Food & Wine Annual Cookbook 2016 - Dana Cowin (2016)
POULTRY
Chicken Piccata with Radishes
Total 40 min; Serves 4
L.A. chefs Jon Shook and Vinny Dotolo have a soft spot for Italian-American classics like chicken piccata, updated here with quick-cooked radishes.
RADISHES
1 Tbsp. extra-virgin olive oil
8 breakfast radishes
Kosher salt
CHICKEN
Four 8-oz. skinless, boneless chicken breast halves, pounded 1/4 inch thick
Kosher salt and pepper
1/2 cup all-purpose flour
5 Tbsp. extra-virgin olive oil
11/2 tsp. minced garlic
1/3 cup dry white wine
1/2 cup chicken stock or low-sodium broth
4 Tbsp. unsalted butter
1 Tbsp. fresh lemon juice
1 Tbsp. chopped capers
1 Tbsp. chopped parsley
1. Cook the radishes In a large nonstick skillet, heat the olive oil. Add the radishes, season with salt and cook over moderately high heat, stirring occasionally, until golden and crisp-tender, about 3 minutes. Transfer to a plate and let cool slightly. Wipe out the skillet.
2. Make the chicken Season the chicken breasts with salt and pepper. Dredge in the flour; shake off the excess. Heat 2 tablespoons of the oil in the skillet. Add 2 of the chicken breasts; cook over moderately high heat until golden on the bottom, about 3 minutes. Flip the chicken and cook until golden and white throughout, 2 to 3 minutes longer. Transfer to a large plate. Repeat with 2 tablespoons of oil and the remaining chicken. Wipe out the skillet.
3. Heat the remaining 1 tablespoon of oil in the skillet. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Add the wine and cook until almost evaporated, 1 minute. Add the stock and bring to a boil. Whisk in the butter, lemon juice, capers and parsley and cook until slightly thickened, about 2 minutes. Season the sauce with salt.
4. Return the chicken to the skillet, 2 pieces at a time, and turn to coat with the sauce. Transfer the chicken to plates and spoon the remaining sauce on top. Halve the radishes, scatter over the chicken and serve. —Jon Shook and Vinny Dotolo
WINE Vibrant, medium-bodied Piedmontese red: 2010 Brovia Valmaggione Nebbiolo d’Alba.
Chicken in an Herb Garden
Active 30 min; Total 3 hr 30 min; Serves 4
Cookbook author Katie Caldesi poaches rolled chicken breasts in vinegar before marinating them in olive oil with plenty of fresh herbs. It’s a light, summery make-ahead dish.
4 skinless, boneless chicken breast halves (2 lbs.), pounded 1/4 inch thick
Kosher salt and pepper
21/2 cups white wine vinegar
1 cup extra-virgin olive oil
1 cup finely chopped mixed herbs, such as parsley, tarragon, basil, thyme, rosemary, sage and mint
Crusty bread, for serving
1. Season the chicken breasts with salt and pepper. Tightly roll them up lengthwise and secure with toothpicks at 1-inch intervals.
2. In a large saucepan, combine the vinegar, 3/4 cup of water and a pinch of salt and bring to a gentle simmer. Add the chicken and cook over low heat until just white throughout, 10 to 12 minutes. Transfer the chicken to a work surface and let cool slightly. Discard the toothpicks. Slice the chicken crosswise into 1-inch-thick rounds.
3. In a large bowl, whisk the olive oil with the mixed herbs and season with salt and pepper. Add the chicken, turning to coat in the herb oil. Let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 2 hours or overnight. Bring to room temperature and serve with crusty bread. —Katie Caldesi
WINE Lively, zesty Italian white: 2014 Aia Vecchia Vermentino.
Green and Red Chicken Chilaquiles with Fried Eggs
Active 30 min; Total 1 hr; Serves 4
In Mexico, this recipe is known as “divorced” chilaquiles because of the contrasting red and green salsa toppings.
SALSA ROJA
12 oz. small tomatoes, chopped
1/2 white onion, finely chopped
1 garlic clove, crushed
2 serrano chiles, finely chopped
1/4 cup chopped epazote or 1 Tbsp. chopped oregano
1 cup water
Kosher salt
CHICKEN CHILAQUILES
Two 8-oz. skinless, boneless chicken breast halves
1 garlic clove, crushed
1 bay leaf
Kosher salt
2 Tbsp. olive oil
4 large eggs
6 oz. corn tortilla chips
11/2 cups Salsa Verde (p. 182)
Grated queso panela or queso fresco, sour cream and chopped white and red onion, for garnish
1. Make the salsa roja In a medium saucepan, combine all of the ingredients, season with salt and bring to a simmer. Cook over moderately low heat, stirring occasionally, until saucy, about 25 minutes; keep warm.
2. Meanwhile, make the chicken chilaquiles In another medium saucepan, cover the chicken, garlic and bay leaf with 1 inch of water. Bring to a simmer and cook over low heat until the chicken is white throughout, about 20 minutes. Transfer the chicken to a plate to cool slightly; reserve the cooking liquid for another use. Coarsely shred the chicken and season with salt; keep warm.
3. In a large nonstick skillet, heat the olive oil. Crack the eggs into the skillet and season with salt. Cover and cook over low heat until the whites are firm but the yolks are still a little runny, about 3 minutes.
4. Mound the tortilla chips on plates. Spoon some of the salsa roja over half of the chips and some salsa verde over the rest. Top with the shredded chicken and fried eggs. Garnish with cheese, sour cream and onion and serve with the remaining salsa roja and salsa verde. —Enrique Olvera
MAKE AHEAD The salsas and shredded chicken can be refrigerated separately for up to 3 days. Rewarm all before serving.
Chicken Caesar Skewers
Active 20 min; Total 50 min; Serves 4 to 6
1/2 cup mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. extra-virgin olive oil
1 Tbsp. minced anchovies
1 garlic clove, minced
2 lbs. skinless, boneless chicken breasts or thighs, cut into 1-inch pieces
12 long wooden skewers, soaked in water for 1 hour
Freshly grated Parmigiano-Reggiano cheese, for garnish
Romaine lettuce and lemon wedges, for serving
1. In a large bowl, whisk the mayonnaise with the mustard, olive oil, anchovies and garlic. Add the chicken and toss to coat. Let marinate at room temperature for 20 minutes.
2. Preheat the broiler and position the rack 6 inches from the heat. Thread the chicken onto the skewers and arrange on a large baking sheet. Broil for 8 to 10 minutes, until lightly browned and cooked through. Transfer the skewers to a platter. Sprinkle with grated Parmigiano-Reggiano and serve with lettuce cups and lemon wedges. —Justin Chapple
WINE Lemony Sauvignon Blanc: 2014 Simi.
Ginger-Nut-Butter-Stuffed Chicken Breasts
Total 1 hr 15 min; Serves 4
1 stick unsalted butter, 4 Tbsp. softened
1/4 cup chopped mixed herbs, such as parsley, chives, tarragon and dill
2 Tbsp. minced raw cashews, plus more for sprinkling
2 Tbsp. almond meal
1 Tbsp. finely grated fresh ginger
Kosher salt and pepper
Four 6-oz. skin-on, boneless chicken breast halves
1 Tbsp. vegetable oil
1 shallot, finely chopped
11/2 cups dry white wine
11/2 cups chicken stock
1. In a small bowl, mash the softened butter with the herbs, 2 tablespoons of cashews, the almond meal and ginger. Season with salt and pepper. Using your fingers, loosen the skin of each chicken breast to form a pocket, then stuff with a generous tablespoon of the ginger-nut butter. Season the chicken with salt and pepper and refrigerate until the butter is firm, about 20 minutes.
2. Preheat the oven to 400°. In a large cast-iron skillet, heat the oil. Add the chicken breasts skin side down and cook over moderately high heat until well browned, 5 minutes. Turn the breasts and cook for 3 minutes. Transfer the skillet to the oven and bake the chicken for 8 to 10 minutes, until just cooked through. Transfer to a platter and keep warm.
3. Melt 1 tablespoon of the butter in the skillet. Add the shallot and cook over moderately high heat, stirring, until softened, 1 minute. Add the wine and cook, scraping up the browned bits, until nearly evaporated, about 3 minutes. Add the stock and simmer until reduced to 1/2 cup, about 9 minutes. Whisk in the remaining 3 tablespoons of butter and season with salt and pepper. Strain the sauce into a bowl.
4. Spoon the sauce onto plates. Set the chicken on top, sprinkle with cashews and serve. —Tatiana Levha
WINE Ripe, focused Chenin Blanc: 2012 Les Vignes Herbel La Rue aux Loups.
Grilled Chicken with Cabbage Anchoïade
Active 45 min; Total 1 hr 15 min; Serves 4
The Provençal anchovy dressing tossed with cabbage here would also be great drizzled over grilled vegetables or as a dip for crusty bread.
Four 6-oz. skinless, boneless chicken breast halves
Eight 2-inch-long strips of lemon zest
1/4 cup loosely packed fresh oregano leaves
2 tsp. whole black peppercorns
1/4 cup plus 3 Tbsp. extra-virgin olive oil
Kosher salt and pepper
1 small red bell pepper, cut into 1/4-inch dice
One 11/4-lb. head of Savoy cabbage, cored and finely shredded (8 cups)
6 oil-packed anchovy fillets, drained and finely chopped
2 tsp. minced garlic
4 tsp. red wine vinegar
1. Place the chicken breasts in a medium baking dish. In a mini food processor, pulse the lemon zest with the oregano and peppercorns until finely chopped. Rub the mixture all over the chicken and drizzle with 3 tablespoons of the olive oil. Cover with plastic wrap and let marinate at room temperature for 30 minutes.
2. Light a grill. Season the chicken with salt and grill over moderately high heat, turning once, until well browned outside and white throughout, 6 to 8 minutes. Transfer the chicken to a work surface and let rest for 5 minutes.
3. Reserve 2 tablespoons of the diced red pepper for garnish. In a large bowl, toss the remaining diced red pepper with the cabbage, anchovies, garlic, vinegar and the remaining 1/4 cup of olive oil. Season with salt and pepper and toss again. Mound on plates. Slice the chicken and arrange over the cabbage anchoïade. Garnish with the reserved diced red pepper and serve. —Jacques Pépin
WINE Slightly herbal Sauvignon Blanc: 2013 Bailly-Reverdy Cuvée Chavignol Sancerre.
Poached Chicken, Lentil and Watercress Salad
Active 45 min; Total 1 hr 15 min; Serves 4
To make supermoist poached chicken breasts, chef Shea Gallante of the Baccarat Hotel in Manhattan recommends keeping the chicken in the cooled poaching liquid until serving time.
