Duck Duck Goose - Duck Breast with Berry Sauce

From the kitchen of One Perfect Bite...I did some experimenting with duck breast during the holidays. I found two recipes that have real promise and I want to share the first of them with you tonight. Duck breast is nearly effortless to prepare but it's hard to find a recipe that functions well for everyone who tries it. I think the variable size of duck breasts is the problem. Duck is best served rare or medium-rare, and often recipes omit the size of the breasts that are being used. An 8 ounce breast will be tough and dry if it is cooked as long as those that are larger. While I can purchase large fillets online, I'm not organized enough to place my order in a timely fashion, so I end up using breasts that are locally available. They weigh just 8 ounces and would be overcooked if I followed the instructions below. I don't like to tinker with the recipes of established chefs, so I'm posting Robert Irvin's terrific recipe as it was published. My changes, necessitated by the use smaller breasts, appear in red directly below his. I've learned to use the cooking instructions provided by the supplier of the breasts I use, but I still follow the developer's sauce instructions, and I must say Irvin's sauce is outstanding. It is simple to make and wonderful with duck or pork tenderloin. If you don't care for duck, I hope you will try the sauce with pork. I served the breasts with rosti potatoes and a citrus salad that balanced nicely with the fatty duck. It made for a great company meal that was stressless to make and enjoyed by all. Here is how the duck and berry sauce are made.

Chipotle Chicken Cutlets

From the kitchen of One Perfect Bite...The chicken parts now being sold in our local markets are nearing pterodactyl portions. Like it or not, when parts get to be this large, you are going to have to put your knife skills to work and break the pieces down into more manageable proportions, if you ever want to get dinner on the table. I divide these large breast into thin cutlets and use a mayonnaise-type sauce to flavor and coat them before they are cooked. These sauces make a perfect base to hold breading or crumbs in place and they also help to tenderize the chicken. The cutlets I'm featuring tonight are Southwestern in style and they receive most of their flavor from a mayonnaise that's given zip and tang with the addition of yogurt and chiles in adobo sauce. The cutlets are very easy to make, and while they have some heat, they are delicious and will be enjoyed by most of the adults who join you at the table. I'm not sure how popular they'll be with the younger set. The cutlets make a great main course for a weeknight meal and I think those of you who try the recipe will enjoy the chicken. Here is is how it is made.

Chipotle Chicken Cutlets...from the kitchen of One Perfect Bite

Ingredients:
Chipotle Mayonnaise
2/3 cup commercial or homemade mayonnaise
2/3 cup plain yogurt
1 to 2 tablespoons minced canned chipotle chili in adobo sauce
2 teaspoons minced garlic
1 teaspoon grated lime zest
2 teaspoons lime juice
1/3 cup minced fresh cilantro
Salt and pepper to taste
Chicken Cutlets
1 pound thin cut chicken cutlets
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups panko bread crumbs
1 tablespoon olive oil
1 tablespoon butter

Directions:
1) Place mayonnaise, yogurt, chipotle chile, garlic, lime zest and juice and cilantro in blender jar. Puree. Add salt and pepper to taste. Divide sauce into 2 parts. Refrigerate.
2) About 4 hours before serving, coat both sides of chicken cutlets with half of chipotle sauce. Cover lightly with plastic wrap and refrigerate until ready to proceed.
3) Remove chicken from refrigerator and dredge in panko crumbs.
4) Heat oil and butter in a large skillet. When butter has melted and pan is hot, add chicken breasts and saute for 3 to 4 minutes per side, or until both sides are golden brown. Remove from pan and serve immediately with additional chipotle sauce. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One year Ago Today: Lamb Roasted in the Style of Bordeaux

Two Years Ago Today: Lemon Sour Cream Muffins

Three Years Ago Today: Moules Mariniere

Frugal Foodie Friday - Honey-Glazed Chinese Chicken

 

My Thought for the Day can be found, here. If you like it, give us a thumbs up and share it with your friends.

From the kitchen of One Perfect Bite...This lovely sticky chicken is the result of combining  honey with a mixture of teriyaki and hoisin sauces. The drumsticks have enormous flavor and, as you can see, the glaze gives them a wonderful burnished mahogany glow. Recipes are rarely simpler than this three ingredient wonder, and,  cost-wise, the dish certainly fits the criteria for a Frugal Friday meal. While I found the recipe on Allrecipes.com, I was able to backtrace it to the Kikkoman website which is where I believe the recipe first appeared.  Many will argue that the cost of teriyaki and hoisin sauces make this a less than frugal choice for our Friday feature, but when the sauces are made in the home kitchen, cost barriers are blown away.  Links at the bottom of this post will direct you to sites where you can find recipes for both sauces. I like this dish on many levels. The drumsticks have enormous eye appeal, they are very easy to make and they are inexpensive. I bake mine on a cookie cooling rack that is suspended over a half-sheet pan. This exposes all surfaces of the chicken to an even heat and results in glorious color. I serve these drumsticks with  Asian-style sesame noodles and, depending on mood, humor and time, either Thai cucumber relish or a Chinese-style bean sprout salad. Here's how these wonderfully simple drumsticks are made.

