of the crying and jumping up and down, I asked him what made him decide to propose. âIt was the chicken,â he joked. They say the way to a manâs heart is through his stomach. This recipe proves that to be true.
Serves 4
----
4 skin-on, bone-in chicken breast halves (about 2 pounds/910 g total)
1 teaspoon salt, plus more for seasoning
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
4 garlic cloves, finely chopped
¾ teaspoon paprika
â cup (75 ml) sherry vinegar
â cup (75 ml) reduced-sodium chicken broth
2 teaspoons mild honey
2 tablespoons unsalted butter
⢠Preheat the oven to 450°F (230°C). Pat the chicken dry and sprinkle it evenly with 1 teaspoon of salt and the pepper.
⢠Heat the oil in a 12-inch (30.5-cm) heavy skillet over medium-high heat until hot but not smoking, then sear the chicken, skin-side down, until golden brown, 4 to 6 minutes. Transfer the chicken, skin-side up, with tongs to a large shallow baking pan (reserve the skillet) and roast it until the chicken is just cooked through, 20 to 25 minutes. Remove from the oven and let stand for 5 minutes.
⢠Meanwhile, cook the garlic in the reserved skillet over medium-high heat, stirring, until pale golden, 15 to 30 seconds. Add the paprika, then immediately add the vinegar, stirring and scraping up any brown bits, and boil it for 1 minute. Add the broth and honey and simmer, stirring occasionally, until the liquid is reduced to about ½ cup (120 ml), about 2 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, until incorporated. Season the sauce with salt if desired and serve over the chicken.
The definitive prairie food, this is rich and rib-sticking. I think that whenever we werenât eating fried chicken in food scenes, we were eating chicken and dumplings! My recipe adds a little zing to the traditional version. Donât be freaked out by the amount of butter listed in the ingredients. I know itâs a lot, but youâll be very happy when you taste the end resultâincredibly light and buttery dumplings.
Serves 8
----
1 (4-pound/1.8-kg) whole chicken
4 ounces (115 g) slab bacon, cut into slivers
2 tablespoons canola oil
4 carrots, thickly sliced
4 ribs celery, thickly sliced
2 yellow onions, cut into 1-inch (2.5-cm) chunks
4 cloves garlic, chopped
2 teaspoons dried thyme
1 fresh or dried bay leaf
2â cups (330 g) all-purpose flour
1 cup (240 ml) white wine
1 tablespoon baking powder
½ teaspoon baking soda
1½ teaspoons salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
5½ cups (11 sticks/1.25 kg) unsalted butter, melted and cooled slightly (I know!)
¾ cup (180 ml) buttermilk
2 tablespoons finely chopped fresh parsley
⢠Remove and halve the chicken legs, separating the thighs from the drumsticks; season with salt and pepper and set aside. Put the remaining chicken into a large pot; cover it with salted water and bring to a boil. Reduce the heat and simmer until the breast is just cooked, 12 to 15 minutes. Remove the chicken from the pot. Cut the breasts and wings from the carcass. Discard any skin and bones from the breast and wing meat; cut it into 1-inch (2.5-cm) chunks and refrigerate.
⢠Return the carcass to the pot, and simmer it for 1 hour. Strain the broth, reserving 1 quart (960 ml) of the broth.
⢠Meanwhile, cook the bacon in a large wide pot over medium heat until crisp, 8 to 10 minutes. Transfer the bacon to a plate; leave the fat in the pot. Add and heat the oil, then brown the drumsticks and thighs, 8 to 10 minutes. Transfer them to a plate.
⢠Add the carrots, celery, onions, garlic, thyme, and bay leaf to the pot; cook until they are light brown, 18 to 20 minutes. Add â cup (80 g) of the flour and cook for 1 minute. Add the wine and cook for 1 minute. Whisk in the reserved broth and salt and pepper to taste. Nestle in the
Serves 4
----
4 skin-on, bone-in chicken breast halves (about 2 pounds/910 g total)
1 teaspoon salt, plus more for seasoning
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
4 garlic cloves, finely chopped
¾ teaspoon paprika
â cup (75 ml) sherry vinegar
â cup (75 ml) reduced-sodium chicken broth
2 teaspoons mild honey
2 tablespoons unsalted butter
⢠Preheat the oven to 450°F (230°C). Pat the chicken dry and sprinkle it evenly with 1 teaspoon of salt and the pepper.
⢠Heat the oil in a 12-inch (30.5-cm) heavy skillet over medium-high heat until hot but not smoking, then sear the chicken, skin-side down, until golden brown, 4 to 6 minutes. Transfer the chicken, skin-side up, with tongs to a large shallow baking pan (reserve the skillet) and roast it until the chicken is just cooked through, 20 to 25 minutes. Remove from the oven and let stand for 5 minutes.
⢠Meanwhile, cook the garlic in the reserved skillet over medium-high heat, stirring, until pale golden, 15 to 30 seconds. Add the paprika, then immediately add the vinegar, stirring and scraping up any brown bits, and boil it for 1 minute. Add the broth and honey and simmer, stirring occasionally, until the liquid is reduced to about ½ cup (120 ml), about 2 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, until incorporated. Season the sauce with salt if desired and serve over the chicken.
The definitive prairie food, this is rich and rib-sticking. I think that whenever we werenât eating fried chicken in food scenes, we were eating chicken and dumplings! My recipe adds a little zing to the traditional version. Donât be freaked out by the amount of butter listed in the ingredients. I know itâs a lot, but youâll be very happy when you taste the end resultâincredibly light and buttery dumplings.
Serves 8
----
1 (4-pound/1.8-kg) whole chicken
4 ounces (115 g) slab bacon, cut into slivers
2 tablespoons canola oil
4 carrots, thickly sliced
4 ribs celery, thickly sliced
2 yellow onions, cut into 1-inch (2.5-cm) chunks
4 cloves garlic, chopped
2 teaspoons dried thyme
1 fresh or dried bay leaf
2â cups (330 g) all-purpose flour
1 cup (240 ml) white wine
1 tablespoon baking powder
½ teaspoon baking soda
1½ teaspoons salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
5½ cups (11 sticks/1.25 kg) unsalted butter, melted and cooled slightly (I know!)
¾ cup (180 ml) buttermilk
2 tablespoons finely chopped fresh parsley
⢠Remove and halve the chicken legs, separating the thighs from the drumsticks; season with salt and pepper and set aside. Put the remaining chicken into a large pot; cover it with salted water and bring to a boil. Reduce the heat and simmer until the breast is just cooked, 12 to 15 minutes. Remove the chicken from the pot. Cut the breasts and wings from the carcass. Discard any skin and bones from the breast and wing meat; cut it into 1-inch (2.5-cm) chunks and refrigerate.
⢠Return the carcass to the pot, and simmer it for 1 hour. Strain the broth, reserving 1 quart (960 ml) of the broth.
⢠Meanwhile, cook the bacon in a large wide pot over medium heat until crisp, 8 to 10 minutes. Transfer the bacon to a plate; leave the fat in the pot. Add and heat the oil, then brown the drumsticks and thighs, 8 to 10 minutes. Transfer them to a plate.
⢠Add the carrots, celery, onions, garlic, thyme, and bay leaf to the pot; cook until they are light brown, 18 to 20 minutes. Add â cup (80 g) of the flour and cook for 1 minute. Add the wine and cook for 1 minute. Whisk in the reserved broth and salt and pepper to taste. Nestle in the
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