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Chicken & Poultry

Super Bowl Wings

February 4, 2017 By Steve Dunn Leave a Comment

Super Bowl Wings

 

These tasty wings are a mash-up of two great recipes from work, a baked chicken wing recipe from my friends at Cook’s Country, and a killer sauce developed by my CI teammate Andrea Geary for incredible Korean Fried Chicken Wings.  I had a hankering for Andrea’s wings last weekend, only to discover that I didn’t have enough oil to properly fry them when I set to work, and so did a quick pivot and dug up the baked wing recipe rather than venture out in the cold for frying oil.

Were they absolutely as good as Andrea’s original recipe for fried Korean awesomeness?  No.  There really is no substitute for frying when you’re looking to deliver super crispy wings, but the baked recipe did the job well enough and her sublime wing sauce dressed them up in spicy style.  To get crispy chicken wings without frying, the Cook’s Country team found a way to dry out the skin.  Baking powder was their secret weapon; it helps break down the proteins within the skin, and aids in browning. After you toss the wings with baking powder and salt, you start them cooking in a low oven to render their fat, then crank the oven to finish roasting the wings and crisping the skin. 

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Filed Under: Appetizers, Hors d'oeuvres Tagged With: Chicken & Poultry

Garlic-Curry Chicken Thighs with Yogurt Sauce

September 25, 2016 By Steve Dunn Leave a Comment

Garlic-Curry Chicken Thighs with Yogurt Sauce

Rich in flavor, tender and moist, and practically impossible to overcook; when we’re not roasting a whole bird, we are almost always cooking up chicken thighs in the Oui, Chef kitchen.  There are probably dozens of chicken thigh recipes in our archives here, so the bar is set pretty high for another to be added to the collection.  When I saw this recipe recently on Epicurious,  I suspected that it might make the grade, but one whiff of the seductive marinade as I poured it over the chicken sealed the deal.  The potent flavors of garlic and curry, tempered by creamy, Greek yogurt and left to infuse the chicken overnight (the recipes says you can let it sit for as little as 3 hours, but overnight is the way to go) is only half the magic.  The rest comes when you mix pan drippings with some fresh yogurt, lemon juice and herbs for a sauce to serve up with the roasted chicken.

To die for!

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Roasted Spatchcocked Chicken

July 29, 2016 By Steve Dunn Leave a Comment

Roasted Spatchcocked Chicken

I arrived home the other night a little on the late side, and was so happy to have the awesome time-saving technique of spatchcocking in my repertoire.  My wife had bought a chicken and pre-heated the oven so the wheels were in motion.  A few quick snips with my kitchen shears to remove the bird’s backbone and a tender little butter massage, and this beauty was ready to roll.  Spatchcocking (or butterflying) the bird does two things.  It allows it to cook more quickly by splaying it out and opening up its body cavity, and also encourages even cooking by better exposing the dark meat portions of the bird, the legs and thighs, to a more direct heat. In the time it takes you to truss a bird you can spatchcock it, and once split open, is considerably quicker to the table.  Whether you’re grilling or roasting a whole chicken, and aren’t bothered with the unconventional appearance of poultry that looks like it was run over by a truck, then you owe it to yourself to try spatchcocking.

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Curried Chicken Salad

April 24, 2012 By Steve Dunn Leave a Comment

Curried Chicken Salad


One of the lessons I stress time and again when teaching Cooking Matters classes is the idea of planning for the creative use of left-overs.  Let's face it, most folks don't have the time (or the desire) to cook from scratch every night, so it really pays to look out over the course of your week and plan on left-overs from one night to feed you again a few days down the road.

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Filed Under: Entrees, Salads Tagged With: Chicken & Poultry

Turkey and Sweet Potato Chili

April 6, 2012 By Steve Dunn Leave a Comment

Turkey and Sweet Potato Chili


A few weeks back I cooked a dish very similar to this for a Cooking Matters class I was teaching in Charlestown.  The theme for the week was how to incorporate more vegetables in our cooking, and it was a recipe I hadn't yet taught to a class and so was excited to try it.  My friend, and class coordinator extraordinaire, Michelle brought along a sweet potato which wasn't called for, but really added to the dish….it was awesome, and all of our students raved about it.

