Category Archives: Poultry

Pan-Roasted Chicken Breasts/Thighs, with Herbs & Wine (or Baba Ghanoush)

Posted on November 8, 2013 by Cat

by Cat, Oct 2007; Aug 2015, update using thighs (Photo, right, from Wikimedia Commons) Pan roasting was a new experience for me, but after trying this recipe from Cook’s Magazine, I’m hooked, and have used the same technique for other meats … Continue reading →

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Chicken alla Carbonara

Posted on November 7, 2013 by Cat

by Cat,  Oct 2007 (Photo, right, from Wikimedia Commons) See also Brining Chicken; Preparing Chicken or Other Cutlets;   Classic Carbonara (with Pancetta or Guanciale); Vegetarian Carbonara You can find more  of my chicken cutlet recipes, as well as links to cutlet recipes on other sites, on … Continue reading →

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Sautéed Chicken Cutlets with Olives, Capers & Roasted Lemons

Posted on November 7, 2013 by Cat

By Cat, Dec 2007 (Photo, right from Wikimedia Commons) I’ve always been a soft touch for Piccata, traditionally made with veal cutlets and flavored with lemon, white wine and capers. I don’t eat much veal because commercial veal is a form of animal … Continue reading →

Posted in Alcohol, Bread, Capers, Citrus, Fat or oil, Herbs, Leafy Veggie, Olives, Pasta, Poultry, Pounded, Roasted, Sauteed, Steamed, Stock, broth | Tagged , , , , , , , , , , , | Leave a comment

Chicken Tarragon: 2 Recipes

Posted on November 6, 2013 by Cat

by Cat,  Oct 2007 (Photo, right, from Wikimedia Commons) Chicken with herbs and a wine sauce is one of my favorite dinners, and tarragon is one of my favorite herbs for its uniquely French flavor. I include two versions of Chicken Tarragon … Continue reading →

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Chicken Parmigiana

Posted on November 5, 2013 by Cat

by Cat,  Oct 2007 (Photo, right, from Wikimedia Commons) See also 1. Brining Chicken; 2. Preparing Chicken or Other Cutlets; 3. Eggplant Parmigiana; 4. Poultry & Fowl Main Course Menu Includes: 1. Chicken Parmigiana, Version 1; 2. Chicken Parmigiana, Version 2 (adapted from Eggplant Parmigiana); 3. Variation: Chicken … Continue reading →

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Chicken Saltimbocca

Posted on November 5, 2013 by Cat

by Cat,  Oct 2007 (Photo, right, from Wikimedia Commons) See also Brining Chicken; Preparing Chicken or Other Cutlets;   You can find more  of my chicken cutlet recipes, as well as links to cutlet recipes on other sites, on the Poultry & Fowl Main Course Menu, … Continue reading →

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Burnished Chicken Legs (or Butterflied Game Hen) with Yams & Parsnips

Posted on November 5, 2013 by Cat

by Cat, Jan 2012 (Photo, right, from Wikimedia Commons) The best part of this recipe is the roasted yams and parsnips flavored with the Dijon marinade. It’s too bad that root veggies are an under-appreciated food in our American culture; hopefully this … Continue reading →

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Chicken Cutlets with Apples in Cider Sauce

Posted on November 4, 2013 by Cat

By Cat, Oct 2000 (Photo, right, from Wikimedia Commons) Years ago in the 1970s, I came up with a recipe using chicken cutlets in an apple cider sauce, but I’ve long since lost that recipe. This one comes close to how … Continue reading →

Posted in Apple, Pear, Dairy, Fat or oil, Onion family, Poultry, Sauteed, Simmered, Stock, broth | Tagged , , , , | Leave a comment

Preparing Chicken (or other) Cutlets

Posted on November 4, 2013 by Cat

by Cat, Oct 2007 See also: Brining Chicken, Brining Poultry, Brining Pork You can find my chicken cutlet recipes, as well as links to cutlet recipes on other sites, on the Poultry & Fowl Main Course Menu, under Chicken Cutlets. Chicken cutlets are made … Continue reading →

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Braised Chicken (or Game Hen) with Garlic, Herbs & Lemon

Posted on November 2, 2013 by Cat

by Cat, Nov 2011 (Photo, right, from Wikipedia) This recipe is also known as “chicken with 40 cloves of garlic.” Made with game hen(s), this is just about my favorite Sunday Dinner recipe. I just love the flavor of the … Continue reading →

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