the main event

4 slices bacon, cut into lardons
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 3/4 pounds boneless skinless chicken thighs, trimmed of fat
1 onion, medium dice
5 cloves garlic, minced
6 oz white wine (I used Pinot Grigio, from a box. Don’t judge)
2 cups low-sodium chicken broth
1 28-oz can whole peeled tomatoes, crushed by hand
1 15-oz cannellini beans, drained and rinsed
15 sprigs thyme
2 bay leaves

1. In a large pot, over medium heat, saute the bacon lardons until crisp, about 10 minutes. Remove from pot and drain on paper towels.
2. Combine flour with salt and pepper and dredge the chicken thighs in the flour mixture.
3. Working in batches, add chicken thighs to bacon fat and cook 2-3 minutes each side. Remove from pot and drain on paper towels.
4. Add onion and garlic to the remaining bacon fat and saute until soft and translucent, about 6-7 minutes.
5. Pour in white wine and reduce by 2/3.
6. Add chicken broth, tomatoes, beans, thyme sprigs, and bay leaves.
7. Bring to a boil, reduce to a low simmer and stir in the reserved bacon lardons.
8. Nestle the chicken thighs into the pot and cook for 45 minutes, or until cooked through and tender.
9. Serve alone or over brown rice.

Notes: flour became very very dark (just shy of burnt, really, but thankfully the end result did not taste carcinogenic!), next time omit the flour step and simply season the chicken and sear on both sides. Flour is nice for thickening, but I think, given the length of cooking time, the stew will still thicken nicely. Also, no flour will make this dish gluten-free.

avocado fries with chipotle aioli

March 6, 2014

appeteaser, the main event, the underwear diet

3 Comments

The ultimate healthy TV dinner. I served this with a raw broccoli and grape salad (recipe to follow).

2 avocados, sliced
1 cup all-purpose flour (can use gluten-free all-purpose flour)
Kosher salt and freshly ground black pepper
3 eggs
1 1/2 cups panko breadcrumbs (substitute with gluten-free to make it, well, gluten-free)
1/4 cup mayonnaise
1/2 cup plain, non-fat yogurt (or Greek yogurt)
3 chipotles in adobo, roughly chopped, plus 2 tablespoons adobo sauce (feel free to scale down or up, depending on how spicy you like it; this makes it pretty spicy but not overpowering)

1. Preheat oven to 400 degrees F.
2. Set up a breading station: Combine flour with salt and pepper and place on a plate. Beat the eggs in a bowl and season with salt and pepper. Combine breadcrumbs with salt and pepper and place on another plate.
3. Dredge the avocado slices in flour, then shake off excess and dip in the egg mixture. Allow excess egg to drip off before dipping in the breadcrumbs.
4. Place breaded avocado slices on a baking sheet.
5. Bake in oven for 15-20 minutes, or until golden brown and crispy.
6. Make the aioli by combining mayonnaise, yogurt, chipotles, and adobo sauce. Season with salt, to taste.

Generously serves 2 hungry people.

Notes: Very tasty, but next time try a shallow fry in oil, which will lend tremendous flavor to the breadcrumbs.

miso chicken soup with shiitakes and snow peas

March 4, 2014

the main event, the underwear diet

thai-inspired chicken broth

March 2, 2014

the main event, the underwear diet

1 Comment

This is mostly a vegetable broth, since the chicken is cooked and then removed, to be used in the next recipe.

2 chicken breasts (with rib meat, skin-on, bone-in)
1 onion, halved, then each half cut into 3 wedges (root end intact)
2 carrots
4 stalks celery
3 large cloves garlic
1 3-inch knob ginger
1 small bunch fresh cilantro
Zest of 1 lime (large strips)
2 bay leaves
8 whole peppercorns

1. Combine all ingredients in a stock pot and cover with cold water.
2. Bring to just under a boil, reduce to a low simmer, and cook for about 15 minutes, or until the chicken breasts are cooked through.
3. Remove the chicken breasts and discard the skin. Remove the bones and add back to the pot.
4. Continue to cook for another 2 hours, skimming often.
5. Strain and refrigerate. Skim off any fat that coagulates on the surface before use.