chicken main dishes for a dinner party

pierino is a trusted source on General Cooking and Tough Love.

added 10 months ago

When cooking for a larger group I prefer to use chicken thighs rather than breasts http://www.food52.com/recipes... They are inexpensive and easier to portion. This past weekend I had to prepare dinner for 15. I based the main course on a Suzane Goin recipe for "Devil's Thighs" which she adapted from Julia Child and I adapted from Suzanne. See "Sunday Suppers at Luques". These are best marinaded overnight, and I think actually could be served cold like fried chicken if necessary.

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So funny you should say this about Suzane Goin's recipe. Just pulled it from smitten kitchen and was thinking it may just be the perfect thing. Thanks!

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ChefJune added 10 months ago

I love this dish, but Suzanne includes it in the "winter" section of her book, and I think of it as a wintry dish, as well. This is one of my favorite chicken dishes for a dinner party -- and if you have a kitchen/great room set up in your home, it can be quite a spectacular presentation. <a href="http://www.food52.com/recipes/10695_flambeed_chicken_with_tomatoes_and_garlic" target="_blank">http://www.food52.com/recipes/10695_flambeed_chicken_with_tomatoes_and_garlic</a>

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That is a stunning recipe, but iirc, it has many steps. It is dinner party worthy for sure

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AntoniaJames is a trusted source on Bread/Baking.

added 10 months ago

Here's a recipe Merrill posted early on, which I tried within a few days after she posted it, for a last-minute, small dinner party:
http://food52.com/recipes...

It's excellent! It holds well, it's flavorful and moist, and the artichokes and sausages provide nice, unexpected treats. I highly recommend this recipe.

I've since taken those flavors/ingredients and adapted the recipe to use with a braised spatchcocked bird. I add a fistful of fresh herbs -- generally, parsley and marjoram or Italian oregano, which is like a cross between Greek oregano and marjoram. It's one of my younger son's favorite dishes. I'll be making it tonight, in fact!! ;o)

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Thank you! I love the sound of this.

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savorthis added 10 months ago

We also almost always use thighs, marinating overnight, and grilling a good while. We either do an asiany version with onion, cilantro, soy, mirin, chili garlic and apricot jam or a mexican version with achiote, orange juice, onion, garlic, cilantro. Both can be done ahead of time and chopped and served with an assemble-it-yourself spread...either a big chopped salad or tacos.

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sexyLAMBCHOPx added 10 months ago

I love chicken breasts, heres one from the site thats company worthy & complements most sides. http://www.food52.com/recipes...

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Martha Stewart has a recipe for sweet and sticky drumsticks which I have adapted in the past for chicken thighs and breasts. You make a marinade from red wine, brown sugar, soy, ginger and garlic and then slow-grill them for a moist, finger licking result. They key is scoring the raw chicken to the bone so the marinade seeps all the way through. It's not the fanciest dish but every time I've made them they've been hugely successful.

http://www.marthastewart...

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Ina Garten's recipe for lemony chicken breast would be a great summer entree. I sent this recipe to my mom when she asked for advice on a new and easy way to use chicken breast, and she gave it two thumbs up. Easy and few ingredients. (photo below taken from google images)

http://www.foodnetwork...

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lloreen added 10 months ago

I like this recipe for "birthday chicken" by Clothilde of Chocolate and Zucchini:
http://chocolateandzucchini...

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