Rustic Roasted Chicken Galantine

Copyright 2015 LtDan'sKitchen blogs

Chicken Galantine is a French dish that is prepared to impress. It is laborious, both in the preparation and in the cooking process. The ingredients are varied but there seems to be a common thread among the different recipes I read to prepare my own rustic version of this dish. The filling is usually prepared using either ground veal or beef in combination with ground pork. The nut of choice are pistachio nuts with either apricot or raisins to add some nuttiness and sweetness respectively, to the flavor. Traditionally ground into a forcemeat, I am going to prepare my filling more like a meatloaf preserving the texture of the various ingredients intact for maximum impact. Truth be told, I'm not a big fan of cold cuts and the galantine is prepared to resemble one. Another big change is how I plan to cook my galantine. The original recipe calls for the galantine to be wrapped in cheesecloth and poached in a broth. I am baking my galantine and serving it warm.

Rustic Roasted Chicken Galantine

3-4 shallots, finely diced
2 tbsp unsalted butter
50g pistachios, shelled and roughly diced
1 whole chicken, about 2 lbs
1/2 lb ground beef
1/2 lb ground pork
1/2 lb bacon strips
5 tbsp heavy cream
1 egg, beaten
1/3 cup golden raisins
4 tbsp white wine
1/2 tbsp dried thyme
salt and pepper
olive oil

1. Debone the chicken leaving the leg and wing bones intact. Set aside. 
    Preheat the oven to 350°F.

2. In a small pan over medium heat, melt the butter and saute the shallots 
    until softened. Let cool.

3. In a large bowl, combine the rest of the ingredients except the bacon. Add
    the shallots and mix with your hands. Season with salt and pepper.

4. Lay flat the deboned chicken, skin side down and season with salt and 
    pepper. Layer the bacon strips until it covers the inside of the chicken. 

5. Fill with the meat filling and gather the edges securing with a toothpick or 
    by sewing. Truss the chicken with a butcher's twine and place in the 
    center of a baking pan lined with aluminum foil seam side down. Baste 
    with enough olive oil to help brown the skin.

6. Bake for 1 1/2 hour or until a meat thermometer reads 160°F. Let it rest
    for 15 minutes covered with foil before slicing.    
    

Black Rice Paella

Copyright 2014 LtDan'sKitchen blogs

Black Rice or Arros Negre is a Spanish dish similar to seafood paella but only in terms of preparation. The black color is obtained by using squid ink or cuttlefish ink. Mistakenly referred to as Black Paella, it is technically not a paella dish. Oftentimes, shrimps and crabs are added to the dish which is cooked in a seafood broth. 

For my version of Black Rice, I actually leaned more towards the paella dish and literally used organic black rice that I bought in the local market of Miagao. In Bacolod where I grew up, organic black rice is very expensive because the residents of Bacolod city are willing to pay for a much higher price especially since it is organic. In Miagao where rice is basically white rice, nobody gave a damn that there was this underpriced organic product and I for one am only too happy to take advantage of this treat. 

To prepare this dish, you need a lot of patience and suppress the urge to open the large wok during the last part of the preparation. This is to ensure that the rice is cooked perfectly while the meat stays moist and flavorful. I hope you give this dish a try. 

Black Rice Paella

6 cups organic black rice
2 lbs chicken, cut into eights
1 lb assorted sausages
48 pcs quail eggs, hard boiled and peeled
2 large red bell peppers, julienned
1 cup white onions, diced
32 oz canned diced tomatoes
4 garlic cloves, minced
6 cups chicken broth
1/2 cup white wine
2 tbsp Dijon mustard
2 bay leaves
1 tsp smoked paprika
1 tsp dried oregano leaves
1/2 tsp thyme
1/4 tsp ground coriander
4 tbsp olive oil
1 10-oz frozen peas
1 cup black olives
lemon wedges
parsley leaves

1. Wash the rice in water and drain. Set aside.

2. In a large wok, heat the olive oil over medium high heat. Cook the 
    sausages until browned. set aside. 

3. In the same wok, saute the garlic, onions and bay leaf. Season with salt 
    and pepper and cook until softened. 

4. Add the chicken pieces and season with salt and pepper. Brown the chicken
    on both sides. Add the paprika, oregano, thyme, and coriander. 

5. Deglaze the pan with the white wine and bring to a boil. Once boiling, add 
    the broth and season with the mustard. Return to a boil and cook for 10 
    minutes covered. 

6. Add the rice and pour in the diced tomatoes. Check for seasoning and 
    adjust accordingly. Lower the heat to medium low and cook uncovered 
    until almost all the liquid has evaporated. 

