From our Food Goddess, TaMara:
I’m travelling this weekend, but didn’t want to leave you without a recipe exchange two weeks in a row. This is a repeat from several years ago (have we really been doing it that long?). My life is pulling me in twelve different directions right now and only a few do I have control over. That probably means between now and the big holidays, we’ll have more repeats. Once I move into my new house, I’ll be back into the cooking groove…and in a better kitchen that doesn’t make feel all stabby and want to throw things.
I have a couple of recipes that I made recently that I’ll try and put together for next week. But no promises, if next week unfolds anything like this week.
No Bixby update this week, but a few pictures of how much he’s grown, here. There is no hiding his Great Dane lineage now. BTW, in case you didn’t know it, Mrs. J works at the local shelter and JeffreyW always have lots of photos of the residents. This is a particularly cute bunch.
On to the recipes:
Chicken is our default theme tonight.
First up, Quick and Easy Barbecue Chicken, recipe here.
Grilled Lime Chicken, and additional marinade ideas, here.
JefferyW is fond of Chicken Marsala, photos and recipe here.
I’ll be out trick or treating with eight year olds tonight. What are you scaring up for the weekend? Cooking up anything good in your cauldron?
Tonight’s featured recipe:
Braised Italian Chicken
8 bone-in chicken thighs, skin on
Olive oil
Flour
Dried: basil, oregano, rosemary, cayenne pepper, pepper, salt, thymeSauce:
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 (opt)
Pinch of rosemary
Salt & pepper to taste
10-16 oz of favorite pasta (I like angel hair with this dish)
Bowl, Saucepan, Skillet, Baking dish or Dutch ovenIn 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.
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.
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.
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.
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.
Tonight we also get a glossary: What is braising? What is deglazing?
That’s if for this week. Have a safe Halloween. Boo! – TaMara
NotMax
Halloween? Chicken?
Classic Betty Crocker Smothered Chicken..
satby
Autumn is my favorite season for a lot of reasons, but ripe pumpkins is a main one. I made curried cream of Butterkin (new hybrid: butternut-pumpkin) soup today and it was so good I had it for lunch and dinner!
And pumpkin soap too, but I didn’t taste that.
stinger
Was it in this space when a couple of weeks ago someone wrote they were flavoring parsnip-onion soup with honey?
Because based on that comment I made some, and it was delicious!
So thanks!
satby
And TaMara, this looks delicious!
James E Powell
An hour & 30 seems excessive, no?
mclaren
Still trying to perfect my Spaghetti Bolognese. The recipe I’m using calls for cooking the stuff for at least 3 hours.
NotMax
@mclaren
For a real old-fashioned Bolognese sauce, simmering (frequently skimming, adjusting for spices and viscosity, etc.) for 3 hours is the low end of the scale.
J R in WV
@mclaren:
@NotMax:
And no linky from either of you! Bad!
Lizzy L
The BBQ chicken sounds yummy, and I have some chicken thighs on hand — I think I’ll try this for dinner tonight! I’ll bake it in my Breville Compact Oven. Thanks, Tamara. And thanks, John, because of all the nice things you said about the Breville, and you were soooo right. It is an awesome machine.