Best Chicken Oneill Recipes

BASIC CHICKEN SOUP

Basic Chicken Soup image

This recipe is adapted from "The Whole World Loves Chicken Soup" by our old colleague Mimi Sheraton. It was published in 1995. Practical and pragmatic in the technical aspects of soup making, Ms. Sheraton is an unabashed hedonist when it comes to serving and consuming it. "Chicken soup must be very, very hot," she counsels. "You want to have to inhale it, to take tiny sips at first and build, as the soup cools, to larger and larger bites. Near the end, you are racing to finish. Tepid soup is dead."

Provided by Molly O'Neill

Categories one pot, soups and stews, main course

Time 3h

Yield 6 - 8 servings

Number Of Ingredients 13

Ingredients

1 5- to 6-pound chicken, with neck and all giblets except liver
12 cups water, plus more as needed
2 medium carrots, peeled and quartered
3 stalks celery with leaves, cut in half
1 medium yellow onion, with peel, cut in half
3 sprigs Italian parsley
10 black peppercorns
2 small leeks, green and white parts, split and washed well, optional
2 sprigs fresh thyme or 1/2 teaspoon dried, optional
1 small bay leaf, optional
5 whole cloves, optional
2 to 3 teaspoons kosher salt
Chopped fresh parsley or dill, for garnish, optional

Steps:

Place the chicken in a 6- to 7-quart soup pot and add the water (it should cover chicken). Cover the pot and bring to a boil. Uncover, reduce to a bare simmer and skim foam as it rises to the surface. When foam subsides, add remaining ingredients, using only 1 teaspoon of salt. Cook chicken, turning 2 or 3 times, until meat loosens from bone, about 2 1/2 hours. Add more water during cooking if chicken is not 7/8 covered. Add salt gradually, tasting the soup from time to time.
Remove chicken, giblets and bones and set aside. Strain the soup through a fine sieve and discard vegetables. Either skim fat from soup if serving immediately or let cool thoroughly, then cover, refrigerate and skim fat when the soup is cold. Chicken can be pulled from the bones and reheated in the soup. Garnish with parsley or dill if desired.

COUNTRY CAPTAIN CHICKEN

Country Captain Chicken image

Provided by Molly O'Neill

Categories dinner, one pot, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup flour
1 teaspoon salt
1/4 cup freshly ground black pepper
1 broiler chicken, about 3 1/2 pounds, cut into 12 pieces
1/4 cup butter
1 medium-size onion, diced
1 medium-size green pepper, cored, seeded and diced
1 clove garlic, peeled and crushed
1 1/2 teaspoons curry powder
1/2 teaspoon dried thyme
1 16-ounce can stewed tomatoes
3 tablespoons currants
1/3 cup blanched toasted almonds

Steps:

Combine flour, salt and pepper in a large bowl. Coat chicken pieces with flour and place on waxed paper. In a large skillet over medium heat melt butter, then add chicken and cook until evenly browned. Remove with slotted spoon and set aside.
Preheat oven to 350 degrees.
Reduce skillet heat to low. Add onion, green pepper, garlic, curry powder and thyme to skillet. Scrape bits from bottom of pan. Add tomatoes, and return chicken to skillet.
Bake uncovered for 25 minutes, then add currants and cook 5 minutes more, or until chicken is cooked. If sauce gets too thick, thin with 1/4 cup of water. Serve with almonds and steamed rice.

Nutrition Facts : @context http, Calories 848, UnsaturatedFat 34 grams, Carbohydrate 27 grams, Fat 58 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 20 grams, Sodium 907 milligrams, Sugar 10 grams, TransFat 1 gram