poultry

Chicken Piccata for Pressure Cooker

chicken breast

all-purpose flour

olive oil

shallots, sliced

garlic cloves, crushed

chicken broth

lemon juice

sherry wine

salt

white pepper

basil

pimento stuffed olive, minced

sour cream

potato starch flour

parmesan cheese (1 ounce) or 1/4 cup fontinella cheese, grated

lemon,

Chicken Piccata

chicken

Sea salt and black pepper

All-purpose flour,

unsalted butter

chicken stock

capers,

fresh parsley, chopped

Marinated Chicken Breasts

garlic or onion powder, optional

salt and black pepper

Chicken and Broccoli Stir-Fry

chicken breast (about 2 breasts), cubed

scallions,

sugar

dark sesame oil

dry sherry

soy sauce

garlic,

ginger,

cornstarch

water

vegetable oil

broccoli

hoisin sauce

Ttoasted sesame seeds, for serving, optional

Jasmine rice, for serving, optional

Prosciutto-Wrapped Chicken Kebabs

Vegetable oil,

vinegar

rosemary

garlic, grated

red pepper flakes

kosher salt

fontina cheese,

prosciutto (about 6 ounces)

grape tomatoes

Herbed Chicken Marsala

chicken breast cutlets

whole wheat flour

tomatoes

white button

sweet marsala wine

flat-leaf parsley

Chicken Saltimbocca

(3-ounce) chicken cutlets, pounded to evenly flatten

Salt and black pepper

prosciutto

(10-ounce) box frozen chopped spinach, thawed

Parmesan

As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide. By cooking it at 135°F for two hours, much of the fat under the skin begins to soften and render out while the proteins in it begin to set, making it much easier to crisp without shrinking on the stovetop just before serving.

Sous Vide 101: Duck Breast Recipe

duck breasts

Season duck generously with salt and pepper. For best results, place on a plate and refrigerate uncovered overnight before proceeding.

Seal duck in vacuum bags. Place in 130°F (54°C) water bath for at least 45 minutes and up to 4 hours. Remove from bags and dry thoroughly with paper towels.

Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set over high heat until sizzling, about 2 minutes. Reduce heat to medium and cook, moving and pressing breasts to ensure good contact between skin and pan until golden brown and crisp, about 5 minutes. Flip and cook second side until barely colored, about 30 seconds. Transfer to paper towel-lined plate and allow to rest for 5 minutes.

Slice breasts crosswise into 1/2-inch strips and serve.

BBQ Chicken Sloppy Joes

onion, chopped

green bell pepper, chopped

lb chicken

barbecue sauce

hamburger buns

lettuce (optional)

cheddar cheese (optional)

Teriyaki Chicken Thighs

brown sugar

rice vinegar

garlic cloves, crushed with a garlic press or minced

ginger

chicken thighs

sesame seeds

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Perfect Roast Chicken

(5 chicken

Kosher salt

black pepper

thyme,

lemon, halved

(1/4 stick) butter, melted

onion,

carrots

Olive oil

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Outstanding.   No fennel during lockdown so I added celery, extra onion and carrots.   Thanks, Ina.  Stay safe everyone. 

Delicious. But one recommendation, never rinse raw meat. You risk cross contamination of sink and anything near. It's not necessary and is very risky.

I've been making this since college. In an effort to connect with a friend who is a beginner cook, we're making this together virtually tomorrow. Moreover, I appreciate the fact that Ina's recipes continually bring us together. 

My intention is not to be rude whatsoever but has anyone noticed she touches everything after handling the raw chicken?  She touches the paper towels, salt and pepper granuals and outside of the containers, knife, lemon, herbs.  With all the hoopla about raw chicken and cross contamination, I've recently been obsessed with trying to wash my hands and everything after a drop of raw chicken juice touched it or I touched raw chicken.   Being a little old school, I come from the thought that my grandparents lived to be 95 years old (both) and married 75 years!  They weren't as careful and none of their children, grandchildren, great-, great-great-, and great-great-great-grandchildren died from salmonella or kitchen diseases!  Any thoughts?  How careful or casual are you with your raw chicken preparation in the kitchen?!

I make this once a week. I get two smallish chickens at Costco and roast them together. My family eats one night 1, and I use the second for soup and/or tacos night 2. It doesn’t get better than this recipe!

I absolutely love this meal.  After making it several times I’ve realized that if you pile the vegetables under the chicken rather than scattering them in the pan they don’t get burned. That’s the only note I will add to this marvelous recipe.  It’s fantastic and so easy!   

This is my second time making this recipe, and it's quickly becoming a staple in the weekly rotation. Lots of reviewers have commented that they left out the fennel.  It is so delicious carmelized with the carrots. Highly recommend cooking this recipe as is. 

