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DAN'S PAPERS, February 27, 2009 Page 39

Simple Art of Cooking Silvia Lehrer

Dining and Nightlife

Chicken, Braised and Sautéed minutes longer. Season with salt and pepper to taste. Transfer mixture to the chicken.

ally, until chicken is tender and flavors meld. Serve hot over rice, if desired.

4 bone-in chicken breasts Coarse (kosher) salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 medium red onion, thinly sliced 2 garlic cloves, finely chopped 1/3 pound shitake mushrooms, stemmed and thinly sliced 1/3 cup imported white wine vinegar 2/3 cup chicken broth, preferably homemade or canned low-sodium 1. Trim chicken breasts of excess fat, rinse and dry with paper towel. Season with salt and pepper. 2. Heat oil in large 12-inch skillet and put the breasts in the hot oil, skin side down and sauté for 34 minutes, until skin is golden brown. Turn breasts and sauté for 3 minutes longer. Remove to a side dish. Put onions and garlic in the pan and sauté, stirring occasionally, for 2-3 minutes until onion is translucent. Put in the mushrooms and sauté for 2-3

BRAISED CHICKEN WITH VEGETABLE RAGOUT How many times have we simply browned chicken pieces then simmered them with a bit of liquid in a covered pan until done? Sounds familiar, right? Add sautéed vegetables and a fresh herb, and you have a fabulous one-pot meal and the fancy name – ragout. Serves 4-6 1 chicken, 3 1/4-3 3/4 pounds, cut into eighths 3 tablespoons extra-virgin olive oil Coarse (kosher) salt and freshly ground pepper 3 carrots, peeled and cut into small dice 3 ribs celery, trimmed, rinsed and cut into small dice 1 medium onion, chopped coarsely 1 1/2 cups low-sodium chicken broth, preferably homemade 1 can (1 lb. 12 oz.) tomatoes, drained and crushed 1 tablespoon chopped fresh rosemary leaves 1. Trim chicken parts of excess fat and pinfeathers. Rinse well and pat dry with paper towels. 2. Heat oil in a large skillet, and put in the chicken pieces to brown evenly on all sides, about 23 minutes. Season the chicken with salt and paper and transfer to a side dish. Put the carrots, celery and onion in the hot fat in the skillet and sauté for 34 minutes, stirring occasionally, until onion is translucent. Add chicken broth and bring to a boil. Simmer briskly for 4-5 minutes to reduce the liquid. Return chicken to pan and place over the vegetables. Crush tomatoes with your hands or the back of a spoon and pour over the chicken. Season with rosemary, salt and pepper to taste and stir through the sauce. 3. With cover ajar, cook over medium heat and simmer for 20-25 minutes, spooning over juices occasion-

3. Deglaze the pan with the vinegar and broth and bring to the edge of a boil. Adjust heat to low and return the chicken and mushroom mixture to the skillet, spooning over juices. With cover ajar, simmer for 18-20 minutes until chicken is cooked through.

SAUTÉED CHICKEN BREASTS WITH SHITAKE MUSHROOMS Cooking chicken breasts on the bone will insure moist results. Serves 4

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“A chicken in every pot” is perhaps one of the most misassigned quotes in American political history. While the phrase has been attributed to advertisements during the Herbert Hoover 1928 Republican campaign, it appears that the quote had origins in 17th century France. Henry IV reputedly wished that each of his peasants would enjoy “a chicken in the pot every Sunday.” With countless approaches to cooking procedures, affordability and convenience, it’s no wonder chicken remains the great American staple. At a time when purse strings are being pulled tight, cost-effective meals remain high on the list. Pasta, grains and rice are surely meal stretchers, but protein in the form of chicken can help to stretch the budget and increase your well-being. My computer chicken file is endless – from sauté, grill, roast, braise, steam – and the variety of recipes are just as varied and tempting. However, there is more to it than just having a couple of good chicken recipes. To begin, quality is of the utmost importance, so seek out the very best. Chicken can be tender and juicy or as dry as cardboard. It’s essential not to overcook poultry. Remember, every recipe is a guide and care in preparation should be considered. To test doneness, poke the meat with your thumb and when slightly springy to the touch, it’s done. Brining poultry, if you have the time, helps to insure a moist bird. Brining is a simple procedure of placing the chicken in a container with water, salt and sugar to cover for a few hours or an overnight stay in the fridge. Rinse, drain and dry well then continue with desired recipe.

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Dan's Papers Feb. 27 & Mar. 6, 2009  

Dan's Papers, the 51-year-old bible of the Hamptons, is owned by Manhattan Media, a multi-media publishing company based in New York City,...

Dan's Papers Feb. 27 & Mar. 6, 2009  

Dan's Papers, the 51-year-old bible of the Hamptons, is owned by Manhattan Media, a multi-media publishing company based in New York City,...