Farmer's Feast :: Apple & Beer Roasted Chicken w/sides

It's such a dreary day here in NYC:  grey, chilly, and rainy.  Oh...I'm not complaining... I actually love days like today, lazy Saturdays!  It made me remember that I had yet to post a delicious meal we had a couple of Sundays ago when the weather was very much like today.  Just one of those days when you don't want to leave the house.  So we stayed in.  

 The menu:

- Apple & Beer Baked Whole Chicken

- Roasted Asparagus

- Parmessean Polenta Bites

- Roasted Butternut Squash Puree

It reminded me of a rustic farmhouse meal... nothing too fussy.  Just simple, roasted food.  

I was feeling so lazy, I didn't tie the chicken, I simply used a skewer to hold the drumsticks together.  It actually worked very well!  The chicken is delicious with the sweetness of the apples and the bitterness of the beer.  And the roasted squash is so sweet from the oven roasting it tastes almost like sweet potatoes.  It all went perfectly with the crispy oven roasted polenta with Parmesan, and simple asparagus side.  

Enjoy!

APPLE & BEER BAKED WHOLE CHICKEN

1 whole Chicken (about 2-3 lbs, preferably free range)

2 baking Apples, cored and sliced

1 bottle of beer

2 tablespoons Light Brown Sugar

3 tablespoons Butter, room temperature

1 tablespoon Herbes de Provence

1 

1 teaspoon Cloves

Salt & Pepper

In a heavy duty baking oven (I used a 5qt Dutch Oven)  add the beer, apples, and cloves.. In a small owl, combine the herbs, butter, sugar, salt and pepper.  Rub the chicken with the mixture.  Go under the skin of the chicken with the rub as well.  Place the chicken in the baking oven with the liquids, and allow it to season in the fridge  for an hour.  

Preheat the oven to 375F.  You can place a skewer through the two drumsticks to keep them in place.  Place the baking dish in the oven.  Cook, covered, for about 45 minutes or until the temperature of the inner thigh reaches 170F.  (While the chicken is cooking, baste the chicken with the beer about every 15 minutes).  Uncover the dish, place oven on broil (500F) and cook for another 10 minutes.

Remove the dish from the oven.  Allow the chicken to rest for 1o minutes, and carve.  Serve with the cooking liquids and apple slices.

ROASTED BUTTERNUT SQUASH PUREE

1 Butternut Squash, peeled & cubed

Olive Oil

Kosher Salt

2 tablespoons heavy cream

Preheat the oven to 400F.  Toss the squash with a bit of olive oil (enough to coat) and salt.  Place on a baking sheet & cover with foil.  Cook for about 30 minutes or until softened.  Remove from the sheet and place in a bowl.  Add the cream and taste for salt.  With an immersion blender (or potato masher) puree the squash, but still keeping a bit of the chunks.  

BAKED POLENTA SQUARES (adapted from 101 cookbooks)

1 1/2 cups Polenta

1 cup Milk

2 cups Chicken Stock

1 cup Water

1/2 cup Parmesan

Melted Butter (about 3 tablespoons)

In a large saucepans, bring the liquids to a boil.  In a slow stream, add the polenta while stirring constantly to prevent lumps.  Lower the heat to low and add salt to taste (be careful - depending on the amount of salt in your stock you may not need additional salt).  Continue to stir while the polenta thickens.  Add the cheese.

Remove from heat and spread the mixture into a slightly buttered baking dish to about 1/2" thick.  Chill in the fridge for at least one hour.

Carefully flip the baking dish over onto a cutting board.  Using a sharp knife cut the polenta sheet into desired shapes.  I cut into squares, and then cut those into triangles.  Brush the pieces with the melted butter.

Bake the pieces in a 450F oven for 15-20 minutes until they start to brown.

For Dinner :: Tarragon Mustard Chicken & Mushroom Crepes

We've been talking about going to Cafe Henri for months.  It's a little Parisian crepe cafe in the West Village on Bedford St.  We walk by it often, have heard great reviews.  But it's one of those things you always think about, but when trying to think of places to go for dinner - we always forget it!  Well, we were finally going to go Sunday but last minute we got lazy, ordered pizza, and watched movies.  Oh well... someday! :-)

But, last night, still craving crepes, I thought: why not just make them at home? 

