Dijon Chicken with Fried Sage

Texas winters are mercifully short. Comically short, really. It's not exactly a season here, just a few really cold weeks. I always dreamed of living in New York, but I know the winters would kill me. I don't handle cold very well. Give me solid 1 month of days over 100° & I'm fine but drop below freezing & we have a problem. Needless to say, I've been thrilled with 75° highs rounding out February & ringing in March. As soon as the weather turns I find myself craving brighter flavors; think lemon & loads of fresh herbs. Dijon chicken was my answer to crisp spring flavors the other evening. Well, the chicken & a bottle of vino verde. That helped too.

Dijon Chicken with Fried Sage, for 2

2 large bone-in skin on chicken thighs

2 tbsp. olive oil, divided

salt to taste

pepper to taste

1 tbsp. dijon mustard

1 clove garlic, minced

1 sprig fresh sage (about 12 leaves), half minced

1/4 c. white wine

Pre-heat the oven to 400F. Heat half of the oil over medium-high head in a cast iron (or other oven proof) skillet. Pat the chicken dry with a paper towel & sprinkle both sides liberally with salt & pepper. Cook skin side down for about 2-3 minutes, or until the skin turns golden brown. Try not to move the chicken too much so you get a good crust on the outside, this will keep it juicy on the inside. Flip the chicken & cook the other side for about 2 minutes. Move the skillet to the oven & cook for 12 minutes or until the chicken is cooked through.

While the chicken is cooking heat the remaining oil over medium-high in a small pan. The oil will take on a glossy sheen when it's hot, once really hot, drop a sage leave or 2 at a time in the oil. The leaves will bubble a bit & turn bright green. Let cook for about 5 seconds, as soon as the edges of the leaves curl remove & drain on a paper towel.

Once cooked, set the chicken aside & in the same skillet (with drippings) add the garlic & minced sage. Saute for a moment. Add the wine & dijon mustard. Whisk to combine. Cook until reduced & slightly thick. Drizzle the sauce over the chicken & top with fried sage leaves.

Negroni Chicken with Braised Blood Oranges

How ironic. Carefully slicing away at blood oranges until somehow my finger finds its way under my knife. My brand knew sharp-as-hell Global knife. Blood oranges indeed. Luckily that slip was nothing some gauze, a few bandaids & a big glass of wine couldn't fix. Admittedly, this dish is a little complicated & a bit of work, but it is well worth the blood, sweat & tears. Pun intended.

Negroni Chicken with Braised Blood Oranges, for 2

adapted from Bon Appetite, February 2011

1 bone in, skin on split chikcen breast

1 blood orange

1/2 c, chicken stock

1 small yellow onion, sliced

2 sprigs fresh thyme, minced, (about 2 tsp.)

2 sprigs fresh rosemary, minced (about 2 tsp.)

4 tbsp butter

1 tbsp olive oil

1/4 c. sweet vermouth

1 tsp. ground clove

1 tsp. ground cinnamon

1 tsp. orange zest (from the blood orange)

In a medium baking dish combine the vermouth, clove, cinnamon, orange zest & 1 tsp. minced thyme, then add the chicken & let marinate for at least 1 hour or over night.

Preheat the oven to 450F, both the oranges & chicken will cook at this temperature. Meanwhile, melt 1 tbsp. butter over med-low heat & saute the onion along with 1 tsp. thyme & 1 tsp. rosemary until very brown, 30 minutes. While the onions are browning, arrange the orange slices in a shallow baking dish. Then dot each slice with a bit of butter (this should take 2 tsbp in all) & sprinkle with 1 tsp. rosemary. Cover with chicken stock, about 1/4 c., then cover with foil. Bake on the lower rack for 45 minutes.

While the oranges are baking, heat the oil in an oven proof skillet (cast iron preferably). Add the chicken skin side down & sear until browned, bout 4 minutes. Flip & cook for another 2 minutes. Add the marinating liquides. Bake on the upper rack for 15-20 minutes or until the breast reached 160F when an instanr read thermometer..

While the chicken is baking, add the remaining stock & butter to the onions & reduce until syrupy.

Serve the chicken drizzled with the onions & sauce with the braised oranges on the side.

