6 bone-in, skin-on chicken thighs (must be skin on)
2 garlics
fresh rosemary
1 cup white wine
1.5 cups chix stock
1/2 lemon
Bring chicken thighs to room temp. Salt and pepper each side
Heat up about 2 tbs canola oil (doesn't spatter as much as olive oil) in your big cast iron pan over med-high heat depending on how hot your stove gets
When the pan is hot but not smoking, put the chix thighs in skin down for about 4 minutes, until the skin is a deep gold and crispy, then flip the thighs and cook on the other side about 3 minutes
Remove thighs to a separate plate
Turn down heat to low-med, wait a minute for the pan to cool off a bit and then put in garlic and rosemary. Saute until you can smell the garlic, about 1-2 minutes
Pour in white wine, turn heat up to med-high and cook off wine until it's reduced to 1/3 the amount of liquid
Pour in chicken stock, and put chicken thighs back in the pan skin side up! Liquid should not cover the tops of the thighs
Bring liquid to a simmer, and then turn down to keep at low simmer. Tent a piece of aluminum foil over the pan so it's mostly covered but an inch is exposed for steam to escape.
Simmer exactly 30 minutes
Remove thighs from pan to a clean plate. Taste the sauce (it will be pretty liquidy and that's what you want) to see if it needs salt (mine never needs salt, for some reason the salt on the chicken makes the sauce pretty salty), and squeeze in half a lemon into the sauce. The lemon is the most important part!! It makes it so freaky good!
Make some mashed potatoes or rice, put two thighs on a plate over your starch and ladle over a good amount of the sauce. Yum!
Bacon Gnocchi
Tomatoes
Bacon
Onions
Shallots
Various herbs- rosemary, thyme, parsley...
White wine or white wine vinegar
Gnocchi- make your own or buy it frozen
Parmesean cheese
use 2 or 3 large fresh tomatoes for 2 people. blanch tomatoes.
cook some bacon. remove, and set aside.
saute onions and shallots in bacon fat, add oil if necessary. add chopped herbs (rosemary!). add a bit of white wine or white wine vinegar. peel tomatoes and chop into large chunks. add to onions, cook down to chunky sauce. cook gnochhi. add bacon to sauce. pour over gnocchi. top with fresh parm.
Beet and Cabbage Borscht
2 tbps butter
1 1/2 cups chopped onion
1 1/2 cups thinly sliced potatoes
1 1/2 cups thinly sliced beets
1 lg. carrot, sliced
3 cups chopped cabbage
4 cups stock or water
2 tbsp cider vinegar
1 tbsp honey
1 cup tomato puree or ketchup
salt
pepper
dill (fresh or dried)
Boil potatoes and beets in stock or water in another pan. In kettle, saute onions in the butter. Add salt and then carrots when onions are translucent. Add cabbage. Add potatoes, beets and their stock/water to main kettle and cook, covered until all vegetable are tneder. When you add potatoes and beets, add additional ingredients.
Serve topped with sour cream, yougurt, extra dill or chopped tomatoes.
Adapted from Moosewood Cookbook.
Serves 4-5