Serves 4
 
16 to 24 oz. raw chicken, shrimp or pork, chopped
3 medium zucchini and or yellow squash, spiralized
2 tablespoons olive oil
1 large clove of garlic, pressed
1 small red bell pepper, julienned
1 cup dry white wine, divided
2 tablespoons brown sugar
3 tablespoons Asian Chili sauce
2 tablespoons low sodium soy sauce
½ cup shredded cilantro, divided
3 scallions, sliced on the diagonal
½ cup bean sprouts
½ cup pea shoots
¼ cup crushed peanuts
4 wedges of fresh lime
 

1. In a large sauce pan, heat the olive oil over medium heat.  Add the garlic and sauté until aromatic.
2. Add the chicken, shrimp or pork, as desired.  Sauté until just cooked through.  With a slotted spoon, remove to a holding dish and set aside.  Retain the cooking juices in the pan.
3. Add half the white wine, brown sugar and the Asian Chili and soy sauces to the sauce pan and stir well. 
4. Add the red pepper and sauté until the pepper strips are tender.
5. Add half the cilantro and stir well.
6. Add the remaining white wine and reduce by a third.
7. Add the chicken, shrimp or pork back to the pan and re-heat.
8. Place the spiralized zoodles in a large serving bowl.
9. Distribute the sauce mixture in the pan over the zoodles.  Toss gently.
10. Add the scallions, bean sprouts and pea shoots.  Toss again.
11. Garnish with the remaining cilantro and the crushed peanuts and serve with lime wedges.

Serves: 4
 
8 chicken thighs, seasoned on both sides with salt and pepper
3 tablespoons good olive oil
5 tablespoons butter, divided
¼ cup flour
3 tablespoons minced ginger
1 whole star anise
8 halved shallots
3 lbs. Cinnamon Cap mushrooms, cleaned and cut (stems separated)
1½ cups dry white wine or chicken broth.
½ cup chopped cilantro
Salt and pepper to taste.
 
 

1. Heat a large skillet over medium heat for about 2 to 3 minutes.  Add the olive oil and 3 tablespoons of butter to the skillet, swirling them around and together.
2. When the butter/oil foam subsides, dredge each chicken piece lightly in it.  Add each chicken piece to the hot skillet.
3. Cook the thighs, turning once, until the chicken is browned on both sides, about 5 minutes per side.  Transfer the pieces to a plate and cover loosely with foil.
4. Add the remaining butter to the skillet along with ginger and the star anise. 
5. Add the shallots.  Cook until the shallots are softened.
6. Add the mushrooms stems to the skillet.  Cook, stirring occasionally for about 3 minutes.
7. Add the mushroom caps and continue to stir occasionally for about 3 more minutes or until the mushrooms have given up their liquid.
8. Return the chicken to the skillet.  Adjust the seasonings.  Add the wine or broth time and cook over medium heat until the sauce reduces and the chicken is tender, not more than another 5 minutes.  Remove the star anise.
9. Place stew in a serving bowl and sprinkle with cilantro

​Serves 6
 
⅔ cup Pernod or ouzo
6 tablespoons good green olive oil
4 tablespoons fresh squeezed orange juice
4 tablespoons lemon juice
3 tablespoons grainy Dijon mustard
5 tablespoons light brown sugar
1½ tablespoons thyme leaves
1 heaping tablespoon fennel seeds, lightly crushed
½ cup dry white wine
3 small to medium bulbs of fennel
1½ large chickens divided into pieces,
            Or 12 pieces of chicken, skin on and bone in
6 blood oranges, unpeeled and sliced crosswise in ¼ inch slices
Salt and freshly ground pepper
3 tablespoons minced parsley
 

1. In a 2-gallon re-sealable plastic bag, place the first nine ingredients.  Add 2½ teaspoons of salt and 1½ teaspoons of fresh pepper.  Seal the bag and manipulate until it is thoroughly mixed. 
2. Add the chicken pieces and move the bag until all the pieces are covered.  Set aside.
3. Wash and trim the fennel while it is whole.
4. Cut each fennel bulb lengthwise into quartered wedges.
5. Add the fennel pieces and the blood orange slices to the bag.  Again, manipulate the bag until it is well mixed and marinate in the refrigerator for a few hours or overnight.
6. Preheat the oven to 475º.
7. Transfer the chicken and the marinade to an oven-proof casserole or baking dish large enough to hold them.  Turn all chicken pieces skin side up.
8. Put the baking dish into the lower third of the oven and cook until the chicken is golden brown and cooked through.
9. Remove the chicken, fennel and blood oranges from the baking dish to a serving platter and cover with foil.
10. Pouring off the grease, place the cooking liquids into a saucepan over medium high heat, bringing it to a boil, then reduce the heat to a simmer.  Cook the sauce until it is reduced in volume by a third.
11. Pour the sauce over the chicken and garnish with the minced parsley.
12. Serve with farro or rice.

