Thursday, January 5, 2012

Dinner = Braised Pennsylvania Chicken + Olives + Cauliflower

Serves 2-4 people
What You Need:
Whole Fresh Chicken, average 3 pound, quartered
Butter, 1/2 oz.

Extra Virgin Olive Oil, 1/2 oz.
Cippoline Onions, blanched and peeled, 6 each
Castelvetrano Olives, 12 olives 
Cauliflower, sliced 1/2" thick florets, 2 cups
Lemon Zest, from 1 lemon
Garlic, thinly sliced, 1/2 clove
Ginger, peeled and thinly sliced, 1/2 Tbsp
Cumin Seed, toasted and ground, 2 tsp

Cilantro, chopped, 1/2 tsp
Flat Leaf Parsley, roughly chopped, 1 Tbsp
Kosher Salt and Pepper, to taste
Chicken Stock, 1 quart 
Unsalted Butter (to finish), 3 Tbsp

How You Make It:
1. Quarter the chickens, pat dry, and season with salt and pepper.
2. Heat the butter and olive oil in a cast iron skillet and gently sauté the chicken parts until lightly browned.
3. Remove the chicken pieces and set aside, then brown the cauliflower slices.
4. Remove the cauliflower pieces and set aside.
5. Add the onions to the skillet and cook until tender.
6. Add the ginger and garlic and toast lightly until aromatic. 
7. Add the cumin and toast lightly. 
8. Add the chicken pieces back to the pan with the olives, then add 2 cups of the chicken stock and begin the braising process. 
9. Cover the pan with foil or a lid and cook over medium flame (or in the oven), being sure to maintain a small amount of stock so the braising liquid will concentrate. 
10. As the chicken cooks, add a small amount of stock to the pan to maintain the moisture, and cook until the chicken is tender.
11. When the chicken is tender, remove from the pan (cover to keep warm) and whisk the 3 Tablespoons of butter into the sauce.
12. Add the lemon zest and cilantro and adjust the seasoning, then add the cauliflower.
13. Add the chicken back to the sauce and serve.