Everyone will love this sweet and savoury chicken. Mix it up by using a variety of white and dark meat so that they all get their favourite pieces. Be sure to cut chicken breasts in half crosswise, through the bone, to make them more similar in size to the thighs and drumsticks. For a fun garnish, cut a lime in half to grill alongside the chicken for the last 10 minutes.
Chicken thighs aren't just affordable; they also happen to be incredibly juicy and tender. Plus, they make a tasty canvas on which to paint this sweet and sour honey-lime glaze. Serve with lime wedges and a lemony salad.
Cost: $3.30/serving
Keeping the bone in the chicken makes it moist and flavourful and takes advantage of lower-priced bone-in thighs. Using sodium-reduced chicken stock and soy sauce reduces the sodium level by more than half. Serve over a bed of whole grain rice, along with Bok Choy with Sesame Oil. Bok choy is an excellent source of folate and vitamins A and C and a source of calcium, magnesium, iron and potassium.
Barbecued chicken can be a challenge. You know the scenario — burned skin and meat red at the bone. But there's a secret to cooking the chicken through and getting crispy golden brown skin that has everyone asking for seconds. It's grilling chicken pieces over indirect medium heat until juices run clear, then moving them over direct heat to crisp and colour. You can buy the chicken whole and cut it up, or opt for parts and choose any combination you like. In our Test Kitchen, thighs rule! They are meaty and taste better than white meat, and there's less risk overcooking than with breasts.
Tacos reign supreme in Camille Moore's house. She often makes a double batch of the chicken filling and freezes the leftovers to have on hand in case a sudden taco craving strikes or to save prep time when entertaining. In this recipe, she uses one of her favourite cooking techniques—braising—which guarantees the juiciest, most tender pull-apart chicken thighs you've ever had. Look for dried chilies in major supermarkets and at Latin American grocers.
Sliding into a comfy chair in front of the fireplace with a steaming bowl of this rich soup is a perfect way to end the day. The chefs smoke their own chicken bones for this stock, but at home, a smoked turkey thigh or drumstick available from the deli section at most grocery stores does the trick.
I like to prepare dishes for guests that allow me to enjoy their company. In order to do this, I select dishes that can be prepared before the guests arrive and are already cooking while we are enjoying their company. My "Sure to Please" Chicken Cacciatore is a prime example of this. Over time I have made several adjustments to enhance the flavour while at the same time using healthy alternatives (eg. skinless chicken thighs and breasts; I saute ingredients in extra virgin olive oil instead of butter). Because this dish has an Italian flare, so do all the other dishes that I serve before, during and after this meal. I serve an antipasta tray as an appetizer, and toasted garlic bread, a tossed green salad with an oil and vinaigrette dressing, whole wheat spaghetti, and the same wine that is in the cacciatore. For dessert I serve Tiramisu (also made ahead). As a result, most of my work is complete before company arrives. I have shared this recipe with women who say they do not cook and I have received rave reviews from all of them - their guests loved it so much that one man ate the leftovers for breakfast the next morning. I like to make this dish in the summer, when I can use fresh produce from my vegetable garden or from the local farmer's market. My inspiration for this recipe is that I love to cook and entertain. This recipe is full of flavour, easy to prepare and tastes like you were in the kitchen all day (what a bonus!).
A Country favourite! Great for the multi-tasker because the preparatory steps can be completed around other household tasks.
This is a delicious, flavourful and colourful chicken dish.
