Nanban

• 5 Chicken thighs
• Vegetable oil for deep frying
• ½ cup potato or corn starch (add more if necessary)
• 1 Chinese long eggplant
• 1 red bell pepper
• 1 yellow bell pepper
• 10 shiso leaves (Perilla)
Seasonings
• Salt
• Freshly ground black pepper
• 1 tsp. garlic powder
Nanban Sauce
• 2 Tbsp. vinegar
• 2 Tbsp. soy sauce
• 2 Tbsp. sugar

1. Rinse and pat dry chicken and cut into 1 ½ inch pieces. Combine the chicken with the seasonings in a bowl and mix well.
2. Cut the bell peppers into 1 ½ inch pieces.
3. Slice the eggplant into 1/2 inch pieces and soak in water for a few minutes to prevent from changing color.
4. Combine ingredients for Nanban Sauce in a small bowl.
5. In a large skillet, heat 1/2 inch of oil over medium high heat. Use paper towels to wipe extra water from vegetables to prevent from oil splatter. Prepare potato/corn starch in a small bowl.
6. When oil is hot (it’s ready when you dip a chopstick in the oil and see bubbles around the chopstick), dredge the eggplant in potato/corn starch and remove excess.
7. Deep fry the eggplant until light golden brown. Transfer it to a wire rack or a paper towel. Work in batches and do not crowd the wok. When the eggplant is done, continue with the bell peppers and the chicken.
8. Coat the eggplant, the bell pepper, and the chicken with the Nanban Sauce.
9. Chiffonade the shiso leaves and garnish on top and serve immediately.

Nagoya

• 2 lb Chicken wings
• Corn starch/potato starch
• Oil for deep frying
• White sesame seeds
Sauce
• 1 cup mirin
• 1/2 cup soy sauce
• 3 Tbsp. sake
• 1/3 cup sugar
• 1/4 tsp. salt
• 2-3 sliced ginger (I put a little bit more today)
• 2 garlic cloves, crushed or minced

Instructions:

1. In a small saucepan, heat all the ingredients for Sauce to a boil. Then reduce the heat and simmer for 15-20 minutes until the sauce thickens and reduced (the sauce will get thicker as the temperature cools down)
2. Meanwhile, cut the wings at the joint. Rinse in cold water and pat dry with paper towel.
3. Dredge the chicken wings in corn starch and remove the excess.
4. Deep fry the wings at 320F (160C) until 80% cooked, about 10 minutes. Drain oil on wire rack or paper towel for 3-5 minutes.
5. For the 2nd time, deep fry at 350F (180C) until the wings are crispy, about 5 minutes. The wings should be golden brown.
6. Using a tong, coat the chicken wings in the sauce or serve the wings on a plate and pour the sauce over. Sprinkle white sesame seeds and serve immediately.

Chicken Katsu

• 3 chicken breasts (1.6 lb)
• 2 Tbsp. sake
• Sea salt
• Freshly ground black pepper
• All purpose flour
• 2 eggs
• Panko
• Oil for deep frying
• Tonkatsu Sauce (link)

1. Rinse the chicken and pat dry with paper towel. Slice the chicken diagonally.* This cutting technique is called “Sogigiri” in Japanese. Each piece will have more surface area so it will cook faster.
2. Put the chicken in a bowl and add sake, salt, and pepper. Set aside for 15 minutes.
3. Dust the flour on the chicken and remove excess flour.
4. Then dip it in beaten egg.
5. Lastly, dredge the chicken in panko and remove the excess.
6. Heat 1/2 inch of oil in the cast iron skillet.** Here I dropped a piece of panko to see if the oil is ready. If you are new to deep frying, use a thermometer to check the temperature of oil (Read How To Deep Fry Food). Deep frying oil for Chicken Katsu should be 350F (180C) degree.
7. Put 2-3 pieces of chicken in at a time. If you put too many chicken pieces, the temperature of oil will drop too quickly and the chicken will end up absorbing too much oil.
8. Deep fry until both sides are golden brown, about 5-6 minutes. Then transfer to a wire rack or paper towel-lined tray to remove excess oil.
9. Between batches, make sure to pick up breadcrumbs. When you don’t pick them up, the breadcrumbs will get burnt and the oil will get darker. Make sure to keep the oil clean throughout deep frying.

