 Serves: 2
2 teaspoons ground ginger ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon ⅛ teaspoon ground allspice 1½ lbs. skinned, de-boned chicken thighs, cut into 2” pieces 2 tablespoons minced shallots 1 tablespoon olive oil ¼ cup chicken broth ¼ to ½ cup dry white wine Minced parsley, cilantro or basil
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 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
 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.
 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
 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. |