Alex Guarnaschellis Mother Chicken With Bbq Recipes

GRANDMA'S SMOTHERED CHICKEN

Steps:

• Brown the chicken: Heat 2 large skillets over high heat. Add half of the oil to each. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces over and season the other side. When the oil begins to smoke lightly, carefully add the chicken, skin side down, to the skillets, leaving space between each piece of chicken. Reduce the heat to medium and allow the chicken to brown on their first side, 5 to 8 minutes. Resist the temptation to move or turn the pieces. Use metal tongs to carefully turn the chicken pieces to their second side and brown 3 to 5 additional minutes. Transfer the chicken pieces to a tray and set aside.
• Prepare the garlic: Grate 6 of the cloves of garlic and set aside for the sauce. Cut the remaining 12 cloves in half lengthwise.
• Make the sauce: In one of the skillets you cooked the chicken in, add the cumin and coriander and stir rapidly over medium-low heat to give them a quick toast, 10 to 15 seconds. Immediately add the onions and grated garlic. Season with salt and cook over medium heat, stirring frequently, until the onions turn light brown, 3 to 5 minutes. Add the cinnamon stick, pepper flakes, bay leaves and tomatoes. Allow the tomatoes to cook, breaking them apart with a spoon as they cook, 8 to 10 minutes, and then add 1 cup water.
• Toast the garlic cloves: In the other skillet the you cooked the chicken in, arrange the garlic halves in a single layer in the cooking grease. Toast the garlic over low heat until golden brown and crisped, 10 to 12 minutes. Remove the garlic from the skillet, sprinkle with salt and drain on a kitchen towel.
• Finish cooking the chicken: Arrange the chicken pieces, skin side up, in the sauce. Cover the skillet, keep the heat low and continue cooking until the pieces are cooked through, 25 to 30 minutes. Remove the cover and stir in the ginger, cream and vinegar. Cover and simmer 2 to 3 additional minutes.
• Test the center of a thigh to make sure the chicken is cooked through. It should reach an internal temperature of 165 degrees F and the juices should run "clear," not pink. Remove and discard the cinnamon stick and bay leaves. Taste and adjust the seasoning. Top with the toasted garlic and serve immediately.

ALEX GUARNASCHELLI'S MOTHER CHICKEN WITH BBQ

Steps:

• Prepare the barbeque sauce:
• In a medium saucepan or a large high-sided saute pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the ginger, garlic and lemon slices and stir to combine. Simmer until the vinegar mellows slightly and the flavors start to meld together, about 20 to 25 minutes. Remove from the heat and allow to cool. Discard the ginger pieces.
• Preheat the oven to 350 degrees F. Position the rack in the lower third of the oven. Line a baking sheet (or, if needed, 2 baking sheets) with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 cups of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce.
• Put the baking sheet(s) in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tings to turn the pieces to the other side. Use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl. Do not reuse that bowl or brush again. Return the sheet(s) to the oven and cook for an additional 15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the chicken juices run's clear. and not pink. Turn the broiler on and broil for a minute until the chicken is charred on top.
• Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl.
• Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.

CHICKEN CUTLETS "SALTIMBOCCA" WITH PROSCIUTTO AND SAGE

Steps:

