Fried Chicken

Up to about two weeks ago, I swore that I would never ever try to deep fry anything at home. I was less concerned about how bad fried food is for my health than I was about third degree burns, overflowing and spattering hot oil, and grease fires. My husband has a deep love for fried chicken (I am a pretty big fan as well) and has often begged me to make home made fried chicken. Although we found a few places in the city with pretty good fried chicken, nothing compared to the fried chicken my husband recalled eating after a night out on the town at a little known place in Queens called Palace Fried Chicken, or PFC (yes, really). He was convinced I would be able to replicate it at home. About two weeks ago, I decided to throw caution to the wind. Well, more accurately, after spending a few hours reading food blogs about how to make amazing fried chicken without burning the apartment down, I decided to try my hand at fried chicken. It seemed from everything I read that the key things to remember were: (1) soak the chicken in buttermilk for as long as possible to get very moist meat, (2) double coat the chicken to get a very crispy exterior, and (3) make sure the oil is neither too hot nor too cold.

The temperature of the oil is what made me the most nervous -- too cold and the chicken will get soggy, too hot and the chicken will burn before it cooks through. To make matters worse, I didn't have a thermometer that could have helped me if a recipe called for a particular temperature. So, I had to rely on the old fashioned test of flicking some flour into the oil to see if it immediately sizzled. The first two pieces I fried did come out slightly burnt because I waited a tad too long for the oil to heat up (it was smoking, which means I let it get too hot). However, I learned my lesson and discovered the key is to keep the heat between medium and medium-low, which seems counterintuitive. The chicken, when it hits the oil, should sizzle but not too ferociously. I also read that using butter or olive oil for deep frying is not ideal so I stuck to canola oil. Finally, you should not use too much oil in your frying pan because it could overflow. I used a wide shallow wok, which was ideal for frying 3 pieces of chicken at a time.

The second thing I learned is that soaking the chicken in buttermilk makes a huge difference. Although most recipes call for an overnight soak, I was only able to allow the chicken to soak for about 6 hours. Even after just 6 hours, the chicken was extremely tender and my husband claimed he could taste the buttermilk in the final product. A lot of recipes also call for brining the chicken. I followed a tip from Padma Lakshmi's book Tangy Tart Hot & Sweet (a gift from someone at work who overestimated my love of Top Chef; to be fair, a lot of the recipes look interesting) and soaked the chicken in salted buttermilk, which combines the two steps (although Padma Lakshmi uses milk rather than buttermilk).

The below recipe is an amalgam of tips, tricks, and suggestions from a variety of recipes. I have made fried chicken two times now and both times have been a resounding success. Now, I can't wait to try other deep fried goodies!

Fried Chicken

Ingredients

1 whole chicken, cut into eighths
2 cups canola oil

For Brine
2 1/2 cups buttermilk
5 tsp kosher salt
4 tsp hot sauce

For Coating
1 1/2 cup flour
1 tsp amchoor or dried mango powder (optional; you can find this easily in most Indian supermarkets)
1 tsp cayenne
1 tsp garlic powder
2 tsp kosher salt
1 tsp paprika
1 cup corn flakes, crushed
3 eggs, beaten in a shallow bowl

Directions

1. Mix the buttermilk, hot sauce, and salt together in a large bowl. Add chicken and soak for at least 6 hours or up to 10 hours.

2. Mix the flour, corn flakes, salt, cayenne, garlic powder, paprika, and amchoor powder in a shallow bowl. Dip each piece of chicken in the flour mixture, then the beaten egg, and again in the flour mixture. Coat each piece thoroughly and set aside on a large plate.

3. Heat the oil over medium heat until hot but not smoking. The oil is ready when a speck of flour begins to immediately sizzle when it hits the oil (Another test is to place the handle of a wooden spoon into the oil -- if the oil immediately bubbles up around the handle, it is ready.) Fry the chicken 2 or 3 pieces at a time to avoid crowding the pot for about 6 minutes per side (more or less time may be required based on the size of the piece).

4. Once the chicken pieces are golden brown, remove from the oil and place on a plate covered with a few layers of paper towels to soak up the excess oil. Sprinkle with a little kosher salt if desired.

Makes 4 servings.