Maple-Prosciutto Chicken with Brown Sugar Carrots

Can't get the kiddos to eat their veggies? Here's a fail-safe method for ensuring optimal veggie consumption: drench them in brown sugar & butter. I never was a terribly picky eater as a child, but there were one or two things I turned my nose up at (Raw tomatoes, no way! Olives, forget it!!). These sugary carrots were not among my food rivals.

I'd forgotten about these sweet little gems until recently. I was standing in the aisles of Trader Joe's with a giant bag of baby carrots in my hands trying to justify the purchase to myself ... well, I'll never eat this whole bag on my own ... they almost always go bad ... what would I even cook with baby carrots ... brown sugar carrots, of course!

The next dilemma, what on earth to eat with sweet veggies? Well, fried chicken & mashed potatoes are often teamed up with them, but I wanted to dress it up a bit. Adult-ify them, if you will. Crisp, salty-sweet, maple-y prosciutto wrapped chicken turned out to be the perfect partner for these sugary little carrots. Not to mention, if I may say, super yummy!!

Maple-Prosciutto Chicken, for 2
2 chicken breasts, boneless & skinless
4 slices prosciutto
1 shallot, minced
1 tbsp. unsalted butter
1 1/2 tbsp. maple syrup
1/4 c. white wine
salt to taste

Preheat the oven to 350F. Meanwhile, wrap the chicken breasts in cellophane & pound them (the back of a heavy skillet works wonders) until they're about 1/2" thick. Heat an oven proof skillet over medium heat and melt the butter.

While the butter melts, wrap the chicken breasts in prosciutto -- two slices of prosciutto per breast should be enough -- & press well. Simply pressing firmly should keep the prosciutto secure on the chicken, but use a tooth pick or two if necessary.

Next, toss in the shallot & a pinch of salt in with the butter. After a minute or so, add 1 tbsp. of the maple syrup. Brown the chicken breasts on each side, about 4 minutes per side. Then transfer the skillet to the oven for 2 - 3 minutes to cook through.

Finally, remove the skillet from the oven & set the chicken aside. De-glaze the pan with white wine & add the remaining syrup. Drizzle over the chicken & serve.


Brown Sugar Carrots, for 2
1/2 lb. baby carrots
1/4 c. brown sugar
2 tbsp. unsalted butter
a pinch of salt

In a medium sauce pan melt the butter. Once melted, toss in the sugar & combine. Then add the carrots & cook over medium heat, stirring occasionally, until soft, about 15 minutes.

One year ago: Suprêmes de Volaille aux Champignons & Melanzane alla Parmigiana with Zucchini & Asparagus Crudi

Roasted Chicken with Tomatoes and Olives or "Loo Chicken"

Rayme chicken is my favorite. Ray has a way with simple chicken. Toss in an onion, a bit of garlic, simmer some white wine, reduce the whole thing & Ray comes out of the kitchen with the most beautifully understated chicken breasts. It's his food calling card, if you will. Well, that and gravy, the man makes a mean gravy. His go to chicken dish always impressed me & I've been hunting for my own ever since his hit out table. Something easy, light, relatively quick & with a bright, robust flavor. So, Rayme chicken, meet Loo (as in "Laura-Loo," my childhood pet name) chicken.

Roasted Chicken with Tomatoes and Olives or Loo Chicken, for 6*
adapted from Real Simple
1 lemon
2 pints grape tomatoes1 head garlic, cloves separated & peeled
1 cup pitted kalamata olives, halved
8 sprigs fresh thyme
2 tablespoons olive oil
1 3-pound chicken, cut into 8 pieces
kosher salt and black pepper
1/2 cup dry white wine
1 small loaf country bread, warmed (optional)

Heat oven to 425° F. Using a vegetable peeler, remove strips of zest from the lemon. (Reserve the lemon.) In a large roasting pan, toss the tomatoes, garlic, olives, thyme & lemon zest with 1 tbsp. of the oil. Nestle the chicken, skin-side up, among the vegetables & drizzle with the remaining tbsp. of oil. Season the chicken and vegetables with ¾ tsp. salt and ½ tsp. pepper.

