CHIARELLO’S CHICKEN CACCIATORE

Posted in Poultry by sallybr

Last week’s winner meal in our home, two thumbs up from both of us, this recipe is a bit unusual for a “cacciatore,” as it contains very few ingredients, and omits the traditional peppers and onions that most versions are loaded with. Two little twists in the recipe: the use of porcini mushrooms and the way it handles the parsley. Normally, parsley is added at the end of cooking to preserve its freshness, but in this case Chiarello adds most of it right at the initial stage, and saves some for sprinkling on top of the dish at serving time. My main modification, as often happens with braised chicken thighs, was to increase cooking time by a long shot.

CHICKEN CACCIATORE PRONTO
(from Michael Chiarello – Casual Cooking)

1/2 oz dried porcini mushrooms
1 cup hot water
6 chicken thighs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1 clove garlic, minced
3 tablespoons finely chopped Italian parsley
3/4 cup tomato puree
1/2 cup chicken broth
1/2 cup water

Place the dried porcini mushrooms in a small bowl or glass, and add the hot water. Leave them sitting in the water for 30 minutes. Remove the mushrooms with a slotted spoon; finely chop. Strain the liquid through cheesecloth to catch any dirt or solids, and reserve.

Sprinkle chicken with salt and pepper. Heat the olive oil on a large skillet, add the chicken, skin sides down; cook 8 to 10 minutes or until golden brown, turn and cook the other side for 3 to 4 minutes. Transfer chicken to a platter; remove all but 1 tablespoon of oil from skillet.

Add garlic to oil in skillet; cook over medium heat about 30 seconds, stirring occasionally, until fragrant. Stir in 2 tablespoons of the parsley; cook for a minute, stir in mushrooms, tomato puree, chicken broth, 1/2 cup water and reserved mushroom liquid; heat to a simmer. Add chicken, skin sides up; reduce heat to low. Cover; cook until done to your liking (I cooked for 50 minutes in a very gentle heat, turning the pieces a couple of times during cooking, ending with them skin side up).

Transfer chicken to a serving platter. Increase heat for sauce to high; boil sauce 6 to 8 minutes, stirring occasionally, until thickened. To serve, spoon sauce over chicken; sprinkle with remaining 1 tablespoon parsley.

ENJOY!

to print the recipe, click here

(click to enlarge the images)

Dried porcini mushrooms are one of my favorite ingredients. They wait patiently inside the bag, and once you add warm water, they soak it, turn all soft, and fill your kitchen with that intense mushroom-y smell that is a sure sign of a fantastic meal ahead. Michael Chiarello hit the jackpot when he combined porcini and parsley, in a sort of minimalist approach that needs nothing else to shine. According to his recipe, you only need to cook the thighs for 20 to 25 minutes. I always go for a “falling off the bone” tenderness, and that is not even close to happening in less than half an hour. Use your own favorite method.

This was a very tasty recipe, perfect to make ahead for entertaining. We enjoyed it with some orecchiette soaked in the cacciatore’s sauce, and stove-top blasted broccoli.

For another version of this delicious dish, jump to Rufu’s blog clicking here…

ONE YEAR AGO: Donna Hay’s Thai-Inspired Dinner

TWO YEARG AGO: Panettone

16Sep2011

GIADA’S CHICKEN ADOBO

Posted in Poultry by sallybr

Football season is just starting in this country, so if you tuned into FoodTV last weekend you’d have noticed that most shows featured “game food,” stuff you can serve for friends who come over to watch that big match. Giada joined the party too, one of the dishes featured in her show was chicken adobo, a recipe from a Filipino friend of hers, using chicken drumsticks. I liked the marinade with its strong vinegar component, but changed the method of cooking a bit. After a slow braising, I moved the dish to the oven, blasted it at high temperature to crisp up the skin. I also included chicken thighs because they happen to be the best part of the bird. By far.

CHICKEN ADOBO
(adapted from Giada de Laurentiis)

3/4 cup white wine vinegar
3/4 cup soy sauce
1/3 cup light brown sugar
2 cloves garlic, crushed
3/4 teaspoon crushed red pepper flakes
2 dried bay leaves
4 chicken drumsticks
4 chicken thighs
1 + 1/2 cups chicken broth
2 tablespoons arrowroot
2 tablespoons fresh lime juice (from 2 large limes)
Kosher salt and freshly ground black pepper
chopped fresh parsley or cilantro (optional)

Make the marinade by combining in a medium bowl the vinegar, soy, sugar, garlic, and red pepper flakes. Whisk until the sugar is completely dissolved, add the bay leaves.

Arrange the chicken in a single layer in a glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.

Place the chicken and marinade in a Dutch oven and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 1 hour, turning the chicken every 20 minutes, until cooked through. Transfer the chicken to a baking dish, add some of the cooking liquid over it, and place in a 450F oven.

