Lemon & Oregano Chicken with Lemon & Spinach Orzo

Lemon & Oregano Chicken with Lemon & Spinach Orzo
Recipe by Dragon
Photos by Rob Brady and  Angelina Noccetti

If you love lemon as much as I do, this is the recipe for you! Lemon is celebrated in every component of this dish and it is complimented by all the other ingredients. What I like most about this dish is that it is both elegant and comforting....something I strive for in all my dishes. Enjoy!

Serves: 4

Ingredients:

For the Chicken
   zest of 1 lemon
   1/4 cup fresh lemon juice
   1 tablespoon dried oregano
   3/4 cup olive oil
   1/4 teaspoon salt
   2 tablespoons fresh oregano, leaves
   3 cloves of garlic, minced
   4 large chicken thighs
   Salt and Pepper to taste


  Lemon & Spinach Orzo
     2 1/2 cups chicken stock or water
     2 tablespoons olive oil
     1 teaspoon salt
     zest of 1/2 lemon
     1 cup orzo
     juice of 1/2 lemon
     1 cup fresh spinach, torn

Garnish
   Roasted Lemon Slices (see recipe below)
   Fresh oregano leaves

Directions:
1. Prepare the chicken: Preheat your oven to 375F.

2. In a bowl, combine lemon zest & juice, dried oregano, olive oil and salt and whisk to emulsify. Reserve half of the marinade in another bowl to sauce the chicken at the end. To the remaining marinade add oregano leaves and garlic.

3. Pour the marinade over the chicken and rub it all over the chicken. Season the chicken with salt and pepper. Roast the chicken (skin side up) on a baking sheet for 30-40 minutes or until cooked through and golden.

4. Prepare the orzo about 10 minutes before the chicken is done. In a medium pan, add stock, olive oil, salt and lemon zest and bring to a boil.

5. Reduce to a simmer and add the orzo. Stir occasionally, until the orzo is tender about 10-12 minutes. Don't let it get mushy.

6. Add the lemon juice and spinach and cook for another minute to wilt the spinach. Adjust the seasoning with salt and pepper. You will need to serve this immediately. To serve, ladle some orzo on a plate and top it with a roasted chicken thigh. Spoon some of the reserved lemon sauce over the chicken and top the chicken with a roasted lemon slice and oregano leaves.



Roasted Lemon Slices

Ingredients:
   1 lemon, thinly sliced and seeded
   olive oil
   pinch of salt

Directions:
1. Preheat oven to 325F.

2. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on it. Brush the lemon slices lightly with olive oil and sprinkle with a little salt.

3. Roast the lemons until slightly dry and beginning to brown around the edges, 15-20 minutes. Let the lemons cool completely.

Lavender, Thyme & Savory Roast Chicken with Honey

Lavender, Thyme & Savory Roast Chicken with Honey
Recipe adapted from Relish Cooking Studio

I've become a real fan of cooking with lavender and this beautifully moist and flavourful roast chicken is the reason why. The key to cooking with lavender is to not use too much. A dish can go from floral to soapy with just a touch too much lavender. So be sure to measure your lavender carefully and trust your tastebuds and nose.

Spatchcocking a chicken allows it to cook faster and keeps the meat moist. Because of the even exposure to the heat, the thighs, legs and breast cook more evenly than when cooking a whole chicken. You could ask your butcher to spatchcock a chicken for you but it is pretty simple to do on your own. Using sharp kitchen scissors, cut the chicken down each side of backbone and remove bone (keep the bone for stock). Turn the chicken over, breast side up and press firmly on the breastbone to flatten it. You'll hear the bone crack. Flatten the chicken and tuck its wings behind the breast. It is as easy as that! You can find many videos online showing you this technique. Here is one: https://www.youtube.com/watch?v=72dQonQa9jE. Enjoy! 

Serves: 4- 6

Ingredient:
2 teaspoons fresh lavender blossoms or 1/2 teaspoon dried blossoms
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
2 teaspoons fresh winter savory or 1 teaspoons dried savory
12 peppercorns
1 1/2 teaspoons kosher salt or fleur de sel
3 tablespoons unsalted butter, softened
1 roasting chicken, 4 to 5 lbs, spatchcocked (ask your butcher to do this)
1/2 cup dry white wine
1/4 cup water
2 tablespoons lavender, acacia or other local honey

Directions:
1. Preheat the oven to 475F.

