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Balsamic Chicken & Shallots

This Wine & Dine Wednesday post is coming to you on a Thursday. I made this last night and could not wait until next week to share. SO simple and very tasty. We had this with roasted cauliflower topped with a sprinkling of Parmesan and a sweet potato for supper in on a chilly night.

Of course, oven to 400 to pre-heat while you get things together. In essence, you are making a vinaigrette to roast the chicken and shallots in, as it is 3/4 of a cup of balsamic and 1/4 of a cup of extra virgin olive oil. If I were making a dressing for a salad, I would reverse the amounts, but whipping it up in a bowl with salt and pepper felt exactly like making a vinaigrette. Take skin on chicken thighs that you have salt and peppered and place them in a baking dish. Add a good amount of shallots to dance around the chicken pieces. I halved and quartered the whole shallots after I peeled the casings off of them. Then pour the vinaigrette over all. Bake for 45 minutes, turning the chicken at the half way point so both sides get immersed in the balsamic mixture. Test chicken with a thermometer, it should read 160. When done, take out of oven, cover with aluminum foil for 5 minutes to rest while you plate up the rest of the meal. I mean, truly, so easy. Yet incredibly satisfying. Enjoy!



 

 

Ina’s Parmesan Chicken

This Wine & Dine Wednesday is a recipe I tried a few weeks ago out on the island, that I learned from watching my beloved Ina on her ‘Barefoot Contessa’ show. I swapped out seasoned breadcrumbs for Panko and the Vashon Thriftway had chicken breasts that were already quite thin so I did not need to pound them to make them thin. Aside from that, from memory, I think I followed her instructions pretty closely and we enjoyed one seriously tasty one plate meal.

Prepare 3 bowls. One with flour that you add salt & pepper. Another with 2 whisked eggs and a splash of water. The third with the breadcrumbs that you add freshly finely grated Parmesan cheese. With the thin boneless skinless chicken breasts make sure they are patted dry with a paper towel. Then dredge in the bowl with the flour. Next it gets an egg wash bath. Lastly, a roll-around in the cheesy breadcrumb mixture. Repeat this with all the chicken you are cooking.

Now, in a large skillet add a good sized knob of butter and a big glug of olive oil. Cook the chicken on medium heat on the stovetop until each side is golden. She said about 3 minutes a side, mine were more like 5 minutes a side.

Plate that gorgeousness up, topping with an arugula salad that is dressed in that lemon vinaigrette I wrote about the other day. Lastly, grate a bit more Parm over the entire thing. Serve. Enjoy!



 

 

Meyer Lemon & Rosemary Infused Chicken

Still working through all the gorgeous Meyer lemons our friend Betsy sent us from her home in Healdsburg. This is an incredibly simple chicken dish that does most of the work on its own, as it cooks away for an hour on the stovetop. Ladled over noodles or rice, it is a comforting meal served to guests or enjoyed simply for a week-night meal.

I used skin on chicken thighs. Any cut of chicken will do, you just want to make sure to leave the skin on and that you use a pot large enough that it all fits atop the onion, lemon and rosemary mixture in one layer.

Here goes! Salt & pepper the chicken pieces liberally adding to a heavily olive oiled pot that you are going to cook the entire thing in. The pot you choose will need to have a tightly fitted lid. Cook chicken on medium high heat until the skin side is a browned, then flip and cook other side for a few minutes. You are not cooking the meat all the way through, as it will cook with everything else for an hour in a bit. Take chicken out, put on a plate and set aside.

Turn burner to medium low. In the same pot, now add a chopped up sweet onion or two, a Meyer lemon quartered and a few whole springs of rosemary. Toss all with the oil that was remaining to coat, adding a little more olive oil if needed. Then add back all the chicken, nestling it among the mixture. Be sure to add in any juices that accumulated on the plate the chicken was resting on. Turn the heat to low, put the cover on. Let cook for half an hour, checking it to see if it needs a splash of water or white wine at that point if needed. Most likely it won’t. Put lid back on and cook for another half hour. At the hour mark, check the chicken with a meat thermometer so it reads 165 degrees. Done! The Meyer lemon and rosemary will have done their magic. Discard. Ladle the onion mixture over your pasta or rice, then top with a piece of chicken.



 

 

Ted’s Tip No. 134

Sometimes cooking two of something is just as easy as cooking one. The second can become a second supper without much fuss or can be dinner for a neighbor who needs a little pick me up.



 

 

Sheet-Pan Chicken with Sourdough, Bacon, Red Onions & Potatoes

Wine & Dine Wednesday is about a sheet-pan supper I put together this Sunday evening at WestWard from a recipe from the recent Food & Wine magazine, which is actually the dish that is gracing the cover. To go one level deeper, it is also the dish we were served a week earlier at our friend’s Peg & Brian, inspired by the same article from the magazine subscription we gave them for a gift the year previously. I felt somewhat destined to share this recipe. It is sooooooooo good! Here is what you will need:

* 1/2 pound sourdough boule, cut or torn into 2-inch pieces
* 1/2 pound slab bacon, cut into 1-by- 1/2-inch lardons
* 1 large baking potato—scrubbed, halved crosswise and cut into 3/4-inch wedges
* 1 large red onion, cut into 1-inch wedges
* 2 tablespoons cold unsalted butter, diced
* 4 oregano sprigs
* 1/2 teaspoon crushed red pepper
* 1/4 cup extra-virgin olive oil
* salt and pepper
* 6 whole chicken legs

Preheat the oven to 400°. On a large rimmed baking sheet, toss the bread, bacon, potato, onion, butter, oregano and crushed red pepper with the olive oil and season generously with salt and black pepper. Spread in an even layer. Season the chicken with salt and black pepper and arrange on the bread mixture. Brian & Peg added some pieces of peeled & sliced apples which I did not do but regretted after as they add a whole different layer of flavor to the dish, making it feel super autumnal. I was not finding whole chicken legs, so just bought the legs & thighs in their own packages. Either way is totally fine.

