FYI: Don't be eating your chicken with a fork in Gainesville, Georgia, the 'Chicken Capital of the World', it's against the law. And by the way, Honest Abe was an honest-to-goodness foodie.* He even did his own grocery shopping! Abe could eat four score and seven corn cakes; and, speaking of chicken, chicken fricassee was one of the only two dishes the Lincolns were known to have eaten at dinner in the 1850's, the other was corned beef.
It's no wonder that chicken appears as a staple in practically every culture’s cuisine ~ it can easily be flavored and prepared in many ways ~ roasted, grilled, poached, broiled, in stews, potpies and soups ~ with a plethora of sauces, toppings and seasonings, such as...
Chicken Étouffée - same as Crawfish Étouffée down New Orleans way is a favorite.
Crispy Tatsutage Fried Chicken with a spicy dipping sauce from Asian countries.
Chicken Enchiladas from Mexico. In the early 1900’s, European migrants to Mexico created this cheesy dish made with tomatillos and green chiles.
Chicken Tikka Masala is an Indian-inspired curry chicken dish served with warm paratha bread for soaking up all those delicious flavors.
Chicken Kiev ~ a classic Russian dish is so simple and comforting that all you need is tasty garlic butter and golden breadcrumbs to accompany good quality chicken.
Poulet au Paprika is a Hungarian favorite with a French twist: paprika-spiced chicken with peppers, onion, fennel and a creamy sauce.
Chicken Parmigiana is an Italian version of chicken that is one of my favorites. Breaded chicken breasts, topped with a tomato sauce and mozzarella and Parmesan cheeses, baked into a delicious dish for family or company.
Coq Au Vin sounds super fancy, but this simple French dish is one that anyone can master, combining a cut-up whole chicken with bacon, sliced carrots, whole onions, and cremona mushrooms; simmering in Burgundy wine and a little Cognac or good brandy, and butter, then cooking to perfection in a Dutch oven.
Grilled Jerk Rubbed Chicken with Habañero Glaze is spicy fare down Jamaica way. It’s seasoned with a large varied mix of spices, garlic, rum and chili peppers, with a serving of coconut rice and beans on the side.
Piri Piri Chicken for Portuguese folks combines garlic, chiles, red wine vinegar, and oil and is delicious served with warm flatbread and tangy slaw.
Moroccan stew with preserved lemon is a traditional dish in Morooco, a Northern African country. The sauce in this stew if full of aromatic spices but spiked at the end with chopped preserved lemon, which adds a tangy flavor and cuts the richness.
Singapore Chicken Curry is a rich, pungent dish that’s a real crowd pleaser.
Fried chicken is a delight here in America, there are many versions that are perfect when you are craving a little down-home comfort!
Woo hoo! I just listed a few ~ check this site out. There should be a "Chicken Recipes Hall of Fame" Got the culinary travel bug now?
For turning basic chicken into a sophisticated entrée, I went to this great recipe I adapted very slightly from Valerie’s Home Cooking cookbook by Valerie Bertinelli.
cooked chicken cutlets
with their slight
hint of garlic
and golden crust
most anyone happy.
Valerie's recipe finishes with a delicious lemon-wine sauce poured over the top, with shavings of romano cheese and thyme leaves scattered over all. The sauce is great for side dishes of potatoes, rice or a green vegetable.
This is tasty delicious everyday food that would be perfect for company!
*According to “Abraham Lincoln in the Kitchen: A Culinary View of Lincoln’s Life and Times” by Rae Katherine Eighmey.