Kyle’s Kitchen
Tired of the same old chicken dishes you always make? Here’s one that will make you think you are in the south of France. If you don’t have vermouth you could substitute with dry white wine.
Braised Chicken Thighs
8 small (about 3 pounds) bone-in, skin-on chicken thighs Sea salt and freshly-ground black pepper 2 tbsp extra-virgin olive oil 1/2 cup finely-chopped onion 1 tbsp minced garlic 1/2 cup dry vermouth 1/2 cup low-sodium chicken broth 1 tsp dried herbes de Provence 1 tbsp grated lemon zest plus more for garnish 3 tbsp fresh lemon juice 1/2 cup pitted black olives 1 ounce thinly-sliced prosciutto
Preheat the oven to 350.
Season the chicken thighs with salt and pepper. In an ovenproof Dutch oven over medium- high heat, warm the olive oil. Add the chicken and cook, turning occasionally, until brown on all sides, 10 to 15 minutes (reduce the heat to medium if the chicken browns too quickly).
Transfer the chicken to a plate and drain off all but a sheen of fat from the Dutch oven.
Reduce the heat to medium and add the onion. Cook, stirring, until the onion is tender, 2 to 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds more.
Remove the Dutch oven from the heat and add the vermouth and chicken broth, taking care not to let the liquid spatter. Return the Dutch oven to the heat and bring to a boil; boil, stirring with a wire whisk to loosen any browned bits from the bottom of the pan, until reduced by about 1/4 cup, 3 to 5 minutes.
Stir in the herbes de Provence, lemon zest, and lemon juice.
Return the chicken to the Dutch oven; cover and transfer to the oven. Bake for 20 minutes.
Uncover; add the olives and sprinkle the prosciutto on top of the chicken. Re-cover, return to the oven, and bake until the internal temperature of the chicken registers 180°F (82°C) on an instant-read thermometer, 10 to 15 minutes more.
Divvy the chicken, olives, and prosciutto bits among four shallow bowls, pour a spoonful of sauce over each, sprinkle with lemon zest, and serve.
—kwc— Since we’re already in France, how about a ready-in-15-minutes buttery fish dish?
Butter Baked Fish
Four (6-ounce) chunky, white fish fillets (such as cod or pollack) preferably sustainably caught, skinless if desired 3 tbsp unsalted butter cut into small pieces Sea salt and freshly-ground black pepper Preheat the oven to 400. In a roasting pan or rimmed baking sheet, arrange the fish fillets, skin side down.
Scatter the butter on top of the fish. Season well with salt and pepper.
Roast until the fish is cooked through and a knife inserted into the thickest part of the fillet reveals completely opaque flesh, about 10 minutes.
Serve each piece of fish with a little drizzle of the butter from the roasting pan.
—kwc— This one is not from France, but French is in the name so we totally have a theme going on this week.
Very Berry French Toast
12 cups French bread 8 large eggs 2 cups milk 2 tsp vanilla extract 1 tsp cinnamon 2/3 cup brown sugar 1 cup strawberries sliced 1/2 cup blueberries 1 tsp nutmeg 1-2 tbsp powdered sugar Maple syrup Grease a 9x13 casserole with vegetable oil or butter. Cut up French bread into cubes and add to casserole.
In a large bowl, combine eggs, milk, vanilla extract, cinnamon, and brown sugar. Whisk mixture and mix well. Pour mixture into the casserole.
Slice strawberries. Top casserole with strawberries and blueberries.
Wrap the casserole with saran wrap and refrigerate for four hours, or up to overnight.
Preheat the oven to 350. Bake for 35-50 minutes. Check at the 35-minute mark, and if it is not done bake for longer.
Sprinkle it with powdered sugar.
Serve with maple syrup and enjoy!
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