Recipe by Anna Gill

Serves 3 – 4 

3 ½ to 4 lb. roasting chicken
One of the following flavorings:
10-12 whole star anise
• 1 large sprig fresh sage leaves & ¼ cup fresh shredded sage
• 1 large spring of fresh rosemary & ¼ cup fresh rosemary leaves
• 3 – 4 sprigs of fresh thyme & ¼ cup fresh thyme leaves in 3 tablespoons Dijon mustard
• 1 large sprig tarragon & ¼ cup shredded fresh tarragon leaves
• 4 to 6 whole crushed cloves & 2 cloves garlic, pressed or minced, plus 2 quartered lemons
½ cup dry white wine
2 cups chicken broth
8 tablespoons light butter
salt & pepper to taste

1. Pre-heat oven to 400◦.
2. Wash and pat chicken dry. Rub inside of chicken cavity with salt and pepper. Place 2 tablespoons of the butter in the cavity with one of the following:
7 or 8 whole stars of anise,
Sprig of sage,
Sprig of rosemary,
Sprig of thyme,
Sprig of tarragon, or
2 lemon quarters and 3 or 4 cloves of crushed garlic
3. Truss chicken. Dental floss works very well and can be pulled away without tearing the skin.
4. Melt the balance of the butter. Add one of the following to the melted butter:
Crumble the balance of the anise and add,
Add the fresh leaves of sage, rosemary, thyme/mustard mix or tarragon, or
Add the pressed or minced garlic and the juice of 2 lemon quarters
Add salt and pepper. Baste the chicken thoroughly.
5. Mix remaining basting sauce with 1 cup of chicken broth and the white wine. Set aside.
6. Place chicken on a rack in a roasting pan breast down. Pour 1 cup of chicken broth in the bottom of the roasting pan to keep the drippings semi liquid.
7. Put chicken in the oven for 30 minutes. If you happen to be passing you can give it an extra basting during this time, but it isn’t critical.
8. Baste chicken. Turn the chicken breast side up. (A pair of Bluette insulated rubber gloves is an easy way to turn poultry, but a 3 to 4 pound chicken turns easily with a large fork.) Reduce temperature to 350◦ and cook for about 35-40 minutes more, depending on the size.
9. Add chicken broth as needed. Baste at least once. When the leg can be jiggled without resistance, the chicken is done.
10. Remove the chicken to a platter and let it sit for about 5 minutes before carving.

Recipe by Anna Gill

Serves: 5

4 to 4½ lb. roasting chicken
10-12 whole star anise
½ cup dry white wine
3 cups chicken broth
8 tablespoons light butter
salt & pepper to taste

1. Pre-Heat oven to 400 degrees.
2. Wash and pat chicken dry. Rub inside of chicken cavity with salt and pepper. Place 2 tablespoons of the butter in the cavity with 7 or 8 whole stars of anise. Truss chicken (Dental Floss works very well).
3. Melt the balance of the butter. Crumble the balance of the anise into the melted butter. Add salt and pepper. Baste the chicken thoroughly.
4. Mix remaining basting sauce with 1 cup of chicken broth and the white wine. Set aside.
5. Place chicken on a rack in a roasting pan breast down. Put 1 cup of chicken broth in the bottom of the roasting pan. Put chicken in the oven for 15 minutes. Baste chicken. Check to see if more chicken broth is needed in the roasting pan. Let roast for another 15 minutes.
6. Baste chicken. Turn the chicken breast side up. (A pair of Bluette insulated rubber gloves is my favorite way to turn poultry, but a 4 pound chicken can be turned with a large fork.) You may have to add the remaining broth to the bottom of the pan at this point. Reduce temperature to 350o and cook for 35 to 45 minutes more, basting every 15 minutes and adding chicken broth as needed.

