Sunday, July 10, 2011

Chicken and Peaches, and Heretical Kraut Sveckle - 7/10/11

First, the Chicken and Peaches, based on a recipe from Rachael Ray on Food Network


Ingredients:
  • 2 tablespoons butter, for cooking the peaches 
  • 5 peaches, pitted, thickly sliced (do not peel)
  • 1/2 lemon, juiced
  • 1 1/2 tablespoons extra-virgin olive oil or more as needed 
  • 6 pieces skinless chicken thighs
  • Seasoning for the chicken:  salt, garlic, lemon pepper, sweet paprika
  • Salt and freshly ground black pepper
  • 1 shallot, chopped
  • 1 large garlic clove, grated
  • 1 (2-inch) piece ginger, grated
  • 3/4 cup chicken stock
  • 3/4 cup peach preserves
  • 1 tablespoon hot sauce (recommended: Lane Southern Orchard's Peach Hot Sauce)
  • 2 tablespoons Worcestershire sauce
  • grated rind of half of a lemon
  • 1 tablespoon butter, for finishing the sauce

Directions:
  1. Heat a medium skillet with 2 tablespoons of butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
  2. While the peaches cook, heat the extra-virgin olive oil in a large skillet over medium-high to high heat.  Season both sides of the chicken with kosher salt, garlic, lemon pepper and sweet paprika. Cook in the hot oil until the chicken is browned on both sides and almost cooked through.  Place in a 9 x 13 baking dish, and then into a 350 degree oven until the chicken is done, about 30 more minutes.
  3. Into the same pan in which the chicken was cooked, add the chopped shallot, the garlic, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce, Worcestershire sauce, and lemon rind, and season with kosher salt and black pepper, to taste. You may also want to add more peach hot sauce or a few drops of Worcestershire or a few drops of lemon juice so that the taste of the sauce suits your palate.  Cook over medium heat for a couple of minutes to thicken. Stir in the tablespoon of butter for a glossy rich finish to the sauce.  Remove the chicken from the oven and put a little bit of the sauce on each piece, then return to the oven for another five minutes until the chicken is glazed. 
  4. Spoon the cooked peaches carefully around the chicken, then spoon the sauce mostly over the chicken, a little bit on the peaches.  Serve immediately.


Link to the original recipe can be found here.

And now, Heretical Kraut Sveckle:


1 1/2 sticks butter
1 bunch (5-7) green onions, sliced
2-16 oz. bags of regular cole slaw mix (cabbage, red cabbage, and carrots)
1-1 lb. bag of wide or extra wide egg noodles, cooked according to package directions (Mueller's brand is best)
Kosher salt and coarse black pepper



In a large, deep frying pan, heat the butter, and add the green onions, then the cole slaw mix.  Sprinkle with kosher salt, to taste.  Stir to coat all the vegetables with butter and then cook over medium heat, stirring often,  for a year  for an hour  for as long as it takes for the cabbage to wilt down to a deep brown.  Taste the cabbage to make sure it has a rich, caramelized taste to it.  Cook the noodles only when you are ready to serve; drain, do NOT rinse, and immediately add to the warm cooked cabbage.  Now stir carefully to distribute all the shreds of cooked cabbage evenly over the noodles.  Season to taste with more kosher salt and pepper (and this dish will take quite a bit of salt and pepper) and serve immediately.  You may have leftovers and then you may not.  You can serve this as a side dish for any kind of meat or chicken, or as a stand alone snack after everyone else is asleep.


2 comments:

  1. Ummmm....that chicken looks good. Think that'll freeze nice to make to take down the shore?

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  2. I would think you could freeze the chicken separately. I don't think you could freeze the peaches, though.

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