Braised Chicken with Herb-marinated Peaches

Ingredients

1 Tbsp extra-virgin olive oil; more as needed
1 oz thinly sliced prosciutto, cut crosswise into thin strips
3 lb bone-in, skin-on chicken thighs (about 8)
Kosher salt and freshly ground black pepper
1 medium leek, white and light green part only, thinly sliced (1 cup)
3 medium cloves garlic, thinly sliced
2 Tbsp all-purpose flour
3 cups Sherry Vinegar and Rosemary Marinated Peaches (see recipe below), drained, marinade reserved
3 cups lower-salt chicken broth
2 Tbsp drained capers
2 Tbsp unsalted butter
2 Tbsp fresh tarragon leaves, coarsely chopped

Method

1. Position a rack in the center of the oven and preheat the oven to 350°F.
2. Heat the oil in an 8-quart Dutch oven or other heavy-duty pot over medium heat. Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes. With a slotted spoon, transfer to a bowl and set aside.
3. If the pan is dry, add a little more oil.
4. Season the chicken lightly on all sides with salt and pepper. Working in batches, brown the chicken on both sides, about 12 minutes total. Transfer to a plate.
5. Turn the heat down to medium low. Pour off all but 1 Tbsp fat from the pot and then add the leek and garlic. Cook, stirring often, until beginning to soften, about 5 minutes.
6. Add the flour and cook, stirring, for 1 minute.
7. Add the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes.
8. Add the broth, season lightly with salt and pepper, and bring to a boil. Arrange the chicken in the pot skin side up, return to a boil, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes.
9. Take the pot out of the oven. Turn the broiler on high. Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
10. Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about half, about 10 minutes. Lower the heat to medium and stir in the capers and peaches. Cook until heated through.
11. Stir in the butter until it melts, then stir in 1 Tbsp of the tarragon and season to taste with salt and pepper.
12. Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
13. Return the chicken to the pot or transfer it to a large platter and spoon the sauce over it. Garnish with the prosciutto and the remaining tarragon leaves before serving.

Makes 4 to 6 servings.

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Sherry Vinegar and Rosemary Marinated Peaches

Ingredients

3 medium ripe peaches, pitted and sliced, diced, or cut into wedges
1/3 cup extra-virgin olive oil
2-1/2 Tbsp spiced dark rum (optional)
2 Tbsp sherry vinegar
1-1/2 tsp finely chopped fresh rosemary
pinch of kosher salt
pinch of granulated sugar

Method

1. Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours.
2. After marinating, you can refrigerate the peaches for up to 1 day.

Source: Cooking Fresh magazine

Indonesian-style Wrap with Glutinous Rice and Chicken

Ingredients

2/3 lb glutinous rice
1 cup fresh coconut milk, divided
1-1/3 lb frozen chicken thighs
1 Tbsp minced shallot
1/2 tsp minced garlic
1 slice galangal, crushed
1 stick lemongrass, crushed
banana leaves in oblong shape

Chicken Seasoning

dash of ground white pepper
2 cloves candle nut, crushed

Seasoning

1/4 tsp turmeric
1/4 tsp coriander seeds
1/4 tsp fennel seeds
1/2 tsp sa keung powder (沙薑粉)
1/2 tsp salt
2 tsp sugar

Method

1. Steam chicken thighs for 20 minutes until cooked. Cool and shred meat finely. Mix with chicken seasoning.
2. Saute shallot, garlic, galangal and chicken with 2 Tbsp oil. Add seasoning and 1/2 cup coconut milk. Bring to a boil. Remove and set aside.
3. Soak glutinous rice for 3 hours. Drain off excess water and place on a heat-proof platter. Steam with 1/2 cup coconut milk, lemongrass and 1 cup water for about 30 minutes. Turn chicken over to get even cooking during steaming.
4. Put a portion of glutinous rice and chicken mixture on a piece of banana leaf. Roll up and seal with tooth pick. Serve hot by steaming or roasting.

