Some worship the mighty steak, while others go with the hog, and then there are the veggies and vegans...I won't even get into that. If you ask me, the chicken will always rule. I'm not talking about a dry, flavourless breast on a plate with some steamed vegetables, I mean crispy skin, juicy meat and delicious stock. I love roasting a whole chicken or pieces and then shamefully stand over the stove and picking the gooey, greasy and salty bits on the bottom of the pan...absolutely divine! What about wings!? Beer would be really lonely without those spicy and crispy morsels. Chicken...roasted, sauteed with veggies, tossed in honey garlic, cream sauce, stews with dumplings...the possibilities are endless.
I dedicate this page to chicken and all those who love it. These are just a small handful of my favourites, with many more to come. Just click on the photo for the recipes!
COQ AU VIN
This is a classic and it's really easy to see why. Deep and rich, you can taste the love that went into it and it is remarkably easy to make and is virtually foolproof. Try to use a decent red wine and try for the same wine you'll serve alongside the finished dish. This dish is even better the next day, so make lots!!
SUMAC CRUSTED CHICKEN WINGS
Sumac is something I discovered in my local middle eastern shop and have been experimenting with. It has a lovely citrus-y flavour that lends itself really well with not only chicken, but with chicken fat as with chicken wings. Give this recipe a try and trust me when I say you will love it!
SWEET CHILLI CHICKEN
If there is a better combo as sweet and spicy, I have not found it! There are a ton of premade sauce available in any supermarket these days, but this homemade version is so easy and you can make a big batch, portion it out and freeze it. Then you're ready to go whenever you want and you know what's in it!
Ring! Ring! The 80's called and they really want their blackened chicken back, but there is no way I'll let this recipe go back into our distant memories. It really is amazing...sweet, spicy and wonderfully caramelized is a perfect combination! Let's bring this back and blacken all the things!
ETHIOPIAN BERBERE BBQ WINGS
Berbere, if you're not familiar with it is a spice blend from Ethiopia, much like a spicy curry. I tried this (link here)
amazing version I found on Amazon, delivered straight to my door! The flavours lend themselves really well to be turned into BBQ sauce, then grilled of course. Spicy, sweet charred wings are the best thing you will grill all summer and will impress everyone who eats them, guaranteed!
I love tandoori chicken when I get an Indian takeout, but you can get similar results at home and the house fills up with roast chicken smell and curry...what could be better than that? This recipe makes quite a bit more than you need, so just pop the leftover mix in a jar in your cupboard and you're ready to go! Suggestion: try it on wings!!
LEMON DILL AIRLINE CHICKEN BREAST WITH BEET RISOTTO AND GOAT CHEESE
I wanted to come up with a really feminine dish for a Valentine's Day post. I immediately thought PINK! The flavours are subtle, and light, yet satisfying. I just love airlinechicken breast (the wing bone left in) because it helps to keeps it moist and best of all you keep the skin on. Brush on dill, lemon creme fraiche for a nice crisp.
GENERAL TSO'S CHICKEN
I'd always heard of this dish and never tried it, so after searching around the internet for some recipe ideas, I've devised this one from a few versions and it really worked! The coating is so crunchy and can hold up to the sauce, soaking it in but keeping that all too addictive crunch. Give it a go!
CHICKEN 'n' WAFFLES WITH SPICY SWEET BUTTER
I bought a waffle iron a while back and was excited to try it out and I knew exactly what I was going to make first...chicken and waffles! And this butter is the best thing to go with it. You get everything! Crunchy chicken, crispy soft waffles, sweet, salty, spicy...ticks all the boxes!! Give this a try! You will not be disappointed, guaranteed!
JAMAICAN JERK WINGS
I absolutely adore jerk spices! They're spicy and full of flavour. This recipe is so easy to make and fool proof. Be sure to cook the wings crispy so they stand up to this goopy sauce.
HONEY MUSTARD WINGS
Wings are one of our favourite foods of all time! They are so versatile and lend themselves just about any flavouring you can come up with. Honey mustard is just a classic combination and is simplicity at it's best. I used dijon and grainy mustard, but you can use any mustard you have or like. Enjoy!
CLASSIC BUFFALO WINGS
Buffalo wings hail from, well, Buffalo in New York. Many people claim to make them and you see them on menus all the time, but very few really know how to make them properly. There is no coating or dredge, they're cooked crispy and tossed with just a few simple ingredients. Serve them up with ice cold beer and some blue cheese dip.