Chawanmushi

• 1/2 – 3/4 cup dashi stock
• 4 shrimps or 2/3 chicken thigh (optional)
• 1/2 Tbsp. cooking sake
• 1 matsutake mushrooms
• 1 large egg
• 2 ginkgo nuts (precooked)
• 4 thin slices "Kamaboko" (fish cake - today I use "Naruto")
• Add any seasonal ingredients (optional)
Seasonings
• 1/2 tsp. mirin
• 1/4 tsp. salt
• 1/2 tsp. usukuchi (light colored) soy sauce (or ¼ tsp. soy sauce)

Instructions:

1. Make dashi stock.
2. Remove the shrimp shell if necessary and devein. Marinate shrimp in cooking sake. If you use chicken, cut into small pieces (so it cooks faster) and marinate it in cooking sake.
3. Clean the matsutake mushroom with damp towel or paper towel. Do not wash the mushroom. Cut into thin slices.
4. Whisk the egg in a medium bowl, but do not create air pockets. Add dashi stock and Seasonings. Then strain the mixture through a sieve into another bowl.
5. Start boiling water. The amount of water should cover ½ of chawanmushi cup. When boiling, reduce the heat to the lowest heat.
6. Divide all the ingredients into 2 cups. I started with one shrimp, ginkgo nuts, and matsutake mushroom. Then put naruto, the other shrimp, and mitsuba on top (the colorful ingredients should be near the top of cup). Tie mitsuba’s stem into a knot.
7. Gently pour the egg mixture into the cups without creating bubbles. Instead of covering the ingredients completely with the egg mixture, leave some ingredients exposed so it will be visually pleasing when cooked. Put the lid on (or cover tightly with aluminum foil if you don’t have chawanmushi cup).
8. Place gently inside the hot water (it should NOT be “boiling”) and cover the pot’s lid. Cook for 25-30 minutes on the lowest heat. If you are not adding shrimp or chicken, the cooking time should only be 15-20 minutes. Insert a skewer in the center of the cup to check if the egg is done.

Karaage

• 1 lb. chicken thigh
• Sea salt
• Freshly ground black pepper
• 1/4 cup potato starch
• 1/4 cup flour
• Oil for deep frying
• Lemon wedges
Seasonings
• 1 inch ginger
• 8 garlic cloves
• 1 Tbsp. soy sauce
• 1 Tbsp. sake
• 1 tsp. sesame oil
• 1 tsp. sugar

1. Rinse the chicken and pat dry with paper towel. 
2. Cut each chicken thigh into 2 inch pieces (so that deep frying time is about the same). 
3. Season with salt and freshly ground black pepper. 
4.  Put the chicken in a large bowl or Ziploc bag.
5. Grate the ginger and mince the garlic (with garlic presser).
6. Combine the chicken and all the seasonings in the bowl (or Ziploc bag). 
7. Cover with plastic wrap and rest in refrigerator for at least 1 hour.
8. Bring the oil to 325°F
9. Meanwhile combine potato starch and flour, and whisk all together.
10. Right before the oil is ready, add the potato starch and flour mix to the chicken. 
11. You do not need to mix it evenly. The uneven coating gives each piece its unique texture.
12. Gently drop each piece of chicken separately into the oil. 
13.  Do not overcrowd. 
14.  Deep fry 3-5 pieces at a time. If you put a lot of chicken in the oil, the temperature will drop quickly and chicken will end up absorbing too much oil.
15. Cook for 90 seconds, or until the chicken is cooked through and outside is light golden color. If the chicken changes color too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Controlling oil temperature is the key for deep frying.
16. Transfer the chicken onto a wire rack to drain excess oil. While resting on the wire rack, the chicken will continue to cook with the remaining heat.
17. Between batches (or even while cooking), make sure to pick up crumbs to keep the oil clean (otherwise oil will get darker).
18. When you finish all the batches, then bring the oil to 355°F.
19. Deep fry for the second time for 45 seconds, or until the skin is nice golden color and crispy.
20. Transfer the chicken onto a wire rack or paper towel to drain excess oil. Serve the chicken immediately with lemon wedges.

