Tag Archives: chicken

Chicken Saltimbocca

We have some fresh sage growing in the garden, and were trying to figure out what to do with it.  With left over prosciutto from a recent charcuterie plate, we knew the exact dish…  saltimbocca.  Saltimbocca is an Italian dish.  The term literally translates to “jump in the mouth”.  It is usually seem as Veal Saltimbocca, but we used the easier to source Chicken Saltimbocca.

Chicken Saltimbocca is a straight forward dish… chicken cutlet or scallopini (pounded thin), prosciutto (or substitute ham) and fresh sage.  Since this dish is generally veal, there is no skin to contend with, so the prosciutto and sage are toothpicked to the veal cutlet, which is seasoned and sautéed.  The pan is then deglazed with wine and butter.


I happen to like crispy skin chicken, so loosened the skin and stuffed the prosciutto and sage under the skin.  I  dredged the boneless chicken cutlet in seasoned flour before searing it.  Once it cooked through and was crispy, I removed it and added white wine to my pan drippings, followed by chicken broth to make a nice sauce for my noodles.  It wasn’t as thick as I wanted (and I wanted more sauce), so I added a butter-flour roux, whisking it in to thicken.  Then I added more chicken broth and salted to taste.


Stuffed Poblano

We live in the Southwest… Arizona to be more specific.  So it’s not surprising that we love Mexican food.  I am always on the look out for other Mexican foods besides tacos, burritos, and enchiladas.  Not that I don’t like the traditional Mexican… but because I love the different, more obscure ethnic foods.

Stuffed poblano’s fall right into that category.  They are like chile relleno, but without the deep fried, and without being stuffed with cheese.  Don’t get me wrong, I like a chile relleno, but it is rich… and heavy…. with no meat.  Room for improvement if you ask me.

I have re-invented the ‘chile relleno’ into a meat stuffed roasted poblano bursting with flavor and goodness.

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First roast the poblano chiles until blackened on the outside (we roast on our outdoor grill).  Then place in a plastic bag to steam for a few minutes.  Once steamed, and cooled, peel the burnt skin off.  Cut a slice down from the stem to the base and pull out the seeds.

Make a filling:

  • saute onion, garlic, dried apricot, spinach, diced green chilies, and cooked chicken.
  • Add cilantro, and a small amount of chicken broth to moisten
  • salt and pepper to taste

Stuff mixture into roasted, peeled and de-seeded poblano.

Top with melty cheese and bake to melt cheese (400F, 10 min)

Serve with creamy sauce … I make a béchamel (butter, flour, milk, chicken broth) and add green chiles.

Chicken & Egg

This is where I’m supposed to crack a joke about which came first.   Why choose.. have both!  I love eggs… any way you cook them… and chicken.

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So I boned out a chicken and fried up the skin in a 400F oven until crisp and served it on top as cracklings.

I pounded down the chicken pieces (thighs and breasts), seasoned them and then breaded them.  First in flour, then egg wash, then seasoned panko bread crumbs.  I fried them in ample hot oil in a pan until golden brown on both sides.

While they were frying I mixed up a nice salad of fresh mixed greens with a lemony mustard vinegarette, some tomatoes, nuts, and fresh radish.  I put the fried chicken cutlet on the plate first, then topped with the salad.. and then a fried egg.  Finally on top I sprinkled crushed cracklings (or use sautéed bread crumbs).

The salad gave the perfect balance and vinegar-y edge to the rich fried cutlet.  I love the crunch and tenderness of the chicken… and then the runny egg oozing throughout lended the perfect creaminess.

Yep… chicken AND the egg.  Why not?

Chicken Sausage with Creamy Cheesy Orzo

I love this dish.  It’s not only a pretty presentation and great company dish, but easy to prepare ahead of time.  I call it ‘chicken sausage’, but in reality it’s whole boneless chicken wrapped around and stuffed with a filling of sausage, then wrapped in plastic wrap to resemble sausage… with a surprise inside.  I love it over a bed of creamy orzo that looks like rice… but tastes like mac and cheese.  It’s creamy deliciousness.


I start with a whole chicken, bone it out and remove the skin. You could certainly use thighs or breasts. I pound the meat down to 1/4″ thickness, then put a line of roasted red peppers and cooked sausage on top. I place the chicken on top of a sheet of plastic wrap and roll the chicken over to meet the other side, completely covering the filling. I wrap the plastic wrap around the chicken and twists the ends  to make a chicken ‘sausage’ encasing the sausage and peppers. I tie off the ends of the plastic wrap to keep it all in. At this point it looks like a giant hard candy with it’s twisty ends. I put the wrapped ‘sausages’ in the refrigerator or freezer until ready to use.

