Picture of chicken
Yet another Richard Blais Recipe (from his book, which I highly recommend) which I simplified, because anything I can make in one 12″ Lodge Skillet, I will. This was fast, easy and delicious, and an easy recipe to alter if you want to top it with something else — but definitely there needs to be something acidic and salty in the topping if you change it up.
- 1 whole chicken, cut into in parts
- 2 eggs
- 1 tsp dijon mustard
- 1 tsp hot sauce
- 1 cup flour
- 2 TB each fresh sage, rosemary, parsley, chopped finely
- 1 tsp each coarse salt and pepper
- 3 TB olive oil
- 1/4 cup dried currants
- 3 TB sherry vinegar
- 1 TB capers
- 2 TB peanuts
- 1 tsp lemon juice
- Whisk together eggs, dijon mustard, and hot sauce
- Blend herbs, salt and pepper into the flour
- Dredge pieces of chicken in egg mix, then in flour mix, getting a good bit of coating on all aspects of the chicken
- Heat the oil in the skillet until very hot
- Add the dark meat into the pan and cook 4-5 minutes or until it’s well-browned
- Turn the dark meat over and add the breasts into the pan, and cook another 4-5 minutes until browned
- turn the breasts over, turn the heat down, and cover the pan
- Allow the chicken to cook fully, about 10-15 minutes depending on the size of your pieces
- While the chicken cooks, pour sherry vinegar over currants and let them sit together
- When the chicken is just cooked through, uncover and scoot the chicken over so that you have a space to add the currants and peanuts into the pan, stir them together with the grease from the skillet and let cook another 3-4 minutes
- Turn the heat off, stir the capers and lemon juice into the currant corner, and toss that mixture over the chicken pieces
- Serve the chicken and scrape all the currants, peanuts, capers, and bits of greasy crumbly stuff over the top
- Super delicious!
This recipe is my healthier, easier riff on a recipe of Richard Blais’. He confits his chicken and then fries it; I didn’t want to bother confit-ing nor did I want that much fat. His flavor profile is fabulous though!
- 1 whole chicken, skinned and cut into pieces but all the junk reserved
- 1 cup flour
- 3 TB salt
- 1 TB peppercorns
- 1 tsp lavendar (there’s a special version for cooking, don’t break open your panty drawer sachet!)
- 1 tsp orange zest
- 2 TB fresh thyme
- 1 quart chicken stock
- Brussels sprouts
- Take all the chicken skin and excess fat, and start it frying in the skillet
- Coat the chicken in salt-and-peppered flour
- When there’s a good bit of melting fat in the skillet, push all the fat to the edge, and put the chicken pieces in the pan and sear (wings and dark meat first, then the breasts) on both sides
- When the chicken is all well-browned, add the rest of the ingredients except the brussels sprouts to the pan
- When the liquid is at a low boil, turn the heat down, and turn the chicken over again
- Allow the sauce to reduce until it is thickened; remove the pieces of chicken
- Cook the brussels sprouts on high heat in the remaining sauce, deglazing if necessary with more stock
- Blais’ version uses a sauce of kumquats and olives. I’m using a good squeeze of ripe orange.
- Pretty delicious.
Chimichurri and Scallion Mako
Ingredients: One Mako Shark Steak (similar to Swordfish, but use whatever fish you want!) 10-16 oz.
One bunch scallions
One bunch cilantro
4 Whole garlic cloves
Coarse salt, pepper
rt by patting down and salting the fish generously on both sides, to get any excess moisture out.
Take the cilantro, wash thoroughly, remove large stems, chop and set aside.
Chop scallions into small rounds. In a blender combine 1/2 cup chopped scallions, 4-5 cloves garlic, 1/4 cup olive oil, and good squeeze of lemon, and pulse until well combined. Add the herbs and pulse gently. Spoon out and add coarse salt and pepper.
