Roasted Chicken with Vegetables

Roast ChickenOkay, so back in Queen Victoria’s day, she had multiple main courses, there was the entree course, the removes course and the roast course… for me, that’s about 2 courses too much, but what do I know, I’m not the queen. So in her honour I’ve found a modern take on one of the dishes from her roast course. She served (or more accurately was served) Rots les Poulets (see picture below), or Roasted Chicken. My modern take uses garlic, lemon and thyme and roasts the chicken with onion, carrots and fennel. It will serve 6-8 people, and I hope you enjoy!

Poulet RotiIngredients:

1 (5 to 6 pound) roasting chicken
salt and freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs*
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons margarine, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges*
olive oil

* Click here to learn how to clean fennel and thyme.

Directions:

Preheat the oven to 425 degrees. Remove the chicken giblets, or any other extra chicken parts that were stuffed inside the carcass. Rinse the chicken inside and out, and remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the margarine and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 ½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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Maple and Soy Roasted Duck

Maple and Soy Roasted DuckSo out of the three entrees served at Queen Victoria’s May 15, 1879, one of them was for Filet de Canetons aux Petits Pois or for those non-Frenchies, Fillets of Roasted Ducklings with Small Peas. Of course, I was able to find a Victorian Era recipe for the dish, but the recipe doesn’t fit with today’s tastes, it’s actually strangely both simple and rich at the same time. To fit with more modern tastes, today’s recipe is for a Maple and Soy Roasted Duck with a wine, thyme and grape sauce. Delicious! This dish will serve 6-8 people or can be halved easily for 4 people.

Filets de Canetons aux petits poisIngredients:

2 whole ducks (2 ½ kg each)
Fine sea salt to taste
4 sprigs of fresh thyme*
8 cloves of garlic, crushed
2 clementine or mandarin oranges, rinsed and quartered
3 teaspoons good quality soy sauce
2 tablespoons maple syrup

Sauce:
2 ½ cups cabernet sauvignon red wine
2 sprigs of fresh thyme*
2 tablespoons maple syrup
2 cups seedless red grapes, rinsed and halved
2 tablespoons jelly of choice (I recommend cherry, currant or raspberry)
salt and freshly ground black pepper to taste

* Click here to learn how to clean thyme properly.

Directions:

Pre-heat oven to 450 degrees. Remove the ducks from their packaging, empty the cavities and rinse under cold water. Make sure to pat dry the ducks inside and out. Cut off excess fat from the ends. Using a fork, prick the skin of the duck on top and underneath (on the fatty parts), without piercing the meat.

Season the duck with salt on the outside and inside the cavity. Stuff the each duck with 2 sprigs of fresh thyme, the 4 cloves of garlic and 1 clementine or mandarin orange worth of quarters, and then truss.

Place the duck, breast side down, on a grill in an approximately 13 x 9 in broiling pan. If you don’t have a grill for your roasting pan, you can place a wire cooling rack used for baking in a deep casserole dish instead. Just make sure to indicate that the cooling rack is now considered a meat utensil. Place in the oven and roast for 30 minutes. Reduce the temperature to 350 degrees, turn the ducks over to breast side up, and roast for another 30 minutes.

In the meantime, put the wine, grapes, 2 sprigs of thyme and jelly in a small saucepan, and bring to a boil. Reduce to half over medium heat. Season with salt and pepper. Add 2 tablespoons of maple syrup, or more to taste. Mix. Set aside. Take the ducks out of the oven, and baste with the fat and cooking juices. Put the ducks back in the oven and continue cooking until the skin turns golden brown, approximately 60 minutes.

Take the ducks out of the broiling pan. Mix the soy sauce and remaining maple syrup together and then brush the mixture over the ducks. Return to the oven and cook for another 10 minutes. Empty the accumulated fat. Tilt the ducks to empty the cooking juices that have accumulated in the cavity. Skim off the juice and add to the sauce. Transfer the ducks to a serving plate. Remove string and leave to rest for 15 minutes. Slice and serve with the sauce on the side.

Easy Barbecue Chicken

BBQ ChickenI got this recipe from a family friend and neighbour, Stella Katz, and it is quite the winner! Easy and delicious, you’ll make it over and over again! This recipe will feed 4-6 people.

Ingredients:

1 chicken, divided (you could also use breasts, or what ever cut your family prefers)
8 sprigs of flat leaf parsley, chopped*
2+ cloves of garlic, minced (depends how garlicky you want it)
1 ½ lemons, juiced
3-4 tablespoons soy sauce
3-4 tablespoons honey

* Click here to learn how to clean parsley.

