Mountain-Style Paella

• 2 large red bell peppers, seeded
• 1/4 cup olive oil
• 1 3 1/2-pound chicken, cut into 8 pieces
• 1 1/2 pounds pork sausage, cut into 1-inch pieces
• 1 pound mushrooms, thinly sliced
• 3 pounds tomatoes (about 7 cups), chopped
• 2 tablespoons minced garlic
• 1 pound green beans, trimmed, cut into 1-inch lengths
• 1/2 cup almonds, finely ground
• 1 1/2 tablespoons chopped fresh rosemary
• 1 1/2 tablespoons chopped fresh sage
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1/2 teaspoon saffron threads, crushed
• 1/4 teaspoon dried crushed red pepper
• 2 cups Spanish short-grain white rice
• 4 cups (or more) hot canned low-salt chicken broth
• Lemon wedges

Cut 1 bell pepper lengthwise into thin strips. Chop second pepper; reserve. Heat oil in heavy 14-inch skillet or paella pan over medium-high heat. Add bell pepper strips; sauté until softened, about 6 minutes. Using tongs, transfer pepper strips to bowl; reserve. Season chicken with salt and pepper. Add to skillet and cook until brown on all sides, about 12 minutes. Transfer to plate. Add sausage to skillet; sauté until golden, about 5 minutes. Using slotted spoon, transfer to plate with chicken.

Pour off all but 6 tablespoons drippings from skillet. Add mushrooms to skillet; sauté over medium-high heat 5 minutes. Stir in tomatoes, garlic and chopped bell pepper and bring to boil. Reduce heat and simmer until almost all liquid evaporates, about 35 minutes.

Add green beans and next 7 ingredients to skillet. Stir in rice, chicken, sausage and 6 cups hot broth; bring to boil. Reduce heat to medium; simmer uncovered until chicken is cooked, adding more broth if mixture seems dry, about 30 minutes. Let stand 5 minutes. Top with pepper strips. Garnish with lemon.

Serves 8

From Bon Appetit

Chicken with Juniper Berries

• 4 Pounds Chicken Breast -- 8 pieces
• 1 Tablespoon Olive Oil
• 1 Tablespoon Unsalted Butter
• 1 Medium Onion -- finely chopped
• 1 Clove Garlic -- finely chopped
• 20 Medium Juniper Berries
• 1/2 Cup Belgian Gin
• 4 Tablespoons Water -- if needed

Season chicken with salt and pepper. Heat oil and butter over high heat until the butter melts. Add chicken pieces and saute until golden brown, 4 minutes per side. Remove chicken and set aside. Add onion to pan and saute until soft about 2 minutes. add garlic and return the chicken to the pan. Reduce heat to low, cover and cook until the meat is done about 20 minutes. Halfway through the cooking time, turn the chicken over. While chicken is cooking, crush the berries with a rolling pin. When chicken is done, flambe it with the gin. Add juniper berries to the chicken and increase heat to high. Turn the chicken constantly so they are covered in berries. Add a few tablespoons water if the broth is to dry.

Makes 8 servings

Adapted from Everybody Eats Well in Belgium

Chicken Supremes with Asparagus and Herbs

• 1 pound asparagus
• 3 tablespoons olive oil
• 1 small shallot, finely chopped
• 4 chicken breast halves
• 1/2 teaspoon dried tarragon
• 1/2 cup white wine
• 1/2 pound fresh spinach, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh chervil, finely chopped
• 1/2 cup half-and-half

Cook the asparagus in a steamer.

Heat the oil in a Dutch oven over medium heat. Add the shallots and cook for 2 minutes. Place the chicken on top of the shallots, add the tarragon, and season with salt and pepper. Saute the chicken until well browned. Pour the wine over the chicken and cover the pan. Simmer for 15 minutes over low heat.

Remove the chicken and keep warm. Add the spinach and cook for 3 minutes. Add the parsley and chervil, cook for 2 minutes. Add the half-and-half, simmer for 2 minutes and remove from heat. Place the chicken on the plate, put asparagus on chicken, spoon the sauce over the chicken and serve.

