Click on a Recipe to see it.  Chef's favorites are shown in Red.

Barbecued Chicken Sandwich

Butterflied Chicken with Herbs & Sticky Lemon

Chicken and Vegetable Cobbler

Chicken Burritos

Chicken Enchiladas

Chicken Fajitas

Chicken George

Chicken in Squash Shells

Chicken or Turkey Soft Tacos

Chicken Paella

Chicken Punjabi Curry

Chicken Saltimbocca

Chicken Tenders

Chicken Teriyaki

Chicken Tostada

Chicken with Tomatoes, Onions and Mushrooms

Cornish Game Hens with Orange Sauce

Curry Coconut Chicken and Chicken Curry Sandwiches

Dancing Chicken

Diana’s Honey-Sesame Chicken Nuggets

Diana's Fried Chicken

Ginger Chicken in Lettuce Wraps

Grilled Chicken Kebabs

Hot Chicken Salad with Smoky Almonds

James Beard’s Turkey and Stuffing Hash

Klaus Christ's Parisian Schnitzel

Lemon Chicken

Mahogany Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

Mexican Tortilla Soup

Microwave Chicken Marsala

Miso Chicken with Peanut Butter

Quick Orange Chicken Piccata

Roast Turkey Parts & Gravy

Shredded Chinese Chicken Salad

Sloppy Chicken Tamale

Spicy Braised Chicken with Ginger

Stir Fried Chicken and String Beans

The Best Crispy Oven-Baked Chicken

Three Flavored Chicken

Traditional Chicken Parmesan














Hot Chicken Salad with Smoky Almonds

Serves 5

2 ½ pounds chicken breasts

1/4 cup celery, finely sliced

1/4 cup canned Smokehouse almonds

1 small can sliced pineapple, chopped

2 teaspoons green onion, minced

1 tablespoon lemon juice

1/2 cup mayonnaise

salt and pepper

1/2 cup cheddar cheese, grated

1 cup chow-mien noodles


      Remove skin and bones from chicken and cut into ¾-inch cubes.  Lightly salt and sauté until the cubes just turn white in color.  Cool and drain.

      Roll almonds in a towel to remove most of the salt.

      Lightly toss chicken, celery, almonds, pineapple and onion; set aside. Whisk mayonnaise with lemon juice.  (Recipe can be prepared to this point, covered tightly and refrigerated.)

      Pour mayonnaise mixture over chicken; toss lightly.  Add pepper to taste.  Pile chicken mixture lightly in buttered dish.  Sprinkle with grated cheese and top with chow-mein noodles. 

      Bake in preheated 450-degree oven for 15 to 20 minutes.  Do not over bake.

      Serving suggestions: Croissants, tossed green salad, semi-dry white wine.














Three Flavored Chicken


3 tablespoons toasted sesame seeds

2 cloves garlic, crushed

1 teaspoon fresh ginger, minced

1/4 cup sake or dry sherry

1/3 cup low-salt soy sauce

1/4 cup honey

3 pounds chicken breasts, boneless with skin on


       Grind in a blender the sesame seeds with garlic and ginger until paste.  Blend in sake, soy sauce and honey.  Marinate chicken with above mixture in glass dish, covered, 3 to 4 hrs.  Turn pieces occasionally.

       Place chicken skin-side down on broiling pan.  Brush with marinade.  Bake in a preheated 325-degree oven for 15 minutes.  Turn chicken skin-side up. Broil 7-inch from heating element for 3 minutes until the skin has browned.  Cut each breast into diagonally slices.



Traditional Chicken Parmesan

Serves 6                                                                                           Sylvia Kambas


3 pounds chicken breasts, boneless and skinless

2 eggs + 1/4 cup milk

seasoned bread crumbs

olive oil

optional: sautéed sliced mushrooms

1 14-ounce can and 1 8-ounce can tomato sauce

1 teaspoon each: dried basil and oregano

mozzarella cheese, shredded

Parmesan cheese


       Flatten breasts by placing a heavy plastic bag over the breasts and pounding lightly.  Dip in egg-milk mixture.  Dip in crumbs.  Sauté chicken in olive oil; pat dry and place in greased 9 x 13-inch baking dish. Top with mushrooms.  Pour tomato sauce over chicken.  Add mozzarella.  Top with Parmesan. Cover with foil.

       Bake in a preheated 350-degree oven for 20 to 30 minutes or until sauce is bubbling.  Flash broil until cheese is golden.



Chicken Teriyaki

Serves 6                                                                          American’s Test Kitchen


12 chicken thighs

salt and pepper

½ cup soy sauce

2 tablespoons sugar

1 small garlic clove, pressed

1 teaspoon grated fresh ginger

2 tablespoons mirin

1 teaspoon cornstarch

cooked rice


Sauce: Combine soy sauce, sugar, ginger, and garlic in small saucepan. Whisk together mirin and cornstarch in small bowl; whisk into saucepan. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to ¾ cup and forms syrupy glaze, about 4 minutes. Cover to keep warm.  

Chicken: Preheat oven to 400-degrees. Trim and de-bone chicken thighs leaving the skin on.  Slash skin only with razor blade. Season with salt and pepper.  Bake thighs skin-side up until browned, about 10 to 15 minutes minutes.  Reduce heat to 350-degrees.  Cook an additional 10 to15 minutes or until thickest part of thighs register 175-degrees. Transfer chicken to cutting board; let rest 2 to 3 minutes.  Slice meat crosswise into ½-inch-wide strips.  Transfer to serving platter; stir teriyaki sauce to recombine. Drizzle over the sliced chicken.  Serve immediately, over rice.



Lemon Chicken

Serves 6

3 pounds chicken breasts

1/4 cup peanut oil

1/2 tablespoon cornstarch

1/2 teaspoon salt

1 tablespoon grated lemon peel

1/2 cup chicken stock

6 ounce snow peas

1/2 cup mushrooms, sliced

1 tablespoon  lemon juice

1 tablespoon cornstarch whisked with 1 tablespoon water

salt and pepper


       Remove bones and skin from chicken; cut into ¾-inch pieces.

       Mix together chicken, 1 to 2 tablespoon peanut oil and 1/2 tablespoon cornstarch in large bowl.  Heat remaining oil and salt in a 12-inch non-stick skillet over med-high heat until very hot.  Sauté chicken until the pieces just turns white.  Sprinkle with lemon peel.  Add stock, peas and mushrooms and simmer 1 minute.

