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Chicken braised with tomatoes, onions, and garlic; oatmeal currant cookies.
Both are from The Art of Simple Food by Alice Waters.
Ingredients
4 chicken legs
Salt and pepper
2 tablespoons olive oil
2 onions, sliced thick or diced large
4 garlic cloves, sliced thin
1 bay leaf
1 rosemary sprig
4 tomatoes, diced coarse, or one small 12-ounce can organic whole tomatoes, diced, including juice
1 cup chicken broth
Directions
1. Season the legs with the salt and pepper.
2. Heat the oil in a heavy-bottomed pan. Add the chicken. Cook them on one side until crisp and brown, about 12 minutes. Turn over and cook the other side and cook for another 4 minutes.
3. Remove the chicken. Add the onions and cook until translucent, about five minutes.
4. Add the garlic, bay leaf, and rosemary. Cook for two minutes.
5. Add the tomatoes. Cook for five minutes, scraping up any brown bits from the bottom of the pan.
6. Put the chicken back, pour in any juices that have collected. Add the broth.
7. If liquid does not reach halfway up the chicken, add more if needed. Bring to a boil, then reduce to a summer and cover. Cook for 45 minutes.
8. Pour braising liquid into a bowl and skim off the fat. Discard the bay leaf and rosemary. Add salt and pepper to taste, return the liquid to the pan, and serve.
Note: I replace all four legs with breasts, and add 1/3 cup white wine between steps 4 and 5 and let the liquid reduce by about half.
Ingredients
1/2 cup currants
Water
1 1/2 cups rolled oats
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons, or one stick, unsalted butter
6 tablespoons granulated sugar
6 tablespoons dark brown sugar
1 teaspoon baking soda
1 egg
1 teaspoon vanilla extract
Directions
1. Preheat the oven to 375 degrees fahrenheit.
2. Put the currants and 1/4 cup water into a small saucepan. Warm over medium heat until the currants are plumped and the water is absorbed.
3. Put the rolled oats into a blender and mix until ground.
4. Move the oats into a mixing bowl and add the flour, salt, and cinnamon.
5. In another bowl, mix the butter and sugars until light and fluffy.
6. In another bowl, mix the baking soda with 1 teaspoon boiling water.
7. Stir the baking soda mixture into the butter, then add the egg and vanilla.
8. Add the dry ingredients and the currants. Mix well.
9. Scoop the dough into 1-inch balls and put them on parchment-paper lined baking sheets about 2 inches apart. Bake for 8 to 10 minutes and rotate the sheets halfway through. When done, they shold be golden brown around the edges and soft in the center. Makes about 3 dozen cookies.
Ingredients
4 chicken legs
Salt and pepper
2 tablespoons olive oil
2 onions, sliced thick or diced large
4 garlic cloves, sliced thin
1 bay leaf
1 rosemary sprig
4 tomatoes, diced coarse, or one small 12-ounce can organic whole tomatoes, diced, including juice
1 cup chicken broth
Directions
1. Season the legs with the salt and pepper.
2. Heat the oil in a heavy-bottomed pan. Add the chicken. Cook them on one side until crisp and brown, about 12 minutes. Turn over and cook the other side and cook for another 4 minutes.
3. Remove the chicken. Add the onions and cook until translucent, about five minutes.
4. Add the garlic, bay leaf, and rosemary. Cook for two minutes.
5. Add the tomatoes. Cook for five minutes, scraping up any brown bits from the bottom of the pan.
6. Put the chicken back, pour in any juices that have collected. Add the broth.
7. If liquid does not reach halfway up the chicken, add more if needed. Bring to a boil, then reduce to a summer and cover. Cook for 45 minutes.
8. Pour braising liquid into a bowl and skim off the fat. Discard the bay leaf and rosemary. Add salt and pepper to taste, return the liquid to the pan, and serve.
Note: I replace all four legs with breasts, and add 1/3 cup white wine between steps 4 and 5 and let the liquid reduce by about half.
Ingredients
1/2 cup currants
Water
1 1/2 cups rolled oats
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons, or one stick, unsalted butter
6 tablespoons granulated sugar
6 tablespoons dark brown sugar
1 teaspoon baking soda
1 egg
1 teaspoon vanilla extract
Directions
1. Preheat the oven to 375 degrees fahrenheit.
2. Put the currants and 1/4 cup water into a small saucepan. Warm over medium heat until the currants are plumped and the water is absorbed.
3. Put the rolled oats into a blender and mix until ground.
4. Move the oats into a mixing bowl and add the flour, salt, and cinnamon.
5. In another bowl, mix the butter and sugars until light and fluffy.
6. In another bowl, mix the baking soda with 1 teaspoon boiling water.
7. Stir the baking soda mixture into the butter, then add the egg and vanilla.
8. Add the dry ingredients and the currants. Mix well.
9. Scoop the dough into 1-inch balls and put them on parchment-paper lined baking sheets about 2 inches apart. Bake for 8 to 10 minutes and rotate the sheets halfway through. When done, they shold be golden brown around the edges and soft in the center. Makes about 3 dozen cookies.
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I'll let you know how it turns out.