CHICKEN
1/4 cup dry white wine
1 quart chicken stock or low-sodium broth
1 Tbsp. white peppercorns
1 bay leaf
1 garlic clove
Kosher salt
Two 8-oz. skinless, boneless chicken breast halves
LENTILS
2 Tbsp. extra-virgin olive oil
1 yellow onion, quartered
1 carrot, cut into large pieces
1 celery rib, cut into large pieces
2 slices of bacon, finely chopped
1/2 cup green lentils, picked over
Kosher salt and pepper
SALAD
1 small shallot, minced
2 Tbsp. fresh lemon juice
2 Tbsp. Champagne vinegar
1 Tbsp. Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and pepper
4 oz. watercress, thick stems discarded (8 cups)
1/3 cup sliced almonds, toasted
2 Tbsp. chopped dill
1. Poach the chicken In a medium saucepan, bring the wine to a simmer and cook over moderate heat until reduced by half, about 3 minutes. Add the stock, peppercorns, bay leaf, garlic and a generous pinch of salt and return to a simmer. Add the chicken and cook over moderately low heat, turning the meat occasionally, until an instant-read thermometer inserted in the thickest part registers 160°, about 25 minutes. Transfer the chicken to a work surface and let cool completely before returning it to the cooled poaching liquid.
2. Meanwhile, cook the lentils In a medium saucepan, heat the olive oil. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the bacon and cook, stirring, until the fat is rendered but the bacon is not crisp, 3 to 5 minutes. Add 21/2 cups of water and bring to a boil. Stir in the lentils and season generously with salt and pepper. Simmer over moderate heat, stirring occasionally, until the lentils are just tender, about 20 minutes. Let the lentils cool in the liquid; drain. Using tongs, remove the onion, carrot and celery and discard.
3. Make the salad In a small bowl, whisk the shallot with the lemon juice and vinegar and let stand for 5 minutes. Whisk in the mustard. Slowly drizzle in the olive oil and whisk until incorporated. Season the vinaigrette with salt and pepper. In a large bowl, toss the watercress with the almonds, dill and 1/4 cup of the vinaigrette.
4. In another large bowl, toss the lentils with 1/4 cup of the vinaigrette and season with salt and pepper. Remove the chicken from the poaching liquid and transfer to a work surface. Slice the chicken, arrange on plates and drizzle with the remaining vinaigrette. Serve the lentils and watercress alongside. —Shea Gallante
MAKE AHEAD The poached chicken and lentils can be refrigerated in their cooking liquids overnight. Return to room temperature before serving.
WINE Full-bodied French white: 2013 Domaine Vocoret Chablis.
Chai-Spiced Chicken Breasts
Active 15 min; Total 55 min; Serves 6
3 Tbsp. extra-virgin olive oil
2 Tbsp. crushed loose chai tea (from 6 bags, if using)
21/2 tsp. kosher salt
3/4 tsp. pepper
Six 8- to 10-oz. skin-on, bone-in chicken breast halves
1 cup chopped cilantro
Lime wedges, for serving
Preheat the oven to 450°. In a small bowl, whisk the oil with the tea, salt and pepper. Rub the chai mixture all over the chicken breasts and under the skin. Set the chicken skin side up on a large rimmed baking sheet and roast for about 30 minutes, until browned and an instant-read thermometer inserted in the thickest part of each breast registers 160°. Let rest for 10 minutes, then transfer to a platter. Scatter the cilantro on top and serve with lime wedges. —Justin Chapple
WINE Rich, spiced California Chardonnay: 2012 Neyers Carneros District.
WEST AFRICAN CHICKEN KEBABS
West African Chicken Kebabs
Active 30 min; Total 1 hr; Serves 4
1 cup roasted peanuts
1 Tbsp. finely grated ginger
3 garlic cloves, crushed
1 chicken bouillon cube
2 tsp. paprika
11/2 tsp. onion powder
1/2 tsp. cayenne
1 lb. skinless, boneless chicken breast, sliced crosswise 1/4 inch thick
1/4 cup canola oil
Kosher salt and pepper
16 wooden skewers, soaked in water for 30 minutes
1. In a food processor, pulse the peanuts until finely chopped. Add the ginger, garlic, bouillon cube, paprika, onion powder and cayenne and pulse until a coarse and crumbly mixture forms. Spread the peanut mixture on a large plate.
2. Rub the chicken all over with 2 tablespoons of the oil and season with salt and pepper. Thread the chicken onto the skewers and press into the peanut mixture to coat both sides. Arrange the skewers on a plate. Let stand at room temperature for 30 minutes.
3. In a grill pan, heat 1 tablespoon of the oil. Cook half of the chicken over moderate heat, turning carefully, until deep golden and cooked through, about 5 minutes. Repeat with the remaining oil and chicken. Serve hot. —Sasha Martin
WINE Full-bodied, aromatic Alsace white: 2013 Hugel Gentil.
Grilled Chicken Wings with 9-Spice Dry Rub
Active 30 min; Total 4 hr; Serves 6
BRINED WINGS
1/2 cup kosher salt
3 Tbsp. light brown sugar
2 garlic cloves
1 tsp. whole black peppercorns
1 bay leaf
3 lbs. chicken wings, tips discarded and wings split
DRY RUB
1/4 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup sweet paprika
1 Tbsp. granulated garlic
1 Tbsp. kosher salt
1 Tbsp. granulated onion
3/4 Tbsp. black pepper
1/2 Tbsp. dry sage
1/2 Tbsp. dry mustard
1/2 Tbsp. ground ginger
1/2 Tbsp. cayenne
Canola oil, for brushing
Lime wedges, for serving
1. Brine the wings In a large saucepan, combine the salt, sugar, garlic, peppercorns and bay leaf with 2 quarts of water and bring to a boil. Cook over moderate heat, stirring, until the sugar and salt dissolve, about 3 minutes. Let the brine cool to room temperature.
2. In a large bowl, pour the brine over the chicken wings. Cover and refrigerate for 3 hours.
3. Meanwhile make the rub In a medium bowl, mix all of the ingredients except the oil and lime.
4. Light a grill and oil the grate. Drain the wings and pat dry with paper towels. In a large bowl, toss the wings with 1/3 cup of the dry rub. Grill over moderate heat, turning, until nicely charred and cooked through, about 15 minutes. Serve hot with lime wedges. —Timothy Hollingsworth
MAKE AHEAD The dry rub can be stored in an airtight container for up to 1 month.
WINE Red-berried, light-bodied red: 2013 Damien Coquelet Beaujolais-Villages.
Golden Chicken Thighs with Charred-Lemon Salsa Verde
Active 1 hr; Total 3 hr 10 min; Serves 6 to 8
Ristorante Masolino in Panicale, Italy, has served chicken with lemon and capers for years. Famed Los Angeles chef Nancy Silverton makes the dish even better by roasting lemon slices so they’re lightly charred, then stirring them into a piquant salsa verde. The sauce is an excellent accompaniment to these crisp-skinned chicken thighs; it’s also great with roasted fish and vegetables.
CHICKEN
12 chicken thighs
24 sage leaves
16 garlic cloves—6 cut into 4 slices each, the rest gently smashed and peeled
4 Tbsp. unsalted butter, cut into 12 slices
Strips of zest from 2 lemons
3 Tbsp. extra-virgin olive oil
1 Tbsp. each chopped thyme, oregano and parsley
1 tsp. crushed red pepper
Kosher salt
12 fresh bay leaves (optional)
SALSA VERDE
1 lemon, cut into 1/2-inch slices and seeded
1 Tbsp. plus 1/2 cup extra-virgin olive oil
1/4 cup each chopped oregano and mint
2 garlic cloves, chopped
1 anchovy fillet
1/2 tsp. chopped drained capers
1 tsp. kosher salt
1. Prepare the chicken Run your fingers under the skin of each chicken thigh to create a pocket. Stuff each pocket with 2 sage leaves, 2 slices of garlic and 1 slice of butter. Transfer the stuffed thighs to a large bowl. In a small bowl, stir the lemon zest strips with the smashed garlic, olive oil, chopped herbs and crushed red pepper. Pour the mixture over the chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
2. Meanwhile, make the salsa verde Preheat the oven to 450°. On a baking sheet, toss the lemon slices with 1 tablespoon of the olive oil. Spread the lemon slices in an even layer and bake for 16 to 18 minutes, until charred on the bottom. Transfer to a cutting board and let cool for 5 minutes. Chop the slices into 1/4-inch pieces. Leave the oven on.
3. In a mortar, mash the oregano and mint with the chopped garlic, anchovy, capers and the 1 teaspoon of salt until a smooth paste forms. Slowly drizzle in the remaining 1/2 cup of olive oil, stirring to create a sauce. Stir in the chopped lemon.
4. Finish the dish Heat a very large ovenproof skillet. Season the chicken thighs evenly with 4 teaspoons of salt; reserve the lemon zest and smashed garlic from the marinade. Arrange the chicken thighs skin side down in the skillet and cover with another large skillet or pot weighed down with a few heavy cans. Cook the chicken over moderate heat until the skin is golden brown and crisp, about 15 minutes.
5. Remove the weight and turn the chicken over. Scatter the reserved lemon zest and garlic and the bay leaves, if using, among the thighs. Roast in the oven for about 30 minutes, until the chicken is golden brown and cooked through. Discard the bay leaves. Transfer the chicken to a platter and serve with the salsa verde. —Nancy Silverton
MAKE AHEAD The salsa verde can be refrigerated overnight. Serve at room temperature.
WINE Juicy, brambly Italian red: 2010 Còlpetrone Montefalco Rosso.
MODERN DUCK À L’ORANGE
Chef LUDO LEFEBVRE of Petit Trois in L.A. modernizes this French classic. He cooks duck breast and tender leg confit separately, then serves them in a North African-inspired sauce of orange juice simmered with honey and the spice blend ras el hanout.
Spiced Duck à l’Orange
Active 1 hr; Total 1 hr 30 min plus overnight drying; Serves 4
Ras el hanout is available at some grocery stores (McCormick makes a version) and from kalustyans.com.
5 Tbsp. dark honey, such as buckwheat
1 cup fresh orange juice
1/3 cup chicken stock or low-sodium broth
1/4 cup apple cider vinegar
2 Tbsp. orange blossom water
1 Tbsp. ras el hanout
4 Tbsp. unsalted butter
Kosher salt and white pepper
4 confit duck legs
Four 8-oz. duck breasts, refrigerated uncovered on a rack overnight
2 blood oranges or oranges
2 cups amaranth leaves or baby spinach leaves
Mint leaves, for garnish
MAKE THE SAUCE
1. In a small saucepan, bring the honey to a boil over high heat. Add the juice, stock, vinegar, orange blossom water and ras el hanout. Return to a boil and cook over moderately high heat until reduced by half (to about 1 cup), 16 to 18 minutes. Off the heat, whisk in 2 tablespoons of the butter. Season with salt and pepper; keep warm.