Meanwhile, reduce the marinade to make a sauce. Remove and discard the bay leaves and the garlic cloves. Whisk the arrowroot in 1/8 cup of water, add it together with the lime juice into the Dutch oven. Cook until the mixture thickens, about 5 minutes. Season with salt and pepper, to taste.

When the chicken is well browned, and the skin crisp, transfer to a serving dish, and pour some of the thickened sauce around it. Sprinkle with fresh herbs, if using.

ENJOY!

to print the recipe, click here

I love the slightly acidic kick given by the vinegar in this dish. At first I was a bit wary of using a 50/50 proportion of vinegar to soy, but it worked quite well for our taste. The chicken melts apart, but the final blast in the oven ensures that the skin won’t be mushy. I served it with sauteed zucchini, but a more traditional approach – which I recommend – would be white rice. Come to think of it, sweet potatoes would complement it well too. Any chicken leftover can be shredded into tortillas, a little salsa on the side, another great option while watching the big game. Or your favorite cooking show… 😉

ONE YEAR AGO: Shrimp in Moroccan-Style Tomato Sauce

TWO YEARS AGO: Golden Zucchini: A Taste of Yellow

24Apr2011

THAI CHICKEN CURRY

Posted in Poultry by sallybr

One of the features I like the most in Fine Cooking magazine is their section called “Cooking without recipes.” They pick a particular dish, say, risotto or meatloaf or lasagna, and dissect it into its basic techniques, helping you devise your own take on it. A recent issue (number 110) offered an overview of Thai curries, including poultry, seafood and vegetarian, from spicy to mild, with all sorts of aromatics to round out their flavors. If you love curries – and who doesn’t? 😉 – get this issue and start experimenting. Here I share with you my first interpretation of a chicken version, that ranked high on the yummy-ness scale.

RED CURRY CHICKEN
(from the Bewitching Kitchen, inspired by Fine Cooking)

1 can of coconut milk (13.5 oz)

1/8 to 1/4 cup red curry paste

1 cup chicken broth (or water)
1 Tbs lemon zest

2 Tbs. light brown sugar

2 tsp. fish sauce

1 Tbs grated fresh ginger

1 lb. boneless chicken thighs cut into 1/4-thick bite-size strips

3/4 cup canned garbanzo beans, rinsed well

2 cups asparagus, cut in 1-inch pieces
salt to taste
1/2 cup minced cilantro leaves

Shake the can of coconut milk, open it and stir well if not completely smooth. Transfer 1/2 cup of it to a saucepan and simmer for 5 minutes to thicken it up. Don’t worry if it starts to separate. Add the red curry paste, whisk for a minute, then add the broth, brown sugar, fish sauce, and the rest of the coconut milk left in the can. Bring to a simmer over high heat, and add the chicken pieces. Lower the heat and simmer, stirring occasionally for about 10 minutes.

Add the lemon zest, ginger, asparagus, and garbanzo beans. Simmer for 5 minutes, adjust seasoning with salt if necessary (fish sauce is salty, you may not need to add additional salt), sprinkle with the fresh cilantro and serve right away over white rice.

ENJOY!

to print the recipe, click here

Comments: Cooking the chicken in the sauce (instead of sauteing it first) saves a messy step that’s particularly hard to deal with in a tiny kitchen, where I’m working with a two burner hot plate. Plus, the meat turns out very tender and juicy this way. Of course, if you prefer chicken breast instead of thighs then substitute, but something about the velvety texture of chicken thighs makes them more appropriate for this type of recipe. Once the meat is cooked add the vegetables that you like (some of which might profit from a previous parboiling: potatoes, butternut squash, carrots); as long as you pay attention to their cooking times, they’ll be fine.

Keep in mind that different brands of curry paste vary considerably in their spiciness. If you’re new to this ingredient, then start with a small amount, taste, and add more according to your level of tolerance.

ONE YEAR AGO: Zen and the Art of Risotto

8Jul2010

A STICKY SITUATION

Posted in Poultry by sallybr

That is, sticky as in yummy! Here’s yet another recipe from Fine Cooking that regularly returns to the Bewitching Kitchen. Thighs are not the favorite piece of chicken for most Americans, but they rank high in my book because they’re always flavorful and tender. Plus, any recipe by Joanne Weir gets my attention, and this one is a winner: simple to prepare and packed with sticky, gooey goodness. Steam some white rice to go with it, and you’re all set!

SWEET AND SPICY STICKY CHICKEN
(from Joanne Weir, published in Fine Cooking, Nov 2001)

1/2 cup dark brown sugar
1/4 cup fish sauce
1/3 cup water
3 Tbs. rice-wine vinegar
2 Tbs. soy sauce
1 Tbs. minced fresh ginger
1 clove garlic, minced
1/2 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper flakes
1 Tbs. peanut or vegetable oil
3 scallions thinly sliced
8 chicken thighs, fat and skin removed (bone in or boneless)
Cilantro sprigs for garnish

In a bowl, whisk the brown sugar, fish sauce, water, vinegar, soy sauce, ginger, garlic, black pepper, and red pepper flakes.

