Marinated Chicken on the Grill with Zesty Drizzling Oil

I always say I am not the world's biggest chicken fan but my family remains unconvinced. They say that for someone who claims not to like it, I sure make it a lot (a bit of an overstatement, if you ask me). The truth is, it's not that I really dislike chicken, it's that so much chicken out there is underwhelming, mediocre, and sometimes, awful. While I generally see chicken as a vehicle for other flavors, I will grant that when it's perfectly cooked perfectly, it doesn't need all that much enhancement. My rules for chicken are simple - bone in and skin on. With those two starting points, you're already ahead of the game. 

Marinated Chicken on the Grill with Zesty Drizzling Oil, Photo: NK 

The zesty marinade and drizzling oil that I will share with you today is perfect for chicken on the bone. The basic marinade paired with a bright and tangy dressing for serving come together to make a chicken dish that manages to be super juicy and flavorful, without taking away from understated greatness of well-cooked chicken. I like to use a mix of drums and thighs but you can select any combination of chicken pieces, including breast. 

After the marinade is prepared, I throw the chicken in a large gallon Ziploc and pour it in so it can sit in the fridge 4 hours or so. Jiggle the bag here and there to distribute the flavor. You can now make the drizzling oil ahead. Once grilled (or cooked), plate the chicken and drizzle it over each piece, reserving some for any guests that would like a little extra.

Zesty Grilled Chicken Marinade

Serves 4 

Ingredients:

1/3 Cup Olive Oil 

Small Sweet Pepper

2 teaspoons Kosher Salt 

1 small Hot Red Chile (or Jalapeno), roughly chopped 

1 large Lemon, (zested and zest set aside) cut in half, another large Lemon, cut in half for grilling 

1 tablespoon White Wine or White Vinegar

1 tablespoon Lemon Juice (squeezed from one of the Lemon Halves)

Handful of chopped Parsley 

Method: 

Combine all ingredients and pour over chicken in a plastic bag or sealed container. Marinate in the fridge for 4 hours, turning occasionally. Bring to room temperature, scrape away the marinade from the chicken pieces and grill. Grill the second lemon cut sides down on the grill alongside the chicken (towards the end of the cook time) for a pretty, utilitarian garnish. To serve, plate the chicken and drizzle with the infused oil over it (recipe follows below). Scatter torn parsley around the platter and finish with the lemon halves. 

Infused Drizzling Oil

Enough for 4 Servings 

Ingredients: 

1/3 Cup Extra Virgin Olive Oil

4 Tablespoons finely minced mini Sweet Peppers (two or more colors if possible) 

Finely minced Hot Chile to taste (1/2 teaspoon is a good start) 

3 Garlic Cloves, 2 whole and crushed, 1 clove minced finely and set aside

2 teaspoons Lemon Zest 

1 teaspoon Lemon Juice

1 teaspoon White Wine or White Vinegar

Handful Curly Parsley, torn 

Salt to taste

Method:
Warm the Olive Oil over a low flame with 2 whole cloves crushed garlic until the garlic starts to become slightly golden and fragrant, but not burnt. Remove the whole cloves and discard. Add the hot chile, sweet peppers, lemon zest and 1 clove minced fresh garlic. Warm for another minute or two and turn off the flam. Add the lemon juice and white wine vinegar. Cool the drizzling oil and then and add salt to taste. Reserve until chicken is cooked and drizzle over each piece.  Enjoy! 

Small Wonders - Easiest Ever Mini Chicken Pot Pies

For me, there's really nothing quite like the exhilaration of receiving new kitchen stuff. Fellow home cooks, I know you feel me. The holidays were especially sweet this year because my thoughtful family and friends showered me with some seriously amazing cooking swag, not to mention several new cookbooks and cooking gadgets that I simply cannot wait to use. I'm a lucky girl and I know it. Today's dinner inspiration comes from the positively swoon-worthy set of four Le Creuset Mini Cocottes that my mom-in-law gifted me. 

These beautiful Mini Pot Pies are incredibly simple to make, Photo: NK

To say that I have been fantasizing about these mini ovenproof bakers for a little while would be a major understatement. And the colors! Oh, the colors. They're just beyond. From soufflés to individual baked egg dishes, these little pots can do it all. Plus, they go straight from oven to table making a smashing presentation in the process. 

When it came time to decide how to christen my new cocottes, the answer came in seconds thanks to my comfort food-lovin' husband. According to him, it just had to be Chicken Pot Pies. Perfect! Not only will they be cute, individual servings, but also, we'd make sure that they'd also be incredibly simple, fast, and delicious. YES.

