Basque Chicken with Bell Peppers

This delicious braised chicken hails from the Basque region, where the cuisine shows both French and Spanish influences. Chicken is simmered with spices, flavorful pancetta, and bell peppers. The result is tender, flavorful meat that falls off the bone, and a delicious homemade stock. Use a whole chicken that is cut up into 8 pieces so it will easily fit in a soup pot. Sometimes you can find "cut up chicken" at the grocery store (for example, our neighborhood Trader Joe's has it). If not, buy a whole roasting chicken and use a very sharp knife to slice off the wings, drumsticks, and thighs, then split the breasts down the center. Do not remove the bones or skin before cooking -- these add wonderful rich flavor to the stock.

Chicken Soup: my favorite cold-busting food

A nasty cold had my toddler and me both feeling miserable a couple days ago. Desperate for something to soothe my sore throat, I scrounged through my kitchen hoping to find the ingredients for some chicken-noodle soup. I had most of the classic ingredients but no noodles or carrots, so I crafted this flavorful and healthy chicken & barley soup instead. This made my sore throat feel so much better, and tasted wonderful too. Homemade soup is infinitely preferable to canned alternatives, which are loaded with additives, MSG, and too much salt. This chicken soup is really easy, too -- perfect for days when you feel crummy and don't want to do a lot of work in the kitchen.

Use this basic recipe to craft your own version of delicious homemade chicken soup. The key cold-busting ingredients are fresh chicken, chicken stock, onion, and fresh crushed garlic. Chicken meat and chicken stock are loaded with zinc (a powerful immune booster) and cysteine, an amino acid that helps break up mucus. I prefer to use chicken thighs because they have slightly more fat than the breast, which makes the soup a little heartier and more flavorful. Onions are a good source of quercetin (a strong antiviral) and immune-boosting vitamin C. Fresh garlic contains allicin, which is another powerful antiviral / antibacterial compound. Veggies, spices, and grains (like wild rice or barley) add additional flavors and healthy nutrients.

This recipe yields about 5 servings, but you can stretch it out by adding more stock or water. It can be made ahead and saved in the freezer; allow it to thaw on the counter or in the fridge before reheating it over low heat on the stove. Skip the microwave for this one -- microwaving destroys many of the beneficial micronutrients that make this homemade soup effective against viruses.

Lemon Chicken with Artichokes & Capers: gourmet in 30 minutes

Here's an easy, delicious chicken recipe from my standard repertoire. It's quite similar to chicken piccata. Capers and artichoke hearts add a nice counterpoint to the heartiness of breaded chicken, while lemon juice and white wine add freshness and balance.  This one is perfect for nights when I only have 30 minutes to get dinner on the table, but want a gourmet-quality meal. 

Ingredients

1 lb boneless skinless chicken breasts 

1/3 cup flour
zest of one lemon
1/2 tsp paprika
1/2 tsp garlic powder
1 tbsp olive oil

1 tbsp butter

juice of one lemon (approx 1/4 cup)
1/2 cup dry white wine
1/2 cup chicken broth
1 (14 oz) can artichoke hearts, quartered (packed in water not oil)
1/4 cup capers, drained

Directions

1.  Using a meat mallet, pound the chicken breasts flat and thin (approx 1/4" thick). Cut into 4-6 medium sized pieces. (Note: this allows the chicken to cook quickly so the breading doesn't get soggy.)

2.  Combine the flour, garlic powder, paprika, and lemon zest in a shallow bowl. 

3.  Dredge each piece of chicken in the flour mixture.  

4.  Heat the olive oil in a large fry pan over medium heat.

5.  Cook the chicken in the oil, 2 minutes per side, until just browned. Remove to a plate.

6.  Add the chicken broth, wine, lemon juice, and butter to the pan. Bring to a simmer.  

7.  Add the chicken back into the pan and cook for 5 minutes on medium heat, until cooked through.

8.  Add the capers and artichoke hearts, cooking for 1 more minute until heated.  

When I have a little extra time, I use the leftover white wine and chicken broth to make a simple risotto. (You can read how to make risotto here. Skip the herbed tomato topping and use the same white wine used for the main dish. Don't have shallots? Use a little bit of onion instead.)  Otherwise, I serve the chicken with rice or cous cous. Add a simply steamed green veggie such as zucchini or asparagus to make this a complete meal. 

Enjoy!

Chicken and Leeks with Cream Sauce: light summer fare

Leeks and spices infuse chicken cutlets and cream with a subtle blend of flavors, and shrimp add a little additional complexity to this flavorful dish. This is my reinterpretation of a recipe that was published in the LA Times in 1982. My mom pulled it out of an old file of newspaper clippings, scanned it, and emailed to me recently. I got a leek in my Full Circle Farm produce box this week, so decided to give her recipe a try. I'm glad I did -- it was delicious!

Ingredients

1 large leek

2 large shallots, chopped

4 tbsp butter, divided

1/4 tsp ground marjoram

1 bay leaf

2-3 sprigs fresh thyme (may sub 1/8 tsp ground thyme)

1 lb boneless skinless chicken breasts cut into sections (may use tenders) 

salt and pepper

3/4 cup chicken broth

1 cup heavy cream

large handful cooked shrimp, tails removed

Directions

1.  Wash and cut the leek in half.  Julienne 1 cup of leek in small pieces approximately 1/8-1/4" wide and set aside.  Coarsely chop the rest.

2.  Using med-low heat, melt 2 tbsp butter in a large skillet or pot with a lid.  Add the coarsely chopped leeks and shallots.  Saute until softened, approximately 3 minutes, but do not brown.

3.  Add the marjoram, thyme, and bay leaf, stirring to incorporate.

4.  Add the chicken pieces, lightly sprinkling with salt and pepper.  Cook approx 2 minutes per side, then reduce the heat to low and cover.

5.  Allow the chicken to cook, covered, over low heat until cooked through but not tough, approx 10 minutes for medium sized pieces.  

6.  Remove chicken to a plate and cover.

7.  Add broth to the pot, raise heat to med-high, and boil until liquid is almost completely absorbed.  

8.  Add the heavy cream and reduce slightly on med-high heat until approximately 3/4 cup of liquid remains.

9.  In a separate saucepan, melt 2 tbsp of butter over med-low heat.  Add the julienned leeks and saute for 1-2 mins.

10.  Using a wire basket strainer, strain the cream from the large pot into the small saucepan.  (Discard the spices, shallots, and cooked leek left in the strainer.)  Stir to incorporate.

11.  Add the cooked shrimp to the cream sauce and heat for approximately one minute.  

Serve the chicken topped with cream sauce and shrimp.  Rice and raw veggies are a nice compliment to this light summery dish.  

On that note, I found it interesting that the original recipe was published on Dec. 2, 1982.  I wouldn't think to serve this meal in winter... but then again, winter days in Seattle don't look much like those in sunny Los Angeles.