Displaying items by tag: poultry


Legend has it that after winning the battle of Marengo in Italy, Napoleon wanted a celebratory meal but all the cook could find was chicken, eggs and bread. This dish was the triumphant result. It is rich and tasty and perfect for a dinner party.



Servings: 4

Prep Time: 25 minutes

Cooking Time: 55 minutes

Ready In: 1 hour 20 minutes



4 boneless chicken breasts, skin on

Salt and freshly ground pepper

1 teaspoon fresh thyme, chopped

2 tablespoons olive oil

1 cup onion, thinly sliced

2 teaspoons garlic, chopped

1 tablespoon flour

¼ cup white wine

1 cup chicken stock

1 cup chopped canned or fresh tomatoes

1 bay leaf

1 teaspoon tomato paste


½ cup olive oil

200 grams (3 cups) small mushrooms, halved or quartered if large

4 eggs

4 slices toasted brioche

2 tablespoons parsley, chopped


Preheat oven to 400F.

Cut each breast into 2 pieces and season with salt, pepper and thyme.

Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Add chicken and brown each side, about 3 minutes per side, remove from skillet and reserve. Add onions and sauté for 3 minutes or until softened, then add garlic and sauté for 30 seconds. Stir in flour and cook, stirring, for 1 to 2 minutes or until slightly browned. Add wine, stock, tomatoes and bay leaf and bring to a boil. Stir in tomato paste. Return chicken to pan on top of sauce, skin side up, and bake for 15 minutes or until juices are clear.

Meanwhile, heat 1 tablespoon oil in a skillet over medium-high and sauté mushrooms for 4 minutes or until cooked through. Season with salt and pepper. Remove chicken from oven and stir in mushrooms. Let chicken rest for 5 minutes while you prepare the eggs.

Heat about ½ inch of oil in a small skillet over medium-high to about 350F. Add eggs one or two at a time and fry for 2 minutes, ladling a little oil over the yolks, or until eggs are browned and crispy at the edges but yolk is still runny. Remove with a slotted spoon and continue frying remaining eggs. Divide chicken between four plates, top with sauce, garnish with a fried egg and a brioche toast and sprinkle with parsley

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Fez is the ancient spiritual centre of Morocco. Its Medina, the ancient city centre, is the oldest in existence. Spice vendors selling mounds of brightly coloured spices are everywhere, and this recipe is an homage to them. It is full flavoured and should be served with couscous, blood orange and radish salad. The fresher the spices, the better the flavour. You can buy preserved lemons at the grocery store.


Servings: 6

Active Time: 25 minutes

Total Time: 65 minutes


2 teaspoons ground ginger

2 teaspoons ground cumin

1 teaspoon turmeric

¼ teaspoon cayenne

½ teaspoon cinnamon

2 pounds (1 kilogram) chicken thighs on the bone

Salt and freshly ground pepper

2 tablespoons olive oil

2 cups chopped onions

1 tablespoon chopped garlic

½ teaspoon saffron threads, optional

1 teaspoon honey

¼ cup chopped parsley

¼ cup chopped coriander

2 tomatoes, chopped

1 cup chicken stock or water

½ cup cracked green olives, cut in half

½ preserved lemon, slivered


Preheat oven to 375 F.

Combine ginger, cumin, turmeric, cayenne and cinnamon in a bowl. Sprinkle 1 tablespoon spice mixture over chicken. Season chicken with salt and pepper.

Heat oil in a large skillet over medium-high heat. Add chicken pieces and sauté for 3 minutes a side or until golden. Remove chicken from pan and drain all but 2 tablespoons of fat. Add onions, reduce heat to medium and sauté for 10 minutes or until softened and slightly golden. Add garlic and cook another 1 minute. Add saffron, honey, parsley and coriander and remaining spice mixture. Then add tomatoes and stock and bring to boil.

Reduce heat to medium-low, return chicken to pan skin-side up, cover and bake for 15 minutes. Uncover, add olives and preserved lemon and bake uncovered for another 15 to 25 minutes (depending on size) or until juices run clear.

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The key to making the ultimate chicken pot pie is in the amount of chicken (lots!) and the crispness of the pastry (it should be crispy!). The sauce should be thick, as the chicken will add some juice while it bakes. You can use different vegetables, but I am a purist and like carrots, leeks and peas. To poach a chicken, place it in water with a tetra pack of low-sodium chicken stock to cover. Add a few bits of onion, carrot and celery, bring to boil and simmer for 35 minutes. Let the chicken cool in the broth, then cut into chunks using both light and dark meat. Strain the stock and chill for easier fat removal. One 3½-pound (1.5 kilogram) chicken is the right amount for this pie.



