Category: Meat / Poultry

One-Pot Chicken Dinner

This may be the best chicken I ever made! I used a peculiar method of mixing two totally incompatible cooking techniques: roasting and braising. Crazy right? But it worked. And, it’s a One-Pot Chicken Dinner!

Nothing is more satisfying than making a meal in one pot. A One-Pot Chicken Dinner is even better! Cooking the chicken on the bone with the skin on creates a very moist chicken. And using a herb butter mix and both under and over the skin of the chicken delivers outstanding flavor.

I’ve recently come across a few recipes for roasting a chicken in a heavy-duty pot such as a LeCreuset Dutch oven, which is an iron pan with an enamel coating. An excellent braising vehicle. The idea of using it to roast seemed a bit odd at first. Usually you want a roasting pan that has lower sides to allow the heat to reach the chicken and brown the skin. The problem with this method is that the breast is done before the thigh meat and continued cooking makes the breast meat dry.

It’s Really an Uncovered Braise

I thought I’d give this method a try and see what happens. My take is that it’s an “uncovered braise.” Leaving the cover off allows the top to get some color, but the cooking environment is still quite moist and the skin doesn’t crisp all over like a roasted chicken. However, the flavor and the moistness of the chicken is by far the best I’ve ever had! And, most importantly both the thigh meat and the breast are done at the same time. The intensity of the heat from the high sides of the pot accomplishes this beautifully and those high sides also keep moisture in the pot, preventing the chicken from drying out. A win win!

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I chose to use a lower cooking temperature than I saw in some recipes. I did start out at 475 degrees F for the first 20 minutes. The chicken gets a little color on the top and the pan heats up quickly. I then chose 300 degrees F for the cooking time vs. 350 degrees recommended in other recipes. This is more of the braise approach – low and slow.

Add vegetables to this for a one-pot dinner. Start with onions and garlic as the base, some thinly sliced red potatoes and anything else you like. I included some chopped chard, both stems and leaves. Don’t forget some fresh herbs, such as rosemary, thyme and/or parsley, salt, and pepper.DSCN5066

Rub a combination of melted butter, more of the herbs, garlic, lemon zest, salt and pepper under and over the skin and pop a quartered lemon into the cavity with a little salt and pepper.

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Cooking the chicken on top of the vegetables and letting all the flavors marry is a wonderful way to get dinner done in one pot. Check to make sure your potatoes are completely cooked. If not, finish on the stovetop while the chicken rests and then stir in the coarsely chopped chard leaves to wilt.

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Place the vegetables on a warm platter and top with the carved chicken.

The entire recipe can be prepared in advance, just take it out of the refrigerator an hour or so before roasting to let the pan warm up or add 5-7 minutes to the initial cooking time.

 

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One-Pot Chicken Dinner

Nothing is more satisfying than making an entire meal in one pot. A One-Pot Chicken Dinner is even better! Cooking the chicken on the bone with the skin on creates a very moist chicken. And using a herb butter mix and both under and over the skin of the chicken delivers great flavor.

  • Author: Trish Lobenfeld
  • Prep Time: 30 mins
  • Cook Time: 80 mins
  • Total Time: 1 hour 50 mins
  • Yield: 8 portions 1x
  • Category: Chicken
  • Method: Roast/Braise

Ingredients

Scale
  • 2 bunches rainbow chard
  • 1 tablespoon unsalted butter or olive oil
  • 1 large onion, sliced
  • 3 large red potatoes, thinly sliced
  • 4 cloves garlic, sliced
  • 2 tablespoons chopped rosemary
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped parsley
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons melted butter
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped thyme
  • 2 tablespoons chopped parsley
  • 3 cloves garlic, minced
  • zest of one lemon
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 three to four pound roaster
  • coarse salt
  • freshly ground pepper
  • 1 lemon quartered
  • Garnish
  • More freshly chopped herbs

Instructions

  1. Preheat the oven to 475 degrees F.
  2. Wash the chard and separate the leaves from the stems. Trim the stem bottoms and mince. Roughly chop the leaves and save for later.
  3. Grease the bottom of the pan with the butter or pour in the oil.
  4. Add the chard stems, onion, potatoes, garlic, rosemary, thyme, parsley, salt and pepper. Toss to combine.
  5. Combine the melted butter, rosemary, thyme, parsley, garlic, lemon zest, salt and pepper. Lift up the skin and using one-half of the butter mixture rub all over each breast and on the legs and thighs. Rub the remaining butter on the outside of the chicken.
  6. Sprinkle the inside of the chicken with a little salt and pepper and stuff in the lemon quarters.
  7. Tie the legs and place on top of the vegetables.
  8. Place the chicken in the preheated oven and roast for 20 minutes. Reduce the heat to 300 degrees F and cook for another 25-30 minutes per pound. The internal temperature of the chicken should register 170 degrees F.

Notes

The recipe can be prepared in advance, just take it out of the refrigerator an hour or so before roasting to let the pan warm up or add 5-7 minutes to the initial cooking time.

 

 

 

Shellfish and Sausage Gumbo

Cajun Cuisine

I was looking for something different to make for dinner the other night and Shellfish and Sausage Gumbo came to mind. I’d never made a gumbo before and did some research. There is a spice mix called Cajun spice mix that I was pretty sure I could find at Fairway. While I was there I picked some petite lobster tails, shrimp, scallops, and sausages.

Any gumbo requires a roux. This is a thickener made of equal amounts by weight of vegetable oil or butter and flour. For this style of Louisiana cooking, a dark roux is preferred for the depth of flavor it brings to the dish. The thickening power is weakened by the long cooking time but that’s easily remedied by adding okra to the pot or sprinkling a little filé powder (dried and ground leaves of the sassafras tree) to each bowl.

Cajun Cuisine

The Roux

There are two ways to make a roux either on the stovetop (30-40 minutes) or in the oven (1 ½ hours). I was in no hurry that afternoon, wanted to do some other things, and opted to make the roux in the oven. The stovetop version requires a little more attention. The oven version you have to stir a couple of times, so I set the timer for 30 minutes twice and gave a quick stir each time.