COOK THE DUCK
2. Meanwhile, preheat the oven to 425°. Place the duck legs on a foil-lined rimmed baking sheet and roast until heated through and browned, 14 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3. Using a paring knife, deeply score the skin of each duck breast every 1/2 inch in a crosshatch pattern; season with salt. In a large skillet, arrange the duck breasts skin side down. Cook over moderately low heat without turning until some of the fat has rendered and the skin is golden brown, 14 to 16 minutes. Turn the breasts over and cook until medium-rare (130° internal temperature), 2 to 3 minutes longer. Transfer to a cutting board and let rest. Drain the fat from the skillet and save for another use; reserve the skillet.
FINISH THE DISH
4. On a cutting board, trim the ends from each orange and then slice away all the peel and pith. Cut each orange crosswise into 1/4-inch slices, then halve the slices.
5. Return the skillet to high heat and melt the remaining 2 tablespoons of butter. Add the amaranth leaves and swirl the skillet until they are wilted and fragrant, 20 seconds. Slice the duck breasts. Arrange the breasts and the amaranth on plates and drizzle with the sauce. Top with the duck legs and orange slices and garnish with mint leaves.
WINE Fragrant southern Rhône red: 2013 J.L. Chave Mon Coeur Côtes du Rhône.
THREE KEY STEPS
AIR-DRY THE DUCK Refrigerate the breasts uncovered on a rack overnight to remove moisture from the skin. It will get supercrisp and golden when cooked.
PREP THE ORANGES Cut the peel and pith from the blood oranges by slicing along the curves of the fruit. Then cut crosswise to make neat slices.
FINISH THE DISH Slice the duck breasts, drizzle with sauce and top with duck legs and orange slices.
BRAISED CHICKEN THIGHS WITH POTATOES, PORCINI AND DRIED CHERRIES
Braised Chicken Thighs with Potatoes, Porcini and Dried Cherries
Active 35 min; Total 2 hr 45 min; Serves 4
1 Tbsp. plus 1 tsp. canola oil
11 large garlic cloves—8 whole and 3 crushed
1 cup sour cream or crème fraîche
1/2 cup dried porcini mushrooms (1/2 oz.)
Kosher salt
2 lbs. large chicken thighs
2 medium Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1/2 cup unsweetened dried sour cherries (about 2 oz.)
Celery leaves, for garnish
1. In a medium saucepan, heat 1 teaspoon of the canola oil. Add the whole garlic cloves and cook over low heat, stirring, until golden and fragrant, about 5 minutes. Add 4 cups of water and bring to a boil. Cover and simmer over low heat until reduced to 2 cups, about 1 hour. Strain the garlic broth into a bowl.
2. In another bowl, whisk 1 cup of the garlic broth with the sour cream and porcini and season with salt; reserve the remaining garlic broth for another use.
3. Preheat the oven to 350°. In a large cast-iron skillet, heat the remaining 1 tablespoon of oil. Season the chicken with salt and cook over moderate heat until golden all over, about 10 minutes total. Transfer the chicken to a plate. Pour off all but 1 tablespoon of the oil in the skillet. Arrange the potato slices in the pan, overlapping them slightly. Set the chicken skin side down on top of the potatoes. Scatter the cherries and crushed garlic around the chicken and pour the garlic sauce with porcini on top. Roast the chicken for 20 minutes. Reduce the oven temperature to 300° and roast for about 45 minutes longer, until the potatoes are tender and the chicken is cooked through.
4. Preheat the broiler and arrange the rack 6 inches from the heat. Turn the chicken skin side up and broil until the skin is golden and crisp, about 8 minutes. Garnish with celery leaves and serve. —Bonnie Morales
WINE Earthy, black cherry-inflected Oregon Pinot Noir: 2013 Cloudline.
Honey-Thyme Chicken-and-Apricot Kebabs
Total 45 min; Serves 4
1/4 cup honey
1 Tbsp. chopped thyme leaves
Kosher salt and pepper
1 lb. skinless, boneless chicken thighs, cut into 1-inch pieces
4 apricots—halved, pitted and cut into 1-inch pieces
8 long wooden skewers, soaked in water for 30 minutes
Extra-virgin olive oil, for brushing
1. In a small bowl, whisk the honey and 1 tablespoon of water with the thyme. Season with salt and pepper.
2. Light a grill or heat a grill pan. Thread the chicken and apricots onto the skewers. Brush the kebabs with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until the chicken is just cooked through, about 10 minutes. Transfer the kebabs to a platter, brush with the honey-thyme mixture and serve. —Justin Chapple
WINE Fruit-forward, lightly off-dry Washington state Riesling: 2013 Eroica.
Spicy Jerk Chicken
Active 40 min; Total 1 hr 10 min plus 12 hr marinating; Serves 6
10 scallions, coarsely chopped
1 medium onion
1/3 cup thyme leaves
10 garlic cloves, peeled
2 to 3 Scotch bonnet or habanero chiles, stemmed
One 4-inch piece of fresh ginger, peeled and thinly sliced
3 Tbsp. ground allspice
3 Tbsp. kosher salt
3 Tbsp. vegetable oil
12 skinless, boneless chicken thighs (about 21/2 lbs.), cut into thirds
12 wooden skewers, soaked in water for 1 hour
Fresh Pineapple Salsa (recipe follows), for serving
1. In a food processor, combine the scallions, onion, thyme, garlic, chiles, ginger, allspice, salt and vegetable oil and puree. Pour the puree into a large bowl, add the chicken and turn to coat. Cover and refrigerate for at least 12 hours or overnight, turning the chicken once or twice. Remove the chicken from the refrigerator 30 minutes before cooking.
2. Light a grill or heat a grill pan. Thread 3 pieces of chicken onto each skewer, wiping off as much of the marinade as possible as you go. Grill the chicken skewers over moderately high heat, turning once, until lightly charred outside and cooked through, about 8 minutes. Serve hot off the grill, with pineapple salsa. —Suzanne Couch
WINE Ripe, off-dry German Riesling: 2014 Christoffel Erdener Treppchen Kabinett.
FRESH PINEAPPLE SALSA
Active 15 min; Total 45 min Makes 4 cups
2 Tbsp. fresh lemon juice
1 Tbsp. sugar
1/2 tsp. kosher salt
1 garlic clove, finely chopped
1 small red onion, finely chopped
2 cups finely chopped fresh pineapple
1/3 cup finely chopped cilantro
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped yellow bell pepper
1/4 cup finely chopped red bell pepper
1/2 Scotch bonnet or habanero chile, stemmed and seeded
1. In a medium bowl, combine the lemon juice, sugar, salt and garlic; let stand for 10 minutes.
2. In a colander, rinse the onion under cold running water; drain well and pat dry. Add the onion and all of the remaining ingredients to the bowl with the garlic mixture and stir well. Cover and let stand at room temperature for about 30 minutes. Pick out and discard the Scotch bonnet chile before serving. —SC
Tunisian Chicken Skewers
Total 30 min plus 3 hr marinating; Serves 8
The marinade for these chicken skewers is spiked with tangy pomegranate syrup. It would also be delicious on whole chicken legs or breasts.
2 Tbsp. extra-virgin olive oil
1/2 small onion, thinly sliced
1 red bell pepper, chopped
1/2 cup drained mild Peppadew peppers, plus 1/4 cup brine from the jar
1/2 cup raisins
1/4 cup pomegranate molasses
1/4 cup unsalted roasted peanuts
1/4 tsp. cayenne
Kosher salt and pepper
6 skinless, boneless chicken thighs (11/2 lbs.), cut into 11/2-inch pieces
Eight 8-inch skewers, soaked in water for 30 minutes if wooden
1. In a large nonstick skillet, heat the olive oil. Add the onion and cook over moderately low heat, stirring occasionally, until lightly caramelized, about 10 minutes. Transfer the onion to a blender. Add the bell pepper, Peppadews and brine, raisins, pomegranate molasses, peanuts and cayenne to the blender and puree until smooth. Season the marinade with salt and pepper.
2. In a medium bowl, rub the marinade into the chicken. Cover and refrigerate for at least 3 hours or overnight.
3. Light a grill. Thread the chicken onto the skewers and season with salt and pepper. Grill over moderately high heat, turning, until lightly charred and cooked through, 10 to 12 minutes. Serve hot. —JohnPaul Damato
MAKE AHEAD The marinade can be refrigerated overnight.
WINE White peach-scented, full-bodied white: 2014 Domaine de la Janasse Côtes du Rhône Blanc.
Rosemary Chicken with Rice Krispies
Total 45 min plus 1 hr marinating; Serves 4
Los Angeles chef Roy Choi says this crazy-crispy, cereal-topped chicken sounds a little weird, “but you’re gonna love it!”
Two 12-oz. bottles of beer, such as pale ale or lager
1 cup coarsely chopped rosemary sprigs plus 1/4 tsp. chopped leaves
1/2 cup crushed garlic cloves plus 1 clove thinly sliced
1/2 cup apple cider vinegar
Kosher salt and pepper
8 boneless skin-on chicken thighs (2 lbs.)
2 Tbsp. canola oil
1 cup Rice Krispies cereal
1/2 cup Grape-Nuts cereal
1/4 cup chopped parsley
1. In a large bowl, combine the beer with the chopped rosemary sprigs, crushed garlic and vinegar and season with salt and pepper. Add the chicken and turn to coat. Cover and refrigerate for 1 hour.
2. Preheat the oven to 425°. Remove the chicken from the marinade and pat dry; discard the marinade. In a large cast-iron skillet, heat the oil. Season the chicken with salt and pepper. Cook half of the chicken skin side down over moderately high heat until golden and crisp, 4 to 5 minutes. Transfer to a plate. Repeat with the remaining chicken. Return all of the chicken to the skillet skin side up and bake for 15 to 20 minutes, until browned and cooked through. Transfer to a platter.
3. Pour off all but 1/4 cup of the oil from the skillet. Add the chopped rosemary leaves, sliced garlic and Rice Krispies and cook over moderate heat, stirring, until the cereal is golden, about 3 minutes. Stir in the Grape-Nuts and parsley and season with salt and pepper. Sprinkle the Rice Krispies mixture on the chicken and serve. —Roy Choi
MAKE AHEAD The chicken can be marinated overnight.
WINE Dark, fragrant, medium-bodied Austrian red: 2012 Moric Blaufränkisch.
CHIPOTLE CHICKEN TACOS
Chipotle Chicken Tacos
Active 30 min; Total 1 hr 15 min; Serves 4
At Empellón Al Pastor in New York City, chef Alex Stupak makes the tortillas for these spicy, saucy tacos with house-ground masa.
8 chicken thighs (3 lbs.)
2 Tbsp. vegetable oil, plus more for brushing
Kosher salt and pepper
1/2 medium white onion, minced, plus more for serving
2 jalapeños—stemmed, seeded and minced
2 Tbsp. minced chipotle chiles plus 3 Tbsp. adobo sauce from the can or jar
4 plum tomatoes, finely chopped
Warm corn tortillas, cilantro leaves, sour cream and lime wedges, for serving
1. Preheat the oven to 350°. On a large rimmed baking sheet, brush the chicken with oil and season with salt and pepper. Bake for about 45 minutes, until an instant-read thermometer inserted in the largest piece registers 165°. Let cool, then shred the meat; discard the skin and bones.