For the crepe batter I used the recipe from the wonderful  'The Food of France" cookbook (one of my faves... really one of the only cookbooks I consistently pull out), and for the filling I decided to improvise using a delicious tarragon mustard I had gotten recently.  I have to admit that condiments are one of my little obsessions! (...if you can't get tarragon mustard, you can replace it with dijon mustard and chopped tarragon)  

Isn't tarragon delicious?  It's sweet, with a bit of a licorice taste and just enough spice.  I love it in bernaise sauce atop a steak frite, but it also goes so perfectly with chicken ...and mushrooms!  So that's what I came up with:  a tarragon mustard chicken in a creamy mushroom and shallot wine sauce.  All inside delicate french crepes and broiled with gruyere cheese!

Yum, yum, yum!!!  What's not to love about crepes, gruyere, and a creamy, spicy tarragon chicken?

It was delicious!  It's funny how sometimes dishes just come together on a whim and seem to work out perfectly.  A. officially named it one of his top 5 dishes (I'm still trying to find out what the other 4 are!  I think Soupy Dumplings are up there)

Anyway... enjoy! :-)

TARRAGON MUSTARD CHICKEN & MUSHROOM CREPES

(serves 4)

4 chicken breasts

Juice of 1 lemon

Springs of Thyme, about 5

2 + 1 tablespoons Tarragon Mustard, divided (you can replace with 3 tablespoons Dijon Mustard, and 1 tablespoon chopped Tarragon)

1 Shallot, chopped

2 cups of mushrooms, slices

1/2 cup Heavy Cream

2 cups dry white wine

2 tablespoons Butter

1/3 cup Gruyere, grated

Salt & Pepper to taste

Olive Oil

Crepes:

2 cups All Purpose Flour

1 teaspoon Sugar

Pinch Salt

1 2/3 cups Milk

1/2 cup water

2 eggs

1 teaspoon melted unsalted butter

Season the chicken with 1 tablespoon mustard, lemon juice, drizzle of olive oil, and salt and pepper to taste.  Allow the chicken to marinate in the refrigerator for 30 minutes (or while you prepare the crepes).

To sautee the chicken do not use a non-stick pan, you want the chicken and vegetables to stick a bit so you can then deglaze.  Heat the pan over medium heat and add a drizzle of olive oil.  When the oil starts to bubble, add the chicken breasts.  Allow the chicken to cook almost completely.  Remove from the pan and set aside on a plate.

In the same pan, add the chopped shallots and a dash of salt.  Sautee until they start to become clear.  Add the mushrooms to the pan and continue to cook.  Add more olive oil if needed.  When the mushrooms start to brown and soften, deglaze the pan with the wine and cream.  Add the remaining mustard and taste for salt and pepper.  Allow the sauce to come to a boil.

Cut the chicken into 1/2" pieces and add into the sauce.  Allow the sauce to continue to simmer until the chicken is cooked through.  Remove from heat.

Now you are ready to assemble the crepes!  Preheat the oven to broil (500F).  Lay one crepe flat on the oven pan you will be using.  Add the chicken and mushroom sauce to half of the crepe.  Fold the crepe over in half, and then once over itself again to create a cone shape.  Repeat with all crepes (you should have enough chicken for about 8 crepes) and arrange the crepes next to each other in the pan.  Pour any remaining sauce into the pan.  Sprinkle the crepes with the cheese.  Place in the oven for 8-10 minutes until the cheese browns and the crepes start to crisp.  Serve immediately with a green salad.

For the crepes:  

Sift the dry ingredients and mix together.  In a separate bowl whisk the eggs, milk and water.  Create a well in the middle of the dry ingredients and slowly add the liquids into the middle while whisking to prevent lumps.  Add the melted butter and continue to whisk until the batter is smooth. Let the batter rest for 20 minutes.  

When ready, heat a large non-stick skillet over medium-high heat.  Add a bit of butter to the pan and add about 1/2 of batter per crepe.  Move the pan around in a circular motion to create a thin uniform layer of batter in the pan.  Continue to cook for about 2 minutes.  Remove the crepe from the pan and place on a plate covered with a paper towel while you continue to cook the rest of the batter.

Oh...for dessert?  Crepes with Nutella, of course!  Just smear any leftover crepes with about 3 tablespoons of Nutella and serve with powdered sugar.  :-)

Travel Stories :: Chicken Tagine w/Preserved Limes

Our friend E. just got back from an amazing trip to London and Paris!  She came over for dinner to tell us all about her adventures.  Don't you ♥ hearing travel stories?  I do! It makes me want to hop on a plane immediately!  I secretly wish people still have get togethers to look at travel pictures instead of just posting them online.  :-)

Anyway.... in the spirit of far-off travels, for dinner, I decided to make something I've been daydreaming of for a while: a chicken tagine!  I had seen a wonderful recipe by Sunday Suppers a while back and was especially excited because it's the perfect plate for the preserved limes  I had in the fridge.