I diced up lots of aromatics: onions, celery, green and red bell peppers, scallions and garlic for a flavorful base with chicken stock, fire-roasted tomatoes and sausages.

To easily extract the lobster tails, I cut through the underside with kitchen shears before cooking. I wanted the lobster shells in the broth to add flavor and removed them before serving. These went in first for ten minutes followed by the shrimp and scallops and cooked for another 5-6 minutes. Don’t boil or the seafood toughens.

Cajun Cuisine

Mound some rice in a bowl and surround with the gumbo and top with a handful of sliced scallion greens.

 

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Shellfish and Sausage Gumbo

Cajun Cuisine

Don’t skimp on the dark roux – it adds lots of flavor that is typical of a gumbo. Use file powder to thicken the gumbo, let each individual sprinkle over his/her own bowl.

  • Author: Trish Lobenfeld
  • Prep Time: 45 mins
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 mins
  • Yield: 6 portions 1x
  • Category: Stews and Braises

Ingredients

Scale
  • 2 ounces vegetable oil
  • 2 ounces all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • 1 ½ teaspoons coarse salt
  • 1 cup diced celery
  • 1 cup diced bell peppers
  • 1 cup sliced scallions
  • 2 tablespoons minced cloves garlic
  • 1 tablespoon Cajun spice mix
  • 4 smoked sausages, cut into 1-inch pieces
  • 4 cups stock
  • 1 can (15.5 ounces) fire-roasted or diced tomatoes
  • 4 petite lobster tails
  • 12 large shrimp, peeled and deveined
  • 6 sea scallops
  • 3 cups cooked rice
  • GARNISH
  • Sliced scallions

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Whisk the oil and flour together in a large Dutch oven or heavy-bottomed saucepan. Place in the preheated oven and cook for 1 ½ hours, stirring 3 times.
  3. Stir in the onion and salt and sweat for 10 minutes.
  4. Add the celery, peppers and scallions to the roux and continuing cooking, stirring occasionally for 5 minutes.
  5. Stir in the garlic and Cajun spice mix and cook until fragrant.
  6. Add the sausages, stock and tomatoes; bring to a boil, lower the heat and simmer for 30 minutes.
  7. The stew can be made in advance to this point. Thirty minutes before dinner, bring the gumbo back to a boil and then add the lobster tails. Simmer for 12 minutes.
  8. Add the shrimp and scallops and continue cooking on low for 5-6 minutes.
  9. Serve over rice and garnish with scallions.

Notes

Don’t boil the gumbo after adding the shellfish; it gets very tough.

 

 

Mediterranean Braised Lamb Shanks

We started March with almost summer-like temperatures in the mid-70s and now the first day of spring, we’re expecting a snow storm! I decided to take advantage of the hopefully last cold days to make Mediterranean Braised Lamb Shanks in the slow cooker. Always make a braise the day before, the flavors are much better and it gives you an opportunity to easily remove the fat before reheating.

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Eric went to Stew Leonard’s and picked up some beautiful grass-grown lamb shanks from the Amish country. For the Mediterranean flavors, I’m using sundried tomatoes, Dijon mustard, herbes de Provence, saffron and a lovely Italian red wine. I had ¾ cup of cornmeal in the cupboard and decided to make a soft polenta with some sautéd shaved Brussels as my sides.

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The snow came Sunday night and it was a beautiful sight to wake up to this morning! The sun glistening on the snow-covered limbs and a brilliant blue sky. The snow didn’t even stick to the paved surfaces and the barely three inches we got are melting away quickly!DSCN5036

 

Goodbye Winter!

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Happy Spring everyone!

 

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Mediterranean Braised Lamb Shanks

A flavorful Mediterranean Braised Lamb Shank recipe for the slow cooker. Cook the day before to allow the flavors to come together and to let the fat set for easy removal.

  • Prep Time: 45 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 45 mins
  • Yield: 8 servings 1x
  • Category: Lamb
  • Method: Stew/Braise

Ingredients

Scale
  • 8 Lamb shanks
  • kosher salt
  • freshly ground pepper
  • 2 tablespoons olive oil, plus more if needed
  • 2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 8 cloves garlic, coarsely chopped
  • 2 cups dry red wine
  • 1 cup sundried tomatoes, not packed in oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dried herbes de Provence
  • Pinch saffron
  • 1 can (15 ounces) diced tomatoes
  • 1 cup stock or water
  • GARNISH
  • ¼ cup pitted and sliced Nicoise olives
  • ¼ chopped rosemary, thyme and parsley
  • zested lemon peel

Instructions

  1. Generously season both sides of the lamb shanks.
  2. Heat the oil in a large Dutch oven and brown the lamb shanks in batches.
  3. Add a little more oil if needed and stir in the onions, celery, carrots and garlic. Cover and sweat for 5 minutes, stirring once.
  4. Add the wine, sundried tomatoes, mustard, herbes de Provence and saffron, stir to combine, bring to a boil and reduce by three-quarters.
  5. Stir in the tomatoes and stock/water. Add the lamb shanks, cover and cook on low for 6-8 hours, until fork tender.
  6. Combine the olives, herbs and lemon peel. Plate the lamb and sprinkle the garnish over the top.

Keywords: stew, braise, lamb stew, slow cooking

Veal Marsala

veal marsala finished

Veal Marsala is a quick and easy Italian dish comprised of sautéed veal scallops, mushrooms, shallots, Marsala wine, and a healthy dose of chopped parsley.

Quick Tips

Watch our video on how to clean mushrooms here.

Browning Mushrooms

Place the mushrooms in a single layer in the hot pan with the melted butter and hot oil. Cook on high heat for 1 minute and don’t stir; this caramelizes the mushrooms. Then toss and continue cooking another 2-3 minutes, stirring occasionally, until the mushrooms are wilted.

Thickened Sauce

If you like, you can lightly dust the veal in 1/2 cup of flour, placed in a pie pan for ease of dredging. This does promote additional browning and thickening of the sauce. I prefer to cook the veal au natural.

