Braised Chicken with Herbes de Provence

Braised Chicken with Herbes de Provence

Dena Moran

The key to this recipe is the vinegar. Somehow it brings the chicken braise into a complex satisfying depth, a perfect answer to chilly winter weather eating. The Agresto I’ve used here is made with grapes and honey but you might try the Vergus Rouge, or experiment with another of Olde Hudson’s sweet vinegars.

Although I first created this recipe last fall I’ve found myself craving and serving this dish as it turned colder and substituting yellow peppers and on-the-vine-tomatoes for the local sweet multi colored peppers and heirloom tomatoes that I carry in their season.

It generously serves 4.

Ingredients

2 large bone-in, skin-on Misty Knoll chicken breasts
Herbes de Provence from Frontier Dried Herbs
2 Tablespoons Extra Virgin Olive Oil (La Castellina)
1 Red Onion – coarse-chopped
2 large yellow peppers (or 4 small, sweet, multi colored in season) coarse-chopped
3 garlic cloves crushed and coarse-chopped
2 Tablespoons Agresto Vinegar or a sweet vinegar like Vergus Rouge
2 Cups Aneto Chicken Stock
2 large tomatoes (heirloom or tomatoes-on-the-vine)
2 Tablespoons Parsley – chopped
Salt and Pepper

    Season both sides of the chicken breasts with salt and pepper and the skin side only with a generous amount of Herbes de Provence. Set aside

    In a braising pan, gently heat 2 tablespoons extra virgin olive oil.  Add peppers, red onions, garlic, a pinch of salt and sauté until they begin to soften. Add 2 tablespoons Agresto Vinegar – stir to combine and cook for another minute. Add the seasoned chicken breasts – skin side up.
    Add 2 cups Aneto Chicken Stock around the chicken – DO NOT POUR OVER THE CHICKEN.
    Bring to a boil, cover and cook on low 45 minutes to 1 hour. Check half way through and gently stir.

    Remove the chicken from the pan. Remove and discard the skin – slice the chicken from the bones into large chunks. Return the meat to the broth in the braising pan.

    Coarse chop the tomatoes and add to the pan along with 1 tablespoon chopped parsley, salt and pepper to taste.  Stir to combine all of the ingredients and with heat at medium-low  cover the pan.  Cook 10 more minutes until the tomatoes soften. Serve with steamed or mashed potatoes.

    These ingredients can be found at Olde Hudson

     


     

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    DICK'S STUFFING AND MY FAVORITE TURKEY

    DICK'S STUFFING AND MY FAVORITE TURKEY

    Dena Moran

    My husband, Dick, always makes his mother's holiday stuffing and it's become our family tradition which I hope you'll enjoy.

    I serve it with the turkey recipe I’ve been using since 1994. Or try my stuffing in your own turkey recipe. You can find the stuffing recipe below and the turkey recipe here in the Epicurious archive. It’s delicious! Our stuffing combined with the satisfying sweetness of the turkey glaze is a thankfulness-inducing combo.

    Confession: we still use Pepperidge Farm Herb Seasoned Stuffing in the Blue Bag. Only! How crazy is that? But it tastes good… maybe because in addition to its taste and texture it conjures happy childhood Thanksgivings. We have tried making homemade, seasoned bread cubes but they don’t compare. Maybe the memories are missing.

     
     

    Ingredients

    (All amounts depend on your turkey's cavity  size)

     Giblets from your turkey
     Reserved giblet cooking water
     1 pound Sweet Sausage Meat with Fennel
     1Tub of "More Than Gourmet Roasted Chicken Demi-Glace"
     2 cups of Hot Water
    1-2 blue bag(s) of Pepperidge Farm Herb Seasoned Stuffing, depending on the turkey size
     1 1/2 Spanish Onions – chopped
    3 stalks Celery – chopped
    1-3 handfulls of coarsely chopped Cremini Mushrooms
    1-2 peeled Apples – chopped
    Coarsely chopped Walnuts
    Salt and Pepper

      Boil the giblets in 1 quart water for about 1 hour, drain and reserve broth. Finely chop the soft giblets in a food processor and set aside, discard the parts that are not usable.

      sauté one pound of sweet, fennel sausage meat – set aside.

      Dissolve "More Than Gourmet Roasted Chicken Demi-Glace" in 2 cups of hot water.

      Combine Seasoned Herb Stuffing with onions, celery, mushrooms, apples, sausage, giblets and, walnuts salt and pepper.  Add demi-glace to soften.

      Moisten with Giblet Broth until it feels soft but still firm enough to stuff into the turkey. Taste for additional seasoning and add more salt and pepper as needed.

      Stuff the turkey, roast, happy Thanksgiving.

      These ingredients can be found at Olde Hudson

       


       

       

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