chicken

The Trendiest Sheet Pan Chicken

by Anne Maxfield on October 14, 2019

This sheet pan chicken recipe is supposed to be the most popular recipe on the NY Times Cooking site, and it looked good, so we had to give it a try. Serves 4:

The Trendiest Sheet Pan Chicken

  • 3 ½ pounds bone-in, skin-on chicken parts
  • 1 teaspoon ground turmeric
  • 6 tablespoons olive oil
  • Salt and ground pepper
  • ½ cup white wine vinegar
  • 1 ½ cups green Castelvetrano olives, crushed and pitted
  • 2 garlic cloves, finely grated
  • 1 cup parsley, tender leaves and stems, chopped

Heat oven to 450°. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.

Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.

While the chicken is cooking, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.

Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.

Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and turn into a sauce. Pour olive mixture over the chicken, serve and enjoy!

My verdict: I think Frank liked this better than I did. It might be because for once, I cooked him a breast and kept the thighs to myself. Both were crispy skinned and tender inside, so I would definitely use this technique to make chicken anytime.

However, the next time I make the recipe, I’ll deglaze the sheet pan on the stove over heat.  I didn’t like the sauce being cold and while I love garlic, the raw garlic overpowered the dish (true confession, I have great garlic from our CSA and it’s very pungent, but I only used 1 good sized clove).

The other thing missing IMHO was a little acid, so maybe a squirt of lemon in the sauce at the end.

And if I’m being hyper-critical, the olives were good, but a little subtle. Maybe a mix of black and green would pop more.

And, on another note, use a sturdy sheet pan so it doesn’t warp and be prepared to do some serious oven cleaning afterward.

Have you tried this? What did you think?

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Applestone Meat Company  

by Anne Maxfield on September 9, 2019

If you’re of a certain age, you might remember Horn & Hardart and the Automat. It was a place in New York where you could pick your meal, plate by plate from a wall of vending machines. As a kid, putting a nickel in the slot and getting a piece of pie never got old.

Applestone Meat Company has taken the Automat concept and brought it into the 21st century. In their new Hudson NY store, gleaming rows of vending machines offer an incredible array of meats. There are literally hundreds of cuts to choose from, ranging from beef—fresh or dry-aged, to chicken, pork, lamb and even a whole case dedicated to sausages.

Besides the incredible variety, there’s the convenience factor – both the new Hudson location as well as the original Stone Ridge store are open 24/7. And “all of the meat we source is from animals raised without added hormones or antibiotics, and they’ve all been raised by farmers who are truly committed to their well-being.”

Now you’re probably thinking two things, why would I need a 24-hour butcher and isn’t this going to be expensive? I can’t really answer the 24 hour thing except to say that there have been times when I’ve thought that I’d really like to make _____ but the butcher is closed (and call me a snob, but I don’t buy meat from a supermarket). And maybe you have a job where you’re not out and about during normal business hours. Now you have options.

If you’re used to getting your meat from a butcher or farmers’ market, you’ll find their prices are pretty reasonable. If you’re used to big box prices, well…

I was invited by Applestone to see the new Hudson location and pick up a “care package.” Since my friend Janet has been raving about the quality of the meat for ages, I jumped at the chance. The new store is just off the beaten path of all the action on Warren Street.  From 11-6 there’s a service window where you can place special orders (online also), choose from their frozen inventory, or pick up special orders and the staff is happy to show you around the space and explain how the vending machines work.

The machines are stocked daily and everything is vacuum packed, which is great because it extends the amount of time it can sit in your fridge and if you freeze it, prevents freezer burn. All the packages also have a use- or freeze-by date, so you won’t be wasting food.

My “care package” had a beautiful dry aged ribeye steak, a couple of lamb loin chops, some ground beef and a package of chorizo. My chance to test out the vending machines came when I discovered they also have merguez, so I bought a package.

We “grilled” the merguez and chorizo in the grill pan and they were both really tasty. If you worry about either of them being overly spicy, don’t. They both are well spiced, but not killer hot.

It took a while before we decided to treat ourselves to the ribeye, but finally the right night came and we cooked it to perfection in the cast iron pan. It was juicy and tender with great steak flavor. You got a hint of the aging process, but again, not overwhelming (which is more to my taste). That and a couple of ears of corn, and we had the perfect end-of-summer dinner.

Although Applestone’s new Hudson location is a little off my normal route, it’s great to know it’s there and open all the time. I’ll definitely stop by anytime I’m in the area. The meat was great, it’s reasonably priced and hey—there’s the fun factor of playing with the machines.

21 Green Street, Hudson NY 12534

845-626-4444

Or the original location at:

3607 Main Street, Stone Ridge NY 12484

 

 

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Butter Chicken

by Anne Maxfield on August 5, 2019

Accidental Locavore Butter Chicken PlatedSince I posted this Butter Chicken, it’s become a favorite.