As an alternative, use a cornstarch slurry, which leaves the sauce translucent, the flour makes an opaque sauce. Thoroughly combine 1 tablespoon cornstarch with 2 tablespoons cold water and drizzle into the hot sauce stirring constantly, until you reach a desired consistency; you won’t need to use the entire slurry, which would make the sauce too thick.

Cook in Batches

To avoid steaming the veal scallops, cook in batches, add a little more oil to pan as needed. Hold the cooked veal on a warm platter.

To Finish

Add the marsala wine and the sauce with mushrooms to the pan and bring to a boil; be sure to scrape the bottom of the pan to release any of the delicious tidbits from browning the veal.

If you want to use the cornstarch slurry, now is the time.

Stir in the parsley and pour over the veal.

Time your side dishes to finish up by the time you add the sauce to the pan and everything is hot and ready together.

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Veal Marsala

veal marsala in saute pan
Here’s a quick and easy dinner for a romantic dinner date at home.
  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Category: Veal

Ingredients

Scale

1 tablespoon olive oil
1 tablespoon unsalted butter
12 ounces cleaned and sliced mushrooms, such as cremini, shiitake, or button or a mix of each kind
½ teaspoon kosher salt
¼ cup minced shallots
1 cup reconstituted demi glace or stock
2 pounds veal scallops
kosher salt
freshly ground pepper
2 tablespoons olive oil
½ cup Marsala wine
1/4 cup chopped parsley

Instructions

Watch our video on how to clean mushrooms here.
Browning Mushrooms

Place the mushrooms in a single layer in a large hot skillet with the melted butter and hot oil. Cook on high heat for 1 minute and don’t stir, to caramelize the mushrooms. Then stir and continue cooking another 2-3 minutes, stirring occasionally, until the mushrooms are wilted.

Stir in the shallots and salt and cook another minute. Add the demi-glaceor stock and bring to a boil. Lower the heat and simmer for a couple of minutes.

Prepare the Veal

If you like, you can lightly dust the veal in 1/2 cup of flour placed in a pie pan for ease of dredging. This does promote additional browning and thickening of the sauce, but I prefer to cook the vealau natural, just sprinkle both sides of each scallop with salt and pepper.

Thicken the  Sauce (optional)

The flour creates a fond on the bottom of the skillet and when you add the liquid back to the pan, scrape the bottom to release these flavorful tidbits and the remains of the flour will thicken the sauce slightly.

As an alternative to flour, use a cornstarch slurry, which leaves the sauce translucent, the flour makes an opaque sauce. Thoroughly combine 1 tablespoon cornstarch with 2 tablespoons cold water and drizzle into the hot sauce stirring constantly, until you reach a desired consistency; you won’t need to use the entire slurry, which would make the sauce too thick.

You can either leave the sauce in the pan and use another to sauté the veal, or pour the sauce into a bowl, use a spatula to scrape the pan clean. Wipe with a wet paper towel to clean out the pan so any residual sauce doesn’t burn while you cook the veal.

Cook in Batches

To avoid steaming the veal scallops, cook in batches, add a little more oil to pan as needed. Hold the cooked veal on a warm platter.

To Finish

Add the marsala wine and the sauce with mushrooms to the pan and bring to a boil; be sure to scrape the bottom of the pan to release any of the delicious tidbits from browning the veal.

If you want to use the cornstarch slurry, now is the time.

To finish, stir in the parsley and pour over the veal.

Time your side dishes to finish up by the time you add the sauce back to the skillet and everything is hot and ready together.

Notes

Try our multi-grain rice pilaf as an accompaniment to the veal marsala.

Keywords: sautéed veal, Marsala sauce, veal and mushrooms

 

Veal Stew with Sun-dried Tomatoes

Veal Stew

Sometimes I don’t want to work too hard to make dinner. I don’t want to go out to eat and I don’t want takeout, which is usually disappointing. The fact that it has to travel takes away from the
freshness and reheating it doesn’t make it better. When I spotted veal stew meat in the store the other day, I was in one of those moods. But, when you can use the slow cooker and take advantage of the some of the prepped vegetables, such as the peeled baby onions I spotted, it makes life very easy. I had carrots and sundried tomatoes at home. Veal Stew with Sun-dried Tomatoes!

I prefer not to brown the veal. The pieces are small and tender and browning dries it out. Peel a few large carrots and cut in 1-inch pieces and brown over high heat in butter and oil (about a tablespoon of each) with the peeled onions. Sprinkle a couple of teaspoons each kosher salt and herbes de Provence over the vegetables, add a cup of sundried tomatoes (not packed in oil) and a cup of dry wine (red or white). Bring to a boil and reduce by half. Add one cup reconstituted demi glace from More than Gourmet or stock if you don’t have demi glace, and braise for six hours on low.

Veal Stew

One of my favorite ingredients to add to a veal stew is peas, but my husband hates them. I’ll steam some haricots verts for him and make myself a side of peas sautéed in butter with scallions and tarragon – super delicious – but he’ll never know!

Serve the stew over noodles or along side some ravioli.

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Veal Stew with Sun-dried Tomatoes

Veal Stew

A easy recipe with minimal ingredients – takes only minutes to prepare, the slow cooker does the rest. Use frozen baby onions if you can’t find fresh or don’t want to peel them.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 mins
  • Yield: 6 portions 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 cup baby onions, peeled, or use frozen
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 1 cup sundries tomatoes, oil free
  • 2 teaspoons Italian herb seasoning
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup dry white wine
  • 1 cup demi glace or stock
  • 2 pounds veal stew meat
  • 1 1/2 cups frozen peas

Instructions

  1. Melt the butter in the oil over medium-high heat large Dutch oven the insert of a slow cooker.
  2. Add the onions and carrots and sweat for 4 minutes, stirring as needed.
  3. Stir in the tomatoes, herb seasoning, salt and pepper.
  4. Add the wine and reduce by one-half.
  5. Stir in the demi glace or stock.
  6. Add the meat, stir to combine, cover and and cook on low for six hours in a slow cooker or on the stovetop on very low heat for 1 1/2 hours.
  7. Just before serving, stir in the peas and let cook for 2 minutes.