2 cups chicken stock

1 cup thickly sliced carrots

3 leeks, white and light green parts only, cut in ½-inch rounds

1/3 cup unsalted butter

1/3 cup all-purpose flour

1/4 cup whipping cream, optional

1 tablespoon chopped fresh tarragon

1 teaspoon grated lemon rind

Salt and freshly ground pepper

1 poached chicken, cut into chunks

1 cup frozen peas, defrosted (use larger peas)

1 package frozen puff pastry, defrosted

1 egg beaten with a pinch of salt


Preheat oven to 400F.

Put stock, carrots and leeks into a pot and simmer together for 5 minutes, or until carrots are softened slightly. Drain, and reserve stock and vegetables separately.

Heat butter in a pot over medium heat. Stir in flour and cook until pale gold, about 4 minutes. Stir in chicken stock, cream, tarragon and lemon rind and bring to boil over medium-high heat, stirring. Reduce heat and simmer for 5 minutes or until sauce is very thick and glossy. Season to taste with salt and pepper. Stir in peas, softened vegetables and poached chicken. Transfer filling to an 8x10-inch (2-litre) baking dish, mounding it in centre. Set aside.

Roll out pastry to ¼-inch thick and the right size to cover top of dish. Cut a 1-inch strip from edges of pastry. Brush edge of dish with water and lay the strip of pastry along the edge. Brush with egg. Lay remaining pastry on top of dish, sealing edges. Cut a steam vent into top of pie and decorate with any extra pastry. Brush with remaining egg. Bake for 25 to 30 minutes, or until pastry is golden and mixture bubbles. Serves 6

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This easy recipe is a good one to make for family or friends. It's taken from Simply Ming One-Pot Meals, by Ming Tsai, the award-winning host of Simply Ming on the Food Network and chef of the acclaimed Blue Ginger restaurant in Boston. I skim the fat before serving.


2 pounds chicken thighs, on the bone with skin

Kosher salt and freshly ground pepper

2 tablespoons vegetable oil

2 large onions cut in 1-inch dice

2 tablespoons minced ginger

3 large parsnips, peeled and cut into 1-inch lengths

4 celery stalks (as above)

5 sprigs fresh thyme


Preheat oven to 450 F.

Season chicken thighs with salt and pepper. Heat skillet over medium high heat. Add 2 tablespoons oil and swirl to coat bottom. Add thighs skin side down and brown turning once, about 5 minutes a side. Transfer thighs to a platter and set aside.

Add remaining oil to pan, swirl and heat. Add onions, ginger, parsnips, celery and thyme. Season with salt and pepper and sauté vegetables, stirring until softened, about 6 minutes. Top with the thighs skin side up and bake uncovered until chicken and vegetables are done, about 25 to 40 minutes depending on size. Serves 4.

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Made with pancetta, eggs, cheese and cream, carbonara is soaked in tradition. Young chefs, such as Francesco Apreda at the stunning Imago restaurant in the Hassler hotel (the best meal we had in Rome), are putting their own spin on this quintessential Roman dish. I adapted this recipe from the dish he made for us with quail and quail eggs. If you can find boned quail, use 12 ounces finely chopped (instead of the chicken) and the yolks of 12 quail eggs. Pecorino Romano is a sheep's milk cheese with a satisfyingly salty edge that is traditionally Roman.


2 tablespoons olive oil

¼ cup finely chopped celery

¼ cup finely chopped carrot

¼ cup finely chopped red onion

12 ounces (375 grams) ground dark-meat chicken

1 bay leaf

1 branch Italian parsley

Pinch dry thyme

2 tablespoons white wine

¾ cup chicken stock

Salt and freshly ground pepper

To Finish:

2 tablespoons olive oil

2/3 cup diced bacon or pancetta

4 egg yolks

2 ounces (60 grams) grated Pecorino Romano cheese

3 tablespoons finely chopped parsley

Salt and freshly ground pepper

1 pound (500 grams) fusilli pasta

Heat oil in a frying pan over medium-low heat. Add celery, carrot and red onion and sauté gently for 10 minutes or until vegetables are soft and lightly browned. Turn heat to medium-high, add chicken, bay leaf, parsley and thyme and cook for 3 minutes, stirring, or until chicken is lightly browned.