Roast the chicken and bread mixture for about 45 minutes, until the bread is crisp and an instant-read thermometer inserted in the chicken registers 160°. Enjoy!



 

 

Smoky Mustard-y Barbecue Chicken

20160607-062818.jpg As stated before, Mister Sive is the griller in the family and I am the lucky eater of all that grilled goodness. He made a crazy good chicken the other day that I really wanted him to share with all of you, so today’s post is brought to you by him.

Like a lot of guys, grilling brings out the chemist/mad scientist in me. Something about fire and experimenting with combinations: exciting!

This goal with the following idea was to get a deep smoky and intense flavor to the chicken. TKW says it worked, so this is my post for him today.

Marinade:
1/3 cup vegetable oil
1/3 cup cider vinegar
1/4 cup molasses
4 garlic cloves, finely diced
1/3 cup mustard

These proportions are merely a starter; focus on spice, tang, sweetness or acidity to your liking. Mix all ingredients lightly with a whisk until blended.

Take a good sized whole chicken and place in a large ziploc bag. Pour the marinade in and mush until spread over the whole chicken. Partially close the bag, release the excess air, and complete the ziploc. Place in a bowl and refrigerate for 4 or so hours, flipping the bag in the bowl every hour. Take out an hour before grilling.

Prepare your grill for indirect heating (coals to the sides) and just before placing the chicken on the grill, add some water soaked smoky wood chips. (I did this twice.) Grill on medium to hot (400ish degrees) for about an hour, until internal temp is 165. After flipping a few times after a few minutes on each side (to get a good seat on the skin) I then started this bird breast side down, to capture juices and fat in the meat. For the last 30 minutes or so I cooked breast up.

Served with grilled potatoes, grilled Napa cabbage and grilled corn on the cob, it’s an ode to charcoal and Summer.

Happy grilling!



 

 

Smoked Oaxacan Mole Sauce

20150908-073519.jpg I have been meaning to write about this mole sauce for quite some time, but each time I use it in a dish, we are so hungry that I forget to snap a photo. Last eve, I promised myself when I started cooking that I would take a photo of the finished product. Alas, this incredibly good mole sauce is the post today. We have carried this for quite some time at Watson Kennedy, as I think this jar makes a cool little gift, as well as having a jar of it stashed away in your larder for a rainy/easy cooking day. Made by lovely folks in Portland, Oregon, this stuff is magic in a jar. Just spoon over a few chicken breast and roast in the oven. Add more in the last few minutes of the cooking process. Add a bit more once the meat has rested and spoon over the cut up pieces of chicken so the sauce really gets all over the meat. The deep, smoky flavor turning ordinary chicken into extraordinary chicken. Last night I served it with roasted Yukon gold potatoes, black beans, salsa and a sprinkling of feta over the whole thing. Fun to have a few jars of things around to add to something simple like chicken to bump up the flavor quotient and make it extra special.



 

 

Chicken with Meyer Lemons, Olives & Rosemary

20150312-050821.jpg I am finding bags of Meyer lemons to be plentiful this time of year. The sweet thin skinned lemons the perfect addition to chicken. This easy Provençal inspired dish feels a bit like Summer, even when it is not.

Oven to 400. Of course. Salt, pepper and olive oil skinless boneless chicken thighs that you have put in a baking dish. I prefer skinless for this as it produces way less fat, and the sauce at the end becomes part of the dish. I prefer thighs to white meat for this, as they stay moist. If you are not a dark meat fan, then for sure try with breast meat, just watch super carefully to not over cook the meat.

Then add a few sprigs of rosemary and a handful of olives. Cut up Meyer lemons, some halved and some quartered, tucking them here and there among the chicken. Lastly, pour over a bit of good white wine to moisten the entire mixture. Bake/roast in the oven for 45 minutes or until the chicken registers 165 degrees on a thermometer. Several times during the cooking process, move things around a bit in the dish. Start spooning over the juice that is being created over the meat. Add more white wine if you think more liquid is needed.

End result, you will get super moist chicken along with an amazing sauce that the lemons, olives, rosemary, olive oil and the chicken drippings have produced. Serve over basmati or jasmine rice or egg noodles, being sure to ladle over that precious sauce. The Meyer lemons are edible, skin and all, so give those a try too. This is easy enough for a week night meal but also has an earthly quality that makes for a stellar meal to serve to guests.



 

 

Plums Roasted with Chicken & Green Olives

20140913-074510.jpg A super easy meal to make as the plums are so plentiful right now. Halve plums and take out pit. Add to chicken filled baking dish alongside green olives, minced garlic, S&P, extra virgin olive oil, and a splash of white wine. Cook at 400 degrees until chicken is done. Serve over egg noodles or rice. Many of the plums breakdown and create a glorious sauce and others remain intact and look great nestled up next to the chicken. Apologies, we were so hungry after this came out of the oven that I forgot to click a photo of it plated up. Perfect for a week night meal but also lovely to serve to guests.



 

 

Ted’s Tip No. 10

20140908-052843.jpg Fresh herbs make the perfect base when you are baking/roasting a piece of fish or chicken. Simply lay either on top of fresh herbs that you put on the bottom of a baking dish. Add a little white wine or olive oil or both and get set for a seriously infused herbaceous treat when all is said and done.