Rick Rodgers - cuisine americane

Results tagged “chicken”

Chicken Savoy

Chicken Savoy.jpgChicken Savoy is a popular dish at many Italian restaurants in my area.  How popular? There are people who call it “the unofficial state dish of New Jersey.”  Mamma mia! Take that Italian hot dog!  (Don’t know what an Italian hot dog is?  I’ll tell you later…) 

Continue reading Chicken Savoy .


The Best Cassoulet

cassoulet.jpgReaders who know me as a purist may be surprised to see my version of the famous gut-buster, cassoulet.  This bean and meat casserole from southwestern France is brimming with flavor (thanks to loads of fatty pork and duck confit), but it also takes a good amount of time to make.  In my catering days, I made mountains of cassoulet, and at the request of clients, learned how to reduce its heft while keeping every drop of flavor.  My chicken version has become one of my most reliable dishes for a holiday buffet--all you need is a green salad and some crusty bread, and you are in business.  For a completely French Christmas menu with an outstanding Francophile dessert, serve the bûche de Noël.  I haven't quite decided on my holiday menu yet, but the more I write about this combination, the better it sounds. 

Continue reading The Best Cassoulet.


Chicken Stifado

Makes 4 to 6 servings


Here's a Greek-inspired stew brimming with chunks of chicken and vegetables. When making poultry stews, I prefer the dark meat because it doesn't dry out with long cooking, like chicken breast.


  • 2 teaspoons olive oil
  • 6 skinless, boneless chicken thighs
  • 1 1/2 teaspoons dried oregano
  • Salt and freshly ground pepper, to taste
  • 8 ounces pearl or small white boiling onions, peeled (use thawed frozen, if you wish)
  • 1 1/2 cups homemade chicken broth or use low-sodium canned broth
  • 1 garlic clove, minced
  • 6 ounces fresh green beans, trimmed and cut into 1/2-inch lengths
  • 1/2 cup dry vermouth or white wine
  • 3 cups cooked rice (1 1/2 cups raw)


1. In a large nonstick skillet, heat the oil over medium heat. Season the chicken with the oregano, salt and pepper. Add the thighs to the skillet and cook, turning once, until lightly browned, about 8 minutes. Transfer to a plate and set aside.

2. Add the onions to the skillet with 1/2 cup of the broth. Boil over medium-high heat until the broth is evaporated and the onions are glazed, about 5 minutes. Stir in the green beans, the remaining 1 cup broth, and wine. Return the thighs to the skillet. Cover and simmer over medium-low heat until the beans are just tender, about 10 minutes. Season the sauce with salt and pepper to taste.

3. Spoon the rice onto warm dinner plates. Top with a chicken thigh, and spoon the sauce over all.


Farmhouse Pot Pie

Makes 6 servings


Is chicken pot pie the ultimate one-dish meal? If you have a round of homemade pie dough in the freezer, you can whip up a satisfyingly retro pot pie in no time at all. This streamlined version also uses frozen vegetables, which are used to great advantage here. Old-fashioned? Yes. But, it is also irresistible.


  • 3 tablespoons butter
  • 1 pound boneless and skinless chicken thighs, cut into 1 inch pieces
  • 1/2 cup finely chopped onions
  • One 10-ounce package defrosted frozen mixed vegetables
  • 1/4 cup all-purpose flour
  • 2 cups milk, heated
  • One round Homemade Pie Dough or store-bought refrigerated pie dough


1. Preheat oven to 375°F. Melt butter in medium skillet over medium heat. Add chicken and cook, stirring occasionally, until chicken is lightly browned, about 8 minutes. Add onions and cook until they soften, about 3 minutes. Add vegetables and cook for 2 minutes (this helps evaporate any surface moisture from the vegetables). Sprinkle with flour and mix well. Stir in milk and bring to a simmer. Reduce heat to medium-low and simmer, stirring often, for 2 minutes. Season with salt and freshly ground pepper to taste.

2. Pour chicken filling into a 9 1/2-inch deep dish pie pan. Use your fingertip to moisten edge of pan with water. Fit pie dough round over pan, and press dough onto edge of pan. Cut a few slits in top of pie dough.

3. Place pie on baking sheet. Bake until crust is golden brown and filling is bubbling through vents, 35 to 45 minutes. Cool for a few minutes, then serve hot. Note: To use turkey leftovers, substitute 3 cups chopped cooked turkey for the chicken breast. Saute the vegetables, sprinkle with flour, add the milk to make a sauce, then add the turkey and proceed with the recipe.

Simple Tip

Heat the milk for the filling in a microwave on High or in a small saucepan until small bubbles appear around the edges of the milk. The hot milk will make the sauce come to a boil much more quickly than cold milk.