** You can vary the herbs or spices and use the same method. It works equally well with tarragon, rosemary, etc.

Recipe by Kay Carroll's Nana

3 lbs. of chicken bone in, skin on – whole or parts of your choice
1 Tablespoon olive oil
1 large onion, chopped
1 cup sliced carrots
1 cup chopped celery
2 Tablespoons minced garlic
Peppercorns
Salt
Chicken broth/bouillon (optional)

1. Place the chicken in 12 cups of water and bring to a boil over medium high heat. Let chicken boil for 10-15 minutes, periodically skimming the foam and particles that rise to the surface until most of the foam is gone.
2. While the chicken is boiling, in a Dutch oven (or similar heavy pan) heat the olive oil to medium high and add the onion, carrot and celery. Saute until the vegetables are tender – about 10 minutes. 
3. Add the garlic to the vegetables, stir and sauté an additional 3 minutes. Turn the heat off.
4. Once the foam is gone in the boiling chicken pot, turn the heat off and remove the chicken from the pot. Remove the skin from the chicken and return the chicken to the pot.
5. Add the vegetables to the chicken pot.
6. Add peppercorns and salt (to taste).
7. Simmer covered over low heat until vegetables and chicken are done – about 60 minutes.
8. Taste the broth, and if not sufficient flavor add some chicken broth or a chicken boullion cube.
9. Remove the chicken and remove the meat from the bones, cutting into bite size pieces. Add the cubed chicken back to the soup.

NOTE: Add cooked noodles, rice, cubed potatoes or cannellini beans to this recipe if you want a heartier soup.

Recipe by Anna Gill

Serves: 2 to 3

2 to 3 cups cut up boneless chicken, dark meat preferred
1 large zucchini, cut into 1½ inch pieces
12 to 14 spears of asparagus, cut into 1½ inch pieces
1 large shallot, minced
1 tablespoon olive oil
1½ to 2 cups chicken broth
1½ cups dry white wine
Salt and pepper to taste
½ cup shredded parsley
¼ cup shredded basil

3 cups cooked (warm) basmati rice

1. Heat the olive oil in a large sauté pan. Add the shallots and sauté until translucent.
2. Add 1 cup of the chicken broth to the pan and heat it to a low simmer. Add the white wine and continue to simmer for a minute or two.
3. Add the chicken to the broth and cook gently, stirring occasionally, for about 3 minutes.
4. Add the asparagus and the zucchini, tossing them gently. Cook briefly until both vegetables are warmed through but still have a bit of bite, or are al dente.
5. Add the remaining liquids as needed to keep the mixture very moist while cooking.
6. Remove the mixture from the heat.
7. Toss with half the shredded herbs.
8. Put the rice in a large serving bowl. Add the chicken vegetable mixture to the rice, mix gently. Sprinkle the remaining herbs on top of the dish and serve.

Recipe by Anna Gill

Serves 5

1 bottle medium bodied red wine
2 cups low sodium chicken broth
10 sprigs fresh parsley PLUS 2 tablespoons minced parsley leaves
2 sprigs fresh thyme
1 bay leaf
4 ounces unflavored thick-sliced bacon, diced 
2½ pounds chicken thighs, trimmed of excess fat (If you need to feed white meat only people, you can add a quartered breast on the bone.)
Salt & Pepper
5 Tablespoons sweet butter
48 pearl onions, about 2 cups (if using frozen onions: thaw, drain and pat dry)
8 ounces cremini or button mushrooms, halved or quartered if large
2 medium garlic cloves, minced or pressed
1 tablespoon tomato paste
2 tablespoons super fine flour dissolved in a little cold water

1. Bring all but 1 tablespoon of wine (reserve for later use), broth, parsley sprigs, thyme, and bay leaf to simmer in a large sauce pan over medium high heat. Cook until reduced by half, about 3 cups, and about 25 minutes. Discard herbs.
2. Cook bacon in large Dutch oven over medium heat until browned, 7 to 8 minutes. Transfer bacon to paper towel lined plate. Reserve 3 tablespoons bacon fat in small bowl. Discard remaining fat.
3. Lightly season chicken with salt & pepper. Heat 1 tablespoon of bacon fat in Dutch oven over medium-high heat until just smoking. Add half the chicken in a single layer and cook until lightly browned, about 2 minutes per side. Transfer to plate and repeat with remaining chicken and remaining tablespoon of bacon fat.
4. Melt 3 tablespoon of butter in Dutch oven over medium-high heat. When foam subsides, add pearl onions and mushrooms; cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Reduce heat to medium, add garlic and cook about 30 seconds.
5. Add the dissolved the flour to the onion and mushroom mixture stirring frequently until well combined.
6. Add reduced wine mixture, scraping the bottom of the pot with a wooden spoon to loosen all the browned bits. Add ¼ teaspoon pepper. Return chicken, bacon and accumulated juices to the pot. Increase the heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer until chicken is tender, about 25 minutes, stirring about halfway through the cooking time.
7. Using a slotted spoon, transfer the chicken to a large bowl. Tent with foil to keep warm. Increase heat to medium-high and simmer sauce until thick and glossy and measures 3 ¼ cups, about 5 minutes. Turn off the heat, stir in remaining 2 tablespoons of butter and reserved wine. Return chicken to the pot, top with minced parsley and serve immediately.

