Chicken Balls

Makes about 20 balls. 

This recipe involves an unusual combination of ingredients and spices. The meat balls are baked, not sautéed. They are delicious at room temperature. I serve them as a snack, with cocktails or any which way. 

INGREDIENTS:

• 1 cup tightly packed cilantro leaves

• ¾ cup roasted unsalted cashews

• 3 tablespoons extra-virgin olive oil

• 1½ teaspoons garam masala

• 1 pound ground chicken, a blend of light and dark

• Grated zest of 1 lime

• 1 teaspoon Kosher salt

• 1 teaspoon freshly ground black pepper

PREPARATION:

• Preheat the oven to 450F.

• Line a large baking sheet with parchment paper.   

• Place cilantro leaves, cashews, 1 tablespoon olive oil, garam masala, lime zest, salt and pepper into a food processor. Process coarsely, then transfer to a medium bowl. Add the ground chicken and combine very well. Season to taste.   

• Form into 1½ inch balls and place on parchment paper.  It is easier to use an ice cream scooper, I recommend size No 50.  Brush generously with the 2 tablespoons oil and bake until well browned, about 15 minutes. The underside should be brown.

Turmeric Chicken

Makes 4 servings. 

This is a quick family dish, which is easy to prepare and easy to serve. You can pair the chicken with any grain and a variety of sautéed cabbages.

INGREDIENTS:

• 2 tablespoons honey

• 1 tablespoon low -sodium soy sauce

• 2 tablespoons extra-virgin olive oil

• ¾ teaspoon turmeric

• ¾ teaspoon Kosher salt

• Freshly ground black pepper

• 1½ pounds boneless skinless chicken thighs, cut into 1½ inch pieces

• 2 tablespoons lime juice, approx

• Grated lime zest for garnish

PREPARATION:

1. In a medium bowl combine honey, soy sauce, 1 tablespoon oil, turmeric, salt and pepper.

2. Stir in the chicken and coat well.   

3. In a 12-inch skillet with a cover, heat the remaining 1 tablespoon oil.  Add the chicken and stir fry over medium -high heat, covered, turning from time to time for about 5 minutes. The chicken should be cooked through.

4. Season with lime juice, salt and pepper.

5. Garnish with grated lime.   

6. Serve with the accumulated juices.

Asian Chicken

Makes 4 servings. 

This chicken is easy to prepare and is well seasoned with an interesting flavor.

INGREDIENTS:

• 4 boneless organic chicken thighs with skin, each portion about 6 ounces (See Note) 

MARINADE:

• 2 tablespoons extra-virgin olive oil

• 2 garlic cloves, finely chopped

• 2 tablespoons honey

• 3 tablespoons hoisin sauce

• 3 tablespoons lemon juice

• 2 tablespoons low-sodium soy sauce

• 1 teaspoon Chinese five-spice powder

• ½ teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Pat chicken dry with paper towels and season lightly on both sides with salt and pepper.  

2. In a small bowl combine the marinade ingredients.

3. Place the chicken in a zip lock bag and pour the marinade to coat the chicken well.  

4. Refrigerate for as long as your time allows. 

5. Preheat the oven to 400F. 

6. Place the chicken skin side down with the marinade in an oven proof dish that fits the chicken in a single layer. Cover the dish with foil and roast for 30 minutes. Uncover, turn over and roast for about another 25 minutes. Chicken should be tender.

7. Serve with degreased accumulated juices..

NOTE:

Organic chicken thighs tend to be small, therefore in order to get 6 ounces boned portions per person, I use 2 thighs. 

Roast Chicken with Potatoes, Shallots and Baby Carrots

Makes 4 servings. 

This recipe is an easy, convenient one pot dish.

INGREDIENTS:

• One 3 ½ pound chicken, butterflied  

• 5 tablespoons extra-virgin olive oil

• 1 lemon, cut into thin rounds

• Small bunch oregano 

• Kosher salt

• Freshly ground black pepper 

• 12 baby Yukon gold potatoes

• 8 small shallots 

• ¼ pound baby carrots

• 12 pitted green olives

Preparation:

1. Preheat the oven to 400F. 

2. Pat the chicken dry and season with salt and pepper on both sides. Place in a roasting pan skin side up and brush with 2 tablespoons olive oil.    