I made this for dinner this evening. It was so good that I decided that had to write an immediate review. I've been practicing on different recipes over the last few weeks. I made this receipt exact except I left off the fennel AND I added a new herb that I found out about last week, Herbes de Provence. It is described as savory, rosemary, thyme, oregano, and lavender.

National Institute of Health advises to not wash your raw poultry.  It only spreads bacteria via micro-droplets onto counters/sinks/skin without actually cleaning the chicken.  Chickens are well washed when they are processed.

https://www.foodnetwork.com/videos/perfect-roast-chicken-0105038

Food Network's Ina Garten shares her easy recipe for the perfect roast chicken with vegetables. You'll need a chicken, butter, garlic, fresh thyme, salt, pepper, and your choice of roasting vegetables.

Ina Garten's Easy Recipe for Perfect Roast Chicken and Vegetables

This is a very tasty way to make wings. You can dip them in your favorite sauce when baked or they are yummy as-is. Recipe from CD Kitchen on the Internet.

Oven Crisp Chicken Wings

flour

paprika

garlic salt

cayenne pepper

butter

Be sure wings are thawed and dry them well with paper towels.

Combine flour, paprika, garlic salt, black pepper and cayenne pepper in  a plastic bag.

Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).

Turn wings over and bake for 15 more minutes or until crispy and done.

This is a great recipe! You can shake some extra seasonings on the wings once they are coated, or add to the bag. I have used regular flour, garbanzo bean flour, and almond flour - all with great results. I have made this recipe many times, and I have to say, you can use cooking spray alone, and it works wonderfully. I have found the non-stick foil to be superior, and it works great for this recipe if you have some on hand. The best thing about this is you can get crunchy wings, seasoned to your preference, and save the calories from frying (if you omit the butter and use cooking spray.) Dry the chicken well before you coat it with flour, and make sure they are fully defrosted if they were previously frozen. Excellent, versatile recipe!

The authentic recipe calls for one whole chicken, cut up. I am using a mixture of chicken thighs, drumsticks, and breast. All bone-in but skinless pieces. Wash the chicken parts in running water and set aside.

Spicy Korean chicken stew (Dakdoritang)

garlic

Korean chili paste

Korean chili flakes

tbsp Korean soy sauce

tbsp honey

tsp sesame oil

tbsp oyster sauce (optional)

tbsp rice wine (optional)

0.5 oz dried sea kelp (e.g. kombu)

onion

potatoes

green chilies

green onions

rice

Mince garlic cloves and ginger. In a large bowl, mix Korean chili paste, Korean chili flakes, soy sauce, Korean soy sauce, honey, garlic cloves, ginger, sesame oil, oyster sauce, and rice wine. Add the chicken and toss well to coat with the seasoning. Place the chicken in a large pot.

To make the sea kelp stock, put the dried sea kelp in a small pot with water. Bring to a boil first, then simmer for approx. 5 min. over low heat. Discard the sea kelp and you will have sea kelp stock.

Pour the sea kelp stock over the chicken pieces to barely cover them. Bring to a boil first, then cover and simmer over low heat for approx. 20 min.

Dice the onion and carrots, then add to the chicken. Simmer for another 10 min.

Peel and dice the potatoes to bite-sized chunks, then add to the chicken and vegetable mixture and simmer together for approx. 10 – 15 min. more. The cooking time will depend on the size of your vegetables.

If there is too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Stir occasionally but very carefully without breaking up the carrot and potatoes.

Slice the green chilies and chop the green onions, then add and toss. Serve hot with rice, and enjoy!

Creamy Alfredo pasta meets the freshness of a caprese salad in this one-skillet dinner.

Caprese Chicken Penne Alfredo

penne pasta

heavy cream

white meat chicken (from 1 rotisserie chicken)

red heirloom beefsteak tomatoes, sliced 1/4 inch thick

salted mozzarella, sliced 1/4 inch thick

basil leaves

Food Network Kitchen - Caprese Chicken Penne Alfredo

Position an oven rack in the center of the oven and preheat to 350 degrees F.

Cook the pasta to al dente according to the package directions. (Reserve some pasta water to add back in case the dish needs moisture.)

Melt 2 tablespoons butter in a large skillet over medium-high heat and add the garlic. Cook, stirring occasionally, until very fragrant but not browned, about 1 minute. Add the cream and Parmesan and cook, stirring frequently until the mixture begins to boil, about 5 minutes. Add the chicken and cooked pasta and carefully toss to completely coat, then continue to cook until the mixture is smooth and thick, about 3 minutes. Season with salt and pepper and add the remaining 6 tablespoons butter. Carefully stir until the butter is completely melted and the sauce is glossy and creamy; remove from the heat. 

