Chicken in Chile Verde

Chicken in Chile Verde
Author: 
Recipe type: Main Dish
 

Ingredients
  • 1 pound boneless chicken thighs, skinless if you like
  • 1 Tbsp. Driftless sunflower oil
  • ½ medium onion, diced
  • 1 tsp. coriander seeds
  • 6 cloves garlic, minced
  • 1-2 jalapeno chiles, seeds removed if you wish, chopped
  • 1 small poblano chile, seeds removed, chopped
  • 1 pounds of husked tomatillos, coarsely chopped
  • ½ cup chicken stock
  • juice and zest of 2 limes
  • ¼ c. cilantro, chopped
  • salt & pepper to taste

Instructions
  1. Rinse chicken thighs, pat dry with a paper towel, & season with salt & pepper.
  2. Set aside. In a medium/large sauté pan, heat oil.
  3. Add onion &coriander seeds & sauté for a minute or two.
  4. Add garlic & chiles & sauté for another minute.
  5. Add tomatillos & sauté for another couple minutes.
  6. Add chicken stock, lime juice, & zest & cook for a couple minutes.
  7. Puree with an immersion blender or in a food processor or blender & return to the pan. Bring to a boil & add chicken thighs.
  8. Reduce to medium heat & maintain a simmer uncovered for 25-30 minutes, until chicken is tender & juice runs clear when pierced with a knife in the center.
  9. Season with salt & pepper to taste & sprinkle with cilantro.
  10. Serve with sour cream, rice, roasted vegetables, & tortillas

 

Lemongrass Chicken Lettuce Wraps

Lemongrass Chicken Lettuce Wraps
Author: 
Recipe type: Main Dish
Serves: 4-6
 

Ingredients
  • Marinade:
  • 1 stalk fresh lemongrass, trimmed, cut into ½” pieces
  • 3 cloves fresh garlic OR 2 garlic scapes, cut into 1” pieces
  • 1 tsp. coriander seeds
  • 1 Tbsp. honey
  • 2 Tbsp. Asian fish sauce
  • 1 Tbsp. tamari
  • 1 lime, juice & zest
  • black pepper to taste
  • 1½ lb. boneless chicken breast or thighs, cut into finger sized strips
  • 8-10 leaves green leaf or butterhead lettuce
  • ¼ c. cilantro, coarsely chopped
  • 1/ 4.c. scallions, chopped
  • ¼ c. roasted salted peanuts, coarsely chopped

Instructions
  1. Combine marinade ingredients in food processor & pulse until not quite smooth (there will be some lemongrass fibers still present – it’s OK).
  2. Place in a non-reactive baking dish, stir in chicken to coat, cover, & marinate in fridge for 1-3 hours.
  3. Thread onto bamboo skewers & grill over medium-high heat for 2-4 minutes per side. Let cool a bit.
  4. Meanwhile, wash & dry lettuce leaves.
  5. Place a piece of chicken on each lettuce leaf, top with cilantro, scallions, & peanuts & serve.

 

Thyme Roasted Chicken with Fall Vegetables

Thyme Roasted Chicken with Fall Vegetables
Author: 
Recipe type: Main Dish
 

Ingredients
  • 2½ to 3 lb. whole chicken (preferably free-range organic)
  • 3 Tbsp. butter, softened
  • 3 Tbsp. fresh thyme leaves
  • ½ tsp. sea salt
  • ½ tsp. pepper
  • ½ onion, quartered
  • 1 lemon, quartered
  • 6-8 small russet potatoes
  • 4 medium carrots, halved lengthwise
  • 2 turnips, quartered
  • 1 medium sweet potato, cut into 6 pieces

Instructions
  1. Preheat oven to 400 degrees.
  2. Rinse chicken under cold water & pat dry.
  3. Mix 2 Tbsp. of the softened butter with the thyme leaves, salt, & pepper.
  4. Gently release the skin of the tail end & slide your hand under the skin, breaking the connection between the skin & flesh without breaking the skin.
  5. Rub the butter-thyme mixture onto the flesh below theskin as far as you can go.
  6. Stuff the inside cavity of the bird with the onion, lemon, thyme stems (& some more whole sprigs if you have them), & some more salt & pepper.
  7. Truss the legs over the opening & place the bird breast side up in a roasting pan.
  8. Roast for 30 minutes & add the vegetables, stirring them into any accumulated liquid at the bottom of the pan.
  9. Roast another 30 minutes or so, until the chicken juices run clear when pierced (a meat thermometer should read 180 degrees) & the vegetables are tender.
  10. Transfer to a serving platter & serve immediately or keep warm in the oven turned down to 250 degrees.
  11. Make a sauce with the drippings – over medium heat, add some flour to make a roux & whisk in chicken broth & white wine until desired consistency is reached.
  12. Save the bones & scraps to make broth