       Combine lemon juice and cornstarch mixture and pour over chicken, stirring constantly.  Adjust seasoning.  Serve immediately.



Cornish Game Hens with Orange Sauce


1/2 fresh hen per person

1 Orange Sauce recipe


       Cut, dry, and grill hens on medium heat for 5 minutes per side.  Reduce heat to lowest setting.  Baste hens with the sauce.  Continue cooking for ½ hour or until hens are tender.  Serve with additional orange sauce.



Klaus Christ's Parisian Schnitzel

Serves 6


3 pounds chicken breasts, skinned, deboned, pounded thin

salt, pepper, flour

2 to 3 eggs, beaten well

peanut oil 


½ cup white wine

2 tablespoon flour,

2 tablespoons butter

1 ½ cups chicken stock

1 to 3 teaspoons lemon juice

salt and pepper

       Cut large chicken pieces in half.  Dredge chicken with seasoned flour; shake off the excess.  Dip in egg.  Sauté in hot oil about 2 minutes per side.  Remove from pan to warming dish.

Sauce: Add wine to hot skillet and scrape up chicken bits. Reduce to 2 tablespoons and pour into a small bowl.  Clean the sauté pan. Melt butter; stir in the flour. Gradually whisk in chicken stock and bring to a boil, reducing the sauce until it thickens somewhat.  Add the wine reduction and lemon juice to taste.  Add salt and pepper to taste. Serve the sauce over the chicken. 

Note: Now you can add a few tablespoons capers to the sauce and you have Chicken Piccata!













Chicken Enchiladas

makes 10-12 enchiladas


10 to 12 flour tortillas

1 large onions, chopped

2 tablespoons butter

4 pounds chicken breasts on the bone with skin

1 red and 1 green bell pepper, roasted and chopped

6 ounces cream cheese, diced

1 teaspoon each: salt, cinnamon, cumin

1/4 teaspoon cayenne

2/3 cup milk

8 ounce jack cheese, shredded

Garnishes:  sliced black olives, chopped cilantro and salsa


       Put chicken breasts and 2 teaspoons salt in a large pot; add water just cover.  Bring to boil.  Reduce to a simmer and cook 20 minutes.  Drain and cool slightly.  Remove skin and bones.  Dice chicken meat; set aside.

       Sauté onions in butter, stirring occasionally, for 10 minutes or until limp and just beginning to brown.  Remove from heat and add chicken, roasted pepper and cream cheese.  Mix lightly to blend. Add salt, cinnamon, cumin, cayenne and salt and pepper to taste.

       Heat tortillas individually in microwave on high, about 20 seconds each.

       Spoon 1/3 cup filling down center of each tortilla and roll.  Set seam side down in greased 9x13-inch baking dish.  Pour milk over enchiladas then sprinkle with cheese.

       Bake, slightly covered, in a preheated 350-degree oven for 20 minutes. (If chilled, bake covered for 15 minutes, then uncovered for 15 minutes.)  Remove cover and broil to brown the cheese.  Garnish with sliced black olives, chopped cilantro and salsa. 



Diana’s Honey-Sesame Chicken Nuggets

Serves 2


1 ½ pounds chicken breasts, skinned, boned and cut into 1-inch pieces

1 cup cornstarch

1/2 teaspoon baking soda

2 teaspoons oil

2 tablespoon Hosin Sauce

1 tablespoon honey

1/4 cup sake

2 teaspoons toasted sesame seeds


       Mix the cornstarch with the baking soda. Lightly dust chicken with cornstarch mixture.  Sauté chicken in hot oil in a large non-stick skillet.  Remove chicken from the skillet and drain on paper towels; set aside in warm serving dish. Reheat the skillet and stir in sake while scraping up chicken bits. Reduce the sake to 1 tablespoon. Stir in Hosin sauce and honey.  Reduce the mixture to a thick, glaze. Add chicken back to the skillet and toss with the glaze.  Return the glazed chicken to the serving dish and sprinkle with sesame seeds.



Quick Orange Chicken Piccata

Serves 4

Note: For a richer sauce see the Orange Sauce recipe.

3 pounds chicken breasts


salt and pepper

1 tablespoon butter

1 tablespoon oil

1 cup orange juice

1 teaspoons minced sage

2 tablespoons. butter

2 teaspoons minced sage


       Remove the skin and bones from the chicken and pound 1/8-inch thick. Season with salt and pepper. Dredge chicken in flour, shaking off excess.  (Note: cook chicken in batches.) Add butter and oil to a heavy skillet (not non-stick) Sauté chicken in butter and oil about 30 seconds per side.

       Pour off excess oil. Add 3/4 cup orange juice to skillet. Boil until reduced to a glaze, while scraping up browned chicken bits, about one minute.  Add remaining juice and 1 ½ teaspoons sage.  Season sauce with salt and pepper to taste.  Boil until mixture just coats spoon, then swirl in 3 tablespoon. butter.  Pour in any juices that have accumulated from chicken.  Spoon sauce over chicken.  Sprinkle with sage.

Chicken Burritos


3 cups cooked chicken, cubed

3 scallions, chopped

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon pepper

8 flour tortillas

2 cans kidney beans, mashed with a fork

1 7-ounce can whole green chilies, sliced lengthwise

8 slices cheddar cheese

Garnish: salsa, avocado, lemon juice, sour cream


       Combine first 5 ingredients; set aside. Wrap tortillas in foil and heat them in 350-degree oven for 15 minutes.  Layout tortillas and spread with beans, chicken mixture and slice chili.  Roll up the burritos.  Arrange in large greased dish covered with foil.  Bake in preheated 350-degree oven for 15 minutes.  Remove foil; add cheese; bake 10 minutes.  Serve topped (in order) with salsa, avocado slices, lemon juice, sour cream.













Chicken Fajitas

Serves 4

Note: substitute freshly squeezed lime juice for the sauce if you’re a fajitas purest.  I find it personally too dry without the sauce for my taste.

Yogurt-Cilantro Sauce:

1 cup plain yogurt

1 clove garlic, pressed

1 teaspoon cumin

¼ cup chopped cilantro

1 tablespoon fresh lime juice

salt and pepper to taste 

3 pounds chicken breasts, skin and bone removed, thinly sliced

chili powder

1 large onion, thinly chopped

2 medium peppers (red and green),chopped

1 package flour tortillas, 1 to 2 per person


salt and pepper


       Gently stir all sauce ingredients and set aside. Set aside 1 tablespoon chopped red pepper for a garnish. Sprinkle chicken lightly with salt and chili powder; set aside.

