Poultry

Chicken wings don’t have to be just chicken wings. This teriyaki glaze is incredibly easy to make and turns a boring concept into something sophisticated.

Really, is there anything better than opening up your fridge to find some beautiful cold fried chicken looking back at you? You glance to the left, you glance to the right. Nobody in sight. You don’t even bother with a plate, maybe just a paper towel. Maybe nothing at all. And then it’s yours, all yours to nibble at until you’re done and licking your fingers. Oh, yeah, this chicken’s also great for picnics (if there is any left over). Maintaining even oil temperature is key. That way the crust doesn’t balloon away from the skin but becomes part of it. You’ll need an electric fryer with a built-in thermometer, or use a clip-on deep-fry thermometer and a deep-sided skillet.

In translation, arroz con pollo simply means “rice with chicken.” When I was the chef at Cafeteria, the Latin American cooks made this dish for our staff meal just about every day. Its truly authentic flavors are homey and satisfying. I prefer using whole canned tomatoes and crushing them by hand because I have more control of the texture; plus the flavor is a lot better than chopped canned tomatoes.

Chicken Cacciatore is a dish that time has forgotten. It’s simple, rustic, and truly Italian, and my buddy Frankie DeCarlo likes it, too. I would serve this with Soft Polenta (page 244). If cutting up a chicken intimidates you, buy precut pieces or have the guy at the meat counter do it for you—that’s his job, right?

If you have never experimented with Thai ingredients before, try this recipe—the flavors are mental. Lemongrass, coconut milk, basil, lime: They all hit the palate in perfect harmony. If you love Thai food, this is a great dish to start playing around with—and it’s very easy. The floral aroma of green curry simmering on the stove is hypnotic. Kaffir lime leaves are crucial to this dish and are worth the trip to your local Asian market. Serve with Perfect Steamed Jasmine Rice (page 240).

This dish takes a little planning ahead but is well worth it. Don’t be scared—it’s a show-off dish. You may, however, have to shop around for some of the makings. A trip to your local Asian market or a surf on the Internet should do it. Start by marinating the duck the night before you plan to serve it. A smoker isn’t required, but you will need a wok with a domed lid and wire rack insert (sorry, an electric wok won’t work). Serve with steamed Asian greens like bok choy or Chinese broccoli. Round out the meal with Perfect Steamed Jasmine Rice (page 240).

This is a quick throw-together with intense Moroccan flavor. Cooking the chicken on a rack allows the oven’s heat to circulate around the bird and cook it faster. Serve the chicken with Baked Eggplant with Sesame Yogurt and Mint (page 262).

Pot pie has come long way. I recently went to a charity event in New York City, at which David Bowie was the guest of honor. The main course? Chicken pot pie. Go figure! Frozen puff pastry sheets work really well here without compromising the dish, but allow an hour or more to thaw the frozen sheets. Serving individual pot pies makes for a great presentation. You can pick the crocks up at any kitchen store or use 2-cup ramekins if you already have them.

Give yourself plenty of time to marinate the chicken; I usually do this the morning I plan to serve it. The smashed broccoli and garlic remind me of the soft, overcooked vegetables of my youth. It’s mushy and satisfying. To me, chicken and broccoli is a classic combination that doesn’t need rice or potatoes to go with—it’s perfect the way it is.

I love this dish for the simple ingredients and hearty, rustic flavors. Braising the chicken in red wine actually tenderizes the meat, as well as imparting a beautiful purple hue. “Leggy” red wine means to me a heavy wine with depth and body. Depending on whether or not each of you can eat half a chicken, you will probably have leftovers. Soft, creamy polenta (page 244) is a great accompaniment.

Just as you would never find chow mein in China, I don’t think you’d find this salad anywhere in Asia, but the concept is a popular one. In my version, chicken breasts are roasted, not deep-fried.

Roast the tomatoes, peppers, and garlic right along with the meat loaf to make the sauce.

Roast a selection of seasonal vegetables right along with the chicken breasts to make a delicious meal. Turnips, carrots, onions, and potatoes are perfect for a winter evening.

This simple recipe might well replace a turkey for a special holiday meal. The even browning that the convection oven offers and repeated basting with the slightly spicy glaze guarantee beautifully burnished, succulent little birds.

Fragrant with garlic, lemon juice, and butter, this may just become a favorite. Soak up the tasty pan juices with crusty French bread.

You can double or triple this recipe, although you probably won’t need to increase the egg mixture until the recipe is quadrupled.

Roast turkey is synonymous with autumn holiday celebrations. Because of the dangers of bacterial contamination, I prefer to bake bread-based turkey stuffing separately and stuff the turkey with garlic and herbs. Recipes for a variety of tasty glazes follow below. Check the guidelines chart for roasting time and temperature depending on the size of the turkey you are cooking. With turkeys up to 14 pounds, you can bake two or three accompaniment dishes—I suggest Creamy Garlic Potatoes (page 144) or Sweet Potatoes or Yams Roasted with Orange (page 145)—on the very bottom rack of the oven.

My husband loves tortilla chips, but he won’t touch those little pieces left in the bottom of the bag, so I crush them with a rolling pin to make a coating for boneless chicken breasts. This family favorite can be easily expanded into a party meal. Ordinarily, I serve his with rice, and sometimes I like to add black beans, too.

While the chicken roasts (it only takes about 30 minutes), prepare one of these sauces to dress it up, or simply serve with mashed potatoes and gravy prepared with the pan drippings.