A straightforward supper for a cool weeknight.
Smoky Smothered Chicken
Recipe from “Cast Iron Skillet: Big Flavors,” by Sharon Kramis and Julie Kramis Hearne (Sasquatch Books). Serves 4.
Ingredients
4 chicken thighs, boneless and skinless
3 chicken breasts, boneless and skinless, cut in half crosswise
1/2 cup all-purpose flour
1 tablespoon smoked paprika
1 teaspoon salt
2 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1 cup heavy cream
2 cloves garlic, minced
1 tablespoon finely diced jalapeño pepper, seeds removed
1/4 cup finely chopped candied ginger
2/3 cup French’s or other brand fried onions rings
Hot sauce
Directions
Preheat the oven to 350 degrees.
Rinse the chicken and pat dry with paper towels. In a medium bowl, combine the flour, paprika and salt. Dip the chicken in the flour mixture, lightly coating both sides. Heat 1 tablespoon each of the butter and oil in a 12-inch cast iron skillet over medium heat. Shake excess flour from the chicken, then add 5 pieces of chicken to the skillet at a time. Lightly brown the chicken for 3 minutes on each side. Transfer to a platter. Heat the remaining butter and oil and cook the remaining chicken pieces in the same manner.
Rinse the skillet with hot water and dry with paper towels. Add the reserved chicken pieces back to the skillet. Pour the cream over the chicken. Add the garlic, jalapeño and ginger, and gently stir to incorporate. Bake, uncovered, 15 minutes. Turn over the chicken pieces and bake for another 15 minutes. Turn the chicken once more, sprinkle with onion rings, and bake for 5 minutes more. Lightly sprinkle with a few dashes of hot sauce and serve.
Brussels Sprouts Ribbons
From “Poulet,” by Cree LeFavour (Chronicle Books). Makes about 4 servings.
Ingredients
11/2 pounds Brussels sprouts
1 tablespoon olive oil
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Directions
Trim the bottoms off the Brussels sprouts and pick off and discard any discolored leaves. Slice each one as thinly as you can, from the stem end up to the tip. When it becomes difficult to hold, lay it cut-side down on the cutting board and slice crosswise. Try to get consistently thin slices without driving yourself crazy.
Heat the olive oil in a large saute pan over high heat. Add the Brussels sprouts, red pepper flakes, and salt. Saute, stirring constantly, for 5 to 6 minutes, until the leaves color on the edges and serve.
Horseradish Smashed Potatoes
By Fiona Kennedy, from the December 2011 edition of Vegetarian Times magazine. Serves 8.
Ingredients2 pounds small Yukon gold or Dutch yellow potatoes, sliced into 1/2-inch thick rounds 1/3 cup crème fraîche, warmed1/4 cup finely chopped chives3 tablespoons peeled and grated fresh horseradish root, firmly packed
DirectionsBring potatoes and enough salted water to cover to a boil in pot over medium heat. Cook 15 minutes, or until tender. Drain, then return to crème fraîche, chives and horseradish in a bowl. Mash potatoes with wooden spoon, leaving chunks. Fold in crème fraîche mixture.
