Donna Walsifer
number 8
Last week I made my eighth recipe from the New York Times Cooking supplement, “One Pot/Pan/Skillet,” Baked Chicken with Potatoes, Cherry Tomatoes and Herbs.
For the recipe you’ll need 3 to 4 pounds of bone-in, skin-on chicken thighs, rosemary leaves, either 2 dried red chiles or red pepper flakes, Yukon Gold potatoes, large yellow onion, cherry or grape tomatoes, dry white wine and fresh basil sprigs.
What I didn’t do, because I didn’t read the recipe thoroughly, was to marinate the chicken for 30 minutes at room temperature. I was hesitant to keep poultry at room temperature, so I placed it in the refrigerator. You can also marinate in the refrigerator for up to 8 hours. As a personal preference I used bone-in chicken breasts over thighs. Despite the error, the chicken did pick up the flavor, but I imagine that if done correctly, the flavors would be more intense.
For the recipe you’ll need 3 to 4 pounds of bone-in, skin-on chicken thighs, rosemary leaves, either 2 dried red chiles or red pepper flakes, Yukon Gold potatoes, large yellow onion, cherry or grape tomatoes, dry white wine and fresh basil sprigs.
What I didn’t do, because I didn’t read the recipe thoroughly, was to marinate the chicken for 30 minutes at room temperature. I was hesitant to keep poultry at room temperature, so I placed it in the refrigerator. You can also marinate in the refrigerator for up to 8 hours. As a personal preference I used bone-in chicken breasts over thighs. Despite the error, the chicken did pick up the flavor, but I imagine that if done correctly, the flavors would be more intense.
I would recommend that the potatoes be sliced into eighths (recipe said quarters) so that they cook thoroughly along with the chicken. My potatoes would have benefited from longer cooking or a slightly larger pan than recommended. The recipe called for a 9” x 13” baking dish or large ovenproof skillet with a lid. I used a 9” x 13” Pyrex baking dish covered with foil. Again, this is another recipe that cooks at a very high temperature, 450°, hence the recommendation for a slightly larger pan.
The vegetables are placed on the bottom of the pan and are seasoned with olive oil, rosemary, salt and pepper. The chicken is placed on top with white wine poured along the outside of the pan and basil springs over the top. The dish is covered tightly and baked for 30 minutes. After baking at 450°, the pan is uncovered and the temperature increased to 475°. Alternately, you can broil the chicken 8” from the heat. You’re looking to brown the skin, reduce the liquids and make the vegetables very soft. This will take an additional 10 to 15 minutes. To serve, remove the basil sprigs and top with shredded basil.
The recipe was delicious and my husband and I enjoyed it. The combination of the herbs on the chicken gave it a nice kick. Overall the herbs gave the dish a lovely and aromatic flavor.
Since I made the recipe, the landscape of food shopping has changed due to the Coronavirus outbreak. I have had a difficult time locating any type of chicken, let alone bone-in chicken breasts. I did locate boneless chicken on Monday and Tuesday, but unfortunately, not bone in. If I’m able to locate some, there is another recipe in the Times supplement for Chicken with Shallots and Grapes that sounds appetizing,
I would like to give a shout out to Pastosa Ravioli in Manasquan and Delicious Orchards in Colts Neck for continuing to serve the community during these stressful times. Both stores were pleasant to shop in, well stocked and had friendly and courtesy staff, my thanks to you.
While at Pastosa Moday, I purchased a package of stir fry beef ($8.99/lb.) to make Black Pepper Beef and Cabbage Stir-Fry tonight for supper. The recipe takes 20 minutes to prepare. The only ingredients that may not be pantry staples for some are sherry vinegar and sesame seeds. I’ll give you my review tomorrow. Until then, be well, be safe and purchase only what you need so that we all can share what’s available in the grocery store.
The vegetables are placed on the bottom of the pan and are seasoned with olive oil, rosemary, salt and pepper. The chicken is placed on top with white wine poured along the outside of the pan and basil springs over the top. The dish is covered tightly and baked for 30 minutes. After baking at 450°, the pan is uncovered and the temperature increased to 475°. Alternately, you can broil the chicken 8” from the heat. You’re looking to brown the skin, reduce the liquids and make the vegetables very soft. This will take an additional 10 to 15 minutes. To serve, remove the basil sprigs and top with shredded basil.
The recipe was delicious and my husband and I enjoyed it. The combination of the herbs on the chicken gave it a nice kick. Overall the herbs gave the dish a lovely and aromatic flavor.
Since I made the recipe, the landscape of food shopping has changed due to the Coronavirus outbreak. I have had a difficult time locating any type of chicken, let alone bone-in chicken breasts. I did locate boneless chicken on Monday and Tuesday, but unfortunately, not bone in. If I’m able to locate some, there is another recipe in the Times supplement for Chicken with Shallots and Grapes that sounds appetizing,
I would like to give a shout out to Pastosa Ravioli in Manasquan and Delicious Orchards in Colts Neck for continuing to serve the community during these stressful times. Both stores were pleasant to shop in, well stocked and had friendly and courtesy staff, my thanks to you.
While at Pastosa Moday, I purchased a package of stir fry beef ($8.99/lb.) to make Black Pepper Beef and Cabbage Stir-Fry tonight for supper. The recipe takes 20 minutes to prepare. The only ingredients that may not be pantry staples for some are sherry vinegar and sesame seeds. I’ll give you my review tomorrow. Until then, be well, be safe and purchase only what you need so that we all can share what’s available in the grocery store.