How to Roast a Lamb_ New Greek Classic Cooking - Michael Psilakis [67]
Brine the chicken overnight (see page 74).
Marinate the chicken for at least 4 hours, or overnight. Cover it with plastic wrap and press the plastic down onto the surface, to exclude air.
Bring the chicken to room temperature. Meanwhile, put the potatoes into a small pot of liberally salted cold water and bring to a boil. Simmer until crisp-tender, about 3 to 4 minutes. Drain well and slice ½ inch thick. Reserve.
Preheat the oven to 375°F. Lift the chicken pieces from the marinade, allowing the liquid to drain away. Season the skin with a little kosher salt and pepper. In a 12-inch ovenproof skillet, heat a thin film of blended oil over high heat. When the pan is very hot, add the chicken halves skin-side down and don’t move them at all until you get a nice golden sear, about 3 to 4 minutes. Turn over and cook for 2 minutes more. Spoon off some of the fat and turn the chicken pieces skin-side down once again. Transfer the pan to the oven and cook for 15 minutes.
Meanwhile, in a second pan, heat a thin film of extra-virgin olive oil. Add the peppers and sauté until softened. Add the potatoes, lemon slices, and oregano and continue to sauté until golden brown.
Transfer the chicken to absorbent paper, on a platter, skin-side up. Keep warm, uncovered, in the turned-off oven. Discard most of the fat from the skillet and place over medium-high heat. Deglaze the pan with the lemon juice and water. Stir in the Garlic Purée or butter and lemon slices and remove from the heat. Season with salt and pepper. Transfer the vegetables and pan juices to a large platter and place the chicken on top. Drizzle with a little olive oil and scatter with the fresh herbs.
Instead of serving with peppers and potatoes, shred the cooked chicken and toss with some cooked orzo, pitted black olives, strips of roasted pepper, sun-dried tomatoes, feta cheese, and fresh herbs, and perhaps some caperberries or pepperoncini. Now you’ve got a fantastic Greek chicken salad.
If you use store-bought imported red peppers, don’t add them until the potatoes are golden and you’ve deglazed the pan.
MAKING YOUR OWN COOKBOOK
I always ask young cooks in my kitchens to keep a notebook at their stations to make notes and keep track of adjustments to the recipes that they are cooking. When you cook, keep notes on scrap paper. Then, when you’ve got the recipe down exactly the way you like it, transcribe it and your notes into a nice leather-bound journal; it will be your own personal cookbook. The recipes you include might be my recipes, or dishes from someone else’s book, or something you saw on TV. Make sure to keep notes on how you changed each recipe. Gradually, you will become known for your special dishes, and friends and family will say, “Hey, can you bring that great whatever-you-made-the-last-time-I-was-at-your-house?” I don’t think there is any better compliment for a cook. Cooking is therapy and food is a gift. Sharing it among people who appreciate its value is the ultimate high for someone who loves to cook.
BEEF & RICE MEATBALLS IN EGG-LEMON SOUP
YOUVARLAKIA
SERVES 4 TO 6, OR MORE FAMILY-STYLE, AS PART OF A LARGER SPREAD
This is the dish I requested on virtually every birthday. It couldn’t be more kid-perfect—meatball soup!
1 pound ground beef
½ cup uncooked long-grain rice
2 tablespoons finely chopped dill
2 tablespoons finely chopped parsley
2 tablespoons finely chopped fresh mint leaves
1 shallot, finely chopped
8 cloves Garlic Confit (page 264) or 3 tablespoons Garlic Purée (page 264, optional)
½ large egg, beaten
Kosher salt and cracked