CHICKEN AND SWISS CHARD PASTA BAKE

CHICKEN AND SWISS CHARD PASTA BAKE

1/2 pound whole wheat penne
3 bunches Swiss chard
3 tablespoons olive oil, divided
1 onion, chopped
2 to 3 cloves garlic, minced
1 t0 2 cups cooked, shredded chicken
1 cup good-quality ricotta cheese
Splash dry white wine
1/4 cup grated Parmesan cheese
1/4 cup panko crumbs
Kosher salt and freshly ground black pepper

Preheat oven to 375°. Bring a pot of salted water to a boil and cook pasta to al dente, or according to package directions. Strain and set aside (toss with a bit of olive oil if you'd like).

Rinse the swiss chard well and pull the leaves off the thick stalks, discarding the stems. Tear leaves into large chunks and set aside.

Meanwhile, heat two tablespoons of olive oil in a large dutch oven or heavy stock pot over medium heat. Cook onions until translucent, about 5 minutes. Add the garlic and saute for another 30 seconds. Add the swiss chard to the pot and season generously with salt and pepper. Stir a few times to wilt the greens. Cover and reduce heat to medium low. Cook until greens are tender, about 10 minutes.

Add the cooked noodles, chicken, ricotta, and a generous splash of white wine to the greens, and season with salt and pepper. Transfer to a medium-sized baking dish. Combine Parmesan, panko, and remaining 1 tablespoon of olive oil. Sprinkle the Parm mixture over the top of the casserole and bake, uncovered, for 30 minutes or until the top is golden.

BRAISED CHICKEN WITH MOJO SAUSE

BRAISED CHICKEN WITH MOJO SAUSE

For the brine:
1 (4-5 pound) roasting chicken
1 gallon (16 cups) water, divided
1 cup kosher salt
3 lemons, halved

For the chicken:
1 1/2 cups sour orange juice (preferably La Lechonera)
Juice of one lemon
1 large head of garlic (about 12-15 cloves), peeled
1/4 teaspoon ground cumin
Kosher salt and black pepper, to taste
2 tablespoons canola or peanut oil
1 white onion, peeled and sliced crosswise into thin rings

To brine the chicken, cover the chicken with 12 cups of cold water in a large stock pot. Heat the remaining 4 cups of water over the stovetop or in the microwave until almost boiling. Add the salt and stir until completely dissolved. Add the salted water to the stock pot. Squeeze the juice from the lemons into the water before adding the lemons. Cover and refrigerate the chicken for 8-12 hours, but no longer.

To cook the chicken, combine sour orange juice, lemon juice, garlic, and cumin in a blender and season generously with salt and pepper. Blend on medium to high power until the garlic is pureed and the marinade is foamy, about 1 minute.

Remove the backbone of the chicken and discard. Cut the chicken into 4 pieces (two thighs and drumsticks, two breasts with wings). Place the chickens into two large zipper bags, dividing the marinade between the two. Marinate at room temperature for two hours, flipping the bags occasionally to distribute the liquids. Remove chicken, reserving the marinade for cooking, and thoroughly pat dry. Season the chicken generously with salt and pepper.

Preheat oven to 350°F.

Heat the cooking oil in large cast iron skillet over medium-high to high heat. Working in two batches, add the chicken, skin side down, and sear until crisp and deep golden brown, about 3-5 minutes. Pour off excess oil.

Pour the reserved chicken marinade into the cast iron skillet. Place the chicken pieces, skin side up, in the pan. Cover with aluminum foil and braise in the oven until chicken is fork tender, about 40 to 55 minutes.

Remove the chicken to a roasting pan and rest for 10 minutes. Meanwhile, add the onion rings to the skillet and bring the pan juices to a rolling boil over medium-high heat. Cook mojo sauce until slightly reduced, about 8-10 minutes. Pour the excess juices from the resting chicken back into the sauce and season with additional salt and pepper, if necessary.

Finish off the chicken under the broiler for 2-3 minutes to re-crisp the skin. Serve the chicken over white rice with lots of sauce and onions.

