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lillibet#48 Roasted Chicken Thighs with Rosemary, Red Onions & Red Potatoes This one is from Fine Cooking magazine (unfortunately not available online without membership) and was relatively simple. It took an hour and a quarter from start to table, but with a chance for breaks along the way. I ended up adjusting the quantities considerably and would do so more in the future, so here's my suggested recipe:
INGREDIENTS:
1 navel orange (recipe called for 2, but 1 was *plenty*)
2 Tbs. EVOO (I used all 3 recommended, but would definitely cut it down next time)
kosher salt
1 tsp. crushed red pepper flakes (the recipe warns that 1/2 might be a bit much, but I'd double it to this the next time)
12 baby red potatoes, halved (the recipe called for 8, but mine were tiny--you want about 12 oz. total)
1/2 red onion, cut into chunks (recipe called for 2, that's insane, unless you've got some unusually small ones--it also said to slice into 1/2" circles, but I like wedges better and they worked fine)
2 tsp. ground rosemary (they call for sprigs of fresh and get all fancy about putting them in and taking them out--I just poured it in and would double the amount next time)
5 chicken thighs trimmed of excess fat and skin (recipe calls for 8 for 4 people, this served the 2 1/2 of us nicely--if I were cooking for a larger group, I'd make a lot more veggies)
DIRECTIONS:
• Preheat oven to 425F
• Grate 1 tsp. orange zest
• In a small bowl mix together zest, EVOO, 1 tsp. salt, red pepper flakes and 1 tsp. rosemary
• On one end of a large, rimmed baking sheet (lined with foil, if you like) place the chicken and brush with the rosemary mixtures
• On the other end of the sheet, place the potatoes and onions and toss with the remaining mixture (The recipe calls for sprinkling everything with salt again, but I thought there was plenty of salt already--and I like food salty--so I didn't and it turned out just fine.)
• Roast for 20 minutes
• Baste the chicken with the pan drippings and stir the veggies
• Continue to roast, basting and stirring every 10 minutes, for 30 minutes more--total baking time 50 minutes.
• In the meantime, peel the oranges, making sure to get the pith and membrane. Chop into half-inch pieces, place in a small bowl and mix with the other tsp. of rosemary
• When the chicken is done, plate it and the veggies and top the chicken with the orange pieces.
I was afraid the orange would make it too sweet for my taste, but it wasn't a problem. I think it would be interesting to try this with lemon, instead. Overall, a very tasty dish and nice to have everything cook in one pan.
#49 Braised Tuscan Kale I'm not sure I've ever had Tuscan kale--also known as cavolo nero--before, but I will certainly be having it again. I picked it up as part of my CSA and as with all greens, what seemed like vast quantities reduced to be more like a garnish. I used this recipe--scroll down to "Braised Tuscan Kale"--and followed it pretty faithfully. I didn't end up needing to add any liquid. I did both salt the blanching water and put in salt during the sautée step and that made it pretty salty, but mixed in with the not-very-salty potatoes and onions, it made a good, biting contrast. So delicious!
If I do these two recipes together again (which I hope to, although I think it would also work to use spinach with the chicken) I think I would try just blanching the kale in salted water and then mixing it in with the potatoes and onions to roast instead of sauteeing it separately, although in that case I should definitely add some garlic to the rosemary mixture detailed above.
INGREDIENTS:
1 navel orange (recipe called for 2, but 1 was *plenty*)
2 Tbs. EVOO (I used all 3 recommended, but would definitely cut it down next time)
kosher salt
1 tsp. crushed red pepper flakes (the recipe warns that 1/2 might be a bit much, but I'd double it to this the next time)
12 baby red potatoes, halved (the recipe called for 8, but mine were tiny--you want about 12 oz. total)
1/2 red onion, cut into chunks (recipe called for 2, that's insane, unless you've got some unusually small ones--it also said to slice into 1/2" circles, but I like wedges better and they worked fine)
2 tsp. ground rosemary (they call for sprigs of fresh and get all fancy about putting them in and taking them out--I just poured it in and would double the amount next time)
5 chicken thighs trimmed of excess fat and skin (recipe calls for 8 for 4 people, this served the 2 1/2 of us nicely--if I were cooking for a larger group, I'd make a lot more veggies)
DIRECTIONS:
• Preheat oven to 425F
• Grate 1 tsp. orange zest
• In a small bowl mix together zest, EVOO, 1 tsp. salt, red pepper flakes and 1 tsp. rosemary
• On one end of a large, rimmed baking sheet (lined with foil, if you like) place the chicken and brush with the rosemary mixtures
• On the other end of the sheet, place the potatoes and onions and toss with the remaining mixture (The recipe calls for sprinkling everything with salt again, but I thought there was plenty of salt already--and I like food salty--so I didn't and it turned out just fine.)
• Roast for 20 minutes
• Baste the chicken with the pan drippings and stir the veggies
• Continue to roast, basting and stirring every 10 minutes, for 30 minutes more--total baking time 50 minutes.
• In the meantime, peel the oranges, making sure to get the pith and membrane. Chop into half-inch pieces, place in a small bowl and mix with the other tsp. of rosemary
• When the chicken is done, plate it and the veggies and top the chicken with the orange pieces.
I was afraid the orange would make it too sweet for my taste, but it wasn't a problem. I think it would be interesting to try this with lemon, instead. Overall, a very tasty dish and nice to have everything cook in one pan.
#49 Braised Tuscan Kale I'm not sure I've ever had Tuscan kale--also known as cavolo nero--before, but I will certainly be having it again. I picked it up as part of my CSA and as with all greens, what seemed like vast quantities reduced to be more like a garnish. I used this recipe--scroll down to "Braised Tuscan Kale"--and followed it pretty faithfully. I didn't end up needing to add any liquid. I did both salt the blanching water and put in salt during the sautée step and that made it pretty salty, but mixed in with the not-very-salty potatoes and onions, it made a good, biting contrast. So delicious!
If I do these two recipes together again (which I hope to, although I think it would also work to use spinach with the chicken) I think I would try just blanching the kale in salted water and then mixing it in with the potatoes and onions to roast instead of sauteeing it separately, although in that case I should definitely add some garlic to the rosemary mixture detailed above.
