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.