Pan-Roasted Chicken Breasts � Less Time, More Skin = Better Breasts

Cooking up a few chicken breasts should be a fast, easy, and delicious experience, but for many people it�s actually a slow, hard, and disappointing one. There are several reasons for this, and hopefully this demo for how to pan-roast chicken will eliminate them.

The most important factor is doneness. By �pan-roasting,� you can easily monitor the internal temp, and as I recommend in the video, start the pan sauce when the meat reaches about 150 F. By the time your sauce is done, and the chicken is covered in its hot, buttery goodness, it should have reached 155-160 F., which is what I shoot for.

At this temp, the chicken will be perfectly safe, while remaining moist and tender. I know many recipes, and reference sites, call for longer cooking times, and internal temps of 165-175 F., but that�s just crazy. Unless, you want tough, dry meat; in which case, that works wonderfully.

Also, I think it�s very important we leave the skin on. Not only does this add a lot of flavor, but also much-needed moisture. Even if you�ve been brain-washed into thinking the skin is �bad� for you, which it isn�t, you can peel it off before you eat it, but I recommend leaving it on during the cooking process.

And yes, we�d be getting even more flavor and moisture if we just left the breasts on the bone, but the whole point is for this to be fast to make, and effortless to eat. Otherwise, we might as well roast a whole chicken.

If you�re not into creating your own boneless, skin-on breasts, like we did in the video, you can have the butcher at the market do this for you. You�ll have to go to a larger store where they cut up their own chicken parts, and tell them exactly what you want, but they�ll hook you up at no extra charge. I really hope you give this easy, and very effective technique a try soon. Enjoy!

Ingredients for 4 portions:

4 boneless, but skin-on chicken breasts

salt and freshly ground black pepper to taste

1 tbsp finely chopped fresh herbs, optional

2 tbsp olive oil

1/4 cup *vinegar

4 tbsp cold butter, cut in smaller pieces

a splash of chicken broth or water, if needed to thin sauce

*I used apple cider here, but literally any vinegar will work. Some of my favorites are sherry, balsamic, rice, and champagne vinegar.

Peanut Curry Chicken � Check Please!

There�s a show called �Check, Please! Bay Area,� which features three locals who try each other�s favorite restaurants, and then compare notes with host, Leslie Sbrocco. We get lots of great ideas for places to try, and every once in a while I hear about a dish that I really want to make, and this peanut curry chicken is the latest example. The restaurant was called Old Skool Caf�, and the dish was �Abu�s West African Peanut Butter Stew.� 

I was working while it was on, and not paying full attention, but I remember thinking that it sounded like something I�d like to try soon. That was a year ago. 

Last week, Michele and I ended up going there, and I finally had my chance to order the stew, and reverse engineer the recipe for a video. Except, I didn�t order it. I have this mental defect where have to I order fried chicken every time it�s on a menu. Michele was no help, since she has the same affliction with shrimp and grits. 

Anyway, someone ordered it at the table next to us, and I overheard them discussing it, which provided plenty of inspiration for this version. I decided to not follow any specific recipe, but instead do a simple composite of every peanut curry I�ve ever come across. 

Unlike Abu�s stew, and many others, I didn�t use coconut milk, as I feel that�s a little too sweet and rich for the peanut butter. I loved how this came out, and I can�t imagine it being any richer. I really hope you give this a try soon. Enjoy!

