chicken – Volpi Foods

Baked Asian Chicken Wings

studio2108 — Mon, 17 Oct 2016 09:00:10 +0000

Wings! Among the most essential sports-watching apps to grace the bar tops, coffee tables, or tailgates in Fall and Winter months. We all know about the hot wings from Buffalo. These aren’t those. Baked Asian Chicken Wings are a sticky, garlicky, sweet soy and ginger-drenched cousin. These wings will be a game-changer you never saw coming.

Peruvian Roast Chicken and Aji Sauce

Hashtag Labs — Mon, 26 Sep 2016 13:14:02 +0000

Because Peruvian roast chicken and aji sauce is consumed by millions of Peruvians daily, Peru’s cultural institute has declared it part of the country’s national heritage. Makes sense to us. Crispy spiced skin, juicy meat that flavors potato wedges, a kicky sauce on the side… We’d be happy to eat it daily as well, it’s that addictive. Save us a drumstick!

Fried Chicken with Pancetta Cream Gravy

Hashtag Labs — Mon, 05 Sep 2016 16:35:13 +0000

Perhaps you’ve noticed by now, we have no problem taking an already gluttonous dish and making it more so. That goes with the territory when you have so much pancetta lying around. Our fried chicken with pancetta cream gravy recipe takes gravy to the next level. It’s so good that you might find yourself grabbing a spoon and forgetting about the chicken it’s meant to adorn. But do not forget about that chicken, because when you use our method, it’s so crispy that your grandma is going to demand you tell her your secret.

Mustard BBQ Chicken

studio2108 — Wed, 29 Jun 2016 14:35:22 +0000

It’s no secret that the myriad of barbecue styles can incite even the most laid-back person to stand on a chair to declare their favorite ’cue to be the best. We’re not trying to get into any arguments here; they all have their place in the barbecue bible. This recipe represents the mid-South Carolina region, where the influence of German immigrants and their love for mustard with pork swayed the sauce to yellow. Pitmasters there smoke the whole hog, then break it down into parts and smother with the tangy mustard sauce. Since smoking a pig in your backyard might be more than you want to do for your Fourth of July party, the sauce works great with chicken as well, and the kids won’t be as terrified.

Jerk Chicken

studio2108 — Wed, 15 Jun 2016 14:27:09 +0000

There are as many jerk recipes as there are moms in Jamaica, but everyone uses allspice, nutmeg, and aromatics. We use chicken thighs because they have a higher fat content that makes them tender and tasty. In Jamaica, jerked meats are smoked over allspice wood (they call it pimento) because it’s plentiful there. If you don’t have access to the wood, you can smoke it with allspice berries and finish off over high heat on the grill, like we do here. If there’s anything that will invigorate the monotony of backyard barbecue fare, it’s this dish. The peppery spices will dance on your tongue long after the last of this tender, smoky chicken has been consumed.

Chicken, Olive and Preserved Lemon Tagine with Herbed Couscous

studio2108 — Tue, 19 Apr 2016 13:50:04 +0000

This dish is sure to make the rounds at dinner parties or Sunday suppers once you try it. Braised chicken thighs succumb to the olives and preserved lemons and bask in a succulent sauce, begging for couscous. While a tagine is a beautiful piece of useful crockery to display, a large skillet or braiser with a tight-fitting lid, or even a Dutch oven, will work just as well. Jarred preserved lemons can be found at gourmet shops and Middle Eastern grocers. They’re also easy to make at home but require a bit of time to cure. You can’t go wrong with this dish.

Skillet Chicken Pot Pie

studio2108 — Mon, 04 Apr 2016 13:35:24 +0000

Moody Monday’s: Desperately seeking comfort? We can serve it up it in a single skillet. Homemade chicken pot pie is head and shoulders over the frozen stuff we grew up with. Our luscious creamy chicken stew includes the inexplicably underused fresh tarragon and nutmeg. It’s not hard to make, but have some hacks that save some time and work: store-bought rotisserie chicken, pre-sliced mushrooms and frozen puff pastry. Cleanup is kept to a minimum by baking the pot pie in the skillet you use to cook the filling. And if you really want a fast weekday meal, make the filling ahead of time, then top with pastry when you want to bake it. It’s as easy as, well, chicken pot pie.

Chicken Liver Pâté

studio2108 — Wed, 09 Mar 2016 14:53:17 +0000

Aside from fancy cheese, there’s no easier and faster way to class up a joint than to put some pâté out with all of its usual accompaniments. It’s amazing that such a rich, buttery, unctuous spread can come from a humble plastic tub of organ meat. This is a must-know recipe in any cook’s repertoire.

Chicken Cutlets with Caper-Lemon Sauce

studio2108 — Mon, 08 Feb 2016 15:23:44 +0000

It’s fine to experiment with unusual ingredients and different cuisines. That’s what makes cooking so fun. But it’s also important to have a grasp of the basics, the classic recipes that built the foundation for such experimentation. It’s just as impressive to serve a perfectly seasoned, well-cooked chicken cutlet in a tangy caper butter sauce as it is some newfangled fad dish. Maybe more so. Like the little black dress, some things never go out of style.

Coq au Vin – Braised Chicken With Red Wine

studio2108 — Mon, 25 Jan 2016 17:51:25 +0000

You’re doing it wrong: Chicken stewed in red wine is a classic. Traditionally, an old rooster was braised for as long as it took to get it tender. Unless you live on a farm and have a surplus, you probably won’t use a rooster. U.S. birds aren’t as gamey as those that this dish was built on, but we have some hacks to coax the most flavor out of what’s available. First, we use organic chickens; they taste better and are better for you. We only use thighs in our stew, because they cook quickly and maximize flavor and richness to stand up to the red wine. Here’s a tip: If you have any chicken necks stashed in your freezer from last month’s whole roasted chicken as we do, throw one into the pot. It will add flavor and help thicken the sauce. This dish comes together with surprising speed once your ingredients are prepped. Serve it with simple boiled potatoes or over egg noodles. Enjoy our Coq au Vin – braised chicken with red wine recipe.