Recipe by Anna Gill

Serves: 4

8 skin-on, bone-in chicken thighs 
Salt and freshly ground black pepper 
1 tablespoon ground cardamom
½ teaspoon ground cloves 
1 teaspoon ground cinnamon
1 long cinnamon stick, broken into pieces
6 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, thinly sliced (2 cups)
2 tablespoons brown sugar
1 teaspoon of salt
¾ cup basmati rice
3 to 4 cups boiling chicken broth
3 tablespoons sultanas
1½ tablespoons flat-leaf parsley leaves, chopped 
¼ cup cilantro leaves, chopped 

1. In an extra-large re-sealable plastic bag, mix the salt, pepper, cardamom, cloves and ground cinnamon. Add 1 tablespoon of the olive oil and massage the bag until it is well blended.
2. Add the chicken pieces to the bag, shake it well to coat the pieces and set aside for 20 minutes.
3. Heat 2 tablespoons of the oil in a large sauté pan with a tight fitting cover.
4. Brown both sides of the chicken pieces in the hot oil, adding any spices that remain in the plastic bag.
5. Add 1 to 1½ cups chicken broth and reduce the heat. When the liquids have come to a simmer, cover and continue to cook for about 20 minutes, turning at least once.
6. Remove the chicken pieces to a dish and cover with foil.
7. Pour the remaining liquid into a large measuring cup and set aside.
8. Wipe the bottom of the sauté pan with a paper towel to absorb any residual moisture; don’t worry about the brown bits.
9. Heat another 2 tablespoons of oil and the butter in the pan. When the foam subsides, add the brown sugar and the teaspoon of salt. Stir to blend.
10 Add the onions and sauté, stirring constantly, until the onions are a rich brown, about 30 to 40 minutes. Take care not to scorch the onions.
11. Remove the pan from the heat. Remove the onions from the pan and set aside in a suitable bowl or container. Do not wipe the pan.
12. Return the pan to a medium high heat and add the rice. Stir coating the rice with the residue of the onions. Add the liquid previous set aside from the chicken. Add 2 cups of the hot chicken broth, the cinnamon stick pieces and the sultanas. Stirring, bring all to a boil. Reduce heat to a simmer and cover tightly for about 15 minutes.
13. Add the chicken and the caramelized onions to the pan. Cover and cook over low heat for 5 to 7 minutes, until the rice is cooked but remains firm to the tooth.
14. Sprinkle with the herbs and serve.

Recipe by Anna Gill

Serves: 4

3 tablespoons fresh lime juice (1 large lime)
1 teaspoon lime zest
4 tablespoon safflower or peanut oil
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1 large shallot, thinly sliced into rings
1½ teaspoon sea salt
8 chicken thighs
1 cup shredded basil leaves

1. Place the lime juice, zest, oil, soy sauce, shallots and salt into a large re-sealable plastic bag. Mix well.
2. Place in the refrigerator for at least one hour or up to eight hours. Turn the bag occasionally.
3. Preheat the broiler and place the first rack so the broiling pan is a least 8 to 10 inches from the flame.
4. Reserving the marinade, arrange chicken skin side down in the broiling pan and cook for approximately 8 minutes.
5. Turn the chicken pieces and brush with the marinade, reserving the balance. Cook under the broiler for another 7 to 8 minutes, until golden brown.
6. Let the chicken stand for 5 minutes.
7. Microwave the remaining marinade for a full minute.
8. Arrange the chicken on a serving dish. Spoon the heated marinade over the chicken and sprinkle with the shredded basil.
9. Serve with rice or quinoa.