Mr. NK and I created today's dish by joining the best features of two popular recipes, as usual, with an eye towards taste and convenience. We had a great time cooking them together and they were done in a flash!! Enjoy these pot pies piping hot, straight out of the oven! We sure did. 

Mini Chicken Pot Pies
Adapted from Allrecipes.com/Robbie Rice "Chicken Pot Pie IX" & Inspired by Le Creuset's Mini-Cocotte Cook Book 

Yield: This recipe below makes exactly enough filling for 4 Le Creuset Mini Cocottes (8 ounce capacity each) or about 4 light servings. If you would to make the filling for two large pot pies, double the recipe below (not the puff pastry) and you will end up with 8 modest servings. 

Ingredients: 
1/2 Pound Organic Chicken Tenders, chopped into bite-sized pieces
1/2 Cup Peeled Baby Carrots, sliced about 1/3 inch thick
1/2 Cup Frozen Green Peas
1/4 Cup Celery, sliced about 1/4 inch thick
1 Tablespoon Olive Oil
3 Tablespoons Butter, divided
2 Medium Shallots, finely chopped
2 3/4 Tablespoons All-Purpose Flour 
1/4 teaspoon Salt, plus more
1/8 teaspoon Black Pepper
9/10 Cup Chicken Broth (aka: just shy of a cup) 
1/3 Cup 2% Milk (you can also use whole if you like)
4 Sprigs Fresh Thyme plus more for garnish 
1 Egg Yolk, beaten
2 Sheets Frozen Puff Pastry, unrolled and fully thawed on a non stick surface for 40 min
Equipment: 4 mini Ceramic Cocottes or Oven-Safe Ramekins (8 Ounce capacity each)

Pie Filling. Photo NK

Method:
1. Preheat the oven to 400 with a rack in the middle. 

2. Place 1 tablespoon olive oil in a medium sauté pan over medium high flame and heat until shimmering. Cook chicken, stirring occasionally, until opaque and almost cooked through, about 5 minutes. Remove chicken and juices from the skillet. Set aside.

3. In the same pan as the chicken, melt 2 tablespoons butter over medium-low heat. Add the shallots and cook, stirring
occasionally, until translucent and tender. About 4 minutes. Now stir in the flour, salt and pepper. Slowly add the chicken broth and then the milk. Add the 4 sprigs of fresh thyme and bring the liquid to a boil by turning up the heat. As soon as it bubbles,  lower the heat way back down to a simmer. Allow mixture to simmer about 5 minutes, stirring occasionally until the liquids have thickened. Turn off the flame and remove and discard the thyme sprigs.

4. Meanwhile, in another medium sauté pan, add the last tablespoon of butter and melt over medium heat. Add the carrots and celery. Cook the vegetables, stirring often until somewhat tender but still al dente - about 6 to 7 minutes (it will be done one or two minutes after the pot pie filling mixture is finished). Turn off the flame. Hit them with a good dose of more salt and pepper.

5. On a lightly floured, non-stick surface, cut four circles out of the puff pastry leaving about 1/2 inch overflow that will spill over the sides of the cocottes. You can measure by inverting the mini-cocottes on the dough and drawing a slightly wider circle (about a 1/2 inch wider) with your knife.

Assembling the Pot Pies, Photo: NK

6. To assemble pot pies, pour the reserved chicken and the celery carrot mixture back into the saute pan with the cream filling. Stir until everything is incorporated. Taste for salt and add a bit more to your taste if you choose. Pour the filling evenly into the 4 cocottes. Divide the still-frozen peas among the 4 cocottes.

7. Brush the edges of each cocotte with the egg yolk wash and press a puff pastry round on top of each to close. Fold down the 1/2 inch overhang to seal the edges, and create some fluting along the edges with your fork to seal the pastry. Finally, paint the tops of the pastries with more egg wash, and pierce the middle of each pot pie in order to vent.

8. Place cocottes directly in the oven on the middle rack a few inches apart. Cook for 16-17 minutes until the puff pastry has risen and is golden brown. Serve immediately with fresh Thyme Garnish, a fork and a spoon for the delicious creamy filling!

Golden and crispy outside, bubbly and savory inside. Photo: NK

Winter Warmers - Cold Weather Comfort Foods

Here in the Northeast, an unseasonably warm fall has regrettably come to a screeching halt just in time for the start of 2012. I am a summer girl, so it’s usually around this time of year that I add frigid weather and snow to my growing list of things to whine about. But if there’s one silver lining to the long New York winter, it’s hearty stews and cozy one-pot comfort foods. One of our old favorites is Ina Garten's wonderful version of a James Beard classic, Chicken with Forty Cloves of Garlic: Click HERE for the recipe.

Chicken with Forty Cloves of Garlic, Photo: NK

But as the New Year demands, it was time to try something different. 

