31 specialty chicken Recipes

dried white beans such as great northern , picked over and rinsed, salt, pancetta (italian cured pork belly, available at italian markets and specialty foods shops) or sliced lean bacon, chopped, olive oil, onion, chopped, carrot, cut into 1/2-inch dice, rib of celery, cut into 1/2-inch dice, garlic cloves, chopped fine, zucchini , scrubbed and cut into 1/2-inch dice, green beans, trimmed and cut into 1/2-inch pieces, boiling potatoes, shredded green cabbage (preferably savoy), kale, rinsed, drained , stems discarded, and the leaves chopped (about 6 cups), a 28-oz can tomatoes, chopped coarse and drained well, chicken broth (preferably low-salt), freshly grated parmesan , garlic bruschetta , and dry-cured sausages as accompaniments

turkey, butter, thyme, salt and pepper, specialty bread, (wheat , oat, french,&whatever you like), cut into 1-inch cubes, eggs, turkey or chicken stock, garlic, spanish onion, bacon, crushed walnuts, toasted, grated fresh carrots, dried raisins or cranberries as garnish, salt and pepper

canola oil, yellow curry paste (less for kid-friendly, more for i love heat ), chicken , cut into bite sized pieces (can sub tofu or use extra veggies for vegetarian), coconut milk (can sub regular milk and 1/2 tsp cornstarch for 1 can), fish sauce, sugar, paprika, lime zest from 4 lime (or 6 kaffir leaves, specialty asian market food), potatoes, yellow pepper (can use red or orange or green), carrots, onion

low-salt chicken broth, dry sherry, soy sauce, golden brown sugar, hot chili paste (such as sambal oelek), boneless pork shoulder (boston butt), cut into 5 x 1 1/2-inch strips (sometimes called boneless country-style pork ribs), peanut oil, onion, chopped, green onions; white and pale green parts finely chopped, green parts thinly sliced, garlic cloves, chopped, minced peeled fresh ginger, whole star anise, orange peel removed from orange with vegetable peeler, carrots, peeled , cut into 1-inch pieces, turnips, peeled , cut into 1-inch pieces, steamed white rice, ingredient info : hot chili paste (such as sambal oelek) can be found in the asian foods section of many supermarkets and at asian markets. look for whole star anise- brown star-shaped seedpods-in the spice section of some supermarkets and at specialty foods stores and asian markets.

red lentil , picked over (available at natural foods stores, east indian markets, and some supermarkets), onions, chopped, vegetable oil, garlic cloves, minced, grated peeled fresh gingerroot, ground cumin, ground coriander, chicken broth, drained canned tomato, vegetable oil, minced seeded fresh red chili (wear rubber gloves ) or 1/4 tsp hot red pepper flakes, cumin seed, turmeric, fresh coriander sprig, if desired (to garnish ), pappadams (available at east indian markets and specialty foods shops), vegetable oil (for frying the pappadams)

dried porcini mushrooms (available at italian markets and specialty foods stores), butter, chopped onion, arborio rice or medium-grain white rice, canned low-salt chicken broth, chopped peeled carrot, freshly grated pecorino romano cheese, chopped fresh tarragon, egg, beaten to blend, fresh tarragon sprigs, carrot curls

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

linguine, shrimp (about 24), shelled , leaving tails intact, and deveined if desired, olive oil, dried hot red pepper flakes , or to taste, dry white wine or vermouth, onion, chopped fine (about 3/4 cup), minced garlic , or to taste, tomato paste, chicken broth, fennel bulb (sometimes called anise, about 1 lb), trimmed and chopped coarse, yellow bell pepper , cut into thin strips, very hot water, crumbled saffron threads, a 14- to 16-oz c n whole tom toes, dr ined nd chopped, or 2 cups cherry tom toes, qu rtered, fish stock (available at many fish markets and specialty food shops) or bottled clam juice, fresh spinach , coarse stems discarded, washed well, spun dry, and chopped coarse (about 4 cups packed), chopped fresh parsley leaves

frozen puff pastry, thawed, an egg wash made by beating 1 large egg yolk with 2 tsp water, cornstarch, water, chicken broth, soy sauce, scotch or medium-dry sherry, sugar, vegetable oil, fermented black beans (available at oriental markets and specialty foods shops), rinsed well and drained, fine julienne strips of orange zest, minced peeled fresh gingerroot, minced garlic, asparagus, trimmed and peeled