2. In a large skillet, heat the 2 tablespoons of vegetable oil until shimmering. Add the 1/2 onion, the jalapeños and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the chipotles and adobo sauce and cook for 2 minutes. Add the tomatoes and cook until softened and any liquid has evaporated, about 7 minutes. Stir in the shredded chicken and cook until hot, about 3 minutes. Season with salt and pepper.
3. Spoon the chicken into warm corn tortillas and serve with cilantro, sour cream, lime wedges and minced onion. —Alex Stupak
BEER Ice-cold canned Mexican lager: Mexicali.
ROSEMARY CHICKEN WITH CORN AND SAUSAGE FRICASSEE
Rosemary Chicken with Corn and Sausage Fricassee
Active 1 hr; Total 2 hr; Serves 6
At her restaurant Compère Lapin, in The Old No. 77 Hotel in New Orleans, chef Nina Compton combines Italian sausage, vegetables and herbs for a Southern-style fricassee. With corn, tomatoes and basil, this is her summer version of the dish. She uses butternut squash and mushrooms in the fall, and fresh fava beans, English peas and fiddlehead ferns in the spring.
CHICKEN
1/2 cup kosher salt
12 chicken drumsticks
1/2 cup extra-virgin olive oil
4 large garlic cloves, chopped
2 Tbsp. finely chopped rosemary
1 Tbsp. finely grated lemon zest
1 tsp. crushed red pepper
FRICASSEE
6 scallions
3 Tbsp. extra-virgin olive oil
1 medium sweet onion, halved and thinly sliced lengthwise
Kosher salt
4 oz. hot Italian sausage, casings removed
3 cups fresh corn kernels (from 4 ears)
2 cups cherry tomatoes (10 oz.), halved
1/4 lb. sugar snap peas, halved lengthwise
1/2 cup torn basil leaves
1. Make the chicken In a large bowl, whisk the salt with 6 cups of cold water until dissolved. Add the chicken and refrigerate for 45 minutes. Remove the chicken and pat dry with paper towels. Wipe out the bowl.
2. In the same bowl, whisk the olive oil with the garlic, rosemary, lemon zest and crushed red pepper. Add the chicken and turn to coat, rubbing some of the marinade under the skin. Marinate the chicken at room temperature for 45 minutes.
3. Light a grill or heat a grill pan. Grill the chicken over moderate heat, turning occasionally, until the skin is lightly charred and an instant-read thermometer inserted in the thickest part of each leg registers 165°, about 25 minutes.
4. Meanwhile, make the fricassee In a large cast-iron skillet, cook the scallions over high heat until charred on the bottom, 3 minutes. Transfer to a work surface and cut into 1-inch lengths. In the same skillet, heat the olive oil. Add the onion and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until softened and lightly browned, 6 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until nearly cooked through, 6 to 8 minutes. Add the corn and tomatoes and cook, stirring occasionally, until the corn is crisp-tender and the tomatoes are softened, 5 minutes. Stir in the snap peas and cook until crisp-tender, about 2 minutes longer. Stir in the basil and scallions and season with salt. Transfer the fricassee to a platter, top with the chicken and serve. —Nina Compton
WINE Bright, ripe California Chardonnay: 2014 Bishop’s Peak.
Herb-Basted Grilled Chicken
Total 35 min; Serves 4
Kosher salt and pepper
2 garlic cloves, peeled and smashed
4 rosemary sprigs plus 1/2 Tbsp. chopped rosemary
4 thyme sprigs plus 1/2 Tbsp. chopped thyme
1/2 cup boiling water
2 lbs. skinless, boneless chicken thighs
2 Tbsp. extra-virgin olive oil
Canola oil, for brushing
1. Light a grill. In a large heatproof bowl, combine 1 teaspoon of salt and 1/4 teaspoon of pepper with the garlic and the chopped rosemary and thyme. Add the boiling water and stir until the salt dissolves. Tie the rosemary and thyme sprigs together with kitchen twine.
2. Rub the chicken all over with the olive oil and season with salt and pepper. Oil the grate and grill the chicken over moderate heat until nicely charred and cooked through, turning and using the herb bundle to baste the chicken with the brine as it cooks, 12 to 15 minutes. Transfer the chicken to plates and serve. —Greg Denton and Gabrielle Quiñónez Denton
WINE Crisp, savory Italian white: 2013 Sartarelli Verdicchio Classico.
Chicken Chile Verde
Total 1 hr; Serves 4
The secret to this stew from California chef Deborah Schneider is the tangy and spicy tomatillo and chile sauce. Schneider sometimes swaps pork, cubed tofu or vegetables like zucchini or mushrooms for the chicken.
2 poblano chiles
1 lb. tomatillos—husked, rinsed and quartered
1 large jalapeño, chopped
2 garlic cloves
1 white onion, minced
1 cup cilantro leaves
Kosher salt and pepper
2 Tbsp. vegetable oil
11/2 lbs. skinless, boneless chicken thighs, cut into 1/2-inch pieces
Steamed rice, chopped avocado and sour cream, for serving
1. Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the poblanos, then cut into 1/2-inch dice.
2. Meanwhile, in a medium saucepan, combine the tomatillos, jalapeño, garlic and half of the onion with 3 cups of water and bring to a boil. Simmer over moderately high heat until softened, 5 to 7 minutes. Drain the vegetables, reserving 1/2 cup of the cooking liquid.
3. In a blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree until smooth. Season the sauce with salt and pepper.
4. In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and cook over moderately high heat for 5 minutes, stirring occasionally. Add the remaining onion and the poblanos and cook, stirring occasionally, until the onion is just starting to brown, 5 to 7 minutes. Stir in the sauce and bring to a boil, then simmer over moderate heat until slightly thickened, about 5 minutes. Serve the chile verde with steamed rice, avocado and sour cream. —Deborah Schneider
WINE Zesty Sauvignon Blanc: 2013 Brander Santa Ynez Valley.
CHICKEN LEGS COQ AU VIN
Chicken Legs Coq au Vin
Active 45 min; Total 2 hr 15 min; Serves 4
8 chicken drumsticks (2 lbs.)
Kosher salt and pepper
3 Tbsp. all-purpose flour
2 Tbsp. canola oil
1 slice of bacon, chopped (optional)
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
1/2 cup finely chopped celery
11/2 cups chopped mushrooms (3 oz.)
2 garlic cloves, thinly sliced
1/2 cup brandy
1 Tbsp. tomato paste
1 bottle dry red wine
1 cup chicken stock
2 thyme sprigs, plus chopped thyme for garnish
1. Season the chicken with salt and pepper and dust all over with 2 tablespoons of the flour. In a large cast-iron casserole, heat the oil. Add the chicken and cook over moderately high heat, turning, until golden, about 5 minutes. Transfer to a plate.
2. Add the bacon to the casserole and cook until crisp, 1 to 2 minutes. Add the carrot, onion, celery, mushrooms and garlic and cook over moderate heat, stirring, until golden, about 5 minutes. Stir in the brandy and cook until reduced by half, 1 minute. Stir in the tomato paste and the remaining 1 tablespoon of flour until incorporated. Add the wine, stock and thyme sprigs; bring to a boil. Return the chicken to the pot and bring to a simmer. Cover and cook over low heat, turning the chicken occasionally, until very tender, about 11/2 hours. Transfer the chicken to a plate.
3. Simmer the sauce until thickened and reduced by half, about 10 minutes. Season with salt and pepper and discard the thyme sprigs. Return the chicken to the sauce and heat through. Garnish with chopped thyme and serve. —Eric Ripert
MAKE AHEAD The coq au vin can be refrigerated for up to 3 days.
WINE Fragrant, earthy red Burgundy: 2012 Bruno Clair Les Longeroies.
Chicken Legs with Honey and Aleppo
Active 20 min; Total 1 hr plus overnight marinating; Serves 6
1/2 cup extra-virgin olive oil
1/3 cup honey
1/3 cup red wine vinegar
3 Tbsp. Aleppo pepper
2 Tbsp. kosher salt, plus more for sprinkling
6 garlic cloves, minced
1 Tbsp. finely chopped rosemary
1 Tbsp. finely chopped thyme
4 chicken drumsticks
4 chicken thighs
1. In a large bowl, combine all of the ingredients except the chicken and whisk until the honey is dissolved. Reserve 2 tablespoons of the marinade in a small bowl and refrigerate. Add the chicken to the large bowl and turn to coat. Cover and refrigerate overnight.
2. Preheat the oven to 425°. Line a large rimmed baking sheet with foil. Remove the chicken from the marinade, letting the excess drip back into the bowl. Arrange the chicken skin side up on the baking sheet. Roast for 40 to 45 minutes, until an instant-read thermometer inserted in the largest piece registers 160°. Transfer to a platter. Drizzle the chicken with the reserved marinade, sprinkle with salt and serve. —Zoi Antonitsas
SERVE WITH Flatbread, tzatziki and Greek salad.
WINE Spiced, brambly Sonoma Coast Pinot Noir: 2012 Red Car.
COCONUT-BRAISED CHICKEN WITH CHORIZO AND POTATOES
Coconut-Braised Chicken with Chorizo and Potatoes
Active 45 min; Total 1 hr 45 min; Serves 4
CHICKEN
2 Tbsp. canola oil
6 whole chicken legs (2 lbs.)
Kosher salt and pepper
1/2 lb. fresh Mexican chorizo
1 onion, thinly sliced
1 Tbsp. minced peeled fresh ginger
1 garlic clove, minced
1 dried chile de árbol, broken in half
3 cups unsweetened coconut milk
1 lb. baking potatoes, peeled and cut into 2-inch pieces
2 Tbsp. fresh lime juice, plus lime wedges for serving
1 Tbsp. unsalted butter
GREMOLATA
1/4 cup finely chopped cilantro, plus sprigs for garnish
7 coffee beans, finely crushed (1/2 tsp.)
2 tsp. finely grated lime zest
1. Make the chicken Preheat the oven to 425°. In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate. Add the chorizo and onion to the casserole and cook, stirring to break up the meat, until the onion is translucent, about 5 minutes. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. Add the coconut milk, potatoes and chicken to the casserole and bring to a simmer. Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter and season with salt.
2. Meanwhile, make the gremolata In a small bowl, combine all of the ingredients and mix well.
3. Spoon the braised chicken and potatoes into shallow bowls. Garnish with the gremolata and cilantro sprigs and serve with lime wedges. —CJ Jacobson
WINE Floral, berry-scented, light-bodied red: 2013 Castello di Verduno Pelaverga.
