A passion for food + fashion

Posts Tagged ‘chicken’

Braised Chicken Legs with Shallots and Vinegar

In Design, Food, Media, Recipes on January 10, 2012 at 10:40 am

Braised Chicken Legs with Shallots and Vinegar, photo via HouseBeautiful.com

I was flipping through the pages of the February 2012 issue of House Beautiful because my friend Andrea’s home is featured this month—it’s incredible and designed by the talented duo over at Nickey Kehoe, one of my favorite design stores in Los Angeles. Her living room is the stuff dreams are made of—check out the J.B. Martin velvet on that gorgeous Nickey Kehoe Modern Lounge Sofa.

Perusing the rest of the issue, I was thrilled to see that NYC Prune chef—and author of Blood, Bones & Butter—is House Beautiful‘s new food columnist, which means I clearly had to subscribe to the mag STAT! This month’s recipe for Braised Chicken Legs with Shallots and Vinegar is a knock-out. And it can all be done in one pot. After browning the chicken legs, they come out while sliced shallots and cornichons jump in to grab onto all that brown bit goodness.

Then the chicken returns to the pot, along with some hard cider…

…and chicken broth, and braises stovetop for half hour or so.

The result is falling-off-the-bone-tender chicken with bright acidity thanks to the apple cider vinegar and hard cider. Also, for those of you bravely embarking on new year diets, the dish is as virtuous as it is delicious.

PS… I had a ton of the braising liquid/sauce left over, which I used to tart up a bowl of brown rice and steamed vegetables the following day for lunch!

Kid Food: Organic Chicken Panko Tenders

In Baby Love, Food, Recipes on May 17, 2011 at 4:30 pm

As much as I’d love to tell you that my toddler will eat anything we put in front of him, that is so, so very far from the truth. Like most kids, his comfort zone at restaurants is chicken tenders—those crispy fried sodium bombs kids love to drown in ketchup. Getting him to eat good, healthy protein can be a challenge. So I thought I’d try my hand at chicken tenders at home, where I could control the quality of the ingredients. These are baked, not fried and 100% organic. I use Mary’s organic chicken tenders from our local Whole Foods, Edward & Sons Organic Panko breadcrumbs, and unsalted organic butter. (Yup, that’s ketchup on the side and the fact that it’s “organic” hardly constitutes a health food, but it’s better than the alternative.) They couldn’t be easier. You just need to plan about 1/2 hour ahead to get the oven to come up to temp, but assembly takes 2 minutes and baking an additional 15 mins, then allowing them to cool for another 5 mins.

Chicken Panko Tenders


Strips of organic chicken tenders

Softened organic butter

Organic panko breadcrumbs

Freshly cracked pepper

Preheat oven to 475 degrees. Line a baking sheet with parchment paper. In a bowl, brush chicken tenders on both sides with softened butter. Sprinkle panko on a separate plate and crack a little fresh pepper over. Stir to blend. Dredge buttered chicken in panko until evenly coated.

Place on baking sheet and bake (turning once) until crispy and golden, about 15 minutes total. Optional: serve with organic ketchup and steamed sweet potato.

Playing with Fire: Smoked Habanero Garlic Chicken

In Food, Recipes on December 13, 2010 at 9:16 pm

When I walked into my kitchen yesterday afternoon it was like I’d been sucker punched by Manny Pacquiao—that is if the Pac-Man were made out of garlic. Here was the scene: My husband and his friend Francis (who is shooting a totally AMAZING docu-series on Homeboy Industries—more on that soon!) were in the kitchen at the beginning of a three-hour cooking odyssey. Francis was teaching him how to smoke Habanero Garlic Chicken over hickory chips on the grill, a recipe Francis learned from a dude in Austin, TX, upon whom the character of  David Wooderson in Dazed & Confused is said to be based. And in Texas, it’s all about slow and low. Trust me, this is man’s work. What follows are Mr. Foodinista’s photographs of this burly business. Outside, hickory chips were soaking in our toddler’s bucket:

Inside, Francis had lost feeling in his fingers deveining and seeding the hotter-than-hell habanero peppers before pulsing in the food processor. You want to end up with about a cup of minced peppers.