2. Using a mortar and pestle or an electric spice grinder, grind together lavender, thyme, winter savory, peppercorns and kosher salt. Transfer to a bowl and add the softened butter.  Mix until well combined; set aside.

3. Gently easy your fingers under the chicken’s skin to separate from the bird, creating a cavity across the top of the breast and around the legs.  Using your hands, spread some of the butter under the skin, smearing any remaining butter over the top, massaging it around the legs and wings and generously season the skin with salt and freshly ground black pepper.

4. Place chicken in roasting pan, breast side up. Pour white wine and water into pan.

5. Place chicken preheated oven immediately reduce the heat to 375F. Roast for 20 minutes.  Remove chicken and brush the outside skin with 1 tablespoon honey then return to the oven for 10 minutes more. Remove from the oven and, using a large spoon, baste with the pan juices, now mingled with the honey. Return to the oven and roast for 10 minutes again. Remove the chicken again, spread with the remaining honey. Roast for 10 minutes more, then baste again with the pan juices. Sprinkle the skin with a little more salt and freshly ground black pepper. Cook for 5 minutes more and remove from the oven. The chicken is done when the juices run pinkish clear when the breast is pierced at its thickest part with the tip of a knife, or an instant-read thermometer inserted into the thickest part registers 165°F. The skin should be crisp and golden brown.

6. Let chicken rest for 10 to 15 minutes, covered with foil, before carving.

Roast Chicken with Sumac, Za'atar, and Lemon

Roast Chicken with Sumac, Za'atar, and Lemon
Recipe by Yotam Ottolenghi
Photo Credit: Christina Kakaletris

This has become one of my favourite chicken dishes of all time. The beautiful warm spices are balanced by the brightness of lemon and the earthiness of red onions and pine nuts. Perfection. Enjoy!

Serves: 4-6

Ingredients:
1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh
2 red onions, thinly sliced
2 cloves garlic, crushed
4 tbsp olive oil, plus extra for drizzling
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1 tbsp sumac
1 lemon, thinly sliced
scant 1 cup / 200 ml chicken stock or water
1 1/2 tsp salt, plus extra
1 tsp freshly ground black pepper
2 tbsp za'atar
4 tsp / 20 g unsalted butter
6 tbsp / 50 g pine nuts
4 tbsp chopped flat-leaf parsley

Directions:

1. In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, salt, and pepper. Leave in the fridge to marinate for a few hours or overnight.

2. Preheat the oven to 400°F / 200°C. Transfer the chicken and its marinade to a baking sheet large enough to accommodate all the chicken pieces lying flat and spaced well apart. They should be skin side up. Sprinkle the za'atar over the chicken and onions and put the pan in the oven. Roast for 30 to 40 minutes, until the chicken is colored and just cooked through.

3. Meanwhile, melt the butter in a small frying pan, add the pine nuts and a pinch of salt, and cook over medium heat, stirring constantly, until they turn golden. Transfer to a plate lined with paper towels to absorb the fat.

4. Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley, pine nuts, and a drizzle of olive oil. You can sprinkle on more za'atar and sumac, if you like.

Roasted Chicken with Harissa & Chickpeas

Roasted Chicken with Harissa & Chickpeas
Recipe adapted from Bon Appetit

This one pot dish is perfect for a cold winter night. The rich and spicy flavours will warm your body and soul. Taste the Harissa first, if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Enjoy!

Serves: 4

Ingredients:
1 tablespoon olive oil
1 tablespoon unsalted butter
8 skin-on, bone-in chicken thighs (about 3 lb.)
Salt and freshly ground black pepper
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons tomato paste
2 15-oz. cans chickpeas, rinsed
1/4 cup harissa paste
3/4 cup chicken broth
3 strips of lemon zest
1/4 cup chopped fresh flat-leaf parsley
Lemon wedges, for serving

Directions:

1. Preheat oven to 425°F. Heat oil and butter in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook the chicken until browned, about 5 minutes per side. Transfer the chicken to a plate.

2. Pour off all but 1 tablespoon of the drippings from pan. Add the onion and garlic. Cook, stirring often, until softened, about 3 minutes. Add the tomato paste and cook, stirring, until it begins to darken, about 1 minute. Add chickpeas, harissa and broth. Bring to a simmer.