Dress It Up

To glaze the crust, mix 1 large egg yolk and 1 teaspoon milk until well combined. Brush some of the egg yolk in a thin layer over the crust before baking. Stir 1 tablespoon chopped fresh parsley or tarragon (or a combination of the two) into the filling.


New-Fashioned Chicken Pot Pie

Makes 4 to 6 servings


While this retains an old-fashioned flavor, the use of a couple of convenience foods makes it "new-fashioned." You'll have it ready by the time the oven takes to preheat!


  • 2 tablespoons unsalted butter
  • 4 boneless, skinless chicken thighs, about 1 1/4 pounds, trimmed and cut into bite-sized pieces
  • 2 tablespoons chopped shallots
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup dry white wine
  • 1/2 cup half-and-half
  • 1 tablespoon chopped parsley
  • One 1-pound bag of thawed frozen vegetable combination (use your favorite blend, such as baby carrots, baby corn, corn kernels and peas)
  • Salt and freshly ground pepper, to taste
  • 1 refrigerated piecrust
  • 1 large egg yolk mixed with 1 teaspoon water, for glaze


1. Position a rack in the center of the oven and preheat to 400°F.

2. In a large skillet, melt the butter over medium-high heat. Add the chicken and cook uncovered, turning once, until browned on both sides, about 8 minutes. Add the shallots and cook until softened, about 2 minutes.

3. Sprinkle with the flour and stir to coat well. Stir in the broth, wine, half-and-half, and parsley and bring to a simmer. Cover and reduce the heat to low. Simmer until lightly thickened, about 10 minutes. Stir in the thawed vegetables. Season with salt and pepper. Pour into a 9-inch deep-dish pie plate.

4. Brush the egg mixture in a 1-inch border around the circumference of the crust. Place the crust, egg side down, over the filling, and press the crust to the sides of the dish to adhere. Brush the top of the crust lightly the egg mixture. Cut a few slits in the crust with the tip of a knife.

5. Place the pie on a baking sheet. Bake until the crust is golden brown, about 30 minutes. Serve hot.

Note: Any homemade pie pastry recipe for a 9-inch pie can be substituted for the store-bought crust. If you wish, substitute use 3 cups cooked vegetables for the thawed frozen vegetables.


Chicken Thighs Osso Buco

Makes 4 servings


Osso buco, Italian for veal shanks, are often cooked in a vegetable-flecked tomato sauce. The dish is served with a sprinkle of gremolata, a mix of parsley, lemon zest, and garlic that brightens the flavors. When applied to chicken thighs, you'll have an equally appealing meal. Serve over polenta or rice, along with a steamed green vegetable, such as green beans.


  • 4 teaspoons olive oil, divided
  • 8 chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium onion, chopped
  • 1 medium carrot, cut into 1/2-inch dice
  • 1 large celery rib, cut into 1/2-inch dice
  • 2 garlic cloves, minced
  • 3/4 cup dry white wine
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • One 28-ounce can diced tomatoes in juice


  • 3 tablespoons chopped fresh parsley
  • Grated zest of 1 lemon
  • 1 garlic clove, minced
1. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Season the chicken with the salt and pepper. In batches without crowding, add skin-side down to the saucepan. Cook until the skin is browned, about 3 minutes, Turn the chicken and brown the other side, about 3 minutes. Transfer to the platter.

2. Pour off all but 1 tablespoon of the fat in the pan. Add the onion, carrot, celery, and garlic and cover. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the wine and bring to a boil, scraping up the bits in pan. Stir in the tomatoes with their juice, and the rosemary and basil. Return the chicken to the pan, nestling the pieces in the sauce, and bring to a boil.

3. Cover and reduce the heat to medium-low. Simmer until the chicken show no sign of pink when pierced at the bone with the tip of a sharp knife, about 40 minutes. During the last 5 minutes, uncover the pan to help reduce the juices.

4. Just before serving, make the gremolata by mixing the parsley, zest, and garlic. Serve chicken and sauce, sprinkling each serving with gremolata.


Grilled Chicken Breasts with Orange Jerk

Makes 4 servings


Jamaican cooks are famous for jerk, their hot_spicy green marinade with a catch_all of ingredients from scallions, extra_fiery Scotch bonnet chiles, allspice, and soy sauce. It is not a subtle seasoning, which is a blessing when you're cooking in a hurry. If you have the time to marinate the chicken in the thick green paste, fine...but I'm notconvinced that you will really gain any extra flavor.

