JAMES BEARD'S FARMER'S CHICKEN
This recipe from the eminent American food writer came to The Times through the chef Andrew Zimmern, who was a frequent guest at James Beard's legendary Sunday and holiday open houses when he was a child. The savory combination of red peppers, onions, raisins, almonds and green olives was new and exciting to him in the 1970s, and still tastes fresh today.
Provided by Julia Moskin
Categories dinner, one pot, poultry, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Pat chicken pieces dry and sprinkle with salt and pepper.
- In a wide skillet with a lid, heat oil over medium. Working in batches if necessary to avoid crowding the pan, brown the chicken, rotating as needed, until the skin is golden and releases easily from the pan, at least 5 minutes per side. Adjust the heat to avoid scorching. As the pieces are browned, transfer them to a plate.
- Once all the chicken is browned, add the onion and bell pepper to the skillet. Sprinkle with salt and cook, stirring, until softened and beginning to brown around the edges, about 5 minutes. Stir in the oregano and paprika.
- Add the wine and simmer, stirring up the browned bits from the bottom of the pan, until the pan is almost dry, about 5 minutes.
- Stir in stock, olives and currants, and bring to a simmer. Carefully return the chicken pieces to the pan. Cover and let simmer over low heat for 20 minutes. Remove the lid, stir and let simmer, uncovered, until the chicken is tender and the liquid reduces slightly, about 15 minutes. (The sauce will be quite loose.) Taste the sauce for salt and pepper. (Recipe can be made up to this point and refrigerated for up to 3 days.)
- When ready to serve, heat through and stir in lemon zest and juice. Divide among shallow bowls and sprinkle with parsley and almonds (if using). Serve with rice, orzo or toast.
JAMES BEARD'S CHICKEN WITH 40 CLOVES OF GARLIC
This is a classic French fricassee, a Provençal dish popularized by Richard Olney, James Beard and other great cookbook writers of the postwar generation. An immense amount of garlic cooks slowly alongside the chicken, reducing the pungency of the cloves and replacing it with a thrumming sweetness and intensity. Eat the chicken in its sauce, then spread the softened garlic on bread and dip it in the remaining juices.
Provided by Molly O'Neill
Categories dinner, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Cover the bottom of a heavy 6-quart casserole with the celery and onions and add the parsley and tarragon. Place the oil in a shallow dish. Dip the chicken pieces into the oil, coat all sides evenly and place in the casserole. Pour the vermouth over the chicken and sprinkle with the salt, pepper and a few gratings of nutmeg. Tuck the garlic around and between the chicken pieces.
- Cover the top of the casserole tightly with aluminum foil and fit the lid over the foil to create an airtight seal. Bake for 1 hour and 20 minutes without removing the cover. Check for doneness; return casserole to the oven if the chicken seems underdone. Serve the chicken along with the pan juices, the garlic and thin slices of heated French bread spread with garlic squeezed from the root end of the clove.
Nutrition Facts : @context http, Calories 874, UnsaturatedFat 48 grams, Carbohydrate 10 grams, Fat 68 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 15 grams, Sodium 919 milligrams, Sugar 2 grams, TransFat 0 grams
BRANDIED RASPBERRY CHICKEN
I have no idea where or how I got this. It has raspberries which are abundant in my yard so I may have come up with it myself.
Provided by Chef at Heart
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauce :.
- Cook all ingredients but brandy and cornstarch for 1/2 hour.
- Strain through sieve to eliminate raspberry seeds.
- Pour back into sauce pan.
- Blend cornstarch and brandy.
- Add to mixture and cook until thickened.
- You may add salt and pepper to taste at this point (personal preference).
- Turn temperature to low or if necessary cover and remove from heat.
- Brown chicken on both sides and then bake 10 minute in 350% oven or until juices run clear.
- Serve with sauce drizzled over chicken. Sprinkle with toasted sliced almonds.
- **there should be enough sauce depending on how much you like on your chicken to serve up to 8, however it definitely serves 6.
- ***I like to serve this with rice and place the extra sauce in a serving dish to pass around if anyone wants to put it on their rice. If doing this I would suggest you make it with 6 chicken breasts not 8.
Nutrition Facts : Calories 261.3, Fat 7, SaturatedFat 1.1, Cholesterol 68.4, Sodium 83.8, Carbohydrate 17.4, Fiber 2.6, Sugar 11.8, Protein 28
JAMES BEARD'S
Got all day and in the mood to cook? This lamb is cooked for hours in a 200°F oven and the result is lamb so meltingly tender you can eat it with a spoon, hence the name! Taken from James Beard's last cookbook before his death in 1985.
Provided by yooper
Categories Lamb/Sheep
Time 7h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Rub lamb with salt and pepper and place on a rack in a roasting pan.
- Surround with the bones, onions,carrots and 4 to 5 garlic cloves.
- Pour the olive oil over the bones and vegetables.
- Roast at 400°F for 30 minutes.
- Reduce heat to 350°F and roast for 30 minutes.
- Reduce heat to 200°F.
- Transfer lamb to baking pan or casserole dish.
- Add remaining garlic, 1 teaspoon each salt and pepper, tomatoes and bones and vegetables from the roasting pan.
- Rinse roasting pan with the red wine and pour wine over lamb.
- Cover tightly with aluminum foil and roast in a 200°F oven for 6 hours.
- Transfer lamb to a platter and remove the strings.
- Discard bones and bay leaf.
- Remove the cloves from the onions and puree or blend all the vegetables.
- Combine with the pan juices.
- Serve meat and sauce with cooked white beans seasoned with salt and pepper garlic and basil.
JAMES BEARD'S CHICKEN KIEV
I've had this recipe for probably 20 years. We always let the kids pick dinner for their birthdays and all 5 of them pick this every year. I got this recipe out of one of James Beard's cookbooks and it is fantastic. Time does not reflect freezing time for the butter.
Provided by lazyme
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine butter, garlic, chives, parsley, salt, rosemary, and pepper. Blend well. Roll into a 3/4-inch diameter log in waxed paper. Freeze until very hard.
- Blend egg and water. Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed.
- Dip chicken in flour, egg mixture and then in flour.
- Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.
Nutrition Facts : Calories 867.8, Fat 81.8, SaturatedFat 22.7, Cholesterol 183, Sodium 648.7, Carbohydrate 6.4, Fiber 0.3, Sugar 0.1, Protein 27.8
JAMES BEARD'S RASPBERRY CHICKEN
Make and share this James Beard's Raspberry Chicken recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large nonstick skillet, melt butter over medium heat.
- Add chicken breasts; cook 5 minutes until golden brown.
- Turn and cook an additional 5 minutes.
- Add water and shallots.
- Reduce heat to medium-low and cook 10 minutes.
- Remove chicken from skillet; keep warm.
- Add raspberry vinegar to skillet; bring to boiling and cook 2 minutes.
- Stir in tomatoes, tomato paste and chicken stock.
- Simmer until sauce thickens slightly.
- Return chicken to pan, turning to coat well.
- Reduce heat to low; cook 10 minutes.
- Arrange chicken pieces on a warm serving platter; pour sauce over the top.
- Sprinkle with raspberries and chopped chives.
Nutrition Facts : Calories 192, Fat 5.6, SaturatedFat 2.9, Cholesterol 78.6, Sodium 165.5, Carbohydrate 5.8, Fiber 1.6, Sugar 2.2, Protein 28.6
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