Best Chicken Oneill Recipes

CUMIN-BAKED PORK CHOPS

Cumin-Baked Pork Chops image

This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill. It is simple to prepare and can be a delicious end to a long day. Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.

Provided by Molly O'Neill

Categories dinner, easy, quick, times classics, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 8-ounce pork chops
1 teaspoon kosher salt
4 teaspoons grainy Dijon mustard
2 tablespoons crushed cumin seeds
1 teaspoon cracked black pepper
1 teaspoon canola oil

Steps:

Preheat the oven to 450 degrees. Sprinkle the pork chops on both sides with salt, then brush each side with mustard. Rub the cumin and pepper into the mustard.
Heat the oil in a large cast-iron skillet over high heat. Add the pork chops and brown for 2 minutes on each side. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 5 grams, Sodium 550 milligrams, Sugar 0 grams, TransFat 0 grams

IGOR'S TUSCAN GRILLED CHICKEN

Igor's Tuscan Grilled Chicken image

Provided by Molly O'Neill

Categories dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 7

Ingredients

6 cloves garlic, crushed
2 tablespoons fresh or dried roesemary
Juice of 2 limes
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 3-to-3 1/2-pound chicken, split and butterflied

Steps:

In a stainless-steel or ceramic bowl, combine the crushed garlic, rosemary, lime juice, olive oil, salt and pepper. Place the chicken in the mixture, making sure that it is well covered with the mariande. Cover the bowl and refrigerate overnight.
Preheat the oven to 400 degress, or if using a grill, light the coals.
Place a cast-iron skillet over high heat until it smokes. Remove the chicken from the marinade, pat it dry with paper towels and reserve the marinade. Place the chicken, skin side down, in the hot pan. Press a weight on the bird and sear for 5 minutes. Remove the pan from heat; remove weight.
If using the oven, roast the chicken, still in the skillet and skin side down, for 15 minutes, basting twice with the excess marinade. Turn over, rebaste and roast an additional 20 minutes.
If using a grill, sear the chicken on the top of the stove as above. Remove from the skillet and place on a grill very close to the white coals, skin side down, for 20 minutes. Turn over, cover the grill and continue cooking for 20 to 30 minutes, or until the thigh juices run clear when pricked with a fork. Baste the chicken frequently with the extra marinade.

ANDRé SOLTNER'S ROAST CHICKEN

André Soltner's Roast Chicken image

"I can only roast chicken the way I roast chicken," the chef André Soltner told The Times's Molly O'Neill in 1991. Mr. Soltner, then the chef of the celebrated Lutece in Manhattan, was explaining a controversial step in his recipe for the bird, which results in marvelously juicy, flavorful meat. When the internal temperature of the bird has come up to around 158 degrees on a meat thermometer, he adds a teaspoon of water to the roasting pan, turns off the heat of the oven, and allows the chicken to steam gently for three minutes. "For the soft breast," he said. Thyme, tarragon and onion, along with a shower of salt and pepper and just a little butter, do the rest of the work. Amazingly, perhaps, the skin stays crisp. It's a method well worth trying.

Provided by Molly O'Neill

Categories dinner, roasts, times classics, main course

Time 1h

Yield At least two servings

Number Of Ingredients 12

Ingredients

2 sprigs fresh thyme
3 sprigs fresh tarragon, removing and reserving the leaves of 1 sprig
2 small white onions, halved
1 poussin or small chicken (about 20 ounces)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons peanut oil
2 sprigs fresh parsley
1/4 cup white wine
1/4 cup chicken broth
2 tablespoons minced Italian parsley
1 tablespoon butter

Steps:

Preheat the oven to 450 degrees. Place the thyme, 2 of the tarragon sprigs, the parsley sprigs and onions in the cavity of the chicken; season inside and out with the salt and pepper.
On the stove, heat a roasting pan over high heat. Add the peanut oil and the chicken and brown on all sides, about 1 to 2 minutes per side. Remove from the heat and place in the oven. Roast for 20 to 25 minutes, basting frequently, or until a meat thermometer reaches between 158 and 160 degrees when inserted in the thigh.
Immediately drop 1 teaspoon of water in the roasting pan, close the oven door and turn off the heat. After 3 minutes, remove the pan from the oven and place the bird on a platter. Carefully drain the fat from the pan and place on top of the stove over medium heat. Add the wine and, using a wooden spoon, scrape the pan well. Add the chicken broth, the reserved tarragon leaves and the parsley. Simmer for 2 minutes and then remove from heat. Whisk in the butter and serve immediately over the chicken.

Nutrition Facts : @context http, Calories 661, UnsaturatedFat 31 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 14 grams, Sodium 1031 milligrams, Sugar 4 grams, TransFat 0 grams

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.