Ingredient: chicken broth

Lemon Fennel Chicken in a Pot

There is nothing better on a cold night than good old-fashioned Chicken in a Pot. That is unless it’s Dorie Greenspan’s Lemon Fennel Chicken in a Pot. I made this last weekend and it was delicious. It comes from her Everyday Dorie, the Way I cook, cookbook. Like any recipe I made a few adjustments as I was shopping and cooking. For the most part, though, I stayed true to the original.

This is not a “Lemon” chicken and the fennel does not taste like licorice. All the flavors meld together to make the perfect balance of sweet, tart and savory. Dorie does recommend and I concur to have good crusty bread for sopping up all the good juices. This recipe is going into my regular rotation and I hope you enjoy it too.

Lemon Fennel Chicken in a Pot
Print Recipe
I adapted this from Dorie Greenspan. Just as she says in her book, Everyday Dorie, this recipe comes together quickly and is delicious!
Servings
4
Servings
4
Lemon Fennel Chicken in a Pot
Print Recipe
I adapted this from Dorie Greenspan. Just as she says in her book, Everyday Dorie, this recipe comes together quickly and is delicious!
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Take chicken out of refrigerator and let sit out while preheating oven to 450° and preparing the other ingredients.
  2. Trim the stalks and fronds and cut off the bottom of the fennel bulb. Remove the outer layer leaves. They can be tough. Cut the remaining into 6 - 8 wedges. Toss into a Dutch oven.
  3. Cut one lemon in half and the other into 8 wedges. Reserve one half and toss the wedges and other half in the pot. Peel and trim the shallots and then cut in to wedges. Toss into pot. Put the garlic halves in the pot.
  4. Add 1/4 cup of olive oil, honey, 1 tsp. salt and 1/2 tsp. pepper and toss until everything is well coated.. Make a well in the center of the vegetables.
  5. Make sure the chicken is really dry with paper towels. Season the inside and outside of the chicken with salt and pepper. Squeeze the juice from the reserved half lemon all over the the outside of the chicken then put in the cavity. Put the reserved fronds and stalks and 2 of the thyme sprigs in the cavity, also. Rub the 2 Tbs. olive oil all over the outside of the chicken.
  6. Nestle the chicken down in the well of the vegetables. Pour the chicken broth over the chicken and vegetables and give a quick stir to get the broth all around the vegetables. Toss in the 2 other thyme sprigs and bay leaves.
  7. Cover the pot and cook for 90 minutes. Do not peek. At 90 minutes you can take the lid off and place under broiler for maybe another 5 minutes to brown the top.
  8. You can serve this straight from the pot, but I like putting in a shallow bowl/platter. That way its cut and easy to grab and the vegetables and broth are right there for the dipping. Make sure you have good crusty bread. Either way, serve immediately, very hot.
  9. I wish I had a picture of the final product. Thats what happens when its that good. We all dove in and it was gone. Maybe next time. LOL
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Old Friends (Cookbooks)

I am in a purging mood! We recently did some remodel work on our house. You know how that goes and how much packing and unpacking I was doing, almost, every day. It was a good opportunity to get rid or donate “stuff” we weren’t really using anymore.

A good friend pointed out to me that I have cookbooks, literally, in every room in my house. Some of you might put the old People Magazine in the bathroom, for light reading, I put cookbooks! So, when this same friend suggested I make a library of cookbooks, in my office, I was all in. Of course, that meant hours of deciding which would stay and which would go. It also meant getting reacquainted with some of my older “friends” and saying goodbye to the friends you didn’t really keep in touch with.

My new library!

So, my task began. The first things that went were the cookbooks, put together by my kids elementary or pre-schools. I asked myself were there any recipes in them that I couldn’t just pick up the phone and ask for if I really wanted them. I did go through those books just to make sure. The next group to go were the “souvenir” books. I bought cookbooks at restaurants as I traveled across the country and some were really good. Others, I bought because I loved the meal and really believed I would recreate it at home. Well, not so much. And so, the purging project went.

I finally had whittled it down to one pile of books that I really wanted to go through and spend some time with. I’m so glad I did. There were some great finds. One of the books I saved is “Raising the Salad Bar”, by  Catherine Walthers. I initially bought this book in 2010, after a friend used it more than once, during my week-long visit to her summer home. I admit I was skeptical when I heard it was a salad cookbook, but each salad was more memorable than the last.

Thumbing through this book was like reminiscing with an old friend.  The pictures were beautiful, and the recipes reminded me of a glorious summer on Cape Cod. I love the way Catherine has organized the recipes so that the reader learns to think about salads more openly. Each salad has a dressing attached that brilliantly balances the fat and acid with your fresh greens and grains. Additionally, she has a whole section on dressings.

