Chicken | Underhill-Lounge

Bachelor Dinner, July 23, 2010

Jul 232010

Boy, I haven’t posted a Bachelor dinner for a while!

But all the recent bachelor dinners have been Jambalaya. There’s only so many times I can post that recipe.

Recently we were visiting family in Wisconsin, and I was called upon to make Guacamole.

When I was doing that, I was reminded I haven’t made any Mexican dishes for ages.

Horror!

So for this Bachelor Dinner, I decided to dig waaaaay back into my past, and make chicken in a tomatillo sauce. And by way back, we’re talking nearly prehistoric, late-1980s, when I first discovered Diana Kennedy’s “Art of Mexican Cooking”. I probably made this as a dinner special when I was working as a manager at Pasqual’s in Madison, Wisconsin.

This dish, with its sweet-sour, spicy sauce, when served with corn tortillas and garnished with feta cheese and cilantro is truly one of my favorite flavor combinations. Hard to beat, and the leftovers, (should there be any,) make great enchiladas.

Chicken in a Tomatillo Sauce with Chipotle Peppers

Ingredients:
8 Pieces Chicken Leg and/or Thighs (you could also use chicken breasts, but why would you?)
2 TBSP Olive (or other) oil
1 Pound Tomatillos, husks removed and rinsed
1 can Chipotle en Adobo
3 Cloves Garlic
1/2 White Onion, halved
2 TBSP Pepitas (hulled Pumpkin seeds) toasted and ground
Chicken Stock (maybe)
Honey or Sugar (maybe)
Salt
Cilantro, Picked and Chopped
Feta Cheese (or queso blanco)
Corn Tortillas

Method:
You can go two ways with the Tomatillos. Either poach them or roast them. If you are a traditionalist, a la Diana Kennedy, you will probably poach them. If you are a modern cook, a la Rick Bayless, you will probably roast them. Either way, you want them to be poached or roasted until they feel like little water balloons. They will probably not all reach this state at the same time, so remove them carefully from the water or oven as they cook, and add them to a blender or food processor. If you let them go too long, they will split. Not horrible, but you’re either losing flavor into your poaching liquid or messing up your roasting pan. No disrespect to Ms. Kennedy, I roasted them in a pre-heated cast iron pan.

If you are roasting, also include your garlic and onion in the pan. Turn as you do the tomatillos, and remove last after all the tomatillos are cooked through. Add the onion to the blender. Peel the garlic and add it to the blender. Open the can of Chiles en Adobo and grab 3-6, depending on your preference for Spiciness. Chop them roughly and add them to the blender. Add the Ground Pumpkin seeds. Pulse until well pureed. You may need to add chicken stock, if it is particularly dry (unlikely).

While the vegetables are cooking start another straight sided saute pan over medium heat. When it is hot, add the oil. Brown the Chicken on all sides and remove from the pan. Turn off the heat, but leave the oil in the pan. (It should be noted, that in traditional Mexican cooking, with its lack of oil and appropriate cookware, you would not brown the chicken.)

If your saute pan has cooled, turn the heat back on and pour the tomatillo sauce into the pan. Heat briefly and check the seasonings. If it is too tart, add some sweetener. You will need to add a fair bit of salt, as the sauce up to this point is only vegetables. Add chicken to sauce, cover, and cook at a low heat until done, turning the chicken from time to time.

When chicken is done, remove from sauce and place in warmed serving bowl. Turn the heat on the sauce up to high and reduce until the liquid level is similar to apple juice. Pour over Chicken. Garnish with Cilantro and crumbled Feta Cheese. Serve with Corn Tortillas and a side dish.

Serves 4 with a side dish.

Chicken and Corn Chowder

Weeknight Dinner No Responses »

Jun 032008

Mrs. Flannestad has been a bit under the weather this week and requested chicken soup last night.

This is what I made…

Chicken and Corn Chowder

2 Chicken Leg Thigh Combo
1/2 onion, roughly chopped
1/2 carrot, roughly chopped
1/2 celery, roughly chopped
1 bay leaf
sprig thyme
few whole black peppercorns
1 whole clove

1/2 pound bacon
Olive Oil
1 onion, chopped
1 small bell pepper, chopped
1 small red pepper, chopped
2 cloves garlic
Dry Oregano
Dry Thyme
Bay Leaf
1 TBSP Chili Powder
2 TBSP White Flour

2 Russet Potatoes, Peeled and diced

1 Package Frozen Corn
1 Cup Half and Half
3 Green Onions, sliced
Cilantro, Chopped
Salt & Pepper to taste

Add Chicken to a pot, add onion, carrot, celery, bay leaf and thyme. Cover with water and bring to a simmer. Cook until chicken runs clear.

Meanwhile chop you veggies for the stew proper. Add the bacon to a heavy pot large enough to hold a quart or so of soup. You may need to add a touch of olive oil to get this started faster without burning the bacon. Render fat from bacon and cook until crispy. Reserve bacon. Remove most of the bacon fat from the pan and add chopped onion, bell pepper, and red pepper. Sweat over low heat until they begin to soften and add garlic and spices. Cover and sweat for a few minutes more. Add 1 TBSP bacon grease back in (or olive oil if you prefer), and add flour, stirring to cook for a few minutes. You are creating a roux.

Hopefully, before now, your chicken will be done. Pour off the cooking liquid, strain, and reserve. You should have a couple cups. If not, add extra stock to make it up. Add strained cooking liquid to the vegetables and roux above, whisking quickly. Bring to a simmer rapidly. Add potatoes and lower heat. Cook until potatoes are almost done.

