Salmon and Leek Baked in Parchment

Ingredients

4 sheets parchment paper
4 salmon fillets, 6 to 8 ounces each
1 bunch leeks, washed well and sliced thin
dry white wine
olive oil
salt and freshly ground pepper
1 bunch chervil or other fresh herb, chopped
melted butter

Method

  1. Heat oven to 350°.
  2. Fold a large sheet of parchment paper in half and cut out a heart shape about 3 inches larger than fish fillet.
  3. Place the fillet near the fold, and place a handful of leeks next to it. Drizzle the fish with the wine and olive oil, and sprinkle with the salt, pepper, and chervil.
  4. Brush edges of parchment paper with melted butter, fold paper to enclose fish, and make small overlapping folds to seal the edges, starting at curve of heart. Be sure each fold overlaps the one before it so that there are no gaps.
  5. Brush the outside of the package with melted butter. Repeat with rest of fillets.
  6. Put packages on a baking sheet and bake until paper is puffed and brown, about 10 to 15 minutes.

Makes 4 servings.

Source: What to Have for Dinner

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Mediterranean-style Chicken with Lemons and Herbs

Ingredients

1 cleaned chicken, about 48 oz
4 cloves garlic
1 tsp coarse sea salt
1-1/2 oz softened butter
1 red chili
1 tbsp olive oil

Sauce

3 tbsp lemon juice
3/4 cups orange juice
6 tbsp olive oil
2 tbsp lemon liqueur, e.g. Limoncello
1 tbsp finely chopped parsley
zest of 1 lemon

Method

  1. Cut the chicken into 12 pieces.
  2. Peel and finely dice the garlic. Halve the chili, remove the stalk, seeds and inner membranes and finely chop the flesh.
  3. Mix the garlic, salt, butter and chili in a bowl. Rub the chicken pieces on all sides with the mixture.
  4. Heat the olive oil in a flameproof roasting dish and quickly saute the chicken pieces.
  5. Put into a preheated oven 375°F (190°C) and roast for about 40-45 minutes, basting frequently with the roasting juices.
  6. Put the sauce ingredients into a large, deep bowl and mix well. Add the hot, roast chicken pieces and turn to coat in the sauce.
  7. Serve with ciabatta.

Makes 4 servings.

Source: Mediterranean Cuisine

Spanish-style Chicken with Chorizo

Ingredients

1 medium chicken, jointed, or 4 chicken legs, halved
2 tsp paprika
4 tbsp olive oil
2 small onions, sliced
6 garlic cloves, thinly sliced
5 oz chorizo sausage, sliced
14 oz can chopped tomatoes
12-16 fresh bay leaves
5 tbsp medium sherry
salt and freshly ground black pepper
rice or potatoes, to serve

Method

  1. Preheat the oven to 190°C/375°F.
  2. Coat the chicken pieces in the paprika, making sure they are evenly covered, then season with salt.
  3. Heat the olive oil in a large frying pan and fry the chicken until browned all over, turning occasionally.
  4. Transfer the chicken pieces to an ovenproof dish.
  5. Add the onions to the pan and fry quickly. Add the garlic and sliced chorizo and fry for 2 minutes.
  6. Add the tomatoes, two bay leaves and the sherry and bring to the boil. Pour over the chicken and cover with a lid. Bake for 45 minutes.
  7. Remove the lid and season to taste. Cook, uncovered, for 20 minutes, until the chicken is tender and golden. Serve with rice or potatoes, garnished with the remaining bay leaves.

Makes 4 servings.

