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February
26, 2007
Les Marmitons Valentine's Day Dinner Event
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Recipes: Fourth Course
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Lemon Chicken
| Smashed Red Potatoes with Garlic and Parmigiano
| Wine Pairing
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Lemon
Chicken
serves 4
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Adding the sour
cream to the sauce off heat will prevent the sauce from curdling.
Shallots are used as a vegetable here, but if you prefer you can
add medium red onion, minced, with whole cloves instead.
4 bone-in, skin-on split chicken breasts (about 3 pounds), ribs
removed.
2 tablespoons olive oil
12 shallots, peeled and halved lengthwise if large
16 garlic cloves, peeled, 12 left whole, 4 cloves minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
11/2 cups low-sodium chicken broth
3 tablespoons juice plus 4 thin slices from 2 lemons
1 tablespoon honey
1/4 cup sour cream
Salt and pepper to taste
- Pat chicken
dry with paper towels and season with salt and pepper.
Heat oil in large skillet over medium-high heat until just
smoking. Cook chicken skin side down until well browned
about 4 to 6 minutes, Transfer chicken to large
plate.
- Reduce heat to medium and add shallots, whole garlic
cloves, and ½-teaspoon salt to empty pan. Cook until
vegetables begin to soften and turn spotty brown, about 5
minutes. Add minced garlic and thyme and cook until
fragrant, about 30 seconds. Stir in broth, lemon juice,
and honey. Return chicken (skin side up) and accumulated
juices to skillet. Bring to boil, cover, and reduce heat
to medium-low. Simmer until thickest part of chicken
registers 160 degrees, 20 to 25 minutes.
- Transfer chicken to serving platter and tent with foil.
Add lemon slices to pan, increase heat to high, and boil
until sauce is slightly thickened, about 7 minutes. Off
heat, whisk in sour parsley cream and parsley and season
with salt and pepper. Pour sauce over chicken.
Serve. |
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Smashed
Red Potatoes with Garlic and Parmigiano
serves 6
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18 Small red skinned potatoes
Olive oil
Salt and Pepper to taste
2 Cloves garlic, minced
2 Tablespoons chopped fresh parsley
¼ Cup freshly grated parimgiano
¼ Cup plain bread crumbs
3 Tablespoons unsalted butter cut into small pieces
Parchment paper
- Wash potatoes and place in a pot large enough to cover potatoes by one inch with water, salt water and bring to boil. Reduce heat and simmer until just done 10-12 minutes. Drain potatoes and lay out on kitchen towel to cool.
- Mix minced garlic, chopped parsley, grated parmigiano and bread crumbs in a small bowl.
- Heat oven to 400. Line baking sheet with parchment paper and drizzle with olive oil. Place 12-15 potatoes on the sheet and flatten with the heal of your hand to approximately ½ “ thick, drizzle with olive oil and divide topping among potatoes (about 2 teaspoons each) and dot with butter.
- Bake in oven until potatoes and golden brown and hot. Serve immediately. |
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Wine
Pairing
selected by Debbie Miller Nelson, The
Wine Goddess
Cesani Vernaccia di San Gimignano 2005 from Tuscany,
Italy
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