Tag Archives: Green Beans

A Killer Southern Supper

7 Apr
Chicken Thigh dinner

Pan roasted chicken thighs with long simmered green beans, Lady Cream peas, and rice & gravy.

Like most true Southerners, I was raised on fresh peas and fresh beans. To this day, one of my favorite meals is a big ol’ pot of either one. (A big ol’ pot of greens, too, of course, but that’s another post altogether.) In our house growing up, a pot of peas or beans and some cornbread was all we needed for a very satisfying meal.

Given my obsession with chicken thighs, however (well documented on this blog… here and here, for instance), I figure beans and peas can only be improved upon by a genius new chicken thigh preparation. Add in maybe my favorite food in all the world, rice & gravy (yes it is a single entity), and you have a killer southern supper like no other. So I give you:

Pan Roasted Chicken Thighs in a Mustard Tarragon Cream Sauce, with Long Simmered Green Beans, Lady Cream Peas and Rice & Gravy.

I must note that most cooks wouldn’t serve peas and beans on the same plate. Too much! Overdoing it!

Whatever.

I will admit that when I first starting serving this meal, it was only the chicken, peas and rice & gravy on the plate:

Chicken Dinner 2

A divine plate of food for sure. But a little color on the plate is nice, as is a green vegetable.  I certainly could choose broccoli or spinach or even greens of any type. But can there be too much of a good thing? In a word, no. Thus, I couldn’t resist going full bore southern and adding my long simmered green beans. 

If you’re looking for heaven on a plate, this is it.

Below you will find the recipe for the chicken thighs I’ve developed the last few months, as well as links to recipes for the Lady Cream peas and the green beans.

As for the rice & gravy, just make some white rice (yes, for this, it must be white rice) and cover it with the pan sauce from the chicken.

Did I mention this was heaven on a plate??

Oh and don’t forget the best cornbread in the world! (Courtesy of Suzanne Goin.)

Cornbread

Suzanne Goin’s Brown Butter Cornbread

PAN ROASTED CHICKEN THIGHS WITH MUSTARD TARRAGON CREAM SAUCE

Note: This needs a pretty long simmer, so the total cook time can be close to an hour. But the long simmer causes the chicken to be very moist and flavorful, while also creating an incredible sauce.

Also, don’t be put off by the long directions. It’s very easy. I just want to make sure everyone understands exactly how to make this perfect.

Serves 4…. though this also is a great dinner for 2 hungry people who like two chicken thighs each…. like me.

INGREDIENTS

4 chicken thighs on the bone

2 preserved lemon wedges and 2 T of the ‘gloop’ from the jar:

(*You can use  the juice of 2 lemons in a pinch but, really, start making your own preserved lemons. They are damn easy and so damn good. Recipe here.)

9 cloves garlic: 6 smashed, 3 minced

2 shallots diced

1 cup white wine

3 cups chicken broth

2 T best quality mustard:

(* I like both smooth and course. Just make sure it’s a good mustard. You can’t beat Zatarains.)

3 T heavy cream

4 thyme sprigs

2 Italian parsley sprigs

3 tarragon sprigs

salt and pepper

DIRECTIONS

The night before or morning of:

Put chicken thighs in a large ziplock bag with smashed garlic cloves, preserved lemon wedges and gloop, thyme sprigs, parsley sprigs, 1 T salt and 2 T fresh cracked black pepper. Zip up and toss all around, making sure it is well mixed. Let sit in fridge overnight or at least all day.

Remove bag with chicken from fridge an hour before cooking to come to room temp.

When ready to cook:

Place cast iron skillet over high heat for 3-5 minutes. Get it HOT.

Remove chicken thighs from bag, scraping the herbs and garlic from the chicken to get a good clean sear on the skin.

Pour two glugs olive oil into skillet and let sit for a minute. You want the oil hot.