       In a 12-inch non-stick skillet, sauté onions and remaining peppers with a pinch of salt and pepper for about 6 minutes; set aside. Sauté chicken until it just turns white.  Mix in vegetables and reheat for 2 minutes, or until chicken is no longer pink in the center.

       Heat tortillas individually in microwave, about 25 seconds on High.

       To serve, spoon fajita mixture down the center of each tortilla; spread about 1 tablespoon of sauce on top of mixture and fold.  Cut each fajita in half on the diagonal.(You may want to reheat the fajitas briefly in the microwave at this point.) Top each half with a dollop of sauce garnished with red pepper.



Chicken Tostada

Serves 4


2 ½ pounds chicken breasts

Marinade: 3 tablespoons corn oil, 3 tablespoons lime juice, ½ teaspoon oregano

4 large flour tortillas

2 tortilla shell molds*


shredded lettuce

sliced black olives

chopped green onions or mild sweet onion

chopped red pepper

chopped cilantro

grated cheddar

Optional: sliced jalapeno peppers

garnish: sour cream and salsa


       Chicken: Remove the skin and bones from the chicken breasts and slice into thin strips. Marinate chicken 2 to 3 hours.  Drain and pat dry.  Sauté in non-stick skillet; set aside.

       Tortilla Shells: Lightly oil tins or bowls.  Lightly brush tortillas with oil; press into tins. Bake in preheated 350-degree oven for 14 minutes or until lightly brown and crisp. Cool. 

       Assembly: Put the shredded lettuce into a large bowl. (Don’t use too much lettuce as you have lots of vegetables to mix in.) Toss in olives, green onion, red pepper and cilantro.  Add lettuce mixture to each tortilla shell. Add in order: chicken, cheddar, salsa and a dollop of sour cream. 

*Note: If you don’t have tortilla shell molds you can substitute open-proof bowls.



Diana's Fried Chicken

Serves 6

pressure cooker-deep fryer


3 pounds chicken drumsticks


1 beaten egg mixed with 1/2 cup milk

1 to 1 ½ cup flour

3 tablespoons poultry seasoning


       Heat oil in pressure cooker on High.  Cut loose skin and fat off chicken legs and salt lightly. Mix flour and poultry seasoning in a paper bag. 

       Cook chicken into two batches. When oil is heated, dip half the chicken in egg-milk mixture, shake in flour bag and lower carefully into oil.  Gently stir. Fry uncovered for 2 minutes.  Lower heat to med-high, cover pressure cooker and fry an additional 14 minutes.  Remove lid carefully.  Remove chicken with tongs and drain on paper towels.  Repeat with the second batch of chicken.

       Serve hot or at room temperature.















Barbecued Chicken Sandwich

Serves 4

2-1/2 pounds chicken, cooked

1 small onion, sliced

1/4 cup chopped green pepper

1 clove garlic, minced

1 teaspoon olive oil

8 ounces tomato sauce

3 tablespoons tomato paste

2 tablespoons brown sugar

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon dry mustard

4 drops red pepper sauce

4 good quality hamburger buns, split


       Slice chicken into thin strips.

       Sauce: Sauté onion, pepper garlic and oil. Add remaining ingredients except chicken and buns. Mix well.  Simmer, covered, 20 minutes Add chicken strips and heat thoroughly. Lightly toast the buns. Serve sandwiches open-faced. Spoon equal amounts of mixture onto each bun half.



Microwave Chicken Marsala

Serves 4 to5


8 ounces mushrooms, sliced

1 tablespoon each: olive oil and butter

2 pounds chicken breasts: skinned, deboned and sliced into strips

1/2 cup julienne carrot strips

1 tablespoon fresh minced parsley

½ cup chicken broth

1/3 cup Marsala

2 teaspoons cornstarch


       Sauté mushrooms in olive oil and butter. Lightly salt and pepper. Sprinkle with 2 tablespoons Marsala. Set aside.

       Sauté chicken and lightly salt and pepper. Remove from pan.  Add remaining Marsala to hot pan, scrape up chicken bits and reduce somewhat.  Remove from heat.

       In glass casserole, mix cornstarch into chicken broth. Add Marsala, parsley and carrots.  Cover with lid and microwave on high for 3 minutes.  Reheat with chicken and mushrooms.



Chicken George

Serves 4                                                                                                   John Gough



1/3 cup lemon juice

1/4 cup Olive oil

1/2 tablespoon cumin

1/2 tablespoon garlic

1/2 tablespoon oregano

4 half chicken breasts, boneless and skinless

seasoned bread crumbs

1 can whole Ortega chilies

Jack cheese, sliced thinly

1/2 tablespoon hot red chili


       Mix marinade ingredients together, Stir in chicken and refrigerate overnight.

       Drain chicken, dip in breadcrumbs and place in greased baking dish, top side down.  Bake in preheated 450-degree oven for 10 minutes.

       While chicken in baking prepare the chilies by cutting each in half sidewise and removing the veins and seeds. Dry with paper toweling.

       Turn over the chicken breasts and cover each with ½ chili topped with a thin slice of with Jack cheese. Bake for another 10 minutes.












Curry Coconut Chicken and Chicken Curry Sandwiches

Serves 12

Make two days ahead

Curry Paste:

1-1/3 cups finely chopped onion

1/2 cups minced fresh cilantro

1/2 cups minced fresh lemongrass*

1/4 cups turmeric

1/4 cups minced fresh ginger

1/4 cups ground cumin

12 large garlic cloves, halved

1 tablespoon dried crushed pepper

12 chicken breast halves (about 8 pounds), deboned, skinned and chopped into 1-inch pieces

8 cups canned unsweetened coconut milk or reduced-fat coconut milk. 

Blend all curry paste ingredients in a small food processor to a dry paste, stopping frequently to scrape down sides of work bowl.  (Paste can be prepared 3 days ahead, covered and refrigerated.)

Mix chicken with 1 ¼ cup curry paste. Stir fry the chicken in oil in 4 batches over medium-high until the chicken just turns white in color.  Add coconut milk and simmer until chicken in cooked through, stirring occasionally, about 3 minutes.  Transfer chicken to plate.  Boil liquid until reduced to thick sauce.  Season with salt to taste.  Add chicken to sauce.  Refrigerate chicken curry overnight. 

Reheat on top of stove.  Be careful not to allow the curry to come to a boil. Freezes well. 

