Tuesday, February 3, 2009

Shopping for Chicken

Last night Chris, my boyfriend, and I had to make a trip to North Haven to UPS. While we were in the area Chris felt we should stop at Circuit City to see what the mark downs were. I gave in and we went in. The child at heart that I am, couldn't resist purchasing the movie, Enchanted which I was able to get for 25% off. Chris was able to get a nice price on some monitors.

I published another article about a new item I have hanging up in the apartment, The Practical and Fashionable Memo Board. Chris made it for me.
I cooked dinner this evening...Hunter's Chicken with Rosemary. Here is the recipe. I always like trying new recipes. The chicken smelled wonderful while it was cooking in the kitchen. The recipe calls for sea salt and I was really interested in trying it. We used chicken thighs for the meal. It was really easy to make. Most of the cooking required was stirring and browning the chicken skins. It took about an hour to make.


Serves 6

4-pound chicken, cut in 8 or 10 pieces

1½ teaspoons coarse sea salt or kosher salt,

or to taste

½ cup extra-virgin olive oil

8 garlic cloves, peeled and sliced in half

2 short branches fresh rosemary with lots of needles

½ teaspoon peperoncino flakes or to taste

4 cups (or a 35-ounce can) canned Italian plum

tomatoes, preferably San Marzano, crushed by hand

Rinse the chicken, and pat the pieces dry. Season all over with 1 teaspoon salt.

Pour the olive oil in the pan, and set over medium-high heat. Lay chicken pieces in the pan, skin side down, to brown for 2 to 3 minutes. Turn them over and brown another 2 to 3 minutes. Scatter the sliced garlic into the hot fat, in between the chicken pieces, then drop in the rosemary stems, and sprinkle with peperoncino.

Keep turning the chicken pieces until they're nicely browned all over, 10 minutes or so, then pour in the tomatoes. Slosh the tomato can with a cup of water, and pour that in, too. Sprinkle over it another ½ teaspoon salt, raise the heat, and turn and stir the chicken in the tomato juices as they come to a boil.

Cover the pan, leaving it a crack ajar, and adjust the heat to maintain a steady bubbling in the pan; cook for about 20 minutes, stirring occasionally and turning the chicken. Remove the cover and cook another 20 minutes or more, until the chicken is tender and cooked through and the tomato sauce is slightly reduced but still loose.

We also had rice, and Broccoli with Cheese Sauce.

Chris said the chicken was his winner! Almost just like his mother use to make.