Saturday Night Dinner

As I told you in my previous post, when I got home this weekend, all I wanted to do was spend the day in the kitchen. I was thinking about chicken and artichokes, roasted peppers, white wine...something along those lines. I searched for some recipes online, but none of them were what I really wanted. So, I set out to make my own. I started with the sauce. In order to make the sauce I wanted to make a roasted chicken jus. I originally had made the chicken jus last month when I made the Chicken Riesling recipe from Balthazar. Dan made spaetzle, and I think we both agree that it was one of the absolute best things we have ever eaten. The steps for making that dish for most people would require you to start a day or two ahead of the time that you actually want to eat. I didn't have that luxury yesterday, so I improvised, but if you ever have the chance and time to try the Balthazar recipe...do it!!!! Dan's mom is visiting from Michigan, so I invited them over to share my chicken creation and a zucchini gratin and some brownie cupcakes. Dan made the cocktails...a mixture of pomegranate juice reduction, grapefruit juice and rum. He experimented (as he usually does) and added some vanilla vodka, which made it really good. It was a good evening.

Chicken and Artichokes

4 boneless, skinless chicken breasts

1 red pepper, roasted and diced

1 yellow pepper, roasted and diced

1 lb. mushrooms, quartered

1 small onion, diced

1 can artichoke hearts, quartered

2 teaspoons Herbs de Provence

salt and pepper to taste

1 cup chicken jus (recipe follows)

1 1/2 cups dry white wine

2 tablespoons cornstarch

1/4 cup heavy cream

For the jus

2 oz. pancetta, diced

4-6 chicken wings

1/2 small onion, diced

1 garlic clove, diced

1 1/2 Tablespoons Herbs de Provence

2 1/2 cups water

2 Tablespoons butter

salt and pepper

In a large deep sided skillet, cook the pancetta until crisp. Remove to drain on a paper towel. Add the chicken wings and cook until browned. Add the butter and coat the chicken pieces. Cook until dark brown. Add onion, garlic and herbs. Cook for 3-5 minutes until onions soften. At this point, you should have a lot of crusty brown on the bottom of the pan. Turn the heat to high and add 1/2 cup water. Scrape the pan to loosen the bits. Reduce until the pan is almost dry. Add another 1/2 cup water and reduce again. Now add the remaining 1 1/2 cups water and cook until sauce just begin to reduce again. Strain jus into a bowl. You should end up with about a cup of jus.

To assemble the dish

Begin by seasoning chicken breasts with salt and pepper. Saute in a skillet until browned and almost cooked completely through.

In a large dutch oven, add 2 tablespoons olive oil and 2 tablespoons butter. Add mushrooms and onions and cook until they soften. Add the chicken jus and the white wine and continue to heat. Add the roasted peppers, artichokes and herbs. In a small bowl combine cornstarch with water. Add to hot sauce and stir to combine. When mixture begins to thicken, add the heavy cream. Place chicken breasts in sauce and simmer covered for 20-25 minutes over low heat. Check seasoning and add salt and pepper if needed.

The zucchini gratin is not my recipe...it's from "The Barefoot Contessa"

Zucchini Gratin

6 tablespoons unsalted butter

1 pound yellow onions, cut in half and sliced

2 pounds zucchini, sliced 1/4 inch thick ( I use half zucchini and half yellow squash)

2 teaspoons kosher salt

1 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

2 tablespoons flour

1 cup hot milk
3/4 cup fresh bread crumbs

3/4 cup grated gruyere cheese

Preheat the oven to 400 degrees. Melt the butter in a very large saute pan and cook the onions over low heat until tender but not browned. Add the zucchini and cook, covered for 10 minutes or until tender. Add the salt, pepper and nutmeg and cook uncovered for 5 minutes more. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 x 10 inch baking dish. Combine the bread crumbs and the gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon butter cut into small bits and bake for 20 minutes or until bubbly and browned.