Honey-Glazed Chinese Chicken...from the kitchen of One Perfect Bite courtesy of Allrecipes.com

Ingredients:
1/2 cup teriyaki sauce sauce
1/4 cup hoisin sauce
1/4 cup honey
2-1/2 pounds chicken drumsticks
1 green onion, thinly sliced

Directions:
1) Combine teriyaki and hoisin sauce with honey. Place chicken in a large resealable bag. Pour sauce over chicken. Press air out of bag and close top securely. Turn bag over several times to coat all pieces of chicken well. Refrigerate 2 hours or overnight, turning bag over occasionally.
2) Preheat oven to 350 degrees F. Bake chicken for 1 hour, turning pieces over and basting with pan juices halfway through baking.
3) Sprinkle on green onion before serving. Yield: 6 servings.

Homemade Hoisin Sauce, here

Homemade Teriyaki Sauce, here









One Year Ago Today: Rhubarb Cheesecake Squares















Two Years Ago Today: Stir-Fried Asparagus with Chopped Nuts and Ginger















Three Years Ago Today:Creamy Onions and Blue Cheese Soup














Four Years Ago Today: Blueberry Salsa + Blueberry Barbecue Sauce

French Crock-Pot Lemon Chicken - Mijoté de Poulet au Citron

From the kitchen of One Perfect Bite...While searching for new recipes, I came across a website that I think you will enjoy. It is called Easy French Food and you can find it here. I had gone there specifically to search for French chicken dishes that could be made in a crock-pot or slow cooker. I found just one and gave it a try for dinner tonight. As many of you know, I have a love-hate relationship with my crock-pot. I love to use it for soups and stews, particularly those in which meat is cut into relatively small cubes. I'm less enamoured of its use for large pieces of meat or poultry, because I'm of the opinion that the crock-pot and slow cooker leach flavor from animal protein. I think the sauces and gravies they produce are  wonderful, but the meat itself is pretty flavorless and has a mealy texture that I find unpleasant.  Now I know that mine is a minority opinion and that scads of you love to use your crock-pots and slow cookers on a regular basis. I respect your opinions and I hope you'll respect mine. The intent here is not to start a debate or argument, I just wanted you to know that I continue to search for recipes that will prove me wrong. The recipe I'm featuring tonight falls into that category. This is an extremely easy dish to make. Having prepared it once, I have a couple of suggestions that I think will make the dish even better. I cut back on the amount of lemon juice used in the original recipe. A half cup sounded a bit excessive so I cut it back to one third. I also decided to thicken the finished sauce with a quick-blending flour, such as Wondra,  to create a sauce with enough body to coat the back of a spoon. That was really helpful. We enjoyed the chicken. It will never be a favorite of ours, but I would make it again on a busy winter day.  Next time  I'll  add olives and capers to the sauce the last half hour of cooking. I hope those of you who are looking for new crock-pot recipes will give this one  a try. Here's how the chicken is made.

Crock-Pot Lemon Chicken...from the kitchen of One Perfect Bite courtesy of Easy French Food

Ingredients:
2 onions, cut in eighths
3 cloves garlic, peeled
8 boneless, skinless chicken thighs or 4 boneless skinless chicken breast halves
salt and pepper
1/4 cup Dijon mustard
1/3 to 1/2 cup lemon juice (about 4 lemons)
1/2 cup chicken broth
4 sprigs of tarragon or 1 teaspoon dried tarragon
1/3 cup heavy cream

Directions:
1) Spray interior of crock-pot with nonstick cooking spray. Place onions and garlic in the crock-pot.
2) Sprinkle chicken pieces with salt and pepper, then slather them with mustard and place in crock-pot.
3) Pour lemon juice and chicken bouillon on top and then finish with tarragon sprigs (or sprinkle on dried tarragon).
4) Cook on low heat for at least four hours,stirring once.
5) Remove tarragon and discard. Transfer chicken to a shallow serving platter. Stir cream into sauce. Nap chicken with sauce and serve immediately, passing extra sauce at table. Yield: 4 servings.