It has been so hot here in L.A. that I made the Couscous Salad with Lemon-Soaked Grilled Chicken for dinner, last week.  It was perfect! Fresh and lemony with just the right amount of smoky grill flavor. My family loves lemon but with a little sweeter undertone than this recipe originally gave. I added a little brown sugar to the “marinade”. I also added a little bit of chopped mint at the end to add some brightness. And by the way, go for the asiago cheese. It has a similar flavor profile to Parmigiano but with an added smokiness.

I hope you enjoy this recipe and it reminds you to spend some time with old friends and even the new treasures.

Couscous Salad with Lemon-Soaked Grilled Chicken

Print Recipe

Adapted from Catherine Walthers Raising the Salad Bar.
Servings
6 main course

Servings
6 main course

Couscous Salad with Lemon-Soaked Grilled Chicken

Print Recipe

Adapted from Catherine Walthers Raising the Salad Bar.
Servings
6 main course

Servings
6 main course

Ingredients
Chicken

Couscous


Servings: main course

Instructions
Chicken
  1. In a large bowl (I use Ziploc bags) toss chicken with garlic, salt, pepper, parsley, lemon juice and reserved rinds.

  2. Let marinade for at least 2 hours in refrigerator, When ready to use remove from marinade and discard marinade and rinds.

  3. Preheat grill to high heat. Grill chicken for 7 minutes first side. Remember to not move chicken to get a nice caramelized crust. Turn chicken over and cook for 5 more minutes.

Couscous
  1. Cook couscous in chicken broth according to package instructions. Test a little early. You want the couscous to be al dente. Remove from heat and drain. Leave some of the liquid (broth) in the pan and immediately add onions. Cook onions until translucent, about 5 minutes. Add spinach to pan and toss, lightly, over heat. Add olive oil and toss together. Occasionally toss couscous to cool.

  2. When couscous is cooler, add garlic, parsley, lemon juice and pepper. Taste and adjust seasoning. Add salt if needed.

  3. To serve, plate spinach then couscous and top with chicken. Sprinkle asiago cheese over top and a sprinkling of more fresh parsley. Garnish with sliced lemons or lemon zest.

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Change it Up Piccata!

I am always looking for ways to change up a standard recipe, that I seem to make over and over. Especially this time of year, I am hearing lots of people that are switching over to a gluten-free lifestyle or trying to cut down on the “bad” carbs.

Chicken Piccata is one recipe I can always count on that my whole family will eat. Even my most picky eater just scrapes the capers off and is happy. So how can I make this a healthier dish to put on my dinner table? I came up with nuts, instead of breadcrumbs. When I use breadcrumbs, in anything, they are homemade and toasted with copious amounts of butter. I also try to infuse as much flavor into the breadcrumbs as possible and that means salt, too. By using the nuts, you get SO much more flavor and less salt with no butter.

In this recipe, I chose to use walnuts, but you can really use any nut.  I also, always, toast the nuts before I use them. It really enhances the flavor. Finally, remember that nuts do have a shelf life.  You should be able to smell when they have turned or are a little too old to use. Or you can just trust the date on the bag.

Sorry for no picture. I thought I had one from testing but didn’t. I promise to post one soon.

Enjoy!

Walnut Crusted Chicken Piccata
Print Recipe
Servings
2-4 people
Servings
2-4 people
Walnut Crusted Chicken Piccata
Print Recipe
Servings
2-4 people
Servings
2-4 people
Ingredients
Servings: people
Instructions
  1. Start by heating your pan on high heat with no oil in it.
  2. Pound chicken so that they are evenly thin (about 1/2"). Season with salt & pepper
  3. Pulse walnuts in processor to a coarse crumble. Place in a shallow bowl.
  4. Coat both sides of chicken with walnuts. Optional: you can brush the chicken with a dab of olive oil.
  5. Add olive oil to the pan and then add chicken. Cook for 2-3 minutes on each side. It should look golden and crispy. Remove to a plate and keep warm covered with foil.
  6. Remove pan from heat, until ready to make the sauce. Your walnut bits will burn if you aren't careful.
  7. Juice one of the lemons and slice the other for garnish.
  8. Return pan to a low-medium heat and add a little more olive oil. Scrape up the browned bits.
  9. Add the garlic then lemon juice, chicken broth, and capers, continuing to scrape the bottom of the pan. Make sure it isn't burning.
  10. The sauce should begin to bubble and thicken within 2-3 minutes.
  11. Pour sauce over chicken. Garnish with parsley and lemon slices. Serve immediately.
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