3. Place the lemon slices and the oregano under the chicken.  

4. Rinse and dry the potatoes. Peel the shallots.

5. Place the potatoes, shallots, carrots and olives in a bowl, toss with 3 tablespoons olive oil and season with salt and pepper.    

6. Scatter the vegetables around the chicken and roast for about 1 hour. The juices running from the leg joints should be clear. From time to time stir the vegetables.   

7. Serve with the vegetables and accumulated juice.

Chicken Breasts with Coating

Makes 2 servings. 

This chicken is simple and quick to put together, and it looks attractive with bits of whole grain mustard on top.

INGREDIENTS:

• 2 boneless, skinless chicken breasts, about 6 ounces each

• Kosher salt

• Freshly ground black pepper 

COATING:

• 1 tablespoon extra-virgin olive oil

  2 tablespoons lemon juice

  1 tablespoon whole-grain mustard

  1 tablespoon honey

  ½ teaspoon Madras curry powder

PREPARATION:

1. Preheat oven to 450F. 

2. Pat chicken dry and season with salt and pepper on both sides.  Place in an ovenproof dish.

3. In a small bowl combine the coating ingredients.

4. Coat the chicken with the coating.

5. Cover with cling wrap and refrigerate for a few hours.

6. Bring the chicken to room temperature and bake for about 10 minutes, without turning.  The chicken should have a trace of pink on the inside. Remove from oven , cover the chicken with foil and let rest for a minute. The chicken will continue cooking.

7. To serve; slice the chicken on a diagonal into 3 pieces and spoon over the accumulated juices.

Spicy Chicken

Makes 4 servings.

You can also make kebabs with this recipe by cutting the chicken into 2 inch pieces, threading  it onto skewers and grilling it.

INGREDIENTS:

• 4 boneless, skinless chicken breasts, about 6 ounces each

• Kosher salt

• Freshly ground black pepper

MARINADE:

• 3 garlic cloves, finely chopped

• 4 tablespoons extra-virgin olive oil

• 4 tablespoons lemon juice

• 1 tablespoon cumin

• 1½ tablespoons Dijon mustard

• 1 teaspoon turmeric

• 1 teaspoon paprika

• Leaves from 4 oregano sprigs, coarsely chopped, plus some for garnish

PREPARATION:

1. In a small bowl combine the marinade ingredients.

2. Pat the chicken dry with paper towels, place in a nonreactive dish and season lightly with salt and pepper. Coat the chicken with the marinade and refrigerate as long as it is convenient.

3. Turn it once.

4. Bring the chicken back to room temperature.

5. Preheat the broiler.

6. Line a broiling pan, which comes with most ovens, with heavy foil., crimping it at the corners so that the juices do not spill out. Place the chicken skin side down (where the skin would have been) and spoon the marinade over the chicken.

7. Broil the chicken as close as possible to the heat source for 5 minutes. Turn the chicken over and broil for another 2-3 minutes. The chicken will be slightly pink on the inside. Remove from the oven, cover the chicken with foil and let it rest for 1 minute so that the juices can flow back into the tissues. The chicken will continue cooking.

8. To serve:   If you like, cut 3 partial incisions on the diagonal into the chicken, spoon the drippings over the chicken, and garnish with oregano. 

Asian Style Chicken

Makes 4 servings.

Savory, sweet and garlicky, this chicken dish is a satisfying meal served with rice and a stir-fried vegetables.

INGREDIENTS:

• 4 boneless, skinless chicken thighs, each portion about 6 ounces.

MARINADE:

• ¼ teaspoon Chinese five-spice powder

• 2 tablespoons honey

• 2 tablespoons hoisin sauce

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon ketchup

• 2 teaspoons sesame oil

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Pat dry the chicken with paper towels and season lightly with salt and pepper.

2. In a bowl combine the marinade ingredients.

3. Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and refrigerate for as long as convenient. Turn over once. Bring back to room temperature before cooking.

4. Preheat the oven to 400F.

5. Place the chicken, what would have been skin side down in an oven proof dish large enough to hold it in a single layer. Cover with heavy foil and roast for 40 minutes.