Makes 4 servings

Adapted from Everybody Eats Well in Belgium

Fesenjen Chicken (Chicken with Walnuts and Pomegranate)

• 2 lbs of chicken thighs (about 8), skin and excess fat removed (I bought them boneless and skinless and they were fine. )
• 3 cups of walnuts
• 1 bay leaf
• 1/2 cup of sugar
• 1/3 cup of pomegranate molasses (I used about half of this)
• 1/2 cup fresh pomegranate seeds or dried barberries, for garnish

Put chicken thighs in 4-Quart Slow Cooker.

In a large skillet, toast the walnuts over medium-high heat, stirring constantly for 3 minutes. Transfer the walnuts to a food processor and finely chop them. Add the walnuts and bay leaf to the cookers. Pour in 1 2/3 cups water (I used chicken stock to compensate for the lack of bones) and cook, covered, on the low setting for 3 to 4 hours.

Using tongs, remove the chicken thighs to a board and put the meat off the bone in large chunks. Set aside.

Turn the cooker to the high setting. Stir the sugar and pomegranate molasses into the sauce and cook, uncovered, for 1 hour until the sauce is thickened. Return chicken to slow cooker and cook until heated through. (You can speed this up and get a thicker sauce by pouring the slow cooker juices, molasses and sugar into a large saucepan, bringing it all to a boil over high heat, boiling it for 25 minutes, then adding the chicken to heat through.) Discard the bay leaf. Serve hot, sprinkled with pomegranate seeds.

Serves 4, Or 2 Big Eaters

Adapted from Secrets of Slow Cooking

Easier Chicken and Dumplings

STEW

• 2 1/2 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breast
• 2 1/2 tablespoons unsalted butter
• 2 carrots, peeled and sliced 1/4 inch thick
• 1 small onion, chopped fine
• 1/2 teaspoon salt
• 2 cloves garlic, pressed (about 1/2 tablespoon)
• 3 tablespoons flour
• 3/8 cup dry sherry
• 1/6 cup heavy cream
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon black pepper
• 4 ounces frozen peas (about 3/4 cup)
• 2 tablespoon minced parsley

DUMPLINGS

• 1 cup flour
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 2/3 cup heavy cream

1. FOR THE STEW: Bring broth to a simmer in Dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate and tent loosely with foil. Transfer broth to a large bowl.

2. Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently, for 1 minute. Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaf, and pepper, and bring to a boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.

3. FOR THE DUMPLINGS: Stir flour, baking powder, and salt together in a large bowl. Stir in cream until incorporated (dough will be very thick and shaggy).

4. TO FINISH: Discard bay leaf and return stew to a rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and half the parsley. Shape dumplings by dividing into 9 equal pieces and rolling each into a ball. Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve.

serves 3 to 4

adapted from Cook's Illustrated

Crispy Baked Chicken

• 2 boneless skinless chicken breasts
• 2 cups panko bread crumbs
• 2 teaspoons seasoned salt
• 1 egg white
• 1 tablespoon milk

Slice the chicken into fingers. Combine the panko and seasoned salt in a shallow dish. In a separate shallow bowl, beat egg and milk together. Dip the chicken into the egg, then into the bread crumb mixture. Place chicken into a 400 degree oven for about 30 minutes or until juices run clear and chicken is done.

Curried Chicken Salad

• chicken breast meat, shredded
• 1/4 cup plain nonfat Greek yogurt
• 1 teaspoon lemon juice
• 1 teaspoon curry powder
• thinly sliced scallions or red onion
• sliced almonds, lightly toasted
• 1/2 small apple, cored and cut into 1/2-inch chunks
• raisins
• farmhouse chutney
• salt and pepper
• lettuce

Stir together yogurt, lemon juice, curry powder. Combine with remaining ingredients. Serve over lettuce.

Improvised from Martha Stewart and Sunset. Variations: green grapes for apples, apricots for raisins

Pineapple-Stuffed Jerk Chicken

• 1 tablespoon dried thyme
• 1 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper
• 1 1/2 tablespoons sugar
• Coarse salt and ground pepper
• 1 can (20 ounces each) pineapple chunks in juice, drained
• 1 tablespoon fresh lime juice
• 2 scallions, thinly sliced
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 1 1/2 tablespoons vegetable oil, such as safflower
• Cooked rice, for serving

1. In a small bowl, combine thyme, allspice, cayenne, 1/2 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set spice mixture aside. In a medium bowl, stir together pineapple, lime juice, scallions, and remaining 1 tablespoon sugar. Season stuffing with salt and pepper, and set aside.

2. Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast; insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Dividing evenly, tightly pack each breast with stuffing; rub exterior with oil, and sprinkle with spice mixture.

3. Heat broiler, with rack set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil; arrange chicken on sheet. Broil until chicken is opaque throughout and an instant-read thermometer inserted into stuffing reads 165, 15 to 20 minutes. Serve stuffed chicken with rice.

Serves 4

from Everyday Food

Chicken Enchiladas with Tomatillo Sauce

If you prefer, Monterey Jack cheese can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.

Makes 10 enchiladas, serving 4 or 5 as a main dish.

Sauce
2	teaspoons vegetable oil or corn oil
1	medium onion , chopped fine (about 1 cup)
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3/4	pound small tomatillos , husks and stems removed, each tomatillo quartered (about 1 1/2 cups)
3	large jalapeño chiles , seeded and coarsely chopped (about 1 cup)
1	teaspoon granulated sugar
1/2	teaspoon table salt
Filling
2	teaspoons vegetable oil or corn oil
1	medium onion , chopped (about 1 cup)
1	tablespoon ground cumin
12	ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
1/2	cup chopped fresh cilantro leaves
8	ounces sharp cheddar cheese , grated (2 cups)
Tortillas and Toppings
10	corn tortillas (six-inch)
	Vegetable cooking spray
3	ounces grated sharp cheddar cheese (3/4 cup)
3/4	cup sour cream
1	avocado , diced medium
5	leaves romaine lettuce , washed, dried, and shredded
2	limes , quartered

1. FOR THE SAUCE: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, tomatillos, jalapeños, sugar and salt; cook, stirring constantly, until fragrant, about 30 seconds. Add 1/3 cup of water and bring to a simmer; reduce heat to medium-low and simmer, uncovered, until tomatillos are softened, about 8 minutes. Transfer mixture to blender and puree until smooth, about 30 seconds; set aside. Rinse out saucepan. 2. FOR THE FILLING: Heat oil in saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring ocassionally, until beginning to soften and brown, about 3 minutes, then reduce heat to medium and continue to cook until browned, about 3 minutes longer. Add cumin and cook, stirring frequently, until fragrant, about 15 seconds. Add chicken and cook, stirring frequently, until chicken is cooked through, about 5 minutes. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro and cheese in medium bowl and set aside. 3. Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees. 4. TO ASSEMBLE: Follow illustrations to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately. STEP BY STEP: Assembling Enchilidas

1. Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce.	2. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes.
3. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla.	4. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down.
5.Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla.	6. Sprinkle 1/4 cup grated cheese down center of enchiladas.

from Cooks Illustrated

Orecchiette with Chicken Sausage and Spinach

Notes: Look for high-quality fresh sausage; the casings will be easier to remove. Ricotta salata is available at specialty food stores and some well-stocked supermarkets; if you can't find it, substitute 2 ounces crumbled feta cheese.

• 12 ounces dried orecchiette pasta
• 3 tablespoons butter
• 1 onion (8 oz.), peeled and chopped
• 2 large cloves garlic, peeled and minced
• 1/4 teaspoon hot chili flakes
• 8 ounces chicken sausages, removed from casings and crumbled (see notes)
• 1 pound ripe tomatoes, rinsed, cored, and chopped
• 8 ounces baby spinach leaves (about 3 packed cups), rinsed
• 4 ounces ricotta salata cheese, thinly sliced or crumbled (see notes)

1. In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 12 to 15 minutes. Drain.

2. Meanwhile, in a 12-inch frying pan or a 4- to 5-quart pan over medium-high heat, melt butter. Add onion and stir often until lightly browned around the edges, 8 to 10 minutes.

3. Lower heat to medium and add garlic, chili flakes, and crumbled chicken sausages. Stir with a wooden spoon, breaking up sausage if necessary, until meat is beginning to brown, 5 to 10 minutes; if garlic begins to scorch, lower heat.

