Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Thursday, January 17, 2013

Chicken Marbella


The winter wind is singing her mournful music down my chimney.  I hear it often, usually after the children have been tucked in bed and the house is finally still, quiet.   This is when I write. 

She is courteous enough to hush her howling now and then, allowing me to hear the satisfying "pop" of the large piece of oak as it burns in the fireplace, the creak of the floor as my husband comes near to kiss my cheek and rub my shoulders, the whirr of the ceiling fan as it distributes the fire's warm air. 

My soul inhales this bouquet of night sounds; this soft contrast to a day filled with little boy noises.

I want to nestle down in the pleasant peacefulness and stay here for a while, savoring the gentle hush.  Much like I savored the flavors of our supper tonight.  Even while the boys' eyes bugged incredulously at the stewed plums and olives on their plates.

Chicken Marbella: my favorite winter dish.  Chicken marinated in red wine vinegar, olive oil, garlic, prunes, olives, capers, bay leaves, and oregano; baked after being sprinkled with brown sugar and drizzled with white wine.

A redolent bouquet of winter flavors.

(Here's the printable recipe.)

Chicken Marbella
Serves 4

4 leg quarters, with skin (about 3.5 pounds total)*
5 cloves of garlic, peeled and minced
1 tablespoon dried oregano
Sea salt and freshly ground black pepper to taste (I used 1/2 teaspoon of salt and a generous sprinkling of pepper---about 1/2 teaspoon)
1/2 cup red wine vinegar
1/4 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives (pimento-stuffed is fine...)
1/4 cup capers with a bit of juice (optional)
3 bay leaves
1/4 cup brown sugar
1/2 cup white wine
Small handful of fresh parsley, finely chopped for garnish

In a large bowl or 13" x 9" baking dish, combine chicken, garlic, oregano, pepper and salt, vinegar, olive oil, prunes, olives, capers, and bay leaves.  Cover with plastic wrap and allow to marinate, refrigerated, overnight.  Turn chicken once if not completely submerged.

Preheat oven to 350 degrees F.

Arrange chicken in a single layer in a large baking dish.  Spoon the marinade over any exposed chicken.  Sprinkle with the brown sugar and then pour the wine around the chicken.

Bake for 50 minutes to 1 hour, basting frequently with the pan juices.  Test the chicken to ensure doneness by pricking meat at the thickest point.   Juices should run clear-yellowish, not pink. 

Transfer chicken, prunes, olives and capers, if using, to a platter.  Moisten meat with a few spoonfuls of the pan juices and sprinkle generously with the fresh parsley.  Pass the remaining juices in a sauceboat, if desired.

*This dish can also be made with 4 large chicken breasts, which, while they are less flavorful, are much easier (and neater) to eat than the leg quarters.  Cover the baking dish with foil for the first 30 minutes and baste very frequently, as the chicken breasts will dry out much more quickly than the leg quarters with skin.

Thursday, October 25, 2012

Tuscan Roasted Chicken

Imagine the aroma of garlic, rosemary, sage, white wine, olive oil, and a little pancetta (Italian bacon) perfuming your kitchen on a cool fall afternoon.

This is another lovely recipe from Sarah Fioroni's "A Family Farm in Tuscany".  I've made no secret about the fact that I am hosting a world-wide blogging tour for Sarah's book next week.  I've also made no secret that my sweet mama published this book.  GO, SMALL FAMILY BUSINESSES, GO!  I am so proud to be part of a family who cherishes food and beauty and the story of people like mine does.  


Sarah's book has over 50 recipes from her family's organic farm which is nestled in the fertile Italian hills.  The farm is nearly self-sustaining, producing their own meats, wine, vegetables, and even saffron.

 
 Photo credit: Oriano Stefan

Sarah (pronounced "SAW-rah") unfolds the story of her family's hard work and dedication to the land they originally worked as sharecroppers after World War II.  She dedicates the book to her parents and all members of the Fioroni family who have spent their lives bent over the earth, working and making unbelievable sacrifices for their children.

It's a lovely read coupled with gorgeous photography that will transport you to the rolling hills of Tuscany where Amico, Sarah's father, jokes that "even the hens need brakes." 

I don't have a mortar-and-pestle, but I used this little set up to smash garlic cloves into a paste.

