Spatchcocked chicken

Ingredients
4 1/4 lb whole chicken butterflied
generous amount of salt and pepper

for Flavored Butter:
4 Tbsp unsalted butter softened
1 Tbsp olive oil plus more to drizzle
1 Tbsp parsley finely chopped
2 garlic cloves minced
1/2 tsp lemon zest
1 Tbsp lemon juice
salt

Vegetables;

Potatoes

carrots

Instructions

1. Season chicken with salt and pepper about 1 hour before cooking.
2. Preheat oven to 425F.
3. In a small mixing bowl, combine the flavored butter ingredients. Mash with fork for a couple of minutes until lemon juice is mostly incorporated into butter.
4. Spread 2/3 of mixture under the chicken skin and and dot/spread remaining butter all over chicken.
5. Place prepared vegetables all around the chicken and drizzle everything with olive oil. Sprinkle chicken and vegetables generously with salt and some black pepper to taste.
6. Bake uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.

*Allow the raw chicken to sit at room temp for 30 min before using for even baking.
**Don't over-bake or the breast will be dry. Keep in mind internal temp will rise another 5-10 degrees after it comes out of oven.

Aldrin's Iberian Chicken

1 whole chicken
one cup garlic clove, peeled
1 tsp thyme
1/2 tsp paprika
1/2 tsp smoked paprika
1 tsp rosemary
1/2 tsp sage
1/2 tsp poultry seasoning (optional)
salt and pepper
1/2 cup olive oil

1. Marinate chicken for at least 1 hour.  Place all garlic cloves inside cavity before roasting.
2. Roast for 1 hour at 400F [or 2 hours at 200F].

Lemon and Rosemary Chicken

Serves 4

ingredients
1 (3 1/2 lb) chicken, cut into 8 pcs
1/4 cup Extra-virgin olive oil
1/4 cup fresh rosemary leaves
1/4 cup lemon juice
10 cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
salt and pepper

instructions

1. Toss chicken with oil, rosemary, lemon juice, garlic, lemon, salt and pepper in bowl.
2. marinate for 1 hour.
3. Heat oven to 450F.
4. Arrange chicken in a pan or baking dish; add remaining marinade.
5. Roast, flipping once, until cooked through, 30-40 minutes.

From: Saveur (pollo arrosto)

Columbian Chicken Stew

Ingredients
4 large Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks
1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)
4 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 3 cups)
1 whole chicken, back removed, cut into 8 pieces (about 4 pounds), or 4 whole chicken legs, cut into thighs and drumsticks
2 bay leaves
Kosher salt and freshly ground black pepper

Directions
Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.

Chicken A la Pobre

Ingredients
2-3 lbs chicken thighs (or whichever parts you like!)
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon kecap manis (sweet soy sauce)
Freshly cracked black pepper
4-5 cloves garlic, peeled and smashed slightly
2-3 tablespoons vegetable oil
1 head garlic, cloves peeled and finely chopped


Directions

1. Mix the soy sauce, Worcestershire sauce, and kecap manis in a bowl until thoroughly combined.
2. Arrange the chicken thighs in one layer in a baking dish. Pour the sauce mixture over. Top with freshly cracked black pepper. Turn the chicken pieces in the sauce until thoroughly coated. Tuck the smashed garlic cloves around the chicken. Leave this to marinate for about 15-20 minutes.
3. After 15-20 minutes, turn the chicken one last time in the marinade and leave skin side up. Place in a pre-heated 375F oven and bake for 40-45 minutes or until cooked through (test by inserting a knife in the meatiest part to the bone and see if any red juice seeps out), basting 2-3 times throughout.
4. While the chicken is baking, heat a small pan over medium high heat. When the pan is hot add the oil. When the oil is hot, add the chopped garlic and fry, stirring, until the garlic is golden and toasted. Drain the garlic and set aside.
5. When the chicken is done, top with the fried garlic and serve.

Chicken Saltimbocca

Ingredients

Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded
Salt and freshly ground pepper
8 large sage leaves (or dried sage)
4 thin slices prosciutto di Parma
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, cut into tablespoons
1/4 cup plus 2 tablespoons dry white wine
1 cup chicken stock or low-sodium broth

1/4 cup capers

Directions

1. Season the chicken with salt and pepper. Place 2 sage leaves on each breast (or sprinkle dried sage if it is what you have). 
2. Wrap a slice of prosciutto around the chicken. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
3. Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
4. Add the remaining butter to the skillet. Add the capers and wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
5. Return the chicken to the skillet, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. 
6. Transfer the chicken to plates, pour the sauce on top and serve.