When ready to use I place in boiling water for 15 minutes to cook (plastic wrap & all)… remove and allow to rest. Then slice and serve. (Remove plastic wrap.)

While the sausage is cooking, I put orzo in boiling water to cook. Meanwhile I sauté in a separate pan: onion, garlic, peppers, and zucchini (chopped). When the orzo is al dente, I strain it, and add it to the sautéed veg, and add a healthy dose of butter, cream, and cheese… and salt to taste.

To serve, I plate a dollop of creamy orzo on the plate with the sliced chicken sausage over top. It’s as beautiful to look at as it is to eat.

Pok Pok Khao Soi

When we were in Los Angeles last month we took the opportunity to go to Pok Pok (see my review in Restaurant Reviews).  We had an assortment of smaller plates … and chicken wings (yum!).  The folks next to us had some kind of yellow chicken curry that looked so good we wanted some.  So when we got home we decided to pull out our Pok Pok cookbook and give it a try.

The Pok Pok cookbook is great in that it gives you all the specific instructions for making everything from total scratch.   While I followed the recipe, I decided to step in after the ‘curry paste’ part and use my store bought yellow curry paste.

I sautéed onion, garlic, and 1 small can of curry paste, and added turmeric powder, mild Indian curry, fish sauce, soy sauce, sugar, salt, and lemongrass.  Then I added coconut milk and chicken broth, and a whole cut up chicken… and left to simmer for 45 minutes.  I served with noodles, lime, and cilantro.   It was as good as the dish at Pok Pok looked.  Yum!

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Cabbage stuffed chicken


I love a stuffed chicken.  It’s a great make ahead meal, and beautiful presentation.

It takes a bit of practice to learn to remove the carcuss and bone out the whole chicken in order to stuff it.  But once you master it, you can stuff it with sautéed mushrooms, spinach, ham, roast red peppers, artichoke hearts, cheese, sausage, etc… anything your imagination can conjure up.

In this case, I followed a simple and different recipe of Nobu Matsuhisa (of Nobu fame), from his Nobu West book. It seemed an unusual, and simple, recipe for a sushi chef, so I was intrigued.  Once you bone out the chicken (leaving the leg and wings in place… removing the carcuss and thigh bones, you can open up the chicken and season it with salt and pepper.  Then fill it with shredded cabbage.  That’s it… shredded cabbage.  Then fold the chicken back together and truss it, to hold it all in place.

You can do it with cornish hen, or chicken.  I baked it 30 minutes breast side up… then, 30 minutes breast side down… then a final 20 – 30 minutes breast side up again (400F).

I sliced the chicken into boneless medallions and served with a spicy lemon dressing.  It was juicy deliciousness.slicechk_ssi

If you don’t want to bother boning out a chicken… or stuffing it.  Just roast it in the oven whole…. do my flip-flip method… 30 minutes breast side up, 30 minutes breast side down, 20 – 30 minutes breast side up.. until skin is crisped.  Allow to rest briefly and cut up and serve with the dressing.  This dressing recipe is great on anything.  Put it in a jar, shake it up and serve over chicken, fish, salad… or anything.

Spicy Lemon Dressing (recipe from Nobu West):

6-1/2 T fresh lemon juice

3 T + 1 t. soy sauce

1 heaped teaspoon minced garlic

1/2 t. chili garlic sauce

1 t. sea salt

1/2 t. freshly ground black pepper

2/3 c. scant olive oil

Mix all together.

Truffled Sous Vide Chicken

Have you eaten at a Jose Garces restaurant?  He’s got almost 20 restaurants spanning 6 states.  We are fortunate enough to have one in Scottsdale, AZ.  He has a great twist on Latin American food… and great ceviches.  Having been to Distrito at the Saguaro Hotel in Scottsdale, we were hooked.  But Scottsdale in now a long way from home for us… so we bought his cookbook and thought we’d try our hand at home.

There’s this recipe in his Latin Evolution cookbook for a sous vide chicken that we thought we’d try.  It seemed simple enough.

I roasted some potatoes that I tossed in olive oil and fresh rosemary.

i sous vide the chicken in a mixture of roasted garlic, cream, fresh thyme, truffle oil, and salt at 155F for 4 hours.

I made a ‘broth’ of chicken bones, garlic, carrot, onion, tomato and tomato paste + a couple tablespoons of truffle oil.

sous vide chkn_SsiSuffice it to say… it was EXCELLENT!

I served it with a bit of truffle cream and a fried egg on top.

It was truly decadent.