Wednesday, August 13, 2014

Recipe: Frano-Syrian Chicken

This is a delightful chicken dish, especially for a Fancy Night Dinner in the Summer. 

“As the name implies, this chicken recipe is a combination of French and Syrian cookery. If you prefer, the pine nuts can be ground and used to thicken the gravy. “Serve with French bread and cherry tomatoes” is the recommendation of the chef who created this dish. Definitely a “make it again” meal. (Recipe contest entry: Charles Perry, North Hollywood, CA)”—The Garlic Lovers’ Cookbook (1980)


2- to 3-lb broiler-fryer chicken, cut into “frying pieces (wings, legs, thighs, deboned breast cut into quarters),” fat and skin removed
5 cloves fresh garlic, peeled
2 large lemons
2 Tbsp oil or clarified butter
1 C dry white wine
¼ C pignoli (Italian pine nuts), browned: either put them in a 350o oven for about 20 minutes until they are “evenly beige,” or fry in a little oil or butter over very low heat, stirring constantly, until light brown
1 tsp parsley, minced
1 tsp salt
¼ tsp pepper

Press 3 garlic cloves through a garlic press onto chicken pieces and rub all over. Let chicken pieces stand 10 minutes. Squeeze juice of 1 lemon onto chicken pieces and marinate chicken in garlic and lemon for 20 minutes, stirring once or twice. Wipe garlic off chicken pieces, pat dry with a paper towel, and reserve marinade. Fry chicken in oil or clarified butter over high heat, starting with drumsticks, until meat stiffens and browns. Add wine and marinade, bring to a boil, then reduce heat and simmer covered over low heat for 25 minutes. When chicken is done, remove from skillet, sprinkle with parsley, and keep warm. Add juice of second lemon to skillet along with remaining 2 garlic cloves, pressed, and reduce pan juice over highest heat for 5 minutes. Season sauce with salt and pepper, add pine nuts, and serve gravy over chicken.
Serve with Sauteed zucchini and Creative Cooking risotto for Fancy Night Dinner

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