Source: Hong Kong magazine

French-style Braised Chicken Breasts, Fennel, Tomatoes, and Garlic

Ingredients

6 small fennel bulbs, 3 lb total, trimmed
2 tomatoes, diced or 14-1/2 oz canned diced tomatoes, drained
1/4 cup dry white wine
1 tablespoon grated orange zest
3 garlic cloves, minced
2 teaspoons balsamic vinegar
1/8 teaspoon red pepper flakes
6 skinless, bone-in chicken breast halves, 5 oz each, trimmed of visible fat
2 tablespoons chopped fresh flat-leaf (Italian) parsley

Method

1. Cut each fennel bulb in half lengthwise through the base. Cut each half into 4 wedges.
2. In a large nonstick frying pan, combine the tomatoes, wine, orange zest, garlic, vinegar, and pepper flakes. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Reduce heat to medium-low.
3. Arrange the chicken and fennel over the tomato mixture, spooning a bit of the sauce over them. Cover and cook until the chicken is opaque throughout and the fennel is tender, about 25 minutes.
4. Using a slotted spoon, transfer the chicken and vegetables to a warmed platter.
5. Increase heat to high and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
6. Spoon the sauce over the chicken and vegetables and sprinkle with the parsley.
7. To serve, divide among individual plates.

Makes 6 servings.

Source: Mayo Clinic

Chinese-style Fried Rice with Chicken and Shrimp

Ingredients

1 large pineapple
5 oz skinless and boneless chicken thigh, cut into dices
5 oz shrimp
2 oz pickled mixed vegetables 五柳菜
3 stalks green onion, chopped
1 tsp ginger, finely diced
3 cups cooked rice

Chicken Marinade

dash of sesame oil
pinch of white pepper
1/4 tsp salt
1 tsp cornstarch
1/2 Tbsp oil

Shrimp Marinade

dash of sesame oil
pinch of white pepper
1/4 tsp salt
1 tsp cornstarch

Seasoning

3/4 tsp salt or to taste
1/4 tsp sugar
pinch of ground white pepper
1/2 Tbsp light soy sauce
1/2 Tbsp water

Method

1. Cut away the upper quarter of the pineapple. Scoop out the flesh, leaving the hollow pineapple intact.
2. Dissolve 1/2 tsp salt in 2 cups of water. Put in pineapple flesh and soak for 5 minutes. Remove, drain and wipe dry. Cut into dices. Only 3/4 cup of pineapple flesh is needed.
3. Wash the pickled mixed vegetables properly, drain and cut into dices.
4. Marinate the chicken for 10 minutes. Cook in boiling water until done. Remove and drain.
5. Marinate the shrimp for 10 minutes. Cook in boiling water until done. Remove and drain.
6. Heat 3 Tbsp oil in a wok, add cooked rice and stir-fry until hot. Add ginger and seasoning. Stir-fry to mix thoroughly.
7. Add chicken, shrimp, picked mixed vegetables, pineapple flesh and green onion. Stir-fry to combine. Remove all ingredients into the hollow pineapple. Garnish with parsley and shreds of lettuce before serving.

Source: Hong Kong magazine

Soup with Chicken, Vegetables, Quina and Flaxseed Oil

Ingredients

6 cups low-sodium chicken or vegetable broth
1 bone-in, skinless organic chicken breast
6 radishes, halved
2 carrots, cut into thin rounds
1 leek, well washed and thinly sliced
2 garlic cloves, smashed
1/2 cup uncooked quinoa
1 cup sugar snap peas, halved
1 Tbsp chopped fresh dill, plus more for garnish
1 Tbsp lemon juice
2 Tbsp flaxseed oil

Method

1. Add all ingredients except peas, dill, lemon juice, and oil to large pot. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes, until chicken and quinoa are cooked through.
2. Remove chicken from pot and shred. Discard bone and divide meat among 4 serving bowls.
3. Stir remaining ingredients into pot and cook for about 3 minutes.
4. Ladle broth, vegetables, and quinoa over chicken. Top with additional dill, if desired. Serve warm.

Makes 4 servings.

Source: Alive magazine