3. Nestle chicken, skin side up, and lemon peels in chickpeas. Transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over.

Tyler Florence's Ultimate Fried Chicken
Recipe by Tyler Florence

Sometimes you just can't get enough of a good thing and in this case, my desire for fried chicken is unending. This time Peter (kalofagas.ca) and I tried another much touted recipe, Tyler Florence's Ultimate Fried Chicken. Now calling a dish 'ultimate' might set the bar high but in this case, I agree. I loved this recipe. I enjoyed it even more than Art Smith's famous fried chicken recipe. Tyler's chicken had a thinner coating which I like and the addition of the herbs worked. Give this recipe a try, you won't regret it. In the meantime, I'm on the hunt for the next great fried chicken recipe. Enjoy!

Serves: 4

Ingredients:
1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
1 quart buttermilk
2 tablespoons hot chili sauce (recommended: Srirachi)
Peanut oil, for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving

Directions:
1. Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.

2. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.

3. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.

4. Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.

5. Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges

Chicken and Seafood Paella

Chicken and Seafood Paella (Paella a la Valenciana)
Recipe by Chef Jose Arato

This week I was invited to a paella making class by Pimenton Spanish and Mediterranean Fine Foods' owner, Chef Jose Arato. I love paella but have never attempted to make this iconic Spanish dish because I was afraid of not doing it justice. Chef Arato was a wonderful teacher whose ease with his students only equaled his mastery in the kitchen.

"Venezuelan-born Jose Arato started his professional career as an accountant. One bite (or two) of sumptuous pastries lead him to reconsider his career choice. Upon completely switching gears and diving head-first into the culinary world, Jose interned at the Fairmont Royal York, worked as a chef de partie the Park Hyatt Hotel in Toronto and created ethereal pastries at some of the best shops in Toronto including Rahier, All the Best Fine Foods and Dessert Trends. He later staged in a prestigious chocolate program with Chef Sander Koenen in Caracas, Venezuela allowing him to gain a wealth of experience in various pastry styles and techniques. Approximately one year ago, he took over the Pimenton business from friend and mentor Lola Csullog-Fernandez who left Jose with her coveted Spanish recipes that he makes today, proudly in her memory and with a lot of amor." ~M.L. Mejia

We were treated to an educational, entertaining and delicious night. I left Pimenton full and inspired! I can't wait to try making my own paella....all I need is my very own paella pan.

Thank you Chef Arato for a fantastic night and for kindly sharing your recipe with us. Enjoy!

Serves: 6-8

Ingredients:

2 cloves garlic, peeled
3 tablespoons parsley, chopped coarsely
Pinch saffron, infused
4 chicken breasts cut up
2 squid, cleaned, cut into rings
16 small clams, soaked to remove sand
16 shrimp, shelled and deveined
Spanish Oil as needed
1 medium onion, finely chopped
1 red pepper, finely chopped
Sofrito * see recipe below
3 cups Bomba rice
6 1/2 cup Chicken or Fish broth, hot
1 tablespoon salt (or more as needed)
1/2 cup green beans
1/2 cup frozen peas
1/2 lemon
2 sweet roasted red peppers
2 dozen mussels, steamed
Lemon wedges for garnish

Directions:

1. Place 1/2 cup of stock in a small saucepan and bring to the boil. Remove from the heat, and add the saffron and cover with plastic wrap. Set aside. This step is only necessary if your saffron is not dried enough.

2. In a mortar and pestle or small food processor, mash the garlic, parsley and some course salt to a paste. Set aside

3. Heat 6 tablespoons of oil in a paella pan and add the shrimp. Cook briefly and then add the clams and squid. Remove from paella pan. Add more oil if necessary, as dry paella can result if there isn't enough oil. Add the onions, pepper and when these are soft but not brown. It’s time to add the sofrito, and the garlic/parsley & saffron mixtures. Add enough stock to come up the rivets of the paella pan. Bring to a boil. Squeeze the lemon and season the paella at this point. Add the rice in one line and then stir to mix with the stock. Allow to boil hard for 8 minutes.

