Chicken Made Simple For Warm Spring Nights

Check any food-centric magazine. Chicken recipes outnumber all others, by far.

It’s not a surprise. Nearly every healthy diet recommends chicken breast, as it is one of the lowest-fat sources of complete protein available. A 3-ounce portion contains about 1.5 grams of fat and about 116 calories. For best food handling, rinse chicken under cold running water, pat dry with paper towels and proceed—perhaps with one of these recipes?

Bon appétit!

Fennel Roasted Chicken(Serves 5)1 large roasting chicken, about 5 pounds

1 lemon, halved

Sea salt and freshly ground black pepper, to taste

6 fresh sage leaves, torn or chopped

1 stalk celery, chopped

1 tablespoon fennel seeds, crushed

3 large cloves garlic, 2 sliced and 1 chopped

1 tablespoon soft butter

2 tablespoons extra virgin olive oil, for drizzling

1 large bulb fennel, sliced

1 medium onion, sliced

1 carrot, chopped

1 cup waterTo prepare:Preheat the oven to 400°F.

Set a roasting rack in a pan large enough to hold the chicken.

Remove giblets.

Rinse with cold water.

Pat dry with paper towels.

Rub the inside of the cavity with the cut side of the lemon.

Season with salt, pepper, celery, sliced garlic and a few sage leaves.

Set aside.

Add salt, pepper and some sage leaves to the softened butter.

Rub it under the skin on the breast meat.

Tuck the wings back.

Securely truss the chicken with kitchen string.

Place sliced fennel, onion and carrot in the bottom of the roasting pan.

Place chicken, breast-side down, on the rack in the pan.

Pour 1/2 cup water in the pan.

Drizzle oil and scatter 1/2 tablespoon fennel seeds over the skin of the chicken.

Roast, until the skin is crisp and brown, about 20 minutes.

Turn the chicken, breast-side up, on the rack.

Drizzle oil and scatter remaining seeds on top.

Add remaining water to the pan.

Continue roasting, basting every now and then with liquid in bottom of pan, until the juices run clear when the thigh is pierced with a fork, about 1½ hours longer.

Transfer chicken to a cutting board.

Rest at least 15 minutes.

Transfer vegetables to a platter.

Strain juices from roasting pan to a saucepan set over high heat.

Bring to a boil.

Reduce by half.

Taste and adjust the seasonings.

Strain into a small pitcher.

Carve the chicken.

Arrange pieces on the vegetables.

Pass au jus at the table.Pan-Roasted Organic Chicken Breasts With Spinach(Serves 4)3 heads garlic, yielding 2 tablespoons purée

1 tablespoon extra virgin olive oil

2 cloves garlic, sliced

1 teaspoon fresh thyme, chopped

4 boneless chicken breasts with skin

Sea salt and freshly ground black pepper, to taste

1 bunch fresh spinach, washed thoroughly and large stems removed

1/4 cup dry vermouth

3/4 cup chicken stockTo prepare the roasted garlic purée:Preheat the oven to 400°F.

Cut horizontally across the top of each garlic bulb, exposing the cloves.

Place the bulbs, cut-side up, in a small ceramic dish.

Drizzle a little olive oil over top, to taste.

Place a piece of parchment paper on top of the garlic.

Cover dish with foil, sealing the edges.

Bake, until tender, about 1 hour.

Let cool.

Squeeze garlic out of the peel and into a bowl.

Mash with the back of a wooden spoon.

Gradually add olive oil, until it becomes a smooth paste.

Cover.

Refrigerate for up to 1 week.To prepare the chicken breasts:Stir olive oil, sliced raw garlic and thyme together in a small bowl.

Roll chicken in the oil.

Season with salt and pepper.

Place in zip lock bag.

Refrigerate for 4 hours, or overnight.

Preheat the oven to 450°F.

Heat a large, oven-proof skillet over high heat.

Remove chicken from marinade.

Place it skin-side down in the skillet.

Sear, until crisp and brown, about 4 minutes.

Transfer the pan with the chicken to the oven.

Bake, until the juices run clear when pierced with a fork, about 10 minutes. Cooking time will depend on size of chicken breasts.

Cook the spinach, in batches, in a large skillet over high heat, stirring to cook evenly, about 3 minutes.

Transfer to a colander.

Drain.

Squeeze spinach to remove excess liquid.

Transfer chicken to a warm platter.

Return the baking skillet with the chicken juices to stove top over high heat.

Add vermouth.

Cook, until the liquid is reduced to a glaze, about 3 to 4 minutes.

Whisk stock and garlic purée into the pan juices.

Cook, until thickened.

Holding the chicken in the sauce.

Cook, about 2 minutes longer.

Stir spinach in the sauce.

Cook, until heated through, about 2 minutes.

Transfer spinach to a warm serving platter.

Top with chicken.

Spoon the sauce over the top.