Grilled Chile Chicken with Saffron Potatoes
Active 40 min; Total 1 hr 15 min plus 4 hr marinating; Serves 4
1 Tbsp. coriander seeds
1 tsp. cumin seeds
1/2 tsp. fenugreek seeds
1/2 tsp. mustard seeds
2 chiles de árbol
2 garlic cloves, crushed
One 1-inch piece of peeled fresh ginger, chopped
One 2-inch piece of peeled fresh turmeric, chopped, or 1 tsp. ground turmeric
2 serrano chiles, stemmed and chopped
1/2 cup canola oil, plus more for brushing
11/2 cups chopped cilantro
Kosher salt
4 whole chicken legs (2 lbs.)
1 lb. large fingerling potatoes, peeled and cut into 1-inch pieces
1 Tbsp. unsalted butter
Pinch of saffron threads
Chopped mint and cilantro, for garnish
Plain yogurt seasoned with salt, for serving
1. In a small skillet, toast the coriander, cumin, fenugreek and mustard seeds and chiles de árbol over low heat, stirring, until very fragrant, about 5 minutes. Let cool slightly, then grind in a spice grinder.
2. In a blender, mince the garlic, ginger, turmeric and serranos with 1/4 cup of the oil. Add the cilantro and the remaining 1/4 cup of oil and puree to a coarse paste. Stir in the spice mixture and 1 teaspoon of salt.
3. In a large bowl, massage the marinade all over and under the chicken skin. Refrigerate at least 4 hours or overnight.
4. Light a grill or heat a grill pan and brush with oil. Grill the chicken over moderately low heat, turning, until golden and cooked through, about 40 minutes.
5. In a saucepan, cover the potatoes with water and add the butter and saffron. Simmer over moderate heat until tender, about 15 minutes. Drain and season with salt.
6. Arrange the chicken on the potatoes on a platter and garnish with mint and cilantro. Serve with seasoned yogurt. —Preeti Mistry
WINE Perfumed, full-bodied white: 2013 Ferraton Samorëns Côtes du Rhône Blanc.
Chicken with Mole Negro
Active 1 hr; Total 2 hr 40 min; Serves 4
“The process of making homemade mole negro is intense,” says chef Marcela Valladolid, host of Food Network’s Mexican Made Easy. “You dry the chiles yourself; you grind all the nuts to extract the oils. But I know that no one, including me, is going to grab a mortar.” So she makes this thick, spicy sauce with store-bought nut butters instead. It’s great with chicken and pork.
CHICKEN
One 4-lb. chicken, cut into 8 pieces, backbone reserved
1 small onion, halved
2 garlic cloves, crushed
2 tsp. kosher salt
MOLE
1/4 cup plus 2 Tbsp. lard, melted
2 oz. guajillo chiles—stemmed, seeded and chopped, seeds reserved
2 oz. pasilla chiles—stemmed, seeded and chopped, seeds reserved
1/2 lb. plum tomatoes, halved
1/2 small onion, chopped
3 garlic cloves, crushed
2 Tbsp. raisins
1/4 tsp. dried oregano
1/8 tsp. cumin seeds
1/8 tsp. dried thyme
2 coriander seeds
2 black peppercorns
2 oz. tomatillos, husked and halved
3 Tbsp. chunky natural peanut butter
3 Tbsp. chunky roasted almond butter
3 Tbsp. tahini
1 Tbsp. kosher salt
21/2 Tbsp. sugar
2 oz. Mexican chocolate, chopped
Sesame seeds, for garnish
1. Make the chicken In a large pot, bring 2 quarts of water to a boil. Add the chicken pieces and backbone, onion, garlic and salt and return to a simmer. Cover and cook over low heat until the chicken is white throughout, about 20 minutes. Transfer the chicken to a plate and cover to keep warm. Simmer the broth to concentrate the flavor, about 30 minutes. Strain the broth; discard the solids, including the chicken backbone.
2. Make the mole In a large cast-iron skillet, heat 1/4 cup of the lard. Add the chiles and cook over moderate heat, stirring, until toasted, about 2 minutes. Using a slotted spoon, transfer the chiles to a medium saucepan and cover with water. Bring to a boil and simmer until softened, 10 minutes; drain the chiles and transfer to a blender.
3. Add the tomatoes to the skillet cut side down and cook over moderate heat until lightly caramelized, about 3 minutes per side. Transfer the tomatoes to the blender. Wipe out the skillet.
4. Heat 1 tablespoon of the lard in the skillet. Add the onion and garlic and cook over moderate heat, stirring, until softened and golden, about 5 minutes. Add the chile seeds, raisins, oregano, cumin, thyme, coriander and peppercorns. Cook, stirring, until very fragrant, about 3 minutes. Scrape the mixture into the blender. Add the tomatillos, peanut butter, almond butter, tahini, salt, 11/2 tablespoons of the sugar and 11/2 cups of water and puree until thick and smooth. Strain the mole sauce into a large bowl.
5. Wipe out the skillet and heat the remaining 1 tablespoon of lard. Add 2 cups of the mole sauce and 2 cups of the chicken broth (reserve the remaining mole and broth for another use). Bring to a simmer over low heat, whisking constantly. Whisk in the chocolate and the remaining 1 tablespoon of sugar until melted. Cover and cook, whisking, until the mole has thickened and the flavors have melded, about 15 minutes. Add the chicken and cook until warmed through, about 5 minutes. Transfer the chicken and mole to a serving platter and garnish with sesame seeds. Serve warm. —Marcela Valladolid
WINE Spiced, dark-berried Oregon Pinot Noir: 2012 Cristom Mt. Jefferson Cuvée.
Double-Decker Dr Pepper Chicken Tacos
Active 2 hr; Total 3 hr; Serves 8 to 10
Crazy-delicious potatoes, peppers and chiles plus chicken roasted on a can of Dr Pepper make up the filling for these flour-and-corn-tortilla tacos.
FILLING
1 stick unsalted butter, softened
1 small onion, chopped, plus 1 large onion, thinly sliced
2 Tbsp. chili powder
4 garlic cloves, crushed
1 tsp. finely grated orange zest plus 2 Tbsp. fresh juice
1 tsp. finely grated lime zest plus 1 Tbsp. fresh juice
1 Tbsp. honey
2 tsp. ground cumin
Kosher salt and pepper
One 4-lb. chicken
1 lb. baby Yukon Gold potatoes, halved
3 poblano peppers, sliced lengthwise 1/2 inch thick
1 jalapeño, sliced lengthwise 1/4 inch thick
1/4 cup extra-virgin olive oil
One 12-oz. can Dr Pepper
TACOS
Canola oil, for frying
20 small corn tortillas
20 small flour tortillas
2 cups shredded Oaxaca cheese (1/2 lb.)
One 15-oz. can black beans, drained and rinsed
11/4 cups finely chopped white onion
1 cup sour cream
1 Tbsp. fresh lime juice
Kosher salt
Salsa, diced avocado, chopped cilantro and lime wedges, for serving
1. Make the filling Preheat the oven to 400°. In a food processor, combine the butter with the chopped onion, the chili powder, garlic, citrus zest and juice, honey, cumin and 1 tablespoon of salt; puree until smooth. Loosen the chicken’s breast and thigh skin; spread three-fourths of the butter under the skin. Rub the remaining butter over the chicken and let stand for 30 minutes.
2. In a medium roasting pan, toss the potatoes with the poblanos, jalapeño, sliced onion and the olive oil and season with salt and pepper. Open the can of Dr Pepper and nestle it in the center of the roasting pan. Stand the chicken upright on the can and roast in the center of the oven for about 30 minutes, until lightly browned. Reduce the oven temperature to 325° and roast the chicken for about 45 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155° and the vegetables are tender. Let rest for 15 minutes, then transfer the chicken to a carving board. Discard the soda.
3. Remove the meat and skin from the chicken and shred. Add the shredded chicken and skin to the roasting pan and toss with the vegetables. Cover with foil and keep warm.
4. Make the tacos In a medium skillet, heat 1/4 inch of canola oil until shimmering. Add 1 corn tortilla and cook over moderately high heat until pliable, about 20 seconds. Fold the tortilla in half and fry, using tongs to prop it open and turning occasionally, until a crisp shell forms, 1 to 2 minutes longer. Transfer to a paper towel-lined baking sheet. Repeat with the remaining corn tortillas; add more oil as necessary.
5. Heat a large cast-iron griddle over moderate heat. Place 2 or 3 flour tortillas on the griddle and scatter 2 scant tablespoons of the cheese and 1 tablespoon each of the beans and white onion on top. Cook over moderate heat until the cheese is melted, 1 to 2 minutes. Working quickly, wrap a crispy corn tortilla in a flour tortilla, pressing gently to help it adhere. Repeat with the remaining flour tortillas, cheese, beans and white onion.
6. In a bowl, whisk the sour cream with the lime juice; season with salt. Fill the double-decker taco shells with the chicken and vegetables. Serve with the lime cream, salsa, avocado, cilantro and lime wedges. —Courtney McBroom
MAKE AHEAD The taco filling can be refrigerated overnight. Reheat gently.
WINE Light-bodied, fruit-forward French red: 2013 Georges Descombes Beaujolais.
Apricot-Thyme-Glazed Roast Chicken
Active 20 min; Total 1 hr 40 min; Serves 4
This chicken gets its sweet, slightly herbal flavor from the buttery glaze brushed on during the last 20 minutes of roasting.
1/2 cup dried apricots
3 Tbsp. unsalted butter
2 tsp. chopped thyme
Kosher salt and pepper
5 Tbsp. extra-virgin olive oil
One 4-lb. chicken
1 Meyer lemon, halved
3 cups low-sodium chicken broth
1. Preheat the oven to 450°. In a small heatproof bowl, cover the apricots with boiling water and let stand until softened, about 15 minutes. Drain the apricots; discard the water.
2. In a food processor, puree the apricots with the butter until smooth. Scrape into a small bowl, add the thyme and season with salt and pepper. Transfer 1/4 cup of the apricot butter to another small bowl and whisk in 3 tablespoons of the oil to make a glaze.
3. Place the chicken on a rack set over a rimmed baking sheet. Season the cavity with salt and pepper. Squeeze the lemon halves all over the chicken, then stuff them in the cavity and tie the legs together with twine. Rub the remaining 2 tablespoons of oil all over the chicken and season with salt and pepper. Carefully pour the broth onto the baking sheet.
4. Roast the chicken for 35 minutes, until golden. Brush with half of the apricot glaze and roast for 10 minutes. Brush with the remaining glaze and roast for 5 to 10 minutes longer, until an instant-read thermometer inserted in the thigh registers 165°. Tilt the chicken to release the juices from the cavity, then transfer the chicken to a work surface and let rest for 15 minutes.
5. Strain the juices into a bowl; skim off the fat. Season with salt and pepper. Carve the chicken and serve with the pan jus and remaining apricot butter. —Kay Chun
WINE Ripe, full-bodied Chardonnay: 2014 Yalumba Y Series Unwooded.
