Wine-Braised Chicken With Mushrooms and Leeks

We really liked Wine-Braised Chicken With Mushrooms and Leeks. It was a bit of work however to make. It was worth it! We purchased the Chicken from McCall's Meat and Fish. The Chicken was excellent. We had some left over Grilled Octopus and adapted a recipe for: Spicy Grilled Calamari Salad Recipe to make a delicious Calamari Salad. We added sautéed potatoes to make a wonderful dinner.

Wine-Braised Chicken With Mushrooms and Leeks

New York Times

 

Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you’re looking for a chicken dish that’s a little more dressed up than your average weeknight meal, but it isn’t overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.

 

Ingredients

 

1         (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)

2         teaspoons kosher salt (Diamond Crystal), plus more as needed

½        teaspoon freshly ground black pepper, plus more as needed

4         garlic cloves

2         tablespoon extra-virgin olive oil, plus more as needed

2         tablespoons unsalted butter

1         cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)

2         large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)

2 to 3    rosemary sprigs

¾        cup dry white wine (or use a dry red or rosé)

¼        cup crème fraîche, plus more for serving if desired

2         tablespoons chopped chives

1         teaspoon finely grated lemon zest, plus more for serving

½        cup finely chopped fresh parsley, leaves and tender stems

 

Preparation

 

1.     Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.

2.    In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.

3.    Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.

4.    Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.

5.    Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.

6.    Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

Spicy Grilled Calamari Salad Recipe

Eat This Not That

 

Squid is one of the most abundant forms of seafood in the global market, yet few Americans have ever enjoyed it in any other way than breaded and deep-fried with a marinara chaser. With that type of treatment, it could be a Blooming Onion and you wouldn't know the difference, would you?

This salad has all the trappings of the much-adored appetizer—crunch from the peanuts, tomatoes, a bit of spice—but so much more. We don't want to promise that you'll never go back to the fried stuff after this, but it's a distinct possibility. Instead of a heaping mess of fried dough, you'll be pleasantly surprised by the amount of flavor you can actually taste with our calamari version.

 

Ingredients

 

1       lb squid, cleaned, tentacles reserved for another use
1⁄2    Tbsp peanut or canola oil
Salt and black pepper to taste
Juice of 1 lime
1       Tbsp fish sauce
1       Tbsp sugar
1⁄2    Tbsp chili garlic sauce (preferably sambal oelek)
4       cups watercress (Watercress isn't always easy to find. Baby arugula, or even a few handfuls of basil leaves, can easily take its place here.)
1       small cucumber, peeled, seeded, and cut into matchsticks
1       medium tomato, chopped
1⁄2    red onion, very thinly sliced
1⁄4    cup roasted peanuts

 

Steps

 

1.    Preheat a grill.

2.    Toss the squid bodies with the oil, and generously season with salt and lots of black pepper.

3.    When the grill is very hot, add the squid and grill for about 5 minutes, until lightly charred all over.

4.    Combine the lime juice, fish sauce, sugar, and chili sauce in a mixing bowl and whisk to blend.

5.    Slice the grilled squid into 1⁄2" rings.

6.    In a salad bowl, toss the squid, watercress, cucumber, tomato, onion, and peanuts with the dressing.

7.    Divide the salad among 4 plates.