Roast until the chicken is cooked through, 35 to 40 minutes. Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan & add the wine. Gently stir, scraping up any bits stuck to the pan. Serve the chicken & vegetables with the pan juices and bread (if using).

*For fewer diners, just use chicken legs (thigh & drumstick) & cut the rest of the ingredients in half.

One year ago: Seared NY Strips with David's Zucchini & Potato Fondantes with Rosemary Beurre Blanc

Chicken Rolls with Manchego & Peppers

Our kitchen feels small. Smaller than I remembered. I guess it is small, but I still like it. Nate & Carrie's kitchen was big. Like, really big. Cooking in there the past week was great (thanks guys). Now that they're back from their honeymoon & we're back in California things have snapped back to reality. Back to the tiny kitchen. With rainbows (thanks to a couple of crystals in my stocking.)

Chicken Rolls with Manchego & Peppers, for 2
2 boneless skinless chicken breasts, pounded flat
1/2 red bell pepper (or 2 very small peppers)
1/2 yellow bell pepper (or 2 very small peppers)
3/4 c. - 1 c. grated Manchego cheese
1 yellow onion
1 tbsp. olive oil
salt to taste
pepper to taste
1/2 tsp. cumin
1/4 tsp. cilantro

Wrap the chicken in saran wrap & pound it flat with the back of a skillet or mallet if you have it. Once flat, slice in half. You should have 4 smallish, flat strips of chicken. Set the chicken aside.

Heat a glug of olive oil in an oven safe skillet. Slice the onions & peppers in strips. Toss in the oil, add the salt, pepper, cumin & cilantro & sauté until soft & golden. Set aside.

Salt & pepper each chicken strip, then sprinkle with cheese & a few strips of pepper & onions. Roll up (like a burrito) & secure with toothpicks.

Turn the oven up to 400 & re-heat the skillet with a bit more oil. Brown the chicken rolls all over, about 5 - 7 minutes then pop in the oven until cooked through, about 15 minutes. If you have any cheese left over, sprinkle it over the top & serve with a green salad.

Red Wine & Tomato Braised Chicken Thighs

We stepped out of the movies Saturday night to a sharp, cold wind and I knew fall had hit. Just out of the blue, poof, fall! It just happened in an instant, but then again, I guess it always does. For some reason, I expected summer to last indefinitely this year. The sunshine and heat hasn't paused for months, a raindrop hasn't graced Southern California since last winter, and frankly, I'd pretty much forgotten what a treat the crisp fall chill could be. Of course with nippy fall weather comes cozy comfort food: spaghetti and meatballs, creamy soups, casseroles, pot roast, and now, a new constant on my comfort food list, braised chicken thighs. Fall-off-the-bone tender meat swimming in coaxed smoky tomato sauce warms to the core - just right for those impending low temperatures.

Red Wine & Tomato Braised Chicken Thighs, for 2 - 4
2 - 3 chicken thighs, bone-in, skin removed
1 16 oz. can tomato sauce
1 16 oz. can diced tomatoes or 1 1/2 c. cherry tomatoes, chopped
1/2 c. red wine
3 - 4 roasted peppers, chopped
1/2 tsp. cumin
1/2 tsp. red pepper flakes
1/2 tsp. smoked paprika
1 tbsp. fresh basil, plus more for garnish
1 tbsp. fresh flat leaf parsley, plus more for garnish
1 bay leaf
1 yellow onion, chopped
1 clove garlic, minced
1 - 2 tbsp. olive oil
salt to taste
pepper to taste

Salt and pepper the chicken thighs on both sides. Bring 1 tbsp. of olive oil up to heat and brown the chicken on both sides (about 2 minutes per side). Remove from heat and set aside.

Add the onions, garlic and if necessary, more oil. Salt them and saute until soft (about 3 - 4 minutes). Add the paprika, bay leaf, cumin and red pepper, plus salt and pepper to taste. Add the tomato sauce, diced tomatoes and red wine. Add the basil and parsley.

Simmer over medium-low heat, covered for 1 - 1 1/2 hours. At this point the sauce should have reduced by nearly half and the chicken should easily pull away from the bone.

While the chicken simmers, make 1 c. white (preferably basmati) rice. When the chicken is done, shred it, remove the bones and serve with the sauce over a bed of rice.

