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The Cookstr Weekly: Easy Chicken Dinners for Summer

July 21, 2015

 As summer rolls on, I want dinners that taste more complex and thoughtful than they really are. I want to spend as little time as possible wilting in front of the oven, and as much time as I can lingering at the dinner table as the sun lasts well past suppertime. I’ve found that many nights, that means the answer is chicken. You may tend to envision chicken for dinner in its whole state, roasted with potatoes and aromatics, perfect for cooler weather. But that would be a mistake.

Whether it’s cutlets pounded thin enough to quickly bread them or sauté them with herbs, or cubes strung on kebabs to grill outside, or succulent thighs marinated overnight (one of the best low-effort, high-reward methods), chicken might just be overtaking hamburgers and hot dogs as my favorite summertime main.

Warmest regards,

Kara Rota
Editorial Director
by Nigella Lawson
“Buttermilk chicken has long been one of my favorite al fresco summer suppers. My method of choice has usually been to butterfly a chicken – or rather, many chickens – and then cut them into feisty quarters to layer up on serving plates. I’ve altered this to make cooking speedier, and conveying easier, by using only drumsticks. – Nigella Lawson

More Summer Chicken Recipes from Cookstr

with Casey Barber

They say that every culture has its dumpling, and pierogies are a proud member of that tradition. People tend to think making pierogies from scratch is difficult – but in her new book Pierogi Love, Casey Barber demystifies the art.
On this week’s Clever Cookstr episode, Casey talks about her love of food and food stories, and shares her top lessons for pierogi-making.

Summer Ratatouille by Jane Hughes
This is a traditional stewed vegetable dish from the Provence region of France, which has found its way onto the menu in many other countries. Eggplant and zucchini are key ingredients but other vegetables can be incorporated into the mix depending on what is abundant at the time.”
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