Note: For extra lemon flavor, place a couple of slices of lemon on top along with the tarragon before cooking.

One Year Ago Today: Old Salzburg Garlic Soup

Two Years Ago Today: Sun-Dried Tomato Soup

Three Years Ago Today: Chinese Donut Sticks - You Tiao (Oil-Fried Ghosts)

Chicken Breasts with Garlic Wine (Poulet au Vin d'Ail)

From the kitchen of One Perfect Bite...This simple, yet elegant, entree is nearly effortless to prepare. It takes less than 30 minutes to make, but it is prepared in two stages. The recipe includes a garlic wine that must be made a day or two before the chicken is sauteed. Dry white wine or dry vermouth is infused with a mixture of garlic and herbs and allowed to sit until their flavors permeate the wine. The wine is what gives this chicken its wonderful flavor. I use French vermouth to make the garlic wine used in this recipe. Years ago, Julia Child suggested the use of vermouth when good white wine was not available for cooking. I rarely have a bottle of white wine sitting on the door of my refrigerator, so I use vermouth in its stead. It can be kept for ages if properly stored and it makes an excellent cooking wine. I use Noilly Prat, Original French Dry Vermouth, for most of my cooking, but I also use an aperitif called Lillet, when we have it in the house. Lillet, by the way, is the "vermouth" used to make the famous Vesper martini popularized by James Bond in the movie Casino Royale. From my perspective, the advantage to using a brand specific vermouth is the consistency with which it performs. The folks at Cook's Illustrated also recommend Gallo vermouth for cooking. It has the advantage of being much less expensive than its French counterparts and it is more readily available in some communities. I have yet to use it, but it is on my must-try list. If you have an aversion to tarragon, omit it, but do not double the amount of thyme used in the recipe. This is a lovely, company worthy entree that was developed by Paula Wolfert. She has never let me down and I know that those of you who try this chicken will really enjoy it. The dish comes from Southwestern France and it is simple to prepare, visually appealing and absolutely delicious. I do hope you will try it. Here's the recipe.

Chicken Breasts with Garlic Wine (Poulet au Vin d'Ail)...from the kitchen of One Perfect Bite courtesy of Paula Wolfert

Ingredients for garlic wine:
9 garlic cloves
2 sprigs of thyme
2 sprigs of tarragon
1/4 teaspoon freshly crushed peppercorns
1 cup dry white wine or dry French vermouth

Ingredients for chicken:
3/4 cup Garlic Wine (recipe follows)
4 boneless chicken breast halves
Coarse kosher salt and freshly ground pepper
Flour, for dredging
2 tablespoons clarified butter
1 tablespoon extra virgin olive oil
2 teaspoons fresh tarragon, plus additional for seasoning
1/3 cup heavy cream

Directions:
1) To make garlic wine: One to two days before serving, halve garlic cloves and put them in a 1-pint canning jar along with thyme, tarragon and crushed pepper corns. Bring wine or vermouth to a boil in a small saucepan. Pour over ingredients in jar. Let cool, then cover and refrigerate for 1 to2 days. Strain wine through cheesecloth and return to a clean jar. Discard solids. Cover and refrigerate until ready to use.
2) To prepare chicken: Trim chicken breasts and flatten slightly with a rolling pin to form cutlets of an even thickness. Season with salt and pepper, then dredge in flour, shaking off excess. Heat clarified butter and oil in a large skillet over moderately high heat until sizzling. Add chicken breasts and sauté on both sides, until lightly browned and just cooked through, about 5 minutes total. Do not overcook. Transfer chicken to a platter and cover with foil to keep warm. Discard all but 1 tablespoon fat from skillet. Add tarragon and cook over gentle heat for 10 seconds. Add garlic wine and water, scraping pan with a wooden spoon to deglaze. Bring contents of pan to a boil. Add cream and boil to reduce until thick enough to coat a spoon. Adjust seasoning with salt, pepper, and more tarragon to taste. Pour the sauce over the chicken and serve at once. Yield: 4 servings.