Instructions:

Combine ingredients together in a extra large zip-loc bag to create a marinade. Add the chicken pieces to the bag, and let marinate for up to 24 hours. To cook, grill chicken on a BBQ or indoor grill, until the juices run clear. This dish can also be baked in a 350 degree oven, for 30 to 45 minutes.

Spanish Paella

PaellaSo how can you have a week dedicated to rice and not touch on paella? Originating in the Valencia region on the east coast of Spain, paella is widely regarded as Spain’s national dish, as well as the identifying symbol of the Valencians. The three best known types of paella are Valencian paella, seafood paella, and mixed paella, but there are many others as well. Valencian paella is believed to be the original recipe and consists of white rice, green beans, meat (chicken and rabbit), white beans, snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke. Seafood paella replaces meats with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans.

The dish earned it’s name from the pan in which it is prepared. Derived from the Old French word paelle for pan, which in turn comes from the Latin word patella for pan as well. Valencians use the word paella for all pans, including the specialized shallow pan used for cooking paellas. Paelleras are traditionally round, shallow and made of polished steel with two handles. As most North American home kitchens don’t have paelleras hanging around, a large, oven proof skillet will do as a replacement.

The recipe below is a bit of a twist on a traditional paella, as there is chicken and sausage, but no fish or shellfish. A key ingredient that is present though is saffron. It adds an essential taste and colour to the dish that is a must! Due to the high cost of saffron, you can use Mexican saffron rather than Spanish or European, as it tends to be cheaper. Just note that you need to use a bit more, as the flavours are not as intense. If you can’t find kosher chorizo sausage, you can use a substitute such as a smoked paprika or spiced sausage. The recipe below will serve 8 very happy people.

Ingredients:

Chicken:
2 tablespoons olive oil
1 tablespoon smoked sweet paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces

Rice:
2 tablespoons olive oil
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes (optional)
2 cups uncooked short-grain white rice
1 large pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped*
1 litre chicken stock
1 (398ml) can of diced tomatoes
2 lemons, zested**

Sausage & Vegetables:
½ tablespoon olive oil
1 pound chorizo sausage, casings removed and sliced/diced
1 large Spanish onion, diced
1 large red bell pepper, diced
½ cup frozen green peas

* Click here to learn how to properly clean parsley.
** Click here for tips on zesting.

Directions:

In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate for at least an hour.

Preheat the oven to 375 degrees. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, diced tomatoes and lemon zest. Bring to a boil, cover, and reduce heat to low. Simmer 10 minutes.

Meanwhile, heat ½ tablespoon olive oil in a separate skillet over medium heat. Add the cut up sausage to the skillet and saute until the fat begins to render from the meat. Once the sausage is cooked/heated through, using a slotted spoon, remove it from the pan, but keep the majority of the fat/drippings in the pan. Return the pan to the heat, and add the marinated chicken and onion, cooking for 5-7 minutes. Add the bell pepper and cook for another 5 minutes. Once the chicken is almost fully cooked, return the sausage to the skillet, along with the peas, and mix to incorporate.

Combine the meat/vegetable mixture with the semi-cooked rice, and place in the preheated oven for 10-20 minutes, until the rice has completely finished cooking and has begun to get a bit crispy. Serve hot!

Dirty Rice

Dirty RiceNo, before you get all worried, I’m not suggesting you eat the rice that you swept up as part of your Passover cleaning! Dirty rice is a traditional Creole dish made from white rice which gets a “dirty” colour from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and/or chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South. This recipe will serve 6 as a side dish, and 4 as a main.

Ingredients:

2 cups uncooked rice
4 cups chicken stock
4 cloves garlic, minced
2 medium/large onions, diced (about 1½ cups total)
2 medium green bell peppers, diced (about 1 cup total)
2 stalks celery, diced (about 1 cup total)
2 tablespoons vegetable oil
Salt and pepper
1 teaspoon dried thyme
1 bay leaf
¼ teaspoon cayenne pepper
½ pound ground beef
½ pound chicken giblets or livers**
2 bunches green onions, chopped*

* Click here to learn how to clean green onions.
** If you are using livers instead of giblets, please ensure to following the directions found in this article on how to Kasher your raw liver.

Directions:

If using Giblets:
Place the giblets in a pot, and cover with water, bring to a simmer for 30 minutes with 1 bunch of green onions, salt and pepper.