7. Stir in the frozen peas, black olives and red bell peppers. Slice the sausages 
    into wedges and arrange on top of the rice with the quail eggs. 

8. Lower the heat to its lowest setting and cook covered until the rice has 
    cooked perfectly. Garnish with the chopped parsley leaves and the lemon 
    wedges. Drizzle with more olive oil if desired.   
  

Chicken Curry with Basil Leaves

Copyright 2014 LtDan'sKitchen blogs

Chicken curry is a very common dish in the Philippines during fiestas or special occasions. Well, in my family anyway.This curry dish although very simple is quite unique in the sense that this is the first time that I am cooking a curry dish from scratch. I used to buy a packet of Madras curry powder mix back in the US while here in the Philippines, I use the curry mix sold in the market that is a bit sweeter in terms of taste once cooked in coconut cream. I am aware that for Indians, they actually prepare their own curry mix based on the region that they come from. I made the mistake of asking which brand of curry powder mix they bought for a dish that they had cooked that I loved. Never will I ask again.

Anyway, this is a very simple curry dish but make sure that you have the best powdered spice for this dish to actually work. The result was a creamy dish although the sauce is still a bit loose and not too thick. The basil leaves are the perfect aromatic foil to this otherwise rich dish and gives it some sense of balance in terms of flavor and aroma. The recipe is an adaptation from the blog, Simply Recipes.   

Chicken Curry with Basil Leaves - Adapted*

2 lbs chicken, cut into smaller pieces
1 onion, diced
5 garlic cloves, minced
1 tbsp ginger, peeled and sliced
1 finger chili
2 tbsp margarine + 2 tbsp coconut oil
2 cups fresh coconut cream
20 basil leaves
salt and pepper
 
Curry Mix:
1/2 tsp celery powder
1/2 tsp ground cumin seeds
1/2 tsp cinnamon 
1/4 tsp cardamom
1/8 tsp Cayenne pepper
1/2 tsp turmeric powder

1. In a deep pan, heat the margarine with the oil over medium high heat.
    Saute the garlic, ginger, and onions until softened. Season with salt and
    pepper. 

2. Add the chicken pieces and cook until browned. Season with salt and 
    pepper. 

3. Add the coconut cream and bring to a boil. Once boiling, lower the heat
    to medium low and simmer covered for 10 minutes. 

4. Add the curry mix and the finger chili. Simmer covered for another 15 to
    20 minutes or until the chicken pieces are thoroughly cooked.  Add a 
    small amount of hot water if it starts to thicken a bit too quickly.

5. Check for seasoning and adjust accordingly. Mix in the basil leaves and 
    stir until just wilted. Serve immediately with steamed white rice. 

*Basil Chicken in Coconut Curry Sauce, Simply Recipes blog. 
 

Adobo - Iloilo Version

Copyright 2014 LtDan'sKitchen blogs

This is yet another version of the national dish of the country. I did not know there was actually a second version to the dish in the western visayan region. I always thought that the one version I cook is representative of the region but I was proven wrong. Anyway, the main difference between the two dishes is really not that significant although this minor change will render the dish a bit different in terms of how it looks and very slightly on how it tastes. Overall, the dish is still very delicious. 

To make the switch, all you need really is annatto powder. Traditionally, you extract the annatto color from the actual seeds which you can still do. However, with the wonders of large supermarkets, you can now buy annatto powder and they work the same way without all the mess. 

Adobo - Iloilo Version

1 lb chicken pieces (about 8 pieces)
4-6 garlic cloves, crushed
1 onion, sliced
3 dried bay leaves
1 tbsp annatto powder
1/4 cup brown sugar
1 1/2 cup white vinegar
3 tbsp oil
salt and pepper

1. Heat the oil in a deep pot over medium high heat. Once hot, saute the
    onions with the garlic until softened. Season with salt and pepper. Add
    the bay leaves. 

2. Add the chicken to the pan in one layer and season with salt and pepper.
    Brown on both sides. Once browned, add the vinegar. 

3. Bring to a boil and lower the heat to medium low. Simmer covered for 
    about 20 minutes. 

4. Add the annatto powder and brown sugar and mix well into the vinegar 
    sauce. Bring to a simmer and cook covered for another 15 minutes. If it 
    starts to dry up, add a bit of water. 

5. Check for seasoning and adjust accordingly. There should be a good 
    balance between sweet, sour and salty. If you prefer it a bit sweeter, add
    more sugar. If you want it a bit drier, just continue to simmer uncovered 
    until you reach the desired consistency. Serve with steamed rice.   