One Year Ago Today: Baja Summer Slaw

Two Years Ago Today: Beginner's Whole Wheat Batter Bread

Three Years Ago Today: Apple Onion Bread with Cheddar Cheese

Grilled Chicken with Tamarind and Coconut Glaze

From the kitchen of One Perfect Bite...We had a glorious day today. Our sky was the color of the aquamarine I wear around my neck and the clouds that could be seen held no hint of rain. It remained chilly but the cold spoke to sweaters rather than ski parkas or slickers and umbrellas. At some point, after a lunch that I had planned to feature here tonight, I had a thought that refused to be dismissed. My brain, keenly attuned to the day's weather, kept urging me to grill. Now that is not as crazy as it may sound. The climate here is such that, save for heavy rain, there is nothing to prevent us from grilling year round, and I have, on occasion, been seen tending the grill with a fork in one hand and a golf umbrella in the other. As it happened, this was a perfect day to fire up the grill. I had clipped, actually copied, some recipes the last time I was at the library and there was one of them that I was especially keen to try. The recipe had been developed by Bonnie Stern, a prolific Canadian food writer, and I thought it would be a perfect match for the ingredients I had sitting in my refrigerator. She uses a marinade made with tamarind concentrate and coconut milk to flavor boneless chicken thighs. I had both on hand because I do so much Asian cooking and that meant I could proceed without a trip to the store. The marinade comes together in about 5 minutes, though the chicken needs to soak in it for a considerable amount of time, that can range from four to eight hours. Even with the long marination, I could have dinner on the table at a sensible time, so I decided to proceeded with the chicken. The only change I made to the original recipe was to cut back on the amount of cayenne pepper it called for. Now I hope you are ready for a recipe alert. I'm not always a fan of grilled food but this chicken made my socks go up and down, and I really think that those of you who try this will love it. Instructions for cooking it indoors are included in the recipe below, so those of you who are still shoveling snow from your driveways won't have to wait for spring to enjoy it. I served the chicken with steamed snow peas and a pineapple rice. I'll post the recipe for the rice sometime next week. This chicken is really, really good. Here's the recipe.

Grilled Chicken with Tamarind and Coconut Glaze...from the kitchen of One Perfect Bite courtesy of Bonnie Stern via Friday Night Dinners

Ingredients:
3/4 cup coconut milk or unflavored yogurt
2 tablespoons tamarind paste
3 cloves garlic, minced
1 tablespoon kosher salt
1 tablespoon garam masala or ground cumin
1 teaspoon cayenne (I used 1/4 teaspoon)
12 boneless chicken thighs (with skin or skinless)
1 lemon, cut in wedges
Sprigs of fresh cilantro

Directions:
1) In a large bowl, combine coconut milk, tamarind paste, garlic, salt, garam masala and cayenne. Add chicken and turn to coat well with marinade. Cover and refrigerate for
4 to 8 hours.
2) Grill chicken for 8 to 10 minutes per side. (You could also brown chicken in a skillet on stove, place on a parchment-lined baking sheet and finish cooking in a 375 degree oven for 20 minutes, or until thoroughly cooked.)
3) Garnish with lemon wedges and cilantro. Yield: 6 servings.







One Year Ago Today: Triple Chocolate Cheesecake


















Two Years Ago Today: Warm Asian-Style Rice Salad

Craig Claiborne - Chicken Cutlets Pojarski

From the kitchen of One Perfect Bite...I thought you might like to meet the man who was instrumental in helping the careers of many of the women who appear on the Gourmet Live list of 50 Women Game Changers in food. His name is Craig Claiborne and while he might look like a leprechaun, his life was one of contradiction and personal unhappiness. He had a difficult childhood and his adult life was plagued by demons he could not conquer. His personal story is fascinating, but rather than discuss that, I'd like to focus on his role in American gastronomy. He was food editor of the New York Times from 1957 until 1986 and was one of the first men to oversee the food pages of a newspaper. He reviewed restaurants, wrote columns and, in collaboration with Pierre Franey, wrote or edited 20 cookbooks, including the New York Times Cook Book. He, quite unintentionally, set the bar for all food journalism and criticism that followed his tenure at the paper. While he studied at École Hôtelière in Lausanne, Switzerland, he credited time spent in the kitchen of his mother's boarding house with inspiring his passion for food. The time he spent in Switzerland, however, is what got him in the door at Gourmet Magazine, where he initially worked as a receptionist. He eventually moved on to the Times and during his tenure, the country was introduced to the cuisines and chefs of France, Italy, Mexico and Asia. He also featured the work of relatively unknown writers and chefs, including Maida Heatter, Madhur Jaffrey, Marcella Hazan, Paul Prudhomme, and Zarela Martinez. Perhaps the most famous story told about him regards the $4000 meal he shared with Pierre Franey at Chez Denis in Paris. The meal, which had been won at a charity auction, was 5 hours long and consisted of 32 courses. American Express had donated the prize and because no limit had been set on the cost of the meal, they honored the bill in full, despite public outcry about its extravagance. His critics included the Pope who was outraged by the cost of the meal. Craig Claiborne died in 2000.