Leftovers?  Make chicken curry sandwiches.  Finely chop chicken-curry mixture. Add salt to taste. Lightly toast bread or use pita pocket bread. Serve with Boston lettuce. 

*Note:  See Cooking with Lemon Grass in the Miscellaneous section.



Chicken in Squash Shells

Serves 4

Note: See the end of recipe for a Mexican sauce substitution.

2 medium Acorn squash

1 tablespoon melted butter

Soy-Ginger recipe

1 tablespoon salad oil

1 ½ pound chicken breasts, boneless

½ cup each finely diced red bell pepper and jicama (peeled)

1 small onion, finely chopped

6 ounces firm-ripe tomatoes, finely diced

½ teaspoon pepper, coarsely ground

¼ cup chopped green onions

Garnish: sour cream

Soy-Ginger Sauce

2 tablespoons reduced-sodium soy sauce

2 tablespoons dry sherry

¾ cup chicken broth

1 tablespoon cornstarch

½ tablespoon brown sugar

1 teaspoon fresh ginger, minced


        Lightly coat squash with salad oil.  Prick squash bake in prheated 350-degre oven for 1 ½-hours or until tender when pierced.  Cut in half crosswise and remove seeds and some of pulp. Brush with melted butter and lightly salt inside of squash.

        Cut chicken into ½-inch pieces and sauté until it just turn white.

        Stir together all the Soy-Ginger Sauce ingredients; set aside.

        Sauté bell pepper, jicama, onion, and pepper to pan; cook, stirring for 8-10 minutes.  Stir in tomato. Add sauce; boil until thickened. Toss with chicken.  Season to taste.

        Place squash in individual bowls and fill with chicken mixture. If at room temperature, bake in preheated 350-degree oven for 30 minutes. Garnish with a dollop of sour cream and sprinkle with green onion. 

Mexican Preparation: For the sauce, substitute pureed chipoltle in adobo sauce for ginger. Substitute chili sauce or ketchup for soy sauce; reduce brown sugar to taste. Perhaps substitute tequila for sherry!
















Chicken Saltimbocca

4 Servings


8 thin-cut, boneless, skinless chicken cutlets, about 2 pounds, 5 to 6-inches long

8 thin slices prosciutto or Black Forest ham

8 thin slices Yarlsberg Swiss cheese

1/2 cup flour

2 eggs, beaten with 2 tablespoons milk

1 cup seasoned breadcrumbs

1/2 cup Parmesan cheese, finely grated


olive oil

½ cup chicken broth

½ cup sweet Marsalla

1 tablespoon cornstarch

½ cup chicken broth

1 to 2 teaspoons lemon juice

Garnish: thinly sliced fresh basil leaves


       Trim ragged edges of chicken cutlets as necessary; pat dry. . Press 1 slice of prosciutto and 1 narrow slice of cheese on each breasts and roll up.

       Mix crumbs with Parmesan cheese. Dip rolls in flour, then in egg. Dip in crumb mixture and shake off excess. In a 12-inch non-stick fry pan, with medium-high heat, melt 1 tablespoon butter and 1 tablespoon olive oil. Cook rolls in at least two batches; do not crown the pan. Sauté rolls about 2 to 3 minutes per side, or until they are golden brown. If browning too quickly, turn down the heat to medium or medium-low. Drain on paper towels and transfer to greased baking dish (can be refrigerated at this point). Repeat for the second batch, cleaning the pan and adding more butter and oil if necessary. Pour off some of the grease remaining in the pan.  Over medium-high heat, reduce Marsalla by half while scrapping the pan to loosen the chicken bits.  In a small bowl, whisk ½ cup chicken broth with cornstarch; return to the pan with the Marsalla and bring to a boil, stirring constantly, until sauce thickens. Add (lemon juice) salt and pepper to taste; set aside.

       Bake chicken rolls uncovered in preheated 350-degree oven for 30 minutes, (40 minutes if refrigerated).

       When rolls are done, transfer to a warm plate.  Strain liquid remaining in the baking dish into the sauce.  Reheat sauce, pour over rolls and garnish with basil.



Stir Fried Chicken and String Beans

Serves 2


fresh whole string beans, stem end removed

2 tablespoons soft candied ginger, minced

1/3 cup low-salt soy sauce

2 half chicken breasts, deboned and skinned

1 tablespoon oil 

      Bring about one quart of water to boil in saucepan.  Add string beans (do not cover).  Boil until crisp-tender, about 3 minutes.  Strain and dunk into a bowl of cold water to stop the cooking. Drain and pat dry with paper towels.  Put beans in a medium-sized bowl; mix with soy sauce and ginger.

      Slice chicken into thin, narrow strips.  Mix together with the string beans and ginger-soy sauce.  Pour into a zip-lock plastic bag to marinate 15 minutes to ½ hour. 

      Drain chicken, beans and ginger; discard liquid.

      In large, non-stick frying pan, heat oil until hot.  Add chicken mixture and stir-fry, stirring constantly until chicken turns completely white, about 2 to3 minutes.  Serve immediately.   

Suggestions:  Serve over white rice.




Chicken Paella

Serves 6

4 pounds chicken thighs on the bone

1 pound cooked hot Italian sausage, sliced ¾ to 1-inch thick 

2 cups Arboria rice

1 tablespoon olive oil

½ cup dry white wine

4 cups chicken broth

½ teaspoon saffron, crumbled 

3 red bell peppers, charred, skin removed, sliced

2 tablespoons olive oil

6 cloves garlic, peeled and mashed

1 medium onion, peeled and chopped

1 bay leaves, crumbled

¼ teaspoon cayenne  

3 tablespoons cilantro, chopped

1 cup frozen peas

garnish orange slices


        Salt chicken and bake in a preheated 350-degree oven for 30 minutes, or until thoroughly cooked.  Remove from oven, cover lightly with foil and let cool one hour.

        Put rice in a fine sieve and rinse well under cold running water; shake to drain. Toast rice in medium saucepan with one tablespoon olive oil. Remove from pan and set aside. In same sauce pan, add wine, broth, saffron, pepper and bring to boil.  Add rice and mix well.  Cook, covered, over lowest heat for 20 minutes; set aside.

        Sauté garlic, onion, bay leaves, cayenne, and bell pepper until onion is soft, about 10 minutes. Lightly salt; set aside.

        Remove bones and skin from chicken; leave chicken in large pieces.  Combine chicken with sausage. In a large bowl, mix rice, onion mixture, peas and cilantro.  If mixture appears too dry, add more chicken broth.  Season to taste.