4. After 8 minutes, add the green beans, peas and nestle the shrimp on top. DO NOT STIR, as this releases the starch in the rice. Continue cooking at a high roll for another 2-3 minutes or until the rice is no longer soupy but enough liquid remains to continue to cook the rice. Now, turn the heat to low. Place the mussels on the top of the rice and arrange strips of roasted red peppers on top of paella. If your paella bottom does not fit properly on the stove burner, continue cooking in a pre-heated 350F oven for another 10 minutes. Remove from the oven when the rice still looks a bit wet. Cover with foil and let the paella rest for 5 minutes. Garnish with lemon wedges and parsley and serve from paella pan.

Sofrito
One of Spain's basic sauces

Ingredients:
1 onion
1 garlic clove
1 28oz can of crushed tomatoes
Olive oil
2 tablespoons sugar
1 teaspoon salt

Directions:
1. In a saucepan, heat the oil; add the chopped onion and garlic. Fry gently until fragrant, about 6 minutes.

2. Add crushed tomatoes, sugar and salt. Cook at medium heat until some of the liquids has evaporated. Blend with a hand blender. Freezes well.

Enjoy some photos from our night.

Southern Fried Chicken

Southern Fried Chicken
Recipe by Art Smith

Sometimes you just need say what the heck and indulge in some sinfully rich food. It's always better when you indulge with a little company so Peter from www.kalofagas.ca and I decided to try our hand at Art Smith's decadent Southern Fried Chicken. We didn't just settle for fried chicken, oh no, we decided to do an entire traditional southern feast.

That's right, ladies and gentlemen...our southern comfort feast included fried chicken, collard greens, cream mac n' cheese and cheddar buttermilk biscuits. For dessert we decided on my Chocolate, Banana & Peanut Butter Milkshakes. What? Did you really think we'd have fruit salad after this meal? Enjoy!

Serves: 4

Ingredients:
1/2 cup plus 1 teaspoon kosher salt
4 quarts cold water
One 4-pound chicken, cut into 8 pieces
1 quart buttermilk
2 tablespoons Tabasco
2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
Vegetable oil, for frying

Directions:

1. In a pot, dissolve 1/2 cup of the salt in the water. Submerge the chicken in the brine; refrigerate overnight.

2. Drain and rinse the chicken. Rinse out the pot. Add the buttermilk and Tabasco, submerge the chicken in the buttermilk and refrigerate for 8 hours or overnight.

3. In a shallow bowl, mix the flour, baking powder, garlic powder, Old Bay, cayenne, black pepper and the remaining 1 teaspoon of salt. Shake the excess marinade off the chicken, then dredge in the flour. Dip the chicken back into the buttermilk and coat again in the flour.

4. Meanwhile, in a large cast-iron skillet, heat 1 inch of vegetable oil to 375°. Fry the chicken in batches until golden and cooked through, about 6 minutes per side. Drain on paper towels and serve.

Collard Greens

Serves: 4

Ingredients:
1 bunch of collard greens
2 Tbsp. butter or olive oil
1 large onion, peeled & sliced
2-3 cloves of garlic, smashed
1 smoked turkey leg or ham hock
chicken stock (or 1/2 tsp. of chicken bouillon (cube) + hot water)

Directions:

1. Lop-off the stalks from the collard greens and discard then place the leafy greens in a your sink and fill with water. Allow to soak for a few minutes then drain. Repeat until sand/grit is removed.

2. Now add the olive oil/butter into a large pot and add the onions, garlic, smoked meat sweat for 6-7 minutes. Slice/chop your collards and add into the pot and cover. The steam will render the water in the collards and after about 5 minutes, stir and cover and steam for another 5 minutes. Now add enough stock (or water plus seasoning) to just cover the collard greens and simmer on medium heat with the lid ajar for about 30-40 minutes or until fork tender. Remove the smoked meat and cut up and stir-in. Adjust seasoning with salt and pepper and serve as a side with your fried chicken along with some mac & cheese and biscuits.

Enjoy some more photos from our dinner.

Roast Chicken With Lemon & Herbs

Roasted Chicken With Lemon & Herbs
Recipe by Dragon

Is this not the prettiest roast chicken you've ever seen? Oh yes it is! The flavour from the lemon, onion, herbs and garlic takes this simple chicken over the top. This chicken is easy to prepare but it is so impressive, you can even serve it to company. Enjoy!

Serves: 4

Ingredients:
1 large chicken, washed & patted dry
1 small onion, peeled & quartered
1 lemon (reserve 3 slices and quarter the rest)
5 cloves of garlic
3 sprigs of fresh rosmary, bruised
3 sprigs of fresh thyme, bruised
1/4 cup butter, soften
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt & Pepper

Directions:
1. Preheat oven to 400 degrees F. Loosen the skin on the breast of the chicken and stuff the 3 lemon slices under the skin.