I went through my old files to find a recipe I thought would be ideal to highlight the work done by Craig Claiborne. I finally settled on one for Chicken Pojarski. The dish is named after the favorite chef of Tsar Nicholas I who enjoyed a version of this dish that was made with minced veal. The minced patties were served with an outstanding paprika cream sauce that sets this dish apart from others like it. I made this dish as a young woman. It was extremely popular in the 1970's because it could be made ahead of time and simply reheated for serving. It is really easy to do, but I stopped making it because of the amount of butter that is used. If you decide to try the recipe, I have one caution to share with you. Do not use ground chicken to form the cutlets. Chicken that finely ground will make them dense. It is better to cut the chicken into one inch cubes and then minced it by hand or in a food processor. If you use a food processor, pulse the meat for 5 to 8 times and then stop. The rest of the recipe is really child's play. These are very, very good and if you can get past the amount of butter that's used, you will love these cutlets. Here's the recipe.

Chicken Cutlets Pojarski...from the kitchen of One Perfect Bite courtesy of Craig Claiborne

Ingredients:
Cutlets
2 large chicken breasts , skinned and boned
salt
white pepper
1/4 teaspoon nutmeg
11 tablespoons butter
1/2 cup all-purpose flour
1 egg
1 teaspoon vegetable oil
1 tablespoon water
1-1/2 to 2 cups breadcrumbs
Paprika Sauce
2 tablespoons butter
3 tablespoons onions , finely chopped
2 teaspoons sweet paprika
1 tablespoon all-purpose flour
1/2 teaspoon dried thyme
1/2 cup chicken stock
1/2 cup whipping cream
2 teaspoons lemon juice
salt
white pepper
1 tablespoon cognac
1/4 cup sour cream

Directions:
1) Chill a medium sized mixing bowl in freezer.
2) Place boned chicken meat on a board and chop thoroughly with a sharp knife until fine or pulse meat in a food processor. (You can use a food processor for this but you must take extreme care not to over-process the meat as the texture of your cooked cutlets will be too heavy.).
3) Add meat to chilled bowl. Add salt and white pepper to taste, nutmeg and 5 tablespoons of the butter, melted. Mix well. Return bowl and mixture to freezer to chill once more while you prepare dredging station. Do not freeze.
4) Season flour with salt and white pepper and place on a length of wax paper. Break the egg into a pie plate and beat with the vegetable oil and water. Place bread crumbs on another length of wax paper.
5) Divide chilled mixture into 6 to 8 portions and shape each into a 1/2 inch thick cutlet. Dip one cutlet at a time into flour, then in egg, then in bread crumbs. Press the crumbs gently into the cutlets then chill them until ready to cook. ( The cutlets may be made several hours ahead to this point. Keep cutlets refrigerated until ready to cook.).
6) Heat remaining butter in a large skillet and careful add cutlets. Cook until golden brown on one side then turn and cook on the other.
7) Serve with the Paprika Sauce.
8) To make paprika sauce: Melt one tablespoon of butter in a small saucepan and cook onion until wilted. Sprinkle with paprika, flour and thyme, stirring. Stir in the chicken stock, using a whisk and simmer about 3 minutes. (The sauce may be made several hours ahead up until this point.). When ready to proceed, add cream and bring to a boil. Add lemon juice, salt and white pepper to taste and cognac. Strain sauce through a sieve. Return to heat and stir in remaining butter and sour cream. Heat sauce through but do not bring to a boil. Yield: 1-1/2 cups.








One Year Ago Today: Chocolate Cheesecake Squares













Two Years Ago Today: Raspberry Streusel Muffins

Moroccan Chicken Smothered in Olives

From the kitchen of One Perfect Bite...Let's face it, braises and stews are the ugly ducklings of the culinary circuit. Fortunately, great flavor masks their appearance and most folks include at least one braise or stew among their favorite dishes. Even the Silver Fox, who on finishing this lovely Moroccan chicken declared it to be, and I quote now, "a glorious mess." Now the Fox may not have made his money in the diplomatic corp, but he knows a good thing when he sees it and that was a rave review. I found the recipe while researching the work of Paula Wolfert. I needed just one recipe to represent her cooking for a feature on 50 Women Game-Changers in Food. I, instead, walked away with over a dozen that needed to be tried. One read of this recipe convinced me that this was something special and I made it for our dinner tonight. Mean weather made it all the more appealing and it is a perfect meal for a damp and chilly evening. This chicken is really easy to make, although the brining of the chicken adds a time factor that must be taken into account. I urge you not to bypass brining the chicken. It really makes a difference in this dish. The chicken stays moist and succulent and that moistness is a perfect foil for the Moroccan spices used in this dish. The chicken can be on the table within 45 minutes and you won't regret a moment of the time you spend making it. Here's the recipe.

