Chicken and mushroom casserole

Ingredients

8 tbsp olive oil
flour, for dusting
400g /14oz chicken thighs, skinned and boned
150g /5½oz small onions, peeled
1 carrot, very finely chopped
1 celery stalk, very finely chopped
300g/10½oz button mushrooms, halved
200ml/7fl oz dry white wine
500ml/18fl oz chicken stock
freshly grated nutmeg, to taste
3 free range egg yolks, beaten with 4 tsp of milk
1 tbsp finely chopped fresh parsley

Method

• Heat six tablespoons of the olive oil in a frying pan over a medium heat.
• Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side.
• Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper.
• Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened.
• Add the wine and the stock, bring to a simmer and cook for a further 10 minutes.
• Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked through
• Just before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley.

Whole tandoori chicken with coriander chutney

Ingredients

For the chicken
1.5kg/3½lb whole chicken
4 tbsp natural unsweetened yoghurt
1 tsp garam masala
4 tbsp single cream
2 tbsp medium-hot paprika
1 tsp medium-hot chilli powder
1 tsp ground cumin
2 tbsp lemon juice
2 tbsp vegetable oil
1 tsp salt
½ tsp turmeric
1 tbsp tomato purée
4 garlic cloves, crushed
2 tsp peeled and finely grated root ginger

For the coriander chutney
100g/4oz coriander leaves, roughly chopped
3 green finger chillies, roughly chopped
1 garlic clove, roughly chopped (optional)
½ tsp salt
1 tsp lemon juice
1 tsp demerara sugar

Method

• Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.
• Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Cover and refrigerate for eight hours or overnight.
• Preheat the oven to 180C/350F/Gas 4.
• Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade.
• Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
• Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.

Super satay chicken

Ingredients

For the chicken
1 tbsp ground turmeric
1 tbsp ground cumin
1 large free-range chicken (about 1.8kg/4lb)
250g/9oz unsalted peanuts, roasted
2 stalks lemongrass, finely chopped
5cm/2in piece of galangal, grated
3 garlic cloves, grated
400ml/14fl oz coconut milk
4 tbsp ketjap manis (sweet Indonesian soy sauce available from most Chinese supermarkets)
2 tbsp dried chilli flakes
1 lime, zest only

For the chilli dip
2 red peppers, chopped
4 red chillies, chopped
3 garlic cloves, grated
75g/2½oz caster sugar
100ml/3½fl oz white wine vinegar
1 tbsp cornflour, mixed with 2 tsp water
2 limes, juice only
large pinch of salt
1 tsp chilli flakes

For the salad
2 bunches spring onions, cut into 2cm/¾in pieces
150g/5½oz unsalted peanuts, roasted and roughly chopped
1-2 green chillies, thinly sliced
½ cucumber, sliced
1 bunch coriander, leaves picked and stalks finely chopped
2 tbsp clear honey
4 tbsp soy sauce
3 tbsp sesame oil
2 limes, juice only

Method

• Mix together the turmeric and cumin, add some cold water to make a paste and rub it all over the chicken. Cover the chicken with cling film, place it in the fridge and leave overnight.
• Pulse the peanuts in a food processor (they should be a mixture of fine and coarse pieces) and set aside. Place the lemongrass, galangal and garlic into the food processor and blend to a fine paste. Transfer to a bowl, add the coconut milk, ketjap manis, dried chilli flakes, lime zest and chopped peanuts. Cover and set aside overnight.
• The next day, preheat the oven to 120C/250F/Gas ½.
• Place the chicken in a roasting tray and pour the marinade over. Roast very slowly for two hours, basting with the sauce half way through. After this time turn the oven up to 200C/400F/Gas 6 and continue to cook for a further 20 minutes. Be careful not to burn the chicken, if needs be, you can add a splash or two of water while cooking. Remove from the oven, baste and leave to rest for 20 minutes.
• Meanwhile, to make the chilli dip, place the red peppers, chillies, garlic, sugar and white wine vinegar into a food processor and blend to a rough purée. Pour the mixture into a saucepan and bring to the boil. Cook for around three minutes then whisk in the cornflour mixture and cook until the sauce thickens. Finish with the lime juice, salt and chilli flakes. Set aside to cool.
• For the salad, place the spring onions, peanuts, green chillies and cucumber and coriander into a bowl. Mix the honey, soy sauce, sesame oil and lime juice together, pour over the salad and mix thoroughly. Serve with the chicken and chilli dip.