Meanwhile, my husband was peeling six HEADS of garlic.

They also got pulverized, and then mixed in with the habaneros and at least two cups of olive oil. Francis chopped up what amounted to a large handful of fresh rosemary and tossed it into the mix.

Me? I would have used gloves for this part, but Francis was feeling no pain. Starting at neck end, he put his hand between skin and breast meat to loosen skin of each chicken. Then he spooned several tablespoons of the habanero mixture over breast meat under skin, and also brushed remaining mixture over the outside of the two chickens. (For god’s sake, if you try this at home, do NOT touch your eyes after handling habaneros.)

Inside each cavity he placed half a lemon to keep the birds from drying out. Outside my husband loaded up the smoker box on his beast of a grill with soaked hickory chips. The boys placed the birds on the grill over indirect heat and smoked ’em at 250-275 degrees for close to three hours.

During which time beers disappeared. If it sounds like we’re in the middle of summer over here, there’s a reason for that. I hate to share this with people living in places where sports arenas are collapsing under the weight of snow, but we’re having a heat wave in Los Angeles. Yesterday was in the mid-80s. But the truly scorching news was how crazy good these chickens were. Smoky and juicy with a fiery heat that slowly builds. Just totally hot in every sense of the word.

Do try this at home, preferably at mine.

Bourbon-Molasses Chicken Drumsticks

In Food on May 30, 2010 at 6:18 pm

Check back tomorrow for pics from last night’s adventures in Cinespia. Really and truly one of the most fun—and delicious—evenings in memory. In the meantime, here’s a taste of the main event: grilled Bourbon-Molasses Chicken Drumsticks from the July 2004 issue of Bon Appétit, the first issue in which my name appears on the masthead coincidentally. The chicken’s raison d’être was to complement the superb whiskey sours our friends Lizzie and Matt made for our picnic last night, and its bourbon-based marinade was a grand slam. In fact, these drumsticks were so damn good that we are repeating again tonight!

Mr. Foodinista simmered the glaze earlier in the day:

Here are the drumsticks on the grill—they go for about 25 minutes before you brush with glaze:

And the finished product. Bon Appétit!

Best Buffalo Hot Wings. Period.

In Food, Recipes on March 1, 2010 at 8:16 am

My mother grew up in Buffalo, a town that is serious about wings and hockey. So yesterday’s nail-biting Canada vs USA seemed the perfect occasion for hot wings, but since I’m 2,000+ miles away from Duff’s I had to make my own using what turned out the be the most INSANE wing recipe EVER. I haven’t had wings this freaking delicious since my last visit to Buffalo six years ago for my grandmother’s funeral. It was April and snowing and my mom, cousins, aunts and uncles all headed to Duff’s for beef on weck and wings. The week prior I’d heard from Bon Appétit about an opportunity for a senior editorial position—a dream job, but I was married to another dream job at the Los Angeles Times Magazine. On the plane ride home from Buffalo to LAX I leafed through the April 2004 issue of Bon Appétit and landed on the back page, an interview with Buffalo’s own Wolf Blitzer talking about his favorite hometown eats (Bocce’s – best pizza on the planet, Anderson’s for frozen custard). I took it as a sign. Bon Appétit!