Baked Stuffed Chicken

Copyright 2013 LtDan'sKitchen blogs

The birth of this dish came about when we were trying to put together bacon, butter, cheese and chicken into one dish. A quick search on the internet came up with a stuffed chicken recipe that was both simple as well as tasty. However, given my penchant for making any recipe a bit more personal, I tweaked the recipe once again until I came up with a winning formula. By then, the butter and cheese bits were no longer included in the recipe. This was a big hit during my Christmas lunch celebration with family and friends and for the literary folks, it has a bit of 50 shades thrown in for good measure. I should really call this dish 50 Shades of Poultry but then again, I better not.

A few things to keep in mind if you plan to try this dish are: one, learn how to partially debone a chicken. By partial, I meant leaving the drumstick intact. It saves you time when baking it and two, you need to learn how to sew and tie up a chicken. No worries however, as both can be easily learned and once perfected, it will only take about 15 minutes to debone a chicken and stuff it with any filling that suits your fancy.

Baked Stuffed Chicken

2 2-lb whole chicken, deboned
1 large onion, diced
4 garlic cloves, minced
2 tbsp parsley, chopped
1 cup brown rice, cooked
1 cup bread crumbs
1/2 tsp Herbes de Provence
8 strips of bacon, diced
salt and pepper

1. In a skillet over medium high heat, brown the bacon. Once browned,
    remove to a plate and set aside. 

2. In the same skillet, saute the onions and garlic in the bacon drippings. 
    Season with salt and pepper and cook until softened. Let cool. 

3. Prepare the filling by adding the cooked rice, crisped bacon, parsley and 
    bread crumbs with the sauteed onions and garlic. Mix well. 

4. Season the inside of the chicken with salt and pepper. Stuff with half the
    filling and secure both ends of the chicken with a twine. Further secure
    the chicken with more twine to retain the shape of a whole chicken. Do 
    the same for the second bird.

5. Set both birds in a baking pan cut side down and season with more salt 
    and pepper. Drizzle enough olive oil to baste the chicken. Sprinkle the 
    Herbes de Provence and bake in a preheated oven at 375°F for about 
    an hour or until the skin is golden brown.

6. Let rest for about 5 minutes before carving. 
      

Chicken ala Providence

Copyright 2013 LtDan'sKitchen blogs

This is a favorite chicken dish of ours when we were living in Florida as graduate students. It was my friend Celeste who actually loved cooking this dish. My part was always relegated to the desserts. The recipe is taken from the Women's Day cook book that we bought for 25c in a book sale. I have known of this dish but never prepared it myself and it was a surprise how much work it took to complete the dish.The dish is prepared in three steps but I decided to extend the last step and baked it a little bit longer to bring the flavors together. 

The dish uses chicken pieces that gets poached, then deboned and then browned in butter. I decided to use chicken thighs to maximize the flavor and that it tends to retain it's shape during the cooking process. The lemony sauce pulls the whole dish together and I prepared it a bit differently so it looks less yellow and more like brown gravy. Definitely a meal for Sunday lunch, it is best served with rice pilaf or a good piece of crusty bread. 

Chicken ala Providence - Adapted*

2-3 lbs chicken thighs
2 bay leaves
1 stalk of parsley + extra for garnish
4 medium-sized carrot, cubed
2 medium onions, quartered
1 tsp Herbes de Provence
4 tbsp olive oil
6-8 cups chicken broth
1 cup flour + 2 tbsp flour
2 egg yolks
1 tbsp lemon juice
6 tbsp unsalted butter
8 slices of bacon, cut into 1-inch strips and fried
2 tbsp chopped parsley

1. Poach the chicken pieces in a small pot at medium heat with enough broth
    to cover them. Add the bay leaves and bring to a boil. Simmer and cook 
    until the chicken is tender but not falling off the bones. Remove the 
    chicken pieces and save 2 cups of the broth. 

2. When the chicken is cool enough to handle, remove the skin and the bones.
    Dredge with flour and brown in a skillet over medium low heat in 4 tbsp 
    butter in batches. Add olive oil if more is needed to brown the meat. 

3. Preheat the oven to 350°F. Saute the onion and carrots in the pan 
    drippings and cook until slightly browned on the edges. Season with salt 
    and pepper and the Herbes de Provence. Remove from the heat and set 
    aside. 