3. Season and fill chicken cavity with lemon pieces, the whole herb sprigs, onion quarters, garlic and salt and pepper. Truss the bird.

4. Combine the butter and chopped herbs. Rub the skin with butter mixture. Season with salt and pepper all around chicken.

5. Place chicken in a roasting pan and roast for 1/2 hour at 400 degrees F then reduce the temperature to 375 degrees F for another hour, or until juices run clear.

Dragon's Chicken Wings (Portuguese Style)

Dragon's Chicken Wings (Portuguese Style)
Recipe by Dragon

I've been getting requests for chicken wing recipes, so I thought I'd repost my own personal favourite recipe. I made a batch of these on the weekend and they didn't disappoint. Enjoy!
I've been making these chicken wings for years now. They have classic Portuguese seasonings and are savoury with just the right amount of heat. I dare you to just eat one. Double dog dare you! You can always adjust the heat in these wings by increasing/decreasing the cayenne pepper and red chili flakes.

Serves: 6 to 8

Ingredients:
2 large garlic cloves, peeled and sliced
1 large bay leaf, crumbled fine
2 teaspoons paprika
1 tablespoon kosher or coarse salt
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed dried red chili flakes
1/4 teaspoon ground black pepper
2 tablespoons olive oil
4 lbs of uncooked chicken wings

Directions:
1. Using a mortar and pestle (or food processor), mash the garlic, bay leaf, paprika, salt, chili peppers, black pepper and olive oil into a paste. Put the paste mixture into a large ziploc bag. Add chicken wings to the bag, seal the bag and rub the paste all over the wings. Refrigerate for several hours or over night.

2. Remove the chicken wings from the refrigerator and let stand at room temperature 30 minutes. Meanwhile, preheat the broiler.

3. Arrange the wings on a lightly oiled cookie sheet; place it 6 inches from the heat. Broil the chicken wings 10-15 minutes until nicely browned; turn the wings and brown another 10 minutes longer until sizzling. It might take less time depending on your oven.

4. Transfer the chicken wings to a plate and drizzle the pan drippings over the wings.

Chicken Fusilli Pasta and Roasted Pepper Sauce

Chicken Fusilli Pasta and Roasted Pepper Sauce
Recipe by Dragon

I picked up some gorgeous peppers at the market yesterday and I knew immediately how I wanted to prepare them. I've been making this roasted pepper sauce for a while now and it's always a hit when I serve it to friends and family. There is a little time required to roast and prepare the peppers but it is completely worth the effort. Roasting peppers enhances their sweetness. You can substitute the chicken with shrimp, beef and even tofu. You can also mix up the peppers but I'd stay away from the green ones for this dish. Enjoy!

Serves: 2 mains or 4 sides

Ingredients:

2 red peppers, cut in half and remove seeds
1 yellow pepper, cut in half and remove seeds
1 orange pepper, cut in half and remove seeds
2 1/2 cups fusilli pasta
2 chicken breasts, cut into large dice
2 tablespoons olive oil
1 small onion, chopped
1/4 teaspoon red chili flakes (or less depending on your taste)
2 cloves garlic, minced
Splash of white wine (about 2 tablespoons)
1/2 cup chicken broth
1/4 heavy cream
1/2 cup green peas, thawed if frozen
Salt and fresh ground pepper to taste
Grated parmesan to garnish

Directions:
1. Preheat oven to 500 degrees or broil.

2. On a cookie sheet, place peppers and drizzle each one with olive oil. Make sure each pepper is well coated in olive oil and sprinkle with salt. Char the peppers in the oven, turning them until the skin is completely charred. Place peppers in a glass bowl and cover with plastic wrap. The steam will loosen the skins. When the peppers are cool, scrape the skins off with a knife, cut into large pieces and set aside.

3. In a large pot of salted boiling water, add pasta and cook until al dente, about 10 minutes. Drain pasta and reserve.

4. Heat the olive oil in a sauté pan over medium heat. Add the chicken and sprinkle with a little salt and fresh ground pepper. Cook the chicken until it is brown on all sides. Set aside and keep warm.