Momofuku Fried Chicken

• 3 pounds chicken wings
Sauce
• 2 Tbsp. finely chopped garlic (5-6 large garlic cloves)
• 2 Tbsp. chopped peeled fresh ginger
• ¼ tsp. finely chopped fresh chili pepper
• ¼ cup rice vinegar
• ¼ cup light soy sauce (or replace with 3 Tbsp. soy sauce + 1 Tbsp. water)
• 2 Tbsp. vegetable oil
• ¼ tsp. sesame oil
• 1½ Tbsp. sugar
• Freshly ground black pepper

1. Line a baking pan with aluminum foil (so that you don’t have to clean later) and spray oil on the broiler rack. 
2. Place the chicken wing, skin side down, on the rack. 
3. Set the broiler to High and broil for 10 minutes, or until nicely browned. 
4. Then flip the chicken (now skin side is up) and broil for another 10 minutes.
5. While chicken is baking, combine all the ingredients for the Sauce in a small saucepan. 
6. Bring it to a boil, stirring once in a while, and turn off the heat.
7. When chicken is done, pour the sauce in a large bowl and toss the chicken wings in the sauce to coat. 
8. Serve on a plate and pour the extra sauce as you eat.

Chicken Basquaise Recipe

• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 4-pound chicken, cut into 8 pieces
• 1/4 cup olive oil
• 1/2 cup chopped raw ham
• 2 cloves garlic, crushed and chopped
• 1 cup chicken stock
• 2 medium green bell peppers, cored, seeded, and sliced
• 2 medium red bell peppers, cored, seeded, and sliced
• 2 tablespoons chopped fresh parsley

1. Stir the flour, paprika, salt, and pepper together on wide plate or wide, shallow bowl. 
2. Evenly coat the chicken pieces with the spices flour mixture and set them aside.  
3. Heat the oil in a Dutch oven set over medium-high heat. 
4. Brown the chicken pieces for 3 to 4 minutes on each side. 
5. Cover the Dutch oven with a lid, turn the heat to low, and continue cooking the chicken for 15 minutes.
6. Add the ham, garlic, and chicken stock to the chicken, and then cover and cook for an additional 15 minutes. 
7. Stir the sliced bell peppers into the mixture and cook for an additional 10 to 15 minutes, until the peppers are hot and tender. 
8. Do not overcook the peppers. 
9. Serve the chicken and peppers garnished with the fresh parsley.

Coq Au Vin

• 4 slices thick cut bacon
• 3 lbs chicken breasts and legs, skin on (two breasts and two drumsticks)
• 1 yellow onion, chopped
• 2 tsp minced garlic
• 2 bay leaves
• 1 sprig fresh rosemary, minced
• 2 cups red wine
• 2 cups chicken broth
• 2 tbsp butter
• 3 tbsp flour
• 10 oz sliced mushrooms
• ¼ tsp pepper
• ½ tsp salt (or, to taste)

1. Preheat oven to 250°F.
2. Fry the bacon over medium heat in a dutch oven or large heavy-bottomed pot. 
3. After it’s fried, remove the bacon and place on paper towels to drain. 
4. Once cool, chop bacon and set aside. Keep the bacon grease in the pot.
5. Turn heat to high and place chicken, skin-side down in the pot. 
6. Sear chicken until golden brown on both sides, about eight minutes. 
7. Then, add the onions, garlic, bay leaves and rosemary. 
8. Continue sautéing until the onions begin to soften, about six minutes.
9. Add the chicken broth and red wine. 
10. Bring to a boil, then reduce heat to a simmer. 
11. Cover and let simmer for 30 minutes.
12. After 30 minutes, carefully remove the chicken from the pot and place in an oven-safe dish.
13. Keep chicken warm in the oven while you work on the sauce.
14. Stir the flour and butter (butter should melt instantly in the pot) into the red wine sauce. 
15. Bring back up to a boil and stir constantly----sauce should be begin to thicken. 
16. Add mushrooms, chopped bacon, salt and pepper and continue cooking for 10-12 minutes. 
17. Keep in mind that the sauce will also thicken up a bit when it cools.
18. Place chicken back in sauce and serve with roasted potatoes, noodles or a big green salad.