4. In the same skillet, melt the remaining unsalted butter over medium heat 
    and add the 2 tablespoons of flour. Add the reserved broth and continue 
    stirring until thick and smooth. Add the lemon juice. Turn off the heat and
    whisk in the two egg yolks quickly to prevent them from being scrambled. 
    Season to taste with salt and pepper.

5. In a 9x13 baking dish, arrange the browned chicken pieces and scatter the 
    onions and carrots all around. Pour the lemon sauce over and bake for 
    about 20 minutes. 

6. To serve, garnish with the crispy bacon and the chopped parsley. 

* Eileen Tighe: Editor, Woman's Day Encyclopedia Volume 3, Fawcett Publications Inc., New York: 1966.
 

Chicken Asado

Copyright 2013 LtDan'sKitchen blogs

This is a chicken dish that I never really thought was remarkable enough but given the simplicity of this dish, it just might prove to be a time-saver when you have nothing but chicken in your freezer plus a few spices and seasonings that might already be in your cupboard. I was advised by my doctor to stick to fish and chicken in a bid to lower my uric acid level but since it was not getting to the point where it should be and I really do not want to take any medication, I had to give up chicken as well. This dish was then part of a plan to get rid of the chicken that I bought during my weekend grocery and to have nothing but fish in the freezer. 

Asado is a common term used in Mexican dishes while living in the US or to put it in the right context, Tex-Mex. There is also a variety of steamed meat buns that has an asado filling but is usually made with pork. It has a sweet unlike the asado of Mexican derivation which is more spicy and is chili-based. It turns out that chicken asado is more of the sour variety with nary the sweetness associated with an adobo dish which is quite similar in terms of preparation. After looking up a few recipes, I came up with a simple version that is sure to please people on the go who wants to eat something nourishing and tasty. 

Chicken Asado

2 lbs chicken cut up
4 small potatoes, peeled and quartered
4 garlic cloves, minced
1 large onion, diced
4 large Roma tomatoes, diced
1/4 cup soy sauce
2 tbsp balsamic vinegar
2 tbsp lemon juice
2 dried bay leaves
salt and pepper
4 tbsp vegetable oil
1 cup water of broth

1. Marinade the chicken in half the garlic, lemon juice, balsamic vinegar, soy 
    sauce and season with salt and pepper. Allow to sit for at least 30 minutes.

2. In a large skillet over medium high heat, saute the remaining garlic with 
    the onions in the vegetable oil. Season with salt and pepper and cook until 
    soft and fragrant. Add the bay leaves and cook for another minute. 

3. Add the marinated chicken and brown them in the skillet on all sides. Save 
   the marinade. 

4. When the chicken has browned, pour the marinade and the water or broth 
    and bring to a boil. Once boiling, add the tomatoes and cook covered for 
    about 10 minutes.

5. Remove the lid and add the potatoes. Lower the heat to medium low and 
    simmer covered until the potatoes are tender but still holds its shape. 

6. Check for flavor and adjust accordingly. Serve with steamed white rice.

If you want the dish to be a bit thicker, raise the heat back to medium high and allow the sauce to reduce. If the potatoes and chicken pieces are getting overcooked, spoon them out and reduce the sauce on its own. Make sure you check the flavor as it might be too salty so you may have to add some water. Pour the sauce over the chicken pieces and potatoes and serve immediately.

Marinated and Seared Chicken with Tomatoes and Basil

Copyright 2013 LtDan'sKitchen blogs

Looking for a healthy recipe to accompany my baked flounder on the family's November 1st celebration, I decided to use one of Lidia's recipe. The original recipe actually used chicken breasts of which I am not a big fan of, so I decided to use regular chicken pieces and change the recipe just a tiny bit. The result was really good and even though I only tasted a small portion of it, this dish to me says nothing else but, ITALY!

Just in case you are wondering what is the relevance of November 1st, well, it is the time of the year when we remember our family members who have died. Although All Soul's Day falls on November 2nd, for some strange reason, Filipinos celebrate this special day a day early. We also usually prepare a lot of dishes cooked in coconut oil but since my Mom is no longer around, it is me or my cousin who does the most work during family occasions. We both decided to go simple so I made the main dishes (and I went the Italian route) while she made the native dishes that uses either coconut milk or just plain grated coconut meat. This recipe is indeed a strange departure from the usual dishes prepared on this special day but it surely made our lives a lot more easygoing that day.

