Cuisine: Chicken

Coq Au Vin Blanc

Coq au vin is a classic French dish of chicken that is braised in wine, with bacon, and mushrooms. A red Burgundy wine is typically used, though there are variations in the different regions of France, such as coq au vin jaune, coq au riesling, coq au pourpre or coq au violet, and coq au Champagne. I actually prefer it using white wine. Coq au vin is basically a chicken stew.

By Leslie Blythe

Lighter Chicken Supreme

The term supreme, also spelled suprême, used in cooking refers to the best part of the food, which is really just a boneless, skinless chicken breast. This recipe uses reduced fat crème fraîche. If you can find it, you can use low-fat sour cream. The sauce is comforting, creamy, satisfying, and quick to make for a busy weeknight.

By Leslie Blythe

Chicken Biryani

In a traditional chicken biryani, richly spiced and perfectly fluffy basmati rice is lavished with butter and studded with dried fruit. The saffron-and-spice-infused rice is layered with sauced chicken, and the two are cooked together before being topped with fried onions and chopped herbs. However, it takes time to develop deep flavor by steeping whole spices and cooking the components in stages. This version, uses chunks of boneless chicken thighs and skipped the lengthy marinating. The onion is sautéed instead of deep-frying and then the chicken is browned in the same skillet. This dish is garnished with fried onion, fresh mint and cilantro, and an herby yogurt sauce.

By Leslie Blythe

Chicken & Broccoli Braid

I had some leftover pizza dough, so I made this Chicken & Broccoli Braid. You can customize this to suit your taste. For instance, you could use tomatoes, fresh mozzarella, basil... The next time I make this I am going to use puff pastry, you can also use crescent roll dough from the market.

By Leslie Blythe

PF Chang’s Chicken Lettuce Wraps

There was definitely a sign from above for me to make lettuce wraps. We had dinner at a friend's house and they make Korean meat wrapped in lettuce. My husband said it reminded him of PF Chang's Chicken Lettuce Wraps. The next day my mother arrived from the east coast and asked me if I could make lettuce wraps. On the third day, I opened my Instagram and the first post was from @brunchwithbabs, and guess what she was making!

P.F. Chang’s is the restaurant first credited with putting lettuce wraps on the food map, and this menu staple is one of the most-copied items in the restaurant industry. There is an interesting article called Facts About P.F. Chang’s That Would Surprise You.

By Leslie Blythe

The McCarthy Salad

The McCarthy Salad is almost as famous as the Polo Lounge where it was first served. Neil McCarthy was a regular guest at The Beverly Hills Hotel and captain of a local polo team in the 1940s. One day at the Polo Lounge he requested a very specific list of ingredients for a salad and the McCarthy salad was born. The recipe has remained untouched and has been a signature dish at the hotel ever since.

Here it is on the current menu.

McCARTHY SALAD $44
Iceberg, Romaine, Grilled Chicken, Egg, Beets Tomatoes, Cheddar, Smoked Bacon, Avocado Balsamic Vinaigrette

By Leslie Blythe

Chicken Luzon

This Chicken Luzon apparently is a recipe from Brennan's in New Orleans, though it's no longer on the menu. Regardless of where this recipe originated, it's really good. The chicken is coated in a rub, simmered in a creamy sauce, and served on a bed of linguini. It's quick and easy to make.

By Leslie Blythe

Spicy Thai Coconut Chicken Soup

My friend Steve gave me this recipe for Spicy Thai Coconut Chicken Soup. It's quick to make, low in calories, and packed with flavor. Coconut milk tames the heat from the chile paste. You can adjust the heat to suit your taste.

By Leslie Blythe

Cheesy Portobello Chicken Cutlets with Broccoli

This Cheesy Portobello Chicken Cutlets with Broccoli is all done in one pan. It's topped with Gruyère and finished in the oven. You can also substitute Jarlsberg or Emmentaler cheese. The portobello mushrooms have a firm texture add an earthy flavor to the dish.

By Leslie Blythe

Gochujang-Braised Chicken and Crispy Rice

I had some chicken legs leftover and searched for something interesting to do with them. I found this recipe for Gochujang-Braised Chicken and Crispy Rice. Although it seems like a long list of ingredients, it's rather easy to prepare. The spicy Gochujang paste gives it the perfect amount of heat. The crispy rice is mixed with spices, made into patties, and fried. My husband thought the sauce should be thicker, which can be achieved by taking the drumsticks out of the pan and whisking in some cornstarch.

By Leslie Blythe