Braised Chicken Thighs, Killer Cheesecake and the Winner of the Free LotionMarch 7, 2010 at 1:20 am | Posted in Cakes, Dessert, Dinner, Giveaway, Poultry | 36 Comments
Tags: Braised Chicken, Cheesecake, Chicken, Everyday Food, Giveaway, Lotion Giveaway, Martha Stewart, mascarpone, Mascarpone Cheesecake, SkinMD lotion
I’ve never been a fan of those network morning talk shows that dominate our TV’s from 9 am until noon. Regis and Kelly? The perky factor is just too much to take (how much caffeine runs through her veins?). When I was at the rehab facility for my knee last year, I had an older roommate, (for a month) who would blast Regis and Kelly every single morning. I almost smothered myself with pillows, 5 days a week, trying to cover every sense above the neck.
Last week, as I was getting dressed, my TV, which seems to have a mind of it’s own at times, decided it wanted to watch one of these shows. Well..it wasn’t too bad, since it was Martha Stewart, and loud, screechy and insanely perky aren’t adjectives you would use to describe Martha Stewart. Sure, there are a few others that would fit, but no need to bash Martha because, well..she cooks, bakes and makes elaborate chandeliers out of paper clips.
On this particular show, which stopped me mid-dress to actually pay attention, she had some of her slaves cooks from a show called Everyday Food, promoting a new cookbook. John Barricelli (the baker dude) made an apple brown betty and a ricotta lemon tart, and both looked great – but what really caught my eye and taste buds was a braised chicken with shallots that some nice lady whipped together. Naturally..I had to get the recipe and try it – so I did.
Does the phrase ‘Lick your plate clean’ entice you? It should, because you will do just that. I know it seems like a lot of shallots, but trust me, they melt into the sauce and catapult the flavor to the point where you might utter, involuntarily, ’Like, OMG!’.
I added a few tablespoons of honey to this particular recipe..but you know what? It really doesn’t need it because the melted shallots provide just the right amount of sweetness to counteract the mustard. YOU MUST TRY THIS, seriously. I’d be shocked if any of you were disappointed.
On another yummy note..while looking for a great way to use up the rest of the homemade mascarpone cheese from the Daring Bakers Tiramisu challenge in February, I came across a cheesecake that has comfortably settled into my top 5 cheesecakes of all time, along with Abbey’s Infamous Cheesecake from the Daring Bakers April ’09 challenge. Yes, the amount of mascarpone in ratio to the amount of cream cheese makes you wonder why it’s called Mascarpone Cheesecake, but that small amount provides such a rich flavor and creamy texture, I won’t even question it.
The only thing I did differently was bake it a bit longer than the recipe states..but that’s because my oven tends to run a little wonky at times..10 minutes longer is probably the way to go. Oh, and I drizzzled it with some of the leftover caramel sauce (again) from my take on the Tiramisu challenge. Once again, YOU MUST TRY THIS. ..seriously. Recipe for Mascarpone Cheesecake.
Finally..*drum roll, please* – the winner of the free lotion, according to random integer.com, issss…Claudia of Honey from Rock, who was the 60th comment. Send your name and addy to firstname.lastname@example.org, Claudia, and Skin MD will send your free bottle right out to you .
Braised Garlic Honey Mustard Chicken Thighs with Shallots
From Everyday Food: Fresh Flavor Fast
8 bone-in, skinless chicken thighs (about 2 1/2 pounds total)
Coarse salt and ground pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1 pound small shallots (about 12), peeled and halved
5 garlic cloves, peeled and halved
1/2 cup dry white wine
2 tablespoons honey
3 tablespoons Dijon mustard
1 pint cherry tomatoes, halved
Fresh tarragon leaves, for garnish (optional)
1.Season chicken with salt and pepper; coat with flour, shaking off excess.
2.In a Dutch oven or 5-quart pot with a tight-fitting lid, heat oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Remove; set aside.
3.Add shallots and garlic; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes. Add wine; cook until evaporated, 3 to 5 minutes. Stir in honey, mustard and 1 1/2 cups water; bring to a boil.
4.Return chicken, bone side down, to pot. Reduce heat to a simmer, cover, and cook until chicken is tender and cooked through, 30 to 35 minutes. Transfer chicken to a plate; loosely tent with aluminum foil to keep warm. Add tomatoes to pot; season with salt and pepper. Cook on high until sauce has thickened, 6 to 8 minutes. Reduce heat to medium-low, and return chicken to pot; cook until heated through. Serve, garnished with tarragon, if desired.