Roasted Capon with Mushroom Stuffing

• 1 (6-pound) capon
• 1 cup fresh bread, cut into ½-inch cubes
• 1/3 cup milk
• 1 egg, lightly beaten
• 6 ounce chopped chicken liver
• ½ pound mixed mushrooms, cleaned and diced
• 1 ounce black truffles, diced
• 1 ½ tablespoons minced garlic
• 2 tablespoons diced shallot
• 2 tablespoons chopped parsley
• ½ teaspoon thyme leaves
• 1 tablespoon duck fat (you may substitute butter)
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground white pepper
• 2 cups chicken stock

1. Preheat the oven to 400°F.
2. Rinse the capon and pat dry. Remove the wings and reserve.
3. Soak the bread in the milk. 
4. Squeeze out the excess milk from the bread and place in a large bowl. 
5. Add the eggs, chicken liver, mushrooms, truffles, garlic, shallot, parsley, thyme and duck fat. Season with salt and pepper. 
6. Season the cavity of the capon with salt and pepper and fill with the stuffing. 
7. Thread a trussing needle with a piece of kitchen string at least 18 inches long. Sew the opening in the capon closed using a crisscross pattern - enter the bird just above the breast and cross down to the opposite leg, pulling the string tight. Repeat with the other side of the bird. Finally, pierce the top of the breast and pass the needle through the bottom of the bird. The opening should be completely closed at this point. Tie the legs together. Season the bird on the outside with salt and pepper.
8. Place the wings in a roasting pan and place the capon on top of the wings. Roast for 90 minutes, or until the juices run clear when the leg is pierced and the stuffing reaches 150° F. Remove the capon to a platter and let it rest at least 10 minutes
9. Place the roasting pan over high heat and add the chicken stock to deglaze the pan, stirring the browned bits in the bottom of the pan. Bring to a boil, and then remove from the heat. Strain into a small pot. Season to taste with salt and pepper.
10. To serve, carve the capon and slice the breast meat and leg meat. Serve 2 slices of each and a spoon of the stuffing. Spoon the sauce over the plate and pass the extra sauce at the table. Serve immediately.

Chicken Fricassee

• 1 Chicken (3 lb / 1.4 kg)
• 1 Onion
• Carrots
• 1 oz butter (25 g)
• 2 tb flour
• 3 cups chicken bouillon or stock
• 1 cup dry white wine
• 1 parsley sprigs
• 1/2 lb mushrooms
• 2 egg yolks
• 1/2 cup whipping cream
• Lemon juice
• Salt, black pepper

 

1. In a casserole or skillet, cook the carrots and onion in butter for 5 minutes over moderate heat. Cut the chiken in about 10 pieces. 
2. Add the cut-up chicken in the skillet. Turn it every minute for 4 minutes until slightly golden yellow.
3. Lower heat, cover and cook very slowly. 
4. Turn the chicken once while cooking.
5. Add salt, pepper and flour on both sides of the chicken. 
6. Cover and cook slowly for 4 to 5 minutes. Turn the chicken once during the process.
7. Remove from heat. 
8. Boil the bouillon/stock and pour in over the chicken. 
9. Add the wine, parsley and just enough bouillon/stock or water to cover the chicken. Bring to the simmer. 
10. Cover and maintain for 30 minutes
11. Cook the mushrooms in butter with a drop of lemon juice. 
12.  Retrieve the cooking juice of both the mushrooms and chicken. 
13. Simmer the cooking juice in a casserole for 3 minutes. 
14. Remove the fat from it. Then raise heat and boil, stir it well until the sauce reduces itself, enough to get 2 1/2 cups from it.
15. Blend the egg yolks and cream. 
16. While beating it, add the sauce very slowly. 
17. Pour the sauce in the casserole again and cook at medium to high heat. 
18. Stir the sauce all the way. Boil for 1 minute.
19. Add a drop of lemon juice and salt & pepper.
20. Pour the sauce over the chicken and vegetabbles. 
21. Heat the chicken fricassee if needed. Add butter before serving.