Place thighs in pan, skin side down. It will fire up! In 3-5 minutes the skin will be nice and browned and crisp. Don’t move the chicken but watch it so it doesn’t burn. When skin releases from the pan and the skin is nice and crips and brown, flip the chicken. Let the bottom side sear for 3-5 minutes as well, getting a nice brown sear on the bottom. 

Turn heat to medium and remove chicken from pan to plate.

Toss the shallots into the skillet and stir stir stir. You want them to cook down in the juices in the pan, yum, but not burn. When they are starting to soften, throw in the garlic and stir stir stir so the garlic also does not burn. After about 60 seconds, pour in the wine. Turn back to medium high and let the wine cook down until the wine is mostly gone. (No need to go all the way!)

Pour in 2 cups of the chicken broth. Add the mustard and stir everything around as the broth comes to a soft boil. Add the tarragon sprigs.  (I add salt and pepper again at this point but that is up to you.) Turn heat back up to medium high.

When it is all mixed and the liquid is at a nice slow boil, put the chicken back in the skillet, skin side up. The liquid should come up to the skin but not cover the skin so it doesn’t mess up the crisp skin. Cook the chicken on medium: the liquid should be at a soft bubbling boil, for 20 or so minutes, until when pierced the chicken thigh juice runs clear not pink. (Or use a thermometer to get the chicken to the temp you desire, remembering it will continue to cook when you remove it from the skillet!)

If you need to add extra broth as it cooks, use that extra broth. I usually add a little. I like this sauce more liquid than thick… better for topping the rice.

Thighs Simmering

When at your desired temperature, remove the chicken thighs to a plate. Add the cream and let the sauce thicken to your desired consistency. (You may want to turn the heat up a little at this stage.) As noted above, while I want a good sauce, I like this to be still slightly liquid, not a total thick sauce. This is “gravy” for the rice, after all.

Remove the tarragon sprigs. Serve chicken thighs with white rice and with the sauce poured over both the rice and the chicken.

WOW.

And don’t forget these as well:

Lady Cream Peas recipe

Long Simmered Green Beans recipe

  

 

 

Cookbook Night Vol. II

18 Sep

Last year I wrote about Cookbook Night, a day/night when my great friend Tiffiny and I pick a cookbook we’ve not tried, spend all day making many dishes out of the cookbook, then have people over to gorge on the new recipes. We’ve been doing this for a while; it’s a day the two of us can hang out in the kitchen, catch up, laugh a lot and, well, cook up a storm. The actual night is casual. We use paper plates and disposable flatware, for instance…. though somehow we still end up massacring the kitchen. All told, it’s a wonderful time with a lot of great conversation and much food and drink being consumed.

We usually do two of these a year but given my ‘one armed status’ (see here) this is probably our only cookbook night of 2014. (We did have a great canning and preserving day earlier in the summer, when I didn’t look like Robocop. We made homemade worcesterhire sauce, some hellacious pickles and Caramelized Pineapple in Tequila… oh my is that good.) For this particular cookbook night, we chose My Paris Kitchen by David Lebovitz. Lebovitz is a wonderful writer, I highly recommend both the book and his website!

As I am still operating at less than full speed, there will be less writing and more photos in this post (I hear some cheers out there) with links to many of the recipes. Thanks to my buddy Chris for the great photos! Thanks also to the various blogs I am accessing for recipes, including Mr. Lebovitz himself.

 

My-Paris-Kitchen-hi-res

 

 APPETIZERS

We tried a variety of appetizers, served cocktail party style with everyone standing out back. All the apps were terrific.

In the first picture below, along with Tiffiny’s wonderful cheese plate, you see crostini spread with Homemade Goat Cheese, topped with Slow Roasted Tomatoes. This was a favorite of a number of people.  

Next is a Duck Terrine (kind of a pate) that was incredible. I’d never before made a pate and truth be told, my buddy Chris did most of the work. It sits for a few days so we made it a few nights before. It was a lot of work but not difficult work so don’t be scared. Try it sometime! It was delicious, filled with duck and pork and many other wonderful ingredients. Also served on crostini with an excellent mustard, and pickles, this Duck Terrine will impress even the most jaded foodie.

