Tag: red wine

A Simple Roast Chicken over Vegetables

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I have blogged about roast chicken before but I suppose some things can stand repetition.

A good roast chicken is a test of a good cook – it’s simplicity can stump some, but if you master roasting a chicken well – then the sky is the limit as far as the flavors of your dish.

Try to get the best chicken you can – free range from a butcher is great.

To truss or not to truss?

I will be honest, if the chicken comes trussed, I will leave it as it or else I won’t bother doing it myself.

There are arguments for both:

  • a trussed chicken holds its shape and looks good in presentation

but

  • an untrussed chicken browns more evenly.

I leave the choice up to you.

IMG_1959.JPGI like to put my chicken on a bed of vegetables, which allows them to cook at the same time as the chicken, get flavored by the chicken juices and I like to believe the chicken benefits in flavor by sitting on the vegetables too.

In this case I used potatoes, sweet potatoes, carrots and sweet peppers flavored with salt pepper and thyme.

You can use almost any vegetable you like.

And oh yes, I had asparagus which I put on top around the chicken so I could pull them off soon, so as to not over cook them.

 

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I also had some mushrooms which I sauteed in a pan because I love caramelized mushrooms.

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Preheat your oven to 450 degrees and place the chicken with the vegetables for about 30 minutes.

I like to add a cup of water in the bottom with the vegetables which prevents burning and also creates a nice sauce.

Lower the temperature to 350 and cook another 15 to 20 minutes or more – or until the internal temperature reaches 160 degrees.

Let the chicken rest, for at least 15 minutes.

Sometimes I removes the chicken and add some mustard and wine to fortify the sauce.

Here is the cooked chicken and an addition of a general tbs. of dijon mustard.

Stir the mustard in and add a cup of wine and cook on open flame to evaporate the alcohol.

Taste for seasoning and season the chicken over the vegetables and drizzle the sauce over it.

IMG_1980.JPGHere is the finished dish – I did drizzle it with a little truffle oil.

Until I cook again!

Roast Chicken with Red Wine Sauce

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I am going to start a quick dinner series starting today.

Even though most of my recipes and quick and simple, I would like to focus in getting in and out of the kitchen in about 30 minutes – don’t dare compare me to Rachel Ray – cause bad things will happen then.

Here is a one pot dish that was red in just over 30 minutes.

One thing to keep in mind when using simple and few ingredients is to get the best quality you can afford and find.

Here we have organic free range chicken thighs.  Salt and pepper generously and sear on high heat in olive oil.

I throw in some thyme to flavor the oil and the chicken.

Brown on both sides.

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Now cut the vegetable you want to use – I have potatoes, sweet potatoes, onion and garlic cloves.

Nestle the vegetables between the chicken and add a little more thyme leaves.

Since I wanted to create a sauce and my dad had a yen for coq au vin but he told me too late – I made the following adjustment.

Make a little space in the pan and add a tbs of flour.  Cook well in the fat until brown and make sure there are no lumps by smoothing the flour with the back of your spoon.

Now add a cup of white or red wine and a cup of water.

Bring this to a boil and bake in a 400 degree oven for about 20 minutes or until the chicken and vegetables are cooked through.

Taste sauce for season and serve hot.

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I started the meal with a simple arugula salad and then the chicken.

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One pot to wash and in and out of the kitchen within half an hour. Not a bad deal at all.

I hope you try this dish.

Until I cook again!

Grass Fed Lamb with Yogurt and Turkish Mint ( a fusion of cultures)

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My mom found a fancy store in the East Village that sells grass fed meat and so of course she had to buy some.

I decided to do a fusion of my favorite flavors and I have to say the result was quite superb.

 

First, I marinated the chops in mustard, green chilies and loads of garlic.

I put it in the refrigerator overnight.

Next day when I was ready to cook, I took out the marinated lamb an hour before to bring it to room temperature.

I seared it on high heat – and then added about a cup of red wine – just because I was drinking some 🙂

You can use stock or even water – any liquid to remove the brown bits in the pan.

Add a chopped onion and some more liquid.

Bring to boil and simmer over low heat about 45 minutes to an hour until the meat is almost tender.

Add the vegetables you like – root vegetables like turnips and rutabaga are great.  I just had carrots and potatoes and so that’s what I used.

I simmered this for another 20 minutes.

I tasted the sauce and something was missing.

I added 3/4 of plain yogurt and a little vinegar.

That made the sauce tangy and delicious.

I served this over pearl couscous with a generous sprinkling of Turkish mint.

 

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I try to buy the best meat that I can afford without hormones and grass fed is great too.

It tastes better and is of course better for us.

I hope you try this recipe and let me know what you think.

Until I cook again!

How to Make a delicious Pan Sauce in minutes

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I eat a lot of steak and prepare it very simply.  A deep sear in a hot pan with salt and pepper and then create a simple pan sauce.

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Bring your steak to room temperature on the counter for about an hour.  Season generously with salt and fresh ground pepper.

Season in a tiny amount of oil – don’t fiddle with the steak for about 5 minutes as it cooks on one side.  Walk away if you need to.  Its the sear that gives flavor to the steak and the sauce.

Turn the steak over and do the same on the other side.

I don’t do this always but here I chopped up a couple of shallots and added them to the pan.

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You can add a scant tsp. of flour and cook it well to create a thick sauce.  I don’t always do that.

Here I did add the flour – after the flour is cooked, splash a generous amount of red wine.

Swirl it around so the wine picks up any of the fond (brown bits) off the pan.

If you have stock, add that too and now taste the sauce for seasoning.  It should be well salted and now add a pat of cold butter to round off the sauce.  The amount of butter is up to you but it is very important for the lovely luscious flavor.

Cook the steak to temperature and pull out.  Allow it to rest at least ten minutes.

I like to finish the sauce with a couple tbs. of wine that I don’t let evaporate.  It gives a winy flavor that I enjoy.

Now slice the steak and serve on a warmed plate with a choice of your sides like mashed potatoes, etc. and spoon over the sauce.

This day I just served it with a crusty baguette.

This technique can be applied to most meats, like chicken or pork.

I hope you try it.

Until I cook again!