Chicken Tarragon

• 3 to 4 lb roasting chicken
• 4 sprigs fresh tarragon, or 1 tsp dried tarragon
• 2 shallots, chopped
• 3 cups chicken stock
• 1 tb cornstarch
• 2 tb Port
• 2 tb butter
• Salt and pepper

1. Preheat oven to 375°F.
2. Season inside the chicken with half of the tarragon, 1 tablespoon of butter, salt and pepper. Sprinkle the chicken with tarragon, chopped shallots, salt and pepper. Keep a pinch of tarragon for the sauce.
3. Roast for 1 hour and 10 minutes in the oven.
4. Simmer chicken stock for 2 minutes in a saucepan. Keep 1 tablespoon of stock and remove the rest.
5. Blend cornstarch and Port together. Add the chicken stock. Boil at high heat, and until sauce has thickened. Add a pinch of tarragon and 1 tablespoon of butter.
6. Pour the liquid over the chicken.

Serving: with rice or potatoes

Homemade Chicken Nuggets

Ingredients for about 24 nuggets:

Ingredients

• 1 lb ground chicken
• 1/4 cup old-fashioned oatmeal
• 1/4 cup grated Parmesan cheese, divided
• 1 tsp Zatarain's Creole Seasoning, divided (optional) sub paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 3/4 cup breadcrumbs

Directions

1. In large bowl, combine chicken, oatmeal, half the grated parmesan (1/8 cup), half the Zatarain's seasoning (or paprika) (1/2 tsp), garlic powder and pepper. Knead dry ingredients into ground chicken.
2. Moisten hands to prevent sticking and form 1 tbsp of chicken mixture into a ball. Press into a cookie cutter for shaped nuggets or flatten with fingers for a basic nugget shape.
3. In small bowl, combine breadcrumbs with remaining Zatarain's seasoning and grated parmesan.
4. Press nuggets into bread crumb mixture and turn over, patting crumbs into surface to coat evenly.
5. --At this point you can freeze-- or
6. To bake: Preheat oven to 375° F. Arrange nuggets on cookie sheet sprayed with cooking spray or lined with parchment paper. Lightly spray nuggets themselves with cooking spray or olive oil for a crispier coating (optional). Bake 15-20 minutes, turning once, and checking - don't overcook! These baked nuggets will not really brown (unless you pan fry in oil) - if browning is desired, place under broiler for a couple of minutes at the end of cooking.

Chicken with Ricotta, Rocket and peppers*

• 200g/7ozs ricotta cheese
• 1 cup rocket, roughly cut
• 1/4 cup pine nuts, toasted
• 1/2 red pepper, roasted and finely chopped
• salt and pepper to taste
• 4 chicken breast, with skin on
• 1tbsp butter
• 250ml/8 fl oz chicken stock

1. Preheat oven to 400°F
2. Combine ricotta, rocket, red pepper, pine nuts, salt and pepper in a small bowl
3. Mix together until smooth
4. Place 1-2 tbsps of ricotta mixture under the skin of each chicken breast
5. Lightly grease baking dish
6. Place chicken in the dish, sprinkle with salt and pepper
7. Place 1tsp of butter on each breast
8. Pour stock around the chicken
9. Bake for 20-25 minutes or until done
10. Serve

Pasta With Mascarpone, Chicken, Sun-Dried Tomatoes & Spinach*

• 1 Cup Mascarpone Cheese At Room Temperature
• Zest & Juice of 1 Lemon
• 1 Teaspoon Cracked Black Pepper
• 3 Boneless, Skinless Chicken Thighs, Cleaned Of Fat And Cut Into 1 Inch Dice
• 1 1/2 Tablespoons Olive Oil
• 2 Cloves Garlic, Peeled & Minced
• Salt & Pepper
• 1/3 Cup Chopped Sun-Dried Tomatoes
• 1 (9 Ounce) Bag Baby Spinach
• 1 (500 Gram) Package Pasta

