I could probably write about nothing but chicken and fulfill my blogging and recipe obligations every week without a problem. It is perhaps the most versatile and well-liked food we all have to work with. I know there are many collections out there of chicken recipes, but I have my standards.
Personally, slathering chicken pieces with apricot jam and then baking holds no appeal for me -- yuck. I am not one to mix sweet with my savory. My husband, though, loves that stuff.
I have a strong preference for simple, but flavorful savory chicken. I always buy free-range organic chicken and really do think it tastes better, in addition to being much healthier than the other birds.
In general, I'm not big on stews. I like my food to have some definition to it, not just lie there as an undefined bowl of mush. (Again, my husband loves mush, but he manages somehow to live with me…). A good sauce, however, enhances many meals.
If you follow the instructions, this chicken dish is very easy and very consistent. I use a trick I learned from my mother-in-law to remove the skin from the chicken legs: grasp the skin with a paper towel and it comes right off. This was a revelation to me several years ago and has improved my life immensely. Forgive me if you already know that one and I am just late to the proverbial table.
You can control this meal's stewiness by using more or less chicken broth. As written, the recipe produces a generous sauce. I usually serve it in a bowl, either over or alongside some brown rice, couscous or lentils. In the photo above, I put it over some rice and beans. (Remember, I am not a professional food stylist -- but you get the idea, I hope!)
A simple green salad or some garlic bread goes well with it too. It also freezes beautifully and is great to pull out of the freezer and heat up for an instant home-cooked meal. According to Everyday Food, each serving has 213 calories; 9.2 grams of fat; 7.1 grams carbohydrates; and 0.8 grams fiber.
Mediterranean Chicken
Everyday Food Magazine; www.marthastewart.com
8 servings
1/4 cup all purpose flour
8 chicken legs, split and skin removed
2 tablespoons olive oil
1 large onion finely chopped
5 garlic cloves, thinly sliced
1 1/4 cups reduced-sodium chicken broth
2 tablespoons tomato paste
1/3 cup Kalamata olives, pitted and halved
4 strips (1/2 by 2 inches) orange zest
coarse salt
1. Place flour on a plate. Dredge chicken in flour, shaking off excess.
2. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Working in batches, sauté chicken, turning as each side browns, until golden brown, about 5 minutes. Using a slotted spoon, transfer to a platter.
3. Add remaining tablespoon oil to pot. Cook onion and garlic, stirring frequently, until onion is softened, about 7 minutes. Add broth, tomato paste, olives, and orange zest; season with salt. Bring to a boil.
4. Return chicken to pot. Cover; simmer turning chicken once or twice, until tender but not falling off the bone, about 20 minutes. Serve hot.
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