Rosemary Vanilla Chicken
Yield: 4A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
I often braise chicken thighs for dinner; they have infinite varieties of preparation and go well with just about any side dish. They are flavour sponges too! In this version I pair the woodsy aroma of rosemary with the subtle flavour of vanilla. Try experimenting with other seasonings for different flavours.
Ingredients:
Rosemary Vanilla Chicken
- 8 x chicken thighs
- 4 tbsp of olive oil or vegetable oil
- 2 x onions, sliced
- 2 x carrots, chopped
- 1 bottle of chardonnay
- 1 x vanilla bean or 1 tbsp of vanilla extract
- 2 x large sprigs of rosemary, needles peeled off
Directions:
Rosemary Vanilla Chicken
- Remove the bones from the chicken thighs by slitting the back of the thigh with a sharp knife. Carefully trim the meat off of each bone. Try to leave the thigh in one piece, but it’s OK if it ends up in several pieces.
- Preheat a large frying pan over medium-high heat then splash in the olive oil. Add the chicken and the bones and begin browning. As each piece browns, turn it over. Continue until each piece is golden brown then lower the temperature. This is the best time to add the rich flavours of caramelization before the liquids are added and before the meat begins braising. Take the meat and bones out and reserve while the vegetables are cooked.
- Add the onions and carrots to the hot pan and cook them for a few minutes until they slightly soften. This will brighten their flavours considerably. As you stir them, loosen any brown bits that adhere to the pan’s bottom. These are caramelized juices from the meat and will add a lot of flavour to the dish.
- Add the chicken meat and bones back to the pan. Pour in the wine - reserving a sip for yourself! You may also use less wine and make up the difference with homemade or canned chicken broth. For this dish I prefer the oaky vanilla-like flavours of California chardonnay.
- Slit the vanilla pod lengthwise and scrape out the seed paste inside. Mince the remaining pod and add along with the seeds and rosemary to the chicken. Bring the mixture to a simmer. Place a tight-fitting lid on the pan and let braise on the stovetop over medium heat until tender, about 45 minutes. Remove the lid and fish out the bones, they’ve added their flavour and can now be discarded. Turn the heat up and reduce the liquid until it thickens into a sauce. Taste; then season with salt and pepper.
- Serve over any rice, pasta or grain
Couscous |
Ease of Preparation: Easy
Makes 4 sides or 2 mains
This is a tasty side dish that can be banged out in five minutes. Couscous is a tiny type of cracked, granular pasta that’s already been cooked and dried. It’s actually easier to use than other pastas. Just soak it in some boiling liquid and it’s good to go!
CouscousA cup of couscous
A cup of lightly salted boiling water
A cup of chopped dried tomatoes
A handful of chopped flat leaf parsley
The juice and zest from half a lemon
A splash of extra virgin olive oil
A sprinkle or two of salt and pepper
Pour the water and tomatoes into a small pot and bring them to a boil. Turn off the heat then stir in the couscous. Cover it and let it rest for ten minutes while its tiny grains absorb moisture.
When the couscous has rehydrated and tenderized, stir in the parsley lemon, olive oil and seasoning. If there are any leftovers put them in the refrigerator; they’ll be even tastier tomorrow!
Panna Cotta |
Ease of Preparation: Easy
Makes 6 servings
I don’t have a pastry chef on staff at my house so I’m always on the lookout for an easy-to-make dessert like panna cotta. This Italian treat is smooth and light and can be flavoured with any herb, spice or liqueur. It’s so simple to make that it will quickly become part of your repertoire.
Panna CottaFour cups of milk
A cup of any sugar
Two packages of gelatin
Two spoonfuls of pure vanilla extract
A spoonful of your favourite spice or herb or a splash of your favourite liqueur
Pour almost all of the milk into a small saucepot and gently warm over a medium heat. Stir in the sugar, vanilla and any optional flavours. Continue heating until the mixture just begins to simmer.
Meanwhile, sprinkle the gelatin powder over the remaining milk. Let it rest for a minute or two as it begins to rehydrate and absorb moisture. Pour in the hot milk and stir until completely dissolved.
Divide the mixture evenly between six small dessert moulds. Refrigerate until firm, at least two hours or overnight. To release the panna cotta from the molds, gently loosen the edges, cover with a small plate then flip over.
Belgian Endive Salad with Vanilla and Raisins and Vanilla Vinaigrette |
Ease of Preparation: Easy
Makes 4 salads, 1 1/2 cups of vinaigrette
Belgian Endive is a vegetable that’s often overlooked in the produce section. Its crisp texture and balanced sweet and bitter flavours make it a great choice for any salad.
Belgian Endive Salad with Vanilla and Raisins and Vanilla VinaigretteFor the Salad:
Four heads of thinly sliced Belgian endive
A cup of plump raisins
A sprinkle or two of salt and pepper
For the Vinaigrette:
A cup of extra virgin olive oil
One-half cup of white wine vinegar
Two spoonfuls of honey
A spoonful or two of vanilla
A spoonful of Dijon mustard
A sprinkle or two of salt and pepper
For the Salad:
Toss the endive and raisins with a splash of the vinaigrette and seasonings. Couldn’t be easier.
For the Vinaigrette:
Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!
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