This summer, a vendor at my local farmer's market was selling organic whole chickens.  I purchased several and froze them.  The ole' girl pictured in these photos was recently awakened from her frozen sleep...so please excuse the condition of her skin.  Arctic climates are not kind to the skin of birds (or people)! 
Following Sarah's instructions, I stuffed the cavity with bacon (I was out of pancetta), rosemary, sage, and garlic paste.  Reaching for my cooking twine to tie the chicken's legs together, I was shocked to find my recently-purchased spool completely empty.  Upon interrogation, it seems that two certain little boys used about 8 feet of my twine to construct a parachute with which to jump from Timothy's top bunk.  This would be the life of a boy mom. 

I love this trick.  Cut small slits in the skin of the chicken and then insert a mixture of salt, herbs, and garlic paste into each slit. 

Spread remaining garlic paste over the breast of the chicken and season with salt and pepper.  (I also scattered some remaining herbs here.)  Allow the chicken to "rest" at room temperature for 30 minutes.

Then drizzle olive oil over the chicken and pour white wine into the baking dish.  Roast at 400 degrees for about an hour and a half, turning the chicken onto its back after 20 minutes of roasting and then flipping it again after another 40 minutes.

The result:  juicy, tender, flavorful perfection.  

I really, really hope you will make this.  If you have never dared to roast a whole chicken, let this be the first recipe you try.   It's very easy and, served with roasted red potatoes, steamed broccoli, and crusty French bread (slathered with soft butter, of course), makes an incredibly satisfying and comforting meal.

Here's the printable recipe.

Roasted Chicken Poggio Alloro
Serves 8

1 whole chicken, about 5 pounds
3 paper-thin slices pancetta 
4 sprigs fresh rosemary
3 sprigs fresh sage
8 large garlic cloves, ground to a paste using a mortar and pestle
Sea salt and freshly ground black pepper
3/4 cup dry white wine, such as sauvignon blanc or vernaccia
3 tablespoons olive oil

Grease a 13 x 9-inch baking pan with olive oil and set aside.  Rinse the chicken inside and out under cold running water.  Drain well and pat dry using absorbent paper towels.

Insert the pancetta, 2 rosemary sprigs, 1 sage sprig, and about 1 teaspoon of the garlic paste into the cavity of the chicken.  Using a small paring knife, cut six small slits in the skin of the chicken.  Strip the leaves from the remaining 2 rosemary sprigs and mince with 6 leaves from the remaining 2 sage sprigs.  Put a pinch of salt, a portion of the herbs, and a pinch of the garlic paste into each slit.  Gently massage the seasonings into the chicken.  Tie the legs of the chicken and place in prepared baking pan.  Spread the remaining garlic paste all over the chicken and sprinkle with salt and pepper.  Set aside to rest at room temperature for 30 minutes.  

Preheat oven to 400 degrees.  Pour the wine into the baking pan and spread the olive oil over the top of the chicken.  Bake in preheated oven for 20 minutes, then turn chicken onto its breast and bake an additional 40 minutes, or until well browned.  Turn the chicken onto its back again and bake an additional 30 minutes, or until a meat thermometer reads 170 degrees F.*  Remove from oven and set aside to rest for at least 7 minutes before carving.  Carve as desired and serve hot.  

  
*Ginny's note:  If the chicken you're using is less than 5 pounds, please reduce roasting times accordingly.  There are few gastronomic experiences worse than overcooked chicken (undercooked chicken being one of them.)   

Thursday, August 23, 2012

Stuffed Mushrooms with Ground Chicken "Sausage"


 I've got a house-full of mushroom lovers.

As such, these little gems were met with rave reviews.

That's always a much better response than wailing and gagging.  I've received a fair amount of that lately.

The original recipe used Italian sausage.  And you certainly can use that, too.  I've been a bit squeamish about pork for several years (with the delicious exclusion of organic bacon), and so for this recipe, I used ground chicken and "made" my own sausage.  Minus the stuffing-it-into-intestine-casings part.  ((((ACK!))))

The secret's in the seasoning. 
Paprika, garlic powder, salt, pepper, fennel seeds (anise), and basil. 

(Heavy on the paprika.)

Plop on a pound of poultry.

Not all that lovely-looking, I know.  You'll just have to trust me on the taste.

Refrigerate the "sausage" for a while and let the flavors date, fall in love, and pledge their hearts in marriage. 

While romance is in the air in the fridge, prep the mushrooms.  I bought 3 (8-ounce) containers of white button mushrooms (about 28 mushrooms).  Portabella would be great here, too. 
I washed them,

Lopped off their stems,

And scooped out their centers with a melon baller.

(Save all of this and saute it for a yummy addition to a pasta sauce.)