6. Uncover, turn the chicken over and roast for another 10 minutes, until tender.

7. Serve with the well-seasoned accumulated juices.  

Zatar Chicken

Makes 4 servings. 

This is an oven to table, family style, well-seasoned dish with vegetables. A meal in itself. 

INGREDIENTS:

COATING:

• 4 tablespoons extra-virgin olive oil

• Zest of one lemon

• 3 tablespoons lemon juice

• 2 tablespoons whole grain Dijon mustard

• 3 tablespoons Zatar

• Kosher salt

• Freshly ground black pepper

 CHICKEN:

• 8 boneless, organic chicken thighs with skin, each portion about 6 ounces (See Note)

• 8 small shallots, peeled

• 4 cloves garlic, peeled

• 8 small potatoes with skin, rinsed

• ½ pound baby carrots (See Note)

PREPARATION:

1. Preheat oven to 400F. 

2. In a large bowl combine the coating ingredients. Dry the chicken. Place the chicken and all the vegetables into the bowl and combine well.

3. Scatter the vegetables in a 12x8 ovenproof dish.

4. Place the chicken skin side up on top of the vegetables.   

5. Cover with heavy foil and roast for 30 minutes. Uncover and roast for another 30- 35 minutes. The chicken should be lightly golden and the vegetables soft. 

NOTE:

Peeled baby carrots come in one pound bags.

Organic chickens tend to be small, therefore in order to get 6 ounce portions per person, I use 2 thighs.

Chicken Scallopini with Coating

Makes 2 servings. 

This chicken dish is quick, crispy and delicious. I like it at room temperature as well. You can serve it cut into strips in a salad or paired with any grain and vegetable.

INGREDIENTS:

• 2 chicken scallopini, about 6 ounces each  

• 1 egg white

• 2 tablespoons lemon juice

• ½ teaspoon Kosher salt

 COATING:

• 3 tablespoons white chia seeds

• 2 tablespoons Dukkah

• 2 tablespoons panko 

• 3 tablespoons extra-virgin olive oil

PREPARATION:

1. Cut scallopini into 3 pieces, (it is easier to handle) and pat dry. 

2. In a deep plate, whisk the egg white, lemon juice and salt. Place the chicken in the dish.     

3. Combine the coating ingredients and spread on a sheet of wax paper. 

4. Heat the olive oil in a large skillet. 

5. Dip the chicken into the coating and sauté on each side over high heat until there is still a trace of pale pink on the inside. It is very quick, about 1 minute on each side.

Cold Oven Roast Chicken

Makes 4 servings. 

I must confess that when I first heard of this recipe, I was intrigued and quite skeptical. I have since made it several times and marvel how easy, tasty and moist the chicken is.

INGREDIENTS:

• 8 boneless organic chicken thighs with skin, each portion about 6 ounces (See Note)

• 2 tablespoons extra-virgin olive oil

• 1 head garlic, cloves separated, peeled

• 1 bunch thyme

• Lemon peel from one lemon cut into thin strips (See Note)

• Kosher salt

• Freshly ground black pepper.

• Juice of 1 ½ lemons

PREPARATION:

1. Choose a heavy pot, such as cast iron with a lid and large enough to fit the chicken with room in between the pieces. Coat the bottom with olive oil and add garlic, thyme and lemon peel.  

2. Pat the chicken dry and season with salt and pepper. Place the chicken on top, skin side up. Pour the lemon juice over the chicken and cover the pot.   

3. Place the pot into the cold oven, set the temperature to 450F and cook the chicken for 30 minutes. Remove the lid and continue cooking until the skin is golden and crisped, 15 -20 minutes.

NOTE:

Organic chicken thighs tend to be small, therefore in order to get 6 ounces boned portions per person, I use 2 thighs.

To cut the lemon peel, I use a lemon peeler and then I cut the peel into very thin strips. 

Serve the chicken with spoonfuls of pan juices and garlic.

Chicken in Tomato Sauce

Makes 4 servings.