Add white wine and cook for 2 minutes or until wine has almost completely evaporated. Add half a cup chicken stock and cook for 10 minutes over medium heat, adding more stock as needed, until chicken is cooked through and still slightly saucy. Discard bay leaf and parsley. Season with salt and pepper to taste. Reserve.

Heat oil in a separate frying pan over medium heat. Add bacon and sauté for 8 minutes or until fat is rendered and bacon is crisp. Remove from pan using a slotted spoon and blot on paper towels. Reserve.

Combine egg yolks, pecorino, bacon, parsley and pepper in a large bowl and set aside.

Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving about half a cup of the cooking water. (Pasta water gives substance to sauces, making them a little creamier. It's a good addition to most pasta dishes.)

Combine a quarter cup of the cooking water with egg yolk mixture and quickly toss the hot pasta, stirring to coat. If necessary, add more cooking water to make the sauce even more creamy. Add reserved ragu, toss and season with salt and pepper to taste. Serves 4.

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This is my brother David's favourite Chinese dish – he loves the lemony punch with the crisp chicken.


1 egg white

1/4 cup cornstarch

1/2 teaspoon kosher salt

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

1/2 cup vegetable oil


1 tablespoon slivered garlic

1 tablespoon slivered ginger

3/4 cup chicken stock

3 tablespoons lemon juice

1 tablespoon sugar

1 tablespoon soy sauce

1 teaspoon grated lemon rind

2 teaspoons cornstarch mixed with 2 tablespoons water

1/2 teaspoon sesame oil


4 steamed baby bok choy, quartered

Beat egg white in a large bowl with a fork. Stir in cornstarch and salt to make a very thick batter. Add chicken and toss to coat. Let stand for 30 minutes at room temperature.

Heat oil in a wok over high heat. Working in batches, add chicken and fry for 2 minutes, or until golden and cooked through. Remove chicken from wok and place in a strainer to drain.

Carefully drain all but 1 tablespoon of oil from wok. Return wok to high heat, add garlic and ginger and stir-fry for 30 seconds, then add stock, lemon juice, sugar, soy sauce and lemon rind. Bring to boil, add cornstarch mixture and sesame oil and stir until thickened. Remove from heat and toss with chicken. Serve with steamed baby bok choy. Serves 2, or 4 as part of a larger menu.

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Goose was the traditional main course for a Victorian Christmas, and these days geese are available at many butchers. The quality of the goose absolutely affects the final product; the best I have found are from Quebec, but there are also lovely Brethren geese from Mennonite farmers. Determine the amount of brine you will need by placing the goose in a pot and adding water until it's completely immersed. Measure the water and then make up the brine according to the following recipe.


1 7- to-8-pound (3.15- to 3.5-kilogram) goose


16 cups water

1 cup kosher salt

½ cup sugar

2-inch strip orange rind

1 tablespoon peppercorns, cracked

One recipe Prune Stuffing (see below)

Goose Jus

3 tablespoons flour

¼ cup red wine

3 cups chicken stock

1 tablespoon soy sauce

2 tablespoons red currant or other jelly

Salt and freshly ground pepper


The day before you roast the goose, bring 4 cups water, 1 cup kosher salt, ½ cup sugar, orange rind and peppercorns to boil. Remove from heat and add remaining cold water. Chill. Place goose in a large pot and cover with the brine. Cover and refrigerate for 24 hours.

On roasting day, preheat oven to 425 F.

Loosely stuff goose with prune stuffing. Close cavity with skewers. Use a fork to prick the goose all over.

Place goose, breast-side-up, on a rack in a roasting pan and roast for 30 minutes or until lightly browned.

Reduce oven to 350 F and continue roasting for 1 hour and 15 minutes or until drumsticks move easily in their sockets and thigh juices are a pale yellow. Do not overcook or meat will dry out. An instant-read thermometer should read 160 F at the thickest part.

Drain fat from roasting pan, leaving brown roasting juices and 3 tablespoons fat. Place pan on stove over medium heat. Add flour, stir well and cook until flour is browned. Whisk in wine and stock, scraping up any brown bits from the bottom of the pan. Bring to a boil, stirring constantly. Add soy and red currant jelly and let simmer for 5 to 8 minutes or until it coats a spoon. Season with salt and pepper. Serve goose with gravy on the side. Serves 8.  

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Buy Mandarin pancakes frozen at Asian grocery stores for the best results. Small tortillas or Boston or iceberg lettuce leaves also work well. Let your guests make their own rolls.


