November Review Dinner?? Due Monday, 11/14/16
With the holidays coming up we’ll be having a lot of rich, filling food, but we still have to eat between then and now…so, how about a nice chicken dinner for our review??
From the new issue #120 (and I got to Blane before he made it!!) Do these dates work for everyone??
Roasted Chicken thighs with Olives & Lemon
For the best flavor, use bone-in, skin-on thighs. Coat them with a simple herbed butter to yield crispy skin and some dynamite
drippings. Roast the chicken with fresh lemon and briny olives to amp up the flavor, then serve it with a quick cheesy farro side
made with spinach to complement the entrée. Makes 4 servings (8 thighs) Look for 5–6 ounce chicken thighs for this recipe. Larger thighs will need to cook longer and may not fit in a 3-quart baking dish.
The olives and lemon just need to be heated through, so add them to the dish in the last 15 minutes.
COMBINE:
4 Tbsp. unsalted butter, softened
2 Tbsp. extra-virgin olive oil
2 Tbsp. chopped fresh oregano
1 tsp. each minced fresh garlic and kosher salt
1/2 tsp. each paprika and black pepper
8 bone-in, skin-on chicken thighs (5–6 oz. each), trimmed
ADD:
1/3 cup each pitted kalamata olives and pimento-stuffed green olives
1 lemon, cut into eighths
Fresh oregano sprigs
Preheat oven to 400°.
Combine butter, oil, chopped oregano, garlic, salt, paprika, and pepper. Place thighs skin side up in a 3-qt. baking dish; spread butter mixture over skin. Roast thighs 30 minutes.
Add olives and lemon to dish and roast thighs until skin is crisp and a thermometer inserted into the thickest part registers 165°, 15 minutes more. Serve thighs with lemons, olives, and drippings; garnish with oregano sprigs.
Farro with spinach & parmesan
It might seem like a lot of spinach, but as it cooks it will wilt down.
Makes 4 servings (4 cups) Total time: 30 minutes
HEAT:
1 Tbsp. extra-virgin olive oil
11/2 cups dry pearled or semi-pearled farro
1 Tbsp. minced shallots
1/2 cup dry white wine
21/2 cups low-sodium chicken broth
TOSS IN:
5 oz. fresh spinach, stems removed (8 cups)
1/2 cup grated Parmesan
Salt and black pepper to taste
Heat oil in a saucepan over medium. Add farro and shallots and cook until farro is toasted, 2 minutes. Deglaze pan with wine
and cook until absorbed, 1 minute.
Add broth and bring to a boil over high heat. Reduce heat to mediumlow and simmer until broth is absorbed and farro is tender, about 25 minutes.
Toss in spinach with tongs until wilted. Stir in Parmesan and season farro with salt and pepper
There are all kinds of desserts offered in this issue, but I’m not going there…feel free. BUT, I am going to make Cinnamon-Cocoa Babka sometime in the next few weeks.
Anyone else in???
With the holidays coming up we’ll be having a lot of rich, filling food, but we still have to eat between then and now…so, how about a nice chicken dinner for our review??
From the new issue #120 (and I got to Blane before he made it!!) Do these dates work for everyone??
Roasted Chicken thighs with Olives & Lemon
For the best flavor, use bone-in, skin-on thighs. Coat them with a simple herbed butter to yield crispy skin and some dynamite
drippings. Roast the chicken with fresh lemon and briny olives to amp up the flavor, then serve it with a quick cheesy farro side
made with spinach to complement the entrée. Makes 4 servings (8 thighs) Look for 5–6 ounce chicken thighs for this recipe. Larger thighs will need to cook longer and may not fit in a 3-quart baking dish.
The olives and lemon just need to be heated through, so add them to the dish in the last 15 minutes.
COMBINE:
4 Tbsp. unsalted butter, softened
2 Tbsp. extra-virgin olive oil
2 Tbsp. chopped fresh oregano
1 tsp. each minced fresh garlic and kosher salt
1/2 tsp. each paprika and black pepper
8 bone-in, skin-on chicken thighs (5–6 oz. each), trimmed
ADD:
1/3 cup each pitted kalamata olives and pimento-stuffed green olives
1 lemon, cut into eighths
Fresh oregano sprigs
Preheat oven to 400°.
Combine butter, oil, chopped oregano, garlic, salt, paprika, and pepper. Place thighs skin side up in a 3-qt. baking dish; spread butter mixture over skin. Roast thighs 30 minutes.
Add olives and lemon to dish and roast thighs until skin is crisp and a thermometer inserted into the thickest part registers 165°, 15 minutes more. Serve thighs with lemons, olives, and drippings; garnish with oregano sprigs.
Farro with spinach & parmesan
It might seem like a lot of spinach, but as it cooks it will wilt down.
Makes 4 servings (4 cups) Total time: 30 minutes
HEAT:
1 Tbsp. extra-virgin olive oil
11/2 cups dry pearled or semi-pearled farro
1 Tbsp. minced shallots
1/2 cup dry white wine
21/2 cups low-sodium chicken broth
TOSS IN:
5 oz. fresh spinach, stems removed (8 cups)
1/2 cup grated Parmesan
Salt and black pepper to taste
Heat oil in a saucepan over medium. Add farro and shallots and cook until farro is toasted, 2 minutes. Deglaze pan with wine
and cook until absorbed, 1 minute.
Add broth and bring to a boil over high heat. Reduce heat to mediumlow and simmer until broth is absorbed and farro is tender, about 25 minutes.
Toss in spinach with tongs until wilted. Stir in Parmesan and season farro with salt and pepper
There are all kinds of desserts offered in this issue, but I’m not going there…feel free. BUT, I am going to make Cinnamon-Cocoa Babka sometime in the next few weeks.
Anyone else in???
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com