Chicken
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KK(Spanish Jam) posted this NYT recipe on the Philzone. It's delicious - developed flavors, quick to prepare in advance, really good.
The only thing I'd add is to make sure to take the marinated chicken out of the fridge a while before cooking. The marinade as olive oil in it and when cold clings to the chicken and onions, making the cooking environment
too moist. It needs to roast, not cook in liquid.
Oven Roasted Chicken Shawarma
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.
Ingredients
- 2 lemons, juiced
- ½ cup plus 1 tablespoon olive oil
- 6 cloves garlic, peeled, smashed and minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon turmeric
- A pinch ground cinnamon
- Red pepper flakes, to taste
- 2 pounds boneless, skinless chicken thighs
- 1 large red onion, peeled and quartered
- 2 tablespoons chopped fresh parsley
Preparation
- Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
- When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
- Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
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Top of Page Bottom of Page PermalinkFull Name: Bluelight
Chicken Coq Au Vin (Chicken
Chicken Coq Au Vin (Chicken in a Red Wine)
Ingredients:
6 ounces of lean Bacon
2 tablespoons of cooking oil or Olive Oil
2 ½ - 3 pounds of boneless Chicken Thighs
1 tablespoon of kosher salt
1/8 teaspoon pepper
¼ cup Cognac
3 cups Red Wine/ i.e..: Blackstone Cabernet Sauvignon
2 cups beef stock/beef broth
1 tablespoon of Tomato Paste
5-6 cloves mashed Garlic
¼ teaspoon fresh Thyme
1 Bay Leaf
12-24 small white onions/ Pearl Onions (frozen)
1 pound fresh white Mushrooms
2 tablespoons cold butter (2 tablespoons for the mushrooms)
½ tablespoon Olive Oil (1 tablespoon for the mushrooms)
3 tablespoons of Flour
2 tablespoons softened butter
Directions:
Cut Bacon into 1 inch long and ¼ inches across. Sauté in large skillet slowly in oil until very lightly browned. Remove to side dish, leaving fat in pan.
Dry chicken thoroughly with towel, Season with salt and pepper. In skillet, brown chicken on all sides for about ten minutes. Then uncover, pour in Cognac, ignite with match. Shake pan back and forth for several seconds until flames subside. Pour wine into pan, and add enough beef stock to cover the chicken. Stir in tomato paste, garlic and herbs. Bring to simmer, then cover for about 30-45 minutes or until meat is tender when pierced with a fork
Boil Pearl Onions for 5 minutes, season to taste and drain
Wash mushrooms in cold water. Trim base of Mushrooms, remove base and trim to resemble mushroom slices. Slice Mushrooms heads. Heat butter and oil in frying pan, when bubbling hot, toss in Mushrooms and sauté over high heat for 4-5 minutes.
When chicken is done, put chicken aside; drain out cooking liquid into sauce pan. Skim off fat and boil down liquid, if necessary, to concentrate flavor. It should be about 2 1/4 cups. Remove from heat. Blend in butter and flour together into small bowl/saucer; beat/whisk into the cooking liquid with a wire whip. Bring to a simmer, stirring, and simmer for a minute or two until sauce has thickened. Scrape in onions mushrooms and bacon into sauce, adding more salt and pepper if necessary. Then pour sauce over chicken in skillet. (Chicken is now ready for final re-heating, but can be set aside until cool, then covered and refrigerated for a day or two). Shortly before serving, bring to the simmer slowly for 4-5 minutes, until chicken is hot through. (Do not overcook at this point.)
This recipe source is from condensed version of Julia Child's "Mastering the Art of French Cooking" that was published in 1969.
Top of Page Bottom of Page PermalinkFull Name: treat island
I love chicken! Have you made
I love chicken! Have you made this version, Bluelight?
Top of Page Bottom of Page PermalinkFull Name: Bluelight
Yes Judit I use that exact
Yes Judit I use that exact recipe. Our family has been making it for years.
I use the frozen pearl onions that come in a bag.
To be consistent I have been using an inexpensive, but common Cabernet Sauvignon by Blackstone.
You will feel like a Chef when you ignite the Cognac/Brandy, but stand back and be careful.
It's delicious I promise you that.
Top of Page Bottom of Page PermalinkFull Name: Bluelight
Post Addendum: I serve it
Post Addendum: I serve it over white rice.
Bon Appetit!
Top of Page Bottom of Page PermalinkFull Name: the obvious was clear
I've always wanted to take a
I've always wanted to take a crack at this dish, over white rice mmm
I see other recipes that just serve it like a stew, Alton Brown does it over egg noodles.
Thanks for posting the recipe (s)
Top of Page Bottom of Page PermalinkFull Name: Bluelight
You're welcome, Hey Davey.
You're welcome, Hey Davey.
The Cognac is is great to have around; I also use it in a Shrimp Bisque.
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
I start with this technique
I start with this technique (lollipop drumsticks)
http://howtobbqright.com/blog/?p=2000
I use this rub:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
I remove the skin from the drumsticks, dust with the rub, wrap in bacon, then dust that.
Smoke at 265 degrees for 3 hours on apple wood. Glaze with an apple cider based bbq sauce (I cheated - found a commercial sauce I really like), then another 30 minutes to set the glaze.