Chicken Parmesan

Chicken Parmesan, next to lasagna, is to me, the quintessential Italian comfort food. Its not too heavy, not too unhealthy, and can work as a nice dinner or even as a hero/sub/hoagie/whatever you call it in your part of the world.

Chicken parmesan

I had my doubts in writing this post that Chicken/Veal Parmesan was in any way, actually Italian. Surprisingly, it seems that yes, at one point, there was an authentically Italian version…it just had no cheese, tomato, or anything that would look familiar to us today beyond the meat. But history aside, this is still delicious and is another household favorite of mine that can surprise a lot of people, because, like burgers, I feel that most people are accustomed to subpar versions of this dish. I suppose that’s the price you pay for popularity.

For me, the key is to use a really flavorful breading on the meat, frying it as… click to read more…


Thai Red Curry Chicken

I have always had a thing for Thai food. The dishes are always colorful, delicious, and have a really interesting combination of flavors. Thai curries tend to be identified rather simply by their color, the common trio being the yellow, green, and (one of my favorites) red. The backbone of the red curry is coconut milk and red curry paste (doesn’t that seem a little circular?), which gives a creamy, but spicy, tomatoey, chili flavor. All of the vegetables you can add to this makes it feel like you’re eating something really healthy, but unfortunately, the coconut milk is kind of an important component that will rain on your healthy-eating parade.

Thai Red Curry Chicken

Either way, when you’re in the mood for Asian flavors, if your first impulse is to order Chinese take-out, try this out instead. This dish isn’t quite authentic, but the flavors are still distinctly Thai and this has long been a household favorite. And it’s also my… click to read more…


Chicken Mole Poblano

Mole is a Spanish/Mexican sauce (pronounced MOH-leh) and what a sauce it is! It has a tawny red color with a really complex taste. Its hard to pick apart the flavors–kind of spicy, kind of savory, kind of toasty, and just…dark. The flavor is just really interesting, and perhaps most interesting of all (if you’ve never heard of it before) is that one of the key ingredients to this sauce is dark, bittersweet chocolate.

Chicken mole poblano with saffron rice

Yup, chocolate in a savory sauce…for meat. I know! What amazes me with this sauce is how well every single component meshed together as many of these ingredients don’t seem like traditional matches made in heaven (e.g. when’s the last time you had chocolate and garlic? yum?). This sauce is balanced and will not leave you picking out any one flavor after the fact. I encourage you to taste lots of your ingredients as you progress through this recipe to just try to taste… click to read more…


Smoked drumsticks in Tarragon Citrus Honey Mustard sauce

Sure we’re kind of late into summer, but sloppy fingerfood fresh off the grill is always welcome in my book. This dish is about dark chicken meat, smoke, and most importantly, a complicated mustard sauce with a complicated name to match (tarragon citrus honey mustard…maybe it wasn’t that complicated). This zesty sauce is my entry in “Weekend Herb Blogging,” hosted this week by Thyme for Cooking.

Drumsticks, sauced and plated (overhead shot)

  • Grill-friendly pieces of chicken. I use drumsticks, roughly 3-4 per person
  • Extra virgin olive oil
  • Creole seasoning
  • A handful of wood chips for smoking (apple-wood is ideal, but I had none and used mesquite)
  • Sauce:
    • Leaves from 4-5 sprigs of tarragon
    • 5 or so sage leaves
    • 5 basil leaves
    • 1 cup Dijon mustard
    • 1/2 cup of white wine
    • 1/2 cup apple cider vinegar
    • 1/2 cup orange juice
    • 1/4 cup of honey
    • 1 tsp of soy sauce
    • juice from one lemon
    • black pepper
    • celery

click to read more…


Herbed goat cheese chicken roulades

This recipe is really simple to prepare and uses three really flavorful ingredients: goat cheese, sage, and tarragon. Goat cheese has a really nice flavor– smooth, mild, and a distinct tanginess. Mix that with the licoricey-sweet-basil-like flavors of tarragon and the sweet mentholy flavors of sage, and you’ve got a really potent combination. So let’s stick that inside a chicken. Better yet–let’s shift our focus a little–let’s wrap the chicken around the filling and make roulades.

  • 1-1.5 lbs of chicken breast
  • extra virgin olive oil
  • about 4 oz goat cheese
  • 6-8 cloves of garlic
  • leaves from 3 shoots of tarragon
  • 10 or so leaves of fresh sage
  • a few leaves of fresh parsley
  • dried oregano
  • black pepper
  • 1 egg
  • some Italian-flavored bread cumbs
  • chicken broth
  • sherry cooking wine
  • balsalmic vinegar

First, mince the (finely diced) garlic cloves and fry briefly in olive oil.

Goat cheese and herbs

Then, finely dice the fresh herbs… click to read more…


Chicken Marsala

Chicken Marsala is a really simple Italian-styled dish to prepare and is incredibly flavorful. There’s a surprising number of recipes out there for this dish, but they do something to the sauce which takes away from it–dillute it with water, mix in cream, substitute in a non-Marsala wine ( 😮 ), and so on. The whole point of this dish is to take the distinctive flavor of Marsala wine and focus the attention on that. So with that in mind:

  • 1-1.5 lbs chicken cutlets (veal scallopini would work wonderfully, as well!)
  • ginger powder
  • Italian-flavored bread crumbs
  • knob of butter
  • Extra-virgin olive oil
  • ~2 cup Marsala wine (which is roughly one bottle of cooking Marsala wine)
  • 1/2 cup Chicken broth
  • 1/8 cup flour
  • 2 handfuls of fresh flat-leaf Italian parsley leaves
  • 8 oz small mushrooms (e.g. baby bella, or whatever kind you prefer)
  • 1 egg
  • 3-4 sprigs of fresh rosemary
  • black pepper
  • optional: dried sage

Trim your chicken and… click to read more…

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