I have lots of time on my hands now, so I decided to look for a rather complicated recipe that I can prepare for my family tonight. This dish is not exactly what you would call complicated, but it do combine many layers of preparations and cooking, so I think that this would be just right for a hearty meal later on.

This recipe is from Blake Royer who founded The Paupered Chef.

Ingredients: (serves 2)

2 chicken legs and thighs, skin-on and bone-in

Salt and pepper

1 tablespoon neutral oil, such as canola

1 large leek, dark green part cut off, cut into thin strips

2 cloves garlic

1/4 cup white wine

1 1/2 cups chicken stock or water

2…

I know some of us are already getting tired of eating plain old chicken stew and southern fried chicken. Can’t say I blame you. Although chicken tastes good for me even after eating it for three days in a row, I sometimes also want diversity in my food.

Anyway, here’s a recipe from Mother’s Best by Lisa Schroeder and Danielle Centoni. I am sure you’re going to find lots of joy in this dish.

Ingredients: (serves 4)

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

2 tablespoons whole milk

2 large eggs

1/4 cup flour

6 tablespoons unsalted butter

1/2 cup dry vermouth

Juice of 1 lemon

1 tablespoon chopped parsley

Procedure:

- Lay the breasts down on a cutting board and…

If I wanted to try out something new, I would usually first use chicken breasts since you can never go wrong with chicken meat with their tender and juicy flesh. I wanted to try out this marinade and sauce with pork, but opted instead to make it with chicken. It then resulted to one of the most flavorful dishes I have made in the past (not to mention the aroma will get you salivating).

This recipe is adapted from Grill It by Bobby Flay.

Ingredients:

4 bone-in split chicken breasts

For the brine
2 quarts cold water
1/2 cup sugar
1/2 cup salt

For the rub
2 tablespoons Spanish paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dry mustard
1 1/2…

Dijon mustard has always been associated with sandwiches and in salads for some. But as Americans like to put catsup on everything so does the French likes to slather everything with mustard.

This recipe, which combines chicken and mustard, was adapted from French Revolution Food.

Ingredients: (serves 4)

3 tablespoons light olive oil, plus 1 tablespoon

10 chicken legs

2 cloves garlic, chopped

4 shallots, diced

3/4 cup white wine

1 1/2 cups low-sodium chicken stock

6 stems thyme, plus extra for garnish

1/2 cup Dijon mustard

1/2 cup cream

Procedure:

- In a wide, heavy-bottomed pan, heat 3 tablespoons light olive oil on medium-high heat.

- Season the chicken legs with salt and pepper, and pat dry with paper towel. Sear in the hot…

Chicken wrapped in pandan leaves is one the most popular dishes in Thailand. They are usually served in side street Thai restaurants and even in the more high-end ones. This dish is perfect for parties and picnics, so make sure you make plenty of them as they will be an instant favorite.

This recipe, called Gai Haaw Bai Dteuy in Thailand, is from Real Thai Recipes.

Ingredients: (makes about 30 leaf-packets)

500 grams (about 1lb) chicken thigh, free-range is best

1 1/2 tablespoons chopped coriander roots

1 1/2 tablespoons garlic

3/4 teaspoon white peppercorns

1 tablespoon palm sugar (or white sugar)

1 1/2 tablespoons white soy sauce

2 teaspoons golden mountain brand soy sauce

1 tablespoon chinese cooking wine

1 tablespoon sesame…

If you’re not too fond of Indian cooking, I suggest you try this one dish to make you think otherwise about India’s great-tasting cuisines. The flavor of the chicken in this dish fits just right with the herby sauce that includes the classic flavors of garlic, ginger, cumin, coriander and cayenne.

This recipe is a superb book called Indian Cooking.

Ingredients: (serves 6)

2 to 3 large chunks of ginger, at least 1-inch square, peeled and coarsley chopped

1 cup water

6 tablespoon vegetable oil

2 1/2 pounds chicken pieces, preferably legs and thighs, skin removed

5 cloves garlic, peeled and chopped

7 ounces chopped cilantro (about 3 cups, from 3 to 4 bunches)

1 fresh green chile, deseeded…

This Asian-inspired dish is similar to Singapore’s Hainanese Chicken Rice. But the difference lies in the less spicy rice of this recipe and its acidic dipping sauce. Also, this dish is considerably easier to make than Singapore’s popular chicken-and-rice concoction.

This recipe is adapted from Viet World Chicken.

Ingredients: (serves 3 to 4)

3/4 cup long-grain rice

2 scallions

10 cups chicken stock

3 inches fresh ginger, peeled

2 chicken leg quarters

Salt

Handful cilantro, chopped

5 tablespoons fresh lime juice

2 1/2 tablespoons sugar

2 tablespoons fish sauce

Procedure:

- Pour the rice into a large pot. Add enough water to cover the rice by an inch, and stir for a few seconds. Pour off this milky-colored water. Repeat this process two more…