Creole-Spiced Fried Chicken
Active 1 hr; Total 13 hr; Serves 8
10 bags English Breakfast tea
1/4 cup kosher salt
2 Tbsp. sugar
3/4 cup JG Creole Spice Mix (recipe follows)
Two 31/2-lb. chickens, cut into 8 pieces each
2 cups buttermilk
1/4 cup Tabasco or Crystal hot sauce
2 large eggs
2 cups all-purpose flour
2 cups fine cornmeal
1/4 cup cornstarch
Rendered pork lard or canola oil, for frying
1. In a large saucepan, combine 8 cups of water with the tea bags, salt, sugar and 2 tablespoons of the Creole spice mix. Bring just to a boil, stirring to dissolve the salt and sugar; let steep for 10 minutes. Discard the tea bags and let the brine cool completely. Submerge the chicken in the brine, cover and refrigerate for 6 hours.
2. In a large bowl, whisk the buttermilk with the hot sauce, eggs and 2 tablespoons of the Creole spice mix. Drain the chicken, discarding the brine. Add the chicken to the buttermilk mixture, turning to coat completely. Cover and refrigerate for at least 6 hours or overnight.
3. Preheat the oven to 250°. Line a large rimmed baking sheet with wax paper. In a large bowl, whisk the flour, cornmeal, cornstarch and remaining 1/2 cup of Creole spice mix. Remove the chicken from the buttermilk; let the excess drip into the bowl. Dredge the chicken in the flour mixture, then transfer to the prepared baking sheet.
4. In a large, heavy saucepan, heat 11/2 inches of lard to 350°. Set a rack over a rimmed baking sheet. Add half of the coated chicken to the lard and fry at 300°, turning occasionally, until golden brown and an instant-read thermometer inserted in the thickest part of each piece registers 155°, 15 to 18 minutes. Transfer the fried chicken to the rack and keep warm in the oven while you fry the second batch. —Josh Galliano
WINE Lively, citrusy sparkling wine: NV Joseph Cattin Crémant d’Alsace Brut.
JG CREOLE SPICE MIX
Total 5 min; Makes 11/4 cups
1/2 cup paprika
1/4 cup plus 2 Tbsp. kosher salt
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 Tbsp. black pepper
1 Tbsp. dried thyme
1 Tbsp. dried oregano
1 Tbsp. dried basil
2 tsp. cayenne
11/2 tsp. sugar
1/2 tsp. crushed red pepper
In a medium bowl, whisk together all of the ingredients until evenly combined. —JG
SESAME-GINGER CHICKEN MEATBALLS
Sesame-Ginger Chicken Meatballs
Total 30 min; Serves 4
Canola oil, for brushing
1 lb. ground chicken, preferably dark meat
1/2 cup plain dry breadcrumbs
1/3 cup minced scallions, plus thinly sliced scallions for garnish
3 Tbsp. minced peeled fresh ginger
1 large egg
2 garlic cloves, minced
2 tsp. toasted sesame oil
2 tsp. soy sauce
1/4 tsp. kosher salt
Asian chile sauce, for serving
Preheat the oven to 450° and brush a rimmed baking sheet with canola oil. In a large bowl, mix together all of the remaining ingredients except the sliced scallions and chile sauce. Form the chicken mixture into 11/2-inch balls and arrange them on the baking sheet. Brush the meatballs with canola oil and bake for about 13 minutes, until browned and cooked through. Transfer the meatballs to a platter, garnish with sliced scallions and serve with Asian chile sauce. —Justin Chapple
WINE Brightly fruity, light-bodied Beaujolais: 2013 George Descombes Morgon.
Crispy Wok-Fried Chile Chicken
Total 45 min; Serves 4
1 large egg white, beaten
1/3 cup cornstarch
2 tsp. soy sauce
2 tsp. Shaoxing wine or dry sherry
1 tsp. toasted sesame oil
13/4 tsp. kosher salt
1 lb. skinless, boneless chicken thighs, cut into 3/4-inch pieces
1 cup white rice flour
2 cups canola oil
11/2 oz. Chinese dried red chiles
1 Tbsp. Sichuan peppercorns
2 tsp. minced peeled fresh ginger
1 tsp. minced garlic
8 scallions, cut into 1-inch lengths
1 tsp. sugar
1 cup lightly packed basil leaves
1. In a medium bowl, combine the egg white, cornstarch, soy sauce, wine, sesame oil and 1 teaspoon of the salt. Add the chicken and turn to coat. Let stand for 15 minutes.
2. Remove the chicken from the marinade and transfer to a large bowl. Add the rice flour and toss to coat, separating the pieces of chicken as necessary. Transfer the chicken to a colander and shake well to remove any excess rice flour.
3. In a wok, heat the canola oil to 300°. Add the chiles and fry until bright red and plump, about 15 seconds. Using a slotted spoon, transfer the chiles to another large bowl.
4. Heat the oil to 350°. Add half of the chicken and fry over high heat, stirring occasionally, until golden, crisp and cooked through, about 4 minutes. Transfer the chicken to the bowl with the chiles. Repeat with the remaining chicken.
5. Pour off all but 2 tablespoons of oil from the wok. Add the Sichuan peppercorns, ginger and garlic and stir-fry over moderate heat until softened but not browned, 30 seconds. Add the scallions and stir-fry for 15 seconds. Add the chicken, chiles, sugar and the remaining 3/4 teaspoon of salt and stir-fry until hot, 2 minutes. Stir in the basil, transfer the chicken and chiles to a bowl and serve. —Jerry Traunfeld
WINE Fresh, lightly sweet German Riesling: 2014 Weiser-Künstler Feinherb.
Cast-Iron Roast Chicken with Lentils and Walnut Vinaigrette
Active 45 min; Total 1 hr; Serves 4
LENTILS
1/2 cup walnuts
1 Tbsp. extra-virgin olive oil
1 small red onion, thinly sliced
1 cup black beluga lentils
1 bay leaf
1/2 cup balsamic vinegar
3 Tbsp. unsalted butter
1 Tbsp. Dijon mustard
Kosher salt and pepper
CHICKEN
2 Tbsp. extra-virgin olive oil
One 4-lb. chicken, backbone removed, chicken halved
Kosher salt and pepper
1 Tbsp. unsalted butter
WALNUT VINAIGRETTE
1/4 cup toasted walnut oil
2 Tbsp. sherry vinegar
1 Tbsp. chopped parsley
Kosher salt and pepper
1. Make the lentils In a medium saucepan, toast the walnuts over moderate heat until lightly golden, about 5 minutes. Chop the nuts and transfer to a small bowl. In the same saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until golden, about 3 minutes. Add the lentils, bay leaf, balsamic vinegar and 11/2 cups of water and bring to a simmer. Cover and cook over low heat for 15 minutes. Uncover and cook, stirring occasionally, until the liquid is absorbed and the lentils are just tender, 15 minutes longer. Stir in the butter and mustard and season with salt and pepper. Keep warm.
2. Meanwhile, make the chicken Preheat the oven to 400°. In a large cast-iron skillet, heat the olive oil. Season the chicken with salt and pepper and set breast side down in the skillet. Cover with foil and another large cast-iron skillet. Cook the chicken over moderate heat until golden, 8 to 10 minutes. Flip the chicken halves and roast in the oven, uncovered, until golden and an instant-read thermometer inserted in the inner thigh registers 165°, about 30 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes. Whisk the butter into the pan juices and season with salt and pepper. Strain the jus; keep warm.
3. Make the vinaigrette In a small bowl, whisk the walnut oil with the sherry vinegar and parsley. Season with salt and pepper.
4. Carve the chicken. Stir the toasted walnuts into the lentils and spoon onto plates. Top with the chicken. Drizzle with the vinaigrette and serve the chicken jus on the side. —Ryan Angulo
MAKE AHEAD The lentils (without the walnuts) can be refrigerated overnight. Rewarm the lentils before serving.
WINE Tangy, earthy Rhône red: 2013 Saint Cosme Côtes du Rhône.
Whole Roast Chicken with 40 Brussels Sprouts
Active 10 min; Total 1 hr 15 min; Serves 4
When F&W’s Kay Chun roasts chicken, she adds brussels sprouts to the roasting pan so they absorb the fantastic flavor of the caraway-infused chicken juices.
One 4-lb. chicken
2 Tbsp. extra-virgin olive oil
Kosher salt and pepper
40 brussels sprouts (11/2 lbs.), trimmed
2 Tbsp. unsalted butter, cubed
1 tsp. caraway seeds
2 Tbsp. fresh lemon juice, plus lemon wedges for serving
Preheat the oven to 450°. Rub the chicken with the olive oil and season with salt and pepper. Place the chicken in a roasting pan and roast for 30 minutes. Add the brussels sprouts, butter and caraway seeds to the pan and roast for 20 minutes longer, until the chicken is cooked through. Sprinkle the lemon juice over the sprouts and let the chicken rest for 15 minutes. Carve the chicken, toss the brussels sprouts and serve with lemon wedges. —Kay Chun
WINE Citrusy and peppery Grüner Veltliner: 2014 Hirsch Heiligenstein.
ROAST CHICKEN PAPRIKASH WITH WATERCRESS AND DILLED SOUR CREAM
Roast Chicken Paprikash with Watercress and Dilled Sour Cream
Active 35 min; Total 1 hr 20 min; Serves 4
In his fun riff on chicken paprikash, F&W’s Justin Chapple rubs the bird with paprika, caraway and garlic before roasting, then serves it with sour cream mixed with dill.
One 31/2-lb. chicken
2 Tbsp. extra-virgin olive oil
2 tsp. sweet paprika
2 tsp. hot paprika
2 tsp. caraway seeds
2 small garlic cloves, finely grated
Kosher salt and pepper
1/2 cup sour cream
2 Tbsp. minced dill
4 oz. watercress
1 Tbsp. fresh lemon juice
1. Preheat the oven to 425°. Using a small, sharp knife, make a 3/4-inch slit in one side of the excess chicken skin around the cavity; carefully slip the end of the drumstick from the opposite side into the slit. Repeat on the other side of the chicken with the remaining drumstick.
2. In a small bowl, whisk 1 tablespoon of the olive oil with the sweet paprika, hot paprika, caraway, garlic, 1 tablespoon of kosher salt and 1/2 teaspoon of pepper. Set the chicken in a small roasting pan and rub all over with the mixture. Roast the chicken for about 45 minutes, until an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the chicken to a carving board and let rest for 15 minutes.
3. Meanwhile, in a small bowl, whisk the sour cream with the dill and season with salt and pepper. On a platter, toss the watercress with the lemon juice and the remaining 1 tablespoon of olive oil and season with salt and pepper.