Peri peri roast chicken

Ingredients

For the chicken
2kg/4½lb whole chicken (preferably free-range or organic)
salt and freshly ground black pepper
150ml/5fl oz water, chicken stock or red wine

For the peri peri sauce
5 garlic cloves
1-5 red chillies (as hot as you dare!)
2cm/1in piece of ginger, grated
50ml/2fl oz vegetable oil
25ml/1 fl oz white or red wine vinegar
3 tbsp soy sauce
1-2 tbsp Tabasco (again as hot as you dare!)
2 tbsp smoked paprika
3 tsp dried oregano
1 tsp caster sugar (optional)
1 lime, zest and juice
For the vegetables
3 red onions
500g/1lb 2oz baby new potatoes

For the salad
1 lime, juice only
1 tsp caster sugar (or a squidge of honey)
3 tbsp extra virgin olive oil
130g/4½oz crispy salad leaves

Method

• Preheat the oven to 200C/400F/Gas 6. Sit the chicken in a large roasting tin and season well with salt and pepper and a drizzle of oil. Place in the oven and cook for about an hour.
• For the peri peri sauce, peel and roughly chop the garlic, halve, deseed and finely chop the chillies and place both in a small bowl. Add the rest of the peri peri sauce ingredients and stir to combine.
• Remove the chicken from the oven and tip three-quarters of the peri peri sauce over the chicken and spread it all over with the back of a spoon. Peel and quarter the onions, leaving the roots intact, and toss them in around the chicken along with the potatoes. Season them with salt and pepper and then return to the oven to cook for the final 40-50 minutes. At the end of the cooking time the chicken will most likely look burnt, but worry not, this is the peri peri style.
• To check the chicken is cooked, pierce the thickest part of a thigh with the point of a sharp knife and the juices should run clear (without any pinkness). Once cooked, carefully lift the chicken from the roasting tin onto a plate and cover it loosely with foil so it can rest and become juicier. Using a slotted spoon remove the vegetables from the tin also, transferring them to a medium ovenproof dish. Then, put them back in the oven (with the oven now turned off) to keep warm.
• Carefully pour the oil out from the roasting tin, leaving the juice and sticky bits behind. Put it on a medium heat and add the remaining sauce and the water, stock or red wine. Allow to simmer for a few minutes, scraping up all the sticky bits from the bottom.
• Meanwhile, prepare the salad. Squeeze the lime juice into a mug or small bowl and add the sugar (or honey), extra virgin olive oil and a little salt and pepper. Give it a good whisk up. Tip the salad leaves into a large salad serving bowl, pour the dressing over and toss the leaves about.
• Returning to the chicken, pour any juices on the plate into the sauce before carving the meat. Arrange on serving plates with the roasted onions and potatoes. Serve with the dressed salad and the sauce in a small jug.

Recipe Tips

A 1.5-1.8Kg (3Lb 6oz – 4Lb) chicken would be about enough to serve four people but I have given the recipe using a bigger bird so that it gives some leftover chicken for sandwiches the next day. If you use a different size to the one below then work out the cooking time based on 20 minutes per 450g (1Lb) plus 20 minutes. Regardless what size bird you use, cover it after 1 hour and add the onions and potatoes about 45 minutes before the end of cooking time. To speed up the process, use some good sharp scissors to snip the chicken along the backbone to splay it out and cook flat.

