smoky roasted chicken with potatoes
This is a seriously tasty recipe. Everyone loves it and I’ve cooked it twice in a week and a half due to repeat requests. Guess what’s on the menu for tonight? Yep, it’s really that good.
It’s from my trusty cookbook Williams-Sonoma New Flavors for Chicken. I skip the sauce as it’s usually just too time-consuming to deglaze a pan and cook down a sauce while I have hungry children prowling at my feet. Instead I mash the garlic in with the rest of the spice rub in a mortar and pestle and rub it all onto the chicken before baking. I use chicken thighs instead of breasts. And pastured ghee in place of the oil for browning.
You must, must include the smoked paprika, though. It’s what makes the dish. I’m slightly ashamed to admit I own three kinds of paprika: regular, smoked, and roasted. It seems like one of those pretentious foodie things to do, but I really love paprika. A lot! Ever since I was a little kid, I’ve had a thing for paprika. And the three kinds all taste totally different, yet they all have that wonderful paprika yumminess.
The potatoes are tossed in olive oil. They roast in with the chicken so that by the end they’re all spiced and smoky as well. I include simple steamed or braised mustard greens with it. And homemade sauerkraut if we have some on hand.
Claypot caramel chicken with shiitake mushrooms and broccoli
Another new chicken hit at our house. Again from the same chicken cookbook. I’ve cooked so many recipes from this book and they’ve all been wonderful. Plus it’s arranged seasonally (from our growing area) so it’s really ideal and convenient when trying to cook from the garden and farmer’s market.
Again, I use ghee in place of oil. The recipe has you caramelize sugar with fish sauce which sounds awful but is really wonderful in the finished dish. I use Rapadura in place of white sugar. And fresh shiitakes (from our logs) rather than dried ones. And one onion in place of the shallots. I also serve it over brown rice.
The fresh shiitakes turn all buttery and sweet and spicy and, really, just amazing. You’ll love it if you are at all into Vietnamese or even Thai food (or looking for any shiitake recipe you can get your hands on;)
Have any great mushroom recipes? We could sure use them :)