Source: Best of Spain

Chicken with Chardonnay and Chanterelles

Ingredients

1/2 oz dried chanterelles
1 tablespoon flour
2 boneless chicken breasts, about 12 oz
2 tablespoons olive oil
3 tablespoons butter
4 shallots, thinly sliced
a good pinch of Spanish sweet smoked paprika
2/3 cup top quality New World chardonnay or good white Burgundy
3 tablespoons heavy cream
2 coils dried pappardelle all’uovo or other wide-ribboned egg pasta, about 3-1/2 oz
freshly grated nutmeg
1 tablespoon finely chopped fresh parsley
sea salt and freshly ground black pepper

Method

  1. Put the chanterelles in a bowl and add just enough tepid water to cover. Let soak for 10 minutes. Drain the chanterelles, reserve the soaking liquid, and strain it through a fine sieve.
  2. Put the flour in a shallow dish and season it with salt and pepper. Dip the chicken breasts in the flour and coat both sides.
  3. Heat a skillet over moderate heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter is foaming, add the chicken breasts skin side down. Fry for 2-1/2 to 3 minutes until the skin is brown and crisp.
  4. Turn the chicken breasts over and lightly brown the other side, 2-1/2 to 3 minutes.
  5. Transfer the chicken to an ovenproof dish and cook in a preheated oven at 400ºF for 20 minutes until cooked.
  6. Discard the fat from the skillet and wipe it with paper towels. Heat the remaining oil and 1 tablespoon butter in the skillet, add the shallots, and saute gently for 5 to 6 minutes or until soft.
  7. Stir in the paprika, then increase the heat to high and add the wine.
  8. When the wine has reduced by half, add 1/3 cup of the reserved mushroom water. Reduce the heat and let simmer gently for 10 minutes.
  9. Strain the sauce through a fine sieve into a heatproof bowl.
  10. Return the strained sauce to the pan, add the chanterelles, cover, and let simmer for 10 minutes.
  11. Remove the pan from the heat, stir in the cream, and salt and pepper to taste.
  12. Return the pan to the burner and heat very gently, stirring occasionally, until the sauce thickens.
  13. To cook the pasta, bring a large saucepan of lightly salted water to the boil, add the pasta, and cook until al dente, according to the instructions on the package. Drain well, add 1 tablespoon butter, and season with a little pepper and freshly grated nutmeg.
  14. Cut each chicken breast into 5 or 6 thick diagonal slices. Divide the pasta between 2 warm plates, put the slices of chicken on top, then spoon over the mushroom and cream sauce. Sprinkle with chopped parsley and serve immediately.

Makes 2 servings.

Source: Cooking with Wine

Ginger-orange Duck Casserole

Ginger-orange Duck Casserole

Ingredients

8 duck legs (legs plus thighs)
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or canola oil
2 slices thick-cut bacon
2 medium onions, sliced thick
6 (1/2-inch-thick) slices peeled ginger, cut lengthwise from a 2- to 4-inch piece
1 serrano chile, halved lengthwise
3 medium oranges, quartered
1 cup baby carrot
4 celery stalks, cut into 1/2-inch lengths
2 cups shelled edamame
1/2 cup Grand Marnier or other orange liqueur
1/4 cup soy sauce
2 cups fresh chicken stock or low-sodium canned chicken broth

Method

  1. Preheat the oven to 350°F.
  2. Season the duck legs with salt and pepper.
  3. Heat a large ovenproof casserole over medium heat, add the oil, and swirl to coat the bottom. When the oil is hot, and working in batches if necessary, add the duck legs skin side down. Brown, turning once, about 20 minutes. If the legs haven’t rendered most of their fat, cook a little longer. Transfer the legs to a plate and pour off all the fat (reserve the fat for future use).
  4. Add the bacon, onions, ginger and chile. Season with salt and pepper and saute until the vegetables have softened slightly, about 2 minutes.
  5. Add the oranges, carrots, celery and edamame and deglaze with the Grand Marnier.
  6. Add the soy sauce and stock and adjust the seasoning if necessary.
  7. Return the duck legs to the casserole, cover, and bake in the oven until a paring knife passes easily through the duck, about 2 hours.
  8. Serve from the casserole or transfer to a large shallow bowl and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meals