The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [172]
3. Place the bread in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Transfer the bread crumbs to a bowl. Add the remaining teaspoon rosemary and 1 teaspoon thyme. Season with the remaining ¾ teaspoon salt and ½ teaspoon pepper. Spread 1 teaspoon mustard over one side of each chicken breast, and cover with about 3 tablespoons herbed bread crumbs, pressing gently to adhere. Drizzle the remaining teaspoon oil over all.
4. Place the skillet in the oven; roast the chicken until it is golden and cooked through, about 15 minutes. Remove from the oven; transfer the chicken to a serving dish, and cover with foil while you make the sauce. Place the skillet over medium heat, and add the chicken stock; deglaze the pan, stirring to loosen any browned bits with a wooden spoon. Continue cooking until the stock is reduced by half, about 3 minutes. Remove from heat; add the remaining teaspoon thyme. Serve with the chicken.
FIT TO EAT RECIPE PER SERVING: 296 CALORIES, 7 G FAT, 86 MG CHOLESTEROL, 20 G CARBOHYDRATE, 807 MG SODIUM, 37 G PROTEIN, 2 G FIBER
braised chicken with olives, carrots, and chickpeas
SERVES 4
Serve this stewlike chicken dish over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth. We used Cerignola olives from southern Italy; they are large and firm enough to hold up to slow cooking methods like braising.
1 tablespoon olive oil
4 whole chicken legs, skinned and cut into thighs and drumsticks (about 2½ pounds)
1 medium yellow onion, cut into ½-inch dice
3 carrots, cut into ½-inch dice
2 garlic cloves, minced
1 1½-inch piece fresh ginger, finely chopped (about 2 tablespoons)
1 cup low-sodium store-bought chicken broth
1 cup water
1 cup dry white wine
4 sprigs thyme
1/3 cup raisins
½ cup pitted and roughly chopped large green olives, such as Cerignola (about 6)
¾ cup canned chickpeas, rinsed and drained
1. Preheat the oven to 350°F. In a large ovenproof skillet or Dutch oven, heat the olive oil over medium heat. Place the chicken pieces in the skillet, being careful not to overcrowd the pan. Sauté until the chicken is nicely crisped and browned on both sides, about 5 minutes per side. Transfer the chicken to a large plate, and set aside.
2. Reduce heat to medium-low; to the same skillet, add the onion, carrots, garlic, and ginger. Sauté, stirring frequently, until the onion is soft and translucent, about 5 minutes. Add the chicken broth, the water, and wine; bring to a boil, and deglaze the pan by scraping up any browned bits from the bottom with a wooden spoon. Return the chicken to the skillet, and add the thyme. Bring the liquid back to a boil; cover, and transfer to the oven. Braise 45 minutes.
3. Remove the skillet from the oven, and stir in the raisins, olives, and chickpeas. Return to the oven; continue braising, uncovered, 20 minutes more. Remove from oven; discard the thyme. Serve hot.
FIT TO EAT RECIPE PER SERVING: 406 CALORIES, 14 G FAT, 139 MG CHOLESTEROL, 26 G CARBOHYDRATE, 868 MG SODIUM, 36 G PROTEIN, 5 G FIBER
poached chicken with hot english mustard
SERVES 4
This recipe yields excess chicken stock. The excess can be kept in plastic containers and frozen for several months.
2 carrots, peeled and cut in half
1 stalk celery, cut in half
2 onions, cut in half
3 stems fresh flat-leaf parsley
10 whole black peppercorns
1 4-pound whole chicken, rinsed and patted dry
Coarse salt
4 slices French bread, about 1/3 inch thick
1 tablespoon extra-virgin olive oil
1 small bunch watercress
¼ cup hot English mustard, or to taste
1. Place the carrots, celery, onions, parsley, and peppercorns in a stockpot. Add the chicken. Fill the pot with enough cold