This dish is a very quick and easy chicken dish with a simple pan reduction. I used Double White from the Southampton Publick House to make the reduction. The wheat beer and honey pair well together and make the sauce’s consistency more of a glaze. From start to finish this meal takes about 30 minutes to prepare and uses ingredients that are staples in a pantry. If you do not have shallots you can substitute with onions. Give this recipe a shot and as always, Enjoy!
This recipe takes a bit of time with all the preparation and marinating times but the finished product is well worth the effort.
First you need to roast the garlic and make the paste to marinate the chicken. You do this by placing the garlic bulbs in the oven for 30 minutes at 350 F. Then you add all the ingredients into a food processor or blender. You then rub the paste on the chicken and let it marinate for 2-4 hours.
When making the couscous you first partially cook the grain then hold it to the side. In a pan you brown the chicken then use the pan to finish cooking the couscous.
For the final step you transfer the couscous to an oven safe dish and add the chicken. You then bake covered for 20-25 minutes then uncovered for 20-25 minutes, or until chicken is done. Enjoy!
These chicken tacos offer a smokey change from the usual ground beef hard shell tacos. The spice rub for the chicken is smokey with a slight heat and compliments very well with the avocado cream. The fresh coleslaw gives a great crunchy texture to this taco. You can also top it with salsa or your favorite hot sauce. This recipe is quick to make for an easy dinner. Enjoy!
With all the warm weather we have been having recently, and with my cousin’s Jamaica wedding coming up in two weeks I decided to make Jerk Chicken. The recipe is very simple but for best results does require it to marinate overnight. The Jerk rub is quite spicy but not overpoweringly so. You can use boneless chicken breasts or a full chicken depending on what you feel like using. Enjoy!
I recently experimented with creating an Asian inspired sauce for chicken. I was surprised at how this sauce turned out, reducing the soy sauce brings develops a very savory flavor in this sauce and the addition of the garlic chili sauce lends a nice heat. The only downside to this sauce is that it is a bit thin, to fix this you need to add some flour to bring it to your desired consistency. You can serve this dish with Spicy Ginger Noodles and snow or snap peas.
Last weekend my friends and I took a road trip to Toronto Canada. On the drive up we stopped at the Anchor Bar in Buffalo, birthplace of Buffalo wings. The atmosphere of the bar is incredible. The bar is decorated with old license plates and other Americana that gives the bar a home town feel. The waitstaff was very friendly and the service was great. Because buffalo wings were invented here we ordered a bucket of their classic hot wings. The wings were delicious. They were cooked perfectly and the sauce had great flavor and just the right amount of heat. I have wanted to go to this place for a while now and was glad we went out of our way to stop at the Anchor Bar, the birthplace of Buffalo Wings
Tonight I continued my series in cooking with beer. The beer featured in this recipe is the Blue Heron pale ale from the Mendocino Brewing Company in Saratoga Springs, NY. I chose their pale ale because I thought its flavor would work better with chicken. Their beer is also great for drinking. The pale ale very good but my favorite beer the have is the red tail ale.
The recipe for the sauce has the same proportions for many of the other pan sauces I have made. You can get creative and switch out different ingredients to build new flavors. Their pale ale and the bacon in this sauce worked great with each other and built a very complex flavor into the sauce. You can also use this sauce with beef or pork. However if you are making it for beef substitute beef broth for the chicken broth. You can find the recipe below as well as a link to the Mendocino Brewing Company’s website.
My dad is in a beer of the month club, and yes it’s the gift that keeps on giving the whole year. I used the Fordham Brewing Company’s Helles Lager as the base for a pan sauce to serve over chicken. To cook the chicken I seasoned it with salt and pepper, then cooked it until done in a pan. After the chicken was finished I sauteed shallots and garlic then deglazed the pan with the beer. I reduced it down by half then added the home made chicken stock. after reducing the mixture down to 3/4 I added whole grain mustard and heavy cream. The sauce was delicious and matched up well with the chicken. Aside from being great to cook with, the beers from Fordham brewing company are also great for drinking. You can find a link to their site below.
Continuing on with my homework assignment from the cooking classes, I took the chicken carcass from the other night and made a chicken stock. The recipe is very simple, the only difficult part of the recipe is that it takes 4-5 hours to make. You can use the stock as a soup or you can use it in sauces or other dishes you decide to cook. If you have the time I would recommend trying to make your own chicken stock.