Heat a large cast iron skillet with a small amount of olive oil and heat until hot. When sizzling, add fish and cook for 4-6 minutes or until that side is seared. Turn fish over. Smear half the chimichurri on top of the fish, then squeeze a good bit more lemon juice over the top. Add scallions into the pan, and cover. Cook another 4-6 minutes or until cooked through. Smear additional sauce on the plate. Carefully move fish onto plate so that the now-melted sauce is still on top. Sprinkle charred scallions over the fish. Yum.
Mesopotamian Duck Pot Pie
At a recent cooking class I got to learn that some of the earliest written recipes were in cuneiform on stone tablets from 1700 BC Mesopotamia. One of these was for a water fowl cut into pieces, cooked in vinegar with leeks and other vegetables, and partially wrapped in pastry – somewhere between a pot pie and a coq au vin. Here is my adaptation, for a skillet pot pie that contains ancient flavors and ingredients.
- 1 duck
- 1 cup green wheat
- 1 cup cabernet vinegar
- ½ cup raisins
- 4 leeks
- 3 parsnips
- 6 carrots
- 2 kohlrabi
- ¾ cup barley flour
- ¾ cup rye flour
- ½ cup stout beer
- 2 TB butter
- 2 tsp coriander
- 3 TB garlic mince
- Salt and pepper to taste
- Take apart the duck:
- Using a very sharp knife and/or poultry shears, separate the duck into the following parts:
- Drumsticks (2)
- Thighs (2)
- Breasts (2 in 3-4 pieces each)
- Wings (2) – keep only the “upper” aka bigger aka proximal portion of the wing
- Fat pads
- Skin (as much of it as you can possibly get off)
- Chill the meat
- Put the fat into a boiling pot of water, and render the fat by boiling until the liquid remaining is oily, then strain out the pieces of fat and keep only the liquid – hereafter, schmaltz
- Put the carcass into a boiling pot of water and allow to boil for about 20 minutes, then reduce to simmer for a few hours or until the broth tastes ducky, then strain out the bones
- Cook the vegetables:
- Chop all vegetables very small, in cubes
- To the hot skillet, add a few spoons of duck schmaltz, and when sizzling, add the leeks
- Salt and stir thoroughly, allow to cook for 10-20 minutes
- When leeks are sweated, add vinegar, salt, pepper, 2 TB garlic, coriander, and raisins, and a few ladles of the duck broth, and cook thoroughly for another 20 minutes, stirring
- Season with salt and pepper to taste, and remove leek mixture to a large bowl
- Add a few more spoons of schmaltz to the skillet
- When sizzling add the carrots, kohlrabi and parsnip, plus salt and pepper, and cook, stirring every 5 minutes, for about 30 minutes or until all the veggies are carmelized
- Season to taste and remove to another bowl
- Make the dough
- Put barley flour and wheat flour together in a bowl with the butter
- Using your fingers, roll the butter through the flours until the mixture is homogenous and crumbly
- Add the beer slowly, and mix with your fingers until the dough comes together
- Leave the dough for 30 minutes before rolling it out for the top of the pie
- Assemble and bake
- Set oven to 400 F
- Heat the skillet to quite hot, and add the legs, thighs and wings and cook for 3-4 minutes or until seared
- Turn the dark meat over to sear the other side, and then add the duck breast pieces to the pan
- Scoop 1-2 spoonfuls of the root vegetable mixture over the duck
- Scoop in as much of the leeks and their liquid as will fit in the skillet
- Roll out the dough and put it on top
- Bake until the dough is cooked
- Make the green wheat pilaf
- Green wheat, also known as frik, is baby wheat and looks ricey. They ate this in ancient Egypt!
- Put 1 cup green wheat in a pot and toast it over medium heat
- Add 1 TB garlic and 2 cups duck broth and cover
- When cooked (~20 mins) add in the other remaining vegetables and stir together
- Serve pot pie in the center of the table, and put frik on each plate. Encourage guests to ladle the pot pie sauce over the frik pilaf.
- Walk like an Egyptian.