Cumin and yoghurt chicken with cucumber and dill salad

Ingredients

For the marinade
300ml/11fl oz natural yoghurt
2 tbsp mint or coriander, finely chopped
1 lemon, juice only
1 tbsp cumin seeds, ground
2 tbsp olive oil
2 cloves garlic, finely grated or crushed
good pinch of pepper

For the chicken
1kg/2lb 2oz chicken, preferably organic, spatchcocked
drizzle of olive oil

For the cucumber salad
1 large or 2 medium cucumbers
½ lemon, juice only
4 tbsp extra virgin olive oil
2 large tbsp chopped dill (mint or coriander is also great)
sea salt and freshly ground black pepper

Method

• For the chicken, mix all the marinade ingredients together in a bowl.
• With a sharp knife, carefully slash the chicken legs two or three times down to the bone. Rub the marinade into the chicken, massaging into the meat.
• Place on a plate in the fridge for at least 30 minutes, but you can leave it for 4-6 hours.
• Preheat the oven to 200C/400F/Gas 6.
• Heat a griddle pan until very hot. Remove the chicken from the marinade, letting the excess drip off, but do not wipe clean. Pour a little olive oil onto the griddle pan then add the chicken, skin side down. Cook for 2-3 minutes on each side, until golden and scored with brown griddle marks.
• Transfer to a roasting tin and place in the oven for 25-30 minutes, or until completely cooked through. Test the chicken is cooked by pushing a skewer into the thigh meat - if the juices run clear the chicken is cooked.
• Remove from the oven and leave to rest for 5-10 minutes.
• For the cucumber salad, cut the cucumbers into halves lengthways and scoop out the watery seeds.
• Cut the cucumber into wedges and place in a bowl. Add the remaining ingredients and toss together to coat. Season to taste with more lemon juice or salt and freshly ground black pepper.
• To serve, carve the chicken into eight pieces (legs, thighs and breasts). Place the cucumber salad into a pile on a plate and a bit of chicken alongside. Serve with crusty bread or a cous cous salad.

Recipe Tips

To barbecue, cook as instructed but don't brown the chicken in the frying pan. Place the marinated chicken straight into the oven, and when it is done roasting, transfer to a pre-heated barbecue for ten minutes to brown. Do allow for resting time after this final sizzle.

Thai roast chicken

Ingredients

2 sticks lemongrass
50g/1¾oz ginger, peeled
3 spring onions
2 medium red chillies
2 medium yellow chillies
1 medium green chilli
1 tbsp ground turmeric
200ml/7oz groundnut oil
1 whole chicken

Method

• Set the oven to 180C/350F/Gas 4.
• Combine all of the ingredients apart from the chicken in a food processor and blend until smooth.
• Brush the chicken generously with the spice mix.
• Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up.
• Leave to rest for 15 minutes covered in foil before serving.

Oven-roasted chicken with sumac, pomegranate molasses, chilli and sesame seeds

Ingredients

1 whole chicken, about 2kg/4lb 8oz, jointed into 8 pieces
3 tbsp olive oil
1 tbsp sesame seeds

For the marinade
2 tbsp ground sumac
2 large garlic cloves, crushed or grated
½ -1 tsp chilli flakes
1 tbsp tomato purée
1 tbsp pomegranate molasses
1 tsp salt

Method

• Mix all the marinade ingredients together, rub well into the chicken and leave in the fridge for 1 hour.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the chicken in a roasting tin, drizzle with the olive oil and scatter the sesame seeds over. Roast in the oven for 30 minutes or until cooked through. (To check the chicken is cooked, pierce at the thickest part of the thigh - the juices should run clear.)

