Moms Black Chicken Food

MOM'S CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken thighs with salt and pepper on both sides, then toss them in a bowl with the flour to lightly coat.
• Heat the olive oil in a large wide pot over medium-high heat until shimmering. Add the thighs and cook until golden brown on both sides, 3 to 5 minutes per side. (Do this in batches if necessary.) Remove the thighs to a plate.
• Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell pepper and cook, stirring, until the pepper is just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any browned bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juices and bring to a simmer. Add the olives and capers.
• Return the chicken to the pot, nestling it in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, 25 to 30 minutes. Season lightly with salt and pepper and top with the basil.

MOM'S CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
• Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
• Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
• Sprinkle with the basil. Serve immediately.

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

MOM'S BLACK CHICKEN

Steps:

• Rinse chicken and pat dry.
• Marinate all ingredients together for at least 1 hour.
• Grill over medium heat.
• Sprinkle with sesame seeds when done.

JAPANESE MUM'S CHICKEN

Steps:

• Place all the ingredients in a saucepan over a high heat.
• Bring to the boil, then reduce to a simmer for about 20 minutes.
• Remove any scum that rises to the surface.
• Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
• Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
• NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.