 

Braised Pork Chops in Sauerkraut

Winter Storm Jonas

In anticipation of the snow storm, I stocked up at Stew Leonards on Thursday. One purchase was two extra thick center-cut pork chops for Braised Pork Chops in Sauerkraut, using Dr. Pickle’s sauerkraut.

Winter Storm Jonas

We’re right in the middle of Winter Storm Jonas. Don’t you love how all storms now have names! I remember some unnamed storms when we lived in NYC, such as the Blizzard of 1978 – 17.7 inches and Metropolitan Snowstorm of 1983 – 17.6 inches. According to the news, the city already has 15 inches and the storm warning goes through 7am tomorrow!

Winter Storm Jonas

We’re only at six inches and the forecast isn’t too bad here. It’s windy (35-40 mph winds) and I’m glad we’re home and warm. The aroma from the pork and sauerkraut is intoxicating and I’m anxiously awaiting dinner!

Winter Storm Jonas

Final tally was 15 inches! Thanks Bren Landscaping & Masonry for the great job of clearing us out!

Dr. Pickle

I met Dr. Pickle at the Larchmont farmer’s market through my friend Ellen. He’s a delightful young guy who sells his pickles at a multiple locations in the NY/NJ area and through mail order. Wish he came to CT!!

Dr. Pickle

He sets up a table surrounded by wooden barrels filled with his half-sour pickles, probably my most favorite pickle of all, giardiniera, spicy peppers, pickled mushrooms and many more.

Dr. Pickle

He even makes olives! A tasting dish is always filled with samples and needless to say, you leave with more than you intended to buy!

Dr. Pickle

Back to cooking…

Braised Pork Chops in Sauerkraut

Generously season the pork chops on both sides with salt and pepper and brown them in oil over high heat four minutes per side. Remove and drain most of the fat.

I don’t drain or rinse Dr. Pickle’s sauerkraut. It’s so fresh and has a nice crunch; it can be eaten without any additional cooking. If you’re using canned sauerkraut, I recommend draining and then soaking it for 20 minutes in cold water. Drain again

To prepare the sauerkraut, combine dry white wine, very thin slices of Granny Smith apple and onion and some caraway seeds in the pot. Because I don’t drain or soak the sauerkraut, I don’t add any more salt at this point. If you use canned sauerkraut, taste it to determine if it needs a little salt after the soaking. Lay the pork chops on top of the sauerkraut, cover and cook on low for 4 hours turning the chops after 2 hours.

 

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Braised Pork Chops in Sauerkraut

If you’re using canned sauerkraut, I recommend draining and then soaking it for 20 minutes in cold water. Drain again, taste and add salt if needed and add ½ cup cold water to make up for the lost liquid.

  • Author: Trish Lobenfeld
  • Prep Time: 25 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 25 mins
  • Yield: 4 portions 1x
  • Category: Pork
  • Method: Slow Cooking

Ingredients

Scale
  • 2 thick center-cut pork chops
  • kosher salt
  • freshly ground pepper
  • 2 tablespoons olive oil
  • 1 pint sauerkraut
  • 1 medium onion, thinly sliced
  • 1 Granny Smith apple, peeled, cored and thinly sliced
  • ½ cup dry white wine
  • ½ cup cold water, if you drained the sauerkraut
  • 1 teaspoon caraway seeds

Instructions

  1. Generously season both sides of the pork chops with salt and pepper.
  2. Heat the oil in a large Dutch oven or heavy-bottomed pot over high heat and sear the chops for 4 minutes per side. Remove to a plate and drain the fat from the pot.
  3. Stir in the sauerkraut, onion, apple, wine (water if needed) and caraway seeds and bring to a boil.
  4. Return the chops to the pot, placing them on top of the sauerkraut and cover the pan.
  5. Reduce the heat to barely a simmer and cook for 2 hours. Turn the pork chops and cook for another 2 hours. The chops are ready when they’re fork tender.

 

Steak with Green Peppercorn Sauce

Steak au Poivre with a little twist using mini bell peppers served with creamed spinach and roasted butternut squash.

When I cleaned out the pantry during my reorganization spree this month, I came across a jar of brined green peppercorns and I was inspired to make Steak with Green Peppercorn Sauce. This is a favorite dish of
ours, and one I had for the first time on our honeymoon at Euphemia Haye in Longboat Key. That was almost 35 years ago and I see the steak is still on the menu!

I decided on filet mignon for the steak and spinach and roasted butternut squash as the sides. I had previously picked up a bag of mini assorted bell peppers and thought they would make an interesting twist on this recipe. I like to prep meals in advance, this makes dinner less hectic and it also means that many of the pots and pans and cooking utensils are already washed.

Spinach contains lots of water and I prefer to precook it to get rid of excess moisture, which thins the sauce. Place the spinach in a large saucepan with a little cold water, cover and cook over medium-high heat until wilted, about 2-3 minutes.

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Remove the tops of six of the mini peppers (mixing up the yellow, orange and red) and then use a vegetable parer to scoop out the seeds and ribs. Slice them into thin rings and toss them into a sauté pan with a little olive oil and unsalted butter (about 1 tablespoon each), a small minced shallot, about a tablespoon of green peppercorns, a few sprigs of fresh thyme and good covered for a few minutes. Pour in a little dry white wine (1/2 cup) and reduce bit before adding a cup of heavy cream. The sauce is ready once it comes to a rapid boil.

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I had purchased already cut butternut squash, which I tossed with olive oil, salt, pepper and herbes de Provence in a small baking dish. Pop the squash, spinach and sauce went into the fridge for later.

Season both sides of the filets with lots of freshly ground pepper and salt and then place them in a super hot sauté pan with a little olive oil and cook two minutes each side. To finish the cooking,  po the pan in a 350 degree F preheated oven for 10 minutes for medium rare.

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Let the filets sit on a cutting board and add 1/4 cup bourbon to the sauté pan. To soften the harshness of the alcohol, I lit the bourbon and let it burn out.

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Stir in the sauce (removing the thyme sprigs) and reheat.

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Slice the meat and spoon the peppers over the top. Stir in the spinach to the remaining sauce and reheat. Place the creamed spinach around the sliced meat and then scattered the roasted squash on top of that.

