koko's corner

Damn Fine Chicken

Prep Time:10 mins
Cook Time:45 mins
Total Time:55 mins
Servings: 4

Ingredients

• 2 large shallots minced**
  3 Calçot onions or scallions thinly sliced**
  3 tablespoons sherry vinegar or balsamic vinegar
  3 tablespoons extra virgin olive or avocado oil, melted ghee, coconut oil, etc.
  1 tablespoon coconut aminos
  1 tablespoon Red Boat fish sauce
  Kosher salt
  Freshly ground pepper
  10 drumsticks or 8 chicken thighs

  **in place of all the alliums, you can sub in 3 tablespoons of Penzeys Spices Sunny Paris Seasoning

Directions

1. Mix together the shallots, onions, vinegar, oil, coconut aminos, fish sauce, salt (2 large pinches), and pepper (several grinds) in a large bowl. Then, plop the chicken on top, and use your hands to make sure it's well-covered in the marinade.

   Allow the chicken to marinate in the fridge for a few hours. Personally, if I know I’m going to be short on time (which is almost always), I marinate this dish in the morning – that way, the chicken’ll be ready for me by the late afternoon, when I start preparing dinner.

   When you’re ready to cook, preheat the oven to 400°F on convection bake (or 425°F non-convection). Arrange the chicken (skin-side down) in an oven-safe baking dish and pop it in the hot oven.

   Bake the chicken for 40-45 minutes, flipping the pieces halfway through the cooking time. If you want to brown the skin some more, broil it for a minute or two.

   Arrange the drumsticks on a platter, and pour the cooking liquid over the chicken.

   Simple and ridiculously good!

   Notes:
   You can marinate the chicken for up to 24 hours before roasting it!

   Michelle Tam Nom Nom Paleo

Chicken Breasts Diable

Ingredients

• 4 skinless, boneless chicken breast halves, preferably organic, without tenders, pounded lightly, at room temperature
  1 tablespoon unsalted butter
  About 1 tablespoon olive oil
  Salt and freshly ground pepper
  1 medium shallot, finely chopped, rinsed and patted dry
  1 garlic clove, split, germ removed and finely chopped
  1/3 cup dry white wine
  1/2 cup heavy cream
  3 tablespoons Dijon or grainy mustard, preferably French, or a bit more
  1‑2 teaspoons Worcestershire sauce

Directions

1. Center a rack in the oven and preheat the oven to 200 degrees F.

   Pat the chicken breasts dry. Put a large skillet over medium-high heat and add the butter and 1 tablespoon oil. When the butter is melted, slip the chicken pieces into the pan. (If your pan isn’t large enough to hold all the pieces at one time, cook the chicken in batches or work in two skillets.) Adjust the heat so that the butter doesn’t burn, and cook the chicken until it’s well browned on the underside, about 4 minutes. Turn the pieces over and cook until the other side is also well browned and the chicken is cooked through—cut into a piece to check. If the pan dries out, drizzle in just a touch more oil. Transfer the breasts to a heatproof plate (one with a rim to catch the juices), season with salt and pepper, cover lightly with a foil tent, and keep warm in the oven while you prepare the sauce.

2. Lower the heat to medium, toss the shallot and garlic into the pan, and season lightly with salt and pepper. Cook, stirring, just until they soften, about 2 minutes. Pour in the wine, and when it starts to bubble, stir it around so that you can pick up whatever little bits might have stuck to the bottom of the skillet. Let the wine boil for a few seconds, then pour in the heavy cream. As soon as it reaches a boil, stir in the mustard and 1 teaspoon Worcestershire sauce. Taste and decide if you want more mustard, Worcestershire, or pepper (you probably won’t need more salt, since the mustard is salty).

3. Remove the chicken from the oven, pour any juices on the plate into the skillet, and stir the sauce again.

4. Serve the chicken with the sauce.

   MAKES 4 SERVINGS
   
   

   Greenspan, Dorie. Around My French Table