Buttermilk-Marinated and Herbed Roast Chicken

Buttermilk is amazing for fried chicken and makes it tender and juicy, and it's also awesome for roasted chicken. The meat is tender and juicy and the skin as this amazing tang. It's super simple. I used the recipe from The Times this week, but added the herbs because I had them. You're welcome to omit the herbs, or stuff the chicken with onion or lemon or some combo of aromatics. Yum! The buttermilk also gives the chicken a really rich, dark brown skin. You just need to start the night before. 

Serves 2-4

Ingredients:

1 3-pound chicken

1 pint buttermilk

3 tablespoons kosher salt

handful sage and rosemary

Roasted Chicken Thighs with Broccoli and Carrots

After a mini vacation in California eating everything in sight, I wanted a nice, homey meal. I love this recipe for roasted chicken and wanted to change it up with broccoli and carrots. Yum! It's easy, pretty healthy, and a great weeknight meal. Your house will smell amazing when you cook it. 

Chicken Kabobs

We had a big weekend of eating and drinking (see monkey bread), so I wanted something a little lighter for dinner. I found this recipe for kabobs - yum! I had to alter it slightly because I didn't have aleppo pepper, but it worked out great with paprika, chili powder, and red pepper flakes. Yogurt is a great base for chicken marinades because it tenderizes the chicken and keeps is juicy when you're cooking at a high temperature. Usually, grilled chicken breast is pretty dry but this chicken is super moist and flavorful. I serve it with pita, tzatziki, babaganoush, and some Greek salad. 

Ingredients:

3 big chicken breasts, cut into 1.5" pieces

1 tbsp paprika

2 tsp red pepper flakes

1/2 tsp chili powder

2 tbsp warm water

Coq a la Biere (Chicken Cooked in Beer)

I made this years ago when I was abroad in Paris but hadn't thought of it again until today. It's basically the same as coq au vin but with beer instead of red wine. It has such a great flavor and it a perfect fall or winter hearty dinner served over some buttered egg noodles. It also makes your house smell wonderful.

Vinegar Hill House Chicken

Vinegar Hill House is an amazing restaurant in Vinegar Hill, just North of DUMBO. They have this incredible roast chicken. Usually I won't get chicken at a restaurant and go for something more exotic, but I'd heard good things, and I love anything with vinegar as an ingredient. It's rich and tangy and just perfectly chickeny. The chicken jus, vinegar, butter, and shallots makes an intoxicating sauce. 

My wonderful friend Kara who knows me so well bought me this cookbook which has the recipe inside. Thanks, Kara! If you make extra jus, freeze it and then it makes the whole process a little quicker. (It is a bit of a process - only do it if you have a free afternoon.) My pictures don't do  it justice.

Serves 4

Ingredient:

10 shallots, peeled, 2 sliced and 8 whole

1 large yellow onion, sliced

two 2-3 pound organic or Amish chickens (back bone removed, cut in half, leaving wing bones and leg in tact but removing and reserving all other bones)

3 tbsp extra virgin olive oil

2 cups dry white wine

1 1/2 quarts (6 cups) chicken stock, preferably homemade

1 bay leaf

8 sprigs fresh thyme, divided

Coarse salt and freshly ground black pepper

10 tbsp (1 1/4 sticks) unsalted butter

4 tsp vegetable oil, divided

1/2 cup sherry vinegar

Cornflake-Crusted Chicken

I've always heard good things about using cornflakes on chicken, so when I was in the grocery and looking for a cheap dinner, I decided to try it. It's really easy and has a great, flavorful crunch. Feel free to change the seasoning.

Serve 3-4
Ingredients:
4 skinless chicken thighs
1 cup crushed corn flakes
2 tbsp olive oil
1 tbsp freshly chopping basil
1 tsp freshly chopped parsley
1/2 tsp dried oregano
1/2 tsp dried thyme
big pinch of cayenne pepper
1 egg
1 tbsp water