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From our Food Goddess, TaMara:
Happy Thursday. I don’t know about you, but I could have used the weekend two days ago, it’s been that kind of week. Let’s get right to tonight’s ingredients: chicken and vegetables. This was really just my excuse to be able to test drive a recipe I’ve been thinking about for a while. I came across a recipe for an Italian braised chicken in a white wine sauce served over pasta and my first thought was, I wonder if you could do that with a traditional red sauce? I love chicken cacciatore, but the texture of the chicken leaves a lot to be desired. I could go with a traditional chicken parmesan, but that isn’t quite the same, the meat isn’t permeated with sauce flavor in the same way. This recipe gave me just what I was looking for, a nice textured chicken packed with flavor.
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In case Italian chicken isn’t a favorite, I posted two other chicken recipes this week: Barbecue Chicken with Spinach and Grilled Lime Chicken. Next week: I’m taking requests. What would you like?
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Now for tonight’s recipe:
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Braised Italian Chicken
8 bone-in chicken thighs, skin on
Olive oil
Flour
Dried: basil, oregano, rosemary, cayenne pepper, pepper, salt, thyme
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Sauce:
6-8 green onions, chopped
1 small zucchini cubed
1 carrot, diced
1 green pepper, diced
4-6 button mushrooms, washed and sliced
2 tsp crushed garlic or equivalent
1/2 cup good red wine
6 oz can of tomato paste
14 oz can of diced tomatoes or equivalent (I use unsalted)
2-15oz cans of tomato sauce (again, I use unsalted)
2 tsp dried basil (or fresh equivalent)
1 tsp dried oregano
1/4 tsp red pepper flakes (optional)
Pinch of rosemary
Salt & pepper to taste
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10-16 oz of favorite pasta (I like angel hair with this dish)
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Bowl, Saucepan, Skillet, Baking dish or Dutch oven
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In a bowl, mix together about 2 cups of flour and a good amount of the spices. Wash and dry thighs. Dredge in flour and fry in large skillet in about 1/2 cup of olive oil (I start with skin side down and do not touch it until it moves easily when I nudge it with a fork, then I flip it). When browned on both sides, remove to a plate with paper towels to drain a bit. Preheat oven to 325 degrees.
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Meanwhile, in a large saucepan, heat 1 tbsp of oil and add diced vegetables, cook until the onions are translucent. Add garlic and cook for another minute, then add wine, stirring to deglaze the pan. Add remaining ingredients, stirring to mix well. Let simmer, covered, on the stovetop while chicken browns.
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In baking dish, add enough sauce to come 1/2 way up the side of the baking dish. Nestle chicken in the baking dish, skin side up. Now here is the important part, ladle additional sauce AROUND the chicken as needed, but DO NOT cover the top. Leave enough room for the browned top of the chicken to remain above the sauce. This lets it braise and the skin still stay crispy. Bake, UNCOVERED, for 1 hour and 30 minutes. At the 15 minute mark, check to make sure the sauce is barely bubbling, if it is boiling, reduce heat to 300 degrees. Chicken is done when it gives easily, but not falling off the bone.
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Leave remaining sauce on the stove to simmer on low while the chicken cooks, you’ll probably want extra for the pasta. Prepare pasta just before chicken is done. Serve with salad or green beans and a nice deep red wine.
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Prep time is a lot on this meal, so I suggest it for weekends or special guests. I also doubled the sauce and froze 1/2 for another meal.
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Tonight we also get a glossary: What is braising? What is deglazing?Next week: I’m taking requests. What would you like?
Just Some Fuckhead
Something with bacon.
TaMara (BHF)
@Just Some Fuckhead: You know, I might just do that. I have a really interesting recipe and JeffryW has some great pictures to go with it.
Just Some Fuckhead
@TaMara (BHF): Who the hell is jeffreyw and why do you keep taunting me with him??
trollhattan
Not only does that sound great, that pic is freaking awesome. God, I’m hungry.
Just Some Fuckhead
@trollhattan: Remember where you are: if it was real food, John would eat you before you could eat it.
beergoggles
Got any ideas for assorted mushrooms? I got a cornucopia of straw, oyster, king oyster, maitake and shitake (new asian market opened near my neighborhood and I went shop crazy).
Also, any suggestions for an alternate sauce for this that doesn’t involve tomatoes? Despite loving raw tomatoes, I can’t stand the taste of tomatoes cooked for more than a few minutes.
BD of MN
Since it’s spring (well, since it’s above 10F, I grill all year round…), I like to do entire meals on the charcoal grill. Last weekend I did sweet potatoes, asparagus and chicken; it was delish…
peel the sweet potatoes and cut into 3/4″ slices. dump into a gallon ziplock, add some oil, then dump in a couple of tablespoons of the McCormick Garlic and Onion GrillMates and shake. After your coals are ready, cook the sweet potatoes directly, getting just a little bit of char on each side. Move away from the direct fire to continue cooking through.