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Filed Under: Entrees, Soups + Stews Tagged With: Chicken & Poultry, Vegetables

Spiced Orange Chicken with Cinnamon Couscous

March 30, 2012 By Steve Dunn Leave a Comment

Spiced Orange Chicken with Cinnamon Couscous


This dish was inspired by one I read about while on our ski vacation in February.  As you know, we are BIG fans of braises here at Oui, Chef, and with the resurgence of cold weather here in the northeast (it was 17 ℉ with the wind chill this morning….no, I'm not kidding!), it seemed the perfect time to share this heart warming recipe with you all.

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Filed Under: Entrees, Side Dishes Tagged With: Chicken & Poultry, Fruit

Soi Polo Chicken Thighs

March 27, 2012 By Steve Dunn Leave a Comment

Soi Polo Chicken Thighs


Have you ever encountered one of those marketing cards you sometimes get with your bill at the end of a restaurant meal?  You know, the one tucked in next to the comment card that is pitching a special event at the restaurant, or advertising a new cookbook that the chef just authored.  Well, a couple weeks back the boys and I were enjoying a Sunday brunch at one of Todd English's restaurants and we received one of these cards when presented with our bill.  It was pitching his new cookbook entitled Cooking In Everyday English: The ABCs of Great Flavor at Home, and as a teaser for his new tome, it  included a recipe from the book on the back.  This is the recipe we found, and if its any indication of the quality of the rest of the recipes in his new book, Todd clearly has another best seller on his hands.

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Ming and Muppets Chicken Noodle Soup

December 9, 2011 By Steve Dunn Leave a Comment

Ming and Muppets Chicken Noodle Soup

Doesn't that rich chicken stock look delicious?

 

We call this Ming and Muppet's Soup because at it's base is a poached chicken and broth that comes from a recipe I adapted from Ming Tsai, and that appears in his great cookbook Simply Ming – One Pot Meals .  Ming serves his dish Chinese style, with each diner getting as piece of chicken and a cup of the broth to dip it in.  The other night when Muppet was begging for some homemade chicken noodle soup, we turned to Ming's chicken dish and just took it a few steps further by adding a couple more ingredients, and serving it over pasta for an unvbelievably tasty soup.

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Crispy Chicken Thighs with Olives, Lemon and Fennel

November 5, 2011 By Steve Dunn Leave a Comment

Crispy Chicken Thighs with Olives, Lemon and Fennel


Here is yet another Thomas Keller recipe that we at Oui, Chef can wholeheartedly endorse.  As you all must know by now, we are big fans of braised chicken, as we’ve cooked this dish, this one, and this one over the past couple of years.  We love these dishes not just for their bold, deep flavors, but for their economy as well.  It really is hard to beat chicken for feeding a crowd on the cheap.

 This braise marries some of our favorite flavors, sweet fennel, briny olives, and bright, fruity citrus.  All of these elements combine with the rich, moist thigh meat and meld into a truly satisfying meal.  As with most of his recipes, Keller offers up a trick for this dish that will change the way I finish all chicken braises in the future.

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Zingy Wings

September 27, 2011 By Steve Dunn Leave a Comment

Zingy Wings

Arthas and I tossed these wings together a few weeks back as a treat to bring to a neighborhood barbeque…..they were fabulous!  The recipe is a rif on my friend Winnie's "Sweet and Spicy Rubbed Wings", which she submitted some time ago for a Food52 contest for your best chicken wings.

According to Winnie, she had developed this spicy coffee-cocoa rub to use on ribs and loved it so much that she then tried it on some homemade roasted nuts, and then finally these wings.  It sounds like she was tossing it on anything that didn't move!  Don't you love a condiment that can be put to use in so many different ways?  

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Filed Under: Appetizers, Hors d'oeuvres, Snacks Tagged With: Chicken & Poultry

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I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food

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