Ingredients for 4 large portions:

For the spice blend:

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon turmeric

1 teaspoon paprika

1 tablespoon kosher salt, plus more to taste

1/2 teaspoon cayenne

                                                                                  

2 1/2 pounds chicken boneless skinless chicken thighs

2 tablespoons vegetable oil

1 large yellow onion, chopped

1 tablespoon finely grated ginger

6 garlic cloves, minced

1/2 cup ketchup 
3/4 cup smooth peanut butter (I recommend using an all-natural style that doesn�t contain sugar. If you use the regular stuff, you won�t need the brown sugar called for below). 
1 packed tablespoon brown sugar 
about 3 1/2 cups chicken broth, depending on desired thickness 
1 pound zucchini, cut into chunks 
1 red bell pepper, cubed 
1 green poblano pepper, diced 
1/2 cup roasted peanuts 
chopped cilantro and fresh lime to garnish 
serve on rice

How to Make Fresh Spring Rolls � Authentic is as Authentic Does

Based on the YouTube comments appearing under the newly posted spring rolls video, lots of people missed the part about this not trying to be a specific recipe, but simply a demo featuring the magic that is damp, rice paper wrappers.

Don�t get me wrong; I love the �authentic� spring rolls I so often order at my friendly, neighborhood Vietnamese restaurant. Loaded with sweet shrimp, and bursting with vermicelli noodles, they are among the most delicious things ever invented.

However, I do reserve the right to soak rice paper wrappers in water, and� (I hope you�re sitting down for this) ...not make those! What you see here is just what I had on hand that day, and the next time I do a batch of these, who the heck knows what they�ll encase. If I have a point, that�s it.

Speaking of soaking in water, many commenters suggested that I dunk these in warm water for just a few seconds to hydrate, instead of the longer dip in cold water. I�ve tried both methods, and had more issues with the warmer/faster approach. They seemed to get too rubbery, too fast, which I found made the rolling harder.

Anyway, to each his own, and that goes for water temperature, filling ingredients, and dipping sauce. By the way, there are no ingredient amounts below, since that�s up to you entirely. You should be able to get �rice paper wrappers� at any large grocery store with an Asian food section, but if not, they�re easily found online. I hope you give these, or something similar, a try soon. Enjoy!

Click here to see our peanut sauce recipe video!

Spicy Caramel Chicken and a History Lesson

I�ve wanted to film an updated version of this caramel chicken for many years. It was one of the first videos I ever posted, and its unexpected popularity made me realize that there were actually people (non-relatives) watching these videos.

The original vision for Food Wishes was an online cooking school, where I�d charge tuition for a series of courses that would mimic the culinary school I�d just left. I started filming a few recipes each week, knowing full well that only a handful of people would see them, but I had to learn my new craft.

Caramel Chicken, Circa 2007

As the library grew, so did the audience, and I realized that instead of charging for the content, I could give it away for free, and maybe survive on the ad revenue that YouTube was just starting to offer. Above and beyond that, I was getting emails and comments, telling me that what I was doing was making them happy.

This wasn�t something I�d anticipated, and while at the time I would have preferred money, it was great to hear, and inspired me to push on. The rest, as they say, is history, and every time I got an email asking for an updated version of this recipe, I would fondly remember how all this came to be.

So, whether you were here from the very beginning, or you�re brand new, and will be trying caramel chicken for the very first time, I really hope you give this fast, easy, delicious, and historically significant recipe a try soon. Enjoy!

Makes 4 large portions:

2 pounds boneless, skinless chicken thighs, cut in about 1 inch chunks

1/2 cup sliced, seeded jalapeno peppers

1/2 cup sliced, seeded mild red chilies, or bell peppers

1/2 cup chopped green onions

1/2 cup roasted peanuts

1/4 cup chopped fresh cilantro leaves

4 cups cooked white rice

For the sauce mixture:

2 tbsp finely grated fresh ginger

4 cloves finely minced garlic

3/4 cup light brown sugar

1/3 cup rice vinegar

1/3 cup fish sauce

1 tsp soy sauce

2 tsp hot sauce, or to taste

Turkish Chicken Kebabs � Expect More

I�d like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender, as these Turkish chicken kebabs, but I know better. This has nothing to do with cooking skills, or quality of grills, but rather the unremarkable residue of low expectations.

