Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [168]
Baste generously with the fig glaze, using all of it. Continue baking until deeply browned, until a meat thermometer inserted into the thickest part of a breast registers 160°F (our preference) or 170°F (the USDA recommendation), about 20 additional minutes. Transfer the breasts to a serving platter or a cutting board for 5 minutes.
To make a pan gravy, skim and discard any visible fat from the pan juices, pour the juices into a small saucepan, and set it over high heat. Whisk in about ½ cup chicken broth until the mixture comes to a simmer. Reduce the heat to medium and boil, whisking occasionally, until reduced by half, about 2 minutes.
Variations: Substitute 11/3 cups cooked wild rice for the couscous.
Substitute 2 teaspoons stemmed thyme or chopped rosemary leaves for the cumin, cinnamon, and coriander.
Omit the jam or marmalade and ginger; instead, make a glaze with 3 tablespoons soy sauce, 3 tablespoons water, 3 tablespoons thawed unsweetened apple juice concentrate, 2 teaspoons sesame oil, and 1 teaspoon ground coriander. (Do not make a pan gravy with these drippings.)
Chicken Breasts in Wine Cream Sauce
This easy cream sauce would be welcome alongside steamed asparagus and buttered noodles. Makes 4 servings (can be doubled)
1 tablespoon olive oil
1 tablespoon unsalted butter
Four 10-to 12-ounce bone-in skin-on chicken breasts
½ teaspoon freshly ground black pepper
1 small onion, chopped
4 ounces white button mushrooms, cleaned and thinly sliced
2 tablespoons brandy
1½ tablespoons all-purpose flour
1½ cups dry white wine
6 tablespoons heavy cream
½ teaspoon salt
½ teaspoon grated nutmeg
Position the rack in the center of the oven (or nearest the center so that your Dutch oven will fit) and preheat the oven to 325°F.
Heat a small, oven-safe Dutch oven or casserole over medium heat. Add the olive oil, then melt the butter. Season the chicken breasts with the pepper, then add to the pot skin side down just as the butter’s foaming abates.
Cook until browned, shaking the pot a few times so they don’t stick, about 3 minutes. Turn and cook until browned on the other side, about 2 minutes. Transfer to a large plate.
Add the onion; cook, stirring frequently, until translucent, about 3 minutes. Add the mushrooms; cook, stirring occasionally, until they begin to give off their liquid, about 2 minutes.
Pour in the brandy. Should the sauce flame, cover the pot and set it aside off the heat for 20 seconds. Stir well, raise the heat to medium-high, and cook until the liquid has reduced to a thin glaze, about 2 minutes.
Sprinkle the flour over the mushroom mixture and cook undisturbed for 15 seconds. Stir well and cook for 10 seconds (do not let the flour brown).
Slowly pour in the wine, whisking all the while and scraping up any browned bits on the pot’s bottom. Reduce the heat to low and cook, stirring constantly, until bubbling and thickened, 1 to 2 minutes.
Pour in the cream, then stir in the salt and nutmeg. Return the chicken and any accumulated juices to the pot. Raise the heat and bring the sauce to a full simmer.
Cover, place in the oven, and bake until a meat thermometer inserted into the thickest part of a breast registers 165°F (our preference) or 170°F (the USDA recommendation), 30 to 35 minutes, stirring a couple of times. Let stand, covered, at room temperature for 5 minutes before serving.
Variations: Substitute ¼ teaspoon ground allspice for the nutmeg.
Omit the nutmeg altogether and add 2 teaspoons stemmed thyme or 2 teaspoons chopped tarragon leaves.
South African–Inspired Chicken Curry with Apricots and Peppers
Curries from South Africa show the cultural intersection of that region: British, Dutch, African, and Indonesian. This is a very unusual dish, a sweet-sour mélange that’s somehow both summery and wintry. The buttermilk is a traditional, tangy finish. Serve with bowls of brown rice or Root Vegetable Mash. Makes 6 servings
2 tablespoons