4. Add tomatoes and spinach; stir until spinach is wilted, about 2 minutes.

5. In a large bowl, mix pasta and sauce to coat; top with ricotta salata.

Yield: 4 to 6 servings

Nutritional Information: CALORIES 442(35% from fat); FAT 17g (sat 8.3g); PROTEIN 18g; CHOLESTEROL 66mg; SODIUM 726mg; FIBER 5g; CARBOHYDRATE 55g

from Sunset magazine [user rating 4 stars]

Thai Fried Rice

Semi-improvised for dinner tonight -- delicious!

• 1/4 cup cilantro
• 4 cloves garlic, pressed
• 10 peppercorns
• 2 T fish sauce
• 1 star anise
• 1-inch piece of ginger, peeled and grated

• 2-3 cups brown rice
• 2 eggs
• 2 T light vegetable oil
• 1 boneless, skinless chicken breast
• 1 cup chicken broth
• 2 carrots, peeled and sliced
• 1 cup snowpeas, trimmed and cut in half
• 1/2 can pineapple, cut in small dice
• 1/2 can baby corn, chopped
• 1/2 can straw mushrooms
• 2 Tbs fish sauce
• 1 pinch sugar
• 1 small tomato, sliced
• 1 small handful coriander leaves
• 2 T crushed peanuts

In a mortar and pestle grind the star anise and peppercorns to a fine powder. Add the cilantro, garlic, 2 T fish sauce, and ginger and grind to a smooth paste.

Lightly poach the chicken breast in chicken broth and slice thinly.

Steam the carrots for 2 minutes, add the peapods and steam 1 minute more; shock with cold water.

Heat a wok to medium-high, add the oil, then fry the paste for 30 seconds or so - until it smells nicely fragrant. Stir constantly to prevent burning. Crack the eggs, and then pour into the wok as you would for sunny side up. Cook for roughly 30 seconds without stirring allowing the white set a bit, then vigorously stir the egg so it scrambles. Immediately add the rice, and gently break it apart, stirring so each grain is coated in the egg and spice mix. Add the vegetables, chicken and pineapple, stir well and cook for a further 60 seconds. Add the fish sauce and sugar, stir well, then tip onto a waiting plate. Lay the slices of tomato around the rice, then scatter the top with the coriander leaves, and peanuts.

Pasta with Chicken Sausage, White Beans, and Spinach

Semi-improvised on 2/6/08:

• 1/2 box gemelli
• 4 chicken sausages, sundried tomato flavor, sliced on a diagonal
• olive oil
• 1 medium onion, sliced
• 1 6-oz bag baby spinach
• 1 can cannelini, rinsed
• about 2 ounces part-skim low-moisture mozzarella

Preheat oven to 350. Put water on for pasta. Cook chicken sausage in grill pan. Saute onions in olive oil with a little salt. Add spinach in bunches and cook until wilted. Meanwhile, cook pasta to doneness. Combine all ingredients in large ovenproof skillet, adding pasta water as necessary (about 1/2 cup) to moisten and combine. Heat, uncovered, until cheese is melted.

Serves 2 1/2 people for dinner with two lunch-sized leftovers

NOTES: try Parmesan instead of mozzarella. Fresh basil would be a nice addition if you have it.

Chicken Stroganoff Pasta

• 1 tablespoon butter
• 1 1/2 cups chopped onion (about 1 medium)
• 2 teaspoons finely chopped fresh sage
• 1 1/4 teaspoons salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 (8-ounce) package presliced mushrooms
• 1/4 cup all-purpose flour (about 1 ounce)
• 1 teaspoon paprika
• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons sherry
• 1 cup reduced-fat sour cream
• 1 tablespoon all-purpose flour
• 5 cups hot cooked wide egg noodles (about 8 ounces uncooked pasta)
• 1/4 cup chopped fresh parsley
• variation: add carrots, peas

Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add sage, 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; sauté 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl.

Combine 1/4 cup flour and paprika in a shallow dish. Cut each chicken breast half in half lengthwise; cut crosswise into 1/4-inch strips. Dredge chicken strips in flour mixture; shake off the excess flour mixture. Heat oil in pan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Sauté 4 minutes or until chicken is done. Add chicken to mushroom mixture.