If using Liver:
If using raw liver, please Kasher it according to the instructions provided in the link above. Once the liver is cooked (either purchased cooked or cooked through the Kashering process), follow the same steps as the giblets, however only simmer until warmed through, not for 30 minutes.

Meanwhile, in a colander, rinse rice several times until water runs clear. Place rice in a large pot and add chicken stock. Bring to a boil then cover and simmer for 20 minutes. Do not overcook.

In a pan, sauté the garlic, onions, bell peppers and celery in vegetable oil until soft for about 10-15 minutes. Season with salt, pepper, thyme, bay leaf and cayenne and add to rice. Cook the ground beef in a sauté pan and add to rice.

Finally, let the giblets cool enough to chop into small dice then add to rice mixture. Mix rice well and let simmer on lowest heat for an additional 30 minutes, stirring continuously, until flavors meld. Serve hot garnished with the second bunch of green onions.

Chicken & Sausage Gumbo

Chicken & Sausage GumboSure, you may have heard of Gumbo, but do you know where it got it’s name from? Well, we can’t be 100% sure, but we do know that the dish we know as Gumbo originated in southern Louisiana from the Creole people during the 18th century. It typically consists primarily of a strongly flavoured stock, okra, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu (Native African) word for okra (ki ngombo) or the Choctaw (Native American) word for filé (kombo). The dish is the official cuisine of the state of Louisiana. The recipe below actually uses all 3 types of thickeners, though the filé powder is optional (more for taste rather than a thickener). In my mind, 3 is better than 1! This recipe will serve about 6 people.

Ingredients:

⅓ cup and 1 tablespoon all-purpose flour
¼ cup and 2 teaspoons oil or fat rendered from cooking sausage*
2 stalks celery, diced
1 small/medium onion, diced
1 small/medium green bell pepper, diced
1 clove garlic, minced
6 ounces sausage, sliced
1 pound chicken breasts, cut into 1 inch cubes
4 ¾ cups stock (chicken, beef or vegetable)
1 ¼ teaspoons white sugar
salt to taste
2 ½ teaspoons hot pepper sauce, or to taste
¼ teaspoon Cajun seasoning blend, or to taste
1 ½ bay leaves
¼ teaspoon dried thyme leaves
½ of a 398ml can crushed tomatoes (about 200ml)
¾ cup tomato sauce
¾ teaspoon gumbo filé powder
2 ½ teaspoons oil or sausage drippings
1 cup frozen cut okra, thawed
2 ½ teaspoons vinegar

* Cook’s Note: This recipe calls for the use of sausage; you can use any type you like, though if using a raw one, I suggest either completely removing it from the casing and cooking it up like ground meat, or cooking it whole with the casing still on, then slicing it up thick and adding it to the pot later. Just be careful when stirring the dish later that if you’ve cut up the sausage that it doesn’t crumble and break up too much! Remember, save the drippings from cooking the sausage, and use it in place of oil in this recipe. It adds so much more flavour than regular cooking oil!

Directions:

Make a roux by whisking the flour and ¼ cup plus 2 teaspoons oil/sausage drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown colour. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.

Stir the vegetables into the roux, and mix in the sausage and chicken breasts. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.

Bring the stock to a boil in a large Dutch oven or soup pot. Whisk the roux mixture into the boiling stock. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of filé gumbo powder at the 45-minute mark.

Meanwhile, heat 2 ½ teaspoons of oil or sausage drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Continue to simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of filé gumbo powder. Serve over hot rice.

Sausage & Chicken Jambalaya

Sausage & Chicken JambalayaThis one dish meal is great for a weeknight, and can be made as spicy or mild as you like. You can use any type of sausage that you like, though if using a raw one, I suggest either completely removing it from the casing and cooking it up like ground meat, or cooking it whole with the casing still on, then slicing it up thick and adding it to the pot later. Just be careful when stirring the dish later that if you’ve cut up the sausage that it doesn’t crumble and break up too much! This recipe will makes 6 servings.

Ingredients:

2 tablespoons oil, divided
1 tablespoon Cajun seasoning
¾ pound sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (398ml) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
1 ¼ cups uncooked white rice
3 cups chicken broth

Directions:

Heat 1 tablespoon of oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside. A lot of oil will naturally render when you are cooking the sausage, so you can use this very flavourful oil to now cook the chicken pieces in. If you find that you don’t have enough oil from cooking the sausages, you can always add a bit more oil to the pan. Add the chicken pieces to the pan and sauté them until lightly browned on all sides. Remove with a slotted spoon, and set aside.