This is a rich dinner, one you might consider making for a special occasion.

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Steak with Green Peppercorn Sauce

Steak au Poivre with a little twist using mini bell peppers served with creamed spinach and roasted butternut squash.

This recipe uses brined green peppercorns, freshly ground black pepper and sliced fresh mini bell peppers for a little twist on this classic recipe. Prep this dish in advance to make clean up easy.

  • Author: Trish Lobenfeld
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins
  • Yield: 4 portions 1x
  • Category: Beef
  • Method: Saute

Ingredients

Scale

Sauce

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 6 whole mini bell peppers, tops, inner ribs and seeds removed
  • 1 small shallot, minced
  • 1 tablespoon drained brined green peppercorns
  • 3 sprigs fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • Meat
  • 3 eight-ounce filet mignon steaks
  • kosher salt
  • freshly ground pepper
  • 1 tablespoon olive oil
  • 1/4 cup bourbon

Instructions

Sauce

  1. Melt the butter with the oil in a saute pan over medium heat.
  2. Stir in the peppers, shallots, peppercorns, thyme and salt; cover and sweat for 3 minutes.
  3. Add the wine and boil for a couple of minutes.
  4. Add the cream and cook until it comes to a rapid boil.
  5. Remove to a storage container.
  6. Meat
  7. Preheat oven to 350 degrees F.
  8. Generously season both sides of the steaks with the salt and pepper.
  9. Heat the oil over high heat.
  10. Add the steaks when the oil is almost smoking and cook for 2 minutes per side.
  11. Pop in the oven for 10 minutes for medium rare.
  12. Remove to a cutting board to rest.
  13. PUTTING IT ALL TOGETHER
  14. Add the bourbon to the meat pan, ignite and let burn. Add the sauce, discarding the thyme sprigs, to the pan and reheat.
  15. Slice the meat, place on a warm platter and cover with the peppers from the sauce.
  16. Stir the spinach into the sauce and reheat. Place the spinach along the outside of the sliced steak.

 

Roasted Chicken Noodle Soup

Roasted Chicken Noodle Soup

I always have pint jars of chicken noodle soup in the freezer. With the arrival of fall, soup is one of my favorite lunchtime meals and Roasted Chicken Noodle Soup is my all-time favorite.

Sometimes, I don’t have the time to roast a chicken, but I want to replenish my supply as quickly as possible. That supply dwindles even quicker when the girls come home to visit; they “steal” my soup! They also “steal” the TP. Sometimes I think they come to visit just to wash their clothes and shop in the pantry and in the cleaning supplies in the basement. Just kidding ☺ (maybe….)

My quick and easy method to restock the freezer is to pick up a store-made rotisserie-roasted chicken. Every store has them these days and in general, they are all delicious.

Take the cover off the roast chicken when you get home to let it cool a little while you prep the stock.

Roasted Chicken Noodle Soup

Whenever we have a whole chicken I freeze the carcass for soup. I happen to have three in the freezer plus the one I just purchased.

Roasted Chicken Noodle Soup

Pull the meat off the chicken and place the bones in the pot with the frozen ones. Substitute a couple of pounds of chicken wings in lieu of the bones.

Roasted Chicken Noodle Soup

Make sure to use the bones!

Roasted Chicken Noodle Soup

Quarter up a couple of onions, chunk up three celery stalks and three carrots, add a few sprigs of parsley and a half dozen peppercorns. Cover this with cold water and bring to a gentle simmer. Continue cooking for a couple of hours, occasionally skimming any foam from the top of the broth.

Roasted Chicken Noodle Soup

Thinly slice four celery stalks and four carrots. Cut the chicken meat into bite-size pieces; you should get about five or six cups.

Roasted Chicken Noodle Soup

Strain the chicken stock through a sieve into a clean pot in batches and be sure to press down on the chicken and vegetables to get all the juices.

Roasted Chicken Noodle Soup

If you have used frozen pre-cooked chicken bones, residual salt may have flavored the stock. Give a quick taste to check before using the recommended amount in the recipe. If you have used chicken wings, you can cool and refrigerate the stock overnight to defat in the morning before continuing with the recipe.

Add the celery and carrots to the stock and bring to a gentle boil and cook for 15 minutes. Stir in the chicken and the noodles and cook until the noodles are done (check package instructions for timing). I prefer the yolkless noodles; they don’t get as soft as an egg noodle.

Roasted Chicken Noodle Soup

I like my soup on the drier side, lots of noodles and less broth. If you like a brothy soup (lots of liquid) cook the noodles separately in salted water and then add to the stock. They will absorb only a modest amount of the stock.

Freeze in pint-size jars.

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Roasted Chicken Noodle Soup

Roasted Chicken Noodle Soup

If you have used frozen chicken, residual salt may have flavored the stock. Give a quick taste to check before using the recommended amount in the recipe.

  • Author: Trish Lobenfeld
  • Prep Time: 25 mins
  • Cook Time: 2 hours 30 mins
  • Total Time: 2 hours 55 mins
  • Yield: 3 quarts 1x
  • Category: Soup

Ingredients

Scale
  • 1 rotisserie-roasted chicken or oven-roasted chicken, meat removed
  • 2 onions, peeled and quartered
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 4 sprigs fresh parsley
  • 5 peppercorns
  • 34 chicken carcasses or 2 1/2 pounds of fresh chicken wings
  • 2 cups thinly sliced carrots, in coins (four carrots)
  • 2 cups thinly sliced celery (four celery stalks)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 4 cups diced roast chicken meat
  • 1 pound package of yolk-free egg noodles
  • 1/2 cup chopped fresh parsley

Instructions

  1. Let the roasted chicken cool slightly and then pull the meat off the bones.
  2. Place the chicken bones, onions, celery, carrots, parsley and peppercorns in a 7-quart Dutch oven or large pot, cover with cold water and bring to a gentle simmer. Continue cooking for a couple of hours, occasionally skimming any foam from the top of the broth.
  3. Strain the chicken stock through a sieve into a clean pot in batches and be sure to press down on the chicken and vegetables to get all the juices.
  4. Add the carrots, celery, salt and pepper and bring to a gentle boil for 15 minutes.
  5. Stir in the chicken and the noodles, return to a gentle boil and continue cooking according to the timing on the noodle package.
  6. Stir in the parsley.