Flavorful, easy to prepare and nutritious, this dish improves with time and is good reheated.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil
• 8 boneless, skinless organic chicken thighs, each portion about 6 ounces (See Note)
• Kosher salt
• Freshly ground black pepper.
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• One 14.5 ounce can crushed tomatoes
• 8 sun dried tomato halves packed in oil, cut into thin strips
• 2 tablespoon capers
• 1/8 teaspoon crushed red pepper
• 1 tablespoon Balsamic vinegar
• 5 oregano sprigs plus some leaves for garnish

PREPARATION:

1. Pat the chicken dry.
2. Heat 2 tablespoons olive oil in a medium saucepan, add the chicken and sauté on both sides, briefly.
3. Transfer to a dish and season with salt and pepper.
4. Heat the rest of the olive oil, in the same saucepan. Add the onion and garlic and sauté, covered, until soft, about 4 minutes.
5. Add the tomatoes, sun dried tomatoes, capers, crushed red pepper, vinegar and oregano sprigs. Place the chicken, side by side into the sauce and bring to a boil. Reduce the heat and cook gently, covered, for 15 minutes. Turn over and cook for another 15 minutes; the chicken should be tender.  
6. Discard oregano sprigs.
7. Season the sauce to taste and garnish with oregano leaves.

NOTE:

Organic chicken thighs tend to be small, therefore in order to get 6 ounces boned portions per person I use 2 thighs.

Chicken with Honey and Lemon

Makes 4 servings.

This chicken dish is simple to prepare, well-seasoned, nutritious and delicious.

INGREDIENTS:

• 4 boneless, skinless chicken breasts, about 6 ounces each
• Kosher salt
• Freshly ground black pepper
• Chives, snipped with scissors for garnish

MARINADE:

• 2 garlic cloves, finely chopped
• 2 tablespoons lemon juice,
• 2 tablespoons extra- virgin olive oil
• 2 tablespoons low- sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon Dijon mustard

PREPARATION:

1. Pat chicken dry with paper towels and season lightly with salt and pepper. Place in a glass or non-reactive dish. 
2. In a small bowl combine the marinade ingredients and coat the chicken. Cover with cling wrap and refrigerate for a few hours, turning the chicken once.
3. Preheat the Broiler.
4. Bring the chicken to room temperature.
5. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan, place the chicken skin side down (where the skin would have been) in the basket and spoon over the marinade.
6. Broil the chicken close to the heat source for 5 minutes.
7. Turn the chicken over and broil for another 3 minutes. The chicken will be slightly pink on the inside.
8. Remove from the oven, cover the chicken with foil and let rest for 1 minute. The chicken will continue cooking. 

TO SERVE:

 If you like, cut 3 partial incisions on the diagonal in the chicken and spoon the sauce over the chicken. Garnish with snipped chives.

Chicken Tagine

Makes 4-6 servings.

This North African nutritious chicken stew with rich layers of fruity and spicy flavor is generally cooked and served in a clay pot-called tagine. It is better to make it a day before for all the flavors to blend.

The dish can be a meal in itself served with couscous and warm pita.

Do not be taken aback by the number of ingredients. Most of them are spices which one has in the pantry.

I like to serve it in bowls, with abundant sauce which the couscous absorbs.

INGREDIENTS:

• 4 tablespoon extra-virgin olive oil
• 1½ pound boneless, skinless chicken thighs, (6 pieces) each cut into 4 pieces
• 1 large onion, coarsely chopped (See Note)
• 4 garlic cloves, coarsely chopped
• 2 inches ginger, finely chopped
• 2 cups chicken broth
• 14 ounces can crushed tomatoes
• ¾ cup dried apricots, quartered
• 1 small butternut squash, about 1½ pounds, (about 2 cups) peeled and cut into small pieces (See Note)
• 1 cup green olives, pitted, halved
• Zest from one lemon
• 4 ounces baby spinach, discard some of the dangling stems

SPICE PASTE:

• 1 generous teaspoon kosher salt
• ½ teaspoon freshly ground black pepper.
• 2 teaspoons cinnamon
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• ¼ teaspoon cayenne pepper
• 1 teaspoon ground coriander

PREPARATION:

1. In a medium bowl combine 2 tablespoons olive oil and all the ingredients for the SPICE PASTE.
2. Dry chicken with paper towels, add to the bowl and rub to coat well with the paste.
3. In a heavy medium saucepan heat the remaining oil. Add the onion and the garlic and sauté until soft, about 5 minutes.
4. Add the ginger, broth, tomatoes, apricots and squash. Bring to a boil, reduce the heat and cook covered for 10 minutes. Add the chicken, olives and lemon zest. Cook gently, covered, until both the chicken and the squash is tender, about 25 minutes.
5. Add the spinach and bring to a boil.