5. To the sauté pan, add the onions, chili flakes and garlic. Cook until the onions are soft and translucent. Add a splash of white wine and cook until the wine has evaporated. Add the reserved peppers, chicken broth and cream. Bring to a boil and remove it from the heat.

6. Purée sauce in a blender (hot liquid, be careful!) until very smooth, about 1 minute.

7. In the pan used to cook the pasta, combine the cooked pasta, pepper sauce, peas and cooked chicken. Toss gently to coat the pasta and warm the peas. Check the seasoning and add salt and pepper if needed.

8. Serve, garnished with some grated parmesan.

Chicken Lyonnaise

Chicken Lyonnaise

For this past weekend's Titanic themed dinner, we served a wonderful entree; Chicken Lyonnaise. Both the kids and the adults loved this chicken dish from the first class dinner menu. The book, Last Dinner On The Titanic, says the following about the dish:

This is one of the most delicious items on the first-class dinner menu. The sauce is from Lyons, considered by many to be the gastronomic capital of France, and employs two foods for which the area is renowned - onions from the Rhone Valley and poultry from Bresse.

I was worried that the chicken would come out dry but, I remained faithful the ingredients and the preparation in the book. I was wrong, the chicken turned out moist and delicious. We served this chicken with creamed baby carrots. Enjoy!

Serves: 6

Ingredients:
1/3 cup flour
2 tablespoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless chicken breasts
1 egg, beaten
3 tablespoon vegetable oil
2 small onions, thinly sliced
1 clove garlic, minced
1/3 cup white wine
1 cup chicken stock
2 teaspoons tomato paste
Pinch granulated sugar

Directions:

1. In sturdy plastic bag, shake together flour, 1 tablespoon of the thyme, salt and pepper. One at a time, dip chicken breasts into egg, and then shake in flour mixture.

2. In large deep skillet, heat 2 tablespoons vegetable oil over medium-high heat. Place chicken in pan, skin side down. Cook, turning once, for 10 minutes or until golden brown. Remove from skillet and place in 225-degree oven.

3. Reduce heat to medium, add remaining oil to skillet. Stir in onions, garlic and remaining thyme; cook, stirring often, for five minutes or until onions are translucent. Increase heat to medium-high and continue to cook onions, stirring often, for five minutes or until golden brown.

4. Add wine to pan; cook, stirring, to scrape up any brown bits, for about a minute or until reduced by half. Stir in stock, tomato paste and sugar. Boil for two minutes or until beginning to thicken.

5. Return chicken to pan, turning to coat, and cook for five minutes or until juices from chicken run clear.

Chicken Piccata

Chicken Piccata
Recipe adapted from Bon Appétit

This is a great dish if you want something tasty and quick. I love the freshness of the lemon and the saltiness of the capers in this recipe. I changed Bon Appétit's recipe a little. I didn’t dredge the chicken in flour, I increased the capers and switched the parsley to basil and oregano. I'm happy with the changes. Enjoy!

Serves: 4

Ingredients:
4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
2 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/3 cup drained capers
3 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
Basil for garnish

Directions:
1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth.

2. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

3. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, herbs and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

Curry Chicken Salad With Mango and Apple

Curry Chicken Salad With Mango and Apple

I'm not sure where I found this recipe but I do know that I absolutely adore it. Over the years, I have given it my own special touches with the addition of ginger powder, lime zest and apples. I can never leave a recipe alone. :) The strength of the curry powder is up to you. I like to use a medium curry because I think the little bit of heat works well with the sweetness of the mango and apple. This chicken salad is a wonderful balance of heat, tang, sweetness and crunch. Enjoy!

Serves: 6

Ingredients:
1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
2 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup green onions, chopped
1 firm-ripe mango, peeled and chopped
1 cup apple, skin on, chopped
1/2 cup slivered almonds, coarsely chopped

Directions:
1. Bring 4 cups water and the chicken broth to a simmer in a saucepan. Add chicken and simmer, uncovered, until chicken is cooked through, about 15-20 minutes. Transfer the chicken to a plate and cool for 10 minutes. Chop the chicken into 1/2-inch pieces.

2. While the chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, lime zest, honey, ginger powder, salt, and pepper in a large bowl.

3. Add chicken, onion, mango, apples, and almond. Stir gently to combine.

4. Serve in a tortilla wrap, on a bed of greens, a bagel, a bun, crackers or whatever your creative mind can come up with.