People simply don�t expect much from their grilled chicken, and that�s exactly what they get. They use too little seasoning, and way too much time on the grill, followed by the inevitable barbecue sauce cover-up. Sure, the chicken was dry, but at least we couldn�t taste it.

It doesn�t have to be this way. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. The acid and calcium in the yogurt tenderizes the meat, and unless it�s horribly over-cooked, you�ll be enjoying the kind of succulent chicken you didn�t even realize was possible.

Like I mentioned in the video, I�m not sure how "Turkish" this is. It�s loosely based on a lamb marinade I�ve used for a long time, but it really worked beautifully on these thighs. I really hope you give this easy, and very adaptable recipe a try soon. Enjoy!

Ingredients for 4 large portions:

1 cup plain whole milk Greek yogurt

2 tablespoons olive oil

2 or 3 tablespoons freshly squeezed lemon juice

2 tbsp ketchup

6 finely minced garlic cloves

1 tbsp kosher salt

1 teaspoon freshly ground black pepper

1 tbsp Aleppo red pepper flakes

1 teaspoon paprika

1 1/2 teaspoon cumin

1/8 teaspoon cinnamon

2 1/2 pounds boneless skinless chicken thighs

4 long metal skewers

4th of July Special: Red, White & Blueberry Grilled Chicken!

These colors don�t run, but they do stain, so I recommend eating this delicious, red, white and blueberry chicken outdoors, preferably at some type of 4th of July barbecue. While the Independence Day wordplay was very much intentional, this grilled chicken is no gimmick.

Smoky, spicy meats have been paired with sweet-and-sour, fruit-based sauces since we�ve had cooks, so that this combo works beautifully is no big surprise. And yes, other juicy fruit like peaches, or other berries will work nicely.

Like I said in the video, I made my spice rub extra hot, so I could really take advantage of the cooling effects of the sweetness in the sauce. Sweet cancels out heat on your palette, so you can kind of push things a bit if you want. The measurements below are what I used, but you should, and must adjust. 

As far as chicken doneness goes, I recommend checking with a thermometer. If you cook a lot of chicken, it�s fairly easy to tell by feel, but why take a chance? I usually go to 150 F, which left to rest for a minute, should be safe, and very juicy. So, if you�re looking for a very tasty, slightly unusual, appropriately named chicken recipe, I really hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

4 boneless skinless chicken breasts

1 tbsp vegetable oil

1 tbsp kosher salt
1/2 tsp freshly ground black pepper

1 tbsp paprika

1 tsp ground dry chipotle

1/2 tsp cayenne
2 cloves minced garlic

For the blueberry gastrique:

2 cups blueberries

1/3 cup white sugar

1/3 cup apple cider vinegar

*splash of water as needed to adjust thickness (after the blueberries start cooking)

salt and freshly ground black pepper to taste

*If you make the sauce ahead, your sauce will thicken, and you will probably need to thin it out with some water. When tasting for seasoning, remember this is going to go on highly seasoned meat.

Deep-Fried Creamy Chicken Gravy � Almost Chicken Croquettes

There are two kinds of chicken croquettes. They all have a crispy, deep-fried exterior, but some are firm, meaty, and nugget-like, while others are much softer and creamier. It was that second kind I was attempting here, and I got so close.

To make a long story short, I used too much butter, and milk, and while they did stay together enough to form the signature, golden-brown crust, the inside was positively sauce-like.

I had no intention of turning this classic into some kind of gimmicky attempt at a viral video, but as I ate them, I couldn�t help but think of how much they tasted like deep-fried chicken gravy. Yes, I sometimes put a little ham in my chicken gravy.

I�ve listed exactly what I used in the ingredient list below, and also a second version, which theoretically would come out closer to actual chicken croquettes. I hope you get this, or that, a try soon. Enjoy!

