Braised Chicken with Coconut and Plantain
This deliciously rich chicken braise is an adaptation of Mariana Velásquez’s pollo guisado en coco y ají criollo from her book “Colombiana.” She explains that the dish is not a traditional Colombian guisado (stew), but the flavors are very much in keeping with the spirit and essence of the cuisine. Cubanelle peppers, sometimes sold as […]
Traditional French Cassoulet
Creamy, flavor-packed beans with meltingly tender nubs of pork belly and sausage and poultry that falls off the bone in moist shreds, all in a rich, sticky liquid that drinks like liquid pork. A meaty stew of poultry, sausage, pork, and beans, all under a rich, dark brown crust.This is the kind of fare […]
One-Pan Chicken Thighs With Burst Tomatoes, Harissa, and Feta
Quick-cooking, budget-friendly, and pretty hard to screw up (that dark meat is automatically juicier), chicken thighs are our default weeknight dinner—and this is our simplest recipe yet. It's made in a single pan in less than 45 minutes—and you don't even have to chop a vegetable. What's the shortcut? Harissa, a North African pepper-based hot […]
Chicken Paprikash
Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the […]
Billy Parisi’s Coq Au Vin
Coq au vin translates from French to English as a rooster in wine. While roosters are a little hard to find in America, the female hen is most often used in this recipe here. The process of this recipe is marinated and seared chicken that is then braised with vegetables in wine and stock.
One-Pot Chicken Jardinière
We wanted to retain all the elegance and refinement of this classic light braise of chicken and vegetables while dispensing with traditional time-consuming steps such as breaking down a whole chicken and making stock. So we started by browning bone-in chicken pieces, which helped build a rich base for the sauce; peppery pancetta, onion, and […]
Chicken Kapama
I have my mother and aunt to thank not only for feeding chicken kapama to me as a child but also for teaching me how to make their grandmother’s recipe. It’s a simple dish, but somehow nothing smells better than cinnamon sticks in melting butter, and every time I make it, I think of the […]
Cider-Braised Chicken With Apples, Onions & Thyme
Here at Catbird Cottage, this dish is in regular rotation for top-notch comfort food: cider-braised chicken, apples, and onions, all in a savory-sweet, thyme-infused sauce. This recipe brings fall’s greats together—picking apples and roasting dinner—creating a meal so good, you likely won’t have leftovers. The secret lies in deeply browning the elements in a skillet […]
Coconut and Ají Amarillo–Braised Chicken
A couple of special ingredients can be all you need to transform a simple one-pot meal into a complex and flavorful dish. This braised chicken utilizes two distinctive pantry items: ají amarillo paste and canned coconut milk. Ají amarillo is a bright orange chili native to Peru that tastes as radiant as it looks. It's […]
Coconut-Braised Chicken with Chorizo and Potatoes
This fragrant chicken stew is a mash-up of Central and South American ingredients—coconut, Mexican chorizo, cilantro, lime—that Top Chef winner CJ Jacobson came across while traveling.
Crispy Braised Chicken With White Beans and Chile Verde
While I generally limit the repertoire of my explorations to existing dishes in the American and International canons, today we're going a bit off the map with a dish that's in part inspired by the chile verde of the American Southwest, and in part by the white chicken chili that, like some other iconic American […]