Marinated and Seared Chicken with Tomatoes and Basil - Adapted*

2 lbs chicken pieces
4 garlic cloves, crushed
1 tsp dried rosemary
1 tsp dried sage
1/2 cup olive oil
1 tsp salt
1/4 tsp pepper

Sauce:
1 28-oz whole tomatoes, canned
8 garlic cloves, sliced
1/8 tsp red chili flakes
salt
1/2 cup basil leaves, julienned

1. In a large bowl, combine the chicken with the garlic, dried herbs, half the 
    olive oil and season with salt and pepper. Cover with a clingfilm and store 
    in the fridge overnight. 

2.  In a deep skillet over medium heat, add the remaining olive oil and once 
     heated, fry the chicken pieces in small batches until browned and cooked 
     through. Set aside. 

3. In the same skillet, add the garlic into the drippings and saute until golden 
    brown. Add the chili flakes and saute for a minute. 

4.  Pour the tomatoes into a bowl and crush them with your hands. Wash off 
     the can with a cup of water and add to the bowl of crushed tomatoes. 
     Add into the skillet and bring to a boil.

5. Once boiling, decrease the heat to low and allow to simmer covered for 10 
    minutes. 

6. Check the sauce for flavor and season with salt. Add the basil leaves and 
    stir. Cook for another minute. 

7. To serve, ladle about half the sauce in a serving platter. Arrange the 
    chicken pieces and sppon the rest of the sauce on top of the chicken. 
    Garnish with a sprig of basil.

*Lidia's Italy: Seared Marinated Chicken with Tomatoes and Basil.
 

Buttered Fried Chicken

Copyright 2013 LtDan'sKitchen blogs

This one is definitely in the books for any cardiologist as a definite NO when asked if fried chicken is okay. To top it off, this version was deep fried in butter. Yep, pure, unadulterated unsalted butter. Hey, at least it is unsalted. 

Anyway, the "restaurants" or eateries in the municipality of Miagao offer what they call buttered fried chicken which has become a favorite whenever we eat out. They offer three versions I believe. There is the garlic fried chicken, the regular and then the buttered kind which is our favorite. Well, my favorite anyway.

On a dare, we decided to make this for dinner. This was actually paired with the Chicken Skin barbecue and a side of Mung Bean Stew. So technically, all three were off limits to me. I ended up eating a piece of the buttered chicken and a stick of the barbecue for dinner that night. Hey, the cook has got to eat!

Buttered Chicken

2 lbs chicken pieces
salt and pepper
2 sticks unsalted butter (1 cup)

Seasoned Flour:
1 cup all purpose flour
1 tsp salt
1/4 tsp pepper

Seasoned Bread Crumbs:
2 cups panko bread crumbs
1/2 tsp salt
1/4 tsp Spanish paprika
1/8 tsp cayenne pepper
1/4 tsp dried thyme

Egg Wash:
2 large eggs beaten with
2 tbsp water

1. Season the chicken pieces with salt and pepper. Let sit for about 5 
    minutes. 

2. Melt the butter in a deep skillet over medium low heat. While butter is 
    melting, dredge the chicken pieces in the flour mixture. Tap off the 
    excess flour. Do this individually or in small batches. 

3. When the butter has melted and ready for frying, dip the dredged 
    chicken pieces in the egg wash and then roll in the bread crumb mixture. 
 
4. Drop the breaded chicken in the butter and fry about 4 to 5 pieces at a 
    time. Increase the heat to medium and fry until golden brown on both 
    sides. Drain on brown paper bags or paper towels. 

5. Fry the rest of the chicken pieces in small batches. 

Hunter's-Style Chicken with Rosemary

Copyright 2013 LtDan'sKitchen blogs

There is nothing more delightful than a simple dish cooked in a very straightforward manner using really good ingredients. What comes off it is nothing short of amazing. Take this dish for instance. It is basically made up of 4 ingredients: chicken, rosemary, garlic and diced tomatoes. The steps required to complete the dish is very basic and even if you are a most likely candidate for the show Worst Cooks in America, you might just ace this one. 

Straight off from Lidia's website, There was nothing to modify other than to add a simple garnish of basil leaves. I was indulging myself since a friend gave me fresh basil leaves from an organic garden and they smelled heavenly. It was just begging to be used in a culinary way. 

Hunter's-Style Chicken with Rosemary - Adapted*

2-3 lbs chicken cut up
1/3 cup olive oil
3 cup diced tomatoes, canned
1 tsp rosemary, dried
8 garlic cloves, peeled and sliced thinly
salt and pepper

1. Season the chicken pieces with salt and pepper. Set aside.

2. In a deep skillet over medium heat, brown the chicken in the olive oil. Do 
    this in batches if necessary. 

3. Once the chicken pieces are browned, add the garlic and the rosemary 
    into the oil and saute until the garlic has turned golden brown. 

