Viennese fried chicken goes back to the 18th century when it was in vogue as a dish for the aristocracy. Serve backhendl with lemon wedges, parslied potatoes and a tossed green salad.
Tag: Poultry
Wiener Backhendl
Yakitori
(Japanese grilled chicken skewers)
Yakitori is great Japanese street food. Bite-sized pieces of chicken are threaded onto bamboo skewers, grilled over a charcoal flame and basted with tare, a teriyaki-style glaze.
Yangnyeom Dak
(Korean sweet and spicy fried chicken)
If you like your chicken fried and spicy, yangnyeom dak is for you. In this amazing dish, batter-fried chicken gets a good toss in a spicy-sweet tomato sauce.
Zuiji
(Chinese drunken chicken)
Chinese drunken chicken, or zuiji (醉雞), is a great dish of poached chicken in a boozy rice wine marinade. It makes a delicious addition to any buffet table or party spread.
Roast Turkey with Pan Gravy
(American holiday turkey)
Roast turkey is so central to American Thanksgiving that the holiday is often referred to as Turkey Day. The two-step roasting method in this recipe produces a golden-brown turkey with tender, moist breast meat.
Qorma Lawand
(Afghan chicken curry in an onion, nut and yogurt sauce)
Qormas, or kormas, creamy curries often thickened with nut purees. Qorma lawand is an Afghani version with chunks of chicken or lamb in a oniony sauce.
Poulet Yassa
(Senegalese chicken with onions and lemon)
In this West African chicken dish, a long marinade in lemon juice tenderizes the chicken and gives it an incomparable flavor.
Poulet Fafa
(Tahitian chicken with taro leaves)
Poulet fafa is a traditional part of a Tahitian ahima'a, or pit barbeque. If using taro leaves, make sure to follow the initial step to avoid a mouth on fire.
Poulet aux 40 Gousses d’Ail
(French Provencal roast chicken with 40 cloves of garlic)
This Provencal dish is simple and straightforward yet packed with flavor. Forty cloves of garlic certainly sound like a lot, but slow cooking mellows the garlic to a creamy sweetness.
Poule au Pot
(French chicken in a pot)
For poule au Pot, literally "chicken in a pot," a whole chicken is filled with a seasoned bread stuffing and gently poached along with vegetables in simmering broth.