Kyle’s Kitchen
We had some really nice weather for the Fair last week, but I’m not sure how long it’s going to last. Here’s an Italian chicken recipe which makes a gravy, so mashed potatoes would be good with it. Like I always tell you, if you don’t want to use wine substitute with an equal amount of chicken stock.
Italian Vinegar Chicken
Neutral oil for frying the chicken 4 pounds chicken thighs trimmed of overhanging fat 2 tsp kosher salt 1 tsp black pepper 1 cup all-purpose flour for dredging only 1/4 cup olive oil 2 large white onions sliced root to stem 1/4” thick 12 cloves garlic halved 1 cup red wine vinegar 1-1/2 cups dry white wine 1 tbsp granulated sugar 1-1/4 cups low-sodium chicken stock 3 sprigs rosemary 3 large bay leaves 3 tbsp unsalted cold butter, cubed 1/4 cup minced flat-leaf Italian parsley Preheat oven to 350 and set the rack to the middle level.
Dry off the chicken pieces with paper towels and season with salt and pepper. Dredge the chicken in flour, shake off the excess, and place onto a parchment paper lined baking sheet.
Heat a large oven-safe pan to medium heat with a 1/4 inch of neutral oil (vegetable, avocado, etc). Once the oil is shimmering, add the chicken pieces skin side down and sear until golden (about 5 minutes) then flip and cook for another 3 minutes or so. Place the seared chicken onto a plate and repeat with the remaining pieces, working in batches to not overcrowd the pan.
Pour out the frying oil and wipe down the pan. Add the olive oil along with the onions and a pinch of salt. Saute the onions until soft (about 7-10 minutes), adding a splash of water along the way if they start to burn. Once they are soft, add the garlic and cook for another 3-5 minutes or until fragrant and golden.
Next, add in the white wine, vinegar, and sugar and turn heat to high. With a wooden spoon scrape the bottom of the pan to remove any brown bits. Boil for 5 minutes to reduce the liquid by about half.
Add the chicken stock, rosemary, and bay leaves and bring to a boil. Once boiling turn off the heat and add in the chicken pieces, skin side up. Cover the pan tightly with foil and place in the oven. Bake for 20 minutes then remove the foil and continue to cook until the chicken thighs reach at least 185-195f internally after checking with an instant-read thermometer (about 10-15 minutes).
Remove the pan from the oven and place the chicken pieces on a platter tented with foil to keep warm. Check the consistency of the sauce. If it is too thin for your liking, place the pan on a burner and bring to a boil for a few minutes to thicken.
Once satisfied, turn off the heat and remove the rosemary and bay leaves. Mix in the parsley. Whisk in one cube of butter at a time. Taste test the sauce and season with salt and pepper if required. Pour the sauce over the chicken and serve.
—kwc— I may have given you this recipe before, but it’s worth a repeat in case you haven’t tried them.
Four Ingredient Sticky Ribs
1/2 cup hoisin 1/2 cup ketchup 1/2 cup sriracha chili sauce (or any spicy sauce you prefer) 1 kg (2 lb) rack of pork spareribs, cut into individual ribs Salt Preheat the oven to 250. Combine the hoisin, ketchup and sriracha in a large bowl. Reserve 1/4 cup in a separate small bowl.
Season pork ribs with salt, then add them to the large bowl and toss until each rib is evenly coated. Transfer to a baking tray lined with foil. Place another sheet of foil on top and seal the bottom and top pieces to form a tight foil “bag.” Cook in the preheated oven for 2 hours.
Remove the ribs from the oven. Turn the oven up to 400.
Transfer the foil bag to a heat-proof surface. Remove the top layer of foil, being careful because the steam inside the bag will be hot. Line the baking tray with another clean piece of foil. Transfer the ribs to the lined baking tray and generously brush each rib with the sauce you reserved earlier. Place the tray back into the preheated oven, uncovered, for 5-10 minutes or until the edges of the ribs are just starting to char.
Remove the ribs from the oven and pile onto a serving plate. Serve with plenty of napkins. —kwc— Since it’s probably false fall, if you have any leftover mashed potatoes from the first recipe make this in the crockpot.
Crockpot Cube Steak
2 pounds cube steak 1 packet Lipton Onion Soup mix 1 medium to large onion, sliced (or 1 tbsp onion powder) 1 packet brown gravy mix 2 cans cream of mushroom soup Place cube steak at the bottom of the slow cooker.
Generously cover with Lipton Onion Soup mix.
Add sliced onions over the steak.
Sprinkle brown gravy mix evenly.
Pour in cream of mushroom soup.
Set the slow cooker on low for six hours.
Allow the magic to happen as the flavors meld and the gravy thickens.
Serve the cube steak with the caramelized onions over the top.
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