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February 10, 2009

I’ve got two kids home sick = bad.  But this means I’m stuck in the house, unable to work or run errands = good for cooking.  In between tending to children, I whipped up this Wine-Braised Chicken recipe from the cover of the new Fine Cooking magazine.

Now, I have a subscription to Bon AppetitSaveur and Jamie Magazine.  And every month I vow not to pick up more food magazines, but I inevitably break down and buy Gourmet and Fine Cooking.   When I get really desperate, I buy Rachel Ray’s Everyday Cooking (I’m sure Rachel is a fine, yet perky person, but I rarely find a recipe I’d make in her magazine.  But maybe she’s not as friendly as she seems on her show – check out this hilarious video from the Amateur Gourmet), and Real Simple, if it features food.  I’ve never had luck with Food and Wine, but I just think it is too refined for me.

That’s a whole lot of magazines.  I am a bad person.  Most of the content is on-line, so what excuse do I have for myself?  NONE.  My friend John calls food magazines – food porn.  He’s right.

Fine Cooking and Bon Appetit always have Sue-friendly recipes in them.  I’m not sure what that means, except I look at them and think:  hey, I could do that

Hence, the Wine Braised Chicken:

winebraised

Not the most attractive meal, but I got to use my beloved Le Creuset pan.  And I used up some organic chicken drumsticks I had lollying about in the deepfreeze.  Drumsticks are highly underrated, and CHEAP.  And it is French.  Which makes me especially sophisticated, non?

It splattered like crazy when I was browning the chicken which made a disaster of the kitchen.  But it was yummy, despite the trouble browning and braising and cooking.  Make sure you reduce the sauce enough so it is thick and not runny.  (Runny sauce = bad). I served it with couscous, but it would also be delightful with noodles or mashed potatoes.

In fact, you could also parboil some quartered potatoes and throw them in.  That would be tasty. 

Wine-Braised Chicken with Shallots and Pancetta
-adapted from Fine Cooking, Feb/March 2009

1/4 cup olive oil
8 chicken drumsticks, skin on
salt and pepper
5 pieces of bacon, cut up into 3/4 inch chunks
8 medium shallots, peeled and halved
4 medium carrots, halved and then cut into 3/4 chunks
1 small fennel bulb, trimmed, cored, cut into 3/4 chunks
1 large garlic clove, finely chopped
4 sprigs flat leaf parsley
4 sprigs fresh thyme
1 bay leaf
2 cups white wine
3 cups chicken broth
2 Tablespoons white flour
the zest of one lemon
1 Tablespoons chopped parsley

Preheat oven to 300 degrees.

Heat 2 Tablespoons oil in your dutch oven.  Season chicken with salt and pepper, and then brown on stove (about 6 minutes each side).  Transfer to a plate.

Cook the bacon until golden.  Transfer to a plate and pat off excess fat.

Cook carrots, shallots and leeks in bacon fat for 8 minutes.  Add garlic and finish cooking for another minute.

Tie the parsley, bay leave and thyme together.  Throw in pot along with wine.  Simmer and scrap good brown bits off the bottom.  Add the broth and put the chicken and bacon back in. 

Transfer to oven for 45 minutes.  Take it out, transfer chicken/veggies to a serving platter and cover with foil.  Reduce sauce to about 2 cups – for 15 minutes.  Whisk in flour to make a gravy.  Stir in lemon zest and season with salt and pepper.  Pour over chicken and sprinkle with chopped parsley.

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One Comment leave one →
  1. February 11, 2009 4:20 pm

    Totally French. I actually looked at your picture and thought, I think I ate that last time I was in France.

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