Curry Fish/Chicken Breast

Ingredients
4 tablespoons unsalted butter
4 garlic cloves, finely grated or minced

1 ½ tablespoons minced thyme leaves 

1 ½ teaspoons curry powder 

1 ½ teaspoons grated ginger 

¼ teaspoon fine sea salt, more as needed 

¾ teaspoon finely grated lemon zest 

Ground black pepper, to taste 4 (6-ounce) 

chicken, or fish like halibut

Fresh lemon juice, for serving 

fresh parsley, for serving

Directions

1. Heat the broiler. 
2. Make sauce. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest. 
3. Season chicken/fish with salt and pepper and brown slightly with small amount of butter in a saute pan.  
4. Pour sauce over fish and broil until fish/chicken is cooked through, about 5-10 minutes. 
5. Top with a squeeze of lemon juice and fresh dill, and serve.

Poulet Au Vinaigre

Ingredients
3 tablespoon clarified unsalted butter or 2 tablespoon unsalted butter and 1 tablespoon peanut oil
4 unpeeled garlic cloves
1 (2 1/2- to 3-pound) whole chicken, cut into 10 pieces
Kosher salt
Freshly ground black pepper
1/2 cup mild white wine vinegar or rice wine vinegar
3/4 pound very ripe red tomatoes, peeled, cored, seeded, and cut into 1/4-inch pieces (about 1 1/2 cups)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoon unsalted butter

Directions

1. Preheat oven to 300°F. 
2. Heat clarified butter and garlic in a large, heavy-bottomed skillet over medium-high. (The skillet should be large enough to hold all the chicken pieces in 1 layer.) Cook until the sound of sizzling butter has faded, about 3 minutes. 
3. Add chicken pieces, and cook until pieces are lightly browned, 5 to 7 minutes, flipping once after 3 minutes. Sprinkle liberally with salt and pepper.
4. Add vinegar, and bring mixture to a brisk boil over medium-high heat; 
5. top chicken with tomatoes and parsley. Reduce heat to low; cover and cook until chicken is cooked through, about 15 minutes, flipping chicken pieces after 7 minutes. 
6. Transfer chicken to a baking dish, and keep warm in preheated oven.
7. Using a spoon, skim and discard fat from surface of vinegar mixture in skillet. Continue to cook over low, undisturbed, until reduced by one-third, 3 to 4 minutes. 
8. Remove garlic cloves; peel cloves, and mash garlic pulp into sauce with a wooden spoon until blended. Add salt to taste. 
9. Whisk in 2 tablespoons butter until creamy.
10. Transfer chicken to a platter; pour sauce over chicken, and serve immediately.

Ginger-Scallion Chicken

Ingredients:
¼ cup softened duck fat, ghee, or fat of choice
½ cup thinly sliced scallions (about 3 scallions)
1 tablespoon grated fresh ginger
Kosher Salt
4 bone-in, skin-on chicken breasts (10-12 ounces each)

Directions

1. Preheat the oven to 450°F with the rack in the middle position. 
2. In a small bowl, add the fat, scallions, ginger, and 2 teaspoons of Diamond Crystal brand kosher salt (use half the amount if you are using a fine grain salt or Morton’s kosher salt). Mix well.
3. Using your fingers, carefully separate the skin of each chicken breast away from the meat to form a pocket.
4. Add 1 tablespoon of the “pesto” under the skin of each breast.
5. Carefully press and massage the skin to evenly distribute the ginger-scallion pesto. 
6. Put the chicken skin-side up on a wire rack atop a baking sheet. 
7. Season with salt and pepper.
8. Oven-roast for 30 to 35 minutes or until an instant-read thermometer stuck into the thickest part of the chicken registers 150°F.
9. Rest chicken for 5 minutes. Debone the breasts, slice, and serve.

Source: Nom Nom Paleo

Skillet Chicken Thigh

Serves 4

Ingredients:
8 bone-in, skin-on chicken thighs
1 tablespoon coarse kosher salt

onion powder

garlic powder

black pepper
2 teaspoons ghee
2 teaspoons seasoning blend of choice (porcini seasoning don't use salt if using this, herbes de provence, 21 salute etc )
Direction

1. Trim off excess and unsightly fats and skin from the thighs. Using kitchen shears, carefully take the bones out.
2. Flatten the meat, pounding the thighs until uniform for even cooking.
3. Season chicken on both sides with salt, pepper, garlic powder and onion posder.
4. Heat cast iron skillet in medium-high heat.
5. Melt ghee in pan and add 4 pieces of chicken skin-side down.
6. Cook for 10 minutes, rotating pan by 45° about every 2 minutes or so, until skin is browned cracklin' looking.
7. Flip chicken and cook for another 8 minutes, again rotating pan by 45° every 2 minutes, until chicken is cooked through (about 180°F).
8. Transfer chicken to wire rack and rest for 5 minutes.
9. Repeat 7-9 with the remaining chicken.
10. Cut up chicken (or not) and garnish with sliced scallions or parsley.