4. Pour the diced tomatoes and add about a cup of water to loosen the 
    sauce.

5. Bring to a boil and once boiling, cover the skillet and decrease the heat to 
    medium low. Simmer for about 30 minutes. 

6. Check for flavor and adjust accordingly. The dish is ready when the sauce 
    is fairly think but still loose. 

*Lidia's Italy: Pollo alla Cacciatora recipe.   

Chicken Skin Barbecue

Copyright 2013 LtDan'sKitchen blogs

Chicken Skiiiiiinnnn. The HORRORS!!!!! Whatever! Love this dish even though in reality, I can only eat one small stick. The flavors are delish and you will never realize that you are eating chicken skin unless I told you what they are. I seldom use the term delish but in this case, it is very appropriate. The dish is definitely an acquired taste. Being Asian, chicken skin is equated to flavor in the same manner that we think of the fattiest cut of pork as being the best tasting of the lot. What the heck, you only live once unless you are James Bond. 

After searching for a recipe, I found one that was not only amazing but was also a good read. Anyway, as is the case with me, I changed it up a bit and the end result was definitely a dish you will want to try over and over and over again. Save those skins, people!

Chicken Skin Barbecue

100g chicken skins, sliced into strips
6-8 skewers

Marinade:
juice of 2 calamondin or half a lemon
1 tbsp brown sugar
2 tbsp tomato ketchup
1/4 tsp black pepper
1/4 tsp red pepper flakes
1 tsp salt
1/2 inch ginger, diced
4 garlic cloves, crushed
1/2 small onion, diced
2 bay leaves

For the finishing glaze:
1 tsp annatto seeds 
2 tbsp melted butter

1.  Mix the ingredients for the marinade in a small bowl and add the chicken 
    skins. Marinate for at least an hour in the fridge. Meanwhile, soak the 
    bamboo skewers in water.

2. Steep the annatto seeds in the melted butter over low heat until it turns 
    red. Set aside. 
 
3.When ready to grill, thread the skins halfway into the skewers. Do not 
   thread too much skin on one stick to ensure they cook properly. 

4. Over a low burning coal, grill the skins making sure you kill the fire when 
    the fat starts to burn or just be quick to pull them out. 

5. When the skins are lightly browned, brush with the steeped butter on all 
    sides and return to the grill and cook until slightly charred. 

6. Serve immediately. Perfect paired with cold beer as an appetizer.  

Very Simple Roasted Chicken - Filipino style

Copyright 2013 LtDan'sKitchen blogs

Okay, This recipe was created out of necessity and just because I wanted a roast chicken but did not want to buy it from one of the many stalls that sell roasted chicken dotting the city. I used to roast meat a lot from chicken to pork and even turkey but I seldom do that here since I came home last year. It might be due to the fact that a tank of gas for cooking is a bit expensive or that my oven is not the best oven in the world and setting it to the right temperature is a pain. Either way, I'm starting to roast meat again albeit not very often. 

This roast chicken is very simple in that I want it again to be the most basic it can be without sacrificing the flavor. I think I managed to achieve that and with the gravy that went with it, it was one delicious and simple dish that any novice can pull off. Just try and make sure that you have a meat thermometer to ensure that the bird is cooked properly. 

Roast Chicken - Filipino Style. 

2 lb young chicken
2 small carrots, quartered
2 celery stalk
1 small bundle of lemongrass
2 tbsp butter
4 garlic cloves, crushed
salt and pepper
4 tbsp vegetable oil

1. Preheat the oven to about 375°F. Prepare a 9x13 baking pan by lining with
    foil and arranging the carrots, celery and garlic cloves for the chicken to 
    rest on. Set aside.

2. Season the cavity of the bird with salt and pepper and stuff with the butter
    and the lemongrass. Secure the legs of the bird and season with more salt 
    and pepper. 

3. Arrange the bird on top of the vegetables and drizzle it with the oil. Bake 
    in the oven for about 2 hours or until the skin has turned a golden brown 
    and the meat thermometer registers 180°F.

4. Let the bird rest for 10 minutes before carving. Serve with the carrots and
    the garlic cloves.

5. To make the gravy, collect the drippings in a small potand over medium 
    heat, thicken with about 2 tbsp of flour. Once it starts to thicken, add a 
    tablespoon of butter and continue to cook until the butter has melted. 
    Check for seasoning and correct accordingly. If too salty, thin out with a 
    little bit of water. 

