Cooking for Two - Bruce Weinstein [26]
STOVETOP CHICKEN AND RICE CASSEROLE makes 2 servings
In this simple meal of chicken, mushrooms, and wine, we’ve found that dried porcinis give the dish a more luxurious taste, even when the casserole’s made in a small batch. Substitute dried chanterelles for a less aromatic, more subtle dish; or dried black trumpets for a more assertive, slightly sweet mushroom flavor. If you have a white wine you’d like to serve with dinner, use cup in the dish, rather than the vermouth.
½ cup dried porcini (see page 9)
1 cup boiling water
2 bone-in chicken breast halves (about 16 ounces total)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon unsalted butter, at room temperature
1 tablespoon olive oil
1 large shallot, minced
1 small garlic clove, minced
cup dry vermouth, or more as necessary
1 bay leaf
¼ cup plus 2 tablespoons white rice
1. Place the dried porcinis in a small bowl and stir in the boiling water. Let stand for 20 minutes, or until the mushrooms are pliable and quite fragrant. Meanwhile, season the chicken breasts with salt and pepper and set aside.
2. Melt the butter with the olive oil in a 10-inch skillet, preferably cast-iron, or a 10-inch sauté pan set over medium heat. Add the chicken breasts skin side down and cook for 3 minutes. Turn, sprinkle the shallot into the pan between the chicken pieces, and cook for about 2 more minutes, or until the shallot softens. Sprinkle the garlic into the spaces between the chicken pieces and cook for 10 seconds before pouring in the vermouth and tucking the bay leaf into the sauce. Bring the mixture to a boil, scraping up any browned bits on the bottom of the pan. Continue cooking for about 2 minutes, or until the wine is reduced to a glaze.
3. Add the rice to the pan (do not let any grains rest on the chicken breasts), then pour in the mushrooms and their soaking liquid. (If desired, strain the liquid for any sand. Better mushroom varieties are less sandy, but still may include a few grains.) Shake the pan to distribute the rice evenly in the broth, then bring the mixture to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for about 18 minutes, or until the rice is tender. You may check the pan occasionally to make sure the rice isn’t sticking. If it is, stir, reduce the heat even further, and add 1 or 2 tablespoons of vermouth to the pan. Remove the pan from the heat and let it stand covered for 5 minutes before serving.
ARROZ CON POLLO makes 2 servings
Why deny yourself this Spanish casserole of chicken, sausage, rice, and shellfish just because you’re cooking for two? Better yet, it can be simplified somewhat to make it a quick, weekday meal using boneless chicken thighs (instead of a whole cut-up chicken) and shrimp (instead of clams or mussels). Keep the heat low so the rice doesn’t stick.
1 tablespoon olive oil
pound chorizo, preferably Spanish chorizo, cut into ½-inch rings (see Note)
2 boneless, skinless chicken thighs (about pound total)
1 small onion, finely chopped
1 medium garlic clove, minced
1 teaspoon chopped fresh rosemary, or ½ teaspoon chopped dried rosemary
1 teaspoon chopped fresh oregano, or ½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
teaspoon saffron threads (see page 13)
One 14½-ounce can diced tomatoes
¼ cup plus 1 tablespoon longgrain white rice
6 medium shrimp (30 to 35 per pound), peeled and deveined
½ cup fresh shelled peas, or ½ cup frozen peas, thawed
1. Heat a 10- or 12-inch skillet over medium heat. Swirl in the oil, then add the chorizo. Cook for 3 minutes, stirring frequently, until browned. Using a slotted spoon, transfer the sausage to a plate lined with paper towels to drain; do not toss out the pan drippings.
2. Return the skillet to medium heat and cook the chicken thighs in the pan drippings for about 6 minutes, until browned, turning once. Transfer them