 

Spicy Beef Chili

My cousins are driving down from Conesus NY tomorrow for lunch; we’re having Spicy Beef Chili and garlic bread with triple chocolate and pumpkin biscotti for dessert.

They make a round trip in one day, five hours each way! Yes, they’re a little nuts but Linda and Cyndi love road trips and Linda’s husband Dave is a good sport and comes along too. The reason for the short visit is they live on a farm. Not a food farm, a horse farm, and the animals need them back in time for dinner.

The farm has been in the family since I was a little kid. I remember spending many weekends there and learning how to groom the horses and muck a stall. I’m glad my little rascal Lacy is not as labor intensive!

Lacy

I hadn’t given the menu much thought. Lunch is somehow much easier than a dinner party; there were no to do lists or even a grocery list. When I got to the meat counter they had some coarsely ground Black Angus beef for chili and that was my inspiration. I picked up some bell peppers, a jalapeño, a head of garlic, canned fire-roasted diced tomatoes and kidney beans. I didn’t give much thought to the garnishes until later and Eric will pick those up tomorrow am and get a baguette for the garlic bread.

A good rule to remember when chopping vegetables is to look at the size of the ingredients in the recipe. In this case, the kidney beans. Cut the bell peppers into a dice similar in size to the beans. This allows a nice combination of ground meat, peppers, bean and tomato to get on a spoon and you enjoy all the flavors together in one mouthful.

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The jalapeño, however, should be minced. The smaller the cut the more cells that are exposed and more flavor transfers to the chili. Also, you don’t want to be the one to get a large piece, especially if it’s particularly hot!

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Ground beef cooks up quickly, no long braising needed, and this chili comes together in about an hour and a half. Start by browning the meat on high in a couple tablespoons of olive oil and break it up into crumbles with the edge of a wooden spoon.

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Add the onions and cook five minutes. Add the chopped peppers, jalapeño, garlic, and the spices. Stir into the meat; the fat and heat release the essential oils of the all those delicious spices more effectively that liquid. Cook and stir occasionally for five minutes.

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Stir in the tomatoes and stock and simmer for 45 minutes.

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Add the drained beans and cook until heated through, about five minutes.

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Put out bowls of sour cream, shredded cheese and thinly sliced scallions to top off the chili.

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It’s a delicious fall lunch that hopefully will keep them full for their long trek home along with some baggies of biscotti for snacking.

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Beef Chili

Ground beef cooks up quickly, no long braising needed, and this chili comes together in about an hour and a half. Adding the spices into the meat and vegetables allows the spices to bloom in the fat before adding the liquids.

  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 15 mins
  • Yield: 8 portions 1x
  • Category: Beef

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef
  • 2 cups diced onion (1 large onion)
  • 1 each red and yellow bell pepper, cored, seeded and diced
  • 2 tablespoons jalapeño, minced (1 large jalapeño)
  • 1 tablespoon garlic cloves, minced (4 large cloves)
  • 1 tablespoon dried, ground ancho chili
  • 1 tablespoon dried, ground coriander
  • 1 tablespoon dried, ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons Kosher salt
  • 1 teaspoon dried, ground chipotle
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 2 dried bay leaves
  • 2 cans (14.5 ounces each) fire roasted tomatoes
  • 1 cup beef stock
  • 2 cans (15.5 ounces each) kidney beans, rinsed and drained
  • Garnishes
  • sour cream, shredded Cheddar or Monterrey Jack cheese, thinly sliced scallions.

Instructions

  1. Heat the olive oil in a 7-quart Dutch oven or large heavy-bottomed pot over high heat. Add the beef and brown while crumbling the meat with the edge of a wooden spoon.
  2. Add the onions and cook for 5 minutes.
  3. Stir in the bell peppers, jalapeño, garlic, ancho chili, coriander, cumin, oregano, salt, chipotle, cinnamon, paprika, thyme and bay leaves and cook on medium-high for five minutes.
  4. Stir in the tomatoes and stock and simmer for 45 minutes.
  5. Add the beans and continue cooking another 5 minutes, until the beans are hot.

Notes

Chili freezes well.

Chicken Nuggets

Family Dinner

I wrote about family dinner a few years back. Dinner with the girls in our early years was a bleak affair until I realized what I was doing wrong. Even though there were still the occasional glasses of
spilled milk and not everything I made was appreciated, chicken nuggets were a frequent default meal, we were talking and enjoying each others company. My girls even grew up to love all kinds of food and have become accomplished cooks to boot!

The biggest breakthrough was when Claire grew tired of making all of her friends accommodate her food issues, and ironically, she’s now become quite the adventurous eater. She wouldn’t eat any meat other than chicken growing up and certainly no seafood. Imagine my surprise when her very first attempt at venturing into the non-vegetarian world was eating raw oysters—and loving them!

 

Despite the fact that dinnertime was stressful, I made an effort to do it properly and make it an event. I thought nothing of this until Margot’s and Claire’s friends started coming over to join us for meals. They would remark on the cloth napkins, the place settings, the fact that we all sat down together rather than ferrying plates off to other corners of the house.

Table Setting

A typical family dinner setting. Now that the girls are adults, wine for all!

“What, no vegetables?” Margot asked one night when I’d forgotten to put them on the table. I went to get them and remarked that I was surprised that she actually wanted vegetables for a change.
“Oh I’m not going to eat them,” she replied. “I just thought it was weird that there weren’t any.”
Sigh.

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In the end, both of my daughters grew up to love food and cooking. I like to believe that my influence had an effect, even if it took decades to emerge. My daughters grew up seeing me cook most nights. Forcing kids to help with cooking can undermine any love they might develop for it, so I included them by giving them small tasks like setting the table and helping with cleanup. I tried to give them a say in what we ate, as they’d be more excited about dinnertime if they knew they were getting their favorites, such as spaghetti or chicken nuggets with mustard.