Chicken and broccoli pasta bake

Ingredients 

250g wholewheat penne (or other pasta shapes)

250g broccoli

2 leeks, sliced

4 cooked chicken breasts or leftover roast chicken, about 350g in total

500ml semi-skimmed milk

30g cornflour

85g mature cheese, such as Gouda, smoked Cheddar or vintage Cheddar, grated

12 cherry tomatoes, halved

20g Parmesan or Pecorino Romano cheese, freshly grated

1 teaspoon dried oregano

3 tablespoons dried wholemeal breadcrumbs

Method

• Preheat the oven to 190°C/gas 5. Cook the pasta in a large pan of boiling water for 10–12 minutes or according to the pack instructions, until al dente. Trim the broccoli into small florets and slice the stalks. Add all the broccoli and the leeks to the pasta for the last 5 minutes or so of cooking.
• When just tender, drain well, reserving about 250ml of the cooking water. Tip the pasta and vegetables into a large ovenproof dish. Skin the chicken and cut into small chunks and add to the dish.
• Blend a little of the milk with the cornflour to a paste in a jug. Heat the remaining milk and reserved cooking water in the same pan until on the point of boiling. Pour about a cupful onto the cornflour paste and stir well, then pour this into the simmering milky water and stir briskly with a wooden spoon until it thickens. Remove from the heat and mix in the mature cheese. Season to taste.
• Pour the sauce over the pasta, stirring gently with a fork. Nestle the tomato halves into the mixture, then sprinkle with the Parmesan, oregano and breadcrumbs. Bake for 20 minutes until bubbling and crispy on top. Serve hot.

Note:

Wholewheat pasta is a good source of complex carbohydrate and has a low GI value.

Creamy Chicken Lasagne

Ingredients

3 skinless, boneless chicken breast fillets
6 lasagne sheets
1 cube chicken stock
4 tablespoons hot water
225g cream cheese, softened
225g grated mozzarella cheese
750g tomato based pasta sauce

Method

• Place chicken in a saucepan with enough water to cover and bring to the boil. Cook for 20 minutes or until no longer pink and juices run clear. Remove from saucepan and shred.
• Preheat oven to 180 C / Gas 4. Dissolve the stock cube in hot water. In a large bowl, mix the chicken with the stock, cream cheese and 1/2 of the mozzarella cheese.
• Spread 1/3 of pasta sauce in the bottom of a 20x30cm baking dish. Cover with the chicken mixture and top with 3 lasagne sheets; repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese.
• Bake for 45 minutes in the preheated oven.

Cheesy Spinach Pasta Bake

Ingredients

325g conchiglie pasta (shells)
300g frozen spinach, thawed
2 eggs
4 tbsp olive oil
8 tbsp breadcrumbs
1 1/2 (660g) jars tomato basil pasta sauce
1 (250g) packet grated Cheddar cheese
1 (250g) packet grated mozzarella cheese

Method

• Preheat oven to 180 C / Gas 4.
• Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 125ml water to the boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
• Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture and breadcrumbs.
• Cover the bottom of a 22x33cm baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with 1/2 of the Cheddar and 1/2 of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.

Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

Buffalo-Style Drummettes with Blue Cheese Dip

Ingredients

Cooking spray
3 pounds chicken wing drummettes, skinned (30 drummettes)
1/4 teaspoon freshly ground black pepper
3/4 cup thick hot sauce
2 tablespoons cider vinegar
1 teaspoon reduced-sodium Worcestershire sauce
2 garlic cloves, minced
Blue Cheese Dip
30 carrot sticks
30 celery sticks

Preparation

1. Preheat oven to 450°.

2. Line a jelly-roll pan with foil; coat foil with cooking spray. Place chicken on prepared pan; sprinkle with pepper. Lightly coat chicken with cooking spray. Bake, uncovered, at 450° for 7 minutes or until lightly browned.

3. Combine hot sauce and next 3 ingredients (through garlic) in an oval 4-quart electric slow cooker coated with cooking spray.

4. Remove chicken from pan; drain on paper towels. Place chicken in slow cooker, tossing gently to coat with sauce. Cover and cook on HIGH for 3 hours or until chicken is very tender. Serve with Blue Cheese Dip, carrot sticks, and celery sticks.

Brown Sugar-Glazed Capon with Bourbon Gravy

Ingredients

1 (6-pound) whole capon or roasting chicken
1/4 cup packed brown sugar
3 1/2 teaspoons Dijon mustard, divided
3/4 teaspoon kosher salt, divided
Cooking spray
1 cup water
1 (14-ounce) can fat-free, lower-sodium chicken broth, divided
1/3 cup minced shallots
3 tablespoons bourbon
2 tablespoons potato starch
1 tablespoon water
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 425°.

