NISHIME (DASHI-BRAISED VEGETABLES WITH CHICKEN)
Often cooked for the New Year in Japan, nishime is an elegant kind of nimono, a Japanese term that literally means things - vegetables, fish or meat - simmered in seasoned dashi. Dashi can be any broth, but here it's flavored simply with kombu (kelp). This version is from the chef Sydne Gooden, who has brightened the color of her great-grandmother's nimono recipe by adding kabocha and purple sweet potato to what is usually a very brown dish. While she skips cutting the carrots and lotus roots into fussy flower shapes, she insists on cooking each vegetable consecutively in the same dashi (rather than throwing them all in together, like everyday nimono), so that each one keeps its distinct shape and color. By the end, the dashi has concentrated and taken on the flavors of all the ingredients. It's spooned over chicken thighs and the perfectly cooked vegetables.
Provided by Hannah Kirshner
Categories dinner, poultry, vegetables, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large pot, soak kombu in 4 cups water until the water is flavorful, at least 2 hours (or overnight).
- On a plate, salt the chicken generously on both sides; set aside in the refrigerator.
- Prepare the vegetables, and keep each in its own separate container: Peel daikon and cut into 1/2-inch-thick rounds. (If the daikon is very large, halve it lengthwise, then cut it into 1/2-inch-thick slices.) Scrub satoimo, then peel using a paring knife. (Satoimo that are smaller than a golf ball can be left whole; larger ones should be halved or quartered.)
- Add the vinegar and 2 cups water to a bowl. Peel lotus root and slice into 1/4-inch-thick rounds, adding them to the acidulated water. Peel carrot, then cut into rangiri: With your knife held across the carrot at a diagonal, cut it into 1-inch chunks, rolling the carrot a quarter turn between each cut so you end up with irregular, multifaceted pieces.
- Cut the kabocha into four wedges, then cut each wedge crosswise into 3/4-inch-thick pieces.
- Remove shiitake stems; carve out thin slivers from the top of the caps to make an asterisk shape (about the diameter of a quarter).
- Cut bamboo shoot lengthwise into 1 1/2-inch-wide spears, then cut each spear crosswise into 1/2-inch-thick pieces.
- Peel purple potato, then cut into rangiri. (If it's much fatter than a carrot, slice it into spears first.)
- Remove the kombu from the dashi, saving the kombu for another use. Add usukuchi shoyu, mirin, sugar and 1 teaspoon salt to the kombu dashi and bring to a boil over high heat. Lower the heat to keep the liquid at a simmer. Add chicken and simmer until barely cooked through, about 15 minutes. Cut chicken into 1-inch pieces, and set aside. Skim the dashi.
- Simmer each vegetable consecutively in the same dashi, cooking until each is tender but retains its shape, then transfer each vegetable back to its container. Cook the daikon about 20 minutes; satoimo 15 to 20 minutes; lotus root (discarding the acidulated water) 8 to 10 minutes; carrot 5 to 7 minutes; kabocha 12 to 15 minutes; shiitake and bamboo shoots (together), loosely covered if the dashi is low, 4 to 6 minutes; then finally the purple potato 8 to 10 minutes.
- The remaining dashi will be concentrated, dark and glossy. Add the chicken, cover and remove from heat. Let stand for at least 20 minutes.
- Using a slotted spoon, transfer the chicken to a sheet pan, skin-side up, and brown under the broiler, 3 to 4 minutes. Arrange the vegetables and chicken on a platter, in odd-numbered groupings (for better luck and aesthetics). Spoon a little dashi over and serve at room temperature.
SAVORY BRAISED CHICKEN WITH VEGETABLES
My braised chicken is a recipe my mom used to make when I was small. It tastes much more complicated than it actually is! -Michelle Collins, Lake Orion, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess., In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan., Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. If desired, serve with baguette.
Nutrition Facts : Calories 247 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 703mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE
Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
- Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
- Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
- Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
- Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
- Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.
Nutrition Facts : Calories 300 calories, Carbohydrate 7.1 g, Cholesterol 98.9 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 161.3 mg, Sugar 3.3 g
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