Tag Archives: one-pot

Braised Chicken and Lentils

Uncategorized, , , ,

For this “stew” if you will, meaty bone-in chicken thighs are seasoned with smoked paprika, salt, and pepper and then browned to build a base of flavor with a subtle, smoky depth of braised chicken with hearty stewed lentils. Next, the onions, tomatoes, and carrot are sautéed and layered in garlic, tomato paste, and earthy fresh thyme to keep the flavor rich and complex.

Tomato paste plays double-duty, adding savoriness while helping to thicken the lentils. The browned chicken thighs are nestled into the lentils, fortifying them with chicken stock and some extra smoked paprika, and braises the mixture uncovered in the oven.

Keeping the Dutch oven uncovered thickens the stewed lentils as the chicken braises. Whisking a splash of sherry vinegar in at the end brightens the dish and helps break down some of the lentils, adding body and creaminess.

Preferably use a large, 6-quart Dutch oven; if your Dutch oven is smaller, you will need to sear the chicken in batches and allow the chicken to overlap slightly in the lentil mixture in step 4. Whisking the lentils vigorously in step 5 helps create a rich, creamy sauce.

Braised Chicken and Lentils

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2½ tsp. table salt, divided
  • 2 tsp. smoked paprika, divided
  • ¾ tsp. pepper, divided
  • 8 (5- to 7-oz.) bone-in chicken thighs, trimmed
  • 2 tsp. extra-virgin olive oil
  • 2 large plum tomatoes, cored and chopped1 onion, chopped fine
  • 1 carrot, peeled and chopped fine
  • 6 garlic cloves, minced
  • 2 Tbsp. tomato paste
  • 1 tsp. chopped fresh thyme
  • ½ tsp. red pepper flakes
  • 4 cups chicken broth
  • 1 cup green lentils, picked over and rinsed
  • 1 Tbsp. sherry vinegar
  • ½ cup chopped fresh cilantro

Directions

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Combine 2 teaspoons salt, 1 teaspoon paprika, and ½ teaspoon pepper in small bowl. Pat chicken dry with paper towels and sprinkle all over with salt mixture.
  2. Heat oil in Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook until skin is well browned, 12 to 16 minutes; transfer chicken to plate.
  3. Add tomatoes, onion, carrot, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper to fat remaining in pot and reduce heat to medium. Cook, stirring often, until tomatoes begin to break down, 3 to 5 minutes.
  4. Stir in garlic, tomato paste, thyme, and pepper flakes and cook, stirring constantly, until fond begins to form on bottom of pot, 3 to 4 minutes.
  5. Stir in broth, scraping up browned bits. Stir in lentils and remaining 1 teaspoon paprika. Nestle chicken into lentil mixture, skin side up, and bring to simmer over high heat.
  6. Transfer pot to oven and cook, uncovered, until chicken registers at least 185 degrees, 35 to 40 minutes.
  7. Transfer chicken to clean plate. Return pot (handles will be very hot) to stovetop and continue to cook lentil mixture over medium heat, stirring often, until liquid is thickened and lentils are fully tender, 5 to 7 minutes longer.
  8. Add vinegar and whisk vigorously until liquid is creamy, about 30 seconds (lentil mixture will thicken as it cools). Season with salt and pepper to taste.
  9. Transfer lentils to shallow serving bowls and top each portion with 2 chicken thighs. Sprinkle with cilantro and serve.

http://www.lynnandruss.com

Recipe by Amanda Luchtel for Cook’s Country

Shoulder Lamb Chops with Fennel and Capers

Uncategorized, , , , ,

The flavors were amazing in this dish from Mastering the Art of Italian Cooking by Lidia Bastianich, one of our favorite Italian chef/authors. With rosemary, fennel, capers, onion and homemade stock, you can’t help but start salivating from the heady aromas while you’re cooking.

Shoulder lamb chops are usually not as costly as other cuts, but you do have to deal with a little more fat and bone. With only three chops, we still needed to brown them in two batches, which the original instructions didn’t indicate. Too closely together in the skillet, and the meat will steam instead of brown.

One major difference we will do next time is reduce the amount of stock from 2 cups down to 1 cup (this is noted in the list of ingredients below). After the chops were removed from the skillet, we tented them with foil, and reduced down the liquid in the pan (which still included the other ingredients).

And what is with throwing out the garlic?? That’s like tossing the baby out with the bath water, a sacrilege in our opinion! Otherwise, it was a fabulous recipe.

Shoulder Lamb Chops with Fennel and Capers

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredient

  • 4 1⁄2-inch thick bone-in shoulder lamb chops
  • 2 tsp. kosher salt
  • All-purpose flour, dredging
  • Vegetable Oil for frying
  • 3 Tbsp. extra-virgin olive oil
  • 6 garlic cloves, crushed and peeled
  • 4 sprigs fresh rosemary
  • 2 large fennel bulbs, trimmed, cored, and cut into 1-inch chunks
  • 2 medium onions, sliced
  • 1⁄4 tsp. crushed red pepper flakes
  • 1⁄4 cup red wine vinegar
  • 1 cup chicken stock, preferably homemade
  • 1⁄4 cup drained tiny capers in brine

Directions

  1. Season lamb chops with 1 teaspoon of the salt. Spread some flour on a plate and dredge the chops in the flour, tapping off the excess.
  2. Heat a large skillet over medium-high heat, and add 1⁄4 inch of vegetable oil. Cook the chops until they are crisp and browned on both sides, about 3 minutes per side. Remove them to a plate. (It’s likely you will need to do this in 2 batches.)
  3. Pour out the oil and wipe the skillet clean. Set skillet over medium heat, and add olive oil. When the oil is hot, add the garlic and rosemary. Once the garlic and rosemary are sizzling, add the fennel and onions, and season with the remaining salt and the red pepper flakes. Cook, stirring to make sure the vegetables don’t burn, until they are wilted and golden, about 10 minutes.
  4. Add the vinegar and bring it to a boil. Add the stock. Reduce the heat so the sauce is simmering, and add the chops and capers.
  5. Simmer, covered, until the chops are tender, about 35 to 40 minutes. Remove the rosemary stems and garlic (no way!), and serve.

http://www.lynnandruss.com

Original recipe from Lidia Bastianich