Remove chicken from bones and dice. Add chicken, reserved bacon, corn, and green onions to the soup. Bring to a simmer for a few minutes stir in the half and half and check seasonings. When it again comes to a simmer, ladle into bowls and top with chopped cilantro. Serve with crusty bread.

Tasty Braised Chicken and Pasta

Weeknight Dinner No Responses »

May 012008

Oops! Rookie move, getting the shadow of the camera in the picture! Unfortunately, the others were blurry.

Kind of like “Hunter’s Chicken”

Shopping list:
4 Chicken bone-in Leg Thigh Combos
1 pint Cherry Tomatoes
1 Bunch Basil, chiffonade
2 small Zucchini, halved and sliced

Pantry Items:
3 cloves Garlic, minced
1 Medium Onion, chopped
Olive Oil
1 tsp. Dried Thyme
Dry Vermouth or White Wine
Chicken Stock
Fettuccine
Salt and Pepper
Parmesan or other hard Italian style cheese.

Preheat oven to 325 F.

Heat a pot of water for the pasta.

Separate the legs from the thighs at the joint. Salt generously. Heat pan, heavy, oven safe pan. Add a good amount of Olive Oil. Brown thighs and legs, in batches if necessary. Remove from pan and reserve. Brown zucchini. Reserve. Add onion and cook until translucent. Add garlic and dried thyme to pan. Reduce heat and cook briefly. Deglaze with Dry Vermouth, and cook until syrupy. Add tomatoes and cook until they begin to split. Nestle Legs and thighs in with tomatoes and add chicken stock until it comes half way up the pan. Cook on top of the stove until it begins to simmer. Cover and transfer to oven.

Once the Chicken is cooked through, remove it from the pan and reserve. Return the (very hot!) pan to stove top and cook on high. Boil the Fettuccine. Add the browned zucchini to the tomato and stock mixture. Once the Fettuccine reaches al dente, pull and add to tomato mixture. Add half of the basil, check seasonings, and serve in pasta dish. Place a leg and thigh on top of the pasta, sprinkle with basil chiffonade and freshly grated Parmesan. Serve with tasty red wine and crusty bread.

Serves 4

Roast Chicken Breasts with Porcini Risotto

Weeknight Dinner 3 Responses »

Mar 092008

Had a friend over Friday night and made Roast Chicken Breasts with Porcini Mushroom Risotto. Unfortunately, too busy cooking to take pictures.

I first made a gremolata-substance as a sort of “rub” for the chicken.

Mince 3 cloves garlic, zest of one lemon, 1/4 cup parsley, and 2 tablespoons fresh oregano. To this add a good amount of salt, freshly ground pepper, and a quarter cup of olive oil. Rub this all over 2 bone-in, skin on, chicken breasts, taking special care to get the mixture under the skin over the breast.

Pre-heat oven to 425 F.

Do the risotto prep:

Rehydrate a quarter to half cup of dried porcini mushrooms in enough boiling water to cover. After they have rehydrated and cooled enough to handle, remove the mushrooms using a slotted spoon. Mince the mushrooms. Strain the liquid through a couple layers of fine cheese cloth or a paper towel. Put it in a sauce pan over very low heat on the stove.
Finely dice 1/2 onion and 1/2 carrot.
Slice 1/2 onion, lengthwise.
Slice 6 Crimini Mushrooms.
2 Tablespoons chopped fresh parsley, and 1 teaspoon chopped fresh thyme.
Grate 1/2 cup Parmesano Reggiano.
You’ll also need 3 or 4 cups chicken or vegetable stock added to the mushroom liquid above, and a quarter cup of cream (optional).

Put the chicken breasts on a roasting pan and place in the oven.

Saute the sliced mushrooms until they have given up their water and start to brown. Add the sliced onion, season with a little salt, and cook until translucent. Deglaze the pan with white wine or vermouth. Cook until the wine or vermouth is syrupy, and remove the pan from heat.

Heat another large saute pan. Add a good amount of olive oil to cover the bottom of the pan. Add 1 cup Arborio rice and cook, stirring frequently, until it starts to smell toasted. Add the diced onions and carrots and cook until onions are translucent. Begin by adding a good ladle full of warm stock to the rice and reduce heat to a simmer. Continue adding stock gradually as it evaporates and cooks into the rice.

Hopefully, somewhere around here, your chicken breasts will have reached around 155 F on an instant read thermometer. Remove from oven and allow to rest until you finish the risotto.

When the risotto is nearly done, but still a little toothsome, check the seasonings, stir in the cream and sauteed mushrooms and onions, and chopped dried mushrooms. Add minced herbs. While stirring, add in the Parmesan, reserving a bit to add on top when serving. If it seems too Sticky add a bit more stock or cream to loosen.

Place the Risotto on the plate, sprinkle with a little parm and freshly ground pepper. Slice the chicken breasts and lay next to the risotto. Serve with a crusty bread, a nice red wine, and maybe simple salad of greens in a light vinaigrette.

Some Things Get Better With Age

Weeknight Dinner 3 Responses »

Nov 162007

I was hoping this would be the Beer of the week post. Unfortunately, this stout didn’t do much for me. A bit thin, with the coffee flavor really only present as an aftertaste.

Believe it or not, I’ve really had this wok since 1985. Asian IGA on Park Street in Madison, Wisconsin. And, yes, it does seem to get better with age.