucumbers and scoop out the seeds. Then chop into 2 inch lengths. Cut these into 1/4-inch thick sticks.

Combine the soy sauce, vinegar, sesame oil, chili oil, the rest of the Sichuan peppercorn, rest of the ginger, garlic, sugar, and cilantro in a blender. Process until smooth.

Scatter the cucumber pieces on a plate. Top with the shredded chicken, and pour on the sauce. Garnish with more cilantro.

Nick Kindlesperger, Serious Eats

Dry-Fried Chicken

main course chicken chinese untested


  • 2 celery stalks, outer stems peeled
  • 1 pound boneless chicken, chopped into 1-inch chunks
  • 3 scallions, ends trimmed
  • ¼ cup peanut oil
  • 8 dried hot red chiles (preferably Sichuan chiles)
  • 1 teaspoon whole Sichuan peppercorns
  • 1 ½ tablespoons chili bean paste
  • 1 tablespoon Shaoxing rice wine or medium-dry sherry
  • 1 teaspoon dark soy sauce
  • Salt
  • 2 teaspoons sesame oil


Slice celery at steep angle into ½-inch slices. Set aside and toss with pinch of salt. Slice scallions at steep angle into ½-inch slices. Transfer to same bowl as celery.

Pour oil into large wok set over high heat. When smoking, add chicken. Stir-fry until chicken has lost much of its water, about 5 minutes.

Reduce heat to medium, and add chiles and Sichuan pepper. Cook until fragrant, about 15 seconds. Add chili bean paste, and stir well. Cook until it stains the oil red, about 10 seconds. Add rice wine, dark soy sauce, and ¼ teaspoon of salt. Cook, stirring often, until chicken looks dry and is very fragrant, 10 to 15 minutes.

Add celery and scallions, and stir-fry until just tender, one to two minutes. Turn off heat, pour in sesame oil, and season with salt to taste. Stir well, and serve with white rice.

Nick Kindlesperger, Serious Eats

Green Chile Mole Lettuce Wraps

appetizer main course chicken greenchile mexican untested


  • 2 green chiles, grilled, peeled, and seeded
  • 1 lb peanuts
  • 1/2 cup honey
  • 1/2 cup mustard
  • 1/2 cup hot water
  • 1 lb boneless, skinless chicken
  • 10 romaine lettuce leaves
  • 1 tbsp salt, divided
  • 1 tbsp pepper, divided
  • 1 tbsp garlic powder, divided
  • 1 tomato, chopped
  • 1 cup green onion
  • 1 tbsp olive oil


Chop raw chicken into small, ½ inch squares. Season chicken with ½ tbsp salt, ½ tbsp pepper, and ½ tbsp garlic powder. Pan fry in olive oil until fully cooked. In a blender, combine the Hatch chiles, peanuts, honey, mustard, remaining salt, pepper, and garlic powder. Add the hot water slowly while blending. Once the blended mole mix and chicken are done, toss chicken in the mole mix. Add chopped tomato and green onion to mixture. Chop romaine lettuce into approximately 5 inch long sections. Wrap about 2 tbsp of mix in lettuce and secure with a toothpick. Serve for crispy wrapping. For soft wrapping, bake for 10 minutes.

Central Market

Three Cup Chicken

main course chicken chinese untested


  • 3 whole star anise
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup sugar
  • 2 tablespoons Shaoxing rice wine (or sherry)
  • ½ teaspoon vegetable oil
  • 4 chicken legs, skin on
  • 3 medium garlic cloves, smashed
  • 6 slices fresh ginger
  • 1 teaspoon Sichuan peppercorns, lightly toasted and ground
  • ½ cup chicken stock


Whisk together star anise, soy sauce, rice vinegar, sugar, and rice wine in a medium-sized bowl. Set aside.

Place a large wok over high heat. When it starts to smoke, pour in oil. Swirl oil around, and then add chicken legs skin side down. Adjust heat to medium-high and cook undisturbed until they are browned, 3 to 4 minutes. Flip the chicken legs, and add garlic and ginger. Continue cooking until the other side is browned, 3 to 4 minutes.

Add Sichuan peppercorns, soy sauce mixture, and chicken stock. Toss chicken pieces with sauce. Turn heat to high and bring to a boil. Then cover the work, reduce heat to low, and cook until juices run clear in the legs, about 10 minutes. Remove legs and set aside on a plate.

Turn heat to medium-high, and reduce sauce until it lightly coats the back of a spoon, stirring often. Serve chicken legs with sauce. Pair with white rice or broccoli.

Nick Kindlesperger, Serious Eats