Chicken Fricasse

Another Sunday favorite! I have Martha (Stewart, of course!) to thank for this delicious recipe. In my effort to find delicious, interesting and (relatively) healthy recipes for Sunday Supper, I declare this one a winner! I served it with roasted brussel sprouts (tossed with olive oil, salt, pepper and raw sugar, roasted for 30 minutes at 350 degrees) and pasta. Oh, and don’t forget leftovers! The delicious sauce means that the chicken will stay moist when you heat it in the microwave a few days later.

Ingredients

1 Whole Chicken (3-4 lbs) cut into 11 pieces

Coarse salt and freshly ground pepper

3 Tablespoons unsalted butter, softened, divided

1 Tablesppon extra virgin olive oil

1 Small yellow onion, cut into ¼ inch dice (1 cup)

1 Carrot, cut into ¼ inch dice (1/2 cup)

1 Celery Stalk, cut into ¼ inch dice (1/2 cup)

8 Ounces cremini mushrooms, cleaned, trimmed and quartered

2 Tablespoons all-purpose flour

2/3 Cup white wine

4 Cups chicken broth

2 sprigs fresh parsley

2 sprigs fresh thyme

1 bay leaf

2 large egg yolks, room temperature

¼ cup heavy cream

2 to 3 Tablespoons roughly chopped fresh tarragon leaves

2 Tablespoons fresh lemon juice

Kitchen twine

Egg noodles [optional]

Preparation

1.    Brown chicken

Salt and pepper chicken on both sides. Heat 2 tablespoons of butter and olive oil over medium-high heat. Once butter is melted, add half of the chicken skin down, for 5 minutes each side (turn once). Remove chicken to side plate, and repeat with the remaining half chicken.

2.    Saute Mirepoix

Saute mirepoix (celery, carrot, onion – thanks Martha!) in pot, stirring occasionally, until soft and golden brown. This should take 8 to 10 minutes.

3.   Cook mushrooms and flour

Add mushrooms to mirepoix, stirring occasionally, until mushrooms become glossy and begin to release liquid. This should take about 4 to 5 minutes. THEN, stir in flour (I made this mistake and added it first). Stir for 1 minute.

4.  Let’s add that wine! Broth too.

Add wine, and bring to a boil. Stir for about 45 seconds to 1 minute, until liquid just thickens. Then add broth, and stir.

5.    Cook the chicken, baby!

Place chicken, skin side up, in a single layer on vegetables; pour juices from the chicken plate into the pot. Tie parsley sprigs, thyme, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially, and cook 25 to 30 minutes. [Put water to boil here if you plan to serve the chicken over noodles!] Transfer chicken to a clean plate. Simmer liquid, uncovered, until it reduces slightly, about 5 minutes. Discard herbs.

6.    Make and add “liaison”

To make the sauce thickener, whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour in ½ cup of cooking liquid (slowly, 1 tablespoon at a time) into liaison. Then, stir liaison into pot.

7.   Finish!

[Add noodles to boiling water here.] Return chicken to the pot. Add tarragon, lemon juice and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

Caramelized Black Pepper Chicken

Thanks goes to Gwyneth Paltrow and her "GOOP.com" blog. I made this on Sunday night, and served this with brown rice and steamed broccoli. It was delicious! I made a few changes, indicated by the parentheses. I also would consider serving this with chopped peanuts on top.

INGREDIENTS (Serves 4)
2/3 cup dark brown sugar (unrefined)
1/3 cup fish sauce
1/3 cup rice vinegar
1/2 cup water
2 teaspoons finely grated garlic
2 teaspoons finely grated ginger
2 teaspoons coarsely ground pepper
1 or 2 fresh thai chilis halved [i used red pepper chilis, sliced long and thin]
2 tablespoons vegetable oil
2 shallots, thinly sliced
2 pounds organic boneless, skinless chicken breasts, cut into small pieces (1/2")
2 tablespoons coarsely chopped cilantro

PREPARATION
1. In a small bowl, combine the sugar, fish sauce, vinegar, water, garlic, ginger, pepper and chili. Reserve.
2. In a large skillet, heat the oil over medium-high heat and cook the shallots until softened and a bit brown, about 3 minutes.
3. Add the chicken and stir-fry, browning it all over, about a minute.
4. Add the sugar mixture and simmer over high heat until the chicken is totally cooked through, about 6 minutes. [I cooked this for longer, so the sauce is reduced and the flavor intensifies]
5. Stir in the cilantro and serve.

Adapted from Charles Phan's Caramelized Black Pepper Chicken published in Food & Wine, December 1998.

Matzo Granola

My dear friend Stephanie brought this delicious treat to my family one year, and it has been a fan favorite ever since! It is so easy, and can be eaten for breakfast (with yogurt or milk, with fresh fruit even!), or as a snack. If kept in sealed tupperware or a plastic bag, this can keep for up to a week... long enough to survive the holiday!

Ingredients:
Matzo
Honey or Agave Nectar or Maple Syrup
Dried fruit and nuts of your choice (apples, craisins, apricots, cherries, cranberries, plums, dates, almonds, shredded coconut)

Directions:
Pre-heat oven to 375 degrees.

Break up a bunch of matzo into bit size pieces into a large bowl.
Smother with honey and maple syrup. You'll have to use your hands to make sure the matzo is fully coated. It should be covered, but not wet . . .that is, there shouldn't be so much honey and syrup that there is liquid left in the bowl.

On a greased (or PAMed) baking sheet, spread a thin layer of the coated matzo pieces. It's important that the layer be thin, in order for the matzo to get crunchy. Bake for a total of 10 minutes, turning the matzo once half-way thru.
Take out of the oven, stir around so that it doesn't stick to the pan. Let cool for 10 minutes. Put into new bowl.
Repeat until all matzo is baked.

Dice up a bunch of your favorite dried fruit. Recommended: apples, apricots, cherries, cranberries, plums, dates
Throw into the bowl with the matzo and toss.

Voila, matzo granola!