chicken « Tag

Posted on 02 March 2012 by

Poulet au Vinaigre

By David Harbilas

When I was about 25 I was living in a small house in southern New Hampshire with four other people.

I was pretty broke at the time and just starting out as a line cook while pursuing my first masters degree in English.

I was scouring a cookbook one day for a unique recipe and came across this one from the original Craig Claiborne New York Times Cookbook, which I think is now out of print. (Claiborne did about as much for modernizing cooking in America as anyone, including Julia Child.)

Like many recipes of the time, it doesn’t take a lot of fancy ingredients or methods to create. But it did foreshadow the use of acid (vinegars and citrus) in a lot of braises that would become popular in Italian food in the ‘90’s (and which still remain largely unknown). Nonetheless, this is worth making, especially as it perfumes your kitchen for a long time afterward.

Serves 4

1 chicken cut into 8 stewing pieces
2 tablespoons tomato paste
2 tomatoes, peeled, seeded and diced Read the rest of this entry »

Posted on 16 December 2011 by

Romaine Salad with Grilled Chicken and Bloody Mary Vinaigrette

By David Harbilas

Bloody Marys seem to lend themselves best to seafood pairings, but here I’ve taken the assertive flavors of the famous cocktail and partnered them with a sort of chicken Caesar salad.

The smoky flavors of the grilled chicken and the slight bitterness of the romaine lend themselves well to the spicy and sweet flavors of the vinaigrette, which is little more than a virgin bloody mary blended with a little vinegar and olive oil.

Serves 2

  • 2 chicken breasts
  • 2 heads of romaine, roughly chopped
  • 1 ripe red tomato, peeled, seeded, and diced1 stalk of celery
  • 1 tablespoon fresh grated horseradish, or ½ tablespoon prepared
  • zest of ½ lemon Read the rest of this entry »
Posted on 20 November 2011 by

Grilled Chicken with Cherry Tomato-Caper-Lemon Salad

By David Harbilas

I recently had dinner with a friend at Radici Restaurant in Portsmouth, New Hampshire.

The chef is a friend of mine, and he was kind enough to send us a simple tomato salad, but the server also mentioned a dish made with a tomato-caper-lemon salad, and though I didn’t try that dish I thought I would try it at home.

Here is what I imagine the dish to be like.

Rather than use actual lemon slices or segments, which some Italian recipes do make use of (and which I find to be just too tart), I decided to use both the zest and juice of the lemons. The basic idea is for the saltiness of the capers to off-set the sweetness of the tomatoes and for that, in turn, to be off-set by the acid of the lemon. This can easily be called a salsa, and if allowed to sit and macerate for a long enough time will resemble an uncooked sauce.

Serves 2

Posted on 24 May 2011 by

Grilled Chicken Sandwich with Roasted Tomato-Rosemary Aioli

By David Harbilas

Aioli is a very versatile sauce that seems to scare some people.

Perhaps the notion of using raw eggs as a base for a sauce is off-putting, or perhaps it’s the precarious process of making an emulsified sauce.

It really requires little effort and is a much more forgiving sauce than people realize, and it holds a little better when something else is pureed into it.

Roasted tomatoes give it a meaty, sweet flavor and a little more texture than a regular mayonnaise.

Serves 2

Posted on 20 May 2011 by

Chicken Breasts with Tomato-Rosemary Pan Sauce

By David Harbilas

Simple sautés are a seemingly forgotten thing, and perhaps with good reason.

Many such dishes are often a forgettable mess of tough “cutlets”, a poorly made demi glace and canned vegetables like artichoke hearts or roasted red peppers.

When skillfully done, however, quick sautés can be very satisfying.

Here is one made with fresh tomatoes, a little chicken stock, lemon juice and rosemary. Part of the trick to doing it right is to add the ingredients in a certain order.

Serves 4

  • 4 chicken breasts, filleted
  • 1 shallot, diced
  • 2 large tomatoes, large diced
  • 2 tablespoons chopped rosemary
  • ½ cup white wine
  • ½ cup chicken stock Read the rest of this entry »
Posted on 24 April 2011 by

Roast Chicken with Tomato-Brandy-Onion Sauce

By David Harbilas

Sauces are often a mystery to people, and yet it is often so much a matter of simplicity and technique that combining ingredients and being innovative is the least of one’s concerns.

Onions, for instance, are such a versatile ingredient–they can be used raw, marinated, roasted, sautéed, grilled, and stewed.

Brandy is so assertive that it seems natural to pair it with something sweet, and tomatoes are a great third part to the sauce.

Given all the rich flavors, chicken is a good protein to serve this sauce with.

Serves 4


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