Place the hollowed-out mushrooms on a foiled-lined baking sheet.  Set aside.

Remove the sausage mixture from the fridge and cook over medium heat until it's no longer pink.  Mix in 1/2 cup of Panko breadcrumbs.  And set all that aside.

Finely chop about half a handful of fresh parsley.

And mix it into softened cream cheese (there's other yummy ingredients in here, too).

Then stir the "sausage"/breadcrumb mixture into the cream cheese mixture. 

Behold:  the stuff mushrooms dream of embracing.

Scoop a heaping tablespoon into each mushroom.

Then sprinkle with shredded Parmesan cheese and bake at 400 degrees F for 14-16 minutes.

These disappeared like the M&Ms in a bag of trail mix.  Quickly.

(Here's the printable recipe.)

Stuffed Mushrooms with Ground Chicken "Sausage"
Makes about 28 generously-stuffed mushrooms

3 (8-ounce) packages whole mushrooms, washed, stemmed, and cored
1 pound ground chicken (or substitute Italian sausage)
1/2 cup Panko breadcrumbs
1 (8-ounce) package cream cheese, softened
2 tablespoons fresh parsley, finely chopped (about 1/2 a handful)
1 tablespoon lemon juice
1 large clove garlic, minced
1/4 cup grated Parmesan cheese

"Sausage" Seasoning (if using ground chicken)
1.5 teaspoon coarse salt
3.5 teaspoon paprika
1/2 teaspoon (heaping) teaspoon garlic powder
1/3 teaspoon fennel seeds
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)

To prepare ground chicken "sausage":  Mix the sausage seasonings together.  Stir in the ground chicken.  Refrigerate the mixture for 30 minutes or up to 24 hours.

Place the prepared mushrooms on a foil-lined baking sheet.  

In a large skillet over medium-high heat, cook the sausage until it's no longer pink.  Mix in the breadcrumbs.  Remove skillet from heat and set aside.

In a large bowl, mix together the cream cheese, parsley, lemon juice and garlic.  Stir in the sausage mixture.  Mix well.  

Preheat oven to 400 degrees F.

Scoop a tablespoon-full of the sausage/cheese mixture into each mushroom.  Sprinkle mushrooms with Parmesan.  Bake mushrooms for 14-16 minutes. 

Stuffed Mushrooms recipe adapted from here.
Sausage Seasoning recipe from here.

Friday, July 13, 2012

Lemon-Brown Sugar Chicken

 
Mary, Mary quite contrary.
How does your chicken taste?
A tangy sweetness lightly sprinkled
with sugar before it bakes.

Begin with 5 chicken breasts (or you can easily swap this out with other cuts of chicken).  I sliced these breasts into four equal lengthwise strips. 
 
 Zest a lemon.

 
You'll need almost two cups of lemon juice...this is my favorite brand because it's so pure and puckery.  But of course you can juice real lemons if you'd prefer.
 
Let the chicken marinate in the lemon juice and zest overnight...or up to 48 hours.  (Be sure to use a non-metal bowl so the acid in the lemon juice won't react with the metal.)

 When you're ready to cook, blot the chicken pieces dry with a paper towel.

 In a gallon-size Ziplock bag, mix together the flour, paprika, pepper, and salt.
Add the chicken in several batches and toss around to coat the pieces well.  (Kids would love to help with this part...just triple-check that the bag is closed!)

Grab some oil that has a high smoke point.  (I love grapeseed oil).  

Add the oil to your heaviest skillet and crank the heat to medium-high.

Once the oil is hot, carefully add the chicken (in batches).  Let it sizzle about 5 minutes on each side.   The pieces need to get a rich and golden crust.


 Now, put them on a parchment-lined baking sheet.  And zest another lemon. 

 Sprinkle with brown sugar,

and decorate with lemon slices.  Cover with foil and bake for 10-15 minutes.  (Check the thickest piece of chicken to ensure it's cooked through.)

 Enjoy.

Here's the printable recipe.

Lemon-Brown Sugar Chicken
Serves 4 as an entree

5 boneless, skinless chicken breasts, cut into 4 equal strips lengthwise
1.5 cups lemon juice
2 lemons (both will be zested; one will be sliced)
2 cups flour
2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1/2 cup grapeseed oil
1/4 cup brown sugar

Combine the chicken strips, the lemon juice, and the zest from one lemon in a non-reactive bowl.  Cover with plastic wrap and let marinate in the refrigerator overnight or for up to 48 hours (for extra-lemony chicken).  Turn the chicken occasionally while it's marinating.