GARLIC PARMESAN WINGS
These are simplicty at it's best! It is best to use that powdered parmesan cheese for this. Savoury, garlicky, buttery and tangy from the cheese. Just perfect anytime for a nice snack or even a meal if you have enough of them.
KOREAN FRIED CHICKEN WINGS
I first came across these wings, known as KFC wings, a few years ago in Skagway, Alaska of all places. It was the local brew pub serving up tasty food as well as their own beer (I really recommend the Spruce Tip Ale). They were delish!! I didn't realize how much of a thing these were until I came across them again on one of my many journeys across the internet. Further research lead me to many recipes! Here is what I've come up with...enjoy!
TSUI HANG WINGS
Many nights spent bar hopping around Vancouver, not ready to go home and yet all the bars were closing. As often in this predicament, one would often find themselves in Tsui Hang on Granville, drinking beer after hours. This is where I first had these wings! They are soooooo good! To give it that authentic taste, I suggest drinking beer from teapots.
CORN FLAKES CHICKEN FINGERS
As a lover of anything crunchy, I was always looking for that perfect crunchy chicken coating. I tried bread crumbs and panko, but Corn Flakes absolutely deliver what all the others don't. Really, try these! There is no cereal taste, just perfect crunchification. You can make them ahead, keep them in the fridge until you're ready to deep fry and eat. I whipped up a quick honey mustard for them and done!
CABBAGE & KIELBASA BAKED CHICKEN
I love dishes that require one pan in the oven and it just takes care of itself. Cabbage, polish sausage and chicken all baked together is such a natural combination and the fennel and caraway seeds seemed a simple choice. This is really rich, so be sure not to skip the vinegar as it will need it. I used chicken quarters (thigh and drum) but you could do this with a whole bird as well. You could substitute kielbasa with any other pork sausage if you wanted as well.
HOMEMADE FRIED CHICKEN
If you get any takeaway chicken anywhere, you will pay a small fortune for it. Why not make it yourself for a small fraction of the price? This is a great recipe and tastes amazing. Don't skip the brining! Brines make meat juicy, succulent and flavourful. You can use all purpose flour if you don't have semolina or rice flour, but these will add a nice texture and crunch to the coating.
SOY GLAZED OVEN ROASTED WINGS
We just love wings! We're always trying to find new ways of having them and this was perfect. Oven roasted, sticky, sweet, spicy and salty. How can you go wrong? Addictive!
HONEY MUSTARD CHICKEN BREAST
Honey mustard is one of my favourite flavour combination! Really nice and sweet, sticky and a bit spicy from the mustard. Completely addictive and absolutely easy to make. You can use these breasts on a sandwich, slice it up on a salad, a bed of rice or on creamy pasta or risotto. It will shine just about anywhere.
CHICKEN POT PIE LASAGNA
Comfort food to nth degree! Chicken pot pie in a lasagna! Classic flavours with crispy and soft pasta. You can make this a few days ahead, keep them in the fridge or even freeze them and just pop them in the oven for an easy dinner.
ROASTING A WHOLE BIRD
Roasted chicken can be one of the easieast things to cook. Lots of cooking shows and cookbooks will give you really elaborate ways to achieve roasted perfection. Starting with a hot oven then lowering the temp, slathering the bird with butter. These are really good ways to cook a chicken, but not necessary. This is an easy and delicious recipe.
CABBAGE, KALE AND CHICKEN SOUP
There is nothing better for you than a nice warming chicken soup and it makes the house smell really nice. In this version, I've added cabbage and kale to pack a healthier punch of flavours and textures.
I have no idea why these are called stovetop. I used to work in this place, eons ago and this was a staff favourite, a secret that wasn't on the menu and that's what we all called them. These wings are spicy, sweet, sticky and addictive. You can't eat a couple, you'll have too many. They're great with beer, sports, and a good starter for a long night of...celebrating?
This is simplicity at it's best. Lovely rosemary, garlic, olive oil and simple seasoning are all you need and trust me when I say that you will be making this over and over again. I really love to use dark meat for this as it will stay moist and can take any kind of punishment a novice cook can throw at it. Virtually foolproof.
CHICKEN, MUSHROOM AND BROCCOLINI PIE
As usual, I've got odds and ends in my fridge. With only two of us to cook for and buying a bit in bulk to save a bit of money, more often than not, I'm having to cook what have rather than shopping for specific ingredients I need for an idea I have in mind. This is one of those. The parsnip puree really makes this unique and tasty!