Could a chicken take your relationship to the next level? This legendary recipe for "engagement chicken" has led to hundreds of marriage proposals. Even if you're not looking to get hitched, it makes a perfectly easy and comforting meal. Watch our video to learn about this chicken's storied history — and, of course, to learn how to make it.
Who doesn't dream of owning a cute little pied-à-terre in Paris, combing the markets for fresh French food and cooking it in a tiny European kitchen? Until that becomes a reality, we'll have to resort to watching Rachel Khoo's Little Paris Kitchen on the Cooking Channel. The show is everything the name implies; it follows a charming British cook as she creates glorious French cuisine in the tiniest of kitchens.
Recently, I watched an episode where Rachel makes a lavender roasted chicken, and the video stuck with me for weeks before I finally did some serious digging to retrieve the recipe. That is, until the publishers sent us her latest cookbook, which is as quaint and enticing as the cooking show.
When the sizzling, caramelized pieces of chicken come out of the oven, Rachel recommends taking a bit of crusty bread and dipping it into the pan juices to sample the flavors. My oh my, this chicken will make you fall in love with lavender, if you haven't already. It hits all the right sweet and savory notes, providing just enough floral flavor and herbaceousness to perk you up on a cold Winter night. The recipe is halved on purpose, because the lavender chicken has all the right potential for a dreamy date night like Valentine's Day.
Dread cooking when it's cold outside? We've got a recipe for chicken pot pie that's sure to warm your house (not to mention your soul). This version — which comes courtesy of YumSugar host Brandi Milloy's grandma herself! — is ready to eat in under an hour. Watch the video to learn how to make everything, from the creamy chicken filling down to that perfectly golden, flaky pie crust. On Brandi: Active Basic top, Jessie Steele Apron and jewelry by Edward Avedis.
If there's one protein that should always be in your freezer, make it chicken. It's delicious, healthy, affordable, filling, easy to defrost, and incredibly versatile. From soups to stuffed peppers to sandwiches, there isn't much you can't do with it. Don't have a lot of time to spare for most meals? That's OK: slender chicken tenders can be ready in a flash, and even a whole bird is small enough to roast in under an hour. Join us for some fast and creative ideas with America's most popular meat.
Elizabeth Karmel, executive chef of Hill Country restaurant in New York, knows a thing or two about fried chicken. She is an expert in Southern home-style cuisine and a member of the Lean Cuisine Culinary Roundtable, a group of chefs who gather quarterly to inspire new flavors for Lean Cuisine products.
The team recently gathered at the Culinary Institute of America at Greystone to showcase their unique talents with food writers, and Karmel shared ways to achieve crispy, crunchy "fried" chicken, minus the deep-fry. Take a look at her tips for creating a baked "fried" chicken that packs all the flavor and crusty splendor of traditional fried chicken.
It's a common occurrence: roast a big bird on Sunday with the family, and it takes a week of chicken sandwiches to get through the leftovers. But that's not all chicken is good for! Shredded chicken is a great, neutral-tasting meat to use in soups, casseroles, and even on pizza. Start by roasting a chicken like this engagement chicken or Julia Child's roast chicken recipe. Then plan the week ahead by taking a look at these recipes that can be made from leftover chicken for different fare every night of the week.
Make dinner even easier with one of these 30-minute chicken dishes. Even the pickiest of eaters will be tempted to give a few of these a try. From tangy lemon chicken to cheesy casseroles, these dishes can be on the dinner table in a snap, with leftovers perfect for lunch the next day — if there are any! Plus, these recipes are seriously easy, making them perfect for inviting your kids into the kitchen to help make dinner together. Click through this collection of 30-minute chicken dinners that just might make you crave chicken tonight.
My mother and I are always bickering about the best way to prepare roast chicken, and when she's decided she's grown tired of fighting, she'll simply say, "But this is how Julia does it." Those swift words silence me, and, ultimately, whatever Julia's method is, it always wins. It made me think, what is it about Julia Child's recipes that reign supreme?
It may sound blasphemous, but we YumSugar editors have agreed that at times, Julia's recipes can be confusing, difficult to follow, and emotional. The pressure is majorly on to successfully replicate each of her recipes — and do them justice. One missed step or accidental mishap sends a flood of panicky hormones into my bloodstream. And then, I take a deep breath and remember that Julia took risks, made mistakes, and definitely dropped things, but she persevered.
Julia's recipes reign supreme because they are about learning through experience and, most importantly, maintaining the integrity of traditional French cuisine. So I go through the motions (and emotions) while attempting Julia's roast chicken. Thanks be to Julia, I use my "courage of conviction" to persevere.
Julia's method involves flipping the chicken, so it cooks on its sides. This browns more surface area of the chicken, but the true caramelization occurs by continuously basting the chicken in an oil and butter mixture. The end result is an charming, crisp chicken that looks like it's been pulled off of a rotisserie.
My mother admits, the slippery, hot chicken can be difficult to handle and the perfectly caramelized skin is easily ripped. To avoid this, use a large spatula to lift the chicken from the pan very carefully, then ease the chicken onto its side with a pair of tongs.
Rips, slips, and mini setbacks aside, the finished bird is breathtaking. "While it does not require years of training to produce a juicy, brown, buttery, crisp-skinned, heavenly bird, it does entail such a greed for perfection that one is under compulsion to hover over the bird, listen to it, above all see that it is continually basted, and that it is done just to the proper turn," Julia writes in the original recipe intro. Indeed, above all else, set an alarm for every 10 minutes and baste that bird devotedly. Learn how to make roast chicken.
With its traditional heaviness, coq au vin may not be thought of as a conventional warm-weather dish, but PaprikaPinot has created a summertime variation of the French favorite.
This chicken dish is rich in flavor yet surprisingly light. While red wine is used in the braising liquid, a lighter bodied wine like Pinot Noir is blended with chicken broth to make a lighter Summer variation.
For the full recipe, check out her blog, and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.