So, I know a lot of people make resolutions this time of year. I've decided to make one about my blog. Well, more like a resolution about my cookbooks. A few years ago I was somewhat of a nomad, first living at my sister's house for a year and then house sitting for two years. So, the majority of my possessions lived in boxes. Opening those dusty and forgotten boxes three years later was like seeing old friends. As expected, the boxes included many a cookbook. Unfortunately, I have yet to open a majority of these cookbooks, instead opting to find new recipes on the web. My new years resolution is therefore to revisit these long-forgotten resources and of course share their recipes with you!
Of course like all new year's resolutions, I'm not following my resolution exactly. Since it's not the new year yet, I've decided to start by using a cookbook I was given for my birthday last year by cook extraordinaire Keri. Did I tell you that she chose it because I could never make enough food for Justin's appetite? (Hence the name "Mad Hungry.") And yes, the recipes I've tried have satiated him. Success!
As for the chicken shown above, it was easy and incredibly flavorful. I was surprised how much flavor was infused into the chicken by the vinegar, garlic, and rosemary. Anyways, try it for yourself. You won't be disappointed!
Adapted from "Mad Hungry, Feeding Men and Boys"
Ingredients
1 cup best-quality red wine vinegar
2-3 minced garlic cloves (~2 tablespoons)
3 sprigs of fresh rosemary, chopped (~1 tablespoon)
5 1/2 lbs bone-in chicken pieces (1 used chicken thighs)
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed
1 - At least 15 minutes but up to 2 hour before cooking, combine the vinegar, garlic, and rosemary to marinate.
2 - Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches, if necessary. Make sure to take your time with this part. You should hear an immediate sizzle when the chicken hits the pan. Don't move them, as it takes a couple minutes (4-5) to sear the chicken so the skin will release from the pan. Brown all sides (~10 minutes per batch).
3 - Once finished, return chicken to skillet. Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 -20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8-10 minutes. Serve immediately or reheat with some extra chicken broth.
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