Peach & Chicken Kebabs with Grilled Polenta

What I wouldn't have done for a soft, sweet peach last night. The craving hit me like a bolt & I found myself mulling over a trip to the market at 11 o' clock. Already decked out in pajamas, I resigned myself to a raspberry popsicle. Needless to say, this did not do the trick. I'm still peachless; right now I'm running on the fumes of last weeks dinner of peach & chicken kebabs. Magnificent on their own or a glug of honey, when grilled, peaches become an entirely different beast. Their sugars caramelize & their sweetness intensifies & they becomes almost musky -- in a delicious, romantic, subtle sort of way. Teamed up with chicken & onion the sweetness mellows. I've always been an advocate of salty & sweet layered on top of one another, but I'm sure these grilled peaches would be dynamite on their own or with a dollop of vanilla ice cream.

Grilled Peach & Chicken Kebabs, for 2 - 3

2 large ripe peaches, cut into small chunks

2 boneless skinless chicken breasts, cut into small chunks

1 white onion, cut into thick strips

1 tbsp. olive oil

1/2 c. orange juice

1/4 c. lime juice

salt, to taste

pepper, to taste

1/4 tsp. dried oregano

skewers (metal or bamboo)

Mix the lime juice, orange juice, 1 tbsp. of olive oil, oregano, salt & pepper in a large zip top bag & toss the chicken in. Shake to coat & let marinate, refrigerated, for at least 45 minutes. If you're using bamboo skewers, soak them in water while the chicken is marinating so they don't burn.

Drizzle a grill pan with the remaining olive oil & warm it over medium-high heat. Skewer the chicken, peaches & onion, alternating between the three. Cook for 15 - 20 minutes, rotating every few minutes.

There are one of two ways of going about grilling polenta. The quick, lazy way or the slightly more time consuming, home-made way. Sorry to say, I took the easy way out on this one, that is, I bought a "tube" of ready made polenta, sliced it into rounds & grilled 'em. These "tubes" can be found at most markets & are great to have in the fridge for such occasions, but if you really want to go all out, here's the tough(ish) way:

Prepare quick cook polenta to your liking or according to package directions. Line a baking sheet with parchment paper. Drizzle the parchment with a bit of olive oil. Smooth the cooked polenta on the the baking sheet (about 3/4" - 1" thick). Let cool, then refrigerate for 45 minutes or so. Using a 1" round cookie cutter, make polenta rings.

So, that being said, I'd recommend just going for the ready made polenta. Since your just popping it on the grill anyway.

Grilled Polenta, for 2 - 3
1/2 "tube" of prepared polenta
olive oil, to taste
pepper, to taste
salt, to taste

Heat a grill pan over medium-high heat & drizzle with a bit of olive oil. Slice the polenta into 3/4" - 1" thick rounds. Drizzle with a bit more olive oil, salt & pepper. Grill for about 3 minutes on each side or until nice grill marks have formed.

Roasted Chicken, Tomatoes & Leeks

Isn't it incredible what a little heat can do for a tomato? Add a glug of wine & you've really got something: juicy, warm, tangy, little flavor bombs. That's right, I said 'flavor bombs.' Really it's the best way to illustrate my point. Just the slightest whisper of a touch & these little tomatoes pop (or explode if you want to carry out that bomb concept), yielding their piquant innards. I could cheerfully curl up with a big bowl of these & a spoon. Nothing more. Nothing less. Well, maybe a dusting of parmesan & a hunk of crusty bread. Or in this case, teamed up with creamy leeks, tangy goat cheese & baked chicken.

Roasted Chicken, Tomatoes & Leeks, for 2
2 boneless, skinless chicken breasts
6 - 8 small heirloom tomatoes
2 leeks, sliced in rounds
2 tbsp. olive oil
3 cloves garlic, coarsely chopped
salt to taste
pepper to taste
1 tsp. dried oregano
1/4 c. vermouth
1/8 c. goat cheese (optional)

Preheat the oven to 400F & line a baking dish with foil. Season the chicken with salt, pepper & oregano. Drizzle the dish with olive oil & rest the chicken in the oil. Add the leeks & tomatoes (nestled any place will do). Sprinkle with garlic. Bake for 15 minutes. Remove from the oven & add the vermouth. Bake for 10 - 15 minutes more, or until the chicken is cooked through & the leeks & tomatoes are soft.