Jerk Marinade

  • 3 garlic cloves, peeled
  • 4 scallions, white and green parts, coarsely chopped
  • 1 teaspoon seeded and minced Scotch bonnet chile, or use 1 jalapeño, seeded and minced
  • 1/4 cup fresh orange juice (1 large orange)
  • Grated zest of 1 large orange
  • 2 tablespoons cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 4 7-ounce boneless and skinless chicken breasts


1. Position an oiled broiling rack 6 inches from the source of heat and preheat the broiler.

2. To make the jerk marinade, with the machine running, drop the garlic through the feed tube of a food processor to chop the garlic. Add the scallions, chile, orange juice and zest, vinegar, soy sauce, thyme, and allspice and process into a paste. Transfer to a glass or stainless steel bowl. Add the chicken and turn to coat. Use immediately, or cover tightly with plastic wrap and refrigerate for up to 8 hours.

3. Broil the chicken for 5 minutes. Turn and broil until the chicken shows no sign of pink when pierced in the center with the tip of a sharp knife, about 5 more minutes. Serve immediately.


Chicken Breast and Baby Artichoke Fricassee

Makes 4 servings


This homey casserole is the kind of dish that one might find at a French bistro--tender chicken in a lovely wine sauce, perfect for spooning over egg noodles or rice. Do not be daunted by the instructions for cleaning the artichokes. Once you get the hang of it, this easy chore goes very quickly. For a side dish, serve steamed baby carrots tossed with butter.


  • 1 lemon, cut in half
  • 9 baby artichokes (1 pound)
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces (1/8-inch thick) prosciutto, diced
  • 4 chicken breast halves, with skin and bone, about 12 ounces each
  • Salt and freshly ground black pepper to taste
  • 1/2 cup all-purpose flour
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 1 cup chicken broth, preferably homemade, or use canned low-sodium
  • 1 tablespoon all-purpose flour
  • 2 teaspoons chopped fresh rosemary, tarragon, or parsley, plus fresh sprigs for garnish, if desired


1. To prepare the artichokes, squeeze the lemon into 1 quart of cold water in a medium bowl. Working with 1 artichoke at a time, remove the outer leaves to reveal the tender heart. Using a medium paring knife, working with 1 artichoke at a time, pare away the dark green peel from the stem, and trim off the tip of the stem. Cut off the top third of the artichoke. Cut the artichoke in half. Using the tip of the knife, dig out the fuzzy choke. Place the artichoke in the lemon water. Repeat with the remaining artichokes. Set the artichokes aside.

2. Position an oven rack in the center of the oven and preheat the oven to 350°F.

3. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the prosciutto and cook, stirring often, until lightly browned, about 2 minutes. Using a slotted spoon, transfer the prosciutto to a plate.

4. Increase the heat to medium-high. Season the chicken breasts with the salt and pepper. Spread the flour in a shallow dish. Coat the chicken with the flour, shaking off the excess flour. Place the breasts, skin side down, in the skillet and cook until the skin is golden brown, about 3 minutes. Turn and lightly brown the other sides, about 2 minutes more. Transfer to the plate.

5. Add the remaining 1 tablespoon of oil to the skillet. Add the onion and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Drain the artichokes and add to the skillet. Pour in 1/2 cup cold water and cover tightly. Reduce the heat to medium and cook until the artichokes begin to soften, about 5 minutes. Stir in the wine and bring to a boil, scraping up the browned bits in the bottom and sides of the skillet. Stir in the broth and reserved prosciutto bring to a boil. Return the chicken breasts, skin side up, to the skillet.

6. Bake until an instant-read thermometer inserted in the chicken reads 170°F, about 30 minutes. Using a slotted spoon, transfer the chicken and artichokes to a platter and tent with foil to keep warm.

7. Let the cooking liquid stand, off the heat, for a few minutes, then skim off as much clear yellow fat from the surface with a spoon as you can. Add the rosemary and bring to a boil over medium heat, stirring often. Cook until the sauce is lightly thickened, about 3 minutes. Season with salt and pepper and pour over the chicken and artichokes. Serve hot, garnished with fresh rosemary sprigs, if desired.


Grilled Chicken in Herb Marinade



Marinated chicken is a prime choice for the grill, but it really isn't the easiest thing to cook outdoors. My method guarantees excellent results--no more chicken that is charcoal black on the outside, and raw within. The thick, pesto-like marinade creates a flavorful crust around the juicy chicken, and by placing the poultry around the cooler edges of the grill, it cooks through without irritating flareups. Makes 8 to 12 servings


  • 2 (3 1/2 pounds each) fryer chickens, cut into 8 pieces each
  • 2 cups packed fresh basil leaves
  • 1 cup packed fresh parsley leaves
  • 1/3 cup chopped fresh oregano, or 1 1/2 tablespoons dried oregano
  • 1/4 cup chopped fresh chives or 1 scallion, chopped
  • 3 tablespoons chopped rosemary leaves or 1 tablespoon dried rosemary
  • 1/3 cup Dijon mustard
  • 1/4 cup fresh lemon juice
  • 1/4 cup dry vermouth, preferably Martini and Rossi
  • 2 large garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed hot red pepper flakes
  • 1/4 cup extra virgin olive oil


