Chicken recipes

ULTIMATE BBQ CHICKEN

  2 quarts water

" 2 tablespoons kosher salt

" 1/4 cup brown sugar

" 2 garlic cloves, smashed with the side of a large knife

" 4 sprigs fresh thyme

" 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Ultimate Barbecue Sauce:

" 1 slice bacon

" 1 bunch fresh thyme

" Extra-virgin olive oil

" 1/2 onion, chopped

" 2 garlic cloves, chopped

" 2 cups ketchup

" 1/4 cup brown sugar

" 1/4 cup molasses

" 2 tablespoons red or white wine vinegar

" 1 tablespoon dry mustard

" 1 teaspoon ground cumin

" 1 teaspoon paprika or smoked paprika if available

" Freshly ground black pepper

Directions

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

GRILLED CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATOES

   3 boneless chicken breasts, skin-on

4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet

3 sun-dried tomatoes, in oil

Fresh basil

Good olive oil

Kosher salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes, basil under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Broil for 4 minutes and then turn down oven and bake the chicken for 16, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

GRILLED CHICKEN PITAS

* 3 boneless, skinless chicken breasts (about 1 1/2 pounds)

* 3 tablespoons plus 2 teaspoons fresh lemon juice, divided

* 3 tablespoons soy sauce

* 1 clove garlic, minced

* 2 teaspoons dried oregano, divided

* 2 small tomatoes, finely chopped

* 1 cup crumbled feta cheese (1/4 pound)

* 1/4 cup olive oil

For the yogurt sauce:

* 8 ounces (1 cup) unflavored yogurt

* 1 clove garlic, minced

* 1/4 cup finely chopped walnuts

* 1 tablespoon olive oil

Directions

Olive oil cooking spray

* 1 large Vidalia or purple onion, cut into thin rings

* 6 pita breads

* 1/2 head romaine lettuce, finely chopped

* 1 (10.6-ounce) jar kalamata olives, drained, halved, and pitted, or other black olives

* 12 slices bacon, fried crisp

* Alfalfa sprouts

* Salt

* Freshly ground black pepper

Rinse the chicken breast and pat dry. Combine 3 tablespoons lemon juice, soy sauce, garlic and 1 teaspoon of the oregano in a glass dish. Add the chicken, turn to coat, and cover with plastic wrap. Allow the chicken breast to marinate for 30 minutes at room temperature or overnight in the refrigerator.

Combine the tomatoes and feta cheese in a small glass dish. Add the remaining 2 teaspoons lemon juice, the olive oil, and the remaining 1 teaspoon oregano, and stir to combine. Allow to sit at room temperature for 30 minutes.

For the yogurt sauce:

In a small bowl, whisk together the yogurt, garlic, walnuts, and olive oil. Cover and refrigerate until ready to use.

Preheat a grill to medium heat.

Spray a grill basket with olive oil. Grill the chicken breasts over medium heat for 8 to 10 minutes, until no longer pink in the thickest portion of each breast. Spread the onion rings over the surface of the basket and grill while the chicken is cooking. Turn the basket frequently. The onion rings will blacken as they cook; this will also take 8 to 10 minutes. When the chicken and onion rings are cooked, place the pita breads on the grill for about 2 minutes per side, until grill marks show. Slice the chicken into very thin pieces.

At serving time, put out all of the ingredients and allow each person to assemble sandwiches: Split each pita. Place several slices of grilled chicken, 3 or 4 slivers of onion, a tablespoon of tomato-feta mixture, lettuce, olives, and 1 or 2 slices of bacon into each pita. Top with yogurt sauce and a wad of alfalfa sprouts. Add salt and pepper, to taste. Fold up the sides of the pita and enjoy!

VEGY COATED CHICKEN NUGGETS

1 cup white, whole wheat or panko breadcrumbs

1/2 cup flaxseed meal

1 TBL grated parmesean

1/2 t paprika

1/2 t garlic powder

1/2 t onion powder

1 cup sweet potato or squash puree

1 large egg

1 pound boneless, skinless chicken breast cut into small chunks

1/2 t salt

non stick cooking spray

1 TB olive oil

In a bowl combine the breadcrumbs, flaxseem meal, parmesan, paprika, garlic and onion powder and mix well.

In a shallow bowl, mix the vegy puree and egg with a fork and set the bowl next to the bread crumb mixture.

Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture, toss them in the bread crumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set over med. heat heat.  When the skillet is hot, add the oil.  Place the chicken nuggets in the skillet in a single layer - don't overcrowd the pan and cook until golden.  Cook until cooked through turning when needed.    

HONEYED CHICKEN LEGS

4 servings

Ingredients

* 6 whole chicken legs, skinned

* 4 carrots, sliced thick

* 1 large onion, cut into 1/8-inch pieces

* 1 navel orange, cut into 1/8ths

* 1 tablespoon herbes de Provence

* 1 teaspoon seasoned salt or Cavender's Greek seasoning

* 2 tablespoons honey

* 1 tablespoon Dijon mustard

* 2 tablespoons olive oil, or to taste

Directions

Preheat oven to 350 degrees.

Arrange chicken in an oiled baking dish and surround with the carrots, onion and orange. Sprinkle the chicken and vegetables with the herbes de Provence and seasoned salt.

In a small bowl combine the honey and mustard and brush the mixture over the chicken. Drizzle the chicken and vegetables with the oil Bake, covered with foil, basting occasionally, for 45 minutes. Uncover, add zucchini, and bake for an additional 20 minutes or until juices from chicken run clear and vegetables are tender. If desired, run under a preheated broiler about 4 inches from the heat until golden.

GREEK SALSA CHICKEN

Salsa

4 oz crumbled feta cheese

1 cup halved grape or cherry tomatoes

1/4 cup pitted kalamata olives

1/3 cup minced fresh parsley

1/4 fresh lemon juice

1/4 cup extra virgin olive oil

1 T chopped fresh oregano

6 boneless bone in chicken breast 1/2's

2 TB extra virgin olive oil

2 lemons, cut into wedges

Preheat oven to 40 degrees

Combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano for the salsa in a large bowl. Cover and chill.

Saute chicken pieces in TB olive oil in a large roasting pans over med. heat until chicken is browned on skin side. Turn over chicken.

Squeeze lemon wedges over chicken to cat with juice, Roast chicken until it reaches an internal temperature of 160 degreen - about 30 minutes.

Transfer chicken and lemons to a large platter, top with salsa.

CHICKEN WITH APPLE CIDER

2 tablespoons vegetable oil

4 boneless, skinless chicken breast halves (about 1 pound)

2 teaspoons kosher salt

Freshly ground black pepper

3 tablespoons unsalted butter

1 tablespoon apple cider vinegar

3/4 cup apple cider

1/2 cup low-sodium chicken broth

1 tablespoon fresh lemon juice

1 teaspoon fresh thyme leaves

Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.

Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.

HULI HULI BBQ CHICKEN

4 servings

1/4 cup pineapple juice

1/4 cup fresh lime juice

1/4 dark brown sugar

2 T ketchup

2 T dark soy sauce

1 T minced garlic

1 T vegetable oil

salt and pepper to taste

4 chicken drumsticks

Whisk all ingredients (except chicken) together in a bowl. Marinate drumsticks in half the pineapple juice mixture in a large resealable plastic bag for 1 hour, refrigeratored. Reduce remaining mixture in a saucepan over med. high heat until thickened, 5 minutes, set aside for basting.

Preheat gril to high. When hot, turn off 1 burner, leaving the other lit. Remove drumsticks from marinade and arrange on the unlit portion of the grill. Cook chicken to an internal temperature od 165 degrees, about 40 min. Baste with reserved graze every 10 min. and turn after 20 min.

SESAME CHICKEN LETTUCE WRAPS

SOY SAUCE

1/4 cup plus 2 TB soy sauce

2 TB dark sesame oil

2 TB honey

2 TB minced fresh ginger

1 clove garlic, minced

1/2 cup fresh cilantro

1/2 t red chili flakes

1/4 cup plus TB cold water

Combine all except water in food processor. Add the cold water and puree until smooth.

2 TB canola oil

2 8 oz boneless, skinless chicken breast in 1/2 inch cubes

8 lettuce leaves (green leaf or romaine)

3/4 cup cucumber cut in 1/2 circles

1/3 cup skinless, unsalted peanuts, chopped

1/4 cup julienned fresh mint leaves

1/8 cup toasted sesame seeds

lime wedges

Heat oil in saute pan over medium heat.

Put the diced chicken in the pan an dcook until it is almost done, about 4 - 6 min. Dizzle with soy sauce. Swirl and cook 1 - 2 min. to carmelize. Serve remaining ingredients in small bowls. Let guests put together their own wraps with using the lettuce as the wrap.