Source: Nom nom paleo   

Chicken with 50 Cloves of Garlic

INGREDIENTS
⅔ cup olive oil
16 chicken legs, any mix of drumsticks and thighs
5 celery stalks, thinly sliced
2 cups onion, thinly sliced
1/4 cup finely chopped parsley

1 teaspoon dried tarragon (or thyme)
1/4 teaspoon ground nutmeg (optional)
1 cup white wine (or vermouth)
1/4 cup chicken broth
2 ½ teaspoons salt
¼ teaspoon freshly ground pepper
50 cloves garlic, approximately 3 bulbs, peeled or unpeeled
Freshly sliced French bread

PREPARATION

1. Preheat oven to 375 degrees.
2. Season chicken with salt and pepper (and nutmeg if using).
3. Heat a heavy 6-quart casserole in stove and sear the chicken on all sides. Remove and set aside.
4. Add onions, celery and thyme to pan and saute for a few minutes. Season with salt and pepper. Deglaze pan with the wine/vermouth.   
5. Lay the chicken pieces on top and pour in any accumulated juices and chicken broth.
6. Tuck the garlic cloves in and around the chicken pieces. 
7. Cover the casserole tightly with the lid. Bake 60 minutes without removing the lid.
8. Remove lid and continue cooking for another 30 minutes (purpose is to crisp the skin, you may increase temperature and cook quicker).
9. Garnish with parsley and serve immediately.
10. Serve with toasted bread, then spread the garlic like butter.

Adopted from James Beard

Roasted Chicken Provencal

INGREDIENTS
4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ to ¾ cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
10 -15 cloves garlic, peeled
4 to 6 medium-size shallots, peeled and halved
3/4 cup dry white wine (or vermouth)
4 sprigs of thyme, for serving

PREPARATION

1. Heat oven to 425°F. 
2. Season the chicken with salt and pepper and lightly dredge with flour. 
3. Heat a large heavy bottomed pan, and swirl the oil in it.
4. Add in the floured chicken and brown for 5 minutes. Do not flip and brown the other side of the chicken. (Or you may skip the browning step)
5. Season the chicken with the Herbes de Provence. 
6. Arrange the lemon, garlic cloves and shallots around the chicken, then add the wine  to the pan.
7. Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. 
8. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
9. Serve in the pan or on a warmed platter, garnished with the thyme.
10. Served with rice or baguette to mop sauce, and a salad.

Adopted from Sam Sifton

Chicken Marengo

A.K.A.  Napoleon Bonaparte Chicken

Ingredients
3-4 lbs chicken thighs
Chopped Kalamata Olives
2 tbsp butter (or bacon fat)
2 tbsp EVOO
10 oz sliced crimini mushrooms
1/2 cup finely chopped onions
3 cloves minced garlic
bay leaves
1/2 teaspoon dried thyme
1/2 cup white wine
2 cups fresh ripe tomatoes (or canned)
3 tbsp tomato paste
1/2 cup chicken broth/better than bouillon beef
1/4 cup chopped parsley
flour for dusting
salt and pepper

1. Preheat oven to 400°F.
2. Sprinkle the chicken with salt, pepper and flour.
3. Heat butter and oil.  Brown chicken on both sides.  Pour off excess fat.
4. Turn chicken, skin side up. Scatter the mushrooms, onion, garlic, bay leaves, thyme over and around the chicken. Cook 5 minutes and stir to distribute. 
5. Add wine and deglaze pan. Add tomatoes, tomato paste, olives, broth and parsley.  Bring to a boil and transfer to oven (or cook on stove top). Cook for 40 minutes.
6. Garnish with parsley and serve with mashed potatoes and salad on the side.

According to a popular myth, the dish was first made in the 1800 after Napoleon defeated the Austrian army at the Battle of Marengo, in Marengo south of Turin, Italy when his  chef Dunand foraged in the town for ingredients (because the supply wagons were too distant) and created the dish from what he could gather. According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle, and when Dunand was later better-supplied and substituted mushrooms for crayfish and added wine to the recipe, Napoleon refused to accept it, believing that a change would bring him bad luck. (from Wikipedia)

This dish originally was served with fried eggs and crayfish.