Chicken chaat salad. If you are looking for an Indian inspired and absolutely delicious composed salad this is it. Big Indian flavours in a traditional main course salad.
poultry
roasted chicken with tomatillo sauce
Tomatillo sauce is an easy way to jack up the flavour of roasted chicken breasts. Deglaze the pan with tomatillo salsa and fry it in a bit of chicken fat. Doesn’t sound very good when I put it that way but it is. Trust me. Chicken with tomatillo is a match made in heaven. If you wind up with leftovers, they make great tacos.
holiday turkey dinner
Holiday turkey dinner. Are there words that strike fear in the hearts of cooks more effectively than holiday turkey dinner? Probably not. Turkeys are just not made oven friendly. Add the 17 sides that everyone expects and you have a ridiculous task in front of you. Stop. Think. Why do you need 17 sides? What is the point exactly? Have you ever been to a great restaurant that put 17 sides on the plate? It makes no sense at all. None.
Why not execute 5 things perfectly instead? Turkey, dressing, mashed potatoes, gravy and one vegetable. Who wouldn’t be happy with that? Quality over quantity. Pick your battles. Pick the ones you can win.
dry brined roast turkey
A perfectly cooked turkey is not a difficult thing. Pick a good quality bird, keep it under 14 lbs, don’t stuff it and dry brine it. Dry brined roast turkey deserves a whole lot more attention than it gets. It works. Well.
french chicken in a pot
French chicken in a pot. It’s a great way to mix up the Sunday roast chicken. It infuses the chicken with rich flavours and creates an unbelievably delicious sauce.
This is a simplified version of the poule-au-pot. It’s not stuffed. It’s not poached. It’s roasted. But it’s not really roasted because it’s sealed in a pot. Confused? Just go with it. It’s really, really good.
lemon thyme chicken
Lemon thyme chicken. Some flavours just work together. You see them over and over. Nothing original here but it works. A bit of white wine and some crushed chili flakes round it out. Just tasty. This is a great place to use concentrated chicken stock if you have some on hand. If you don’t, consider it seriously…
There’s not a lot of sauce though. Just a spoonful per serving. Leaves you wanting more. Lemon thyme chicken is fast enough for a weeknight but flashy enough for the weekend.
creole chicken
Creole chicken. Spicy, creamy, a little bit rich. Satisfying. Maybe not what jumps to mind when you think comfort food but satisfying in a way only a fricassee can be.
rotisserie chicken
Chicken, fire, flavour. So simple. So good. Take a good quality chicken, season it to your taste and spin it over fire, letting it self-baste until it’s done. Let it rest, make a quick board sauce and enjoy. Easy. Delicious. Rotisserie chicken.