        Oil a 13 by 9-inch baking dish; Add chicken and sausage. Top with rice mixture. Cover with foil.  (Remove from refrigerator 2 hours before cooking.) Bake in preheated 350-degree oven for 1 to 1 ½ hours, or until center of rice is hot, Remove foil for last 15 minutes. Garnish with orange slices.

8 chicken thighs

½ cup flour

2 tablespoon butter

1 tablespoon olive oil

1 pound mushrooms, trimmed

1 14-ounce pan S & W Ready-Cut tomatoes, drained

1 ½ cup dry white wine

1 teaspoon chicken stock base

10 ounces onion petals sautéed



     Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. In a 12-inch non-stick skillet, sauté chicken in oil and butter until golden, about 2 ½ minutes per side; set aside Add mushrooms and onions to skillet and sauté until golden, about 5 minutes. Stir in tomatoes, wine and chicken stock base. Return chicken to the skillet along with any juices. Heat to boiling, then reduce heat to a simmer. Cook uncovered, 35-45 minutes, or until chicken comes easily off the bone easily.

     Remove the chicken to a platter. Cool somewhat, then remove the chicken meat from the bones and return to the skillet. Season with salt and pepper. Reheat if necessary. Serve with sprinkled parsley. 

Suggestion:  Serve over wide, buttered noodles in a bowl.




The Best Crispy Oven-Baked Chicken

Serves 4                                                                                     Cook’s Illustrated

1 5-ounce box Melba toast

¼ cup vegetable oil

2 large eggs

1 tablespoon Dijon mustard

1 teaspoon dried thyme

¾ teaspoon. salt

½ teaspoon. pepper

½ teaspoon. dried oregano

¼ teaspoon. garlic powder

¼ teaspoon t. cayenne

4 chicken drumsticks, patted dry

4 chicken thighs, patted dry


            Brake up the toast into the bowl of a food processor. Pulse until the mixture has the texture of sand and small pebbles.

            Adjust oven rack to upper-middle position. Preheat to 400-degrees.  Line a 1-inch rimmed baking pan with foil and set large flat wire rack over the pan.

            Drizzle oil over crumbs in pie plate; toss well to coat.  Mix eggs, mustard, thyme, salt, pepper, oregano, garlic powder, and cayenne with fork in a shallow dish.

            Working one piece at a time, coat chicken with egg mixture.  Set in Melba crumbs and press to coat on both sides.  Place on rack.  Bake about 40 minutes.




Grilled Chicken Kebabs

Serves 2                                                                                                         

1 ½ chicken breasts, skinless and boneless, cut 1 to 1 ½-inch chunks


¼ cup olive oil

6 small garlic cloves, mashed

¼ cup cilantro

½ teaspoon salt

1 teaspoon coarsely ground pepper

1 teaspoon curry powder 

Optional: Tomato-Raison Sauce (serves 4):

½ cup raisins

1/3 cup tomato sauce

1 tablespoon brown sugar

1 tablespoon cider vinegar


     Marinade: Add all marinade ingredients to blender or small food processor and pulse until mixed.  Pour into a medium bowl and stir in chicken. Pour chicken and marinade into a 1-quart zip lock plastic bag. Marinate at least 3 hours or overnight in the refrigerator. 

     Optional Tomato-Raisin Sauce: Soak raisins in hot water for 10 minutes, then drain. Puree all ingredients in a small food processor or blender.

     Grilling: Oil the barbecue grill, then preheat on High. Skewer the chicken.  Turn down the heat to medium-high and grill 4 minutes per side for a total of 8 minutes. Do not overcook. Watch out for flaming! Serve the raisin sauce in small individual bowls to accompany the chicken kebabs.



Dancing Chicken

Serves 4 to 6                                                                                           Dick Napp


4 chicken breast halves, boned and skinned

1 tablespoon rice wine or dry sherry

1 tablespoon oyster sauce

1 tablespoon sesame oil

8 ounces shitake mushroom caps sliced ¼ inch

3 whole green onions, sliced 1-inch on diagonal

1 package fresh wide rice noodles or 8 ounce dried rice noodles

2 tablespoon fresh ginger, minced

3 cloves garlic, finely minced

1 crushed red pepper

2 tablespoon cooking oil

¼ cup water

12 ounces bean sprouts

Optional: Chinese peas, sliced on diagonal 


¼ cup chicken stock

¼ cup rice wine or dry sherry

2 tablespoons oyster sauce

1 tablespoon sesame oil

1 tablespoon cornstarch

1 teaspoon sugar

¼ teaspoon pepper


Rinse chicken and pat dry.  Cut into thin strips. Marinate overnight in rice wine and oyster sauce.

Slightly undercook fresh noodles in boiling water with ½ tablespoon oil and ½ tablespoon salt.  Stir frequently.  Drain and set aside. Follow package directions for the dried rice noodles.

            Combine all wok sauce ingredients in small bowl. 

            Heat a heavy 12-inch non-stick skillet on highest heat.  Add 1 tablespoon cooking oil.  Add chicken and toss for 1 minute or until just turns white. Immediately transfer to plate.  Add remaining 1 tablespoon oil.  Add vegetables, garlic and red pepper; toss briefly.  Add water and noodles; stir-fry for about 2 minutes.

            Stir sauce, then add to skillet.  Return chicken to wok.  Stir and toss until all ingredients are glazed with the sauce.  Taste to adjust seasoning.  Immediately transfer to heated dinner plates and serve.



Miso Chicken with Peanut Butter

Serves 2-4

boneless chicken thighs

 Marinate overnight:

1 tablespoon miso (fermented soybean paste)

1 tablespoon smooth peanut butter

1 tablespoon soy sauce

1 tablespoon sugar

1 teaspoon lemon juice

1 teaspoon minced fresh ginger

1 garlic clove, minced 

cooked rice


Oil barbecue grill and preheat.  Add chicken to one side of the grate and grill 3 minutes per side on medium-high heat. Turn off the heat on the side with the chicken and turn the other side to Low. Cook an additional 17 minutes.  Serve with rice.