Alternating 1 slice of tomato and 1 slice of mozzarella, shingle around the outer edge of the skillet creating a ring that covers the pasta. Repeat with the remaining tomato and mozzarella forming smaller concentric rings until the pasta is completely covered. Drizzle with the olive oil, sprinkle with some salt and bake until the mozzarella is beginning to melt but the slices still hold their shape and are still white, about 20 minutes. Let cool 10 minutes, then top with the basil and serve.

Sounds delicious, but I'll have to try to lighten it. Is there nutritional information somewhere? All that cheese, heavy cream and butter sounds like a coronary waiting to happen.

It was AWESOME. After getting it out of the oven my daughter topped hers with fresh avocado..Yummy!! Definitely a make again.

My family loved this and it was super simple! I added paprika and Italian seasoning to my chicken when I cooked it (I didn't have a rotisserie chicken). This recipe is a keeper!

Super good! But waaaay too much butter, it made the whole dish super oily. Other than that, it was one of the best things I've made in a while.

I loved this recipe! It was honestly one of the best things I've ever made!!! It could've used a little more chicken and only about 2 TBS of butter rather than a whole stick, but other than that, it was amazing!!!

Made this tonight for my wife.  Let’s just say she liked it, heard a few moans and yummy sounds as she savored the dish. I might get lucky tonight if I can keep from going into a food coma! :-)

I made this!  ;). It’s lickable.  My husband described it as a margherita pizza / Alfredo combo.  I eliminated the six T of butter and added another cup of chicken.  Can’t imagine it made a difference.. aside from less fat.  Def worth a try!  My husband and I could have finished this whole casserole in one sitting.

I made this tonight and it was really delicious!!  I made it exactly as the recipe stated and I heard nothing but rave reviews!!  

Awesome recipe! Was very easy to make but had a big flavor. That sauce is delicious!

Make sure the mozzarella is melted just right. Family enjoyed it. 

https://www.foodnetwork.com/videos/caprese-chicken-penne-alfredo-5218429

Pasta meets the freshness of a caprese salad in this one-skillet dinner.

For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.

The Ultimate Barbecued Chicken

garlic cloves, smashed

thyme

bacon

garlic cloves, chopped

ketchup

molasses

wine vinegar

dry mustard

cumin

paprika paprika

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Tyler Florence is the man!!! I have never been the biggest bbq chicken fan and Ive never found a bbq sauce I really liked. Store bought sauce to me is the devil! This sauce is my new go to sauce period! The flavor is amazing. The brine makes a difference as well and this can be easily changed around by adding Jalapeños, chipotle, honey, roasted garlic etc. MAKE THIS!

I did brine it for 2 hours - and that for me was the problem. The BBQ sauce is quite a bit of work, but tasty. But the chicken, after the brine, didn't taste like chicken, nor anything else desireable.

This is by far the best homemade BBQ sauce recipe I have ever tried. Perfect balance between smoky, tangy and sweet. The thyme adds such a lovely flavor with the bacon. I blended mine smooth (due to finicky children) but otherwise followed the recipe exactly. The chicken was amazing and juicy and flavorful. I cooked mine on the outdoor grill and switched it to indirect heat to finish it up. So good. Looking forward to making this for friends over the summer. 

Wow.  Grossly sugary.  We added 1/2 the sugar (just the molasses) and we found it sickeningly, horribly, nastily, sweet.  If you like chicken candy, perhaps this is for you, but we hated it, despite normally loving Tyler’s recipes. Never again on this one. 

Wow. Just WOW. This recipe is everything and more. Was looking for a 
made from scratch BBQ sauce recipe for chicken and this one stood out 
the most so I tried it. Whoa.  Best BBQ chicken I've ever had AND I made
 it by MYSELF. With the help of Tyler F. of course. All the rave reviews
 here are correct. Believe the hype and try it yourself. You will not be
 disappointed. 

Just made this last night and it was delicious! I mainly followed the directions except used ground thyme as I didn't have any fresh. I used refrigerated bacon fat instead of the olive oil and chopped the bacon (2 slices)  into small pieces before frying. Added the ground thyme and then followed the rest of the recipe exactly as written. The chicken was very moist and the bbq sauce was out of this world. The bacon pieces added a lot of flavor and just sort of melted into the sauce. I will definitely be making this again. Thanks Tyler!

Excellent Recipe!! Big hit with my kids!!

Love this sauce! Chicken has a lot of flavor. 

This chicken was AWESOME! Super juicy and flavorful! My new “go to” bbq chicken recipe!

https://www.foodnetwork.com/videos/tylers-bbq-chicken-5661539

Tyler Florence shares one of his favorite ways to prepare BBQ chicken.

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