The Cookbook
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On the menu for tonight: Garlic Braised Chicken
If you have NYT access:
https://cooking.nytimes.com/recipes/1022705-garlic-braised-chicken?campaign_id=58&emc=edit_ck_20250203&instance_id=146322&nl=cooking®i_id=49184069&segment_id=190010&user_id=2127aee77c7a5b6be2d2c611f646d27eGarlic-Braised
Chicken
By Eric KimTotal Time 1 hour 15 minutes
Rating (1,850)
INGREDIENTS
Yield: 2 to 4 servingsOlive oil
2 pounds bone-in, skin-on chicken
thighs (about 4)
Salt
20 peeled garlic cloves
¾ teaspoon ground white pepper
1 cup dry chardonnay
Steamed white rice, for servingPREPARATION
Step 1
Heat oven to 350 degrees.Step 2
In a large Dutch oven over medium-high, add enough oil to lightly
coat the bottom. Season the chicken with salt on both sides, then
add to the pot skin side down. Cook until the skin turns golden
and crispy, 8 to 10 minutes. If the skin browns too quickly, lower
the heat. Flip, and sear the other side briefly, about 1 minute.
Transfer the chicken to a plate and set aside.Step 3
Add the garlic to the schmaltzy oil over medium-high, and stir
until fragrant and very lightly golden at the edges, 1 to 2 minutes.
Stir in the white pepper, then immediately add the wine and 1 cup
water. Scrape up any stuck-on bits from the bottom of the pot
while bringing the liquid to a simmer. Nestle the chicken in the
pot skin side up, cover and cook in the oven until the chicken and
garlic are meltingly tender, and the wine has reduced, about 1
hour.In that time, chicken fat, wine and water
turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don’t skip itTaste for seasoning, adding more salt if needed. Serve with
rice. -
The great steak salad I made last night, and the different dressing.
https://www.marthastewart.com/312451/blue-cheese-vinaigrette
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Good recipe. Very tasty and easy. I recommend seasoning the chicken before flouring. I also added parmesan to the bread crumbs.
https://www.allrecipes.com/recipe/281362/oven-fried-chicken-thighs/
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Janet has requested this recipe, so...
https://www.recipeslady.com/hawaiian-bbq-chicken-and-pineapple-foil-packets/
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Found morels today, so chicken with morel sauce tonight. I leave out the cream as it’s better that way.
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Found morels today, so chicken with morel sauce tonight. I leave out the cream as it’s better that way.
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@Mik said in The Cookbook:
Found morels today, so chicken with morel sauce tonight.
Outside, or at the store?
@Horace said in The Cookbook:
@Mik said in The Cookbook:
Found morels today, so chicken with morel sauce tonight.
Outside, or at the store?
My bride’s family are galactic level mushroom hunters. Me? The morels would have to be six foot tall and shake my hand before I’d see them. I bought them at Pipkin’s market.
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Made this last night. Fantastic, but double the garlic and marinate the chicken for all day or overnight. I I doubt 30 minutes would do anything. I skipped the cayenne for espelette pepper, which was plenty of heat with more flavor. Half a teaspoon of cayenne is a LOT. The salad was a surprising delight. Very light meal but satisfying.
Ginger Chicken
With Crisp
Napa Salad
By Yewande Komolafe
Published June 17, 2021
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time 30 minutesINGREDIENTS
Yield: 4 servings
4 boneless, skinless chicken
breasts (about 6 ounces each),
patted dry
Kosher salt
2 tablespoons finely grated ginger
(from a 2-inch piece)
1 garlic clove, finely grated
¼ cup chopped fresh cilantro
½ teaspoon ground cayenne
6 tablespoons neutral oil, such as
grape seed or canola
1 lime
½ small head napa cabbage, cut
lengthwise (about 1 pound)
1 seedless cucumber (Persian or
English), thinly sliced
½ cup sliced chives (½-inch
lengths)
½ cup mint leavesPREPARATION
Step 1
Place chicken breasts between two sheets of parchment paper or
plastic wrap. Using a rolling pin or a bottle, pound each to an even
½-inch thickness. Season both sides with salt.Step 2
In a small bowl, combine the ginger, garlic, cilantro, cayenne and
4 tablespoons oil. Finely grate the lime zest directly into the bowl;
reserve the lime. Rub both sides of the chicken breasts with the
marinade. Let sit at room temperature for at least 10 minutes.Step 3
Meanwhile, cut the cabbage lengthwise, core it, then slice
crosswise into ½-inch-thick strips. Transfer to a large bowl and
toss in the cucumber slices, chives and mint leaves.Step 4
Heat a large skillet over medium-high heat. Pour in 1 tablespoon
oil and heat until shimmering, about 1 minute. Place the chicken
breasts in the skillet and cook, turning once, until golden brown
and cooked through, about 4 minutes per side. Cut the reserved
Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish.
Lightly pounding the chicken breasts increases their surface area, which helps them soak up the
marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh
mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply
double the recipe.
2 tablespoons rice vinegar, distilled
white vinegar or apple cider vinegar
lime in half and squeeze the juice over the chicken; slice the
chicken. Transfer the chicken to serving plates and slice.Step 5
Toss the cabbage mixture with the vinegar and remaining 1
tablespoon oil. Season to taste with salt and serve alongside the
chicken
