Chicken with Broccoli Recipe

Stir-Fried Chicken with Broccoli – and I didn’t help

Last night just before dinner time, I found myself starring in my own version of This Old F@#$%ing House, scraping layers of paint off my basement banister in the interest of my After Flood Redo; covered in dust and minuscule pieces of paint. I’m hoping it isn’t the lead kind.

That’s why it felt so fantastic to delegate cooking to my capable husband, who has a deft hand with a knife and a frying pan, but hardly ever gets enough practice.

Freshly showered and wine glass in hand, I had the pleasure of watching someone else do the cooking. It was nice. I could get used to it.

He chops, he stirs, he cooks!

Chicken with Broccoli, Daddy-style

2 egg whites, lightly beaten
1 tablespoon cornstarch
1/2 teaspoon salt
1 pound boneless skinless chicken (husband likes thighs)
1/3 cup chicken broth
1/4 cup soy sauce
1/4 cup sake, dry sherry or white wine
1 tablespoon honey or brown sugar
1 head broccoli, trimmed and sliced into bite-sized pieces
1 tablespoon peanut oil
1/2 cup thinly sliced onion
2 garlic cloves, thinly sliced
1 hot chili pepper (optional)

Whisk the egg whites, 1 teaspoon cornstarch and salt in a a medium bowl.
Slice the chicken very thinly crosswise and add to the bowl, tossing to coat. Set aside.

In a small bowl, mix chicken broth, soy sauce, sake, honey and remaining cornstarch; set aside.

Blanch broccoli in a pot of boiling water 2 minutes, drain.

Heat the oil in a wok or large skillet over high heat. Toss in the onion, garlic and chili; stir until fragrant, about 1 minute. Add the chicken and stir until no longer pink, 3 minutes more.

Make a well in the center of chicken mixture; pour in soy mixture and bring to boil. Add the broccoli and stir everything together until evenly coated and thickened.

Serve with steamed rice.

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Copyright (c) 2007 FamilyStyle Food

Grilled Lemon Cumin Chicken with Favas and Feta

The weather pattern this week almost has me believing we’re living in California wine country or something. Here we are moving straight on to summer, and yet we’ve had a series of clear, warm, dry days followed by cool, breezy evenings that make me just want to live outside. I’m savoring it, because I’m counting on the return of our normal St. Louis days of heat and booty-spanking humidity. Well, dreading them, really. 

I’d love to live outside. I’ve been sitting out in the backyard, watching the grass grow (for real) and browsing through the pages of the various catalogs that pile up around here – Restoration Hardware, Pottery Barn, Smith and Hawken – that now have whole publications devoted to decorating the yard. I find the stylish photos very inviting, in a movie-set kind of way. And while I can easily imagine lounging on an oversized espresso-colored cushion and serving dinner on a 7-foot long dining table nestled under a big old olive tree with a chandelier hanging from it, I have to laugh.

When I insist on eating dinner in the backyard, we line up for a few thick coats of Deep Woods repellent and shovel dinner in real fast before hightailing it back inside.

In the spirit of the season, however, I made this Mediterranean-inspired chicken the other night. We ate it outside, pretty much unscathed.

I always buy fresh fava beans in the spring, because I love them. Although they require a tiny bit of extra work (double-peeling), they’re nothing like dried ones, which tend to need a lifetime of soaking and have a dry, starchy texture when cooked. Fresh favas are tender, sweet and greener than Kentucky Bluegrass. They’re also fun for kids to peel – the pods are thick and fleshy, and the beans inside rest on a fuzzy white lining like flannel pillowcases.


Copyright (c) 2007 FamilyStyle Food

 

 

Chicken Tagliata with Fennel-White Bean Salad


Chicken Tagliata

I’ve mentioned that I have a competitive cooking streak. You wouldn’t guess that if you met me though; I’m well behaved and you can take me places. I promise I won’t jump on the table at your favorite restaurant and demand an Iron Chef match with the staff.

The National Chicken Cooking Contest, with a grand prize of $100,000, is taking place Friday, May 4 in Birmingham, with 51 contestants – one from each state. I’ll be there, wearing my red satin sash, representing the state of Missouri.

We’re packing up the Odyssey with my pans and potholders. And the two kids. They’ve never seen me compete at a cook-off, but I don’t have any doubt about what they’re most looking forward to: swimming in the hotel pool.

Tune in next week for the full report!

Chicken Tagliata with Warm Fennel and White Bean Salad
Makes 4 servings

4 boneless, skinless chicken breasts
4 tablespoons fresh lemon juice, divided
4 tablespoons olive oil, divided
2 tablespoons buttermilk
1 teaspoon ground fennel seeds
1/4 cup fresh basil leaves, packed
1 1/2 teaspooons kosher salt, divided
1 small garlic clove, finely chopped
1 (15-ounce) can cannellini beans, drained
1 fennel bulb, stems trimmed, halved and thinly sliced crosswise
1/3 cup quartered grape tomatoes
1 teaspoon freshly grated lemon zest
1/4 cup Italian parsley leaves
1/2 teaspoon freshly ground black pepper
1 cup baby arugula
1/2 cup Parmigiano-Reggiano cheese curls

Butterfly each breast: cut 3/4 through center of thicker, long side of each chicken breast and open flat. Pound to an even thickness between two sheets of plastic wrap; place chicken in a large shallow baking dish.

Puree 2 tablespoons lemon juice, 2 tablespoons olive oil, buttermilk, fennel seeds and basil in a blender or mini food processor. Pour over chicken, turning to coat. Cover and marinate at least 15 minutes, and up to 2 hours.

In medium saucepan, mix together remaining lemon juice and olive oil, 1/2 teaspoon of the salt, garlic, beans, and sliced fennel. Place over medium heat and simmer about 2 minutes, or until fennel is crisp-tender. Remove from heat and gently stir in tomatoes, lemon zest and parsley.

Sprinkle chicken on both sides with the remaining teaspoon salt and pepper. Spray a large non-stick grill pan with cooking spray and place over medium high heat. Cook chicken 3 minutes per side.

Slice chicken into 1/2-inch thick slices. To serve, spread 1/4 cup arugula over each sliced chicken breast. Spoon fennel salad over arugula and top with cheese.

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Copyright (c) 2007 FamilyStyle Food