Chicken Recipes

Chicken Under a Skillet
Shopping List:
  • 1 (3- to 4-lb.) whole chicken
  • 3 garlic cloves, peeled and quartered
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons herbes de Provence
  • 1 teaspoon freshly ground pepper

Garlic Chicken with White Wine Sauce Recipe
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  • You can of course peel the garlic if you want.
  • 1 4-pound whole chicken, cut into eight parts
  • Salt and freshly ground black pepper
  • 2-3 whole heads of garlic, cloves separated (40 cloves) but not peeled
  • Olive oil
  • 1 1/4 cup dry white wine, such as a Sauvignon Blanc
  • 3 large sprigs of fresh tarragon
  • 3 large sprigs of fresh thyme
1 Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Leave peel on.
2 Trim the chicken pieces of excess fat. Pat them dry and sprinkle pieces generously with salt and pepper. Heat 3 Tbsp olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high. Working in batches, brown the chicken pieces on all sides. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.

3 Add a little more olive oil to the pan if necessary. Add the garlic and sauté until golden brown, about 4 minutes. Add the wine and the herbs. Bring to a boil. Add the chicken pieces. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through. Move the chicken pieces from top to bottom every 5 minutes for about 20 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 180°F for thighs and 170°F for breasts.
Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.
Serve alone (low carb option) or with rice, noodles, baked or mashed potatoes.
Serves 4-6.

Southern Fried Chicken
Recipe courtesy Paula Deen
Prep Time:
10 min
Inactive Prep Time:
Cook Time:
14 min
4 servings

  • 3 eggs
  • 1/3 cup water
  • About 1 cup hot red pepper sauce (recommended: Texas Pete)
  • 1 teaspoon pepper
  • House seasoning, recipe follows
  • 1 (1 to 2 1/2-pound) chicken, cut into pieces
  • Oil, for frying, preferably peanut oil
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6

Sweet Potato Chicken Curry
  • YIELD: 7 servings (serving size: about 1 cup)
  • COURSE: Main Dishes


  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 1 bay leaf
  • 1 1/2 teaspoons olive oil
  • 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
  • 1 1/2 cups vertically sliced onion
  • 1 1/2 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 cups (1/2-inch) cubed peeled sweet potato
  • 3/4 cup canned chickpeas, rinsed and drained
  • 1/2 cup frozen green peas
  • 1 tablespoon fresh lemon juice
1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl

2. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.

We have plenty of curry left over for supper this evening and I suspect this would freeze well.  Also, this would be wonderful on a chilly winter evening over some egg noodles!


Chicken in Wine Sauce

6 boneless skinless chicken breasts (if very large cut them in half)
Olive oil
2 sticks of butter
1 ½ cups flour
Salt and Pepper
1 cup white wine (I used a Pinot Grigio)
1 bunch green onions

Clarify the butter (basically just melt it in a sauce pan and skim off the white stuff that come to the surface). In a large saute pan put in enough oil to cover the bottom and heat on medium, at the same time place the flour in a flat bowl and season with salt and pepper. Dredge the chicken in the flour than put into the pan. Do not over crowd the need to. Cook about 10 minutes on the first side than flip them over, cook an additional 5 minutes than remove to a plate. Repeat with the rest of the chicken adding more oil if needed. Remove all the chicken from the pan reserving pan drippings and anything else that might be in there.

Turn off the heat and deglaze the pan (add the wine and remove the bits from the bottom of the pan). Turn the heat to medium and allow to cook for just a minute, add the clarified butter, chicken and green onions. Turn to a simmer and allow to cook for about 20 minutes. I usually add more wine but that's up to you.