Coq Au Vin

I have been teased in the past by friends who find it amazing just how much I love chicken and how often I will order it at even the nicest restaurants. I think my prediliction stems from my upbringing as my mother would make chicken curry pretty much on a weekly basis for me. I also gave up red meat for several years and so I relied on chicken even more during those years. I recall during my senior year of college (part of my non-red meat eating days), when I was finally off the university meal plan, I would buy a pack of boneless, skinless chicken breast every week to cook for the week's dinner (I wasn't very adventurous back then). I was the only one of my roommates who ate any meat and there was inevitably some controversy over the "chicken bag", aka the plastic grocery bag that contained the chicken breast pack. Being a little bit more laid back about bacteria in those days, I somehow always forgot to separate out the "chicken bag" and threw it into the house's collection of plastic bags. My roommates were disgusted at the thought of inadvertantly using the "chicken bag." Now that I think about it, the ongoing "chicken bag" controversy is likely responsible for my reputation for excessively loving chicken.

I still love chicken just as much today but I try to avoid boneless, skinless chicken breast, which frankly tastes like cardboard to me these days. I have been trying to master several classic chicken recipes and have already blogged about chicken with 40 cloves of garlic and Zuni Cafe's roast chicken. Last weekend, I decided to try my hand at coq au vin, a rustic French dish traditionally made with an old rooster (while I would love to try old rooster, I made do with a whole cut up chicken). The dish is essentially a braise and perfect for the continuing dreary weather in New York (it snowed on the first day of Spring!). I used a combination of two recipes -- a Barefoot Contessa recipe I found on the Food Network site and a recipe from Molly Stevens' book, All About Braising, which I have discussed before. I used a very cheap red wine for this recipe, which did not hurt the flavor of the dish at all. I also decided to strain the sauce after the braising period for aesthetic purposes but that is completely unnecessary. I served this with mashed potatoes and roasted cipollini onions, instead of the traditional pearl onions.

Coq Au Vin

Ingredients

1 3 - 4 lbs. whole chicken, cut into eighths
4 ounces bacon, diced (I had to use turkey bacon because my husband does not eat pork)
kosher salt & pepper
1/2 lb. carrot, peeled & diced
1 yellow onion, diced
2 or 3 cloves garlic, sliced
2 Tbsp brandy
1/2 bottle (375 ml) dry red wine, such as a Burgundy
1 cup + 2 Tbsp chicken stock
1 Tbsp + 1 tsp fresh thyme
3 Tbsp fresh parsley, chopped
1 bay leaf
2 Tbsp butter
1 Tbsp tomato paste
olive oil
flour for dredging, about 1/2 cup
1/2 lb. cremini mushrooms, cut into quarters
2 Tbsp Marsala wine

Directions

1. Preheat the oven to 325°F.

2. In a large Dutch oven, cook the diced bacon over medium heat until well browned and crisp on the outside but with some softness remaining inside. If using turkey bacon, you may need to add a touch of olive oil. Transfer the bacon to a plate lined with paper towels.

3. Season the chicken all over with salt and pepper. Spread the flour on a wide shallow dish and dredge each piece of chicken, shaking off any excess flour.

4. Add one tablespoon of butter to the rendered bacon fat (if using turkey bacon, you will likely have to add a tablespoon of olive oil) and heat over medium-high heat. When the butter has melted, ease the dredged chicken pices, skin side down, without crowding the pot. Brown well on each side, around 7 to 10 minutes total, until a deep golden brown crust forms. Transfer the chicken to a large platter to catch the juices and repeat the process with all the remaining chicken pieces. Lower the heat a touch if the second batch of chicken pieces begin to burn.

5. Pour off any excess fat from the pot, and then add a tablespoon of butter and melt over medium heat. Add the onion and carrot and saute until the vegetables are beginning to soften and are flecked with brown, about 4 minutes. Add the garlic and bay leaf and cook for another minute. Add the tomato paste and smear throughout the vegetables.

6. Add the brandy and bring to a boil to deglaze, scraping the pot with a wooden spoon to dislodge the crust that should have formed at the bottom of the pot. When the liquid is almost gone, raise the heat to high and add the red wine, 1 tablespoon thyme, and 2 tablespoons of parsley and bring to a boil. Lower the heat to medium-high and simmer rapidly until the wine reduces by about half, about 15 minutes. Stir in the reserved bacon and the stock and bring to a boil.

7. Add the chicken pieces back to the pot. Make sure to place the chicken breasts back in the pot skin side down balanced on top of the other pieces (this helps prevent the breasts from drying out). Pour in any juices that collected as the chicken sat and bring to a simmer. Cover the pot and place on a rack in the lower third of the oven to braise.

