Thursday, September 08, 2011
My Chicken Monterey
Right now, I'm in love with cooking from real cookbooks. I like having to bend the spine a bit to get it to lie flat on the counter, and I like getting the pages a little messy with my fingerprints. Most of all, I like being able to write a little note in the margin.
Even if I never make this dish again, I'll love looking through my cookbook and seeing this: "Made for Mom & Dad, Labor Day Weekend 2011. SF made pasta and fresh pesto to start. We drank Champagne and Vermentino. Blackberry-apricot cobbler for dessert."
My Chicken Monterey
Adapted from The Silver Palate Cookbook
I made some liberal changes to this iconic recipe: cilantro instead of parsley, wine instead of stock, and fresh tomatoes instead of canned. It was a beautiful way to use up a ton of that red-yellow-orange summer produce we got last week in our CSA. I wasn't sure about the orange juice and zest, but I had an orange on-hand, so in it went. It did add something beguiling. Sean said it was a pernod flavor. To me it was more undefinable but equally evocative. It tasted like long late summer days: fresh, vibrant, but with true, deep flavors.
5 Tablespoons olive oil
1 chicken 2 ½ to 3 lbs, quartered
salt and black pepper to taste
1 cup finely chopped yellow onion
4 garlic cloves, peeled and minced
1 cup white wine
½ cup fresh orange juice
½ cup chopped tomatoes with juices
1 T dried rosemary
1 medium red bell pepper, cut julienne
½ zucchini and ½ yellow squash, sliced diagonally
1/3 cup cilantro
grated zest of 1 orange
1. Heat 3 Tablespoons oil in large skillet. Rinse and pat chicken pieces dry; season with salt and pepper, and cook in oil 5 minutes. Turn chicken, season; cook another 5 minutes. Do not brown; it should be pale gold. Remove chicken and reserve.
2. Add onions and garlic to oil and cook, covered, over low heat until veggies are tender, about 15 minutes.
3. Uncover skillet and add wine, tomatoes, and rosemary. Season with salt and pepper to taste and simmer mixture uncovered, 15 minutes.
4. Return chicken pieces to pan and simmer 20-25 minutes or until chicken is nearly done. Baste pieces with sauce and turn once at 15 minutes. You can refrigerate chicken in sauce and reheat gently before serving in you want to complete recipe here.
5. Heat remaining 2 Tablespoons olive oil in another skillet and sauté pepper 5 minutes. Add sliced zucchini and yellow squash and season with salt and pepper. Raise heat and toss vegetables until tender, but still firm, about 5 minutes more. Serve warm or at room temperature.