NOTE:

If you find it difficult to peel squash, it is available already peeled.

I chop the onions and the garlic in a food processor fitted with the steel blade.

Be sure to quarter it all first.

Chicken with Shiitake Mushroom

Makes 4 servings.                  

Tasty, easy to prepare with a depth of flavor, this chicken recipe is a nice oven to table dish that can be served with rice, and many vegetables including steamed sugar snap peas, snow peas, or stir fried bok choy.  

INGREDIENTS:

• 8 boneless, skinless, organic chicken thighs, about 6 ounces each (See Note)
• 3 garlic cloves, finely chopped
• 1 inch piece ginger, peeled, finely chopped
• 2 tablespoons vegetable oil
• 3 tablespoons low- sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon mirin (Japanese sweet rice wine)
• 3 scallions including green parts, cut into thick rounds
• 8 shiitake mushrooms
• Kosher salt
• Freshly ground black pepper

GARNISH:

• ½ cup tightly packed flat leaf parsley, coarsely chopped

PREPARATION:

1. Preheat the oven to 400F.
2. Pat chicken dry with paper towel and season lightly on both sides with salt and pepper. Place skin side down (even though there is no skin) in an ovenproof dish (about 9 by 9 inches).   
3. In a small dish combine the garlic, ginger, oil, soy sauce, sesame oil and mirin. Spoon over the chicken and scatter the scallions.
4. Discard mushroom stems and wipe the caps with a damp paper towel. Quarter the caps and season lightly with salt and pepper.  Scatter over the chicken.  Cover dish with heavy foil and bake for 35 minutes.
5. Uncover, turn the chicken over and bake for another 20 minutes or until the chicken is tender. Serve with accumulated juices, and garnish with parsley.

NOTE:

Organic chickens tend to be small, therefore in order to get the 6 ounce boned portions per person I use 2 thighs.

Miso Glazed Chicken Salad with Quinoa

Makes 4 servings.

Wholesome and nutritious, this salad can be made even more wholesome by adding a variety of steamed vegetables, such as Haricots Verts, Brussels sprouts, cauliflower and broccoli. The quinoa adds a bit of texture.

INGREDIENTS:

• 4 boneless, skinless chicken breasts, about 6 ounces each

• Hearts of romaine lettuce, about 16 leaves, torn to manageable pieces.

QUINOA:

• 1 tablespoon unsalted margarine

• ½ teaspoon kosher salt

• 1¼ cups water

• 1 cup quinoa

MISO GLAZE:  

• 1 tablespoon vegetable oil

• 2 tablespoons white miso paste

• 2 tablespoons mirin (Japanese rice wine.)

• ½ teaspoon salt

DRESSING:

• 3 tablespoons extra-virgin olive oil

• ¾ tablespoon Dijon mustard

• 1 tablespoon lemon juice, approx

• ½ teaspoon kosher salt

• Freshly ground black pepper

PREPARATION:

1. In a small saucepan bring to a boil, over high heat, the margarine, salt and water. Sprinkle over the quinoa, lower the heat, cover and cook for about 15 minutes, or until all the water is absorbed and the grains are tender Stir with a fork to fluff the grains. If the grains are not tender, add a tablespoon of hot water and continue cooking. Cool.

2. In a small bowl combine the ingredients for the MISO GLAZE.

3. Pat the chicken dry with paper towels and coat well with the miso glaze. Place in a glass or nonreactive dish. Cover with cling wrap and refrigerate for a couple of hours.

4. Whisk together the ingredients for the DRESSING and set aside.

5. Preheat the broiler.

6. Bring the chicken back to room temperature.

7. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out.

8. Place the chicken skin side down (where the skin would have been) in the basket and broil as close to the heat as possible for 5 minutes. Turn over and broil for another 3 minutes. The chicken should be slightly pink on the inside.