Shredded Chinese Chicken Salad


Serves 4                                                                                             Kitzen Gough


4 cups cooked, seasoned chicken, shredded

iceberg lettuce shredded, about 2 cups

2 small red bell peppers cut into thin strips

3 scallions thinly sliced

1 cup bean sprouts, rinsed

1 cucumber quartered lengthwise and sliced

2 cups chow mein noodles 

Peanut Dressing:

4 tablespoons unsalted peanuts

juice of 1 lime

1/4 cup rice wine vinegar

1 tablespoon soy sauce

½ teaspoon sesame oil

¼ teaspoon each salt and pepper 

3 tablespoons vegetable oil


            Puree peanuts in blender, frequently scraping down the sides to form a paste. Add all the remaining dressing ingredients except vegetable oil and blend until smooth.  With machine running add vegetable oil blending until smooth and slightly thickened. Toss all remaining ingredients with dressing and serve.



Spicy Braised Chicken with Ginger

Serves 6                                                                                The Choy of Cooking


2 tablespoons olive oil

2 tablespoons sesame oil

1 whole chicken or 3 pounds chicken parts

½ cup soy sauce

½ cup sherry

6 slices (1/4-inch each) fresh ginger, bruised

2 stalks green onion, cut in 2-inch pieces

3 whole star anise

1 tablespoon Sichuan peppercorns

1 ½ tablespoons sugar

6 sprigs cilantro


      In large heavy non-stick pan, heat olive oil and sesame oil. Brown chicken on all sides in two batches. Transfer chicken pieces to a heavy pot; set aside. Wipe up excess oil with paper towel.  Add soy sauce, sherry, ginger, green onions, star anise and peppercorns. Bring to a boil and scrape sauté pan. Pour liquid over chicken.  Bring pot to boil, cover with foil and a heavy lid. Transfer to a preheated 350-degree oven and bake for 10 minutes. Lower heat to 300-degrees for 10 minutes. Remove pot from oven; remove white meat when it reaches 160-degrees. Return pot to oven and cook an additional 10 minutes. Remove chicken to a platter and set aside. Strain liquid from pot and discard spices; return to pot. Add sugar and simmer, covered, for 5 minutes more.  

      Add the chicken back to the with the strained cooking liquid  When ready to serve, reheat. Serve chicken and some liquid over hot rice garnished with cilantro.



Roast Turkey Parts & Gravy

Note: Make stock on Tuesday.                              Cook’s 11/08, revised 12/10


Turkey (Wednesday):

1 fresh turkey, 12-15 pounds, cut into whole breast w wings attached and two hindquarters

2 additional large thighs

3 medium onions, chopped

3 medium celery ribs, chopped

2 medium carrots, peeled and chopped

5 springs thyme

5 cloves garlic, peeled and halved

1 cup turkey stock

unsalted butter, melted


2 cups reduced turkey stock

4 tablespoons unsalted butter

4 tablespoons flour

1 bay leaves

pepper to taste

(balsamic vinegar)


      Turkey: Adjust oven rack to lower-middle position and preheat to 275-degrees. In large rimmed baking sheet, add all vegetables. Pour in broth. Place wire rack on top of vegetables.

      Rinse the turkey and pat dry with towels. Trim excess skin and fat. Brush turkey pieces with melted butter and pepper. Place breast skin side down and drumsticks and thighs skin side up on rack, leaving at least ¼ inch between pieces.

      Roast turkey pieces 1 hour. Using wads of paper towels turn breast skin-side up. Test the temperature of the various pieces with instant-read thermometer. Add oven-meat thermometer to smallest single thigh piece (as this piece will probably reach its optimum temperature first). Continue cooking; remove breast at 160 and the thighs at 175.

      Lightly tent turkey and let rest 1 ½ hours.

      Strain vegetables and liquid from baking sheet through colander set in large bowl. Press solids with back of spatula to extract as much liquid as possible. Discard vegetables. Add turkey stock to the liquid make 4 cups.     

Gravy: Meanwhile, in a medium saucepan, heat butter, when foaming subsides, add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about 5 minutes. Whisk in 4 cups turkey broth and gradually bring to boil. Reduce heat to simmer and cook until reduced to 3 cups. Remove gravy from heat; add bay leaf. Adjust seasonings by adding turkey base, pepper and balsamic vinegar if too sweet. (See below for gravy problems)     

Carving: Remove large pieces of skin and set aside. Carve ½ breast from the bone. Using an electric knife, cut into vertical thin slices. Remove thigh meat from the bone and cut large pieces parallel to the bone. Don’t attempt to carve drumstick.  Arrange sliced turkey on a large platter. Drizzle with turkey stock or chicken broth. Cover turkey pieces with large pieces of the skin. Cover all with plastic wrap and refrigerate. Reheat turkey at 350 degrees for 30 minutes. The skin should be crispy by now. Slice the skin into thin strips and arrange down the center of the turkey platter.  To the side you can serve the whole drumsticks and wings. 

Revised 2010 

Gravy Problems & Solutions:

Drippings taste burnt. Cook turkey in roasting pan on a heavy baking sheet.

Drippings too salty: Use only homemade turkey broth with no salt. Do not brine bird longer than recommended. Rinse bird thoroughly after brining. Use turkey base instead of drippings.

Too thin: Simmer until reduced or add more roux.

Lumpy: whisk or press through a fine strainer.

Gravy is separating and fat is rising to top: Skim almost all the fat. Add more broth and boil hard to emulsify. If the fat is still separating, take gravy off heat and whisk in 1 tablespoon cold butter for every 1 cup gravy.



Mahogany Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

Camilla Saulsbury won $100,000 for this recipe at the 2005 National Chicken Cooking Contest.


Serves 4                                                                                         The Oregonian


Cilantro Chimichurri:

1 cup chopped fresh cilantro leaves

¼ cup plus 2 tablespoons extra-virgin olive oil

3 large cloves garlic, minced

¼ teaspoon salt

1/8 teaspoon black pepper 

Mahogany Chicken:

5 tablespoons dark brown sugar

3 tablespoons Dijon mustard

2 tablespoons hoisin sauce

2 teaspoons balsamic vinegar

½ cup plus 1 ½ teaspoons lime juice (about 8-9 limes) divided

1 ½ pounds boneless, skinless chicken breast halves, cut in 1 ½-inch cubes 

Sweet Potatoes:

2 large sweet potatoes or yams, peeled, and cut into half-inch pieces

2 tablespoons unsalted butter

1 teaspoon chopped canned chipotle chile

1 teaspoon adobo sauce (from canned chipotle

¾ teaspoon ground cumin

½ teaspoon lime zest

¼ teaspoon salt

1/8 teaspoon pepper

Cilantro springs


      Soak 8 bamboo skewers in water for 30 minutes while you prepare recipe. 

Chimichurri:  In small bowl, mix together chopped cilantro, olive oil, garlic, salt and pepper. Set aside. 

