These easy chicken recipes from Chef Todd English’s new cookbook, Cooking in Everyday English, are a great example of what happens when you mix a star chef with everyday ingredients from the supermarket. Easy, flavorful
and totally satisfying.
Soi Polo Chicken Thighs
Enjoy Todd’s version of a popular chicken dish from a Bangkok restaurant. Fried garlic, fried shallot, and spice-infused chicken
make this chicken hard to resist.
"Growing up in the South, I remember there was always an occasion for fried chicken. It’s 90% about the crunch and 10% about
the seasonings." As an added attraction, Chef English serves his fried chicken with Rosemary-Maple Butter.
"The trick for an amazing, perfectly cooked chicken breast is to pound it so it cooks quickly, and to start it skin side down
in the pan with a brick on top. Don’t touch it for five minutes; this creates flavorful crisped skin. Then all you have to
do is flip it over for one minute to ‘kiss it,’ or let it finish cooking.”
“Originally, chicken cacciatore did not incorporate the tomatoes we assume. Instead, wine or vinegar was the base for the
braise, so the sauce was quite dark. This version is inspired by a 15th-century recipe, and it is believed to be the predecessor
of Coq au Vin."