Greek Pizza

Greek Pizza
Recipe by Dragon

Lately, I've been eating a lot of pizza since last month's Daring Baker's challenge. Pizza is a great way to get creative in the kitchen and use up leftovers. In the case of this pizza, the leftover chicken tasted better than in the original dish!

This pizza is both delicious and healthy. How can you go wrong? Enjoy!

Makes 1 pizza

Ingredients:
Pizza dough, enough for a 8 inch pizza (I used this one)
1 cooked chicken breast, cut into cubes
1 small zucchini, sliced
1/4 cup red onions, chopped
10 grape tomatoes, halved
1/4 cup of black olives, sliced
1/4 feta cheese, crumbled
1 garlic clove, minced finely
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
1/4 cup olive oil
all-purpose flour for dusting

Directions:
1. Preheat the oven to 500°. Place a pizza stone on the lowest rack in the oven at least 45 minutes before baking pizza.

2. Lightly flour a clean surface and pat out the dough evenly. If the dough is sticky, dust it with a little with some more flour.

3. Dust a baker's peel with flour and carefully transfer dough to it. Make sure that the dough doesn't stick to the peel.

4. Combine the oil, garlic, herbs and pepper. Use the flavoured oil to brush the entire surface of the pizza.

5. Top the pizza with chicken, zucchini, onions, tomatoes, olives and feta cheese. Brush the toppings lightly with the flavoured oil.

6. Transfer the pizza dough to the pizza stone with the baker's peel. Bake the pizza for 8-10 minutes or until the dough is cooked and brown.

7. Transfer the pizza to a cutting board. Slice and serve.

Pesto Stuffed Chicken Wrapped in Prosciutto With Pesto Cream Sauce

Pesto Stuffed Chicken Wrapped in Prosciutto With Pesto Cream Sauce
Recipe by Dragon

I went to my farmer's market on Saturday morning. I love walking from stall to stall looking at all the gorgeous fall vegetables and fruit. Then I saw it. One of the vendors was selling huge bunches of fresh basil! My own basil has been gone for weeks now and I was surprised to see some so late. I bought 2 huge bunches of basil and I couldn't wait to get home and make pesto.

This is one of my favourite uses for pesto. The pesto helps keep the chicken breast tender and moist. This dish is an easy and impressive main course for a dinner party. Enjoy!

Make 6

Ingredients:

Pesto:
2 cups fresh basil leaves, packed tightly
1/2 teaspoon kosher salt
4 cloves garlic, coarsely chopped
1/8 teaspoon pepper
1 cup pine nuts
1/2 cup extra-virgin olive oil
3/4 cup Parmesan cheese, freshly grated
1 tablespoon unsalted butter

Chicken:
6 chicken breasts
18 slices prosciutto
1/4 cup dijon mustard
pepper
3/4 cup of cream
Pine nuts to garnish

Directions:
1. In a food processor, combine basil, salt, garlic, pepper and pine nuts. Pulse to until the basil mixture is finely chopped.

2. Turn the food processor on and add the olive oil slowly until the basil mixture is at the desired consistency. Add butter and cheese. Pulse until the cheese and butter are blended into the basil mixture. This makes 1 1/2 cups of pesto. Remaining pesto can be stored in the refrigerator for up to a week.

3. Preheat the oven to 375. Lay and overlap 3 slices of prosciutto on a clean work surface.

4. Place a chicken breast on one end of the prosciutto square. Using a sharp knife create a pocket in the side of the chicken breast. Spoon some of the pesto into the slit.

5. Spoon some dijon mustard on the top of the chicken breast and spread it evenly. Sprinkle black pepper on top of the dijon mustard.

6. Wrap the prosciutto around the chicken breast. Place the chicken breast on a baking sheet, seam side down. Repeat for remaining chicken breasts.

7. Bake chicken breasts until they are cooked through and golden brown; about 20 minutes. Let the chicken rest for 5 minutes before serving.

8. Combine the chicken pan juices and 1/4 cup of the pesto in a saucepan over medium heat. Cook for 1 minute.

9. Add the cream and bring the sauce to boil. Reduce the heat and let the sauce simmer. Cook until the sauce is reduced by half. Add salt and pepper to taste.