Mahogany Chicken:

      In medium bowl, mix together brown sugar, mustard, hoisin sauce, and vinegar. Reserved two-thirds of this mixture. To remaining one-third, add ½ cup lime juice and stir in chicken. Cover and refrigerate.

Sweet Potatoes:

      Place sweet potatoes in heavy sauce pan and over boiling water. Cook covered over medium high heat until tender, about 15 minutes.

      Reserve 1/6 cup cooking liquid. Then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle chile, adobo sauce, remaining 1 ½ teaspoons lime juice, cumin, lime zest, salt and pepper. Mash potatoes.     

      Thread chicken on skewers. Broil about 6 inches from heat, basting with reserved Mahogany sauce until done, about 8 minutes.

      To serve, divide potatoes among four plates, Top each with two skewers of chicken and drizzle with chimichurri. Garnish with cilantro sprigs.













Ginger Chicken in Lettuce Wraps


Serves 2



2 tablespoons minced fresh ginger

1 clove garlic, minced

½ cup fresh lime juice

3 tablespoons sugar

1 tablespoon soy sauce

1 teaspoon chili sauce 


¾ pound chicken breast tenders,

deveined and diced

3 cups thinly sliced Napa cabbage

¼ cups pickled ginger, coarsely chopped

¼ cup cilantro leaves, chopped

salt and pepper

vegetable oil

Boston lettuce or lumpia wrappers

Dressing: In a small bowl, combine ginger, garlic, lime juice, sugar, soy sauce and chili sauce. 

Topping: Pour ¼ of the dressing over chicken in a separate bowl; cover and set aside for 10 minutes. 

      In a large bowl, combine sliced cabbage, pickled ginger and cilantro. Pour ¾ of the remaining dressing over top and toss together. Set aside.

      Drain chicken; sprinkle with salt and pepper. Sauté until no longer pink.

      Arrange lettuce leaves on plate. Fill with cabbage mixture and top with chicken. If using lumpia wrappers, mix cooked chicken into cabbage mixture before wrapping.


 Chicken or Turkey Soft Tacos

Serves 4                                                                                              Matthew Card


Red Sauce:

1 to 2 cups Aunt Betty’s South of the Border Enchilada Sauce

¼ cup chopped yellow onion

¼ cup chopped cilantro

2 cloves garlic, minced

pinch sugar 

Green Sauce:

1 pound tomatillos, husked, rinsed well and quartered

2 small Serrano chilies, seeded and coarsely chopped

1 small onion, coarsely chopped

4 cloves garlic, coarsely chopped


1 cup water

¼ cup packed chopped fresh cilantro

pinch sugar 

2 cups cooked chicken or turkey, preferably dark meat

Olive oil

1 medium-large red onion, halved and sliced lengthwise into ¼-inch slices

4 large poblano chilies, corded, seeded and sliced into ¼-inch slices

1 teaspoon cumin

pinch salt

2 limes (juice of one lime, the other quartered)

sour cream

at least 16 thin corn tortillas, use 2 for each taco


      Choose to make either the red sauce (quick) OR the green sauce recipe.

      Red Sauce: Combine enchilada sauce, onion and garlic. Simmer about 15 minutes. Mix in cilantro.  Add sugar and salt to taste. Return sauce to saucepan.

      Green Sauce: Combine tomatillos, Serrano chilies, onion, garlic, pinch salt and water in large saucepan. Bring to simmer over medium-high heat, cover, reduce heat to low and cook until vegetables are very tender, about 15 minutes. Strain, reserving a few tablespoons of the cooking liquid, and process mixture with cilantro in blender until smooth. Add 1 to 2 tablespoons of the reserved liquid if necessary. Add sugar and salt to taste; return sauce to pan.

      Add turkey to sauce and bring to simmer. Reduce heat to low, cover and cook until turkey is soft and has absorbed sauce, about 10 minutes.  If too thick, add some water or chicken broth.

      Meanwhile, heat oil in large non-stick skillet.  Add red onion, poblano chilies, cumin and large pinch salt. Sauté on medium-low heat, stirring occasionally, until soft and browned, 12 to 14 minutes (add splash of water if necessary to prevent sticking). Sprinkle liberally with lime juice.

      Put meat and vegetables in separate serving bowls along with lime wedges and sour cream. Warm the tortillas. Let your guests make their own tacos.



Chicken Punjabi Curry

Serves 4                                                                                         The Oregonian


1 tablespoon vegetable oil

4 boneless, skinless chicken thighs, cut in ½-inch cubes

¾ cup chopped onion

8 ounces crimini mushrooms, sliced

3 tablespoons water plus ½ cup (divided) 

1 pound spinach, cleaned, stems removed and coarsely chopped

1 5-ounce jar Trader Joe’s Spinach Punjab sauce

1 red pepper, crushed

1 teaspoon salt

hot cooked basmati rice or couscous


      Sauté chicken in oil in large skillet. Remove chicken from skillet; add onion and sauté for 1 minute. Add mushrooms and 3 tablespoons water; cook, stirring occasionally until mushrooms are soft, about 3 minutes.

      Stir spinach and chicken into onions and mushrooms. Add sauce, red pepper and salt to taste. Add remaining ¼ cup water to jar of Punjab sauce, shake and add to pan.  Simmer for 5 minutes, stirring.



Mexican Tortilla Soup

Serves 4 as a light main course


4 corn tortillas

olive oil

6 cups chicken broth

pieces of onion, celery and parsley

1 ½ pounds butternut squash, peeled, and cut in ½-inch cubes, about 4 cups

1 medium onion, chopped

1 tablespoon minced garlic

1 14 ½-ounce can diced tomatoes w green chilies

2 cups shredded cooked chicken, about 1 whole breast

1 jalapeno minced or ½ teaspoon red pepper flakes

juice of two limes

garnish: sour cream, chopped cilantro


Brush tortillas lightly with olive oil. Cut into thin strips and arrange on cookie sheet. Bake at 400-degrees for 8-10 minutes. Set aside.

Place breasts into large stock pot. Cover with water and add a little onion, celery and parsley for flavor. Bring to a boil and simmer for 20 minutes. Drain and cool breasts in covered bowl. Shred meat with a fork. Set aside.

            Sauté onion until turning brown; add garlic and cook until fragrant.

            In a large stock pot, bring broth, squash, onion, garlic, tomatoes, chicken and pepper. Bring to a boil; simmer uncovered until squash is tender, about 5 minutes. Stir in lime juice. Add salt and pepper to taste.

