Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [5]
6. Divide the schnitzel among four plates and spoon some of the mushroom sauce over each portion. Garnish with the chopped parsley and a lemon wedge and serve immediately.
4 servings
EMERIL’S CHICKEN BRAISED WITH APPLES AND CABBAGE
You know I love cabbage. Here’s a favorite one-dish meal I whip up all the time at home. You’ll be bowled over by the combination of apples and cabbage with the chicken. Go ahead: knock ’em dead.
1 cup apple juice or cider
½ cup vegetable oil
2½ cups chopped onion
2 tablespoons honey
2 tablespoons fresh thyme leaves
¼ teaspoon cayenne
3 pounds chicken thighs, trimmed of excess fat
2¼ teaspoons salt
1 teaspoon freshly ground black pepper
1½ tablespoons unsalted butter
2 teaspoons minced garlic
3 pounds cabbage, cored and chopped into large pieces
1 cup dry white wine
2 cups chicken stock or canned low-sodium chicken broth
3 sprigs fresh thyme
1 sweet apple, unpeeled, such as Fuji or Gala
1. To make the marinade, add the apple juice, vegetable oil, ½ cup of the chopped onion, the honey, thyme leaves, and 1/8 teaspoon of the cayenne to a blender and blend on high for 1 minute. Transfer the marinade to a resealable 1-gallon plastic food storage bag. Add the chicken pieces to the bag, seal, and refrigerate for 8 hours or up to overnight.
2. Remove the chicken from the marinade and pat lightly with paper towels to remove any excess liquid. (Discard the marinade.) Season the chicken with 1½ teaspoons of the salt and ½ teaspoon of the pepper and set aside.
3. Melt the butter in a 12-inch (or larger) skillet set over medium heat. Increase the heat to medium-high, add the chicken pieces to the pan skin side down, in batches if necessary, and cook until nicely browned, 1 to 2 minutes per side. Remove the chicken pieces and set aside.
4. Add the remaining 2 cups chopped onion to the pan and cook, stirring frequently, until translucent, about 2 minutes. Add the garlic and the remaining ¾ teaspoon salt, ½ teaspoon pepper, and 1/8 teaspoon cayenne and cook for 1 minute longer. Add half the cabbage and cook, stirring, until slightly softened, about 5 minutes. Add the rest of the cabbage and cook for 5 minutes longer. Return the chicken to the pan, nestling it in the cabbage. Add the wine, stock, and thyme sprigs. Bring to a boil, reduce the heat to low, and cover. Simmer the chicken until it is very tender, 50 to 60 minutes.
5. Core and chop the apple into ½-inch dice and add to the pan. Continue to cook until the apple is just tender, about 10 minutes longer. Serve in shallow bowls.
4 to 6 servings
SEARED SCALLOPS WITH SAVOY CABBAGE, FINGERLING POTATOES, PINK LADIES, AND SULTANAS
Scallops are incredibly easy to cook if you remember one thing: the pan needs to be screaming hot. They cook very quickly, and with a hot pan and the right amount of oil the scallops will turn a beautiful golden brown. Just resist the urge to move the scallops around as they sear. The cabbage, potatoes, apples, and raisins turn this dish into a delicious fall harvest.
½ pound Ruby Crescent or other fingerling potatoes
1 sprig fresh thyme
2 bay leaves
5 black peppercorns
3½ teaspoons salt
2 tablespoons sultanas (golden raisins)
1/3 cup apple cider
12 large (U-10) sea scallops
1 teaspoon freshly ground white pepper
3 tablespoons grapeseed or olive oil
3 cups Savoy cabbage cut into 1-inch squares
1/3 cup white wine
1/3 cup chicken stock or canned low-sodium chicken broth
6 tablespoons (¾ stick) cold unsalted butter, cut into cubes
1 teaspoon chopped fresh thyme leaves
½ cup cored and julienned apple, preferably Pink Lady or Honeycrisp
1 tablespoon toasted pine nuts, for garnish
1. In a medium saucepan, combine the potatoes, thyme sprig, bay leaves, peppercorns, 2 teaspoons of the salt, and enough cold water to cover the potatoes by 1 inch. Bring the potatoes to a boil over high heat and then reduce the heat to a simmer. Cook the potatoes until fork-tender, about 20 minutes. Cool the potatoes in the cooking