CHICKEN GOURMET

½ pd mushroom slices

6 t butter

4 whole chicken, boneless w/skin

2 eggs beaten

1 c seasoned Italian bread crumbs

½ lb swiss imported cheese slices (Yarlsberg or similar)

½ c sherry

Sauté mushrooms in 2 tbs butter. Coat chicken in eggs and roll in bread crumbs, coating evenly. Brown chicken in remaining butter and place in glass pan. Cover each piece of chicken w/piece of cheese. Spoon mushrooms over top and bake @ 350º for 15 min. Add sherry by pouring over chicken and bake for additional 15 min.

CHICKEN CORDON BLEU

Cuisine at Home

4 chicken Breasts

3 oz. shaved deli ham

4 oz. swiss cheese cut into 4 blocks

Pound out 4 boness skinless chicken breasts about 5 -6 oz each

Salt and pepper

Coat in and Fry

1 cup panko crumbs (or crushed flavored croutons)

1/4 cup all purpose flour

2 eggs, beaten with 1 T water

Salt and pepper

1/2 cup vegetable oil

Prepare ham, cheese for the fillings

Pound out chicken and season with salt and pepper

To roll, lay about 1 oz ham over each breast, leaving margins around all sides. Place a block of cheese about 1/3 of the way up from the bottom. Roll up

To coat rolled chicken breasts: Roll chicken in flour first, then in egg mixture and then in panko mixture. Chill. Preheat oven to 400 deg. and heat oil in a nonstick saute pan until it begins to shimmer. Fry until brown. Heat in oven for 12 min. to finish. Serve with honey mustard sauce.

SAUCE

1 shallot, minces

1/2 cup appled cider

3/4 cup chicken broth

1 T heavy cream

1 T dijon mustard

1 T honey

2 t beurre manie (equal parts of flour and butter formed together to make a paste)

1 t chopped fresh thyme

Salt and Cayenne to taste

Saute shallot for the sauce in butter in a saucepan about 3 min. Deglaze with apple cider and simmer until reduced about 3 min. Add broth, cream, mustard and honey. Simmer until slightly thickened, about 5 min. Whisk in beurre manie and thyme. Season with salt and cayenne. Do not boil.

Serve on the side or on the top of chicken.

ALMOND CHICKEN

3 cups chicken stock

1 1/2 cups white long-grain rice

5 tablespoons extra-virgin olive oil, divided

4 (6-ounce) boneless, skinless chicken breasts

Salt and freshly ground black pepper

1 cup all-purpose flour

2 teaspoons smoked paprika

2 eggs

1 1/2 cups peeled almonds

1/2 cup bread crumbs

Generous handful flat-leaf parsley

1/3 cup dry sherry, eyeball it

2 tablespoons cold butter, cut into pieces

Preheat oven to 375 degrees F.

Heat about 4 tablespoons extra-virgin olive oil over low heat in a large skillet.

From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides. Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine. Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands.

Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through.

Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.

MAKE AHEAD CHICKEN STRATA

1 tbl olive oil

2 cloves garlic

1 onion,diced

1 1/2 pounds skinless, chicken thighs, cut into bite sized pieces

1 small loaf french break torn into bite sized pieces

8 oz Fontina Cheese grated

8 oz goat cheese crumbled

8 eggs beaten

3 cups milk

1 cup 1/2 and 1/2

1 1/2 te dijon mustard

1/2 t dried sage

1/2 t salt

Heat olive oil in large heavy skillet over medium heat. Add garlic and onion. Stir 1 min. Add chicken and cook through and lightly browned. Set aside

Place bread n 13 x 9 inch greased baking dish. Spoon chicken mixture over bread evenly. Sprinkle cheese over chicken mixture.

Beat eggs, milk, 1/2 and 1/2, mustard and sage in med. bowl. Pour over mixture. Season with salt and pepper. Refrigerate 8 hours or overnight (to let bread absorb). Heat over to 350 degrees. Bake strata until a knife blade inserted near the center comes out clean, about 1 hr.

CHICKEN PICCATA

4 chicken cutluets

2 T vegetable oil

1/4 cup dry white wine

1 t garlic, minced

1/2 cup low sodium chicken broth

2 T fresh lemon juice

1 T capers, drained

2 T unsalted butter

Fresh lemon slices

Garnish with fresh parsley

Season cutlets with salt and pepper then dust with flour, spray a saute pan with non stick spray, add vegetable oil and heat over medium high

Saute cutlets 2 - 3 minutes on one side. Flip the cutlests over and saute the other side 1 - 2 minutes with the pan covered. Transfer cutlets to a warm plate and pour off fat from pan.