Add broth and sherry to pan, scraping pan to loosen browned bits. Reduce heat to medium-low. Place sour cream in a small bowl; sprinkle with 1 tablespoon flour. Stir with a whisk until combined. Stir sour cream mixture and remaining 3/4 teaspoon salt into broth mixture. Stir in chicken mixture; cook 1 minute or until thoroughly heated. Add noodles and parsley; stir well to combine.

Yield: 6 servings (serving size: about 1 2/3 cups)

Nutritional Information: CALORIES 427(28% from fat); FAT 13.5g (sat 5.7g,mono 4.7g,poly 1.6g); PROTEIN 28.7g; CHOLESTEROL 101mg; CALCIUM 96mg; SODIUM 625mg; FIBER 3g; IRON 3.4mg; CARBOHYDRATE 47g

from Cooking Light

Chicken Curry with Cashews

• 1/2 stick (1/4 cup) unsalted butter
• 2 medium onions, finely chopped (2 cups)
• 2 large garlic cloves, finely chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 3 tablespoons curry powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces
• 1 (14.5-oz) can diced tomatoes
• 1/4 cup chopped fresh cilantro
• 3/4 cup cashews (1/4 lb)
• 3/4 cup plain whole-milk yogurt
• Accompaniment: cooked basmati or jasmine rice
• Garnish: chopped fresh cilantro

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)

Just before serving, pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Cooks' note: Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.

from Epicurious

Yield: 4-6 servings

Thai Chicken Pasta

• 1 14-ounce can light unsweetened coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon minced peeled fresh ginger
• 1 cup canned low-salt chicken broth
• 1 tablespoon cornstarch
• 1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch pieces
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons fresh lime juice
• 1 small red bell pepper, chopped
• 1 cup sliced green onions
• 1 1/4 cups chopped fresh basil
• 1 pound linguine
• 2 cups small fresh broccoli florets (about 5 ounces)

Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.

Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.

Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.

USER NOTES: more veggies - snap peas, carrots, baby corn, mushrooms

1 T. peanut butter, and 2 T. minced garlic. I didn't have parsley so I used cilantro. I didn't have green onions so I used a small green pepper. I also added 2 T. garlic chili pepper sauce

fresh blanched english peas, edamame, bias cut fennel stalks, asparagus, julienne chili peppers, cherry tomatoes, roasted peanuts, Thai chili-garlic sauce, extra garlic and ginger and experimented with green curry as well and have found the results exceedingly satisfying. Also, I found it best to add fish sauce to taste as the amount specified was not enough in my book.

from Epicurious

Yield: 4-6 servings

Rosemary-Roasted Chicken and Garlic

• 2 chicken breast halves with skin and bones
• 2 teaspoons minced fresh rosemary
• 10 large garlic cloves, peeled
• 1 tablespoon olive oil
• 1/2 cup canned low-salt chicken broth
• 1/3 cup dry white wine

Preheat oven to 475°F. Run fingers under skin of chicken breasts to loosen; rub 1/2 teaspoon rosemary under skin of each. Sprinkle chicken with salt and pepper; place in medium ovenproof skillet. Toss garlic, oil and remaining 1 teaspoon rosemary in small bowl to coat. Arrange garlic around chicken. Drizzle any remaining oil mixture over chicken.

Roast chicken 15 minutes. Add broth to skillet. Continue to roast until chicken is cooked through, about 5 minutes. Transfer chicken and garlic to plates. Add wine to skillet; boil 1 minute to reduce pan juices slightly. Spoon pan juices over chicken and garlic.

Serve with sweet potatoes, roasted alongside the chicken

from Epicurious

Yield: 2 servings

Chicken Paprikash

• 8 bone-in chicken thighs (about 3 pounds), trimmed of excess skin and fat
• salt
• ground black pepper
• 1 teaspoon vegetable oil
• 1 large onion, halved and sliced thin
• 1 large red bell pepper, stemmed, seeded, halved widthwise, and cut into 1/4-inch strips
• 1 large green bell pepper, stemmed, seeded, halved widthwise, and cut into 1/4-inch strips
• 3 1/2 tablespoons sweet paprika
• 1/4 teaspoon dried marjoram
• 1 tablespoon unbleached all-purpose flour
• 1/2 cup dry white wine
• 1 can diced tomatoes (14 1/2-ounce), drained
• 1/3 cup sour cream
• 2 tablespoons chopped fresh parsley

1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Season both sides of chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well-browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Repeat with remaining chicken thighs and transfer to plate; set aside. When chicken has cooled, remove and discard skin. Discard all but 1 tablespoon fat from pan.

2. Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until softened, about 5 minutes. Add red and green peppers and cook, stirring occasionally, until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tablespoons paprika, marjoram, and flour; cook, stirring constantly, until fragrant, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen browned bits; stir in tomatoes and 1 teaspoon salt. Add chicken pieces and accumulated juices, submerging them in vegetables; bring to a simmer, then cover and place pot in oven. Cook until chicken is no longer pink when cut into with paring knife, about 30 minutes. Remove pot from oven. (At this point, stew can be cooled to room temperature, transferred to an airtight container, and refrigerated for up to 3 days. Bring to simmer over medium-low heat before proceeding.)

3. Combine sour cream and remaining 1/2 tablespoon paprika in small bowl. Place chicken on individual plates. Stir a few tablespoons of hot sauce into sour cream, then stir mixture back into sauce in pot. Spoon enriched sauce and peppers over chicken, sprinkle with parsley, and serve immediately over pasta.

from Cooks Illustrated

Yield: 4 servings

Curried Chicken-Coconut Soup

• 3 cups low-salt chicken broth
• 1 13.5-ounce can unsweetened coconut milk
• 3/4 cup chopped green onions
• 2 1/2 tablespoons curry powder
• 1 1/2 tablespoons minced fresh lemongrass* (from about 4 stalks)
• 1 tablespoon minced peeled fresh ginger
• 4 large chicken thighs with bones (about 1 1/2 pounds)
• 1 6-ounce package baby spinach leaves
• 3 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• Lime wedges

Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove skin from chicken; add chicken to cooker. Lock lid in place. Bring to high pressure over high heat. Cook 8 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally 8 minutes. Quick-release any remaining pressure.

Slowly release lid, standing back and allowing steam to escape. Transfer chicken to work surface; cool briefly. Remove bones. Cut chicken into 1/2-inch cubes. Return chicken to soup; add spinach. Simmer until spinach wilts, about 1 minute. Add lime juice. Season soup to taste with salt and pepper. Ladle soup into bowls; sprinkle with cilantro. Serve, passing lime wedges separately.

*Available at Asian markets and in the produce section of some supermarkets.

COMMENTS: we added extra veggies (carrots, galangal, peas (first), baby corn and mushrooms (after 10 min. or so), red peppers (at the end with fresh basil and lime leaves). Used two cans of coconut milk, a bit of fish sauce adds a great flavor. We just threw the chicken, raw, directly into the pot with the vege broth, coconut milk, and lemongrass and it cooked perfectly...no pressure cooker, just a pot with lid. Added a few green chiles, too. Also, not too much lime juice...perhaps just wedges to serve at the table. Huge success and better the next day!

This soup is wonderful but I did make some changes. Used 4 cups of the broth (each small can contains 2 cups) Then upped the coconut milk by half a can. Added Fish Sauce, Green Curry Paste,Brown Sugar, Red Bell Pepper, Sliced Crimini Mushrooms, Sugar Snap Peas and Minced Garlic. I prepared it on the stove top as I do not own a pressure cooker. Put in the first 6 ingredients plus the curry paste and garlic and simmered for 45 min. then added the rest of the ingredients to taste. BIG TIP: Sliced the lemongrass down the center, cut it into thirds, and then added it.It is a pain to pick it out before serving but not nearly as awful as trying to chew it up while your enjoying this fabulous soup. Next time I will wrap it in a piece of cheese cloth. I also used Basil instead of Cilantro as that is what I had on hand. The Green Curry Paste is very hot so start with a half tablespoon then add to desired heat. We really love this soup on a cold winter night. The lime juice seemed to be heavy handed.Added 2 T. and passed lime wedges at the table. ENJOY !!!

I don't own a pressure cooker, so I made it in the crock pot and let it simmer for several hours. It was absolutely delicious. We had leftovers that I boiled down a bit and served over rice. My husband preferred it that way, although I preferred it as a soup.