The Deep-Fried Creamy Chicken Gravy Version:

Makes about 16 appetizer sized portions

2 packed cups finely chopped cooked chicken meat

1/2 cup finely chopped ham

2 tbsp freshly chopped parsley

1/2 cup unsalted butter

1/2 yellow onion, finely chopped

1/2 cup all purpose flour

2 1/2 cups whole milk

1/4 tsp freshly ground black pepper

pinch freshly ground nutmeg

pinch cayenne

1 tsp salt, plus more to taste

The More Like Chicken Croquettes Version:

Makes about 16 appetizer sized portions

2 packed cups finely chopped cooked chicken meat

1/2 cup finely chopped ham

6 tbsp unsalted butter

1/2 yellow onion, finely chopped

1/2 cup all purpose flour

2 cups whole milk

1/4 tsp freshly ground black pepper

pinch freshly ground nutmeg

pinch cayenne

1 tsp salt, plus more to taste

For breading:

2 beaten eggs

flour as needed

2 cups bread crumbs

Greek Lemon Chicken and Potatoes � Both Homers Would Love This

I don�t have the energy or courage to cater for a living, but if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It�s a proven crowd-pleaser, simple to make, and easy on the wallet.

I had a whole chicken to use, but I really like to do this with all leg/thigh sections, which can roast longer, and that means even more caramelized goodness. If you do use a whole chicken, you can remove the breast sections from the roasting pan before the thighs, and cook the dark meat longer, but I couldn�t be bothered, and the results were delicious.

The extra potato crusting is an optional step, as is turning the drippings into a quick sauce, but both only take a few minutes, and really elevate the dish. Like I said at the end of the clip, this is something I could easily make once a week, and the leftovers are extremely picnic friendly. I hope you give this a try soon. Enjoy!

Ingredients for 4 Portions Greek Lemon Chicken and Potatoes:

1 whole chicken, about 4 pound, cut in sections,

OR 4 pounds chicken thighs bone-in, skin-on

3 russet potatoes, cut in quarters

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tsp dried rosemary

1 rounded tablespoon dried oregano

pinch of cayenne

6 cloves of garlic, finely minced

1/2 cup fresh lemon juice

1/2 cup olive oil

2/3 cup chicken broth for the pan, plus a splash to deglaze after roasting

fresh chopped oregano to garnish

Roast at 425 for about 45 minutes, or until the chicken is well browned and cooked through.

Avgolemeno Soup � Totally Epic

Avgolemeno is one of those soups that I�ve made many times, but rarely from scratch. It�s usually a �there�s nothing in the house� type of thing, made with a carton of broth. Even in its quick-and-easy form, it�s a delicious, and comforting meal, but when you use a fresh, whole chicken, it becomes epic.

By the way, I mean �epic� as in ancient Greek poetry, not hipster clich�. Okay, I mean it both ways. Speaking of whole chickens, that�s your big decision here. If you want chicken meat in your soup, then you�ll only want to simmer the bird for about an hour, or just until cooked through.

This way you get a nice broth, and the meat will still be flavorful when you add it back in. If you don�t want meat in the soup, which by the way, is how my wife Michele much prefers it, then keep simmering until the chicken falls apart and all the flavor has been extracted into the broth.

Some recipes call for orzo pasta in this, but I like the Arborio rice. I think it gives just the right amount of starchiness and body, but any rice or small pasta will work here. The perfect amounts of lemon and egg are also up to you, and experimentation is recommended. I really hope you give this classic Greek soup a try soon. Enjoy!

Makes 6 Servings Avgolemeno Soup: 

1 whole chicken, about 3 pounds

3 quarts cold water

2 tsp salt at least, plus more to taste

1 onion, chopped

1 carrot, chopped

2 ribs celery, chopped

2 bay leaves

1/4 tsp dried oregano leaves

2 tbsp extra-virgin olive oil

2 cups finely diced onion

2/3 to 3/4 cup Arborio rice, depending on how thick you like it

1/2 cup fresh lemon juice

2 large eggs

1/2 tsp freshly ground pepper

pinch of cayenne