Heat the oil in a large frying pan over medium heat. Add the scallions and cook until soft, about 3 min. Add the thighs and the brown sugar mixture. Turn the heat to high and bring to a boil. As soon as it does, reduce the heat to low and simmer, covered, turning the thighs occasionally, for 30 to 35 minutes.

Remove the thighs from the pan and cover with foil to keep warm. Increase the heat to high and reduce the sauce until it slightly thickens and resembles a bubbling caramel sauce. Pour the sauce over the chicken on a serving platter, add cilantro sprigs to decorate, and serve with white rice.

ENJOY!

to print the recipe, click here

Comments: Our grocery store always has organic, boneless chicken thighs for sale at great prices because not many people buy them, so I usually pick up a package once a week. When I’m in a huge hurry for dinner (say, on Tuesday evenings…) I opt for grilling (expect my favorite recipe soon!). But if dinner is proceeding at a more relaxed pace, then this recipe is just what the doctor ordered.

If you’re new to fish sauce, that powerfully smelling liquid sold in large bottles, don’t be afraid to bring some home – just don’t break the bottle in your car (it didn’t happen to me, but I read a sad tale about it years ago, and still live in fear of it). Just like Worcestershire sauce in Caesar dressing, fish sauce gives complexity to many marinades and sauces. Some say it makes the best hamburger in the world, but unfortunately my beloved husband doesn’t agree … 😉

ONE YEAR AGO: THE GARDEN

30Jan2010

SLOW-ROASTED CHICKEN THIGHS: an ICE BREAKER

Posted in Poultry, Weekend Dinners by sallybr

Ice storm. Two little words that I’ve come to respect (and fear) since the big one that hit us in December 2007. When the weather gurus forecast another this past week, we braced ourselves in preparation. Groceries, candles, firewood, cash… and indeed, it arrived. We’re now locked inside, with two happy dogs who don’t quite understand why they can stay in the house all day, snoozing in the comfort of their beds. At least, the 2010 version didn’t disrupt our power, so the fire in our fireplace is for pleasure, not necessity.

This weather calls for comfort food! For the first icy evening, I prepared a recipe from the latest Fine Cooking, described therein as “elegant enough for entertaining, but simple enough to make anytime.” It calls for a cut-up chicken, but I used packaged chicken thighs instead, which are so under-appreciated and inexpensive, but so full of flavor!

CHICKEN THIGHS WITH OLIVES AND LEMON
(adapted from Fine Cooking #103; recipe by Melissa Pellegrino)

6 chicken thighs, bone-in
2 medium lemons
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
3 shallots, peeled and quartered lengthwise
3/4 cup jarred brined olives, rinsed, pitted, and halved
6 fresh sage leaves
2 dried bay leaves
1 tsp thyme (I used dry, could not find fresh)

Position a rack in the center of the oven and heat the oven to 350F.

Blot the chicken absolutely dry with a paper towel before you begin, then season it on all sides with salt and pepper.

Cut the ends off the lemon, stand it on one end, carefully peel it, and release the lemon segments from the membranes, dropping them in a small bowl. Cut the segments in two or three pieces.

Heat the butter and the oil in a large skillet over medium-high heat. Working in batches if necessary, cook the chicken skin side down until golden-brown, 5 to 6 minutes. Transfer the chicken to a baking dish with the browned side up. Pour off all but 2 Tbs. of the fat. Add the shallots, olives, sage, bay leaves, thyme sprigs, and lemon segments, and cook for a couple of minutes.

Add the lemony sauce to the roasting pan; cover with aluminum foil. Bake for 45 minutes, then remove the foil and increase the heat to 400F for 10 minutes to ensure the skin is crisp (alternatively, run the roasting pan under the broiler for a few minutes).

ENJOY!

to print the recipe, click here

Comments: The original recipe “pan-roasts” the chicken. That is, after browning the skin and sauteing the flavor ingredients, the chicken is returned to the pan and placed in a high temperature oven (450F) for 18-20 minutes, or until the meat reached 165F. I’ve cooked chicken this way before and was always disappointed by the results. The high heat toughens the meat, blocking the juicy texture that I enjoy, especially in the thighs. I adapted the recipe for slow-roasting, almost a braise, as covering the pan with foil created the perfect environment.

Pasta dressed with the lemony sauce from the slow-roasting was an excellent side for this dish, that made us forget the icy evening outside. This is a “Perfect Sunday Dinner“, even if the only ice you want to melt is that of a first dinner at home with a special date.

Variations to try: we felt that mushrooms will nicely complement the dish, so next time I’m definitely adding some. Reducing the amount of olives and substituting some capers could work too.