Sunday, September 17, 2006

The evolution of a recipe

I love recipes. But I so rarely post them because I am physically incapable of following them. I thought today I would give an example of that. The following recipe is my plan for dinner, but knowing myself, it will be almost unrecognizable by the time I am done. I will update this post tonight with the results!

Dijon Chicken Stew with Potatoes and Kale
From Cooking Light

4 teaspoons olive oil, divided
2 cups sliced leek
4 garlic cloves, minced
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup dry white wine
3 cups fat-free, less-sodium chicken broth, divided
1 tablespoon all-purpose flour
1 1/2 cups water
2 tablespoons Dijon mustard
2 cups (1/2-inch) cubed peeled white potato (about 1 pound)
8 cups loosely packed torn kale (about 5 ounces)
Crushed red pepper (optional)

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek; sauté 6 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Spoon leek mixture into a large bowl.

Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add half of chicken mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook 6 minutes, browning on all sides. Add browned chicken to leek mixture. Repeat procedure with remaining chicken mixture, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

Add wine to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth. Add broth mixture, remaining 2 cups broth, water, and mustard to pan; bring to a boil. Stir in chicken mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover, reduce heat, and simmer 30 minutes.

Stir in potato. Cover and simmer 30 minutes or until potato is tender. Stir in kale; cover and simmer 10 minutes. Garnish with crushed red pepper, if desired.


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UPDATE

I stopped into the market to pick up some kale and chicken stock; I was seduced by some beautiful chantrelles and matsutake mushrooms. I also had some cippolini onions and celery root on hand from the farmer's market.
Dijon Chicken Stew with Celeriac and Kale

olive oil (what? you think I measure it?)
2 cups sliced leek
4 garlic cloves, minced
4 cippolini onions, peeled and quartered
1 celery root, peeled and cubed
1/3 cup all-purpose flour (about 1 1/2 ounces)
4 chicken legs and thighs, skin removed (I had them in the freezer from cutting up free range chickens)
salt
freshly ground black pepper (again, no measuring)
1 cup red wine (open bottle of gamay noir sitting on the counter)
2 cups chicken stock
2 tablespoons Dijon mustard
1 sprig fresh rosemary
2 bay leaves
2 cups loosely packed torn kale (all I had room for in the dutch oven)

Preheat oven to 350F
Heat oil in a Dutch oven over medium-high heat. Season chicken and toss with flour; sear and remove from pan. Add leek, onion and garlic; sauté 6 minutes or until tender and golden brown. Add remaining flour, cook two minutes. Add wine, stock, chicken, mustard and herbs to Dutch oven, bring to a simmer, cover and place in oven for 30 minutes.

Stir in celery root. Cover and simmer 30 minutes or until celery root is tender. Stir in kale; simmer 10 minutes. Garnish with crushed red pepper, if desired.

2 comments:

kickpleat said...

my cooking also works the same....recipes shmecipes! playing around is whats fun about cooking and i can't wait to see what you come up with as it looks delish to begin with.

linda said...

glad to know I have kindred recipe spirits out there ;D