Bruce’s BEST EVER Hot Wings

I adapted this recipe from my friend Trisha’s incredibly gifted husband, Bruce. I also reached out to my Aunt Holly in Buffalo and my mom for added input, and everyone agrees that Duff’s wings are what we aspire to—super hot and super saucy. My proportions reflect this sauce to wing ratio, but the method is all Bruce and it’s a winner. I’m serious – these are going to be better than your wildest dreams. His secret? He says…

It’s always a recipe that I ‘wing’ and stick to no script. I think the secret to great wings is the same quality that makes good french fries a cut above, you have to ‘twice bake/fry’ to get the crisp texture. When you fry/toss in hot sauce/bake/toss in hot sauce/serve, this also adheres the sauce to the wing.  It adds up to a lip smacking experience that my Buffalo friends would be proud to gnaw. I always use Frank’s Louisianna hot sauce, I mean c’mon. Add tabasco according to the present company and always have copious amounts of celery and blue cheese dip on hand to finish them off. Never had a complaint.

2 tablespoons white wine vinegar

1/2 teaspoon cayenne pepper

1/2 teaspoon Worcestershire sauce

Tabasco, to taste (more is more!)

Salt, to taste

12 ounce bottle Frank’s Red Hot Original Sauce (make sure it’s Frank’s Original and not Frank’s Wing Sauce which has a bunch of additives and is not as good)

2 sticks unsalted butter, melted

Vegetable oil for frying

3 lbs chicken wings

Celery sticks

Make blue cheese dressing (recipe follows) and chill while cooking wings.

To make sauce, mix first seven ingredients together in a large bowl, and then divide between two bowls. Set aside.

In a stock pot, heat 2 inches vegetable oil until it reaches 380 degrees. Cut off chicken wing tips, and halve chicken wings at joint. Using a large spider, carefully lower half the chicken wings into the oil and fry for 3 minutes. Remove with spider and toss in one bowl of sauce.

Remove from sauce and place on rack of broiler pan. Allow oil to return to 380 degrees. Repeat with second half of wings. Place pan 4-5 inches from broiler and cook for 5 minutes, turn wings over and broil another five minutes until crispy and golden.

Remove from oven and submerge wings in second bowl of sauce. Remove from sauce w/ spider and serve with blue cheese dip and celery sticks.

The Foodinista’s Blue Cheese Dip

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup crumbled blue cheese (the stronger and stinkier, the better)

1 tablespoon fresh squeezed lemon juice

1 clove garlic, minced

Mix all ingredients together and chill well before serving.

Pot (Pie) Can Be Habit Forming

In Food on January 25, 2010 at 4:55 pm

When my friend Katie emailed yesterday that she was making chicken pot pie for dinner, I had to SWF her. She was using a recent recipe from the LA Times for Classic Chicken, Leek and Fennel Pot Pie, which offered two different savory pie crust options. We both opted for Savory Pie Dough #2 (I am, after all, the Jennifer Jason Leigh to her Bridget Fonda), which involved cream cheese in the dough. And by “we” opted, I mean my sister made the crust. I did, however, make the filling with my haul from farmer’s market yesterday.

I’m not going to lie. There was a fair amount of drama making the filling, namely, I burned the bejesus out of my arm with scalding water when draining the chicken. Then I realized too late I didn’t have any bacon, so used pancetta instead. Also, if you are using Mary’s organic chicken from Whole Foods, the breast pieces tend to be larger and by no means will be cooked through after 10 minutes of simmering. So adjust as necessary. But look at how yummy this looks as the flavors meld in the pot:

The pie crust was inspired. Not the easiest dough to work with (I’m told) but worth the effort:

Finally, upon comparing notes later, both Katie and I found the final filling mixture a little bland. I upped the acid with more lemon juice and a splash of sherry, while Katie dialed up the heat with red pepper flakes. We were both pleased with the differing results. So pleased, that I ate mine again for breakfast. Next time I think I’ll use Madeira instead of sherry and serve it with a glass of the stuff to really knock this out of the park.

Here are the pies coming out their respective ovens:

Katie's Pot Pie

The Foodinista's Pot Pie

And for a look inside it becomes immediately obvious that I should have used more dark meat like Katie did….

Pie à la Katie...