We love Chicken Tikka Masala and lately I’ve come across a couple of recipes for Butter Chicken, a close relative (or the same dish depending on who to believe).

I think the big difference is that Tikka Massala is marinated in yogurt, while Butter Chicken can be made on the fly.

The two recipes I was looking at were from both ends of the time spectrum—one was ready in about 30 minutes, the other was in a slow cooker and took 5-6 hours. I opted for speed.

Butter Chicken

  • 6 tablespoons butter, divided
  • 2 pounds chicken breasts cut into 1” chunks
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoons garam masala
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper (or more to taste)
  • 1 14 ounce can tomato sauce
  • 2 cups heavy cream
  • Salt and pepper
  • Lime and cilantro for garnish

Accidental Locavore Butter Chicken CookingIn a large skillet, over medium-high heat, add two tablespoons of butter. Working in batches, add the chicken and brown on all sides. It doesn’t have to be cooked all the way through. Set the browned chicken aside as it’s done.

Reduce the heat to medium and add another 2 tablespoons of butter. Add the onion and cook until it begins to soften—about 3 minutes. Add the garlic, garam masala, ginger, chili powder, cumin and cayenne. Stir to combine and cook for about 45 seconds.

Add the tomato sauce and bring to a simmer. Cook for 5 minutes and add the cream.

Bring back to a simmer and add the chicken. Cook for 10-15 minutes on a low simmer.

Stir in the remaining 2 tablespoons of butter, taste and add salt and pepper as needed.

Garnish with lime and cilantro, serve and enjoy!

My verdict: Easy and delicious! Frank liked this so much, he requested that I make it again the other night.

Both times I’ve used boneless skinless chicken thighs since I’m not a white meat fan and served it over basmati rice. If you soak the rice before you start prepping everything, and start cooking it after the chicken has browned, your timing should be perfect.

We’ll have to start stocking cans of tomato sauce and pints of cream and soon I’ll have to figure out what a good veg would be to serve with it. Any ideas?

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Palestinian Chicken with Red Onions

by Anne Maxfield on March 11, 2019

Accidental Locavore Chicken Thighs PlatedSoon I’m going to have to watch how many dishes I make with chicken thighs, but this one looked really good and it seemed like an easy weeknight dinner.

  • 14 skin-on chicken thighs
  • 1cup olive oil, divided, plus more for drizzling
  • 1 tablespoon plus 1½ teaspoons ground sumac, plus more for sprinkling
  • 1teaspoon ground allspice
  • 1teaspoon ground cumin
  • 1teaspoon ground cinnamon
  • 3 tablespoons fresh lemon juice
  • 4 medium garlic cloves, coarsely crushed (1 tablespoon)
  • 1teaspoons salt
  • 1teaspoon black pepper
  • 2 large red onions, halved then thinly sliced
  • 2 tablespoons pine nuts, toasted
  • 1cup coarsely chopped flat-leaf parsley

Accidental Locavore Chicken Thighs Skin side up, use a sharp knife to slash the flesh of each piece of chicken against the grain a few times, then transfer the meat to a large bowl or Ziploc bag. Add 3 tablespoons of olive oil, sumac, allspice, cumin, cinnamon, lemon juice, garlic, salt, and pepper. Mix well, using your hands to rub the marinade into the meat. Add the onion and toss with the chicken, then cover and refrigerate for 1–3 hours.

When you are ready to cook the chicken, set a rack in the top third of the oven and preheat to 350°.

Line a large rimmed baking sheet with aluminum foil or parchment paper, then add the chicken, skin-side up. Scatter the onion around the pan. Roast until the chicken skin is deep golden and its juices run clear when the chicken is pierced with a paring knife at its thickest parts, 50–60 minutes.

Plate the chicken pieces and onion, sprinkle with the pine nuts, a little sumac, and the chopped parsley, then drizzle with any remaining roasting juices. Serve and enjoy!

Accidental Locavore Chicken Thighs AsparagusMy verdict: This was just about as much work as I felt like doing on a busy (and snowy) Monday. Super easy and delicious! I’m out of pine nuts and forgot the parsley (as you can see from the photos) and it was still good. Pine nuts would give it a nice crunch, so they’ll definitely be added the next time.

Frank liked it, especially with the red onions.

There were some beautiful asparagus at the market so I tossed them in the last of the marinade and roasted them with the chicken for the last 30 minutes.

The recipe called for serving it on naan bread, but it was Monday, so I served it with some leftover basmati rice and that was fine. If you use bread, warm it on a clean baking sheet before serving.

 

 

 

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