Fifty Shades of Chicken by FL Fowler New Cookbook

If you've been wondering what to get your sassy best friend who cracks the raunchiest jokes at the party and cooks fabulous meals in her spare time, look no further. Fifty Shades of Chicken is a spoof on the best-selling novel Fifty Shades of Gray that replaces heroine Anastasia Steele with a big-breasted chicken and Christian Grey with the strong and competent hands of a very handsome chef. Yup, this cookbook definitely takes "hot and sultry" to a whole new level.

Quick Facts

Who wrote it: FL Fowler

Who published it: Clarkson Potter

Number of recipes: 50. Of course.

Recipes for right now: Roast Chicken with Brandy-Vanilla Butter; Baked Chicken with Apricot Jam, Sage, and Lemon Zest; Jerk Chicken with Spices, Rum, Chiles, and Lime; Chicken Fingers with Brown Sugar and Bourbon; Roasted Chicken Thighs with Apples and Cinnamon; Crispy Chicken Tenders with Cashews and Coconut Curry

Other highlights: Yes, this cookbook is a parody intended to get laughs, but there are some great chicken recipes in here! I love the idea of that chicken with the brandy-vanilla butter, and the jerk chicken going on the menu this week, mark my words. The book has a nice range of recipes, from simple skillet meals to twice-cooked deep-fried creations smothered in sauce.

More than anything else, I think this cookbook is just plain fun. It's silly and irreverent, and it doesn't take itself too seriously all things that we could use a little more of in the kitchen from time to time.

Who would enjoy this book? Chicken lovers, cooks with a sense of humor

Find the book at your local library, independent bookstore, or Amazon: Fifty Shades of Chicken: A Parody in a Cookbook by FL Fowler

Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give us the product for testing and review purposes.

(Images: Emma Christensen)

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Recipe: Baked Chicken with Bacon Recipes from The Kitchn

My friend Aura is a very good cook. She lives in Florida with her husband, Leo, and two adorable (I do not use that word glibly) children. When I think of Aura's cooking, I think of fruit salads, smoothies, and the freshest dishes from her native Guatemala light, healthy, and driven by Florida's tropical fruits and vegetables. So I was surprised, one winter evening a few years ago, to sit down at her table and find a big, bubbling casserole of chicken wrapped in bacon. "It's Leo's favorite," she said, with a grin.

Leo grew up in Colombia, and this dish is one that his family nurse would make. His memories of it stretch back into childhood, and he loves the bacon-rich dish, fragrant with tomatoes, onions, and garlic.

I did too! How can you not? The chicken was tender and moist, cooked slowly in the simple creamy sauce of tomato, and each morsel of chicken was wrapped in its own slice of thick bacon. Bacon infused the whole dish, right down to the potatoes in the bottom of the casserole. Its simplicity appealed to me too this is a true one-pot meal, with potatoes, chicken, sauce, and bacon all emerging at once from the oven.

When Aura sent me the recipe it was just a brief sketch her notes from watching Leo's old nurse put the dish together during one of their trips to his home town in Colombia. "Use individual size pieces of chicken," it said "brown the chicken pieces in a pan." This is how family recipes are passed down, hand to mouth, quite literally, with notes from watching and scribbling and tweaking in your own kitchen.

Aura made her own adjustments, substituting sour cream for canned cream of chicken soup, and seasoning more to her taste. I also tweaked adding a dash of smoked paprika and measuring and weighing all the ingredients for a more precise recipe.

This is a big dish of food, smoky, garlicky, and tender, with extra flavorful sauce to save and pour over pasta or rice later. It's a family dish, a dish that children should love unreservedly. It feeds a crowd. And maybe it will become someone else's favorite too.

Thank you Aura!

Baked Chicken with Bacon

makes 40 individual pieces and serves 6 to 8

3 pounds boneless skinless chicken breasts or thighs, or a mix
Kosher salt and freshly ground black pepper
1/2 tablespoon vegetable or peanut oil
3 to 4 medium tomatoes, about 1 pound
1 medium onion, about 3/4 pound
4 large garlic cloves
1 pound bacon (20 strips)
2 pounds fingerling or small potatoes
1 teaspoon smoked paprika
1/2 cup sour cream

Heat the oven to 350F. Cut the chicken into pieces about 2 inches wide and 3 inches long. Cut each breast into about 5 pieces, or chicken thighs into 2 to 3 pieces. You should end up with about 40 pieces of chicken. Toss the chicken pieces with about 1 teaspoon salt and a generous amount of black pepper.

Heat the oil in a wide, deep skillet over high heat. Brown the chicken pieces for 1 to 2 minutes on each side, letting them develop a medium brown crust. Do this in several batches. Remove the browned chicken pieces to a baking sheet and let cool slightly.

While the chicken is cooling slightly, core the tomatoes and chop them roughly, and peel the onion and chop it roughly too. Blend them in a blender or food processor with the garlic cloves until smooth. Pour into the deep skillet you used to brown the chicken and bring to a boil. Lower to a simmer and cook for about 10 to 15 minutes while wrapping the chicken.

Cut the bacon strips in half. Wrap 1/2 piece bacon around each piece of chicken. If desired, secure with a toothpick.

Cut the fingerling potatoes in half lengthwise and spread in the bottom of a deep roasting dish or large Dutch oven. Lay the bacon-wrapped chicken pieces on top of the potatoes.

Turn off the heat under the tomato sauce. Whisk in 1/2 teaspoon salt, the smoked paprika, and the sour cream. Pour over the chicken and potatoes and cover the pan tightly with aluminum foil or a lid.

Bake for 50 to 60 minutes, or until the potatoes are tender.

Let cool 10 minutes before serving.

More chicken recipes: Chicken Supper: 15 Fresh & Tasty Chicken Dishes

(Images: Faith Durand)

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