To Serve:
Sauteed Garlic Breadcrumbs or
Grated Parmigiano Reggiano/ Pecorino Cheese

1. Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine.
2. Bring a pasta pot of salted water to boil.
3. While waiting on the water, heat the oil in a skillet, and cook the chicken until it is cooked through and just beginning to brown, about 6 to 8 minutes .
4. Add the garlic and cook another minute or two, then season with salt and pepper.
5. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it.
6. Drain, reserving about 1/2 cup of the pasta water.
7. Return the pasta to the pot, and set over medium heat.
8. Stir in the mascarpone and lemon mixture, the chicken, sun-dried tomatoes, and spinach.
9. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed.
10. Serve immediately, topped with grated cheese or sauteed breadcrumbs.

Skillet Gratinate of Chicken and Mushrooms*

• 2 pounds skinless, boneless chicken breasts, (or tenders)
• 6 ounces shiitake mushroom caps
• 1 cup flour, or more, for dredging
• 3 tablespoons extra-virgin olive oil, more if needed

For the Sauce

• 3 tablespoons soft butter
• 1 cup tomato sauce, marinara sauce, or a few tablespoons tomato paste
• 1/4 teaspoon peperoncino
• 1 cup white wine
• 6 fresh sage leaves, shredded
• 6 ounces/slices Fontina cheese, enough to top all the chicken cutlets
• 3/4 cups grated Parmigiano-Reggiano
• 1 cup vegetable or chicken stock, hot

1.  Preparing the Chicken and Mushrooms 
2. Place a rack in the center or upper third of the oven and preheat to 425°F. 
3. If the chicken breasts are whole, cut them in half. Trim off any bits of fat, skin or tendon. Flatten each breast half with a mallet (or the flat bottom of a heavy pan) to an even thickness, about 3/4-inch. 
4. Trim the stems from the mushrooms and brush them clean or wash them if necessary. You will need enough mushroom caps to cover the chicken in a single layer. 
5. Put 3 tablespoons of the olive oil into the skillet, tilt to coat the bottom and set it over medium heat. 
6. In a single layer, place the mushroom caps into the preheated pan. Keep the heat moderate and let the pieces caramelize slowly for a few minutes. 
7. Turn when the edges are nicely browned on the underside; fry for about 2 minutes on the second side.
8. With a slotted spatula, lift the pieces to a plate or tray (no paper towels are needed here) and salt lightly. Fry the remaining mushroom caps in the same way and salt them. 
9. While frying, monitor the heat, keeping it high enough to brown the mushrooms but not let them burn. When the mushrooms are done, turn off the heat but leave all the oil in the skillet. 

 Have all of your gratinate and sauce ingredients handy to the stove. You should have at least 2 tablespoons of olive oil in the skillet (add a bit if needed). Add 1 tablespoon of the butter and set the pan over low-medium heat.

Salt the chicken pieces lightly, flop them in the dredging flour to coat on both sides, and pat off excess. When the butter is just beginning to sizzle, arrange all six cutlets in the pan. Cook them gently for a minute and a half, and then turn them over; they should be very lightly colored, with no browning.

Maintain the gentle cooking while you assemble the gratinate. Sprinkle the chicken again with salt (using 1/2 teaspoon total for the dish).

Spread a heaping tablespoon of tomato sauce (if using sauce, do not put tomato paste here) on top of each cutlet. Arrange the mushroom caps on top of the sauced chicken, overlapping them so each portion is neatly covered. Use all the mushrooms.

Now raise the heat a bit and begin to develop the sauce: Sprinkle the peperoncino onto an open hot spot where it will sizzle and toast briefly. If using tomato paste, drop a tablespoon or two into the pan, smearing it on the bottom of the pan.

