- Cooking spray
- minced garlic
- apricot-pineapple preserves
- white vinegar
- onion powder
- dried oregano
- low-sodium soy sauce
- oyster sauce
- canola oil
- minced garlic
- grated peeled fresh ginger
- dark brown sugar
- garlic powder
- chili powder
- smoked paprika
- salt
- ketchup
- dark brown sugar
- sherry or red wine vinegar
- Dijon mustard
- Cooking spray
- chopped fresh parsley
- fresh lemon juice
- white wine
- olive oil
- freshly ground black pepper
- kosher salt
- grated lemon rind
- uncooked orzo
- capers
- low-fat buttermilk
- Chicken:
- salt
- cider vinegar
- celery seeds
- sugar
- fat-free mayonnaise
- packaged cabbage-and-carrot coleslaw
- Coleslaw:
- all-purpose flour
- cracker meal
- salt
- freshly ground black pepper
- butter
Serves 10 to 12
Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1 1/2 to 2 pounds each. The recipe will also work with turkey breast alone; in step 2, reduce the butter to 1 1/2 tablespoons, the salt to 1 1/2 teaspoons, and the pepper to 1 teaspoon. If you are roasting kosher or self-basting turkey parts, season the turkey with only 1 1/2 teaspoons salt.
- TURKEY:
- fresh thyme
- low-sodium chicken broth
- ground black pepper
- GRAVY:
- low-sodium chicken broth
- bay leaves
- Salt and ground black pepper
SERVES 4 TO 6
When seasoning the dish at the end, be mindful that the prosciutto adds a fair amount of salt. It is important to use a piece of thickly sliced prosciutto in this recipe; thin strips will become tough and stringy. An equal amount of thickly sliced pancetta or bacon can be used in place of the prosciutto. Serve the chicken with boiled potatoes, noodles, or polenta to absorb extra sauce.
WHY THIS RECIPE WORKS:
For a chicken Canzanese recipe that was tender and juicy, we opted for chicken thighs, which contain more connective tissue than breasts. We made a rich flavor base with prosciutto and garlic, then added white wine and chicken broth to our recipe, which we simmered in a wide, shallow skillet. We then returned the chicken to the pan and cooked it in the oven uncovered, which allowed our chicken Canzanese’s sauce to reduce and also preserved its crispy skin.
http://www.americastestkitchenfeed.com/cooking-science/2013/01/we-prove-it-low-and-slow-is-best-for-braising-meat/
- whole fresh sage leaves
- low-sodium chicken broth
- whole cloves
- dry white wine
- Ground black pepper
- olive oil
- bay leaves
- red pepper flakes
- juice from 1 lemon
Serves 4 to 6
Chicken quarters take longer to cook than smaller pieces. To ensure that the exterior doesn’t burn before the inside cooks through, keep the oil temperature between 300 and 325 degrees while the chicken is frying. For an extra-hot version, see related recipe.
WHY THIS RECIPE WORKS:
Mimicking the heat of this Nashville Hot Fried Chicken was harder than we anticipated. We created a spicy exterior to the chicken by “blooming" the spices (cooking them in oil for a short period) to create a complex yet still lip-burning spicy flavor. We added a healthy amount of hot sauce to our brine to inject spicy flavor into the chicken, making the flavor more than skin deep. Most Nashville Hot Fried Chicken recipes called for fiery cayenne pepper, but only a fraction of a teaspoon. Our Hot recipe calls for at least 12 times that amount.
- paprika
- cayenne pepper
- peanut or vegetable oil
- COATING
- hot sauce
- water
- BRINE
- garlic powder
- pepper
Serves 2 plus lunch leftovers
- coconut oil
Best cooked in a pizza oven or Big Green Egg
- lemon juice
- oregano
- Salt and pepper
- Celery salt