4. Carve the chicken and arrange the pieces on the watercress. Drizzle any pan juices over the chicken and serve right away, with the dilled sour cream. —Justin Chapple
WINE Ripe, fruit-forward Italian white: 2011 Sartori di Verona Ferdi Bianco.
DUCK BREASTS WITH DULCE DE LECHE CHILE SAUCE
Duck Breasts with Dulce de Leche Chile Sauce
Total 1 hr; Serves 6 to 8
Dulce de leche makes a brilliant addition to the rich, spicy sauce that chef Aarón Sánchez serves alongside crispy pan-seared duck breasts. “I use dulce de leche in sauces as a substitute for honey,” he says. “It adds sweetness, but because it’s creamy, it also adds a stealth layer of richness.”
4 ancho chiles, stemmed and seeded
1/2 cup fresh orange juice
1/2 cup chicken stock or low-sodium broth
1/4 cup dulce de leche
3 garlic cloves, chopped
Four 12-oz. Muscovy duck breast halves, excess fat removed and skin scored
Kosher salt and pepper
1 chile de árbol
1 thyme sprig
3 Tbsp. unsalted butter, cut into cubes
2 Tbsp. fresh lemon juice
2 Tbsp. chopped cilantro, plus small sprigs for serving
1. In a large skillet, toast the ancho chiles over moderately high heat, turning, until fragrant and pliable, about 1 minute. Transfer to a heatproof bowl, cover with 2 cups of hot water and let stand until softened, about 20 minutes. Drain, reserving the soaking liquid.
2. In a small saucepan, simmer the orange juice over moderately high heat until reduced by half, 3 to 5 minutes. Transfer to a blender and add the stock, dulce de leche, anchos, 1 cup of the chile soaking liquid and one-third of the garlic. Puree until smooth.
3. Heat the large skillet. Season the duck breasts with salt and pepper and cook skin side down over moderate heat, spooning off the fat, until golden and crisp, about 10 minutes. Turn the duck skin side up and add the árbol chile, thyme, 2 tablespoons of the butter, the lemon juice and the remaining garlic to the skillet. Cook, basting the duck occasionally, until medium within, 8 minutes. Transfer the duck to a carving board and let rest for 5 minutes.
4. Pour off all but 2 tablespoons of fat from the skillet. Add the chile mixture and bring to a boil. Simmer over moderately high heat, stirring frequently, until just thickened, about 5 minutes. Off the heat, whisk in the remaining 1 tablespoon of butter and the chopped cilantro. Discard the árbol chile and thyme; season the sauce with salt and pepper. Thinly slice the duck across the grain and serve with the sauce and cilantro sprigs. —Aarón Sánchez
SERVE WITH Sautéed spinach.
WINE Lively, minerally Spanish Mencía: 2012 D. Ventura Viña do Burato.
Chicken Tagine with Herbs and Harissa Olives
Active 30 min; Total 2 hr 15 min; Serves 4
This outstanding chicken dish is served in a sauce made with handfuls of herbs and plenty of spices.
3 mint sprigs
One 4-lb. chicken, liver trimmed and chopped
1 small onion, finely chopped
3 garlic cloves, minced
11/2 cups parsley leaves
1 cup cilantro leaves
1 Tbsp. salted butter
2 tsp. ground coriander
1 tsp. turmeric
1 tsp. ground ginger
Pinch of saffron threads
Kosher salt and pepper
1/2 preserved lemon, rind only, finely chopped
2 Tbsp. extra-virgin olive oil
1 cup pitted green olives
1 Tbsp. harissa
Crusty bread, for serving
1. In a small saucepan, cover the mint with 1 cup of water and bring to a boil. Remove the pan from the heat and let stand for 15 minutes. Strain the tea into a small bowl and let cool.
2. In a large pot, rub the mint tea all over the chicken. Add the onion, garlic, parsley, cilantro, butter, coriander, turmeric, ginger, saffron and enough water to cover the chicken. Season with salt and pepper and bring to a simmer. Reduce the heat to moderately low and simmer gently until the chicken is tender but not falling off the bone, 45 minutes. Transfer the chicken to a rack set over a rimmed baking sheet.
3. Strain the chicken cooking broth into a large bowl; reserve the solids. In the pot, combine the solids with 8 cups of the broth. Add the chicken liver and the preserved lemon and bring to a boil. Cook over moderate heat until thickened to a loose, sauce-like consistency, about 30 minutes. Season with salt and pepper.
4. Meanwhile, preheat the oven to 425°. Rub the chicken all over with the olive oil. Roast for about 30 minutes, until golden and crisp. Let the chicken rest for 10 minutes before carving.
5. In a bowl, toss the olives with the harissa until evenly coated. Serve the chicken with the sauce, harissa olives and crusty bread. —Tara Stevens
WINE Full-bodied Rhône white: 2013 Yves Cuilleron Les Vignes d’à Côté.
Chicken Roasted on Bread with Caperberries and Charred Lemons
Active 20 min; Total 1 hr; Serves 4
1/2 lb. sourdough bread, torn into bite-size pieces
4 large shallots, quartered lengthwise
3/4 cup drained caperberries
2 lemons, scrubbed and quartered lengthwise
1/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt and pepper
Four 12-oz. whole chicken legs
Preheat the oven to 400°. On a large rimmed baking sheet, toss the bread with the shallots, caperberries, lemons and the 1/4 cup of olive oil; season with salt and pepper. Brush the chicken legs with oil and season with salt and pepper. Arrange the chicken on the bread and roast for about 50 minutes, until the bread is crisp and an instant-read thermometer inserted in the thighs registers 160°. Transfer the chicken, bread and vegetables to plates and serve. —Justin Chapple
WINE Fresh, Meyer lemon-scented Sicilian white: 2014 Graci Etna Bianco.
SELF-BASTING TURKEY
JUSTIN CHAPPLE, star of F&W’s Mad Genius Tips videos, shares his method for making an effortlessly juicy bird, plus three amazing recipes. His basting trick: Soak a cheesecloth in melted flavored butter, then drape it over the turkey before roasting. The bird will become moist and rich.
STEP-BY-STEP
PREPARE THE CHEESECLOTH Dampen a cheesecloth with water, squeeze it dry, then soak it in melted flavored butter.
COVER THE TURKEY Drape the cheesecloth over the turkey breast and legs.
REMOVE THE CLOTH After roasting, carefully peel the cheesecloth off the turkey and discard.
Citrus-and-Butter Turkey
Active 40 min; Total 3 hr 30 min Serves 10 to 12
One 12- to 14-lb. turkey, rinsed and patted dry
Kosher salt and black pepper
11/2 sticks unsalted butter
11/2 Tbsp. finely grated grapefruit zest plus 1/4 cup fresh grapefruit juice
11/2 Tbsp. finely grated orange zest plus 1/4 cup fresh orange juice
11/2 Tbsp. finely grated lemon zest plus 3 Tbsp. fresh lemon juice
4 garlic cloves, finely grated
1 Tbsp. minced thyme plus 5 sprigs
1/2 grapefruit, cut into wedges
1/2 orange, cut into wedges
1 lemon, cut into wedges
3 cups chicken stock or low-sodium broth
1. Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let the turkey come to room temperature.
2. Meanwhile, preheat the oven to 400°. In a medium saucepan, melt the butter. Whisk in the citrus zests and juices along with the garlic and minced thyme; let cool slightly. Transfer half of the citrus butter to a small bowl and refrigerate until spreadable, about 20 minutes.
3. Run your fingers under the breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs. Stuff the turkey cavity with the thyme sprigs and the grapefruit, orange and lemon wedges. Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry. Soak the cheesecloth in the remaining citrus butter and drape it over the breast and legs; pour any remaining butter on top.
4. Roast the turkey for about 30 minutes. Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read thermometer inserted in an inner thigh registers 165°.
5. Carefully peel the cheesecloth off the turkey. Transfer the turkey to a cutting board and let rest for 30 minutes. Skim the fat off the pan juices and transfer to a gravy bowl. Carve the turkey and serve with the pan juices.
WINE Fresh, grapefruit-scented white Bordeaux: 2014 Chateau de Fontenille.
Soy-and-Sesame Turkey
Active 40 min; Total 3 hr 30 min Serves 10 to 12
One 12- to 14-lb. turkey, rinsed and patted dry
Kosher salt and black pepper
11/2 sticks unsalted butter
1/2 cup plus 2 Tbsp. soy sauce
1/2 cup plus 2 Tbsp. toasted sesame oil
1/2 cup minced scallions plus 6 whole scallions
1/4 cup light brown sugar
3 Tbsp. finely grated peeled fresh ginger, plus one 3-inch piece, thinly sliced
1 tsp. crushed red pepper
3 cups chicken stock or low-sodium broth
1. Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let the turkey come to room temperature.
2. Meanwhile, preheat the oven to 400°. In a medium saucepan, melt the butter. Whisk in the soy sauce, sesame oil, minced scallions, sugar, grated ginger and crushed red pepper; let cool slightly. Transfer half of the flavored butter to a small bowl and refrigerate until spreadable, about 20 minutes.
3. Run your fingers under the breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs. Stuff the turkey cavity with the whole scallions and sliced ginger. Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry. Soak the cheesecloth in the remaining flavored butter and drape it over the breast and legs; pour any remaining butter on top.
4. Roast the turkey for about 30 minutes. Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read thermometer inserted in an inner thigh registers 165°.
5. Carefully peel the cheesecloth off the turkey. Transfer the turkey to a cutting board and let rest for 30 minutes. Skim the fat off the pan juices and transfer to a gravy bowl. Carve the turkey and serve with the pan juices.
WINE Bold, fruit-forward Alsace Pinot Gris: 2012 Trimbach Reserve.
Chipotle-Butter Turkey
Active 40 min; Total 3 hr 30 min Serves 10 to 12
One 12- to 14-lb. turkey, rinsed and patted dry
Kosher salt and black pepper
2 sticks unsalted butter
1/2 cup distilled white vinegar
1/3 cup minced chipotle chiles in adobo
2 Tbsp. minced garlic, plus 1 head of garlic, halved crosswise
1 Tbsp. dried oregano plus 4 sprigs
1 Tbsp. chopped thyme plus 4 sprigs
1 lime, quartered
3 cups chicken stock or low-sodium broth
1. Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let the turkey come to room temperature.
2. Meanwhile, preheat the oven to 400°. In a medium saucepan, melt the butter. Whisk in the vinegar, chipotles, minced garlic, dried oregano and chopped thyme; let cool slightly. Transfer half of the chipotle butter to a small bowl and refrigerate until spreadable, about 20 minutes.
3. Run your fingers under the turkey breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs. Stuff the turkey cavity with the head of garlic, the lime wedges and the thyme and oregano sprigs. Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry. Soak the cheesecloth in the remaining chipotle butter and drape it over the breast and legs; pour any remaining butter on top.
4. Roast the turkey for about 30 minutes. Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read thermometer inserted in an inner thigh registers 165°.
