I don’t know what comes over me sometimes. I mean, chopping
and cooking bones? Well, I am a complete
sucker for all things citrus, so I couldn’t say no when I read this recipe. Let
the chopping and cooking begin! This recipe comes straight from Food and Wine
Magazine, January 2010. Click here for the original recipe.
Taste: A++!
Convenience: B-….. Luckily, it was a lazy Sunday afternoon and I had all the
time I needed. Start nice and early – the broth could be made a day or two
ahead.
My personal touch to the magazine editor's note: simplified.... um. |
(Actually, chopping and cooking bones is a great way to
create a rich, deeply flavored broth. So, be like me, don’t be afraid, chop and
cook those bones. You won’t be sorry!)
Here’s what
you need:
2 navel
oranges
2 limes
4 chicken
breasts, bones in and skin on
2 T
vegetable oil
1 small
onion, chopped
1 garlic
clove, chopped
½ t dried
thyme
1 C dry
white wine
3 C chicken
stock or low-sodium chicken broth
1 T olive
oil
Pepper
1 T butter
Here’s what
you do: Take a deep breath, get a super sharp knife and make sure you have
plenty of time before dinner! J
1.
Give the citrus fruit the full treatment. Zest
them. Peel them with a super sharp knife. Remove the sections by cutting in
between the membranes. Work over a bowl and save all the juice. Set all this
aside.
2.
Give the chicken the full treatment. Remove the
breast meat from the bones. (I actually learned how to de-bone a chicken by
watching Youtube! I do it all the time and with confidence now!) Set the meat aside and chop the bones into
pieces.
3.
Chop the onion and garlic. Set aside.
4.
Heat 2 T vegetable oil in skillet. Cook bones
until brown, about 5 minutes. A first for me. Very professional chef-like.
5.
Add the onions, garlic and thyme. Cook another 5
minutes or so. The onions should be getting soft and golden.
6.
Add the wine. Cook for another 5-10 minutes or
until the wine is reduced to ½ cup.
7.
Add the chicken stock and the citrus zest.
Continue to simmer for another 10-20 minutes. The bones should be doing their magic
right about now.
8.
Add the reserved citrus juice and simmer for
another 10 minutes or so.
9.
Remove the bones and strain the broth. I chose
to de-grease it in an ice bath.
10.
Return the broth to the heat and boil until
desired thickness – another 5-10 minutes.
(you want about 1 ½ Cups total)
11.
Somewhere in there, generously pepper the chicken
on the skin side. Brown, skin side down, in an oven proof skillet in 1 T olive oil for
about 5 minutes. Carefully turn over and place skillet in a 400 degree oven for
about 10 minutes or until the chicken is just done.
12.
Add 1 T butter and reserved citrus sections to
broth. Heat gently.
13.
Serve with pride! I served mine with rice and
shredded carrots and zucchini.
PS Happy Thanksgiving to all my blogger friends out there. My daughter and I are on a mini-vacation for the long weekend - visiting my parents in Florida. No cooking for me at all - and that's a change of pace for me. I left a turkey breast in the fridge for my hubby and sons (who are not traveling with us) and a casserole of cheesy potatoes in the fridge. Instructions: plop one in the crock pot and the other in the oven. Take time to say thanks for the many blessings you have! Health. Family. Friends. Faith. Good food. Freedom. Work. The list could go on all day, couldn't it?
PS Happy Thanksgiving to all my blogger friends out there. My daughter and I are on a mini-vacation for the long weekend - visiting my parents in Florida. No cooking for me at all - and that's a change of pace for me. I left a turkey breast in the fridge for my hubby and sons (who are not traveling with us) and a casserole of cheesy potatoes in the fridge. Instructions: plop one in the crock pot and the other in the oven. Take time to say thanks for the many blessings you have! Health. Family. Friends. Faith. Good food. Freedom. Work. The list could go on all day, couldn't it?
lovely recipe - sounds delicious - hope you had a lovely visit and a nice break from the kitchen
ReplyDeletemary x