BAKED CHICKEN WITH BACON

BAKED CHICKEN WITH BACON

3 pounds boneless skinless chicken breasts or thighs, or a mix
Kosher salt and freshly ground black pepper
1/2 tablespoon vegetable or peanut oil
3 to 4 medium tomatoes, about 1 pound
1 medium onion, about 3/4 pound
4 large garlic cloves
1 pound bacon (20 strips)
2 pounds fingerling or small potatoes
1 teaspoon smoked paprika
1/2 cup sour cream

Heat the oven to 350°F. Cut the chicken into pieces about 2 inches wide and 3 inches long. Cut each breast into about 5 pieces, or chicken thighs into 2 to 3 pieces. You should end up with about 40 pieces of chicken. Toss the chicken pieces with about 1 teaspoon salt and a generous amount of black pepper.

Heat the oil in a wide, deep skillet over high heat. Brown the chicken pieces for 1 to 2 minutes on each side, letting them develop a medium brown crust. Do this in several batches. Remove the browned chicken pieces to a baking sheet and let cool slightly.

While the chicken is cooling, core the tomatoes and chop them roughly, and peel the onion and chop it roughly too. Blend them in a blender or food processor with the garlic cloves until smooth. Pour into the deep skillet you used to brown the chicken and bring to a boil. Lower to a simmer and cook for about 10 to 15 minutes while wrapping the chicken.

Cut the bacon strips in half. Wrap 1/2 piece bacon around each piece of chicken. If desired, secure with a toothpick.

Cut the fingerling potatoes in half lengthwise and spread in the bottom of a deep roasting dish or large Dutch oven. Lay the bacon-wrapped chicken pieces on top of the potatoes.

Turn off the heat under the tomato sauce. Whisk in 1/2 teaspoon salt, the smoked paprika, and the sour cream. Pour over the chicken and potatoes and cover the pan tightly with aluminum foil or a lid.

Bake for 50 to 60 minutes, or until the potatoes are tender and the chicken is cooked through. Let cool 10 minutes before serving.

STIR FRY CHICKEN

STIR FRY CHICKEN

Ingredients

1 pound skinless, boneless chicken breasts or thighs, cut into 1/4-inch thick bite-sized slices

Vegetables
1 cup sugar snap peas, strings removed
1 cup cubed red bell pepper
1/2 cup whole roasted cashews

Aromatics
2 tablespoons minced ginger
1/4 teaspoon red pepper flakes

For the marinade
1 tablespoon minced garlic
1 1/2 teaspoons cornstarch
2 teaspoons soy sauce, divided
1 teaspoon plus 2 tablespoons Shao Hsing rice wine or dry sherry, divided
3/4 teaspoon salt

For the sauce
1/4 cup chicken broth

2 tablespoons grapeseed, canola, or peanut or vegetable oil

Equipment

A 14-inch flat-bottom carbon steel wok or 12-inch stainless steel sauté pan
A fish spatula or other thin, flexible spatula for stir-frying

Instructions

1. Cut Up the Ingredients: It is very important that all the ingredients are cut as directed in the ingredient list. The most important key to making a good stir-fry is cutting each ingredient to a uniform size as specified above. Cut the vegetables and set them aside in a bowl. Cut the aromatics as directed and set them aside as well.

2. Marinate the Chicken: Combine the chicken, garlic, cornstarch, 1 teaspoon of the soy sauce, 1 teaspoon of the rice wine, and 1/2 teaspoon of salt in a medium bowl. (Ingredient Note: Dry sherry is a very good substitute for rice wine, as good rice wine is harder to find in the United States.) Stir to coat the chicken evenly and until you can no longer see any dry cornstarch. Add 1 teaspoon of oil to the chicken and stir to combine. (This extra oil prevents the chicken from sticking to the pan.)

3. Make the Sauce: In a small separate bowl, whisk together the broth, remaining 1 teaspoon of soy sauce, and 2 tablespoons of rice wine.

4. Prepare Your Wok Space: Set the bowls of chicken, aromatics, and sauce near your stove. Set the vegetables and cashews next to the stove as well. Also, have a very small bowl of water next to the stove.

5. Heat the Wok: Turn on a stove burner, as high as it will go. Set a 14-inch wok over this high heat burner. To determine when the wok is hot enough, start flicking droplets of water from the small bowl into the pan after 30 seconds. As soon as a bead of water evaporates within 1 to 2 seconds of contact, the wok is heated and ready for stir-frying. Do not overheat the wok.

