The marinade alone is reason enough to make this sandwich from E2GO in Charlotte, NC. The flavor is potent, balanced, and delicious. It'll work with shrimp or pork too and will last covered in your fridge for a month.
This may seem an unlikely combination, but trust me, for those moments when you're not sure if it's dinner or breakfast that you want, this satisfies completely. Waffles stand in here in place of biscuits--soak up all the buttery, syrupy goodness that is drizzled over crisp-fried chicken. This recipe is based on a killer version of chicken and waffles that is served at Emeril's Restaurant in New Orleans.
Prep Time: 30 minutes
Total Time: 1 1/2 hours plus 4 hours to overnight for marinating the chicken
This is a great way to kick up your basic baked chicken. The honey and butter help to keep the chicken moist and delicious and sweet potatoes are the ultimate accompaniment. Just perfect for a weeknight dinner yet still special enough for the holidays.
The name of this dish translates form the French as "blue ribbon", and refers to a prestigious award once given to chefs for cooking excellence. It's the perfect name for this classic French dish, which has become an international favorite!
Coq au Vin is a quintessentially French dish found throughout wine country. It is simply chicken braised in wine. You should always use a good wine for this dish and it doesn't have to be expensive. In France, a basic Cote Du Rhone table wine is used. This is the perfect dish for a cool fall day or night.
Also known as Hunter's Chicken. Chicken is cooked until tender in tomato sauce and served over pasta. As the story goes, if the hunter came home without a kill for dinner, the wife would cook a chicken. Not bad for second place! Toward the end of cooking, taste your sauce. If it is a bit on the acidic side, stir in a scant teaspoon of sugar. A little goes a far.
Sometimes it is really nice to have all aspects of your meal rolled up into one component - like an enchilada! These enchiladas are rolled around a creamy chicken and onion filling and topped with a simple pureed tomato sauce. All you have to do is sink your fork into it for one bite of this yumminess!
This is a take on the famous gumbo created by Chef Paul Prudhomme. The secret to making this flavorful stock is to use a big stewing hen (you can substitute two smaller chickens if you would prefer). Use at least 6 pounds of chicken so that the stock is very rich. Good stock makes good gumbo!
Prep Time: 2 hours (includes time for making broth)
This dish is just that: a yummy, creamy chicken dish that can be served lots of different ways. Try yours on top of cooked white rice, pasta, or egg noodles, or even on top of split, freshly baked buttermilk biscuits. Mmmm.
Any old bricks will do for this purpose--just make sure that they are well wrapped in foil, preferable recycled foil if available. The weight of the bricks holds the chicken down firmly and helps to create a crisp crust while the chicken cooks.
Prep Time: 10 minutes
Total Time: 2 to 6 hours to marinate, plus 45 minutes