Chicken dish will be a hit
Practical, easy and good is the style of cooking in New York food writer Dorie Greenspan’s new book, Everyday Dorie: The Way I Cook (Houghton Mifflin Harcourt/Raincoast, $50).
This recipe for one of the most popular chicken parts is a good example. The author includes how the recipe can be made with pork tenderloin, which is also regularly on special in supermarkets.
Many cooks will already have their choice of ingredients in their kitchens.
Greenspan is generous with stories and tips with each of her 150 recipes.
If you choose to use pork, two tenderloins (each
1 1/2 pounds/680 g) should be browned as you would the chicken for 35 to 40 minutes
(to 145 F or 63 C internally).
Then let the pork rest five minutes, slice and serve with the sauce.
Leftovers of either version, if well wrapped and refrigerated, will keep three days. Greenspan recommends serving alongside rice.
SWEET CHILI CHICKEN THIGHS
Serves: 6
2 tbsp (30 mL) vegetable oil
1 medium onion, finely chopped 1 1/2 to 3 tsp (7.5 to 15 mL) minced fresh ginger root
2 garlic cloves, minced
Fine sea salt
1/4 cup (60 mL) white wine 8 chicken thighs, with skin and bones or not, patted dry Freshly ground pepper
1/2 cup (125 mL) Thai sweet chili sauce
1/3 cup (80 mL) soy sauce
2 tbsp (30 mL) Dijon mustard 1 to 1 1/2 tsp (5 to 7.5 mL) sriracha (or Sambal Oelek) Sliced green onions and crushed red pepper flakes (to taste)
1. Heat 1 tbsp (15 mL) of the oil in a large, heavy casserole or Dutch oven over medium heat and cook onion, ginger, garlic and a sprinkling of salt, stirring until softened and translucent, but not browned, about five minutes.
2. Add wine. Raise heat to medium and cook, stirring until most of the wine evaporates, about two minutes. Transfer mixture to a bowl.
3. In the same casserole over medium heat, heat remaining oil and brown chicken on all sides, adding more oil if necessary.
4. Discard oil and clean casserole. Add chicken and any of its juices. Then add onion mixture, any of its juices, chili sauce, soy sauce, mustard and sriracha, stirring to blend. Season lightly with salt and pepper, cover casserole, reduce heat to low and cook, basting chicken occasionally, for 30 minutes, until cooked (165 F or 74 C internally).
5. Serve chicken with sauce, sprinkled with green onions and red pepper flakes.