9. Remove from the oven, cover the chicken with foil and let rest for 1 minute.

10. When the chicken is cool, cut it into wide strips.

TO SERVE:

Toss the quinoa and the greens with the dressing and top with the chicken.

If you are adding vegetables, toss it all together

Chicken with Rosemary and Lemon

Makes 4 servings.

This dish has a robust flavor. It can be served from oven to table, and it reheats very well. Grains are a lovely accompaniment.

INGREDIENTS:

• 8 boneless, organic chicken thighs, with skin. Each portion about 6 ounces (See Note)

• 1 lemon, rinsed, cut into 8 wedges

• ¾ cup pitted Kalamata olives, halved

• 4 tablespoons Balsamic vinegar

• 3 tablespoons extra-virgin olive oil

• Bunch of rosemary

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Pat dry the chicken and season  with salt and pepper on both sides. Place in an ovenproof dish that fits the chicken in a single layer, skin side down.

3. Scatter the lemon and olives on top.  Combine the vinegar and oil. Pour over the chicken and place the rosemary on top. Cover with heavy foil. and roast for 30 minutes.  

4. Uncover, turn the chicken over and roast for another 20 minutes. Chicken should be tender.

5. Serve with the accumulated juices.  

NOTES:

Organic chickens tend to be small, therefore in order to get 6 ounces boned portions per person I use 2 thighs.

Chicken with Porcini Mushrooms

Makes 4 servings.                                                         

The dried porcini mushrooms and the rosemary give this simple and easy dish an unexpected complexity. I bake it in an attractive dish that can go from oven to table. 

INGREDIENTS:

• ½ ounce dried porcini mushrooms
• ½ cup boiling water
• 4 boneless, skinless chicken breasts, about 6 ounces each
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, finely chopped
• 2 tablespoons lemon juice
• Petals from 3 rosemary sprigs, coarsely chopped plus some for garnish
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Place the porcini mushrooms into a small bowl and pour boiling water over the mushrooms. Cover and let stand for 15 minutes. Remove reconstituted mushrooms and squeeze dry all the liquid back into the bowl. Chop coarsely. Strain the mushroom liquid through a fine mesh sieve (if you do not have a fine mesh sieve, line what you have with a paper towel). 
2. Preheat the oven to 400F
3. Pat chicken dry with paper towels and season lightly on both sides with salt and pepper.
4. Place chicken in an ovenproof dish in a single layer (what would have been skin side). 
5. Combine porcini liquid, mushrooms, olive oil, garlic, lemon juice and rosemary. Spoon over the chicken and bake for 15 minutes, turn breasts over and bake for another 3 minutes, or until chicken is pale pink inside.
6. Remove from the oven and cover with foil. Let rest for a minute – the chicken will continue cooking.
7. Serve with the accumulated juices.

Cauliflower and Chicken Salad

Makes 4-6 servings.

This is definitely a non-traditional chicken salad. I like it because it has so few ingredients and those ingredients complement each other. It is simple to make, it is nutritious and by serving the dressing on the side you can gauge how much or little you like. Both the chicken and the cauliflower have a distinct flavor.    

INGREDIENTS:

• 4 boneless skinless chicken breasts (about 6 ounces each)
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• Kosher salt
• Freshly ground black pepper
• 1 medium cauliflower
• Leaves from 10 tarragon sprigs
• 2 tablespoons water.
• Arugula or a mixture of different greens 

DRESSING:

• 2 garlic cloves, coarsely chopped
• ½ teaspoon kosher salt
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 450F.
2. Pat the chicken dry with paper towel. Place the chicken skin side down (where the skin would have been) in an oven-proof dish. Drizzle with 2 tablespoons olive oil and 2 tablespoons lemon juice. Season lightly with salt and pepper and scatter leaves from 5 tarragon sprigs.
3. Cut the stalk and leaves off the cauliflower and discard. Cut the head into small florets and rinse. Place the cauliflower in an ovenproof dish, salt and pepper lightly, drizzle with 2 tablespoons olive oil and 2 tablespoons water. Scatter the remaining tarragon leaves.  
4. Place the chicken and the cauliflower in the oven, side by side.
5. Roast the chicken for about 12, minutes, turning it once. The chicken should be pink on the inside. Take it out of the oven and cover it with foil; it will continue cooking. Remove the foil after a few minutes, let the chicken cool completely and cut it into 1 inch strips.
6. Roast the cauliflower for about 30 minutes; turning it once. It should be almost soft.  Let it cool as well.     

