365 More Ways to Cook Chicken (365 ways) by Melanie Barnard Page B

pepper.
    3. Grill, turning once or twice, until peppers are just softened and chicken is white throughout but still juicy, 8 to 10 minutes.
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58   DEVILED CHICKEN LOLLIPOPS
     
Prep: 45 minutes Cook: 37 minutes Makes: about 30
    If you buy “drumettes,” they are ready to dip and bake. Otherwise, use wingettes, and prepare as directed in step 1.
2½ pounds chicken drumettes or “wingettes” (about 30)
¼ cup Dijon mustard
2 tablespoons vegetable oil
3 tablespoons orange marmalade
2 cups fresh whole wheat bread crumbs (from about 4 slices of bread)
    1. If using drumettes, proceed to step 2. If using “wingettes,” use a small sharp knife to cut toward bone around narrow end of wing to loosen meat. Gently use knife to scrape meat down toward wider end, turning meat inside out over end to form a “lollipop.”
    2. Preheat oven to 375°F. In a small saucepan, heat mustard, oil, and marmalade over low heat, stirring, until marmalade is melted, about 2 minutes. Pour into a shallow dish. Spread bread crumbs onto a plate. Dip chicken first into mustard mixture, then roll in bread crumbs to coat. Place in a single layer with a little space between pieces on baking sheets.
    3. Bake until crispy and rich golden brown, about 35 minutes. Serve warm or at room temperature.
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59   CASHEW CRUNCHERS
     
Prep: 45 minutes Stand: 1 hour Cook: 35 minutes Makes: about 30
    These are delicious conversation pieces and surprisingly easy to make with chicken “wingettes” that come with the tips already chopped off. In some parts of the country, you can buy “drumettes,” which have already been shaped as directed below.
2½ pounds chicken “wingettes” or drumettes (about 30)
¼ cup dry sherry
3 tablespoons peanut oil
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon finely chopped fresh ginger
2 cups finely chopped cashews
    1. If using “wingettes,” use a small sharp knife to cut toward bone around narrow end of wing to loosen meat. Gently use knife to scrape meat down toward wider end, turning meat inside out over end to form a “lollipop.”
    2. In a shallow 2-quart dish, combine sherry, oil, soy sauce, honey, and ginger. Add chicken, stirring to coat well. Refrigerate at least 1 hour or up to 8 hours.
    3. Preheat oven to 375°F. Roll chicken in about three-quarters of chopped nuts, then place in a single layer with a little space between pieces on baking sheets.
    4. Bake until crispy and richly golden brown, about 35 minutes. Sprinkle with remaining chopped nuts. Serve warm or at room temperature.
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60   CHICKEN LIVER PÂTÉ NIÇOISE
     
Prep: 20 minutes Chill: 3 hours Cook: 9 to 10 minutes Makes: about 2 cups
    This is inspired by my friend food writer Brooke Dojnv’s wonderful recipe. Serve with plain crackers or small toasts.
¾ pound chicken livers
3 tablespoons dry sherry
1 tablespoon milk
6 tablespoons butter
⅓ cup chopped shallots
3 tablespoons Cognac or brandy
½ teaspoon freshly ground pepper
¼ teaspoon salt
⅛ teaspoon ground mace
¼ cup chopped black olives, preferably niçoise
2 tablespoons small capers, drained
    1. Trim livers and cut into quarters; place in a small bowl. Pour sherry and milk over livers. Refrigerate 1 hour. Drain and pat dry.
    2. In a large frying pan, melt 2 tablespoons of butter over medium-high heat. Add livers and cook, stirring often, until just barely pink in center, 5 minutes. Add shallots to pan, reduce heat to medium-low, and cook, stirring, until shallots are softened, about 2 minutes. Scrape livers and shallots into a food processor.
    3. Add Cognac to frying pan and boil, stirring up browned bits from bottom of pan, 1 minute. Add liquid to livers in processor. Cut remaining 4 tablespoons butter into small pieces and add to livers along with pepper, salt, and mace. Process until smooth, scraping down sides of bowl once or twice, about 1 minute. Add olives and capers to pâté and pulse just to incorporate, about 10 seconds.
    4. Spoon pâté into a small bowl or