Braised Chicken with Cilantro, Mint and Chiles

This dish was so much fun for me.  It was a departure from "safe" flavors and it let me pull out the fun kitchen "toys".  Come on, folks, isn't everything better when you get to use an immersion blender?  It turns me into part cook, part mad scientist.  Toss aside the apron and get me my lab coat.

I made a few additions (not something I normally do to these experimental recipes on the first round) and a few exclusions and a few substitutions (but we know that is what I do here).

Lets start with the cilantro.  This seems to be a love/hate herb for most people I know. Up until now, I have not been a fan of cilantro.  For me, it is a very much "in moderation" food/flavor.  Just a hint and its fresh, too much and its like having your mouth washed out with soap.  Blah!  Then came this recipe.  It is cilantro laden.  Its cilantro GREEN.  Its a whole CUP of packed cilantro.  While I was anxious to try the recipe, I was equally anxious to throw out random cuss words knowing my mouth would be washed later with Braised Cilantro Chicken.

Normally I don't mention too much about the wine pairings.  Sometimes I try the suggested varietal, sometimes I don't.  With this recipe I did pair it with a Savignon Blanc.  Boy, am I glad I did!  While the cilantro was a bit heavy on the palette, the Sav Blanc cut the soapy taste of the cilantro and it was clean, neat and fresh.  Odd, isn't it?  Normally, I wouldn't like the wine by itself but with the cilantro dish it was quite lovely and enjoyable.

As for the dish itself, it was fresh and spicy but not too spicy hot.  The cilantro was fresh and clean/green tasting and I really enjoyed it.  In fact, I actually enjoyed it more the next day.

Paired with cook red cabbage.

4 chicken drumsticks

4 skinless, boneless chicken thighs

1 tablespoon ground coriander

Salt (Pink Himalayan)

Freshly ground white pepper

2 tablespoons canola oil coconut Oil
3 cloves of garlic chopped (my addition)

1 cup packed cilantro, plus leaves for garnish

1/2 cup packed mint leaves (omitted the mint since I didn't have any on hand)

1 small onion, quartered

2 poblano chiles, stemmed and seeded ( used one)

1 jalapeño, stemmed and seeded

1/2 cup light cream or half-and-half  3/4 cup coconut milk
16 oz sliced mushrooms (my addition to the recipe)

Sliced pickled jalapeños, cooked rice and warm naan, for serving

1.       Make 3 slashes to the bone in each drumstick. Rub the chicken all over with the coriander and season with salt and white pepper.

2.       In a large Dutch oven or enameled cast-iron casserole, heat the oil. Add the chicken and cook over high heat, turning occasionally, until browned all over, about 8 minutes.

3.       Meanwhile, in a blender or food processor ( used my immersion blender because its just so darn fun), combine the 1 cup of cilantro with the mint (Again, didn't have mint), onion, poblanos and jalapeño and blend until finely chopped. Add the coconut milk and 1/4 cup of water and puree until smooth.

4.       Pour the green sauce over the chicken and bring to a boil. Cover partially and simmer over moderately low heat until the chicken is cooked through, about 30 minutes. Sprinkle the chicken with cilantro and serve with jalapeños, rice and naan.

MAKE AHEAD The stew can be refrigerated for up to 2 days.
Pg 152 2013 Food & Wine Annual Cookbook 2013.

SUGGESTED PAIRING

Lemony, herb-scented Sauvignon Blanc.

Fat Tuesday Etoufee

Ok, so we are well beyond Fat Tuesday and now into Lent.  I get it, I'm late.  Here is the thing, I found this recipe ON Fat Tuesday and had to try it.  And don't tell me you can only eat Étouffée during Mardi Gras.  If that were the case, New Orleans would be shut down and we know that city won't close for anything....not even a hurricane.

This recipe is my first time using almond flour for a roux and I was surprised how well it reacted with the coconut oil.  It browned nicely and was very consistent with a flavor so similar to regular flour when mixed with the mirepoix. (Look at me being all fancy with the cooking lingo)

As usual, you can see my substitutions below.  In round one on Fat Tuesday I wasn't able to get the andouille sausage so I substituted a hot Italian sausage.  I also only use home-made chicken stock as I find the store bought brands generally contain sugar.  And, in round one, I was well into the recipe when I discovered there was no tomato paste in the pantry!  Eek!  Since I wasn't heading out to the store mid recipe I decided to do what I do and Google homemade paste.  Luckily I had enough fresh picked tomatoes in the house and the ability to "fly by the seat of my pants".  The homemade "paste" was very tasty but done on the fly, not quite perfect.  My thought, who would notice when its IN another dish and not standing alone?  Anyway, try this  Étouffée.  Its warm and delicious and easy...even if you have to wing it and make your own paste.

Again with the Rex Goliath pairing....I know, I know, I need to mix it up!

Chicken-and-Andouille Étouffée

CONTRIBUTED BY GRACE PARISI

·         TOTAL TIME: 40 MIN

·         SERVINGS: 6

1/4 cup canola  coconut oil

1/4 cup whole wheat  almond flour

1 onion, diced   

1 small green bell pepper, diced

2 celery ribs, finely diced

2 garlic cloves, thinly sliced

Salt and freshly ground black pepper

1 andouille sausage (about 3 ounces), cut into 1/2-inch dice

1 tablespoon tomato paste

2 cups low-sodium chicken broth (home-made)

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

Steamed organic brown rice and hot sauce, for serving

In a large, deep skillet, heat the oil until shimmering. Whisk in the flour and cook over moderately high heat, whisking constantly, until lightly browned, about 2 minutes. Add the onion, bell pepper, celery and garlic. Season the vegetables with salt and black pepper and cook over moderate heat, stirring, until softened, about 6 minutes. Add the sausage and tomato paste and cook for 2 minutes. Add the broth and simmer until thickened, 3 to 4 minutes. Stir in the chicken and simmer until cooked through, 5 minutes. Season with salt and black pepper and serve over rice, with hot sauce.

SUGGESTED PAIRING

Pinot Noir is a terrific partner for light, spicy stews like this one.

·      FROM NEW SOUTHERN CLASSICS, PAIRING OF THE DAY: SEPTEMBER 2010

·      PUBLISHED SEPTEMBER 2010