Since I don't have a proper tagine pot (on my wishlist... and after this experiment it has quickly risen to #1 on that list!), I made it in an oven baking dish.  While the presentation might not be as dramatic, the flavor was as delicious as I imagined, and much easier than I had thought!  The seasoned chicken is perfection with the sweet raisins and tangy limes and olives.  It's amazing how soft the limes/lemons become when preserved.  

I paired the tagine with a simple almond rice (by simple I mean I just toasted 1/2 cup almonds, 2 cloves garlic with 2 cups rice before adding the water).  It was so delicious, I couldn't bring myself to throw away the leftover tagine sauce. I froze it... I think it would be delicious over couscous!

Enjoy!

CHICKEN TAGINE (adapted from Sunday Suppers)

1 whole chicken, cut

1 tsp turmeric, cinnamon, cumin, dried cilantro, and coriander

1/3 cup olive oil

1/3 cup lemon/lime juice

1/2 cup preserved lemon/limes

1/2 cup olives, pitted

1 white onion, slices

1/2 golden raisins

2 cups chicken stock

Preheat the oven to 350F.  Mix the  olive oil, lime juice, and spices and season the chicken.  Let the chicken marinate for 1 hour in the refrigerator.

On high heat in a non-stick skillet with bit of olive oil, sear the chicken.  Make sure you sear all sides.  This will take about 15 minutes.  You want a nice golden brown color.

Place the seared chicken in the tagine or baking dish (covered with foil) along with the raisins, olives, onion, preserved limes, and chicken stock.  Place in the oven and cook for 45 minutes or until chicken is done.

Summer Salad :: Vietnamese Chicken & Cabbage Salad

Cabbage has been in our CSA a few times this summer, but I have a sad confession to make... I have yet to use it.  I've actually let it go bad twice already. :-(  I try to use up all of our CSA goodies, coming up with new recipes, scouring blogs and cookbooks for new ideas, even freezing or preserving fruits when we've had more cakes and tarts than any diet can allow.  But somehow the cabbage has slipped through the cracks.  Probably because I kept thinking of coleslaw which is not very exciting, and A. hates mayo!  

Well, that won't happen again, I found this yummy recipe for a Vietnamese chicken and cabbage salad.  So, last night I stopped by the store, bought a bottle of fish sauce, made a couple of changes (like using cilantro instead of mint), and decided to give it a try.  Glad I did... it was delicious!  The cabbage is perfectly crispy, and the freshness is a great balance with the spicy (yes, a little spicy!) chile dressing.  

VIETNAMESE CHICKEN & CABBAGE SALAD (adapted from Nigella Lawson)

1 Thai Chile (or 1/3 habanero chile)

1 garlic clove

1 tbsp sugar

1 1/2 tsp vinegar

1 1/2 tbsp lime juice

1 1/2 tbsp thai fish sauce (nuoc nam)

1 1/2 tbsp olive oil

1/2 medium white onion, grated

Salt to taste

1 1/2 cups chopped cabbage

1 large carrot, chopped

2 large chicken breast (marinated with the juice of 1/2 a lime, 2 tbsp of soy sauce, 1 tsp of honey, and pepper)

a bunch of cilantro, roughly chopped

In a small bowl, combine the chiles, sugar, garlic, vinegar, lime juice, fish sauce, olive oil, and onions.  Add a dash of salt.  Whisk until mixed, and place in the fridge.  

Grill or sautee the chicken breast. Remove from pan and allow to cool then slice.

Combine the cabbage , carrots and chicken in a large bowl.  Toss with the dressing, and sprinkle the cilantro on top.

Enjoy!

PS: Be careful when chopping the chilles!  The spice will stay on your fingers, so stay clear of your eyes (which I didn't do ...ouch! double ouch!), and wash your hands. :-)

Oh...and for dessert? Slices of a mini carrot cake from Citarella! Yum...

Craving Capers :: Mediterranean Chicken Salad w/Spinach, Orzo, and Heirloom Tomatoes

I've heard your taste buds change every few years, well, I've decided it must be true!

I have always disliked capers (let's be honest... I've 'hated' capers!). And I'm not one to not like food. But, this weekend I accidentally had them in a salad, and now I can't get enough! I loved their salty brininess.

So, all day I've been craving capers! ... and then daydreaming about how I was going to use them to make dinner. I decided to make a Mediterranean salad of grilled chicken, with spinach and a bit of orzo.