• Prepare the cutlets: Line a rimmed baking sheet with parchment paper. Sprinkle both sides of the chicken cutlets with salt. Put the eggs and breadcrumbs into two separate wide shallow bowls. Dip each chicken cutlet in the egg and then the breadcrumbs. Shake any excess off each one. Transfer to the lined baking sheet. Refrigerate for about 20 minutes.
• Cook the sage and prosciutto: In a large skillet, heat 3 tablespoons of the oil. Tear 2 of the prosciutto slices into smaller pieces and add to the oil in the skillet. Cook over low heat until crispy, 2 minutes. Repeat with the remaining prosciutto. Remove the prosciutto from the skillet and add the sage leaves. Cook until they turn pale in color and become crispy, about 2 minutes. Remove with a slotted spoon and set aside. Season with salt. If the skillet looks dry, add another tablespoon of olive oil. Remove the skillet from the heat, stir the garlic into the oil and season with salt. Allow the garlic to simmer in the warm oil for about a minute to cook off the raw flavor. Transfer the garlic and oil to a medium bowl.
• Preheat the oven to 225 degrees F. Line a rimmed baking sheet with parchment paper or fit with a wire rack.
• Cook the chicken: Heat 4 tablespoons olive oil in a large pan over medium heat until it smokes lightly. Working in batches, add the chicken cutlets to the pan in a single layer and cook until golden brown, 4 to 5 minutes. Flip and cook another 4 to 5 minutes. Transfer the cooked cutlets to the baking sheet. Season with salt. Place the baking sheet in the oven to keep the chicken warm. Repeat with the remaining cutlets.
• Make the vinaigrette and finish the dish: Whisk the vinegar, lemon juice and remaining 3 tablespoons olive oil into the bowl with the reserved garlic and oil. Taste for seasoning. Arrange the cutlets on a serving platter and drizzle with the vinaigrette. Top with the sage leaves and prosciutto.

CHICKEN PARMESAN WITH MY MOTHER'S MARINARA SAUCE AND BUCATINI

Steps:

• For the sauce: Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the onion and a pinch of salt and cook for a few minutes until the onions are softened slightly but not brown. Stir in the garlic, sugar and red pepper flakes. (If the onions begin to brown, add a splash of water.)
• Stir in the grated carrots and the remaining 2 tablespoons olive oil and continue to cook until the carrots soften, about 2 minutes. Add the canned tomatoes and use a wooden spoon to break up some of the whole tomatoes. Cook over medium heat, stirring from time to time, until the tomatoes are fairly broken down and the sauce has thickened, at least 30 minutes. Season to taste and add water as necessary. Stir in the basil leaves. Keep the sauce warm.
• For the chicken: Lay a piece of chicken between two pieces of plastic wrap and use the smooth side of a meat mallet to pound into a 1/4-inch-thick cutlet. Repeat with remaining cutlet then slice both pieces in half.
• Line a baking sheet with paper towels and set aside. Combine the breadcrumbs and garlic powder in a shallow dish. Crack the eggs in a second shallow dish and whisk to blend. Sprinkle the chicken pieces on both sides with salt and dip each thoroughly in the eggs; transfer to the breadcrumbs to thoroughly coat. Place the chicken on the paper towels.
• For the pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt. (The pasta water should taste like seawater.) Add the pasta to the pot and stir so it doesn't stick. Cook the pasta according to the package directions until al dente (chewy but not hard or raw tasting). Drain well and set aside.
• To finish the chicken: Fill a medium cast-iron skillet with about 1/3 to 1/2 cup canola oil (to come about 1/4 of the way up the sides) and heat over medium until the oil is just barely starting to smoke. Sprinkle the top of each cutlet with salt and gently place in the oil, salted-side down. Add the butter to the pan and as it begins to foam, shake the pan gently. Cook on the first side until golden brown, 3 to 4 minutes. Gently flip to the second side, sprinkle with salt and carefully spoon some of the hot oil mixture on top. Cook until golden brown and cooked through, an additional 2 to 3 minutes, then remove from the pan with a slotted spatula to clean paper towels to drain slightly.
• Preheat the broiler with the rack in the highest position. Divide the sauce between 2 medium bowls, one for the pasta and one for the chicken Parmesan.
• To assemble the chicken Parmesan, add some tomato sauce to a small cast-iron skillet or baking dish. Layer with a couple mozzarella slices and the basil. Put one of the fried chicken cutlets on top of the basil, followed by another spoonful of sauce, then a second layer of mozzarella. Place the second chicken cutlet next, followed by a third layer of sauce, more mozzarella and a large sprinkle of Parmesan. Repeat with the remaining pieces of chicken and other ingredients in a second small cast-iron skillet. Place the skillets on a sheet tray and broil until the cheese is melted and slightly browned, 4 to 5 minutes. Top with more freshly grated Parmesan.
• Toss the pasta and sauce together in a large bowl and taste for seasoning. Top with grated Parmesan. Serve with the skillets of chicken parm.