Thursday, September 25, 2008
Shana tova! (Happy New Year!)
Rosh Hashanah officially begins next Monday at sundown. "What's Rosh Hashanah?" you ask? Well, it's the beginning of the High Holy Days of the Jewish calendar, when Jews traditionally celebrate the New Year.
Here's a recipe for the occasion, courtesy of the Philadelphia Inquirer:
12 bone-in chicken thighs
Salt and pepper to taste
6 tablespoons vegetable oil
1 750 ml bottle full-bodied red wine
3 medium carrots, roughly chopped
2 medium onions, roughlychopped
4 stalks celery, roughly chopped
4 cloves garlic, smashed
3 cups chicken stock
3 sprigs fresh thyme
1 bunch parsley stems, plus 4 tablespoons finely chopped parsley
10 ounces pearl onions
10 ounces white mushrooms,cleaned and halved
8 tablespoons butter
4 tablespoons flour
1 pound egg noodles
Season chicken liberally with salt and pepper.
Heat 2 tablespoons oil in large skillet over medium-high heat. Sear chicken in two batches, 2 to 3 minutes per side, or until golden brown. Transfer to plate and set aside. 3. Add wine to empty skillet and cook, scraping the bottom of the pan to loosen any browned bits of chicken, about 10 minutes, or until wine is reduced by half.
While wine is reducing, heat 2 tablespoons oil in a heavy-bottomed stockpot over medium-high heat. Add carrots, onions, celery and garlic and cook 6 to 8 minutes, or until softened and beginning to brown. Add chicken, reduced wine, chicken stock, thyme and parsley stems, and bring to a boil. Reduce heat to low, cover, and cook about 40 minutes, or until chicken is tender and cooked through. Remove chicken and place on a baking sheet to cool.
When chicken is cool enough to handle, remove and discard the skin.
Strain the cooking liquid into a medium bowl and discard the solids (but keep the pot, you'll need it again). Let the broth sit, undisturbed, so the fat rises to the top.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add pearl onions and cook 5 minutes, or until just beginning to brown. Add 2 tablespoons butter and, when melted, add the mushrooms. Cook 10 to 12 minutes, or until mushrooms and onions are browned and cooked through. Season to taste with salt and pepper and sprinkle with 2 tablespoons parsley.
Using a ladle, remove and discard most of the fat that has risen to the top of the broth (it's OK if some remains).
Melt 4 tablespoons butter in the original stockpot over medium high heat. Add the flour and cook, stirring constantly, 1 to 2 minutes, or until mixture is browned. Add defatted broth and bring to a boil. Add chicken and mushroom mixture and return to a boil. Season to taste with salt and pepper. Remove from heat and cool to room temperature, then cover and refrigerate until ready to serve.
When ready to serve, bring a large pot of salted water to a boil over high heat. Cook noodles according to package directions. Drain and toss with remaining 2 tablespoons butter and 2 tablespoons parsley. While the noodles are cooking, reheat the chicken until heated through. Serve over noodles.