TO MAKE THE DRESSING:

1. Coursely chop the garlic on a cutting board. Sprinkle with the salt and crush it with a knife until it becomes a paste.
2. Place in a small dish and whisk in the remaining ingredients.
3. Pour into a sauce dish.

TO SERVE:

Place the greens into a large bowl. Top with the cauliflower and the chicken with the accumulated juices. Serve the dressing on the side.

You can also pre-plate the salad.

Roast Chicken

Makes 4 servings.

I like to roast the chicken with nothing more than a few herbs and a lot of lemon. The chicken is moist enough that if you wish you can serve it with or without the pan drippings. 

INGREDIENTS

• One 3 pound organic chicken (broiler)
• Small bunch thyme
• 2 cloves garlic, quartered
• 1½ lemons
• 3 tablespoons extra –virgin olive oil
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Preheat oven to 400F.
2. Rinse and dry the chicken inside and out. Discard any fat or hanging skin.  
3. Place the thyme, garlic and half of a cut up lemon into the cavity. 
4. Grease a roasting pan with 1 tablespoon olive oil and place the chicken in it.
5. Grease the chicken with the remaining olive oil and brush with the juice of 1 lemon. Season with salt and pepper.
6. Tie the chicken legs together, tuck the wing tips up and under the back of the neck.
7. Roast the chicken breast side up for 20 minutes (if you find that the bottom of the roasting pan is beginning to burn add ¼ cup of water). Turn the chicken over and roast breast side down for 20 minutes.
8. Turn the chicken over again, breast side up and roast for the final 20 minutes.
9. To test for doneness, pierce the leg joint with the tip of a knife, the juices, should run clear, not pink.
10. Remove the chicken to a carving board and let it rest for 15 minutes before carving.
11. While the chicken is resting, prepare the pan drippings.  Discard all of the particles from the cavity. Tilt the chicken so that all the juices will pour into a small pan. Also when carving the chicken, collect all of the juices released from the bird and add to the pan juices. Place the juices in the freezer for a short while to allow the fat to rise to the top. Discard the fat. Heat the juices and pour over the chicken if you like. 

Chicken in Sweet and Sour Sauce

Makes 6 servings.

I love this tasty chicken, which is also easy to make.  The sauce and chicken can be made ahead of time, and the entire dish can be assembled and cooked as needed. 

INGREDIENTS

SAUCE

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• One 14.5 can crushed San Marzano tomatoes
• ½ cup port wine
• 1generous teaspoon Dijon mustard,
• ½ cup raisins
• ½ cup tightly packed flat leaf parsley, coarsely chopped.
• Kosher salt,
• Freshly ground black pepper

CHICKEN

• 2 tablespoons unbleached all-purpose flour
• 3 tablespoons extra-virgin olive oil
• 6 boneless, skinless organic chicken breasts, about 6 ounces each

PREPARATION

1. Heat the oil in a small saucepan. Add the onion and garlic, cover and sauté over low heat until onion is soft. Add the tomatoes, wine, mustard and raisins. Bring to a boil, reduce the heat and simmer covered for 10 minutes.
2. Add the parsley and season to taste with salt and pepper.
3. Pat chicken dry with paper towels. Dust the chicken breasts with flour, shaking off the excess.  Heat the oil in a non-stick frying pan with a cover. Sauté the chicken over medium heat, turning once with tongs until the outside is just seared. Season lightly with salt and pepper and pour the cooled sauce over the chicken.
4. When ready to serve, bring the chicken with the sauce to a boil over high heat and cook covered over low heat for about 3 minutes, turn the meat with tongs and cook for another 2-3 minutes. The chicken should be pale pink on the inside.

NOTE:

If you intend to assemble the dish and cook it later in the day, be sure to cool the sauce first.

A hot sauce poured over the meat will cook it.