Moroccan Chicken Smothered In Olives...from the kitchen of One Perfect Bite courtesy of The New York Times and Paula Wolfert

Ingredients:
1/4 cup salt, for brining (optional)
1/2 cup sugar, for brining (optional)
8 chicken thighs with bone, skin removed and discarded
2 onions, peeled, halved and sliced
1 teaspoon ground ginger
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 tablespoon Spanish sweet paprika
4 cloves garlic, peeled and chopped
3/4 cup chopped fresh cilantro leaves
2 cups low-sodium chicken broth
11-oz. pitted green olives in brine, like Goya's, drained
Juice of 1 lemon

Directions:
1) To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water. Stir until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, rinse, and drain again before using.
2) In bottom of a large flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic and cilantro. Pour chicken broth over all.
3) Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
4) Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot. Yield: 4 servings.








One Year Ago Today: My Christmas Bread Round-up















Two Years Ago Today: Lebkuchen Bars and Speculaas

Quick-Fix Orange Ginger Chicken

From the kitchen of One Perfect Bite...Our Thanksgiving dinner was a success and there weren't many were leftovers to deal with. The cider-brined pork was devoured and, despite having made two of them, I never got to sample the maple mousse cake I was so proud of. The Silver Fox, who lived through the testing of all the recipes, as well as the dinner itself, was thrilled there were no leavings. I must admit I was a bit relieved myself. That meant we could start a regimen of lighter meals a bit earlier than usual. It, for years, has been our habit to eat smaller meals in the period that stretches from Thanksgiving to Christmas. Several weeks of low-fat and low-calorie meals make Christmas excesses possible and spare us from living on the treadmill. We have been known to overdo it during the holidays, so during the interim period I actively seek out recipes for easy and healthy meals. I have to thank the Taste of Home magazine for the recipe I'm featuring today. We love Asian food, and, while this recipe is not authentically Asian, it's close enough to make a satisfying meal on a busy day. I basically followed the recipe as it was written, but did make a few changes for our meal. I used the zest and juice of one orange in my version of the recipe. I also used a good, slightly bitter, English marmalade that I've cooked with before. While I don't want to belabor the point, I know from cooking competitions how important the condiments we use in cooking can be. Brand "A" and brand "B" don't always produce the same results, so, once you find one that works for you, be consistent and unrelenting in its use. I also added a clove of garlic, a pinch of red pepper flakes and used the full compliment of ginger the recipe called for. You'll want to have a 1/4 cup of water or stock at the ready to dilute the sauce in case it becomes too thick. It will become too thick. This dish comes together quickly and it can be table ready in about 30 minutes. That is a boon for busy cooks during the holiday season. I hope you'll give this recipe a try. It makes a lovely quick meal. Here's the recipe as it was published.

Orange Ginger Chicken ...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1/3 cup all-purpose flour
6 boneless skinless chicken thighs (about 1-1/2 pounds), cubed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup orange juice
1/2 cup orange marmalade
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1/2 to 1 teaspoon ground ginger
Optional garnishes: thinly sliced green onion and sesame seeds

Directions:
1) Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm.
2) In same skillet, combine orange juice, marmalade, soy sauce, honey, and ginger. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired. Yield: 4 to 6 servings.








One Year Ago Today: Cranberry Layered Cheesecake
















Two Years Ago Today: Appetizer Cheese Bites

Persian Fried Chicken

The Valley of the Fairy Chimneys

From the kitchen of One Perfect Bite...This is an absolutely wonderful dish that I first sampled while we were in the Valley of the Fairy Chimneys in Turkey. The dish is actually Persian, but I had the good fortune to have a cooking instructor whose husband was Iranian and she often prepared this chicken for him. Working on the assumption that all Americans love fried chicken, she also made the dish for us. Strangely, despite requests, she refused to share her recipe with us. Her rationale was that the dish was Persian and we had come to her kitchen to learn Turkish cooking. Her logic may have been convoluted, but her resolve was a straight as an arrow and she refused to be swayed. After the fact, I realized that her language skills were limited and that while she spoke English, she couldn't write it. Her wonderful recipes had been translated for us by someone else and her refusal was not as arbitrary as I first had thought. I so liked the chicken that I refused to give up on it, and, once home, began to search for something like it. Thanks to Google and The New York Times I've found it and can now share the recipe with you. I think you, too, will love the dish. The chicken is very easy to prepare, but it is a bit pricey and requires some advance planning. The chicken must marinate for several hours before it can be cooked and the marinade contains that costliest of spices, saffron. I promise the wait and cost are worth it, and as long as you don't serve it every week, I think a good case can be made for an occasional caloric splurge. Here's the recipe. Enjoy and hold onto your socks!