2. Remove and discard giblets and neck from capon. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine sugar, 2 teaspoons mustard, and 1/2 teaspoon salt; rub sugar mixture under loosened skin and over breast and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under capon. Place capon, breast side up, on the rack of a broiler pan coated with cooking spray. Pour 1 cup water into bottom of pan; place rack in pan. Bake at 425° for 30 minutes.

3. Baste capon with 1 cup broth; loosely cover capon with foil. Reduce oven temperature to 350° (do not remove capon from oven). Bake at 350° for 30 minutes. Uncover and baste with remaining broth. Bake an additional 20 minutes or until a thermometer inserted in meaty part of thigh registers 165°. Remove from oven; let stand for 20 minutes. Discard the skin before serving.

4. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag. Let stand 2 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Pour drippings into a small saucepan; stir in shallots. Bring to a boil; reduce heat, and simmer for 2 minutes. Add remaining 1 1/2 teaspoons mustard and bourbon, stirring with a whisk; simmer 1 minute. Combine potato starch and 1 tablespoon water in a small bowl, stirring with a whisk; stir starch mixture into bourbon mixture. Simmer for 1 minute or until thickened. Remove from heat; stir in remaining 1/4 teaspoon salt, parsley, and pepper. Serve gravy with the capon.

Stir-Fried Chicken With Ketchup

INGREDIENTS

1 ½ pounds boneless chicken, preferably dark meat, in 1/2- to 1-inch chunks
½ cup flour, more as needed
4 tablespoons neutral oil, like corn or canola
 Salt and pepper
2 tablespoons slivered garlic
¼ teaspoon cayenne pepper, or to taste
1 cup ketchup

PREPARATION

• Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.
• When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment.
• Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning, then serve.

Tarragon Chicken

INGREDIENTS

1 3- to 4-pound chicken
¾ cup chopped fresh tarragon
Juice and grated zest of 1 lemon
½ cup olive oil
Malden salt or other flaky sea salt

PREPARATION

• Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
• Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
• Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.

White Bean Chicken Chili

Ingredients

1 48-oz. jar Great Northern beans
4 boneless, skinless chicken breasts, cooked
1 16-oz. jar salsa
1 8-oz. pkg. shredded Monterey Jack cheese
1 8-oz. pkg. jalapeno cheese, cubed

Preparation

Add ingredients to a stockpot; heat over low heat until cheeses melt. Stir in up to one cup water for desired consistency; heat until warmed through.

Chicken Green Chili with White Beans

Ingredients

6 Anaheim chiles
1 tablespoon peanut oil
3 chicken leg quarters, skinned (about 1 3/4 pounds)
1 3/4 cups chopped onion
4 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
2 cups water, divided
1 1/2 teaspoons ground cumin
1 (15.5-ounce) can cannellini beans (such as Goya) or other white beans, rinsed and drained
3 tablespoons all-purpose flour
1 teaspoon salt
3 tablespoons reduced-fat sour cream
6 lime slices

Preparation

Preheat broiler.

Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; discard skins. Chop chiles.

Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic, and sauté 6 minutes or until browned, stirring frequently. Return chicken to pan. Add broth, 1 1/2 cups water, and cumin; bring to a simmer. Cook 20 minutes or until chicken is done. Remove chicken; cool slightly. Remove chicken from bones; cut meat into bite-sized pieces. Discard bones. Add chicken to pan; stir in chopped chiles and beans.

Combine 1/2 cup water and flour, stirring with a whisk. Stir into chicken mixture. Bring to a simmer; cook 15 minutes. Stir in salt. Spoon about 1 1/2 cups soup into each of 6 bowls; top each serving with 1 1/2 teaspoons sour cream. Serve with lime slices.