To serve, top the chicken with leeks & goat cheese (if desired) & saddle up some tomatoes on the side.

Gwyneth's Fast Food

Okay. It's Gwyneth Paltrow. Yes, she's been on something of a lifestyle/food/domestic crusade as of late. GOOP (her lifestyle newsletter) is something of a tough pill to swallow. I mean, she has access to it all, so what wisdom could she possibly impart on the matters of day-to-day life? Right? I mean, the gal pals around Spain with Mario Batali. She has "people." You know, trainers/sitters/stylists/cleaners/assistants & probably a whole other bevy of yes folk that I can't begin to imagine. But, I have to give credit where credit is due. Aside from her (relative) acting tallents & endless limbs, apparently the lady can cook. Nothing fancy, but cook none the less. And her knife skills, not too shabby! Who knew? Here's a quick video of her interpretaton of "fast food," that is, a single-pan-under-45-minutes-quick type meal for four.

Aioli Chicken with Herbed Potatoes

I've had this beautiful pat of butter sitting in my fridge for a week now. A man at my farmers market sells home-made butter & cheese. This past week I snapped up some lemon-chive butter & sage jersey cheddar. The cheddar got devoured at an impromptu beginning-of-summer-first-year-of-grad-school-down-let's-drink-some-wine kind of party, but the butter has been patiently waiting in the fridge for its moment. I finally settled on potatoes. A classic pair, butter & potatoes, no?

Aioli Chicken, for two

2 medium boneless skinless chicken breasts
2 tbsp. aioli (if you don't have aioli on hand, dijon mustard will do)
salt to taste
pepper to taste

Pre-heat the oven to 400F & line a baking dish with foil. Salt & pepper the chicken, then coat both sides with aioli. Cook for appx. 15 minutes on each side or until cooked through.

Herbed Butter Potatoes, for two

1 dzn. small potatoes (such as fingerling or new potatoes)

2 tbsp. butter (unsalted or herbed)
2 tbsp. minced herbs (mix of any will do, I used rosemary & thyme)
salt to taste
pepper to taste

Rinse the potatoes well then pat dry. In a dutch oven with a tight fitting lid, melt the butter & toss in the potatoes. Cover & cook over medium heat for 20 - 30 minutes or until the potatoes can be easily pierced with a fork. Toss with herbs to coat.

Kitchen to table time: 35 minutes

Simple Supper: Savory Mole Chicken

I've become convinced that braising is really the only way to go. You're never stuck sawing away at a dry pork chop or gnawing on a rubbery bit of chicken. It's super easy & it imbues the meat with tons of flavor. Here I began with a thinner than usual mole sauce & slowly simmered a couple of chicken breasts until just cooked through. The sharp contrast between the smokey mole & spicy cinnamon really dresses up an ordinary chicken breast. Try it over a bed to sop up all that yummy mole sauce.

Savory Mole Chicken

2 boneless, skinless chicken breasts
2 tbsp. mole concentrate*
1 1/2 c. water
1 yellow onion, chopped
2 cloves garlic, minced
1 tbsp. olive oil
1 tsp. cinnamon
1 tsp. sesame seeds
2 tbsp. heavy cream
salt to taste
pepper to taste

Saute the onions & garlic in half of the olive oil & a bit of salt until fragrant & translucent (about 4 minutes). Add the cinnamon. Add the remaining oil & brown the chicken on both sides (about 6 minutes). Meanwhile, simmer the water over low heat until the mole concentrate is dissolved.

Once the chicken has browned, add the mole and simmer over medium heat until the liquid has reduced by half (about 6 minutes). Cover & continue to simmer until the chicken is cooked through (another 12 minutes or so), turning the chicken every few minutes.

When cooked through, remove the chicken, turn up the heat & reduce the sauce again. Once you have about half a cup add the cream & drizzle on top of the chicken. Garnish with sesame seeds.

*Can be found in specialty stores, Mexican markets, or on "ethnic" isles of major grocery stores.