Danish Braised Chicken

Copyright 2013 LtDan'sKitchen blogs

It is a rare occasion when you are presented with a dish that requires only four ingredients and have it come out so finger-licking fantastically good. Such is the case with this braised chicken dish. Adapted from the cookbook gifted by my Danish friend, I was really skeptical at first but was totally convinced by the time I was done eating. I also served it to my two friends and short of devouring a whole chicken between the three of us, what was left was half a chicken breast which was packed to go by one of my friends and the neck part which I ate for lunch the next day. 

The dish was originally served with a cucumber salad but I'm not a big fan of pickled cucumbers so I paired it with a vegetable salad. However, I realized that boiled baby potatoes seasoned with olive oil and the usual salt and pepper was the best side dish since you get to eat them with the thick creamy gravy that is nothing really but melted butter and cooked cream. Need I say more? This is one awesome dish. Word of warning though: not for those with cholesterol problems. I'm not kidding. Stay away from this dish!

Danish Braised Chicken - Adapted*

1 2-3 lbs whole chicken, trimmed
1/2 cup butter, unsalted
1 cup heavy cream
salt and pepper
1/4 cup fresh parsley 

1. Season the chicken with salt and pepper on the outside and in the cavity. 
    Stuff with the parsley leaves and half the butter. Secure the legs with a 
    butcher's twine and set aside. 

2. In a large skillet, melt the butter over medium low heat. Once melted, 
    increase the heat to medium high and brown the whole chicken on all 
    sides. 

3. Add half the cream and decrease the heat to low and simmer the chicken 
    covered for about an hour or until the juices run clear when you pierce 
    the thigh. Turn the chicken occasionally during this time.

4. To complete the dish, add the remaining cream and simmer for another 
    10 minutes. 

5. To serve, cut the chicken into large pieces and drizzle the sauce over it. 
    Best served with boiled baby potatoes. 

* Forlag, N.N.; Busk, A., Dining With The Danes, Clemenstrykkeriet, Copenhagen: 2011.

Chicken Ragout

Copyright 2013 LtDan'sKitchen blogs

My first dish for this month is a healthy chicken dish due to my new dietary restriction to help lower my uric acid level. Frying is definitely out of the question for me right now so it is either roasted, steamed or poached meat. I'm also down to two meat choices, fish and chicken. Being careful to not choose a vegetable ingredient that is high in uric acid, I found this recipe in my Good Housekeeping cookbook and it seemed healthy enough and had the right ingredients that will be good for me and for anyone else for that matter. I'm glad my local store had zucchini at the moment and I did not have to substitute this rather hard to find vegetable in my neck of the woods.

Chicken Ragout - Adapted*

3 lbs chicken pieces
1 onion, diced
3 garlic cloves, minced
1 large zucchini, diced to 1-inch cube
2 medium carrots, diced to 1-inch cube
1 28-oz canned whole tomatoes
2 cups broth
salt and pepper
1/2 tsp dried thyme
1/2 tsp Herbes de Provence
1 tbsp vegetable oil

1. Heat the oil in a large deep pan over medium high heat. Add the onions 
    and garlic and season with salt and pepper. Saute for about 2 minutes or 
    until softened. 

2. Add the chicken pieces and season with salt and pepper. Allow to brown 
    slightly on all sides. Sprinkle with the dried herbs. 

3. Crush the tomatoes with your hands and add to the chicken along with 
    the liquid in the can. Add the broth as well and bring to a boil. Once 
    boiling, lower the heat to low and simmer covered for 10 minutes. 

4. Add the carrots and zucchini and cook uncovered until the vegetables are 
    soft but not mushy and the sauce has thickened.

5. Check for seasoning and adjust accordingly. Serve garnished with basil or 
    parsley  leaves. 

*Good Housekeeping Step by Step Main Dishes, Westmoreland, S.: Editor, Hearst Books, New York:1997.  
 

Chicken and Potatoes

Copyright 2013 LtDan'sKitchen blogs

Chicken and Potatoes was a surprise hit for our Thursday dinner bash. Based on Lidia's recipe on her Lidia's Italy website, it was indeed something to brag about. No wonder her family asks for it a lot. A simple dish cooked without a lot of fuss but with all the rich flavor of what you will expect from slaving for hours in the kitchen, this dish will not disappoint. I made it with bits of bacon to flavor the frying oil and the chicken took on the flavor of bacon which is always a good thing. I also used baby potatoes which I cut in half and it cooked to such tender perfection it balanced the dish really well. You do need to fry a lot but you can keep your eye on how much oil you use. The caramelization that came from some parts of the chicken sticking to the pan actually added to the overall flavor of the dish. It is definitely a family dish to share and enjoy with your loved ones.

