Archive for the ‘Chicken’ Category

This last week has been particularly crazy – we’ve been moving.  I haven’t cooked anything blog-worthy in a while, and I just unpacked our computer today.  There are boxes everywhere!  Oh, the joys of moving…

I made this Sweet Potato and Swiss Chard Gratin and Maple-Mustard Glazed Chicken at our friend, Robert’s, house.  He described the gratin as “Potato Magic”.  I used red swiss chard which gave this dish an amazing color.  It was creamy, sweet, and packed with good vitamins and minerals!  The chicken was slightly less healthy, but incredibly flavorful, and scrumptious.

NOTES: I found this recipe for the gratin on Smitten Kitchen, and I ended up halving the recipe.  It worked just fine, except I also forgot to account for the decreased cooking time.  The cheese on top browned a little longer than I would have liked, but it did not affect the taste.  I will include the original recipe, and if you decide to halve it, like I did, decrease the cooking time to about 30 minutes.

Sweet Potato and Swiss Chard Gratin
from Smitten Kitchen
Printable Recipe

1/4 cup (1/2 stick or 2 ounces) butter
1 small onion, finely chopped
3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
Pinch of freshly grated nutmeg
2 cups heavy cream or whole milk
2 garlic cloves, minced
2 tablespoons flour
2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh thyme
Fine sea salt
Freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyère cheese

Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.

Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it. Pour half of béchamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.

Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.

Maple-Mustard Glazed Chicken
adapted from Closet Cooking
Printable Recipe

4 -6 chicken breasts (pounded flat)
salt and pepper to taste
1/2 cup all-purpose flour
1 egg (lightly beaten)
1 cup Panko bread crumbs
4 tablespoons maple syrup
6 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
2 tablespoons brown sugar
1/2 teaspoon thyme (chopped)
1 tablespoon olive oil

Preheat oven to 400 degrees F.  Season the chicken with salt and pepper and set aside.  Set up dredging station – flour, egg, Panko.  Season all 3 with salt and pepper.  Dredge the chicken in the flour, then the egg, then the Panko.  Heat the oil in a pan, add the chicken and cook until golden brown on both sides, about 2 minutes per side.

Mix the maple syrup, Dijon mustard, whole grained mustard, brown sugar and thyme in a bowl.  Place the chicken on an aluminum foil lined baking sheet and brush the maple mustard mixture onto it heavily.  Bake oven for 10-12 minutes.  Enjoy!

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