8. After 15 minutes, turn the breast pieces over with a tong. At the same time, make sure the liquid is not bubbling too fiercely. If it is, lower the heat by 10 or 15 degrees. Continue to braise for another 45 minutes or until the breasts and dark meat are fork-tender.

9. While the chicken braises, heat a tablespoon of olive oil in a frying pan. Add the mushrooms and saute until they start giving off their liquid. Sprinkle with salt, pepper, and thyme. Once the liquid is almost evaporated, add 2 tablespoons of chicken stock. Once the chicken stock evaporates, add the Marsala wine and saute until the mushrooms are browned nicely.

10. When the chicken is fork-tender and pulling away from the bone, transfer the chicken to a deep platter or serving dish and cover loosely with foil to keep warm. Let the braising liquid settle for a moment and then, with a wide spoon, skim off as much surface fat as you can without being overly fastidious. Strain the solids out of the braising liquid and return the liquid to pot. Place the pot over high heat and bring the juices to a boil. Reduce the juices until thickened to the consistency of a vinaigrette, about 10 minutes. Lower the heat and add the mushroom mixture. Spoon the sauce over the chicken pieces, sprinkle with the remaining chopped parsley, and serve.

Makes 4 servings.

Chicken with 40 Cloves of Garlic

I have been dying to make Ina Garten's, better known as the Barefoot Contessa, recipe for chicken with 40 cloves of garlic ever since I saw this post on the Amateur Gourmet site. I adore garlic and throw it into almost every savory recipe, whether or not it calls for garlic. However, for some reason, when I first brought up the recipe to my husband, he was hesitant about it. According to him, several months later, when he suggested making the recipe, I was in turn hesitant about it because I thought it could be bland. So, this recipe languished for over a year in my recipe book. All this hesitation was ultimately pointless as the chicken was phenomenal!

It is amazing how just a few ingredients combine and concentrate to create such heightened flavors. Don't be afraid of the amount of garlic this recipe calls for as the garlic really mellows out, becoming almost sweet, during the cooking process. Although the recipe states that the chicken is "bland" without the sauce, I found the chicken to be very chicken-y, in a good way. I briefly considered omitting the Cognac as it required buying an overpriced tiny bottle just for the recipe but I am glad that I ended up splurging because it adds a great dimension to the dish. I also recommend using fresh thyme, as the flavor was also very evident in the final product. Finally, make sure to season the chicken thoroughly and be very patient with the initial browning as that is when most of the flavor is developed (as in most if not all braising dishes). I served this dish with roasted baby potatoes, flavored with some of the remaining fresh thyme and the Christmas truffle salt, and roasted broccoli, which deserves and will soon get its own post.

Chicken with 40 Cloves of Garlic

Ingredients

3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths (I used just one chicken)
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream (I used light cream)

Directions

1. Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside. (I cheated and used pre-peeled cloves of garlic I got from Trader Joe's, which did not hurt the flavor of the dish at all and saved me a ton of time and frustration.)

2. Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat (If you are making just one chicken like I did, use half the amount of butter and oil. The chicken will give off plenty of its own fat). In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate.

3. Add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

4. Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Makes 4-6 servings.

Arroz Con Pollo

One of my husband's absolute favorite dishes is arroz con pollo. For years, he begged me to make it for him on a regular basis and though I tried many times, I could never find a recipe that I thought was a keeper. For example, Tyler Florence's recipe is perfectly serviceable, except that it calls for way too much cumin and I disliked the consistency of the chicken. I have also tried recipes that call for the addition of beer like this one, which really did not work for me as the alcohol overwhelms the taste of the dish. I think the problem is that arroz con pollo is such a staple in so many latino households, that every family has their own recipe, which varies not only by taste but also by each family's regional roots.

I finally hit upon the perfect recipe for my husband's and my tastes when I took matters into my own hands and created a recipe that is a hybrid of two recipes -- a 2007 recipe from Gourmet highlighted on Smitten Kitchen and an America's Test Kitchen recipe. Both recipes had aspects I liked and disliked so I had a lot to draw from. My version of arroz con pollo, which I fully admit likely is not very authentic, makes a lot -- we ate this for 3 days straight and still had some leftover. This is the type of recipe that gets better overnight so leftovers are not a problem.