Drop the remaining butter, in small pieces, in between the layered cutlets. After a few seconds, pour in 2/3 cup of the wine around the cutlets and let it heat briefly, 10 to 20 seconds.

Spoon the rest of the cup of tomato sauce into the pan (not on the chicken). Bring to a simmer, and then drop the sage into the sauce all around the pan.

Give the pan a gentle shake, or two, to mix and emulsify the sauce ingredients. Finally, sprinkle two tablespoons of grated cheese evenly over each zucchini-topped mound. At this point, the sauce should be about 1/3-inch deep in your pan or even higher, coming well up the sides of the chicken cutlets. If not, pour in the rest of the wine and as much hot water or stock as necessary. Raise the heat again to bring the pan sauce to an active simmer.



Finishing in the Oven

When the sauce is simmering, place the skillet in the oven. (Put the handle in front and the food in the back).

Bake for about 10 minutes-and have thick pot holders or dry towels in hand before you touch the handle or the skillet!-then open the oven and check the pan.

Right on the rack; give the skillet another gentle shake. There should still be plenty of sauce and the cheese should be lightly colored. If the sauce appears syrupy, or close to evaporating, add more herb water, stock, tomato sauce or wine to raise the level. Bake for another 8 to 10 minutes, until the chicken is fully cooked and tender and the grattinata top is deeply and evenly browned. If the cheese layer still appears too light, raise the heat in the oven as high as possible (turn on the broiler if it is top-mounted) and bake briefly until it is as dark and crispy as you like.

Carefully remove the skillet from the oven, handling it with plenty of thick cloths. I carry it right to the dining table where it makes a beautiful presentation. While on the table, leave the cloths covering the hot handle. With a large, angled spatula, lift one portion of chicken and mushroom gratinate onto a dinner plate, then spoon over some of the sauce.

Chicken Parmesan

• 1/4 cup extra-virgin olive oil, plus 3 tablespoons
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 1/2 cup kalamata olives, pitted
• 1/2 bunch fresh basil leaves
• 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
• Pinch sugar
• Kosher salt and freshly ground black pepper
• 4 skinless, boneless, chicken breasts (about 11/2 pounds)
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 tablespoon water
• 1 cup dried bread crumbs
• 1 (8-ounce) ball fresh buffalo mozzarella, water drained
• Freshly grated Parmesan
• 1 pound spaghetti pasta, cooked al dente

1.  Coat a saute pan with olive oil and place over medium heat. 
2. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. 
3. Add the olives and some hand-torn basil. 
4. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. 
5. Lower the heat, cover, and keep warm.
6. Preheat the oven to 450°F.
7. Get the ingredients together for the chicken so you have a little assembly line. 
8.  Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them.
9. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. 
10. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. 
11. In a wide bowl, combine the eggs and water, beat until frothy. 
12. Put the bread crumbs on a plate, season with salt and pepper.
13. Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. 
14. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. 
15. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
16. Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil.
17. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. 
18. Serve hot with spaghetti

Chicken Cannelloni

 A little heavy on the Bechamel Sauce, I think next time I would half it.

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 lb ground chicken
• 3 rashers bacon, chopped
• salt, pepper to taste
• 3 tbsps grated parmesan cheese
• 2/3 cup butter
•  3/4 cup flour
•  4 cups milk
• 1/8 tsp nutmeg
• 2 eggs, beaten
• 1/4 cup grated parmesan cheese
• 1 cup tomato pasta sauce
• 1/2 cup water
•  cannelloni tubes
• grated parmesan to sprinkle on top

1. Preheat oven to 350°F
2.  Heat oil in a large pan, add onion and saute 2 mins
3. Add ground chicken and bacon, stir until browned and cooked
4. Remove from heat
5. Add parmesan, salt and pepper
6. Set aside
7. Make a bechamel sauce by melting the  2/3 cup of butter in a saucepan, add flour and stir 1 minute
8. Remove from heat, gradually add milk, stirring well
9. Return to heat, stir until sauce thickens and boils
10. Remove from heat
11. Stir in seasonings, cheese and eggs
12. Fill cannelloni with chicken mixture
13. Grease a large oven dish
14. Mix pasta sauce and water together and spread half on the base of the baking dish
15. Place cannelloni in 2 rows in the dish
16. Pour the remaining pasta sauce over the top of the cannelloni
17. Pour the bechamel sauce over the top, spread evenly
18. Sprinkle with a little more parmesan
19. Dot with 2 tsp butter
20. Bake 30-35 minutes or until golden brown
21. Serve hot with a tossed salad            

