A unique flavor spin on your typical of drumsticks. Roast it or grill it, this will become a new staple in your recipe box. If you are not a fan of drumsticks, try it on chicken breasts or thighs.
1lb bone-in, skin-on chicken drumsticks
zest and juice of 1 large orange
2 tbsp of rosemary
1 tsp of red pepper flakes
1/4 cup balsamic vinegar
1/4 tsp of saffron
salt and pepper to taste
Marinade chicken in all the ingredients for 3hrs upto overnight.
Bake in a 375F oven for 45mins till cooked through.
A super speedy dinner I pulled together for a quick dinner party. It used whatever I had in the kitchen and pantry and pulled together a tasty chicken dinner. Try it !
5 thinly sliced chicken breasts
5 slices of prosciutto
10 basil leaves
1/2Tbsp of minced garlic
3 stalks of green onions, chopped
2 shallots sliced
Bruschetta spread ( I bought this from Trader Joe’s)
1 Tbsp olive oil
1 Tbsp of cornmeal
1 tsp of crushed red pepper
1 cup of chicken stock
salt and pepper to taste
Season the chicken breasts with salt.
Spread the bruschetta mix on the chicken breast and lay two basil leaves on top of the spread.
Fold the chicken breast in half and secure with toothpicks.
Wrap each breast with prosciutto.
Heat 1 tsp of olive oil in a skillet and fry the chicken breasts till golden on each side. Set aside.
In the same pan add the chopped garlice,green onions and shallots and saute till pale.
Add 2 Tbsp of the bruschetta mix and cornmeal and saute for 2-3 mins
Remove the toothpicks and return the chicken to the pan and add the chicken stock
Simmer till the sauce thickens.
Serve with your choice of sides. I did saffron rice and roasted asparagus.
I am very fortunate to work with a great group of people. Not only are they smart scientists, they are thoughtful and kind friends. The cherry on the sundae is that we all love FOOD !!! Eating food, talking about food and cooking food ! We will sit around, eat lunch together and make plans for the next meal. Call us gluttonous, but if that is a sin–it sure tastes great ! To make matters more interesting, we all identify with various regions of the world. It took us while to get organized but we finally had out Lab International Potluck !
American: Shrimp and grits and apple pie
French Canadian: Meat pies
Sweden: Swedish Meatballs and Sauerkraut
Italy: Stuffed Shells
France: Floating Islands
Turkey: Grape Leaves and Figs stuffed with sweet rice and soaked in syrup
Indian: Jhalferezi and saffron rice
Vietnam: Chicken buns
Talk about a feast !!!!
A classic French dish is a perfect romantic meal for two ! Pair it with roasted asparagus and a crisp chardonnay !
8 chicken breasts, skin on and wing bone attached
4 tablespoons butter
4 tablespoons olive oil
Salt and pepper
1/2 cup orange juice
2 cups chicken broth
2 sprigs tarragon
4 TBS unsalted butter, cut into bits
Preheat the oven to 375 degrees F.
Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.
Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.
Serve the chicken with the sauce spooned over the top.
A while ago this blog hit a milestone of 1000 followers ! Never in my wildest dreams did I see that happening, so thank you to all those have been a part of this flavor quest ! As a celebration, the initial plan was to go out for a nice dinner and update you all about the adventure. But instead I decided to challenge the boy and asked him to make me dinner instead ! The only rule was that he could not prepare something that we have made before ! So he decided to make a wonderful lemon rosemary roast chicken with potatoes and Brussels sprouts. Here are some pictures from the cooking event ,