Toss your chicken on the grill using whatever spice/herb tickles your fancy… When the chicken is about done, move it aside and get your Asparagus. It gets just a drizzle of oil and then onto the grill for maybe 6-8 minutes, turning 3-4 times… serve with salt/pepper and a bit of balsamic vinegar…
Mnemosyne
This is my new favorite chicken recipe because it’s ridiculously simple to make and ridiculously tasty: Balsamic Poached Chicken (with roasted potatoes and asparagus).
arguingwithsignposts
For a request, how about at least one recipe that can be cooked on a stove and has a handful of ingredients. Just the list of ingredients above intimidates me.
TaMara (BHF)
@beergoggles: Here is the original recipe that inspired me. No tomatoes to be seen:
Chicken Canzanese
TaMara (BHF)
@beergoggles: JeffreyW cooks with a ton of mushrooms (ignore the canned one!). Check out this link:
Mushroom search at What’s 4 Dinner.
beergoggles
@Mnemosyne: That might be interesting to try. I haven’t poached chicken since making torihamu.
TaMara (BHF)
@trollhattan: Ah, thank you. I never feel like my photos can even compare with JeffW’s food pr0n.
@Just Some Fuckhead: You should worship at his feet, he deep fries everything and cooks with lots of bacon. And cheese. I couldn’t blog without him.
Mnemosyne
@arguingwithsignposts:
You want simple and on a stovetop? Here we go:
1 Tbsp olive oil
1 (uncooked) boneless, skinless chicken breast
frozen green pepper and onion mix (about a cup)
2 cans diced tomatoes with peppers (undrained)
1 can black beans (drained)
Cut the chicken into bite-sized pieces. In a large saucepan, brown the chicken in the olive oil. Add green pepper/onion mix and saute until defrosted (you’ll know when it stops sending up clouds of steam).
Pour in undrained tomatoes and drained black beans and bring to a boil. Lower heat and simmer for 20 minutes. Makes about 4 servings.
There’s also my tortellini soup recipe:
1 can of chicken broth (usually Swanson’s)
1 cup of frozen tortellini
Bring chicken broth to a boil. Add tortellini and boil until cooked. Eat.
beergoggles
@TaMara (BHF): That is awesome thanks! Finally something else to do with chix thighs instead of dry curry or bulgogi.
Not seeing a lot of variety in the shrooms he’s using.. the andouille sausage one did catch my eye for the future though.
Thymezone
Where the hell am I going to get an Italian chicken?
jeff
Hey, the site looks great! Nice job
muddy
I had slow roasted lamb shoulder, boned and rolled. I marinated it in pomegranate syrup, olive oil and a metric shit tonne of dried rosemary, garlic, s&p, I reduced the cooking juices and added a little more pom syrup. I made a bed of baby spinach and then whole wheat couscous, and put the lamb and sauce over that. It was a beautiful wee lamb too, not one of these monstrous gigantic things from the supermarket. Diced fresh red peppers on top.
The dog was angry because I forgot to save the last bite for him, as is the usual custom. I feel really bad about it.
J.W. Hamner
I’ve always been partial to roasting a chicken and packing a bunch of root vegetables around it to roast in the chicken fat. There are so many recipes out there I probably silly to post any… but I always thought Cook’s Illustrated’s technique of taking one of those slotted broiler pans and placing a layer of thinly sliced potatoes under a butterflied chicken was pretty clever (I posted the recipe ages ago on my blog, but please pardon the photography if you click on that link). I think my favorite is Thomas Keller’s though (Amateur Gourmet has the recipe… my own picture here). I don’t follow the exact recipe anymore (i.e. “3 tennis-ball-sized rutabagas” c’mon!) but use the general methodology all the time.
PeakVT
@TaMara (BHF): When JeffreyW dies we’ll have to make sure he gets buried in this.
Just Some Fuckhead
@TaMara (BHF):
ORLY?
Yutsano
@Thymezone:
Brooklyn, of course.
Chicken you can do almost anything with. The real trick: NEVER. BOIL. IT. Too high a boil will cause chicken to seize up like no tomorrow. The best solution: when you see the liquid just start to bubble, turn to low and maintain that temperature. Your chicken will stay moist and delicious.
karen marie
@arguingwithsignposts: I have one for you. I made it tonight. It was inspired by sausage gravy and biscuits, which I love!
Rosemary chicken gravy with biscuits for one
One boneless chicken breast (not both breasts, unless you’re making it for two)
1 clove finely chopped garlic
1 to 2 cups milk
2 tablespoons flour
1 to 2 teaspoons finely chopped fresh rosemary
splash of white wine (optional)
salt/pepper to taste
1 to 2 tablespoons olive or vegetable oil
Cut chicken into small, bite-size pieces, sprinkle with salt, set aside while saute pan heats. lightly coat chicken with olive/vegetable oil, toss into hot pan, leaving it alone for a minute or two so that it gets to brown a little, then give it a stir so the top sides hit the heat. Add diced garlic, stir in.
When the chicken is just cooked, stir in the flour to coat the chicken, then continue to stir it around so that the flour cooks. Add a splash of white wine to loosen the bits that are stuck to the bottom of the pan. Stir in rosemary. Reduce heat to medium and stir in milk, a bit at a time until you reach your desired thickness. Add black pepper and more salt, if needed. Reduce heat so the gravy doesn’t boil while your biscuits are baking.
