This Sumo Wrestler Stew or Chankonabe from Poulet is a traditional method of carbo-loading for Japan's massive wrestlers. It's a hearty, bursting bowl of soup filled with rice, udon noodles, chicken thighs, tofu, and a load of good-for-your veggies. But even if you're not about enter the dohyō (that's a sumo ring), it's a fantastically filling bowl of soup and perfect for winter.
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The secret to really great jerk chicken is in the rub, and these Jerk Chicken Thighs from Poulet have cracked the code with a seemingly incongruous blend of Scotch bonnets, cloves, cinnamon, allspice, celery seed, cumin, nutmeg, sugar, and salt.
This Chanterelle Chicken from Poulet is that perfect sort of high-low recipe that impresses without too much effort. It's got wow factor by way of fancy (not to mention tasty) chanterelles and a rich creamy sauce but the cooking process is a simple braise that's basically a matter of a quick sauté and trip to the oven. Served with a simple side of buttered egg noodles, it's a really nice meal that is comforting and elegant all at once.
This Thai Gai Yang from Poulet trumps pretty much any plain ol' grilled chicken you've had. Do you see all those tasty looking charred bits?
Not everyone has a jar of preserved lemons hanging out in the fridge, but after giving this recipe for Preserved Lemon Chicken with Olives with Almond Couscous a go, you might consider it. Adapted from our poultry-centric cookbook of the week, Poulet, this recipe brings together a trio of salty-fantastic ingredients—capers, olives, and those great preserved lemons)—to make a pot full of falling-off-the-bone braised chicken thighs.
This One-Pot Coconut Chicken over Jasmine Rice from Poulet simmers a whole chicken in a coconut milk with a host of veggies that cook with the chicken, soaking up all of its wonderfully savory flavors. Truly a one-pot meal (if you're not counting the rice), the chicken emerges from the pot incredibly tender.