In the same pot, sauté onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, thyme, basil and oregano. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Serve hot!

Garlic Lemon Chili Chicken

garlic lemon chili chickenA little savoury garlic, a little tart lemon, and a kick of chili heat! This chicken dish will hit all the flavour notes at your dinner table! This dish will serve 5 to 7 guests.

Ingredients:

4-5 lbs. chicken pieces, bone in, skin on
¼ cup extra virgin olive oil
2 large fresh lemons (zest and juice)
3 cloves garlic, crushed
½ tablespoon chili powder (mild)
2 teaspoons red chili pepper flakes (or less to taste)
Salt and pepper

Directions:

Place chicken pieces in a single layer on the bottom of a roasting pan or dish. Sprinkle pieces generously with salt and pepper. In a small bowl, zest the two lemons. Cut them in half and juice them into the bowl. Add olive oil, garlic, chili powder and chili pepper flakes. Whisk together all ingredients till well combined. Brush the chicken pieces generously with the marinade till evenly coated. Pour remaining marinade over the top of the pieces. Cover the dish with plastic wrap and refrigerate for 2 hours (no longer, or the acid in the lemon juice will break down the chicken meat).

Preheat the oven to 375 degrees. Remove the plastic wrap and cover the roasting pan or dish tightly with foil. Cut a few slits in the foil around the edges to vent. Place chicken in the oven and cook for about 1 hour, until the juices run clear and internal temperature reaches 170 degrees. Remove the foil and raise the oven temperature to 425 degrees. Cook the chicken for about 10 more minutes until it is nicely browned and the skin is crisp.

Salty Coffee Chicken

Salty Coffee ChickenThis recipe will make enough for 6-8 people to eat. I would suggest serving it up with green beans and mashed potatoes, or serving it cold, picnic style. Either way, it’s delicious! Just make sure to use low-sodium soy sauce, or it might be just a bit too salty!

Ingredients:

1 ⅓ cups reduced-sodium soy sauce
1 cup brown sugar
½ cup cooking sherry*
½ cup strong brewed coffee**
½ cup olive oil
12 chicken legs
ground black pepper to taste

Directions:

In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 3 tablespoons olive oil. Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours. Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil. Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet. Pour the hot marinade mixture into the skillet. Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. Cool slightly before serving.

* If you don’t have any sherry on hand, or wish to make this dish alcohol free, substitute by using ¼ cup vinegar + 1 tablespoon sugar + ¼ water OR 1 tablespoon vinegar, plus chicken stock or water to make ½ cup.

** For strong brewed coffee, I suggest using 1 ½ times the amount of coffee to water that you usually use to brew a cup.

Beef Stroganoff with Egg Noodles – Бефстроганов с яичной лапшой

Beef StroganoffIngredients:

1 cup red or white wine
2 pounds beef chuck roast
½ teaspoon salt
½ teaspoon ground black pepper
½ cup margarine (or 1 stick)
1 medium cooking onion, sliced thin
2 cloves garlic, minced
¼ cup all-purpose flour or cornstarch
2 ⅔ cups beef broth
1 teaspoon prepared mustard
1 cup sliced mushrooms, canned or fresh
⅓ cup non-dairy sour cream
⅓ non-dairy cream cheese
salt to taste
ground black pepper to taste
1 package egg noodles (to serve)

Directions:

Remove any fat and gristle from the roast and cut into strips ½ inch thick by 2 inches long. Put the meat in a large bowl or container and season with ½ teaspoon of both salt and pepper, tossing to coat. Add about 1 cup of wine and let sit in the fridge for 1 to 2 hours to marinate.

In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then remove them strips to a plate. Add the onions to the pan and cook slowly for 3 to 5 minutes, then remove from the pan and add them to the plate with the beef strips.

In a small bowl mix together the flour/starch with a little bit of broth to help it dissolve. Add the mixture to pan which now only contains the juices of the meat and onions, and mix around to bring up any bits stuck to the bottom of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Return the beef and onions to the pan, along with mushrooms, then cover and simmer for 1 hour or until the meat is tender.

Boil noodles according to the package directions. Drain once cooked, and set aside until beef is ready.
In a small bowl, mix together the cream cheese and the sour cream. Five minutes before serving, mix in the cheese mixture. Heat briefly then salt and pepper to taste. Serve over a bed of wide egg noodles.