Why, to get in your family's tummy, of course! Who doesn't love chicken? It's versatile and just about everyone likes it. But sometimes you feel like you've eaten the same dish over and over. I'm here to give you some slight twists on some classic chicken recipes that may help you change up your routine! I hope you enjoy them.

Also, don't forget that if there is an ingredient you don't have at your local store, or a piece of equipment you are unsure about, I have a section at the bottom with links to my favorite products that I used in this newsletter. That way yours can taste just like mine!

Smokey Honey Mustard Spatchcocked Chicken

Serves 4

Ingredients:

4 tablespoons unsalted butter, softened

1 teaspoon smoked paprika

2 tablespoons honey Dijon mustard (or make your own with honey and Dijon mixed together) -

   I prefer Maille, but you can use your favorite brand

1 whole chicken, spatchcocked

Kosher salt and freshly ground black pepper, as needed

Procedure:

Preheat oven to 400 degrees F.

In a small bowl, combine butter, paprika, and mustard. Season with salt and pepper and mix well.

Gently run your finger under the skin of the chicken, forming a “pocket” between the skin and meat over the breast, thighs, and leg. Divide the butter mixture evenly between these pockets, “squishing” the butter into the areas as needed. Season both sides of the chicken with salt and pepper. Please chicken on a roasting rack set in a roasting pan, or straight on a parchment-lined sheet tray. Place in the oven and bake until a thermometer placed in the thickest part of the breast reads 165 degrees F, approximately 45 minutes-1 hour. If the skin begins to darken too much, tent it with foil and return to oven.

Let chicken rest for 10 minutes before carving and serving.

Chicken Breasts in a Creamy Mushroom Sauce

Serves 4

Ingredients:

2 tablespoon neutral oil, such as avocado, canola, or vegetable, divided, or as needed

4 small (approximately 6 ounces each) boneless, skinless chicken breasts

1/2 medium onion, thinly sliced (learn how here)

2 cups chopped mushrooms (I personally like portabella, maitake, cremini, or shiitake)

1/2 cup dry white wine

1/2 teaspoon minced fresh thyme (see the best way to mince here)

2 cups low-sodium (or homemade) chicken stock

1 1/4 cup heavy whipping cream

1 tablespoon stoneground mustard (I prefer Maille Rich Country, but you can choose your

   favorite)

Cooked rice or pasta, for serving

Kosher salt and freshly ground black pepper, to taste

Procedure:

Heat a large skillet over medium-high heat. Pat dry chicken breasts and season with salt and pepper. Add 1 tablespoon oil to the pan, then add chicken breasts, smooth side down. Cook, flipping only once, until chicken is cooked through and golden brown, approximately 9-10 minutes on the first side, and 6-7 minutes on the second. A thermometer inserted at the thickest part of the breast should read 155 degrees F (chicken will be cooked slightly more later).  Remove from pan and set on a plate. Reduce heat to medium.

If pan is dry, add an additional tablespoon of oil. Add onions and season lightly with salt. Cook until translucent, adding a bit of water if the brown bits on the pan start getting too dark. Once onions are cooked, add mushrooms. Cook until softened, stirring occasionally. Deglaze with white wine, making sure to scrape up any brown bits and cook until the pan is almost dry. Add chicken stock and thyme. Bring to a simmer, and reduce heat to low. Add cream and mustard. Return to a simmer and add chicken breasts, along with any juice that has accumulated on the plate. Continue to cook just until chicken breasts are fully heated through (a thermometer should register 165 degrees F), turning over in the sauce to ensure the chicken is fully coated. Serve immediately over cooked rice or pasta.

Garam Masala Chicken Thighs with Pomegranate Gastrique

Serves 4

Ingredients:

For the chicken thighs:

4 bone-in, skin-on chicken thighs

1/2 teaspoon garam masala, or to taste

Kosher salt and freshly ground black pepper, to taste

For the gastrique:

1 1/4 cups red wine or apple cider vinegar

1/4 cup firmly packed light brown sugar

1 garlic clove, smashed and peeled

1 tablespoon plus 1 ½ teaspoons pomegranate molasses

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper, to taste

For serving:

Finely chopped chives, for garnish (see a trick on how to do this here)

Minced fresh mint, for garnish

Procedure:

Preheat oven to 425 degrees F. Line a sheet tray with parchment paper or a silicone baking mat.

Make chicken:

Pat dry chicken thighs and season both sides with salt, pepper, and garam masala. Place in oven until chicken is cooked through and thermometer reads 165 degrees F (be careful not to hit bone for an accurate reading), approximately 30-40 minutes.

Make gastrique:

While chicken is cooking, make the sauce. Place vinegar, brown sugar, and garlic clove in a medium saucepan. Heat over medium-high heat until mixture is reduced to 1/3 its original volume. Remove garlic clove and remove from heat. Whisk in butter. Taste and season with salt and pepper. Keep warm.

When chicken is fully cooked, remove from oven and serve with pomegranate gastrique, garnished with the fresh herbs.