1. Rinse the chicken under cold water and pat dry with paper towels. Place in a large bowl.

2. In a food processor fitted with the metal blade, combine basil, parsley, oregano, chives, rosemary, and garlic; pulse to chop. Add mustard, lemon juice, vermouth, salt and red pepper flakes. With the machine running, slowly pour oil through feed tube until marinade is smooth. You can also combine all of the ingredients in a blender, in batches, and run until smooth. (The marinade can be prepared up to 3 days ahead, covered and refrigerated.) Add to chicken and mix well until coated. Cover with plastic wrap and refrigerate at least 4 hours and up to 8 hours.

3. Build a hot fire in a charcoal grill. Lightly oil grill rack. Grill chicken in center area of grill, turning once, until barely beginning to brown, about 5 minutes. Arrange chicken in a circle around outside edges of grill. Cover with grill lid (or fashion a dome out of a double thickness of heavy-duty aluminum foil) and cook, turning once, until the juices run clear yellow when pierced with the tip of a sharp knife, about 45 minutes. (If using a gas grill, preheat one side of grill on High. Adjust heat to Medium, then place chicken on non-preheated area of grill. Cook, turning occasionally, until cooked through, about 45 minutes.)


Barbecued Chicken Meatloaf

Makes 4 to 6 servings


I developed this recipe when I worked for the Perdue Farms people. You can make it with ground chicken or turkey, or with the traditional meatloaf mix of beef, pork, and veal. 


  • 1 medium onion, finely chopped
  • 1 medium red bell pepper, seeded and finely chopped
  • 1 jalapeño, seeded and minced
  • 3/4 cup barbecue sauce, divided
  • 3/4 cup rolled oats
  • 2/3 cup fresh or thawed frozen corn kernels
  • 2 large eggs, beaten
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic salt
  • 2 pounds ground chicken


1. Position a rack in the center of the oven and preheat to 350°F. In a medium bowl, mix the onion, bell pepper, jalapeño, 1/2 cup of the barbecue sauce, oats, corn, eggs, chili powder, Worcestershire sauce, and salt. Add the ground chicken and mix well. Transfer to a 9 X 5-inch loaf pan.

2. Bake 1 hour. Spread the remaining 1/4 cup of the sauce over the top of the loaf. Continue baking until the top is glazed and an instant-read thermometer inserted in the loaf reads 160°F, about 15 minutes. Let stand 5 minutes. Drain off excess liquid and slice. 


Chicken Fajita Nachos

Makes 8 servings

Make-Ahead: The chicken can be prepared up to 8 hours ahead. The vegetables can be prepared up to 2 hours ahead. Assemble the nachos just before baking.


The only problem with serving nachos before dinner is that you can eat so many that dinner goes by the wayside. This version, with lots of chicken and vegetables, is no exception, so watch out! The baking dish will double as the serving platter so use something attractive. Look for glazed terra cotta nacho servers, about 12 inches wide and 2 inches deep, or use any large round ovenproof metal platter or even a pizza pan.



  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Vegetable oil cooking spray
  • Two 7-ounce boneless and skinless chicken breasts, lightly pounded to even thickness
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1 small red bell pepper, seeded and chopped into 1/2-inch dice
  • 1 jalapeño, seeded and finely chopped
  • 2 garlic cloves, chopped
  • 6 ounces (1/2 of a 12-ounce bag) tortilla chips
  • 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese



1. To prepare the chicken, place the lime juice, oil, salt, and pepper in a zippered plastic bag, close, and shake the bag to combine. Add the chicken breasts, close, and refrigerate for at least 1 hour and up to 4 hours.

2. Spray a large nonstsick skillet with vegetable oil. Heat the skillet over medium-high heat. Remove the chicken breasts from the marinade and place in the skillet. Cook until the underside is nicely browned, about 3 minutes. Turn and cook to brown the other side, about 3 minutes more. Reduce the heat to medium and cook until the chicken springs back when pressed in the center, about 6 minutes. Remove from the heat and cool. Chop the chicken into bite-sized pieces. (The chicken can be prepared up to 8 hours ahead, cooled, covered, and refrigerated.)

3. Heat the oil in a medium saucepan over medium heat. Add the onion, red pepper, jalapeño, and garlic and cover. Cook, stirring often, until the onion is tender, about 6 minutes. (The vegetables can be prepared up to 2 hours ahead, kept at room temperature.) Position a rack in the upper third of the oven and preheat to 450°F. Spread the tortilla chips on a 12 to 14-inch diameter ovenproof platter or pizza pan. Top with the chicken, then the vegetables. Sprinkle with the cheese. Bake until the cheese melts, about 5 minutes