I also encouraged them to spend time with me in the kitchen, even if there weren’t any tasks for them. I’d get them to keep me company while I cooked and they did their homework or just told me about their day. Giving them memories of the kitchen as a place of togetherness set the stage for them to do the same in their own lives.

Fresh cut bouquet for centerpiece

Chicken nuggets were a favorite with my kids, which they dipped in mustard. Make these simple chicken nuggets and celebrate family dinner with some broccoli florets on the side and let them eat with their hands!

If the chicken nuggets are not appealing to the older “kids” panfry a couple of boneless skinless chicken breasts, too. Pound the breasts to make them even in size and cook for four minutes on each side.

Set up three small pans or three pie tins, a baking rack over a sheet of parchment paper and another sheet of parchment paper lined with paper towels.

Place the flour in one pan, the eggs in a second one and beat until frothy and finally the breadcrumbs and cheese (mixed together) in the last.

Family Dinner

 

Cut the tenders into four pieces each.

Family Dinner

 

Sprinkle with salt and pepper. Turn and sprinkle the reverse side with salt and pepper.

Family Dinner

Heat the oil in a large skillet or electric frying pan to 350 degrees F. If you’re using a skillet, a handy tool to use is a surface thermometer, which reads the surface temperature of the oil. Keeping the oil properly heated means the frying food absorbs less oil. After frying two batches, 24 nuggets, I had this much oil left over out of one cup.

Family Dinner

 

Dredge each chicken piece in the flour first, then the egg wash and lastly in the breadcrumbs and cheese.

Family Dinner

Set each piece on the baking rack.

Family Dinner

Once the oil is hot, place the chicken nuggets into the pan with a good inch between piece. Fry for three minutes, turn and fry for three minutes more.

Family Dinner

 

Place the cooked nuggets on the paper towel to drain.

Family Dinner

Serve with your favorite dipping sauce: ketchup, mustard, mayonnaise, or BBQ sauce.

 

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Family Dinner

Family Dinner

Chicken nuggets were a favorite with my kids, which they dipped in mustard. Make these simple chicken nuggets and celebrate family dinner with some broccoli florets on the side and let them eat with their hands!

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 24 chicken nuggets 1x
  • Category: Chicken
  • Method: Panfry

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs (white or whole wheat)
  • 1/2 cup grated Asiago cheese
  • 3 large eggs
  • 1 pound chicken tenders
  • kosher salt
  • freshly ground pepper
  • 1 cup oil

Instructions

  1. Set up three small pans or three pie tins, a baking rack over a sheet of parchment paper and another sheet of parchment paper lined with paper towels.
  2. Place the flour in one pan, the eggs in a second one and beat until frothy and finally the breadcrumbs and cheese in the last.
  3. Cut the tenders into four pieces each.
  4. Sprinkle with salt and pepper. Turn and sprinkle the reverse side with salt and pepper.
  5. Heat the oil in a large skillet or electric frying pan to 350 degrees F. If you’re using a skillet, a handy tool to use is a surface thermometer, which reads the surface temperature of the oil. Keeping the oil properly heated means the frying food absorbs less oil. After frying two batches, 24 nuggets, I had this much oil left over out of one cup.
  6. Dredge each chicken piece in the flour first, then the egg wash and lastly in the breadcrumbs and cheese. Set each piece on the baking rack.
  7. Once the oil is hot, place the chicken nuggets into the pan with a good inch between piece. Fry for three minutes, turn and fry for three minutes more.
  8. Place the cooked nuggets on the paper towel to drain.
  9. Serve with your favorite dipping sauce: ketchup, mustard, mayonnaise, or BBQ sauce.

 

 

Turkey Meatloaf with Honey Mustard Glaze

Back to School Dinner #2

My thoughts turned to Thanksgiving when I was developing this recipe. The bread stuffing my Mom made at Thanksgiving starts with sautéing onions, celery and apples. It’s an intoxicating aroma and an especially evocative one for me. That’s how the apples came to be in the meatloaf. Sage is also an herb I associate with Thanksgiving and it seemed logical to add it to the recipe.

Back to School Dinner #2

Aromatics, eggs and breadcrumbs – the basis of all great meatloaf recipes

Shred the aromatics, onion, celery, apples and garlic, on a grater or in a food processor and combine into the meatloaf mix. No sautéeing necessary.

Back to School Dinner #2

Finely chopped vegetables save time and add lots of flavor.

Meatloaf can be made ahead of time and left in the refrigerator overnight. Even better, make up two or three in one batch, wrap tightly and freeze. Unwrap and the meatloaf goes directly to the preheated oven from the freezer. Plan an extra 10-15 minutes cooking time, depending on the size of the loaf.

Back to School Dinner #2

Free form the loaf and bake on a lined baking sheet for crispy edges.

The honey mustard glaze complements both the turkey and the apples. With a little experimentation, I like a 2:1 ratio of mustard to honey. A little kick and not too sweet, use a mild-flavored honey such as clover.

Back to School Dinner #2

The glaze goes on the meatloaf about ten minutes before it’s done. Aim for an internal temperature of around 155 degrees F.

Back to School Dinner #2

Drizzle the honey mustard glaze on top of the meatloaf and

 

Back to School Dinner #2

brush the glaze over the top and sides.

Let the meatloaf rest 15 minutes before slicing; it needs time to set for even slicing.

In keeping with the Thanksgiving idea, pop some sweet potatoes in the oven to bake along side the meatloaf and finish off the meal with some steamed green beans or Brussels sprouts, either of which can be drizzled with any leftover honey mustard glaze.

If you have any leftovers, meatloaf makes a great sandwich!