6. Pull Wok off the Heat and Add Oil: Pull the wok off the heat and add 1 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides. (If the wok smokes wildly the moment you add the oil you've overheated the wok. Remove the wok from the heat and let it cool for a few minutes. When it's cool enough to handle carefully remove the oil with paper towels, wash the wok, and start again.)

7. Add the Aromatics to the Wok: Put the wok back on the heat. Add the ginger and red pepper flakes, and stir them for 10 seconds or until fragrant.

8. Add the Chicken to the Wok: Push the ginger mixture up the sides of the wok. Carefully add the chicken and spread evenly in one layer in the wok. It should sizzle on contact (if not, this means the pan wasn't hot enough).

9. Set a Timer for 4 Minutes: This will help you time the remaining steps in cooking the stir-fry.

10. Let the Chicken Sear for 1 Minute: Cook the chicken undisturbed for 1 minute, letting it begin to sear.

11. Stir-Fry the Chicken for 1 Minute: Then stir-fry for 1 more minute, stirring constantly and mixing with aromatics, or until the chicken is lightly browned but not yet entirely cooked through.

12. Add the Vegetables: Swirl the remaining tablespoon of oil into the wok. Add the sugar snap peas, bell pepper, and cashews.

13. Add Salt then Stir-Fry for 1 Minute: Sprinkle the remaining 1/4 teaspoon of salt over the vegetables and chicken. Stir-fry for one minute, or until the sugar snap peas are bright green.

14. Add the Sauce and Stir-Fry for 1 Minute: Pour the sauce mixture around and down the sides of the pan instead of directly into the center (to prevent cooling the pan and lowering the cooking temperature) and stir-fry for 1 more minute, or until the chicken is just cooked through.

ROAST CHICKEN

EASY WAY TO ROAST FULL CHICKEN

Ingredients
One 3 to 4 pound whole chicken, defrosted if frozen
A mix of onions, celery, carrots, and/or potatoes
Olive oil or butter
Kosher salt
Pepper
Optional Extras: Lemons, garlic, fresh herbs (like thyme, rosemary, or sage)

Equipment
Roasting pan, large cast iron skillet, or other chicken-sized oven-safe vessel

Instructions

1. Preheat the oven to 450°F.

2. Peel and chop your vegetables into wedges and bite-sized pieces. Arrange them in an even layer on the bottom of the pan to make a bed for the chicken. Have a small bowl of salt and pepper ready, with about a tablespoon of salt mixed with about a teaspoon of pepper.

3. Over the sink, slit the plastic wrapping around your chicken (if it's still wrapped up) and drain out any juices or blood trapped in the plastic. Reach inside the chicken's body cavity and remove the bag of giblets. The giblets can be discarded, saved for stock, or used to make gravy later on.

4. Pat the chicken dry very thoroughly with paper towels or a kitchen rag. Make sure to absorb any liquid behind the wings or legs. Blot inside the body cavity too, getting the chicken as dry as you can, inside and out.

5. Rub the chicken with olive oil or butter. Rub the oil or butter all over the chicken, paying special attention to the breast and the drumsticks.

6. Sprinkle the outside of the chicken generously with salt and pepper, and rub a little salt and pepper inside the cavity as well.

7. If desired, stuff the inside of the chicken with halved lemons, whole cloves of garlic, or herbs.

8. Set the chicken breast-side-up on the bed of vegetables. The chicken should be lifted an inch or two above the pan by the vegetables.

9. Put the chicken in the oven and lower the oven temperature to 400°F.

10. Set a timer for 1 hour and go about your business.

11. After an hour, check if the chicken is done by inserting an instant-read thermometer in the meatiest part of its thigh. The internal temperature should be at least 165° for the chicken to be done. If you're under, put it back in to cook for another 5 to 10 minutes and check it again.

12. Let the chicken rest for about 15 minutes. During this time, you can prepare a salad or side dish or whisk some flour into the pan juices to make gravy. You can lift the roasted vegetables underneath the chicken out of the chicken fat left behind in the pan, and serve them as a side dish too.

13. Carve the chicken and serve.