Pillsbury’s frozen “southern style” biscuits are fantastic!
If you’re not a fan of rosemary you could spice it up with crushed red pepper flakes, or tarragon would also be nice.
My stomach is full and happy, and I’ve only got a saute pan, the cutting board and my plate to clean. Yay!
Schlemizel
Its been an incredibly shitty week & I am still physically unable to eat meat so here is what I’d prefer:
http://en.wikipedia.org/wiki/Delirium_Tremens_%28beer%29
-4
but here is a mushroom soup that I make with oyster mushrooms or morels when I can get them & would be great with a mixed bag.
4 TBS extra virgin olive oil or butter
1 LB fresh mushrooms, diced
1 medium yellow onion, finely chopped
1 medium red onion, finely chopped
2 TBS soy sauce
1 1/2 C cooked pearled barley
6 C vegetable or chicken broth
1/4 tsp toasted sesame oil
finely chopped chives, to serve
Heat two tablespoons of butter/oil over medium-high heat. Stir in the mushrooms and season with salt and pepper. Cook until the mushrooms are deep browned. About 8 minutes. Remove the mushrooms from the pan, set aside.
In the same pot, heat the remaining butter/oil over medium-high heat. Stir in the onions and cook until tender, a few minutes. Stir the soy sauce and the vegetable broth. Bring to a simmer, add the barly then reduce the heat a bit. Add the mushrooms and cook another 10 minutes or so. Stir in the toasted sesame oil and taste. You may need to add salt or soy but garnish with chopped chives
Schlemizel
I also like to make a pasta sauce with mushrooms that would work nicely for a mix.
Mince a shallot and toss in a pan with a tablespoon or two of butter when they are just getting soft toss in a pound or two of mushrooms & saute until brown. Then pour in 1/2 cup of a good dry white wine and let it reduce by about half and then add a stick of butter, one pat at a time while you stir it constantly. Then stir in a 1/2 cup of grated parmesan cheese and some italian herbs – rosemary, oregano whatever you have. Salt & pepper to taste I like this over a textured pasta as opposed to a smooth one
Sarah, Proud and Tall
I need more cake recipes, goddammit!
Thor Heyerdahl
@Just Some Fuckhead: Saskatchewan Turtle Burgers http://somervillekitchen.blogspot.ca/2011/06/saskatchewan-turtle-burgers.html
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Saskatchewan Turtle Burgers are required nourishment if your work requires long hours out of doors in wind chills temperatures greater than -38 celsius. So here’s a twist on how to serve burgers high in cholesterol.
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Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave. Then the next step is to add hot dogs as the head and legs with slits for toes and tail.
Place on an oven rack, covered loosely with foil and baked for 20 – 30 minutes at 400 degrees. Or you can do them on the Barbee too. A little crispy, not too crunchy… just how a turtle should be, right?
Schlemizel
@Sarah, Proud and Tall: HERE!
4 oz unsweetened chocolate,chopped
3 oz bittersweet chocolate,chopped
1 1/2 sticks unsalted butter,cut into pieces
1 1/2 cups coffee (espresso is better)
5 TBS bourbon (can pour more into baker as needed)
2 eggs,lightly beaten
1 tsp vanilla
2 cups cake flour
1 34 cups sugar
1 tsp baking soda
1/4 tsp salt
Preheat oven to 275°F. Butter 2 7- or 8-inch springform pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess.
Melt chocolates and butter with coffee in a 4-quart saucepan over moderately low heat, stirring constantly until smooth. Remove from heat and cool 10 minutes. Beat in bourbon, eggs, and vanilla. Sift in flour, sugar, baking soda, and salt and stir until batter is smooth (batter will be thin).
Divide batter between springform pans (about 3 cups batter in each). Bake cakes in middle of oven 1 to 1 1/4 hours, or until a tester inserted in centers comes out with crumbs adhering. Remove from oven and cool in pans on racks 20 minutes before removing from pan.
Thymezone
@Yutsano:
TZ -> NYC = 2200 miles
Angelos Tzelepis
Had a Greek Night in the kitchen last weekend…
http://angelostzelepis.com/2012/03/angelos-kitchen-greek-night/
Jonathan
Recipe sounds good… any reason not to use the same pan as the chicken to start the veggies? Sounds like you’d get some nice chicken bits and flavoring from the dripping and deglazing.
smike
One of my favorite, simple chicken recipes:
Hot wings
Some wings (I use drumettes)
A seasoning (I use Ms. Dash Original)
Lots of Louisiana Hot Sauce (any brand)
Wash the wings, put in a bag (plastic, paper, whatever), dust liberally with seasoning, pour on a good amount of hot sauce, add more hot sauce, dust with seasoning, add more hot sauce and cook over hot coals (or under a broiler) until at least lightly charred and sizzling.
Despite the generous amount of hot sauce, the finished product is not fiery – I would put them in the medium category.