Arroz Con Pollo

Ingredients

1 3 1/2 - 4lbs whole chicken, cut up into 8 pieces
6 medium garlic cloves, minced
1 1/2 tsp dried oregano
1 Tbsp plus 2 tsp distilled white vinegar
ground black pepper
3 1/4 tsp salt, plus more to taste
2 Tbsp olive oil
1 medium onion, chopped fine (about 1 cup)
1 green, red, yellow, or orange pepper, chopped fine
1/4 cup cilantro, minced
1 3/4 cup chicken stock
3/4 cup water
1/4 tsp cayenne
1/2 tsp cumin
1 tsp paprika
1 or 2 bay leaves
1 can (8 oz.) tomato sauce
3 cups long grain rice
1/2 cup green olives stuffed with jalepenos, halved
2 Tbsp capers
1/2 cup jarred pimentos, cut into strips

Directions

1. Mash one-half the minced garlic with 2 tsp of salt, then transfer to a large bowl. Stir in 1 tablespoon of vinegar and 1 teaspoon oregano. Toss chicken with marinade until coated and marinate, covered and chilled, for at least 15 minutes and up to 2 hours.

2. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add onions, bell pepper, and the rest of the garlic. Saute until softened, about 4 to 5 minutes.

3. Add cumin, cayenne, oregano, paprika, 1/2 tsp oregano, 1 1/4 tsp salt, and bay leaves. Cook, stirring, 1 minute. Add 2 tablespoons of cilantro and stir to combine.

4. Push vegetables to side of the pot and add half the chicken pieces skin side down. Increase heat to medium high heat. Cook without moving chicken, until outer layer becomes opaque, 2 to 4 minutes. Using tongs, flip chicken and cook on second side until opaque, another 2 to 4 minutes. Remove chicken to a platter. Repeat same process with remaining chicken pieces.

5. Add rice to the vegetables and saute together for 30 seconds. Add broth, tomato sauce, and water; stir to combine. Bring to a simmer.

6. Lower heat to medium low heat. Scatter olives and capers. Nestle chicken pieces throughout the rice. Cover pot with parchment paper and a tight lid. Allow to cook for 20 to 30 minutes, stirring once or twice. If liquid seems to evaporate too quickly, add a small amount of chicken broth.

7. Once the chicken and rice are cooked through, turn off heat. Remove chicken pieces from pot. Remove chicken skin and discard. Using two spoons, remove the meat from the bones and discard bones. Toss chicken meat with remaining cilantro, 1 tablespoon olive oil, 2 teaspoons vinegar, and salt to taste.

8. Add the chicken back to the rice and stir. Scatter pimento strips. Taste for seasoning and add salt to taste if necessary.

Makes 6-10 servings.

Zuni Cafe's Roast Chicken and Bread Salad

If you Google "Zuni Cafe Roast Chicken," you will find quite a number of foodie bloggers waxing poetic about the miracle of Judy Roger's recipe. Zuni Cafe is, of course, Judy Roger's restaurant in San Francisco. I had the privilege of eating at Zuni Cafe during a vacation last summer to San Francisco and Sonoma wine country. Among other seasonal and delicious dishes, my husband and I ordered the roast chicken for two, which comes with bread salad. I have to admit that I was a little skeptical about paying quite so much for chicken and a salad made mostly out of bread. Happily, I was proven wrong because the chicken was phenomenal -- perfectly seasoned, with super moist meat (including the breast meat) and crackly brown skin. It is what roast chicken should be but rarely ever is. The bread salad also surprised me -- it provides great texture and the perfect vehicle for soaking up delicious chicken juices.

I had not really considered trying to replicate the dish at home as I had a go-to recipe that I made quite often. As a lot of roast chicken recipes do, my recipe called for lots of butter and herbs stuffed under the skin, lemon halves and garlic cloves stuck into the cavity, trussing the chicken, and a bed of celery and onions. Judy Roger's recipe, on the other hand, requires no butter or oil, no added vegetables (inside or outside of the chicken), and even foregoes trussing. The secret is using a small-ish chicken, patting the chicken very, very dry, and salting the chicken generously a day or two before roasting (a sort of dry brine). The chicken is then roasted at a very high temperature (which inevitably creates an extremely smoky apartment and an oil-spattered stovetop). This method relies on the chicken skin to provide all the fat needed and the salt to make the meat succulent. I have to say -- I am not sure I will ever use my original recipe again! What I produced in my kitchen was surprisingly very close to what we had in the restaurant. I have since made this recipe three different times, and it has been a success each and every time.