Drain the chicken well.  Pat dry with paper towels.  Fill a zipper-close plastic bag with the flour, salt, paprika, and pepper.  Shake well to mix.   Put several pieces of chicken in the bag at a time and shake well to coat completely.  Place floured chicken on a plate. Repeat until all chicken has been coated.  

Line a baking sheet with parchment paper and set aside.

Preheat oven to 350 degrees.

Heat the oil in a heavy-bottomed skillet (I prefer cast iron) or a Dutch oven until very hot.  Carefully brown the chicken pieces, a few at a time, until golden and crisp - about 5 minutes on each side. 

Arrange the browned chicken strips on the baking sheet.  Sprinkle evenly with the zest from the second lemon.  Sprinkle the brown sugar evenly over the chicken pieces.  Then, slice the zested lemon into paper-thin slices and arrange them over the chicken.  

Cover baking sheet with foil and bake for 10-15 minutes, until thickest slice of chicken is cooked through. 

Recipe adapted from The Silver Palate Cookbook: Delicious Recipes, Menus, Tips, and Lore from Manhattan's Celebrated Gourmet Food Shop.

Monday, July 2, 2012

Blackened Cajun Chicken (Pasta Dish)


"Blackened" chicken makes a home for itself on a bed of fettuccine, surrounded with sauteed spinach and colorful oven-dried, slow-roasted tomatoes.   

This "recipe" is mostly a how-to for making the chicken:  the day I made this dish I was a MACHINE in the kitchen, putting this supper together as fast as I could while neglecting to write down the full recipe (except for the chicken bit).  So I won't "wing-it" here and pretend like I remember the exact amounts of the ingredients I used for the pasta dish...that might set someone up for a dinner disaster. 

Blackened chicken, in this case, is really not black at all.  I didn't feel like smoking up my kitchen today as I seem to have an inadvertent knack for doing that often enough as it is.  

I used boneless, skinless chicken thighs and started off by brushing them with canola oil and then patting them generously with the Cajun spice mix that I made (see below).

I heated my big cast-iron skillet to VERY HOT.  But here's where I "cheated" by not allowing my kitchen to get smoky...I heated it with a smidge of canola oil in the skillet instead of heating it dry.

After sizzling the chicken about 5 minutes on each side,

I transferred the chicken to a foil-lined baking sheet and baked the meat for about 12 minutes at 375 degrees.  (You can also save yourself a pan to wash by putting the cast-iron skillet directly in the oven.)

A myriad of possibilities exist for what you can do with this chicken, from slicing it and putting it in a green salad with black beans, corn, red onions, and a lime vinaigrette, to arranging it in a wrap, in a sandwich, or, like I did, in a pasta dish.
In addition to the chicken, this entree contains my oven-dried slow-roasted grape tomatoes, sauteed spinach, fresh parsley and fettuchine, all tossed together with a generous amount of olive oil and sea salt.

If you make it, I sure hope you enjoy it!

Cajun "Blackened" Chicken
Serves 4

2 1/2 pounds boneless skinless chicken thighs or breasts
1/8 cup canola oil plus 2 teaspoons for the skillet
1/3 cup Cajun Seasonings (see recipe below)

Brush one side of the chicken with half of the canol oil, sprinkle with half the Cajun seasoning, and press the seasoning onto the chicken breasts, using your hand or the back of a spoon.  Turn the chicken over and repeat the seasoning process.

Heat a cast-iron skillet (and 2 teaspoons of the oil) until it is very hot.  Using long kitchen tongs, carefully place the chicken into the pan. Cook for about 4-5 minutes without moving the chicken.  Flip the chicken and let it cook for 5 additional minutes on the other side. You can transfer the iron pan directly to the oven, or line a baking sheet with foil and move the meat to the pan and bake at 375 for 10-15 minutes, until the center is cooked through.

Cajun Spice
1/4 cup plus 1 tablespoon paprika
1/2 cup dried thyme
1/8 cup dried oregano
1 tablespoon cumin powder
1/2 cup garlic powder
1/8 cup dried sweet basil
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground white pepper
1 tablespoon cayenne pepper
1/8 cup salt

Combine all ingredients in the bowl of a food processor and pulse until well blended (or blend thoroughly with a whisk.)  Store in a covered jar in a cool, dark place for up to 6 months.

Chicken recipe from:  The Whole Foods Market:  A Guide to Natural Foods with 350 Recipes