1 tablespoon vegetable oil

4 250-gram (8-ounce) chicken breasts boned with skin on

Salt and freshly ground pepper

1 tablespoon honey

2 tablespoons soy sauce

2 teaspoons dry mustard powder

16 Mandarin pancakes

½ cup hoisin sauce

1 teaspoon sesame oil

1 English cucumber, peeled and cut in strips

6 green onions, cut in 3-inch lengths


Heat oil in an oven-proof skillet over medium-high heat. Season chicken with salt and pepper and sear, skin side down, for 2 minutes each side or until golden. Remove from heat. Place chicken breasts on a baking tray.

Combine honey, soy sauce and mustard, and brush over seared chicken breasts. Let marinate at room temperature for 30 minutes.

Preheat oven to 400 F.

Place baking sheet in oven and bake for 10 to 12 minutes or until juices run clear. Remove from oven and let chicken rest on a carving board for 5 minutes. Slice chicken into thin slices.

Heat Mandarin pancakes by following package directions. Combine hoisin and sesame oil in a small bowl and stir together. Place green onions and cucumbers in small serving dishes.

To serve, spread hoisin on pancake and top with a couple of chicken slices, some cucumber and green onions, then roll up. Serves 12  

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My grandmother, Sophie Geneen, owned a kosher restaurant and hotel in Glasgow from 1930 until she died in 1961. She was the original chef in our family. Her food was known far and wide and the hotel was a home away from home for many Jews who travelled to the area. Her restaurant was the hangout during the war for American Jewish sailors who were stationed at Scapa Flow and she was an icon to them. My aunts married two of them. When she travelled to the United States in the late fifties she was in instant celebrity, lionized by people who remembered her generosity and strength of mind. In grandma's time chickens always had the neck skin, which was cut off and filled with this stuffing. Today I just stuff it inside as neck skin seems to have disappeared. The recipe is from the thirties. If you are using matzo meal, you will need to add about ½ cup water to moisten the stuffing. Obviously my grandmother didn't use a food processor to chop her vegetables, but you want them almost pulverized for this recipe so we're using modern convenience to our advantage.


1 4-pound (2 kilograms) chicken

Salt and freshly ground pepper


2 tablespoons vegetable oil

2 cups chopped onion

½ cup chopped carrot

½ cup chopped celery

1 cup dry breadcrumbs or ½ cup matzo meal

½ teaspoon chopped garlic

½ teaspoon paprika

1 egg

1 tablespoon chopped parsley


Preheat oven to 400 F.

Season chicken with salt and pepper. Heat oil in a skillet over medium heat. Add onions, season with salt and sauté until caramelized, about 15 minutes.

Combine onions, carrot and celery in food processor and pulse until very finely chopped. Add breadcrumbs, garlic, paprika, egg and parsley and pulse just a few times to combine. Season with salt and pepper and stuff inside chicken.

Place chicken in a roasting pan and roast for 1 hour 20 minutes or until chicken juices run clear. Remove from oven and let rest for 10 minutes. Carve chicken and serve with stuffing. Serves 4  

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My mother liked to play with food. She is the only person I know who would shape red potatoes into mushrooms to serve with this dish. This is not your usual chicken panini - it is really a chicken meatloaf with a crisp bread crust. Use an inexpensive white bread for rolling (in her day there was little choice of bread); good bread doesn't flatten out enough. Serve with "mushroom potatoes" and a salad. This is a slightly updated version of a recipe she taught at her cooking school in the sixties..


1 ½ (750 grams) ground dark chicken meat

1 egg

1 cup chopped onion

1 teaspoon chopped garlic

2 teaspoons chopped fresh rosemary or tarragon

¼ cup quick-cooking oatmeal

1 cup watercress leaves, roughly chopped

Salt and freshly ground pepper

4 to 6 slices white sandwich or egg bread, crusts removed

2 tablespoons vegetable oil


Preheat oven to 375 F.

Combine chicken, egg, onion, garlic, rosemary, oatmeal and watercress in a bowl and season with salt and pepper. Fry a little piece to taste for seasoning.

Roll out all bread slices very thinly and brush one side of each slice with oil. Place two or three slices slightly overlapping on an oiled cookie sheet, oiled side down. Pile chicken mixture on top and shape to cover bread to the edges. Top with remaining slices, oiled side up, and form around the chicken.

Bake for 30 to 40 minutes or until white juices appear. Bread should be crisp and golden. Slice into pieces when serving (hot or cold). Serves 4 

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