The original recipe is famously very long and wordy. None of the steps in the recipe is difficult, however. I used Smitten Kitchen's shortened version as a starting point and tweaked it ever so slightly below.

Zuni Cafe's Roast Chicken

Ingredients

One small chicken, 2-¾ to 3-½-pounds
4 tender sprigs fresh thyme, marjoram, rosemary or sage, about ½ inch long
¾ tsp salt
¾ to 1 tsp freshly cracked black pepper

Directions

1. One or two days before roasting, remove and discard the lump of fat inside the chicken. Rinse the chicken and pat very dry inside and out. Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Using your finger, shove an herb sprig into each of the 4 pockets. Season the chicken liberally all over with salt and pepper. Season the thick sections a little more heavily than the skinny ankles and wings. Sprinkle a little of the salt just inside the cavity, on the backbone. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.

2. The day you intend to roast the chicken, remove the chicken from the refrigerator and allow to come to room temperature.

3. Preheat the oven to 475°F. Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the roasting pan or skillet over medium heat and spray with non-stick spray.

4. Wipe the chicken dry and set it breast side up in the pan. It should sizzle. Place the pan in the center of the oven and listen and watch for the chicken to start browning within 20 minutes. If it does not, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce temperature by 25 degrees.

5. After about 30 minutes, turn the bird over. Roast for another 10 to 20 minutes, depending on size, then flip back over to recrisp the breast skin, another 5 to 10 minutes.

6. Remove the chicken from the oven and turn off the heat. Lift the chicken from the roasting pan and set on a plate. Carefully pour the clear fat from the roasting oven, leaving the lean drippings behind. Add about a tablespoon of water to the hot pan and swirl it. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape to soften any hard golden drippings. Taste - the juices will be extremely flavorful. Reserve for the Bread Salad.

Zuni Cafe's Bread Salad

Ingredients

Generous 8 ounces slightly stale chewy, peasant-style bread (not sourdough)
6 to 8 Tbsp mild-tasting olive oil
1½ Tbsp Champagne vinegar or white wine vinegar
Salt and freshly cracked black pepper
2 Tbsp pine nuts
2 to 3 garlic cloves,
¼ cup slivered scallions (about 4 scallions), including a little of the green part, slivered
2 Tbsp lightly salted chicken stock (or chicken drippings from the Zuni Cafe Roast Chicken)
A few handfuls of arugula, frisée, or red mustard greens, carefully washed and dried

Directions

1. Preheat the broiler. Carve off all of the bottom and most of the top and side crusts from your bread. Cut bread into 2 to 3-inch chunks. You should get about 4 cups. Toss them with just a tablespoon or two of olive oil, lightly coating them, and broil them very briefly, just to lightly color the edges.

2. Toast the pine nuts in a skillet and set aside.

3. Combine about ¼ cup of the olive oil with the vinegar and salt and pepper to taste. Toss about ¼ cup of this tart vinaigrette with the torn bread in a wide salad bowl; the bread will be unevenly dressed. Taste one of the more saturated pieces. If it is bland, add a little salt and pepper and toss again.

4. Heat a spoonful of the olive oil in a small skillet, add the garlic and scallions, and cook over medium-low heat, stirring constantly, until softened. Scrape into the bread and fold to combine. Fold in the pine nuts and arugula or other greens. Dribble the chicken stock or drippings over the salad and fold again. Taste a few pieces of bread - a fairly saturated one and a dryish one. If it is bland, add salt, pepper, and/or a few drops of vinegar, then toss well.

Note: The recipe for the bread salad also calls for 1 tablespoon dried currants plumped in 1 tablespoon red wine vinegar and 1 tablespoon warm water for ten minutes or so. I omitted the currants as I am not a huge fan of the sweet/savory combination.

Makes 2 to 4 servings.

Chicken and Rice Casserole

I haven't made a casserole in ages. The last time I made a casserole was in college, when I followed a recipe on the back of a Stove Top Stuffing box, which involved using (gasp!) condensed cream of mushrooom soup. At the time, I was quite proud of my creation. In my defense, it was the first and only time I ever cooked with condensed soup. When I first met my husband, I was thrilled when he offered to make me dinner one night. Lo and behold, he made me the same exact Stove Top Stuffing chicken casserole!

