Monday, May 3, 2010

Chicken with Onions and Summer Squash

Clockwise from top: cheese and chocolate, salad, chicken with onions and squash, rice
It's been a busy couple of weeks, so I've barely cooked or packed lunch (or even noted down the recipes when I have, hence the lack of a lentil soup post from last week). We went to the market after getting back from my sister's on Sunday, and I made up a huge batch of take-to-work stew based on Bittmans' "Chicken with Onions." Couldn't resist the summer squashes at the market, so bought a few to add and made a few more tweaks, as noted below.

Things I will do differently next time:
  1. Brown the chicken beforehand. It's still tasty, but would have been even better with some help from the Maillard reaction.
  2. Onions and summer squash release a lot of liquid. No need to add more liquid to the recipe unless you feel like soup.
  3. Add the squash 20 minutes before the chicken's done. Had a brain fart and put it in right after the chicken, with predictable overcooking results. 
 Ingredients and procedure are below.
  • 3-4 lbs. chicken (about 6 big legs in this case)
  • 1 cup flour (if browning - otherwise, no need)
  • 2 tbsp. olive oil
  • 4 medium-sized onions, chopped
  • 3 cloves garlic, minced
  • 1/2 cup water, stock or white wine (used sake, as I didn't feel like opening the last bottle of Breaux vigionier)
  • 1/4 tsp. dried thyme
  • 2 medium summer squash, sliced into 1/2-in. rounds
If not browning the chicken, skip this step. Separate the legs and thighs, then pat dry. Coat in flour then brown in the oil over medium-high heat, about 3-5 minutes per side. Remove chicken from heat, reserve, and pour off all but a tablespoon of oil.

Saute onions in oil till soft, about 5 minutes. Add garlic and saute till fragrant, another 1-2 minutes. Add thyme and stir.

Add liquid, summer squash and chicken to pot; add . Bring to a boil, cover then cook over medium-low heat till chicken is done (about 20 minutes if browned, longer if not).

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