I marinated the chicken breasts in lemon juice and a bit of the caper vinegar (the juice that comes in the jar w/the capers). And with the spinach I added orzo pasta, ripe yellow heirloom tomatoes, chopped olives, and of course: capers! I was going to top it with grated Parmesan but the cheese counter at Citerella (on of my favorite places for cheese!) suggested Ricotta Salata (a dry version of ricotta - imagine the consistency of feta cheese but less salty and tart). Delicious, and easy...a perfect weeknight meal!

MEDITERRANEAN GRILLED CHICKEN SALAD w/SPINACH, ORZO PASTA, and HEIRLOOM TOMATOES
2 chicken breasts
Juice of 1/2 a lemon
1 tbsp Dijon mustard
1 tbsp olive oil
Pepper to taste
1/4 cup chopped and pitted olives
1 tbsp capers
1 tomato, sliced
1 cup cooked orzo (cooked just like you would cook pasta - keep al dente)
2-3 cups of fresh spinach
A few slices of Ricotta Salata (you can substitute with Parmesan)

Marinate whole chicken breasts with the juice of half a lemon, Dijon mustard, and olive oil. Sprinkle with pepper and add a bit of the juice from the capers you will use later (about a teaspoon of the caper oil). Allow to marinate in the fridge for at least 15 minutes.

Heat your stove top griddle (I use a cast iron Le Cruset griddle) on medium high heat and brush with olive oil. When the griddle gets hot (test it by sprinkling a bit of water - it should bubble) place the chicken breasts. Resist the urge to flip them over quickly! Wait at least 3 minutes. Flip chicken breasts over and allow them to fully cook. If you have a cooking thermometer, you can double check, this is especially useful when you have thick pieces. They will be ready when they hit 170F. Remove from heat and allow them to cool for 5 minutes, then slice.

Toss the olives, capers, tomatoes, orzo, and spinach in a bowl. Top with the chicken and ricotta slices.

Serve with a simple vinaigrette of 3 parts olive oil, 1 part balsamic vinegar, and a bay leaf per serving. Be careful to not add salt to the dressing. The caper and olives will add plenty of salt to the salad.

Enjoy!

Julie & Julia :: Roasted Chicken

Last night, I went to see Julie & Julia.... loved!  Meryl Streep is amazing as Julia Child. I could watch her for hours... well I actually did.  I came home and then watched hours of You Tube clips of Julia Child's show.

Today I was inspired to make a roasted chicken!  Roasted chicken is so easy to make, there's no reason to buy the ready made rotisserie chickens.  Seasoning it only takes a few minutes, then the oven does the rest.  The best part is the leftovers the next day...yum, I love chicken salad!

A few weeks ago I got a copy of 'From Julia Child's Kitchen' cookbook (a 1st edition find on ebay!)  I used her recipe as a start and added a bit of lime and Herbes de Provence as seasoning.  I think Herbes de Provence go perfectly with chicken.  A. and I were in Paris earlier this year and bought this blend from a wonderful little spice shop called L'Epicerie on Ile St Louis.  It makes any dish amazingly aromatic! 

Hope you enjoy! 

ROASTED CHICKEN

1 whole free range chicken (btw 2 and 4 lbs)

3 -4 tbsp of Butter

1 tbsp Herbes de Provence

1 lime

1/2 red onion

Salt & Pepper

Wash the chicken with warm water.  Pat dry with paper towels.  With kitchen scissors, remove any extra skin and any insides that have been left behind.  Place the chicken in the pan that you will be cooking it in.  Season it with plenty of salt and pepper, and herbs.  Rub the chicken with the room temperature butter.  Go under the skin as well.  Make sure the chicken is evenly covered.  Squeeze lime juice over the chicken.

In the cavity of the chicken place the half onion and half lime.  Allow chicken to marinate 30 minutes.

Now to tie the chicken... this step is optional.  I think it makes for a nicer presentation.  With kitchen twine, loop the drumsticks so that they are touching, make a knot.  With another piece of twine, go under the chicken and tie around the middle of the chicken to keep the wings in place and close to the breasts.

Preheat oven at 375F.  Put the chicken in the oven.   Total time will vary depending on the weight of your chicken, but allow about 45 minutes base time, plus another 15 minutes for each additional pound.  Use your kitchen thermometer, the chicken will be done at 180F.  When it hits 170F,I then place it on broil for another 5 minutes to get it extra crispy.

Allow the chicken to cool for 10 minutes before carving.  

Bon appetit! :-)