Persian Fried Chicken...from the kitchen of One Perfect Bite courtesy of The New York Times

Ingredients:
1/2 teaspoon saffron
2 cups plain whole-milk yogurt
1 tablespoon chopped garlic
2-1/2 pounds boneless, skinless chicken thighs
2 cups flour
2 teaspoons paprika
1 tablespoon dried mint
1 tablespoon salt, more for sprinkling
1/2 teaspoon black pepper
Oil for frying
1 cup walnut pieces
1 lemon, cut into wedges

Directions:
1) In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
2) In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 7 minutes a side. Remove and drain on paper towels.
3) Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges. Yield: 6 servings.


***The photo of the Fairy Chimneys was taken by Dick Wolfe who traveled with us throughout Turkey. He is a great photographer and an even better companion. Thanks Wolfie :-)***








One Year Ago Today: Tibetan Momo
















Two Years Ago Today: Mulled Cranberry and Apple Cider

Poulet au Vinaigre de Romarin

From the kitchen of One Perfect Bite...What's in a name? Sometimes quite a lot. There's not much appealing about a dish called Vinegar Chicken, but here's the thing. When properly cooked it can be delicious, and since this chicken is as interesting as it is delicious, I Frenchified the name to keep you on the page. I hope my ruse works and you'll give this recipe a try. The Silver Fox, at whose suggestion I'm sharing the recipe, is a tad unhappy right now. It's still quite early here, and in order to capture the vagaries of light in the Pacific Northwest, I decided to make and photograph the chicken early on. There has been some grousing. It seems my guy doesn't "love the smell of napalm vinegar in the morning". He's having his coffee on the deck despite steaming hoar frost and the morning chill. I'll just have to carry on. I like this recipe on many levels. It is, first and foremost, easy and inexpensive to make. It can be on the table in well under an hour, and if served with the proper side dishes, it makes a great entrée for company. You'll find the taste of vinegar here is muted, and while you know it's there, it won't overwhelm your palate. I flour the chicken before cooking to insulate the chicken from the high heat of the pan. It also gives the chicken great color. Years ago, I know restaurant chefs dredged chops and poultry in an instant blending flour to assure a gorgeous color and I've followed suit, although I use the less expensive all-purpose flour to coat my chicken. This dish can be on the table in 45 minutes or so. I love to serve it with the creamy polenta that you can find here.I do hope you'll give this a try. Here's the recipe.

Poulet au Vinaigre de Romarin...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons extra-virgin olive oil
1/2 pound sweet Italian sausage, cut in 1/2-inch rounds
1 cup flour
1 teaspoon salt
1/4 teaspoon pepper
6 garlic cloves, thinly sliced
8 boneless, skinless chicken thighs, trimmed
1-1/2 teaspoons dried rosemary
1/4 cup red wine vinegar
1/2 cup canned low-sodium chicken broth
1 teaspoon cornstarch dissolved in 2 teaspoon water
2 tablespoons Italian parsley, chopped fresh

Directions:
1) Heat oil in a large heavy skillet pan set over medium heat. When oil shimmers, add sausage and cook, stirring often, until sausage is lightly browned, about 5 minutes.
2) While sausage browns, season chicken with salt and pepper. Dredge in flour and shake off excess.
3) Remove sausage from pan and set aside. Add garlic and saute until light golden brown. Remove garlic from pan and set aside. Add chicken and cook over medium-high heat, turning once, until chicken is brown, about 6 to 8 minutes. Pour off fat. Return sausage and garlic to pan and scatter rosemary over all.
4) Pour in vinegar and bring to a boil. Boil until the vinegar is almost entirely evaporated, about 2 minutes. Add chicken broth and bring to a boil. Reduce heat, cover pan, and simmer for 15 minutes longer. Add cornstarch mixture and cook until thickened, turning chicken pieces to glaze. Transfer to a serving platter, sprinkle with parsley and serve immediately. Yield: 4 to 5 servings.

