Tag Archives: smitten kitchen

Roast Chicken Strikes Again – with Grapes, Olives & Rosemary

Standard

2014-01-06 19.35.29-1

Roast chicken is on my “perfect it” list. I can’t get over all of these wintry roasted, braised, wine-y, juicey, flavorful roast chicken recipes. This one is no exception! After making the stove-top Mediterrean chicken and rice, I wanted to try out the pan-searing then roasting in the oven technique. I thought this was called braising but apparently that’s for like one-pot meal kind of things.

I adjusted the recipe by 1.5 to make it suitable for 6 people and thus had to shift from baking in a skillet to a roasting pan. It worked out fine though because I still made the gravy/sauce in the skillet since it had the seared chicken juices in the pan. Both serious eats and amateurgourmet have tried the recipe for this chicken.

So, like JoytheBaker suggests, still working on “mise en place” this year aka PREPARE BEFOREHAND! Aka our trusty 3×5 cards to prep us for a seamless transition from pan to oven. Bone-in skin-on chicken, you are in fact somewhat difficult to work with. ┬áDeb suggests you use any mix of bone-in skin-on cuts, but I have to say it’s hard to get breasts to cook at the same tenderness as thighs and drumsticks. The breasts cooked up faster and I was still waiting on the dark meat. I know that if you’re having guests (which I was) you really need to have both white and dark meat, but please, if you are going to make this and like dark meat, I’d stick to drumsticks and thighs. Much juicier!

To start, I focus on the bird. Cutting off excess fat and drying the chicken, then sprinkling each piece with kosher salt and pepper. Since the chicken will take a little bit of time in the pan, it was okay to worry about the accoutrements after I got the chicken in the pan. Then, go ahead and heat up your pan, add a very tiny bit of oil and sear away on the skin-side first!

2014-01-06 18.25.55After washing my hands and being chicken free, I sliced shallots very thinly and measured out 1.5 cups each of grapes and olives. I decided to serve with a side of lemony garlic asparagus, so I also washed and prepped those. Set out your white wine and chicken broth for later.

2014-01-06 18.25.49

2014-01-06 18.25.47

 

After searing my two batches of chicken and gaining a thin film of chicken fat on my shirt, I nestled the chicken into a roasting pan and mixed these guys over top. I thought it would need some salt or flavoring or something, but turns out the blend of sweet grapes and really salty olives kept it flavorful.

2014-01-06 18.39.17When the chicken emerged from the oven after around 23 minutes, I scraped the juices back into the skillet to make the white wine and chicken broth sauce. Pour over top and garnish with fresh rosemary. I served this with crusty french bread and steamed asparagus yummmm.

2014-01-06 19.35.29

 

 

 

Popcorn cookies to share

Standard

DSCN1167

**This one goes out to you Coffield**

I’ve been wanting to try this recipe ever since I got the Smitten Kitchen cookbook back in December. After reading Deb’s hysterical writing on how she decided to add popcorn to a cookie recipe, I couldn’t help but feel that maybe I was in on the funny story too? Like I was actually in on the joke with her. So as I’m making this cookies, I was smiling to myself about this joke that I have with Deb Perelman but now that I’m thinking about it, I was just unnaturally happy because Deb and I weren’t laughing back and forth together….in fact, I just made the cookies by myself.

DSCN1163

DSCN1165

Well I certainly didn’t eat them by myself! I whipped these up for the first summer barbeque back in Atlanta for a reunion of sorts. Though I wanted to make a pie or some sort of fruit dessert to contribute to the pulled pork, buttermilk chicken, and cheese grits dinner, these were the easiest to transport. And you know, since we’re only two months or so out from the Great Cake Toppling of 2013, I’m still recovering. Recap: cookies are easy to drive over to a friend’s house. Or, when you’re sharing a car with my popular sister, they’re easy to carry in the passenger seat when you’re getting dropped off.

These cookies made my house smell so good, from the lingering buttery popcorn smell to that quintessential creamed butter and sugar marriage that brings a smile to my face. There was no wasting in this recipe either. Though my sister decided she didn’t want to join me in baking, the smell of popcorn is sure to lure her out of her room. Those extra popcorn pieces really brought us together!

I think these were recieved quite well, however I would like to add chocolate chunks to the recipe next time. I think they needed some more flavor along with the crunchiness of the popcorn. Let me know what you think if you’ve also tried this recipe! The next day, I made some cracker-jack-salty-peanut-chocolate cookies to remedy my longing for chocolate.

DSCN1166

DSCN1168

DSCN1169

DSCN1170

DSCN1176

DSCN1177