Friday, May 18, 2012

Two Chicken Recipes

I have been very into "2 of __" lately on my blog posts, so I will just continue that trend for now & offer up 2 chicken recipes! Perfect for Shabbos, or even during the week. One was an accident, through which I came up with a great recipe (if I may say so myself). & the second is from my new "The Whole Foods Cookbook" (unrelated to the store) by Levana Kirschenbaum.

My first recipe is a mixture of all the flavors I love- fresh herbs, garlic, lemon, capers, & tomatoes. I accidentally opened a 28 oz. can of crushed tomatoes for baked gefilte fish as I couldn't find marinara sauce. Then, I found the marinara and didn't want to use the canned tomatoes for it! So, here I had chicken on the counter waiting to be dressed up & so here it is:

Lemon Caper Tomato Chicken
-4 bone-in, skin-on chicken breasts
-olive oil
-salt & pepper
-1/4 cup white wine
-1 28 oz. can fire roasted (or regular) tomatoes (whole or crushed, not stewed or sauce)
-8 garlic cloves, peeled, left whole
-3 tbsp. capers
-fresh parsley & dill, finely chopped
-1 lemon, halved (1/2 for juice, 1/2 for slices).

-Preheat oven to 375.
-Heat a large skillet over medium-high heat and spray with pam
-Season the chicken with olive oil, salt & pepper and add to the pan skin side down when hot.
-In the meantime grease a large baking dish with Pam. Arrange the thin slices of half the lemon in the dish. Cook the chicken just a minute or 2 on that one side and then transfer to the baking dish but don't turn off the fire. Scatter the garlic cloves around.
-Immediately deglaze the pan with the white wine, & stir up all the bits. Bring heat up to high & let reduce a bit. Add juice of half a lemon, continue to stir. Add tomatoes (if they were whole, break them up in the pan), capers, herbs, & salt, pepper. Stir until it comes together into a sauce, and thickens a bit. If you want, you can dissolve a tbsp. of cornstarch in a little water to make a slurry and add that to the sauce. It will thicken it nicely.

-There are 2 options now, you can bake the chicken as is at 375 for 30 minutes (tented loosely with foil) & then add the sauce on top of the chicken and bake uncovered for an additional 30 minutes or so, or add the sauce on immediately, & bake right away for 1 hr, rotating the pan half way through. I want to try it the first way next time, as the chicken shrunk much more than usual, & I think it was because of all the acidic flavors. Regardless, it was very good. The garlic cloves roasted in the oven, & became deliciously soft & spreadable!

Chicken in a Pot (adapted from Whole Foods Cookbook)
I was a bit skeptical about this recipe at first, & I made it today so I still haven't tasted it but my awesome friend Shevy (shout out!) convinced me to do it. I needed something quick, as I had to take out new Shabbos food this morning due to a certain "leaving food out all night" fiasco. It's deceivingly easy, yet smelled so good. It's just chicken, water, some spices & literally whatever vegis you have on hand. I only had onions & celery so that was that but I am told (S!) that potatoes work wonders on the broth. Levana writes options for fennel (the one vegetable I can't wrap my head around), mushrooms, potatoes, carrots, garlic, you name it. I was reassured that it wouldn't be like boiled chicken from chicken soup. The recipe was for 2 whole chicken cut in eighths, but I obviously was only making 1/3 of that for us. I will post the original recipe though.

-2 chickens, cut in eighths
-3 cups water
-2 tsp. turmeric
-(here is my addition: chopped parsley, juice of half a lemon, salt, & pepper)

[for 2 pieces, I did 1 cup water, 1 tsp. turmeric]

-Add everything to pot, cover, bring to a boil, then reduce to medium for 1 hr (since I only had a couple pieces, I lowered it to medium-low because it was still boiling on medium).
-Remove the chicken and as many pieces of the vegis as you can, and boil the broth until it reduces to a nice sauce (you can do the cornstarch method here too. I found since I only used onion and celery, it wasn't thickening quickly, so I did it and I got a silky sauce. It will coagulate in the fridge but will be fine tonight once heated up again). The chicken had that falling off the bone look, & smelled delicious, so based on that I am vouching for it and posting it!

Hope it's good :-)

Good Shabbos!


  1. Looks pretty good, I think I might want to try the second recipe, the picture looks delightful!