One Year Ago Today: Stracciatella - Roman Egg Drop Soup
















Two Years Ago Today: Bittersweet Chocolate Snowballs

Stovetop Barbecued Chicken "Ribs"

From the kitchen of One Perfect Bite...Rained out? Counting pennies? Both? Have I got a deal for you! Several years ago, I was asked by a local ministry to work with a group of women on menu planning and the cooking of quick and inexpensive meals. I grudging said yes because the request was put to me in such a way I couldn't refuse. I suspect that many of you have found yourselves in a similar position and understand how it happens that smiling lips say yes, yes, while the brain that should be directing the whole show, is screaming no, no. As it turned out, the classes were a really pleasant experience and I learned as much as I taught. The challenge was to prepare a month of meals for a family of four, for about $75 a week. It wasn't easy, but working together we were able to fashion a month of meals that met the challenge. My personal goal was to come up with meals that weren't necessarily associated with cooking on the cheap. I hate to pander to people or rehash lessons that folks have already learned. I used a lot of chicken in my demonstrations, particularly chicken legs, which, then and now, could be had for pennies on the dollar. This is one of the recipes that I used. It makes a really nice meal and I think those of you who try it will enjoy it. At the time, we joked about the barbecued legs and called them poor man's spareribs. I'm also including links to some of the other recipes I used for the chicken demonstrations. In almost all cases, you can upgrade to chicken thighs or breasts if you prefer to use them. The recipes are all solid and I really think you'll like them.

Barbecued Chicken"Ribs"...from the kitchen of One Perfect Bite inspired by Janet Porterfield

Ingredients:
8 bone-in chicken thighs or legs
2 tablespoons canola oil
1 cup water
2/3 cup packed brown sugar
2/3 cup soy sauce
1/2 cup apple juice
1/4 cup ketchup
2 tablespoons cider vinegar
2 garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons cold water

Directions:
1) In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan.
2) In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 180°.
3) Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.









Chicken Legs with Lemon and Rosemary













Chicken Mole














Moroccan Chicken








You might also enjoy these recipes:
Roasted Chicken Drumsticks - My Kitchen Skills
Barbecue and Hot Sauce Chicken Legs - What's Cookin' Italian Style Cuisine
Broiled Lemon Herb Chicken - Deep South Dish
Grilled Coriander Chicken Legs - Experiments of a Housewife
Feed a Crowd: Mustard Chicken Legs - Stacey Snacks

Crusty Farm-Style Fried Chicken

From the kitchen of One Perfect Bite...I was delighted when this recipe was reprinted by the editors of Farm Journal. I had originally seen it in one of their old cookbooks, and made it for the first time nearly fifty years ago. I was newly married and trying to capture the warmth and aura of country cooking in a very modest big city kitchen. Thoughts of that kitchen still make me smile. It had an ancient stove, a refrigerator and a sink with a drain board that was also used for assembly and chopping. I first made this chicken there. The recipe was great and I used it for years, but when our nest began to empty and calories had to be watched more carefully than the children ever were, the recipe was retired and fell out of sight and mind. I stumbled on it again last year and simply had to make it again. The biggest drawback was scaling ingredients to feed fewer people. I halved the ingredients and used two (2-1/2 pound) chickens to make this for our dinner. There were four of us at the table that evening and I still had leftovers for the following day. If you are unable to find packets of the powdered garlic dressing, an Italian mix can be substituted. I think those of you who try this chicken will love it. It is a perfect choice for holiday picnics or alfresco dining. Here's the recipe as it originally appeared in Farm Journal (AGWeb).


Crusty Farm-Style Fried Chicken...from the kitchen of One Perfect Bite courtesy of Farm Journal

Ingredients:
3 (3 pounds) broiler-fryers..cut in pieces
2 envelopes garlic salad dressing mix (i.e. Good Seasons)
3 tablespoons flour
2 teaspoons salt salt
1/4 cup lemon juice
2 tablespoons soft butter
1 cup milk
1-1/2 cups pancake mix
Vegetable oil for frying

Directions:
1) Wipe chicken pieces with a damp paper towel. Combine salad dressing mix, flour and salt in a small bowl. Add lemon juice and butter, mix to a smooth paste. Brush chicken on all sides with spice paste. Store coated chicken in refrigerator over night.
2) About 1-1/2 hours before serving heat 1/2-inch of oil in large skillet. Dip chicken in milk, then coat with pancake mix. Lightly brown in hot oil. When browned place in a shallow baking pan, one layer deep. Spoon half of remaining dipping milk over chicken. Cover with foil. Bake at 375 degrees F for 30 minutes. Remove foil, baste with pan drippings and bake 20 to 30 minutes more. Remove from Oven and serve immediately. Yield: 6 to 8 servings.







One Year Ago Today: Lemon Coleslaw













Two Years Ago Today: Red Cooked Pork








You might also enjoy these recipes:
Perfect Fried Chicken - Chef at Large
Double Dipped Fried Chicken - The Red Spoon
Southern Fried Chicken - The Galley Gourmet
Crispy Oven Fried Chicken - Living the Gourmet
Batter Fried Chicken - What's Cookin' Chicago?