Thursday, February 05, 2009
Biting the Chicken That Feeds You
There's nothing like spending a weekend with friends who are really great cooks, and it sounds like contributor Jim Dixon of Real Good Food is just the kind of guy you'd want as part of your weekend posse.
I spent Superbowl weekend skiing with some old friends in Bend. Bachelor was almost empty on Sunday, and the sun was shining. I cooked a big batch of red beans and rice one night, and chicken with vinegar another.
Chicken with Vinegar
Dredge a half dozen bone-in chicken thighs in flour (mix about a cup of flour with salt and pepper in a bag, add thighs, coat with flour, and shake off excess as you take out of bag). Add the thighs, skin side down, to a skillet of hot olive oil (enough to cover the bottom completely). Let them cook for five minutes or so without disturbing to brown the skins. When the thighs release from the pan easily, flip them over and cook for a few more minutes or until lightly browned. Remove the thighs and set aside.
Turn down the heat and add 4 to 5 chopped garlic cloves and 4 to 5 finely chopped anchovies to the same skillet. I use salt packed anchovies, which require both an investment and a little extra work. They come in large cans that cost about $20 at Pastaworks, and you must rinse and fillet each one, but that only takes a few seconds after you’ve done a couple; the anchovies will keep pretty much forever repacked into a glass bowl and kept covered with salt in the refirgerator. Salt packed taste better, but olive oil packed anchovies will work, too.
Cook the garlic and anchovies for a few minutes, but don’t let the garlic brown. Add a cup of good vinegar, preferably Katz Late Harvest Sauvignon Blanc, and stir to mix. Add the thighs, turning to coat with the vinegar but finally resting skin side up. Cover and cook until the thighs are cooked through, about 20 more minutes. Serve with something that can soak up some of the sauce.
Note: Jim informs us that, though it isn't listed on his website, he usually has the Katz vinegar in stock. E-mail him if you want some.
Posted by Kathleen Bauer at 10:12 AM