Braised in oven, one pot (dutch oven) cooking! The Week, 2013. Serves 6. 325º oven.

Brown 6 chicken legs, skins removed  in batches, 1 TB vegetable oil until golden over med-hi heat.Transfer to a plate.

2 onions, sliced thin, 1TB unsalted butter. Soften onions until golden. Add spices, stir in & cook 1 min.

  • 4 garlic cloves chopped
  • 1½ Tb grated ginger
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp turmeric
  • ¼ tsp cayenne

Return chicken to pot, add 1 can (15oz) drained chickpeas, 2 cups or more chicken broth to cover  75% of  the chicken. Bring to a boil.

Cover and bake in oven 45-55 minutes until fork tender. remove chicken from pot and cover to keep warm.

Add 5 oz baby spinach, cover  5-7 minutes until wilted.

Stir in ¼ Cup Greek yogurt. Transfer chicken to deep dish and pour spinach, chickpea sauce on top. Sprinkle with ¼ Cup cilantro leaves.

 

 

 

Lentils Braised

November 5, 2012

From Williams-Sonoma 2012, 8 svgs

Saute vegetables and Bacon in frying pan medium heat

  • 3 oz diced bacon saute until fat rendered 4-6 min
  • 1 TB olive oil

Add diced vegetables, saute until softened 6-8 min

  • 1 onion diced
  • 1 carrot diced
  • 1 stalk celery diced

Add garlic, saute about 1 min

  • 2 cloves garlic minced

Turn heat up to med hi, add wine, cook 3-4 min to reduce liquid

  • ½ cup dry white wine
  • 1 bay leaf
  • 2 large fresh thyme sprigs

Add broth and lentils, bring to a boil, reduce heat, simmer covered 35-40 minutes

  • 3 Cups chicken broth
  • 2 cups dry lentils, rinsed, drained

Remove bay leaf & thyme sprigs, serve with duck confit or chicken thighs.