5. Carefully peel the cheesecloth off the turkey. Transfer the turkey to a cutting board and let rest for 30 minutes. Skim the fat off the pan juices and transfer to a gravy bowl. Carve the turkey and serve with the pan juices.
WINE Herb-scented, light-bodied red: 2014 Vietti Tre Vigne Dolcetto d’Alba.
CITRUS-AND-BUTTER TURKEY
Citrus butter does double duty here before roasting: Some is spread under the skin and over the turkey; a cheesecloth soaked in the remaining butter gets draped over the breast and legs.
At Thanksgiving, chef Tyler Florence serves roast turkey with polenta stuffing to legendary restaurateur Cecilia Chang, a family friend.
Roast Turkey with Polenta Stuffing
Active 2 hr; Total 5 hr; Serves 10 to 12
Instead of roasting a bird whole, star chef Tyler Florence spatchcocks turkey (removing the backbone and cracking the breastbone so the bird lies flat) to ensure that it cooks evenly. Ask your butcher to do this for you. You can gently prop up the turkey on a platter for a traditional presentation at the table.
STUFFING
6 cups turkey or chicken stock or low-sodium broth
1/4 cup extra-virgin olive oil
2 lbs. sweet Italian sausage, casings removed and meat crumbled
2 cups finely chopped onion (1 large onion)
1 cup finely diced carrot (2 medium carrots)
1 cup finely diced celery (3 celery ribs)
Kosher salt and black pepper
1/2 lb. mixed mushrooms, such as oyster and cremini, quartered
3 cups fine polenta (not instant)
6 thyme sprigs
4 sage sprigs
2 bay leaves
11/2 cups freshly grated Parmigiano-Reggiano cheese
TURKEY
8 thyme sprigs
6 sage sprigs
One 14- to 16-lb. turkey, butterflied
Extra-virgin olive oil, for brushing
Kosher salt and pepper
1. Make the stuffing In a medium saucepan, bring the stock and 6 cups of water just to a simmer over moderately high heat. Keep hot over very low heat.
2. In a large pot, heat the olive oil. Add the sausage and cook over moderately high heat, breaking up the meat with a wooden spoon, until browned and just cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl.
3. Add the onion, carrot, celery and a generous pinch of salt to the pot and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 8 minutes. Add the mushrooms and a generous pinch of salt and cook, stirring occasionally, until tender, about 8 minutes.
4. Return the sausage to the pot, then stir in the polenta, thyme, sage and bay leaves. Very gradually stir in the hot stock and bring to a boil. Simmer over moderately low heat, stirring frequently, until the polenta is tender and thick, 45 to 50 minutes. Pick out and discard the thyme, sage and bay leaves. Stir in the cheese and season the polenta with salt and pepper.
5. Spoon 3 cups of the polenta into a food processor and puree until smooth. Transfer to a bowl and let cool slightly. Scrape the remaining polenta dressing into a large baking dish, cover with foil and keep at room temperature.
6. Prepare the turkey Preheat the oven to 425°. Set a flat rack on a large rimmed baking sheet and spread the thyme and sage sprigs on it. Run your fingers under the turkey’s breast and thigh skin to loosen it, then stuff the pureed polenta under the skin. Brush the turkey with olive oil and season with salt and pepper. Place on the rack breast side up and let stand at room temperature for 45 minutes.
7. Roast the turkey for about 1 hour and 40 minutes, until an instant-read thermometer inserted in the thickest part of the breast registers 155° and in the thickest part of a thigh registers 165°. Transfer to a carving board and let rest in a warm place for 30 minutes.
8. Meanwhile, in the oven, warm the polenta dressing in the baking dish for 20 minutes. Carve the turkey; serve with the dressing. —Tyler Florence
MAKE AHEAD The recipe can be prepared through Step 5 and refrigerated overnight. Rewarm the pureed polenta before stuffing under the skin; add water to thin it slightly if necessary. Reheat the polenta dressing before serving.
WINE Bold, brightly fruity Sonoma red: 2013 Bedrock Wine Co. The Bedrock Heritage.
Porchetta-Spiced Turkey with Pan Gravy
Active 1 hr; Total 3 hr 15 min plus overnight drying; Serves 12
3 Tbsp. fennel seeds
7 garlic cloves, minced
2 Tbsp. chopped oregano plus 3 oregano sprigs
1 Tbsp. chopped sage
1 Tbsp. chopped rosemary
1 Tbsp. chopped thyme
1 tsp. coarsely ground black pepper
2 tsp. finely grated lemon zest plus 1 Tbsp. fresh lemon juice
1/2 tsp. crushed red pepper
1 stick plus 3 Tbsp. unsalted butter, at room temperature
One 12-lb. turkey
2 Tbsp. extra-virgin olive oil
Kosher salt and pepper
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
2 Tbsp. chopped parsley
Caramelized lemon halves, for serving (see Note)
1. In a medium bowl, blend the fennel seeds, garlic, chopped oregano, sage, rosemary, thyme, coarsely ground black pepper, lemon zest and crushed red pepper with 1 stick of the butter.
2. Put the turkey on a rack set over a flameproof roasting pan. Using your fingertips and starting at the neck end of the turkey, carefully loosen the skin over the breast. Spread all but 2 tablespoons of the spiced butter under the skin in an even layer over the breast. Spread the remaining 2 tablespoons of spiced butter all over the skin. Refrigerate the turkey uncovered overnight.
3. Preheat the oven to 425°. Rub the olive oil all over the turkey and season with salt and pepper. Roast for about 1 hour and 45 minutes, until the turkey is golden and an instant-read thermometer inserted in an inner thigh registers 160°.
4. Transfer the turkey to a cutting board. Carefully tilt the turkey and pour the cavity juices into a medium bowl. Let the turkey rest for 30 minutes.
5. Meanwhile, pour off all but 1/4 cup of fat from the roasting pan. Add the flour and set the roasting pan over low heat. Cook, stirring, until the flour is golden, 1 to 2 minutes. Stir in the broth, turkey cavity juices and oregano sprigs and bring to a simmer, scraping up any browned bits. Cook until thickened, 4 to 5 minutes. Whisk in the remaining 3 tablespoons of butter and the lemon juice and season with salt and pepper. Strain the gravy into a gravy boat and stir in the parsley.
6. Carve the turkey and serve with the pan gravy and caramelized lemon halves. —Kay Chun
NOTE To caramelize lemon halves, sear them cut side down in a hot cast-iron skillet until browned, about 3 minutes.
WINE Earthy, fragrant Piedmontese red: 2013 Guidobono Langhe Nebbiolo.
Green Goddess Turkey Burgers
Total 30 min; Serves 4
11/2 lbs. ground turkey
1/3 cup finely chopped basil
1/3 cup finely chopped scallions
1/3 cup finely chopped parsley
1 Tbsp. minced anchovy
Kosher salt and pepper
1/3 cup mayonnaise, plus more for serving
4 hamburger buns, split and toasted
Sliced red onion and baby greens, for serving
1. In a large bowl, using a fork, gently stir the turkey with the basil, scallions, parsley, anchovy, 1 teaspoon of salt, 1/2 teaspoon of pepper and the 1/3 cup of mayonnaise. Using 2 plastic lids from 1-quart takeout containers, press the turkey mixture into 4 patties. Transfer to a plate.
2. Light a grill or heat a grill pan. Season the patties lightly with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 8 minutes. Transfer the burgers to the buns, top with mayonnaise, onion and greens and serve. —Justin Chapple
MAKE AHEAD The patties can be refrigerated for up to 3 hours before grilling.
WINE Crisp, medium-bodied Verdicchio: 2013 Le Vaglie.
Ginger Turkey Meatballs
Total 45 min; Makes 40
2 lbs. 85% lean ground turkey
1/2 cup minced red onion
3 Tbsp. finely grated peeled fresh ginger
3 Tbsp. sambar masala (see Note)
1 tsp. finely grated peeled fresh turmeric
11/2 tsp. fine sea salt
2 Tbsp. canola oil
Cilantro leaves, for garnish
1. Preheat the oven to 400°. In a large bowl, mix the ground turkey with the onion, ginger, masala, turmeric and salt. Using a 2-tablespoon scoop, scoop and roll the meatballs and place on a large baking sheet.
2. In a very large skillet, heat 1 tablespoon of the oil. Add half of the meatballs and cook over moderate heat, turning, until browned all over, 5 to 7 minutes. Using a slotted spoon, transfer the meatballs to the baking sheet. Repeat with the remaining 1 tablespoon of oil and meatballs.
3. Bake the meatballs in the oven for about 8 minutes, until cooked through. Arrange the meatballs on a platter, garnish with cilantro and serve. —Akasha Richmond
NOTE Sambar masala is a spice blend made with myriad spices, including coriander, fenugreek and cumin. Look for it at Indian markets and on amazon.com.
MAKE AHEAD The meatballs can be made up to 6 hours ahead; serve at room temperature or reheat gently.
WINE Berry-forward Beaujolais: 2013 Domaine du Clos du Fief Juliénas.
Fried Italian Turkey-and-Cheese Meatballs
Active 1 hr; Total 2 hr 15 min Makes about 2 dozen
1 lb. medium Yukon Gold potatoes, peeled
1 lb. cooked turkey, shredded or chopped
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup minced parsley
2 garlic cloves, minced
Pinch of freshly grated nutmeg
4 large eggs, lightly beaten
Kosher salt and pepper
1 cup all-purpose flour, plus more for dusting
2 cups plain breadcrumbs
Vegetable oil, for frying
Lemon wedges, for serving
1. In a medium saucepan, cover the potatoes with water and bring to a boil. Cook over high heat until tender, about 15 minutes. Drain the potatoes and let cool for 5 minutes, then mash.
2. In a food processor, pulse the turkey until finely chopped. Add the potatoes, cheese, parsley, garlic, nutmeg and half of the beaten eggs. Season with salt and pepper and pulse until well mixed. Scrape the mixture into a bowl, cover with plastic and refrigerate for at least 1 hour or overnight.
3. On a lightly floured work surface, knead the meat mixture into a ball. Cut the ball in half, then roll each half into a 17-inch-long rope, about 1 inch thick. Cut the ropes into 11/2-inch pieces; roll each piece into a ball.
4. Put the 1 cup of flour in a shallow bowl, the remaining beaten eggs in a second bowl and the breadcrumbs in a third bowl. Dredge each turkey meatball in the flour, then dip in the egg and coat with the bread crumbs. Arrange the coated meatballs on a baking sheet.
5. In a large, deep skillet, heat 1 inch of oil to 375°. Working in 2 batches, fry the meatballs, turning, until golden and cooked through, about 4 minutes per batch. Using a slotted spoon, transfer the meatballs to paper towels to drain. Sprinkle with salt; serve with lemon. —Anya von Bremzen
WINE Lively Italian sparkling wine: NV Sorelle Bronca Extra Dry Prosecco.