The other day, I ran into this recipe on the Simply Recipes site for a chicken rice casserole using only fresh ingredients. I was a little hesitant about the recipe at first as I was afraid it would be bland and it semed to require some unneccessary steps. However, I had no reason to worry -- the casserole was great! It had that nostalgic casserole taste without the sodium overload that results from using condensed soup. I halved the recipe and used basmati rice, light cream, and fat free sour cream, all of which worked just fine. I added my tweaks and also consolidated some of the steps to Elise's recipe below.

Chicken and Rice Casserole

Ingredients

1 1/4 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry
Salt and pepper
Olive oil
1 small onion, chopped
1 or 2 cloves garlic, minced
1/4 lb cremini mushrooms, sliced
2 Tbsp dry vermouth
2/3 cups low sodium chicken stock
2 Tbsp light cream
1/4 cup fat free sour cream
1/2 cup raw long grain white rice
3/4 tsp kosher salt
1 teaspoon of poultry seasoning
1/4 tsp paprika
1 Tbsp chopped fresh parsley

Directions

1. Preheat oven to 375°F.

2. Heat 1 Tbsp olive oil in a large sauté pan on high or medium high heat (hot enough to brown but not burn). Sprinkle a little salt on the bottom of the pan. Sprinkle salt, pepper, and half the poultry seasoning all over the chicken pieces. Brown the chicken pieces on 2 sides, about 1-2 minutes. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.

3. Lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic and cook 30 seconds more.

4. Raise heat to medium high and add the mushrooms. Sprinkle the paprika. Fry until the mushrooms give off their liquid and start to brown.

5. Deglaze the pan with the dry vermouth and let it reduce to about half a tablespoon. Add the rice and fry with the mushroom onion mixture for about 30 seconds. Add back the chicken and the juices that have collected in the bowl. Add the remaining poultry season and mix all the ingredients together.

6. Add the chicken stock and remove from heat. Add the light cream, sour cream and 3/4 tsp kosher salt. Mix to evenly distribute the ingredients.

7. Spoon everything into an 8X8 baking dish. Cover tightly with aluminum foil and bake for 45 minutes.

8. Remove foil. If the casserole is too liquidy, let it cook several minutes more uncovered, until the excess liquid has evaporated away (I did not have this issue). Sprinkle with fresh parsley before serving.

Makes 4 servings.

Buffalo Chicken Wings

I love bar food as much as the next person but buffalo chicken wings are my absolute favorite. I am fairly picky about my wings, however, and often find fault with the wings I find at most sports bars -- too mushy, too small, not spicy enough, too fratty, etc. I didn't dare make them at home due to my fear of deep frying until I found this recipe on the wonderful food blog, Simply Recipes. Elise's recipe is ingenious as it calls for broiling rather than deep frying the wings. The broiling method gives the wings a wonderful char that you can usually only get from grilling. The marinade is given some depth by adding several different types of heat to the usual hot sauce and butter -- paprika, cayenne, and black pepper -- each of which hits you in a different part of your tongue. I have reproduced Elise's recipe below with some slight modifications. Elise also has a recipe for blue cheese dip that I have yet to try. I just stick to bottled low fat blue cheese salad dressing for these wings -- yes, Kraft works just fine for bar food.

We had these wings with Artichoke Basille's Pizza, which deserves its own post. However, after standing in the cold for 20 minutes, the ornery guy behind the counter threw our three slices (2 margarita and one artichoke basil) into a small box that threatened to fall apart the whole way home. By the time we got home (and we made quite the trek for this pizza), the slices had melded into one, which was less than ideal for photography. Our love of the pizza is such, though, that we will be going back.

Buffalo Chicken Wings

Ingredients

2 lbs chicken wings (about 12 wings)
3 Tbsp butter, melted (I have used less than called for with good results)
4 Tbsp bottled hot pepper sauce (I prefer Frank's Original)
1 Tbsp paprika
1/2 tsp salt
1/2 tsp cayenne pepper
1/4 tsp black pepper

Directions

1. Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. I always look for wings that are already cut up as I HATE this step.

2. Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces. Allow chicken to marinate at room temperature for about half an hour in baking pan you will use for broiling (I have skipped the marinating step without too much of a decline in the flavor). Reserve the 2 tablespoons of marinade for coating after the pieces come out of the oven.

3. Broil chicken wings 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.

Makes about 24 wings.