The ButchFemmePlanet Kitchen

[citybutch]

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.

[Arwen]

Oh this sounds scrumptious. I'll be right over.

[SelfMadeMan]

Whodathunkit... this Harley ridin guy has discovered a passion for baking! I just put a coconut custard pie in the oven and cannot WAIT to try it! After I've sampled it and the Queen approves, I'll post the recipe here.

[Chancie]

We are having a make-your-own pizza party tomorrow night, and maybe Saturday night too.

I bought ready made crusts and spagetti sauce and

We also have mozzarella cheese, pecorino romano, sweet Italian sausage, turkey pepperoni, frozen sliced onions and peppers, black olives, pineapple and mushrooms.

For dessert, I am baking bananas, and

We will serve the sweet warm bananas with vanilla ice cream and caramel sauce.

Pete got a great big bottle of wine for the adults.

[Gemme]

Originally Posted by SelfMadeMan

Whodathunkit... this Harley ridin guy has discovered a passion for baking! I just put a coconut custard pie in the oven and cannot WAIT to try it! After I've sampled it and the Queen approves, I'll post the recipe here.

How'd it turn out?

[Medusa]

Whole wheat flour!

Anyone use it regularly? How does it taste compared to its white cousin? Can you use it as you do white flour?

[Bit]

Originally Posted by Medusa

Whole wheat flour!

Anyone use it regularly? How does it taste compared to its white cousin? Can you use it as you do white flour?

It takes a little extra liquid, Dusa--the bran in it absorbs more liquid. "A little" means somewhere around a tablespoon for a couple cups, but it might be more, depending on the recipe. Have you read the King Arthur Flour blog? They have amazing recipes and a big stock of whole wheat recipes.

http://www.kingarthurflour.com/blog/

The website is huge but I mostly just read the blog; I understand they have a forum where you can ask questions, too.

[Gemme]

Broiled Parmesan Tilapia

2 TBS parmesan cheese
1 TBS softened butter
2 1/4 tsp mayo
1 1/2 tsp fresh lemon juice (or bottled, as I use)
1/8 tsp dried basil
1/8 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
1/2 lb tilapia filets

1. Preheat broiler. Grease a broiler pan or line with foil.
2. Mix together all ingredients except filets.
3. Arrange filets in a single layer on prepared pan. Broil for 2-3 minutes and then flip filets to broil for another 2-3 minutes. Remove filets from oven and cover with parmesan mixture. Broil for 2 more minutes or until topping has browned. Filet flakes easily with a fork when done.

225 calories per serving. 12.8 g of fat. 63 mg of cholesterol.

*Changes*

I like to add a heaping TBS of feta to the cheese mixture and I don't have celery salt in the house now, so I use a sprinkle of sea salt and celery seed instead. I keep the measurements in the same ratio to one another but I rarely make that little an amount of sauce, as we tend to cook more than 2 filets at a time.

No matter what, this is a super easy recipe and it's fun to play with. Enjoy!