Recipe Swap

[citybutch]

I'll start!


Tonight's dinner is:

Tuscan Style Sauteed Chicken

1 chicken leg (per person), rinsed under cold water and patted dry
Salt and freshly ground pepper
1 large garlic clove (per person)
Some fresh rosemary leaves
Extra-virgin olive oil, for drizzling on chicken
1 large lemon, quartered (per leg)


Directions
1. Preheat oven to 375 °F (190°C).

2. In a large roasting pan, arrange the chicken legs skin-side down, but not cramped together. Salt and pepper both sides of the chicken well, leaving the chicken skin-side up. (Don’t skimp on the salt: you should be able to see it clearly on the meat but it shouldn’t look like a heavy snowfall.)

3. Smash the garlic cloves well and tuck one beneath each leg. Sprinkle the rosemary around the pan and again, don’t skimp. Drizzle some olive oil over all, squeeze fresh juice from the quartered lemons over all, and tuck the lemon pieces in among the chicken pieces. If the chicken legs are small, add a small slosh of water or wine (white or red) to the pan to maintain a little moisture until the legs begin to give up their own juices.

4. Place the pan in the oven and roast the legs for 50 to 60 minutes, checking the pan after 25 or 30 minutes. (If the meat is very lean you may need to add some more liquid to the pan so that the meat doesn’t get dry.) The chicken skin should be well browned and crispy; the leg joint should be loose. Test by grabbing one end of a drumstick with tongs and piercing the meat with a sharp knife: the juices should be clear, and when you cut into the meat it should fall off the bone.

Usually this chicken won’t require a sauce, but if your chicken is lean, you can deglaze the pan with a little wine or water, swirl in a little butter, and pour the reduced sauce over the meat. Let the legs rest for 5 to 10 minutes before serving.

I served this with Roasted Asparagus drizzled with Hollandaise Sauce and baby green salad with balsamic dressing. Lovely.

[Corkey]

Hey City here's one, don't know if it fits your bill.

.http://www.butchfemmeplanet.com/foru...hread.php?t=94

[citybutch]

Thanks Corkey! I will post over there ....

Originally Posted by Corkey

Hey City here's one, don't know if it fits your bill.

.http://www.butchfemmeplanet.com/foru...hread.php?t=94

[Sparkle]

I made this on New Year's Day, it was sooooo good!

Risotto Rustica with prosciutto & arugula

7-8 cups (1.75lt/64 fl oz) chicken stock (8 cups is about 2 boxes of stock, I always have an additional box on hand in case it is needed to finish the risotto, it often is)
1/4 cup of extra virgin olive oil
1/2 cup of finely chopped yellow onion
3 cups of Arborio or Carnaroli rice (risotto rice is imperative, it won't cook the same way with other long or short grained rices)
1 cup dry white wine at room temperature
2 tablespoons of unsalted butter
sea salt and freshly ground pepper
6 large thin slices of prosciutto
1 bunch of arugula, stemmed
Parmesan cheese

*note*
If you've never cooked risotto before - it is a marathon event.
You can't step away from the stove or stop stirring once you start.
Its good to have a risotto-buddy to act as stirring-relief.
If I prepare all of the other ingredients ahead of time, the actual cooking takes between 40-90minutes. It really is worth all of the effort, though!

__________________________________________________ _________

In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.

In a large heavy saucepan (non stick with a rounded bottom - ideally), heat the oil over medium heat. Add the onion and saute until softened (about 4min). Add the rice and stir until each grain is well coated with oil and is translucent with a white dot in the centre (about 3min). Add the wine and stir until it is completely absorbed.

Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding the next ladleful. Reserve 1/2 cup of stock (3fl oz) to add at the end.

When the rice is tender to the bite but significantly firm in the centre and looks creamy, remove from the heat and stir in the butter and reserved 1/2 cup of stock. (you may also wish to stir in a 1 cup of finely grated fresh Parmesan cheese)

Season to taste with salt and pepper.

Line warmed shallow individual bowls with prosciutto slices, top with risotto.
Make a "well" in the risotto and fill with arugula, tearing large leaves in to bite sized pieces. Using a vegetable peeler, shave paper-thin slices of Parmesan cheese over the top.

Serve at once.

[Sachita]

Originally Posted by Sparkle

I made this on New Year's Day, it was sooooo good!

Risotto Rustica with prosciutto & arugula

7-8 cups (1.75lt/64 fl oz) chicken stock (8 cups is about 2 boxes of stock, I always have an additional box on hand in case it is needed to finish the risotto, it often is)
1/4 cup of extra virgin olive oil
1/2 cup of finely chopped yellow onion
3 cups of Arborio or Carnaroli rice (risotto rice is imperative, it won't cook the same way with other long or short grained rices)
1 cup dry white wine at room temperature
2 tablespoons of unsalted butter
sea salt and freshly ground pepper
6 large thin slices of prosciutto
1 bunch of arugula, stemmed
Parmesan cheese

*note*
If you've never cooked risotto before - it is a marathon event.
You can't step away from the stove or stop stirring once you start.
Its good to have a risotto-buddy to act as stirring-relief.
If I prepare all of the other ingredients ahead of time, the actual cooking takes between 40-90minutes. It really is worth all of the effort, though!

__________________________________________________ _________

In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.

In a large heavy saucepan (non stick with a rounded bottom - ideally), heat the oil over medium heat. Add the onion and saute until softened (about 4min). Add the rice and stir until each grain is well coated with oil and is translucent with a white dot in the centre (about 3min). Add the wine and stir until it is completely absorbed.

Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding the next ladleful. Reserve 1/2 cup of stock (3fl oz) to add at the end.

When the rice is tender to the bite but significantly firm in the centre and looks creamy, remove from the heat and stir in the butter and reserved 1/2 cup of stock. (you may also wish to stir in a 1 cup of finely grated fresh Parmesan cheese)

Season to taste with salt and pepper.

Line warmed shallow individual bowls with prosciutto slices, top with risotto.
Make a "well" in the risotto and fill with arugula, tearing large leaves in to bite sized pieces. Using a vegetable peeler, shave paper-thin slices of Parmesan cheese over the top.

Serve at once.

omg I need to try this.