Grilled Chicken and Roasted Garlic Potatoes
Dinner tonight turned out insanely well. I love it when new recipes turn out this good. I think the chicken in particular needed only some slight recipe tweaking. Frankly, though, with the amount of butter these recipes call for the chances that they would not have tasted good were slim to none.
GRILLED CHICKEN WITH WHITE WINE MUSHROOM SAUCE
Ingredients
For Brine:
4 cups water
1 lemon, quartered and juiced (zested also)
1/4 cup sugar
1 cup salt
4 boneless chicken thighs
4 tablespoons butter, softened
8 sage leaves
Freshly ground black pepper
For White Wine Mushroom Sauce:
2 tablespoons butter, generous
1 tablespoon olive oil
1/2 small onion, chopped
8 ounces baby bella mushrooms, sliced
1/4 teaspoon cayenne pepper, heaping
1/2 cup semidry white wine (Pino Gregio is recommended)
1 1/2 cups chicken stock
1 tablespoon all-purpose flour
Directions
Servings: four
Special equipment: cast-iron pan
Preheat oven to 425 degrees F.
Zest the lemons and reserve zest for cooking with the chicken. In a large bowl, mix together water, lemon juice, sugar, and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a cast-iron pan over medium heat. Pepper generously and add zest, then rub 1 tablespoon butter over each chicken thigh, folding the meat around 2 sage leaves. Place on hot pan until browned, about 5 minutes. Transfer pan with chicken from stove top into oven and bake until cooked through, about 30-40 minutes.
Meanwhile for the white wine mushroom sauce (begin cooking this early to allow time for simmering): In a large sauce pan over medium heat, melt 1 tablespoon butter with olive oil. Add onions, mushrooms, and cayenne pepper. Sauté until onions are translucent and mushrooms are tender, about 10 minutes. Add wine and reduce until almost evaporated. Add chicken stock and simmer until reduced by one third. (The reducing takes ages.) In a small bowl, press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.
GARLIC HASSELBACK POTATOES WITH HERBED SOUR CREAM
Ingredients
6 red new potatoes
3 to 5 garlic cloves, thinly sliced
2 tablespoons butter, generous, melted
2 tablespoons olive oil
Salt and freshly ground black pepper
Herbed Sour Cream, recipe follows
Directions
Servings: Adjust as needed (two potatoes per person is recommended unless starving or feeding guys)
Preheat oven to 425 degrees F.
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place garlic slices between slits at the crown of each potato. Place on a baking sheet, pour on the butter and olive oil, and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream.
HERBED SOUR CREAM
Ingredients
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves (dried works too)
Freshly ground black pepper
Directions
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use. Keeps well.
Original Recipes:
http://www.foodnetwork.com/recipes/grilled-chicken-with-white-wine-mushroom-sauce-recipe/index.html
http://www.foodnetwork.com/recipes/garlic-hasselback-potatoes-with-herbed-sour-cream-recipe/index.html
Note: Public entry.
GRILLED CHICKEN WITH WHITE WINE MUSHROOM SAUCE
Ingredients
For Brine:
4 cups water
1 lemon, quartered and juiced (zested also)
1/4 cup sugar
1 cup salt
4 boneless chicken thighs
4 tablespoons butter, softened
8 sage leaves
Freshly ground black pepper
For White Wine Mushroom Sauce:
2 tablespoons butter, generous
1 tablespoon olive oil
1/2 small onion, chopped
8 ounces baby bella mushrooms, sliced
1/4 teaspoon cayenne pepper, heaping
1/2 cup semidry white wine (Pino Gregio is recommended)
1 1/2 cups chicken stock
1 tablespoon all-purpose flour
Directions
Servings: four
Special equipment: cast-iron pan
Preheat oven to 425 degrees F.
Zest the lemons and reserve zest for cooking with the chicken. In a large bowl, mix together water, lemon juice, sugar, and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a cast-iron pan over medium heat. Pepper generously and add zest, then rub 1 tablespoon butter over each chicken thigh, folding the meat around 2 sage leaves. Place on hot pan until browned, about 5 minutes. Transfer pan with chicken from stove top into oven and bake until cooked through, about 30-40 minutes.
Meanwhile for the white wine mushroom sauce (begin cooking this early to allow time for simmering): In a large sauce pan over medium heat, melt 1 tablespoon butter with olive oil. Add onions, mushrooms, and cayenne pepper. Sauté until onions are translucent and mushrooms are tender, about 10 minutes. Add wine and reduce until almost evaporated. Add chicken stock and simmer until reduced by one third. (The reducing takes ages.) In a small bowl, press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.
GARLIC HASSELBACK POTATOES WITH HERBED SOUR CREAM
Ingredients
6 red new potatoes
3 to 5 garlic cloves, thinly sliced
2 tablespoons butter, generous, melted
2 tablespoons olive oil
Salt and freshly ground black pepper
Herbed Sour Cream, recipe follows
Directions
Servings: Adjust as needed (two potatoes per person is recommended unless starving or feeding guys)
Preheat oven to 425 degrees F.
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place garlic slices between slits at the crown of each potato. Place on a baking sheet, pour on the butter and olive oil, and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream.
HERBED SOUR CREAM
Ingredients
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves (dried works too)
Freshly ground black pepper
Directions
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use. Keeps well.
Original Recipes:
http://www.foodnetwork.com/recipes/grilled-chicken-with-white-wine-mushroom-sauce-recipe/index.html
http://www.foodnetwork.com/recipes/garlic-hasselback-potatoes-with-herbed-sour-cream-recipe/index.html
Note: Public entry.