            Put half tortilla strips into the bottom of each bowl. Add soup and top with remaining strips. Garnish with cilantro and sour cream.














Butterflied Chicken with Herbs & Sticky Lemon

Serves 4           Elise Lalor, Winner of 2009 National Chicken Cooking Contest


1 whole chicken, backbone and breastbone removed and flattened

2 teaspoons kosher salt

2 teaspoons pepper

10 springs sage

5 sprigs thyme

10 cloves garlic

2 tablespoons olive oil

¼ cup sherry vinegar

1 lemon, thinly sliced

¼ cup honey

2 tablespoons adobo sauce

¼ cup chopped parsley


      Preheat oven to 400-degrees.

      Sprinkle chicken with salt and pepper. On roasting rack, place rosemary sprigs, thyme sprigs and garlic. Arrange flattened chicken on top and sprinkle with olive oil. Place chicken in oven for 20 minutes. Pour sherry vinegar over chicken and cook additional 15 minutes. Place lemon slices over chicken.

      In small bowl, mix honey and adobo sauce; brush over lemon slices. Bake chicken additional 10 to 15 minutes. Cover chicken with foil if it starts to burn. Test for doneness by inserting thermometer into thickest part of the thigh without touching the bone. It should register 170 degrees.

      Remove chicken to platter and sprinkle with parsley.















Sloppy Chicken Tamale

Serves 2

1 whole chicken breasts

enchilada sauce

2 cups chicken broth

1 cup masa flour

1 small can corn


1 tablespoon butter

¼ cup crumbled cotija or feta cheese

fresh cilantro leaves, chopped


Bring 2 quarts of water to a boil.  Add chicken breasts and 1 teaspoon salt.  Simmer covered for 20 minutes. Drain and drench in cold water to cool.  Dry chicken with paper towels.  Shred chicken with a fork and add to a small saucepan.  Mix in enchilada sauce to taste.  Bring to a boil and simmer gently for about 3 minutes.  Add some water if it gets too thick.

            Add chicken broth to a medium saucepan.  Whisk in masa.  Bring to a boil stirring constantly.  Stir in butter and corn.  Add salt to taste.

            Layer the following in order into wide bowls: creamy masa, chicken chili mixture, cheese, cilantro.













Chicken Tenders


1 package fresh Chicken Tenders


1/3 cup buttermilk (preferably) or milk

1 tablespoon olive oil

heavy, non-stick frypan 

Crunchy Topping:

¼ cup flour

2 tablespoons cornmeal

½ teaspoon salt 

Quick Topping:

Progresso Seasoned Bread Crumbs 

      (1) Rinse chicken in cold water and pat dry with paper towels. Lightly salt the pieces.

      (2) Add buttermilk to shallow bowl. Pour topping mixture onto a salad plate.

Dip each piece of chicken into buttermilk; shake off excess. Choose one of the two topping mixtures. Coat both sides of chicken pieces with topping, pressing gently to adhere; shake off excess.  Repeat with all the pieces of chicken.

      (3) Add olive oil to fry pan and heat on high until almost smoking.  Add chicken pieces to pan, cooking them for about 1 ½ minutes per side.  Turn down the heat if it looks like the chicken is burning.  Cut one piece in half to determine doneness.  It should be white inside, not pink. Remove chicken to a platter and pat lightly with paper towel to soak up excess oil.       

Note: If you want to freeze portions for other meals, complete steps (1) and (2). Let the chicken pieces dry somewhat on both sides. Wrap individual meal-size portions in plastic wrap.  Then put the portions into a quart-size, zip lock vacuum bag.  Pump out the air and freeze.  To thaw, remove a portion to the microwave and thaw on Power setting 2.  Proceeds with step (3).



Chicken and Vegetable Cobbler

Serves 4                                                                                           The Oregonian


2 tablespoons olive oil

2 medium carrots, peeled and cut into coins

2 cups crimini mushrooms, cut ¾”

1 leek, thinly sliced

salt and pepper

1 ½ cups chicken broth

1 sprig fresh thyme

1 tablespoon butter

8 boneless chicken thighs, cut ¾-inch

1 cup peas

2 tablespoons cornstarch

Optional: ¼ cup crème fraiche or cream

Biscuit Topping:

1 ½ cups flour

1 ½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

3 tablespoons butter

¾ cup buttermilk

1 egg


Preheat oven to 400-degrees. Put oil in large non-stick skillet over medium-high heat. Sauté carrots and mushrooms for about 5 minutes. Sprinkle with salt and pepper. Add leeks and sauté for about 3 minutes. Push vegetables to the sides of the pan and add chicken to the center. Sauté until the chicken is just white on the outside.

Add broth and thyme to the skillet; bring to a boil.  Reduce to a simmer and cook until carrots are almost tender, 8-10 minutes. Whisk cornstarch with a few tablespoons broth to make slurry. Add slurry to skillet and stir until liquid thickens slightly. Stir in peas and 1 tablespoon butter. When butter has melted, stir in crème fraiche. Adjust seasonings. Then discard thyme and transfer everything to an ovenproof dish.

Biscuit Topping: In a medium bowl, whisk flour, baking powder, baking soda and salt. Add 2 tablespoons butter broken into small pieces. Crumble the butter into the flour with your fingertips. Beat egg with buttermilk in small bowl and pour into the flour mixture. Stir with a fork until it just comes together. It should be sticky.

Drop spoonfuls of batter on top of vegetables and chicken, covering as much surface area as possible. Bake for 20 to 25 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.



James Beard’s Turkey and Stuffing Hash

Makes 4 servings

1 large onion, finely chopped

¼ cup butter (1/2 stick)

2 cups leftover stuffing

1 ½ cups chopped cooked turkey

½ cup chopped green bell pepper

¼ cup turkey or chicken broth

2 tablespoons turkey gravy, whipping cream or evaporated milk

salt and pepper



In a heavy-bottomed skillet, sauté onion in butter over medium-high heat until soft. Add the stuffing, turkey, bell pepper and broth. Blend well with the onion and cook, turning frequently, until the hash has a slight crust distributed through it. Drizzle the gravy over the hash and season to taste with salt and pepper. Let the hash cook, without stirring, for 3 to 4 minutes or until the cream has evaporated and the bottom of the hash is nicely browned. Place a plate over the hash and, in one swift motion, flip the pan and hash over onto the plate. Sprinkle with paprika and serve.