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Turkey Meatloaf with Honey Mustard Glaze

Meatloaf can be made ahead of time and left in the refrigerator overnight. Even better, make up two or three in one batch, wrap tightly and freeze. The meatloaf goes directly to the preheated oven from the freezer. Plan an extra 10-15 minutes cooking time depending on the size of the loaf.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 35 mins
  • Yield: 8 portions 1x
  • Category: Turkey
  • Method: Baking

Ingredients

Scale
  • 1/2 cup chunked onion (1 small onion)
  • 1/2 cup chunked celery, (1 celery stalk)
  • 1/2 cup Golden Delicious apple, peeled, cored, and cut into chunks (1/2 an apple)
  • 2 tablespoons freshly chopped sage or 1 tablespoon dried sage
  • 1 tablespoon roughly chopped cloves garlic (4 large cloves garlic)
  • 1 large egg
  • 1 cup dried breadcrumbs
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 pounds ground turkey
  • Glaze
  • 1/4 cup Dijon-style mustard
  • 2 tablespoons mild honey, such as clover

Instructions

  1. Preheat the oven to 400 degrees F and line and lightly grease a rimmed baking sheet with foil.
  2. Place the onion, celery, apple, sage and garlic in the base of a food processor and pulse to a fine chop. Stop and scrape the sides once or twice to get relatively even pieces.
  3. Crack the egg into a large mixing bowl and beat until frothy.
  4. Stir in the chopped vegetables, breadcrumbs, salt and pepper.
  5. Add the turkey and knead to incorporate all the ingredients.
  6. Turn out on the lined baking sheet and form into a loaf.
  7. Bake in the preheated oven for 15 minutes, lower the heat to 300 degrees F and continue cooking for 25 minutes.
  8. Whisk together the mustard and honey.
  9. Remove the meatloaf and generously baste with one-half of the glaze and cook for another ten minutes. Check the turkey for a minimum internal temperature of 165 degrees F.
  10. Let the meatloaf sit at least 10 minutes before slicing. Drizzle with leftover glaze or serve on the side.

Notes

Leftovers make great sandwiches.

 

Chicken with 40 Cloves of Garlic

How to read a recipe.

I’ve seen this recipe for Chicken with 40 Cloves of Garlic many times and just couldn’t wrap my head around the 40 cloves of garlic. It’s ironic because I love garlic and use it in almost everything savory.

This recipe offers me a rare opportunity to use the whole chicken with bone in and skin on. I love the crispy chicken skin and the flavor it imparts to chicken and prefer dark meat over white. My husband, unfortunately, only eats skinless, boneless chicken breasts Delicious, but limiting.

Peeling 40 cloves of garlic is a bit time consuming. I recently saw this new technique for peeling garlic where you put the garlic cloves in a container, close it and shake for 20 seconds. The garlic is supposed to come out completely peeled. I didn’t have much success. It loosened the skins, but I still had to peel them. I don’t know if I didn’t shake hard enough, but I’m back to smacking the garlic with the flat side of the knife. It works better.

How to read a recipe.

The sweetness of cooked garlic is apparent in this delightful sauce. I boiled up some ravioli and steamed spinach to serve with the chicken and the sauce was delicious with all. This is definitely a chicken dish that we’ll have over and over again.  Can’t believe I waited so long to try this.

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Preheat the oven to 350ºF.

Spread the garlic over the bottom of a roasting pan and lay the thyme sprigs across the top of the garlic.IMG_2240

Heat the oil in a frying pan over high heat.

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Season the chicken, both sides, with the salt and pepper.

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Sear the chicken for three minutes, skin slide down. Don’t crowd the pan, sear in batches as needed.

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Turn and cook for one minute more.

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Lay the seared chicken on top of the garlic cloves and thyme sprigs in the roasting pan.

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Add the cognac and wine to the frying pan, bring to a boil and deglaze the pan by scrapping the fond with a wooden spoon. Reduce the liquid to one-quarter cup. Stir in the chicken stock and lemon zest and bring to a boil.

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Pour the sauce over the chicken and bake for 45 minutes, or a little longer if refrigerated, or until the chicken registers 175ºF on a meat thermometer.

Note: The chicken can be made ahead to this point. Cover and refrigerate. Take out of the refrigerator about 30 minutes before roasting.

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Remove the chicken to a warm platter.

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Boil the sauce to reduce it for five minutes.

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Discard the thyme sprigs, whisk the lemon juice, minced thyme and butter into the sauce. At this point, you can leave the sauce as it, mash the garlic or blend to a puree in a food processor or with an immersion blender.

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Pour the sauce over the chicken or serve on the side.

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Roasted Chicken with 40 Garlic Cloves

How to read a recipe.

If the garlic cloves are large, cut them in half to make sure they soften. There is more than enough sauce for the chicken. Use the extra to sauce pasta or rice as a delicious side with the chicken.

  • Prep Time: 30 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 45 mins
  • Yield: 6 servings 1x
  • Category: Chicken
  • Method: Pan Roast

Ingredients

Scale
  • 40 garlic cloves, peeled and trimmed
  • 6 sprigs of fresh thyme
  • 2 tablespoons olive oil
  • 1 whole roasting chicken cut into eight pieces
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup cognac
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • zest of one lemon
  • juice of one lemon
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced thyme

Instructions

  1. Spread the garlic over the bottom of a roasting pan and lay the thyme sprigs across the top of the garlic.
  2. Heat the oil in a frying pan over high heat.
  3. Season the chicken, both sides, with the salt and pepper.
  4. Sear the chicken for three minutes, skin slide down. Don’t crowd the pan, sear in batches as needed.
  5. Turn and cook for one minute more.
  6. Lay the seared chicken on top of the garlic and thyme in the roasting pan.
  7. Add the cognac and wine to the frying pan, bring to a boil and deglaze the pan by scrapping the fond with a wooden spoon. Reduce the liquid to one-quarter cup.
  8. Stir in the chicken stock and lemon zest and bring to a boil.
  9. Pour the sauce over the chicken.
  10. Bake in the preheated oven for 45 minutes or a little longer if refrigerated. The chicken is done when the internal temperature registers 175ºF on a meat thermometer.
  11. Remove the chicken to a warm platter and boil the sauce to reduce it for about five minutes.
  12. Discard the thyme sprigs, whisk in the lemon juice, minced thyme and butter into the sauce. At this point, you can leave the sauce as it, mash the garlic with the back of a fork or blend to a puree in a food processor or with an immersion blender.
  13. Pour the sauce over the chicken or serve on the side.

Notes

The chicken can be made ahead to this point. Cover and refrigerate. Take out of the refrigerator about 30 minutes before roasting.