Pie à la Foodinista

The Layering Effect

In Drink, Food on November 15, 2009 at 9:11 pm

chicken with olives, caramelized onions and sage

The other night our friend Darris came over for dinner, slinging a bottle of fantastic 2004 Guigal Chateauneuf-du-Pape from the Southern Rhône region of France. I love this wine. The 2004 is comprised of 80% old-vine Grenache, 10% Syrah, 5% Mouvedre and 5% other varietals (the sum of which could be up to 13 different Rhône varietals) to create an earthy, seductive wine of great depth with spice and luscious plum flavors. Darris and I have known each other going on 19 years (gasp), and so it shouldn’t have come as a surprise that although he didn’t know what was being served he would have intuited the perfect wine to go with dinner, Chicken with Olives, Caramelized Onions and Sage, which we served with an Israeli couscous mixed with green lentils, cinnamon, nutmeg and cardamom. This meal is all about layering of flavors. First the chicken is seasoned with a sprinkling of tumeric, cumin and sweet paprika and then browned in oil.

tumericbrowning chicken

Then red and yellow onions are sauteed in butter and simmered with white wine before going into the oven with the chicken, shallots, garlic, fresh sage leaves and assorted olives.

onionschicken sage shallots

And while that bakes, make the couscous, which takes no time at all. It’s a riff on a Bon Appétit recipe for Bulgar and Green Lentil Pilaf, but I substitute Israeli couscous (aka toasted couscous or pasta pearls) for the bulgar wheat, which I “toast” first in olive oil in a skillet before adding to lentils to boil and absorb liquid. Spices are added in at the end along with some reserved sauteed onions from the chicken dish.

toasted couscousisraeli couscous

For best results, pepper heavily with good conversation, years and years of friendship and a lovely bottle of deepest red wine. Thanks, D!

Fried Chicken and Mashed Potatoes Go Japanese

In Food on October 3, 2009 at 9:03 am

panko fried chicken

No apologies: last night’s dinner was Oven-Fried Panko Chicken and wasabi-mashed potatoes. After reading the Couturealist’s ode to le poulet yesterday, I was set on chicken for dinner. Mr. Foodinista tried his hand at this awesome chicken recipe from the October issue of Gourmet. It couldn’t be easier. Just mix together panko (Japanese breadcrumbs) with cayenne, salt and pepper. In another bowl mix softened butter, salt and pepper, then smooth over chicken pieces (Mr. Foodinista used legs). Coat the chicken in the panko mixture and then roast in the oven for 30 minutes or so.

breaded panko chicken

While the chicken was in the oven, he boiled a pound of Yukon Gold potatoes. Meanwhile, in a saucepan he melted 1/2 stick of butter with a couple tablespoons of wasabi paste, and then mixed in a 1/2 cup of sour cream.


Super comforting and super easy and super delicious!

fried chicken and potatoes

C’est Chick!

In Fashion, Food on October 2, 2009 at 11:06 am


Required reading: Today over at Couturealist, celebrity stylist Vincent Boucher talks about our favorite “It” girl, the chicken—and how her influence is popping up on the Spring 2010 fashion runways. Great post, VB!

El Pollo Loco

In Food on January 27, 2009 at 7:54 am


Back from a week in Madrid and all I want to eat and drink is Spanish, even though the food in Madrid didn’t hold a candle to the tapas in Barcelona. Last night we got a little crazy with pimentón de la vera, or Spanish smoked paprika. We mixed a little of the milder dulce, or sweet, variety of pimentón (which also comes in a spicier picante version) with fleur de sel and sprinkled over chicken legs along with some fresh thyme. And then mixed a little with olive oil and drizzled over some orange cauliflower (great source for vitamin A) I got at the Larchmont Farmers Market this weekend for $3/head (which seemed like a pretty good deal considering that those eensy weensy mini heads of cauliflower fetch $2.99 a PIECE at Whole Foods). We roasted the chicken legs and cauliflower, and then cracked open a bottle of white Rhone-style wine because I didn’t have any Albariño on hand, but wanted to stick with a Mediterranean white. Simple, smokey, satisfying, Spanish and delicious.