This recipe was good. I used one entire breast (about 1 1/2 lbs) cut into eighths and the powdered lemongrass and yellow curry powder that I make from an Indian cookbook recipe. My husband suggested adding fresh onion shreds as garnish along with the cilantro and that was good. Next time I will try it with the red Thai curry paste.

from Epicurious

Yield: 4 main-course servings

Roast Lemon Chicken

• 1 cup kosher salt or 1/2 cup table salt
• 1 whole chicken, 3 1/2 to 4 pounds
• 2 medium lemons
• 6 medium cloves of garlic crushed and peeled
• 4 tablespoons unsalted butter (2 tablespoons melted, remaining 2 tablespoons chilled and cut into 2 pieces)
• ground black pepper
• 1 3/4 cups low-sodium chicken broth
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh thyme

1. Dissolve salt in 2 quarts water in large container. Submerge chicken in brine and refrigerate 1 hour. Remove chicken from brine and thoroughly pat dry with paper towels.

2. Adjust oven rack to lower-middle position; heat oven to 375 degrees. Spray V-rack with cooking spray and set in flameproof roasting pan.

3. Cut 1 lemon lengthwise into quarters. Place lemon quarters and garlic in cavity of chicken. Thread long wooden skewer through flaps of skin on either side of cavity. Turn skewer and rethread back through skin flaps. Repeat stitching as necessary to shut cavity. Brush breast side of chicken with 1 tablespoon melted butter and season generously with pepper. Place chicken breast-side down in V-rack, then brush back with remaining tablespoon melted butter and season generously with pepper. Roast chicken 40 -minutes. Remove roasting pan from oven; increase oven temperature to 450 degrees. Using 2 large wads of paper towels, rotate chicken breast-side up; add 1 cup chicken broth to roasting pan. Return roasting pan to oven and continue roasting until thickest part of thigh registers 165 to 170 degrees on instant-read thermometer, about 35 to 40 minutes longer. Remove roasting pan from oven; tip V-rack to let juices from chicken cavity run into roasting pan. Transfer chicken to cutting board and let rest, uncovered, while making sauce; remove V-rack from roasting pan.

4. Adjust oven rack to upper-middle position; heat broiler. Skim fat from drippings in roasting pan, add remaining 3/4 cup chicken broth, and set roasting pan over high heat on burner. Simmer liquid, scraping pan bottom with wooden spoon to loosen browned bits, until reduced to 1/2 cup, about 4 minutes; set aside off heat.

5. Discard lemons and garlic from chicken cavity. Following illustrations from "Step by Step: Quartering the Chicken After Roasting", cut chicken into quarters. Pour accumulated chicken juices into roasting pan, then place chicken quarters, skin-side up, into sauce in roasting pan; broil chicken until skin is crisp and deep golden brown, 3 to 5 minutes. Transfer chicken to serving platter.

6. Halve remaining lemon lengthwise; squeeze juice of one half into roasting pan; cut remaining half into 4 wedges and set aside. Whisk 2 tablespoons butter into sauce until combined; stir in parsley and thyme. Adjust -seasoning with salt and pepper; serve chicken with sauce and lemon wedges.

from Cooks Illustrated

Yield: 2-4 servings

Chicken Salad with Rosemary, Almonds, and Green Onions

• 3 tablespoons olive oil
• 1 tablespoons balsamic vinegar
• 1 teaspoon minced fresh rosemary
• 2 skinless boneless chicken breast halves
• 3 tablespoons sliced almonds (about 1 1/2 ounces), toasted
• 1/4 cup thinly sliced celery
• 2 green onions, thinly sliced
• 1 apple, chopped
• salad greens

Whisk oil, vinegar, and rosemary in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow dish. Add 2 tablespoons dressing; turn chicken to coat. Let stand 15 minutes.

Heat large skillet over medium-high heat. Add chicken, still coated with dressing, to skillet. Saute until cooked through, about 5 minutes per side. Transfer to work surface. Cool chicken 5 minutes; cut into 1/2-inch pieces.

Combine chicken, almonds, celery, green onions, and apple in large bowl. Add remaining dressing and toss to blend. Season salad with salt and pepper.

from Epicurious

Yield: 2 servings