Back from spending 3 days at my friends' houses in Everett. I cooked up a storm, and had a blast doing it!! The highlight of the trip was spending time with Colton (9 mos.). He wakes up HAPPY, and he was walking (holding my hands) a Drunken Sailor's walk, but nonetheless... He is a precious child. Anyhoo, I am back in the saddle again with this one I saw in the "Taste" insert of the Kirkland Herald:
(serves 6)
1 (4&12-5 lb.) chicken, cut into 8 pieces
4 sweet* onions, thinly sliced
1/4 cup plus 2 T. high-heat oil (like avocado*), divided
1/2 cup fresh lemon juice
3 T. Dijon mustard
3 cloves garlic, minced
Kosher* salt and freshly* ground pepper, to taste
3 cups low sodium* chicken broth, as needed
2 bay leaves (I love to harvest them from my farm!!*)
1 dried chile pepper (optional)
2 T. chopped fresh flat-leaf* parsley
Cooked basmati rice, or orzo
Combine chicken pieces, onions, 1/4 cup oil, lemon juice, mustard, and garlic in a sealable plastic bag or large bowl. Cover and refrigerate overnight. Preheat oven to 350. Remove chicken from marinade, and onions; set marinade and onions aside. Season chicken liberally with S&P. Heat remaining oil over med.-high heat in a large Dutch oven or ovenproof skillet with a lid. Cook chicken, in batches, on both sides until golden brown, about 5 min. Transfer to a plate and keep about 1 T. fat in the pan. Drain onions from marinade (keep marinade). Cook onions over med. heat, stirring often, until translucent, about 15 min. Nestle chicken in the onions and add reserved marinade and chicken broth to cover. Add bay leaves and chile pepper (if using). Bring to a simmer, cover and carefully transfer to the oven. Braise until chicken is cooked through and tender, about 1 hour. Sprinkle with parsley and serve over rice or orzo.
"You have the power to do incredible things!"
Have FUN today!!!
Love,
Machete Milletti
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