Williams-Sonoma New Flavors for Chicken: Classic Recipes Redefined

by Rick Rodgers

Creating delicious and innovative chicken dishes is easy: Start with a farm-fresh bird, pair it with fresh fruits and vegetables, season it with an adventurous palate, and you have a whole new way of thinking about dinner. The forty-four recipes in this book are inspired by familiar favorites, but they’re elevated by using seasonal produce, bold global flavorings, and simple, but high-impact, cooking methods. Whether it’s a chicken soup, salad, or main course, or a dish made from one of chicken’s flavorful cousins, each recipe explains how and why the original ingredient pairings work together to create enticing new tastes. Dozens of full-color photographs show each finished dish as well as an array of inspiring ingredients to reinvigorate your cooking. With this book as your guide, you can transform even the simplest poultry dinner into a memorable meal.

Genres: Cookbooks

160 pages, Hardcover

First published November 1, 2008

Reviews

[Samantha Penrose]

As promised, this book offers lots of new, sophisticated flavors to pair with chicken. The recipes utilize bold layers of flavor, and seasonal ingredients. Each season has eleven recipes, each with a little descriptive/informational blurb about the herbs used, and/or flavors created.

Every recipe is paired with a mouth-watering photo of the finished product.

In the back of the book, you will find a few pages about how to work with chicken, grills, and herbs. Anything that you may need to do to complete a recipe in the book is explained.
There is a chart showing the seasonality of different ingredients, and a wine pairing (a suggested wine AND an explanation of why) for every recipe.

The recipes that I will try are;

(Spring) sauteed breasts with fava beans and green garlic; lemongrass-chicken soup with baby spring veggies; stir-fried chicken with sugar snap peas, lemon zest, and mint; a rhubarb compote; and harissa-marinated grilled chicken.
(Summer) a corn and smoked mozzarella salad
(Fall) porter-braised chicken thighs with root veggies; braised chicken with apples, cider, and brandy.
(winter) breaded chicken cutlets with green olive and lemon relish.