Thai Peanut Chicken

Serves 4

Ingredients:

2 tablespoons neutral oil such as avocado, vegetable, or canola, divided, plus more as needed

1/2 teaspoon Thai red curry paste, or to taste

2 green onions, thinly sliced, whites and green part separated (see how here)

1 tablespoon minced ginger (see the best way to peel and mince here)

1/2 cup smooth peanut butter

1/2 teaspoon fish sauce, plus additional to taste

1/2 can coconut milk

3/4 cup low-sodium (or homemade) chicken stock

2 boneless, skinless chicken breasts, cut into thin strips

1/2 medium onion, thinly sliced (see how here)

8 ounces wide rice noodles (Pad Thai Noodles), soaked in very hot water

1 tablespoon freshly squeezed lime juice, plus additional as needed

1/4 cup minced cilantro

2 tablespoons minced Thai basil (or use regular basil and add a little mint)

Procedure:

In a large, preferably non-stick, skillet set over medium heat, add 1 tablespoon oil. When hot, add curry paste, breaking up with a spoon. When fragrant, add white parts of green onion and ginger. When onion is translucent, add peanut butter and cook until peanut butter has “melted”. Scrape mixture into the bowl of a blender and add fish sauce, coconut milk, and chicken stock. Blend until smooth. Taste and adjust seasoning with fish sauce, if needed. Set aside.

In a wok or large skillet set over medium high heat, add remaining oil. Sauté chicken strips until cooked through, approximately 3-4 minutes. Remove from pan and place on a plate. If pan is dry, add a small amount of additional oil. Add onions to the pan and cook until translucent. Add peanut mixture, noodles, and chicken back to the pan, including any accumulated juices. Bring mixture to a boil and cook until the sauce has slightly thickened and the noodles are cooked through, approximately 2-3 minutes. If needed, thin sauce with a little water. Remove from heat and stir in lime juice, half of the green parts of the green onion, and half of the herbs. Taste and adjust seasoning with fish sauce and lime juice as needed. Serve, garnished with remaining green onions and herbs.

Ingredients and Equipment

Looking for some of the harder to find ingredients and equipment used in these recipes? Here are links to all of them!

Ingredients:

Mustards: Anyone that knows me knows I'm a fan of Maille. I even went through great lengths in London customs to bring some home from their flagship store in Dijon. The 4-pack has both mustards you need for the recipes above, and you will likely become addicted like me (and even join their Facebook group!)

Pomegranate Molasses: This slightly sweet, slightly sour, very thick condiment goes really well with so many Middle Eastern flavors. It makes great salad dressings and sauces too. This is one brand I use, but any Persian brand will work

Garam Masala: This one should not be hard to find. Most grocery stores carry this. Every blend is slightly different, but I have yet to find one that I don't like. This is the one I'm currently using because I can find it at Whole Foods, but I have used and loved many brands. 

Smoked Paprika: I'm allergic to chiles, so spicy smoked paprika is out for me. Luckily, Spanish paprika is almost always smoked, and there is a great "sweet" version that we love. Don't worry - it doesn't taste like candy, it's just to differentiate from spicy. This is a brand I've been using for almost 10 years, and I don't see myself switching any time soon. It's a great way to add smoky flavor without a smoking gun or grill!

Equipment:

Shears: The shears I used in the video on spatchcocking I have had for probably 8-10 years. I even went in to the dumpster after them once because I love them so much. I've used them on chickens before, but I don't do it often. If you want to use them regularly on bones, you will want to get something more like this. 

Roasting Pan/Rack: Most people only think of using these at Thanksgiving. But if you have one, you will find you start using it far more often. This Viking one is the one I purchased, as it comes with a removable rack with a wide, flat center, and a carving knife set for carving your whole bird. It also is flat on the bottom of the roasting pan. The ridges some companies put in to drain fat are great, but they are a pain to clean. This one is easy cleanup, and even goes in my dishwasher.

Silicone Baking Mat: If you aren't going to get a roasting pan, consider a silicone baking mat. They are basically reusable parchment paper. They help with cleanup without conducting heat in an odd way like aluminum foil. And anything that can reduce waste is always a bonus in my book!

Blender: I admit, I'm a Vitamix girl. They are workhorses. There is a reason commercial kitchens rarely use another brand - they just keep going no matter what. This is the one that I got, as it has a smoothie function that we use every single day, and a hot soup setting that lets you put raw veggies in and out comes hot soup (my husband didn't believe it either until I showed him). They are pricey, but you won't buy another one for at least 10 years, so in my opinion, they are worth every penny. 

Nonstick skillets: I love Scanpan. It's an oven-safe non-stick pan you can actually get a sear in. And it's a company that tries to be as environmentally conscious as possible, which is important to me. So, while I usually prefer stainless steel, there are some things that nonstick just does... better. I have this two-piece set at home and it does most jobs I need it to. Even though the CTX version (stainless steel on the outside) is a little more expensive, it has a smooth bottom so it works on all cooktops (it won't scratch your glass, and is great on induction). Definitely worth the investment. 

Stainless Steel Skillets: I went to work for this company for a bit because I love their product so very much. Demeyere is the premium line of cookware out there. And while I could extoll all the benefits of the 7-ply construction to you (yes, they're heavy), I have two words that make all the difference in my life: NO RIVETS. Yep. I said it. If you just want to try out one, this is a really versatile one that would be great for both the peanut sauce recipe and the mushroom sauce recipe. The higher sides make it perfect for one pot meals also. Don't be scared by the price: you will literally never have to replace it. Ever. 

Whisk: One of the things that they never told you about being an adult is that you would have a favorite whisk. This is mine. I have many others in the drawer, but if this one is clean, it's the only one I will grab. It's just so... comfortable! You'll never go back. 

Hydroponic Growing System: I would have been hard pressed to do all these recipes with all these fresh herbs without a Gardyn in my office. I can literally go trim my produce minutes before I use it! In only 2 feet square of space, I can grow 30 plants. It's amazing and I love it. I've had it for almost a year now, and I don't know how I lived without it. Use code rfrochelle32148 for $100 off! See a picture of it below to see how beautiful it is. 

Stirring is Not Cooking is a member of the Amazon Associates program and may receive payment for any item purchased through the links above.

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