Deglaze pan with wine and add minced garlic. Cook until garlic is slighly brown and liquid is nearly gone, about 2 min.

Add broth, lemon juice and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.

Finish with butter and lemon slices. Once butter melts pour sauce over cutlets.

Garnish with parsley and serve

STIR-FRIED CHICKEN with GREEN CURRY

3 tbsp oil

3 tbsp green curry paste (can find in supermarkets or specialty stores)

1 lb chicken, boned, sliced in small pieces

½ c bamboo shoots

¼ green jalapeno pepper, small pieces (or to taste)

¼ c light coconut milk (or regular – I prefer light)

3 tbsp fish sauce (can find in supermarkets)

3 tbsp sugar

Heat a large skillet or wok and add the oil and green curry paste. Add the chicken and stir-fry for 3 minutes or until chicken is cooked through. Add all the remaining ingredients. Cook on high heat for 4 min. Serve over jasmine rice (found in supermarkets or specialty stores. It has a nutty flavor and is tastier than long grain). If you are really sensitive to spicy you can eliminate the jalapeno. Recipe will still have a slight spice to it.

MOLASSES LACQUERED ROAST TURKEY

Cuisine at Home

12 - 14 LB

For the brine

8 cups water

2 cups pure maple syrup

1 cup kosher salt

1 cup brown sugar

6 whole cloves

6 bay leaves

1 T whole black peppercorns

1 cinnamon stick

ADD:

16 cups ice cubes

1 fresh or frozen turkey, giblets removed, Natural not self basting

2 gallons cold water

CIDER BASTE

1 cup apple cider or juice

1/3 cup molasses

Combine water and next 7 ing. for the brine in a large saucepan. Bring to a boil, stirring with a whisk until salt and sugar are dissolved.

Add ice to cool brine. Place turkey in a 4 gallon bucket and pour the brine mixture over it. Add cold water until turkey is immersed. Refrigerate in brine for at least 2 hours - 24 hrs.

Combine cider and molasses in a small saucepan. Boil 5 min.

Line a roasting pan with heavy duty foil. Remove the turkey from the brine and discard brine. Score the skin on the legs and tie back with cotton string and tuck under the bird. Place turkey breast side up in the roasting pan and add a few cups of water to the pan.

Roast turkey 45 min. then remove from the oven. Using a pastry brush, paint the turkey with some of the cider mixture. Tent with foil and roast another 45 min. and then brush with mixture again. Roast an additional 1 1/2 hours brushing 4 more times, keeping the turkey tented. Cook until the turkey registers 170 deg. Allow to rest for 20 - 30 min. before carving.

Cranberry-Orange Sauce Recipe

2 (8-ounce) packages cranberries, fresh or frozen

1 orange, zest cut into strips and juiced

1/2 cup sugar

1 cinnamon stick

Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

POLYNESIAN CHICKEN

4 (4 oz) boneless, skinless chicken breast halves

1/3 c flour

20 oz pineapple rings, reserve juice

¾ c sugar

½ c apple cider vinegar

2 tbsp cornstarch

1 cube chicken bouillon

1 t fresh ginger, grated

1 tbsp soy sauce

½ green bell pepper sliced into rings

½ red bell pepper, sliced into rings

Nonstick cooking spray

Lightly coat chicken with flour. Brown chicken in frying pan sprayed with cooking spray. Combine pineapple juice, sugar, vinegar and cornstarch; heat over medium heat until mixture thickens. Add bouillon, ginger and soy sauce. Pour half of the pineapple sauce mixture into 8” square baking dish. Place chicken in sauce and pour remaining sauce over chicken. Top with pineapple slices and arrange pepper rings on top. Bake @ 350º for 1 hr. Serve over hot, cooked rice.

OLD FASHIONED CHICKEN NOODLE SOUP

2 qts caned low salt chicken broth

1 3 1/2 pd chicken, cut into 8 pieces

1/2 cup chopped onion

2 carrots, peeled and thined sliced

2 celery stalks, sliced

2 tbl butter

1 cup mushrooms, quartered

1 tbl fresh lemon juice

8 oz dried egg noodles

1/2 cup finely chopped fresh parsley

Combine chicken broth and chicken in heavy large pot. Bring to a boil. Reduce heat, cover partially and simmer until chicken is cooked through, about 20 min. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chikcne meat into bite size pieces and reserve. Spoon fat off top of chicken broth.

Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 min.

Melt 2 tbl butter in heavy large skillet over med. high heat. Add mushrooms and saute until they begin to brown, about 5 min. Stir in lemon juice. Add mushrooms to broth, stir in noodles, parsley and reserved chicken. Simmer until noddles are tender about 5 min. Season soup to taste with salt and pepper.

PECAN CRUSTED CHICKEN

1 cup buttermilk

3 tablespoons Emeril's Original Essence

2 teaspoons salt

One 3 1/2-pound chicken, cut into 8 pieces (or 8 chicken parts of your choosing)

2 tablespoons olive oil

3/4 cup pecan pieces

3/4 cup bleached all-purpose flour

1/2 teaspoon freshly ground black pepper

Directions

Combine the buttermilk, 1 tablespoon of the Essence, and 1 teaspoon of the salt in a large (1-gallon) plastic storage bag. Add the chicken pieces, seal, and gently squeeze to coat the chicken evenly. Refrigerate for at least 1 hour, or up to 4 hours.

Preheat the oven to 400°F. Grease a heavy baking sheet with the olive oil and set aside.

Pulse the pecans in a food processor or blender until finely chopped into a meal.

Combine the ground pecans, the flour, the remaining 2 tablespoons Essence and 1 teaspoon salt, and the pepper in another large plastic bag.

Remove the chicken from the buttermilk mixture. Add the chicken one piece at a time to the pecan-flour mixture, and shake to coat evenly. Put the chicken skin side down on the prepared baking sheet.

Bake the chicken for 30 minutes, then turn it. Return to the oven and bake until the juices run clear when pierced with a fork, about 30 minutes. Serve hot, or let cool to room temperature.

Pan-Roasted Chicken With Whole-Grain Mustard and Port

Ingredients

# 1 whole organic frying chicken, about 4 pounds 

# 3 tablespoons extra-virgin olive oil

# 1/2 cup (125 ml) port wine

# 1/2 cup (125 ml) store-bought organic chicken broth

# 1/3 cup (85 ml) heavy cream

# 1 tablespoon Dijon mustard

# 1 tablespoon  (whole-grain) mustard

# Salt

# Freshly ground black pepper

# 2 tablespoons finely chopped fresh parsley leaves

# 2 tablespoons finely chopped fresh tarragon leaves

#

Cooking Directions

Preheat the oven to 400 degrees F.

Meanwhile, butterfly the chicken. With poultry shears or a sharp knife, very carefully cut along the ribs on both sides of the backbone to remove it. Spread out the chicken, skin up, on a clean work surface and press down firmly with the heel of your hand to flatten the chicken.

Over high heat, preheat a heavy oven proof skillet large enough to hold the flattened chicken. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. With tongs or a large fork, carefully turn the chicken skin side up.

Transfer the skillet to the oven and roast until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, 10 to 15 minutes. When the chicken is done, transfer it to a carving board, and cover with aluminum foil to keep it warm.

Pour off all but a thin layer of fat from the skillet. Add the port, put the skillet over high heat, and boil until the port has reduced by half, about 5 minutes, stirring and scraping with a wooden spoon to deglaze the pan deposits. Add the broth and continue boiling until the liquid has reduced by half again, about 7 minutes.

Stir in the cream, bring the liquid back to a boil, and cook for about 3 minutes. Reduce the heat to low, stir in the Dijon and  mustards, and adjust the seasonings to taste with salt and pepper.

With a heavy knife, cut the chicken into serving pieces. Return the chicken pieces to the skillet, spoon some of the sauce over them, and sprinkle with parsley and tarragon before serving.

THE ULTIMATE BBQ CHICKEN

2 quarts water

2 tablespoons kosher salt

1/4 cup brown sugar

2 garlic cloves, smashed with the side of a large knife

4 sprigs fresh thyme

6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Ultimate Barbecue Sauce:

1 slice bacon

1 bunch fresh thyme

Extra-virgin olive oil

1/2 onion, chopped

2 garlic cloves, chopped

2 cups ketchup

1/4 cup brown sugar

1/4 cup molasses

2 tablespoons red or white wine vinegar

1 tablespoon dry mustard

1 teaspoon ground cumin

1 teaspoon paprika or smoked paprika if available

Freshly ground black pepper

Directions

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.