Tag Archives: chicken

Recipes containing chicken

French Chicken Classic – Coq au Vin

Coq au vin
Coq au vin – a French classic.

Ever since we watched Julie & Julia movie, we’ve been wanting to try Coq au Vin which was featured in the film. It’s one of the famous French classics, it’s full of flavor and it’s easy to cook, too. The ingredients costs about 10 euros and it’s gluten free and suitable for paleo diet!

Ingredients for Coq au Vin

  • 1 whole chicken – pollo entero
  • 150 (5 oz.) of bacon – panceta
  • 3 tablespoons of butter – mantequilla
  • 4 shallots – chalotes
  • 1/2 a leek – puerro
  • 2 carrots – zanahornas
  • 200 g (7 oz.) of mushrooms – champiñones
  • 4  cloves of garlic – dientes de ajo
  • 1 bottle of red wine –  vino tinto
  • 3  bay leaves – hojas de laurel
  • 3 sprigs of thyme – ramitas de tomillo
  • 3 teaspoons of sea salt – sal marina
  • 2 teaspoons of ground black pepper – pimienta negra

Cut the chicken to a good size chunks. Leave the bones in the legs and wings, they bring flavor to the dish. First cook the bacon crispy. Brown the chicken cuts on a high heat in the bacon fat so that they get a nice crispy skin. They don’t have to be fully cooked at this stage. Put them on the side to wait along with the bacon.

You may notice that we didn’t use bacon in the pictures. This is due to the chicken, which was so called pollo corral. It’s fattier (and tastier) than regular chicken and we didn’t want this dish to be too heavy. But pork belly strips are true to the original recipe.

Peel the shallots and garlic and mince them. Chop all vegetables and mushrooms, but not too fine (see the pictures below). Sauté the onions and vegetables in butter for a few minutes, add the chicken and toss in a Dutch oven. Pour the wine on top.

Add all the seasoning including bay leaves, thyme, salt and pepper and cover with lid. Let the pot simmer on stove top for 40 minutes. Add liquid (chicken stock, red wine or plain water), if the ingredients are not fully covered. Check the seasoning and add salt and pepper, if needed.

Ingredients for Vegetable Puree

  • 3 large sweet potatoes – batatas
  • 5 parsnips – chivirías
  • 3  carrots – zanahornas
  • 4 tablespoons of butter – mantequilla
  • 1 tablespoon of honey – miel
  • sea salt – sal marina
  • ground black pepper – pimienta negra

Peel and chop the vegetables. Boil them in salted water for about 20 minutes. Strain the water and save for later. Let the vegetables rest for a few minutes so they cool down a bit. Add butter and honey and mash the vegetables with potato masher. Add cooking water to get the structure right. Season with salt and pepper to taste.

¡Buen provecho!

Grilled Beer Butt Chicken

Mighty pollo!
Mighty pollo!

This crazy sounding BBQ recipe from America is one of the best, if you want tasty and very juicy chicken. The idea is that an opened beer can is sticked in the chicken’s butt and it keeps the inside of the chicken juicy during slow roasting in a grill. You don’t pour the beer in – the beer just boils and vaporizes during cooking. Many recipes suggest that adding garlic or BBQ sauce to the beer add flavor to the chicken, but it’s not true according to our experiences. We have tried this recipe several times and actually you can drink the beer and replace it with water and the chicken still tastes the same.

There are several different ways to season the chicken. The authentic American way is to use BBQ dry rub, but we Europeans appreciate more delicate flavors. Since we have some rosemary growing on our terrace, we had some sprigs of those along with black pepper and smoked sea salt. We also buried some garlics in a flower pot and they started to grow greens just like spring onions. It tastes like mild garlic so we used those as well, but you can use regular garlic, of course. The idea behind this recipe is to keep the chicken moist and juicy so you can use whatever seasoning you prefer.

We had some roasted vegetables and yogurt based sauce with lots of herbs with the chicken. But the chicken is good finger food, too, and dipping in to a home made BBQ sauce works very well with it!

Ingredients for Beer Butt Chicken for 4 Servings

  • 1 whole chicken – pollo entero
  • 5 sprigs of rosemary – ramitas de romero
  • 5 cloves of garlic or garlic greens – ajo
  • smoked sea salt – sal marina ahumado 
  • ground black pepper – pimienta negra
  • 1 can of beer or Coke – lata de cerveza

Separate the rosemary leaves from the sprigs. Slice the garlic. Make some cuts to the chicken skin and push the rosemary leaves and garlic slices under the skin. Rub some smoked sea salt and ground black pepper all over the chicken.

Pour i.e. drink half of the beer. Open the top of the can and place the chicken on top of it. Don’t spill the beer. You can lubricate the can with olive oil to insert it more easily. We know, this sounds very bad… 🙂

Place the chicken in the grill so that there are burners on each side and one underneath the chicken. Fire up the ones that are on the sides. You don’t need to use the one below, because slow roasting needs indirect heat. Put the burners on medium-high so that the temperature inside raises to 175 ºC (350 ºF) with the cover closed. Cook for 90 minutes. When done, carefully remove the beer can without spilling the beer inside the chicken.

Want to decorate your chicken? There’s an online store called Chicken Headz that sells ceramic chicken heads for beer butt chicken!

¡Buen provecho!

Spanish Chicken with Sherry and Garlic

Spanish Chicken in Sherry and Garlic
Spanish Chicken in Sherry and Garlic

One of of our favorite liquor/poultry combinations is Spanish chicken with sweet sherry and garlic. The mixture of saltiness and sweetness along with herbs brings a boring roasted chicken to a whole new level. And with this recipe you won’t end up with dry chicken – guaranteed.

Basically any sweet sherry can be used, but if you can get a bottle of Pedro Ximénez, use that. It is very sweet (so sweet that you can serve it as a dessert drink!), but it works very well with the chicken, too.

Ingredients for Spanish Chicken with Sherry and Garlic

  • 1 whole fresh chicken – pollo entero
  • A few sprigs of fresh thyme – ramitas de tomillo
  • A few sprigs of fresh rosemary – ramitas de romero
  • 4 tablespoons of butter – mantequilla
  • 1 lime – lima
  • 4 cloves of garlic – dientes de ajo
  • 1/2 dl (1/4 cup) of olive oil – aceite de oliva
  • Sea salt – sal de mar
  • Ground black pepper – pimienta negra
  • 1/2 bottle of sweet sherry (use Pedro Ximénez, if available) – media botella de PX

Preheat the oven to 225 ºC (450 ºF). Put the chicken on a roasting pan. Cut some slashes to the skin so that you can season it under the skin. Rub sea salt generously on top of the skin as well as under the skin.

Next let’s make the herb paste. Mince garlic, thyme and rosemary and mix with the olive oil. Season with black pepper. Scoop the herb paste to the slashes and rub some on top as well. Put butter nobs in the slashes. They make the skin crunchy and beautifully browned when they melt. Cut the lime to 4-5 slices and place on top of the chicken.

Pour half a bottle of sweet sherry on top of the chicken and put in the oven. After 15 minutes lower the heat to 180 ºC (350 ºF) and scoop the sherry from the bottom on top of the chicken so that is fully coated. Roast for 30 minutes and repeat the coating every 15 minutes.

Let the chicken rest for 10-15 minutes before cutting it and cover with sherry once more. You can use the reduced sherry from the bottom of the roasting pan as a sauce when serving the dish. Roasted vegetables go nicely as a side.

¡Buen provecho!