Just the other day, we got teased with about 10 minutes worth of snow. It didn’t stick or anything, but during a winter that so far has been extremely mild*, it was a nice 10 minutes. The kind of 10 minutes that make you want to go roast a chicken. And if you don’t want to roast a whole chicken, then at least maybe some chicken thighs.
A very nice aspect to this recipe (no matter what season you choose to make it) is that it is fairly one-dish. Especially if you marinate in a freezer bag. The honey in the marinade should give you a nice, darkened crust to your chicken.
And, like I mention below, the brussels and potatoes aren’t going to get that dark – if you want more color, just pop them under the broiler while the chicken rests.
. . . → Read More: Winter Comfort Food: Roasted Chicken Thighs with Potatoes and Brussels Sprouts
Is it too early for a sensible post yet? Sensible as in a recipe that isn’t drenched in cream, butter, cheese, and other holiday food extravagances? Sure, there’s some honey and brown sugar in this, but compared to what we’ve all probably been eating lately, this is a pretty healthy meal. Especially if you add some sauteed chard and just a little bit of creamy polenta on the side.
This is a great, relatively quick and inexpensive meal to have in your repertoire. And there’s no need to use fancy balsamic here, just a cheap bottle will do fine as you’re reducing it later. I have a huge bottle of the Safeway brand I keep specifically for marinades and reductions.
You could also easily make this with chicken thighs (should be about the same time, but check with a thermometer) or whole legs (add a few minutes).
Also, hey — Happy (Almost) New Year, everyone!
Balsamic-Glazed Chicken Drumsticks
Adapted from a recipe by Giada De Laurentiis; serves 3-4
1/2 cup Balsamic Vinegar
1/2 . . . → Read More: Balsamic-Glazed Chicken Drumsticks
This week’s French Fridays with Dorie is one of those liver ones – the type that some people like to sit out. And I don’t blame them at all. I’m okay with liver, but I must admit to always skipping the sardine recipes.
For this one, my plan was to just make a half recipe (there are only two of us), but my chicken livers came frozen, in a one-pound tub. So…made the full version and froze half the finished chopped liver (without the egg), to bring out sometime in January.
We had this for dinner with some sourdough bread from Roman Candle Baking Co, a spinach salad, and I discovered that if you serve capers on the side, they are delightful sprinkled on top of a slice of toasted sourdough that’s slathered with chopped (or in this case, food processor-chopped) liver. I like smoothness in my liver recipes and I must admit, this was a much more appealing project for me if I did it more like a pate. So that’s what I did. The verdict: Delicious! I am looking forward to using up the freezer stash.
For the spice mix, I used the version . . . → Read More: FFwD: Mme. Maman’s Chopped Liver
Kale, like brussels sprouts, fish sauce, and swiss chard, is an ingredient that I discovered that I liked later rather than sooner. I don’t even think I started with the now ubiquitous kale chips — I think it was maybe braised kale at a restaurant, and only about three years ago.
Did you know October 2nd is (possibly) National Kale Day? I think that it’s not quite an official thing yet, so let’s all try to make it happen! Until then, I’m just going to pretend that Wednesday IS National Kale Day and celebrate with this kale post.
This casserole is hearty and comforting, just want you want on a cold, windy day that we’ve been having a lot of here in Portland lately. jwa thought it needed a bit more spice, but I thought it worked nicely just as is – creamy, a little bacony-y, and of course, kale-y. People who think it needs some extra spicy heat can always add their own hot sauce.
This would also be extremely easy to make vegetarian — just omit the chicken and bacon. But then, you probably could have figured that out on . . . → Read More: National Kale Day: Chicken Kale Pasta (Casserole) with Apple & Bacon
This is a French Fridays on a Saturday — mainly because I didn’t even manage to make this until Friday night for dinner. This is probably one of the simplest recipes so far for FFwD. Basically, you slice an avocado in half, peel and remove the pit, drizzle with some lemon juice and salt, then add some pistachio oil. The hardest task will be finding pistachio oil. I’m sure I could have found some in Portland, but one of the FFwD members (one wet foot – thanks!) posted a link to making your own pistachio oil from Food and Wine magazine. Intrigued, I did exactly that.
The pistachio oil is so amazing! Like, just-use-a-spoon-to-eat-it amazing! I can’t wait to drizzle this over all manner of things in the coming weeks (it will keep for two weeks in the refrigerator). For this meal, I followed the bonne idée to the side of the recipe and served the avocado halves with lemon grilled chicken, and also some roasted asparagus.
The pistachio oil recipe is below, as are my photos. And here’s a link to everyone’s Pistachio Avocados.
. . . → Read More: FFwD: Anne Le Blanc’s Pistachio Avocado (and a Toasted Pistachio Oil Recipe)