Another highlight of the night was the Artichoke Tapenade. Tapenades are a breeze, btw. You throw olives and whatever else you want into a food processor, chop it up, let it sit, then dive in. If you like olives, learn to make tapenade! 5 easy minutes of your time, max.

Recipes under each photo.

Goat cheese

Crostini with Homemade Herbed Goat Cheese and Slow-roasted Cherry Tomatoes.

 Cherry Tomato Crostini with Herbed Homemade Goat Cheese recipe, click here.

Pate

Duck Terrine

Duck Terrine recipe, click here.

Tapanade

Artichoke Tapenade

Artichoke Tapenade recipe, click here

Oh and this was the aftermath of the cocktail hour. Note the rag on the floor, my way of cleaning the floor. To quote the late, great Joan Rivers, “If God had wanted me to bend over, He’d have put diamonds on the floor.” My version of her joke would I guess be Mac-N-Cheese on the floor.

bar

yikes!

 

SOUP

Tiffiny made a terrific Gazpacho from the book. I loved this very, very much.

gazpacho

Gazpacho

 

SALADS and PALATE CLEANSER

We did three salads for the first seated course: Salad with Bacon, Egg and Garlic Toasts; Celery Root Remolaude and a Grated Carrot Salad. The first is a french classic, normally served with frisee, which was nowhere to be found! So Tiffiny did a beautiful adaptation. I myself can’t get enough of Celery Root Remo, as I like to call it, another french classic served everywhere in Paris, so I made Lebovitz’s version. And the carrot salad was a lovely, healthy alternative to many heavy dishes before and after.

As a palate cleaner, I made a weird and wonderful Gin and Tonic Sorbet, a recipe my dear friend Janet sent me, knowing how much I would love it. Props to my best friend Mark who stepped out of his Hamburger Helper comfort zone and prepped the sorbet. I will be making this sorbet often.

Here you see Tiffiny’s gorgeous salad. Recipes below.

Salad

Salad with Bacon and Egg

Frisee Salad recipe, click here.

ginandtonicice

Gin and Tonic Sorbet

 Gin and Tonic Sorbet recipe click here.

 

MAIN COURSES and SIDES

We did two mains: Lebovitz’s wonderful Mustard Chicken and a french/asian take on BBQ ribs, Caramelized Pork Ribs. Photos and recipes of both below. The sides were Braised Vegetables served with Salsa Verde (perhaps my favorite, I could bathe in the salsa verde), Lebovitz’s amazing rendition of sautéed green beans and a scalloped potatoes with Blue Cheese and Roasted Garlic! People went nuts over all of them, the ribs in particular. I myself could not get enough of the chicken!

 

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Mustard Chicken and Caramelized Pork Ribs

 

chicken

Mustard Chicken

 For the Mustard Chicken recipe, click here.

For the Caramelized Pork Ribs, click here

Beans potatoes

Potatoes with Blue Cheese and Roasted Garlic; Green Beans with “Snail Butter”

For the potato recipe, click here.

For the wonderful green beans, click here.

 

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Braised Vegetables with Salsa Verde

 Scroll down for the vegetables and salsa verde recipe here.

DESSERTS

Somehow, we never ended up taking pictures of dessert. We made two: Salted Caramel Chocolate Mousse, which is as wonderful as it sounds, and an amazing Orange Pound Cake, half of which I think I ate myself. I swiped this photo of the mousse:

mousse2

Salted Caramel Chocolate Mousse,

Here is the recipe for the mousse. To. Die For.

Finally, a few more random photos. Try these recipes, though, or just get the book! You will be very happy with Sir Lebovitz’s food and writing.

heeses

Tiffiny’s Cheese Plate

lights 2

new lights in the back

ighths

“Zach’s Lights”

Bacon

Tiffiny frying bacon for a number of the dishes

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Caramelized Pork Ribs

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cocktail hour