In this same spirit, Mr. NK actually took it upon himself to cook up a delicious Beef Bourguignon for us last week - using Eric Ripert’s recipe, no less. Here's the link: 
Eric Ripert's Beef Bourguignon

This was a curious turn of events as I wouldn’t call Beef Bourguignon, a classic French comfort dish, particularly easy for a weeknight since it can take two days to prep. It wasn’t even as if we were celebrating a special occasion. Hmmm… perhaps he read my earlier post about Chef Eric being “real cute?”  Either way, I wasn’t asking questions. Here are some shots of my apparent Francophile's work. Few things are more annoying than your wife tailing you with a camera in the kitchen, but I couldn't pass up the chance to document my good fortune.  

Bourguignon Herbs, Photo: NK

Herbs tied in cheesecloth, Photo: NK

Marinating Overnight, Photo: NK 

Voila! Finished Beef Bourguignon, Photo: NK

Our yummy beef dinner inspired me to officially kick off the comfort food season. For me, the ultimate winter dinner is usually a long cooking one-pot meal. These can actually be wonderful and easy if you have a bit of time to spare. In searching for recipes to try, don't discount those that take 1-2 hours total time to cook - many of the best do, especially if they include slow-cooking meats like tougher cuts of beef or chicken on the bone. Even with a whopping 2 hours total time, many recipes will be comprised of largely inactive time, with just about 20 minutes of upfront, active prep before you leave your pot to simmer for the duration.


Such is the case with the Spanish classic, Pollo Al Vino Tinto (Chicken in Chorizo and Red Wine Sauce). The recipe I would be using for the dish served multiple purposes: it would make for a tasty reminder of our recent excursion to Spain, provide us with the type of stick-to-your-ribs meal we were looking for, and it would also allow me to finally christen my newest cookbook, Penelope Casas', The Foods and Wines of Spain.  All in all, a win win. 

Browned Chicken with Dry Ingredients
Ready for Wine and Broth, Photo: NK

A few things to note before trying this easy, elegant homestyle dish:                    

• This will take you a total of about 1 hour and 45 minutes, only 15 minutes of which is prep and active time. 
• Although I am sure this dish is excellent with the recommended addition of the Spanish Brandy, we did just fine adding two tablespoons of scotch, which is what we had on hand. 
• Buying a whole chicken that has been pre-cut into wings, legs, breasts and thighs is a huge timesaver that I never skip.
• I actually used dried parsley, which tasted fine, because it pains me to buy a whole bunch of parsley when I only need a pinch and have no other uses for it that week. 

Penelope recommends a "robust" wine to anchor this dish, particularly one of Spanish origin, such as Sangre de Toro. I did indeed buy a ten dollar bottle of said wine. It came with a handy twist-cap top which allowed me to pretend that I would reseal it and put it away for future use. We all know how that story ends...  The result was a superb, flavorful, fall-off-the bone chicken dish with a delicious sauce. 

Pollo Al Vino Tinto, Photo: NK

We didn't mind the extra wine either! Enjoy:


Pollo Al Vino Tinto - (Chicken in Chorizo and Red Wine Sauce)
Recipe Adapted from Penelope Casas' The Foods and Wines of Spain Cookbook
Serves 4

Ingredients:


One  3 to 3.5 pound chicken cut in serving pieces
Salt to taste
Fresh ground pepper to taste
Flour for dusting
4 tablespoons olive oil
1 large onion, chopped
1 clove garlic, minced
1 carrot, peeled and chopped finely
1 chorizo sausage, about 2 ounces, chopped
2 tablespoons Spanish Brandy or Cognac (we used Scotch - worked just fine)
1 pimiento (AKA one roasted red pepper. Book suggests making from scratch but a jarred red pepper was fine for everyday use)
1 tablespoon minced parsley or 1/2 tablespoon dried parsley
1 bay leaf
1/4 teaspoon thyme
1/2 cup chicken broth
1 cup dry red wine, preferably a full bodied Spanish wine. 


Method:


Sprinkle chicken liberally with salt and pepper and then dust it with flour. Heat olive oil in a large, shallow casserole or large high-sided non-stick pan. Add chicken and brown well on both sides. Add the garlic, onion, carrot and chorizo. Cook about 4 minutes over medium-low flame or until the onion has wilted and softened a bit. Add the brandy carefully as it could flame up. Stir in the pimiento (roasted pepper) and add parsley, a dash of salt and pepper, the bay leaf, thyme, broth and wine. Lower heat, cover the pot, and simmer about 1.5 hours until chicken is tender and fully cooked. Remove bay leaf and serve covered in sauce with crusty bread.