10. To serve the chicken, slice each breast into 1-inch medallions. Transfer to a plate and top with the pesto cream sauce. Sprinkle the top with pine nuts

Saffron Scented Chicken Pilaf

Saffron Scented Chicken Pilaf
Nigella Lawson

Serves: 6

2 chicken breasts, diced
100g natural yogurt
1 teaspoon ground cinnamon
pinch of saffron
4 cups chicken stock
1 tablespoon butter
1/2 tablespoon olive oil
500g Basmati rice
1 lemon, zest and juice
3-4 cardamom pods
1/4 cup pine nuts
1/4 cup flaked almonds
1 tablespoon olive oil, extra
1/2 cup flat leaf parsley, chopped
1/4 slivered almonds

1. Marinate chicken breast in yogurt and cinnamon in the refrigerator for a few hours.

2. Stir saffron into chicken stock and set aside.

3. Add butter and oil to a large pan. Add rice and stir until coated.

4. Add stock/saffron and the zest and juice of 1 lemon. Add cardamom pods and stir well.
Cover and allow to simmer for 10-15 minutes until the liquid is absorbed and the rice is cooked.

5. Toast pine nuts and flaked almonds in a dry frypan until they are golden, set aside.

6. Take chicken out of marinade and place on a paper towel to absorb some of the marinade.

7. Add oil to frypan and fry chicken until golden.

8. Fluff up rice with a fork, grains should be separated. Add chicken and the toasted nuts to the rice and toss with two forks.

9. Sprinkle the remaining parsley and slivered almonds over the top and serve.

Spinach & Cheese Stuffed Chicken in Phyllo

Spinach & Cheese Stuffed Chicken in Phyllo

Serves: 8

8 skinless boneless chicken breast halves
4 cups chopped fresh spinach
1 cup chopped onion
1 cup white wine
2 tablespoon olive oil or cooking oil
4 oz cream cheese, cubed and softened
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
1/2 cup shredded Cheddar cheese
1 egg yolk, beaten
1 tablespoon flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cumin
16 sheets phyllo dough
2/3cup butter, melted

Place each chicken breast half between two sheets of heavy plastic wrap.Pound with the flat side of a meat mallet until 1/8" thick. Marinate chicken in wine for 2 hours. Dry and season with salt and pepper. Set aside.

In a large skillet, cook spinach and onion in hot oil until onion is tender. Remove from heat. Stir in cream cheese until blended. Stir in remaining cheese, egg yolk, flour, nutmeg and cumin. Place about 1/4 cup of the spinach mixture on each chicken breast half. Roll up jelly-roll style. Not necessary to seal ends. Place one sheet of phyllo on work surface. Keep rest of sheets covered with a damp towel. Brush with some of the melted butter. Place another phyllo sheet on top of the first. Brush with butter. Place one chicken roll near the short side of the phyllo. Roll chicken and phyllo over once to cover chicken. Fold in long sides, continue rolling from short side. Place in a shallow baking pan. Repeat with rest of chicken, phyllo and butter. Brush with butter.

Bake, uncovered in a 350 F. oven for 30-35 minutes or until chicken is no longer pink.

Chicken & White Bean Chilli

Chicken & White Bean Chilli

Serves: 6

1/4 cup olive oil
1 1/3 cups chopped onion
1 large green bell pepper, chopped
6 garlic cloves, chopped
2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
3 1/2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans white beans, drained, juices reserved
2 15-ounce cans diced tomatoes in juice
1/2 cup chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.

Chicken Cordon Bleu Burgers

Chicken Cordon Bleu Burgers
Rachael Ray

Serves: 4 (1/2-pound) chicken burgers

2 teaspoons vegetable or olive oil, plus more for drizzling
4 slices Canadian bacon
2 pounds ground chicken breast
2 teaspoons sweet paprika
2 teaspoons poultry seasoning
2 teaspoons grill seasoning blend (Montreal Steak Seasoning) or salt and pepper
1 shallot, finely chopped
4 deli slices Swiss cheese
2/3 cup mayonnaise or reduced fat mayonnaise
3 rounded tablespoons Dijon mustard
2 tablespoons freshly chopped tarragon leaves, 4 sprigs
4 kaiser rolls or sandwich size sour dough English muffins, split and toasted
8 leaves leaf lettuce
1 vine ripe tomato, thinly sliced

Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.

Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.

Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.

Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.

Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.

Chicken Florentine Style

Chicken Florentine Style

Serves: 4

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.