Chicken Marsala

• 2 medium boneless chicken breasts
• salt and freshly ground black pepper
• 2 to 3 tbsps unsalted butter
• 2 to 4 tbsp olive oil
• 1 large shallot, finely chopped
• 2 to 4 garlic cloves, smashed
• 6 ounces assorted mushrooms, sliced
• 1 cup sweet Marsala
• 1 1/2 cups chicken broth
• Leaves from 1 fresh rosemary sprig

1. Sprinkle the chicken with salt and pepper. 
2. Melt 1 tbsp of butter and 1 tbsp of oil in a heavy large skillet over medium-high heat. 
3. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. (I didn't have boneless, cooked my breasts about 10 minutes per side)
4. Transfer the chicken to a plate. 
5. Add another tablespoon of butter and oil, if necessary.
6. Set the chicken aside.Add 1 tbsp of oil to the skillet. 
7. Add the shallot and garlic. Saute until fragrant, about 30 seconds. 
8. Add a tbsp of the olive oil, if necessary. 
9. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. 
10. Season with salt. 
11. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. 
12. Add the broth and the rosemary leaves. 
13. Simmer until reduced by half, about 4 minutes. 
14. Return the chicken to the skillet. 
15. Pour in all of the pan juices. 
16. Cook just until heated through, turning to coat, about 1 minute. 
17. Stir the remaining 1 tablespoon of butter into the sauce. 
18. Season the sauce with salt and pepper, to taste.
19. Using tongs, transfer the chicken to plates. Spoon the sauce over and serve.

Venetian Panino ~ Sandwich

• 8 ounces Gruyere, shredded
• 2 tablespoons butter, at room temperature
• 2 tablespoons Dijon mustard
• 1 garlic clove, chopped
• 12 ounces sliced turkey
• 12 slices wheat or sourdough bread, crusts removed
• 6 tablespoons olive oil

1. Into a food processor, add the cheese, butter, mustard, and garlic. 
2. Blend until the mixture is thick, smooth and spreadable. 
3. Spread the cheese mixture over 1 side of each bread slice. 
4. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. 
5. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. 
6. Cut the sandwiches in half.
7. Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. 
8. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side.
9. Transfer to a serving platter and tent with foil to keep them warm. 
10. Repeat with remaining 3 tablespoons of oil and sandwiches. 
11. Serve immediately

Grilled Chicken Sandwich with Arugula and Parsley Aioli

 Aioli:

• 1/2 cup lightly packed baby arugula
• 1/2 cup lightly packed fresh flat-leaf parsley
• 1 anchovy fillet
• 2 teaspoons chopped fresh chives
• 1 small garlic clove, coarsely chopped
• 1/4 cup mayonnaise
• 1/2 cup lowfat plain yogurt
• 1 teaspoon white wine vinegar
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper

Sandwich:

• 8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
• 8 Slices Italian bread
• 1 1/3 cups baby arugula

For the Aioli:

1. Place all the ingredients, except the salt and pepper, in the bowl of a food processor. 
2. Blend until the mixture is smooth. 
3. Transfer the aioli to a medium bowl. 
4. Season with salt and pepper.

For the Sandwich:

1.  Preheat panini grill or regular grill(ie: George Foreman)
2. Add the shredded chicken to the aioli and mix well. 
3.  Place 4  slices of bread on a work surface and spread with the chicken mixture, .
4. Sprinkle the arugula over the chicken.
5. Top with remaining slices of bread.
6. Place in grill and heat until toasted. 
7. Cut each  sandwich in half, diagonally, and transfer to a serving platter. 
8. Serve.