White Bean Chicken Chili

Ingredients

1 48-oz. jar Great Northern beans
4 boneless, skinless chicken breasts, cooked
1 16-oz. jar salsa
1 8-oz. pkg. shredded Monterey Jack cheese
1 8-oz. pkg. jalapeno cheese, cubed

Preparation

Add ingredients to a stockpot; heat over low heat until cheeses melt. Stir in up to one cup water for desired consistency; heat until warmed through.

Chicken Green Chili with White Beans

Ingredients

6 Anaheim chiles
1 tablespoon peanut oil
3 chicken leg quarters, skinned (about 1 3/4 pounds)
1 3/4 cups chopped onion
4 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
2 cups water, divided
1 1/2 teaspoons ground cumin
1 (15.5-ounce) can cannellini beans (such as Goya) or other white beans, rinsed and drained
3 tablespoons all-purpose flour
1 teaspoon salt
3 tablespoons reduced-fat sour cream
6 lime slices

Preparation

Preheat broiler.

Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; discard skins. Chop chiles.

Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic, and sauté 6 minutes or until browned, stirring frequently. Return chicken to pan. Add broth, 1 1/2 cups water, and cumin; bring to a simmer. Cook 20 minutes or until chicken is done. Remove chicken; cool slightly. Remove chicken from bones; cut meat into bite-sized pieces. Discard bones. Add chicken to pan; stir in chopped chiles and beans.

Combine 1/2 cup water and flour, stirring with a whisk. Stir into chicken mixture. Bring to a simmer; cook 15 minutes. Stir in salt. Spoon about 1 1/2 cups soup into each of 6 bowls; top each serving with 1 1/2 teaspoons sour cream. Serve with lime slices.

Roast Chicken Thighs with Olives, Tomatoes, & Potatoes

Ingredients:
8 Bone In Chicken Thighs, Trimmed
5 Tablespoons Olive Oil, Divided
1 Teaspoon Dried Oregano
1 Pint Ripe Cherry Tomatoes, Halved
1/2 Cup Pitted Flavorful Olives (See Notes Above)
Sea Salt & Black Pepper
2 Large Potatoes, Peeled & Cut Into 1-inch Dice
3 Sprigs Fresh Rosemary

Directions:
Preheat oven to 375 degrees F.
Toss the diced potatoes with 3 tablespoons of oil and season with salt and pepper.
Arrange the potatoes across the bottom of a large roasting pan, then place the thighs on top.
Scatter the olives and tomatoes around the thighs, then dust the thigh with the oregano, salt, and pepper.
Drizzle the remains 2 tablespoons of oil over the casserole dish, and arrange the rosemary sprigs on top.
Roast for about 40 minutes, stirring the ingredients once or twice as it cooks. (A thermometer should reach 165 degrees F. when inserted into the thickest part of the thigh).
Transfer the thighs to a platter, then return the vegetables to the oven, and roast until the potatoes are golden brown, about 10 minutes more.
Arrange the thighs on a platter, spooning the potatoes alongside.
Spoon the olive and tomato mixture on top of the thighs and serve immediately.

"Fried" Chicken

INGREDIENTS

1 3 1/2-to 4-pound chicken, cut up
1 1/2cups buttermilk
2 garlic cloves, minced
3tablespoons gin (optional)
3/4cup dry bread crumbs
1/4cup grated Parmesan
2teaspoons salt
1teaspoon grated lemon zest
1/2teaspoon dried thyme leaves

METHOD

• Remove and discard the skin from the chicken. Combine the chicken, buttermilk, garlic, and gin in a large resealable plastic bag. Refrigerate at least 1 hour or overnight.
• Heat oven to 400° F. Lightly coat a large baking sheet with vegetable cooking spray.
• On a sheet of wax paper, combine the bread crumbs, Parmesan, salt, lemon zest, and thyme. Roll the chicken pieces in the coating and place on the baking sheet, bone-side down.
• Bake 35 to 40 minutes, turning the chicken halfway through, or until crispy and the juices run clear when the chicken is pierced with a fork.