Chicken and Potatoes - Adapted*

2-3 lbs chicken thighs
1 lb baby potatoes, halved
1 large onion, sliced
1/2 lb bacon
6 garlic cloves, minced
1/4 cup vegetable oil
2 tbsp olive oil
salt and pepper
1/2 tsp dried rosemary
2 tbsp parsley, chopped

1. Heat the skillet over medium heat and brown the bacon until crisp and 
    crunchy. Spoon them out and set aside. Add about half of the vegetable 
    oil and increase the heat to medium high. 

2. Season the chicken with salt and pepper and in the same skillet, brown 
    the chicken pieces in batches. Set them aside. Add more oil when 
    needed during the browning process. Reduce the heat to medium.

3. Drizzle the olive oil over the potatoes and season with salt. Mix well. Fry 
    them in the same skillet cut side down and fry them until crisp. Invert 
    the potato halves and fry them until crispy on the other side. 

4. Add the onions and rosemary and season with salt and pepper. Mix them 
    together to saute. Return the chicken pieces and toss them all to 
    combine. Spread them out on the pan and cook covered for about 7 
    minutes. 

5. With your spatula, retoss and spread out the chicken and potatoes 
    making sure that you scrape the browned pieces stuck on the pan. Cook 
   for another 7 minutes covered. 

6. For the last time, toss and combine and cook covered for another 10 
    minutes. After 10 minutes, scrape with your spatula to release the chicken
    and potatoes stuck on the pan. Cook uncovered for another 10 minutes. 

7. Check for flavor and correct the seasoning. Crumble the browned bacon 
    and toss into the mix and garnish with the chopped parsley and a good 
    drizzling of extra virgin olive oil.

*Lidia's Italy: My Mother's Chicken and Potatoes recipe.   
   

Paella Valenciana

Copyright 2013 LtDan'sKitchen blogs

This is my second paella recipe on the blog. Inspired by my friend's exploits while in graduate school in Barcelona, I suddenly had the craving for authentic paella. While trying to create a version that will satisfy somebody who has tasted the real deal in Spain, there was a bit of pressure on making sure that I cook this dish right. I found a recipe online claiming to be an authentic version of the paella in Valencia and two things were a big issue from the get go. One, where do I find edible snails? Second, where do I find rabbit meat? The answer, do away with both and just use chicken. 

The last time I made paella, I finished the cooking process in the oven but since I'm going for an authentic version, I want to cook everything in my aluminum wok hoping against all hope that the rice will come out perfectly cooked. It will be a challenge as I have not dared to do this before although I have seen it done a number of times by my Mom when she used to make the Filipino version of paella. The trick is to use the lowest setting of your burner and make sure that the top is covered well to allow the proper steaming of the rice. Overall, I made this dish in just under two hours and well, it was amazing. 

Paella Valenciana - Adapted*

2 lbs chicken thighs, skinned
4 cloves garlic, minced
2 onions, diced
4 tomatoes, diced
1tbsp safflower petals
1 tbsp Spanish paprika
1 14-oz white beans, canned
1 14-oz brown beans, canned
1/2 lb green beans, edges trimmed and cut into 1-inch dice
1 green pepper, cored and diced
salt and pepper
1 tsp rosemary, dried
8 - 10 cups chicken broth
4 cups short grained rice
4 tbsp olive oil + more for drizzling

1. In a large heavy wok, heat the olive oil over medium high heat. Season the
    chicken pieces with salt and pepper and fry until browned on both sides. 
    Set aside. 

2. In the same wok, saute the garlic and onions. Season with salt and pepper 
    and cook until softened. 

3. Add the safflower petals, rosemary and the paprika and cook for 30 
    seconds. Add the tomatoes and cook for another minute. 

4. Pour in the broth and bring to a boil. Return the chicken pieces and lower 
    the flame to medium heat. Cook for ten minutes. 

5. Add the green pepper, the green beans and the rice and stir well. If 
    needed, add more broth. 

6. Spoon in the brown and white beans and combine well. Cook until almost 
    all the liquid has evaporated. 

7. Flatten the paella and drizzle with olive oil all over and cover with 
    aluminum foil. Secure the foil with a heavy pot cover and lower the heat to
    the lowest setting to allow the paella to cook until the rice is tender. 

8. Serve in the cooking wok with lemon wedges. 

*Paella Valenciana of Restaurante Galbis.