Braised Chicken with Tuscan Kale and Andouille Sausage

chicken and kale.jpgA traditional Italian dish of braised chicken nestled in a bed of earthy kale and sweet red peppers makes a perfect combination with the spiciness of Louisiana Creole andouille sausage, giving you a one-skillet meal packed with lots of flavor!

Serves 6

Ingredients:

For the Chicken:
6 chicken thighs on the bone with skin, about 2 pounds total
1/4 teaspoon salt
Freshly black ground pepper, to taste
3 tablespoons olive oil, plus more for the bread
1 large sweet onion, quartered, thinly sliced
1 large red bell pepper, cored, seeded, diced
7 ounces fully cooked andouille sausage, sliced
3 cloves garlic, crushed
6 cups (10 ounces) roughly chopped Tuscan kale*
½ cup dry white wine or chicken broth

For the Crostini:
6 thick slices French or Italian bread
3 tablespoons crumbled feta
Fresh chopped parsley leaves, for garnish

Directions:
Season chicken generously on all sides with salt and pepper. Heat oil in large (14-inch) nonstick skillet over medium-high heat. Add chicken, skin side down, in single, uncrowded layer. (Use two pans if necessary.) Cook until nicely browned and skin is crisped, about 12 minutes. (Turn on the exhaust fan and use a splatter guard to keep mess to a minimum.) Flip chicken; brown the other side, about 5 minutes. Transfer to a plate skin side up so it stays crispy.

Spoon off and discard all but 2 tablespoons of the fat in the skillet. Add onion and red pepper. Cook, stir occasionally, over medium heat until onion is nicely golden, about 8 minutes. Add sliced sausage and garlic; cook, 1 minute. Stir in kale. Cook, stirring, until wilted, about 3 minutes. Stir in wine to mix well. Nestle the chicken, crispy skin side up, into the kale mixture leaving the skin uncovered. Cook, uncovered, on low until chicken juices run clear, about 10 minutes.

Meanwhile, heat broiler. Brush bread slices on both sides with olive oil. Broil bread, 4 inches from heat source until golden, about 1 minute. Flip; top with a little feta cheese. Broil the second side until golden, about 30 seconds.

Sprinkle chicken with parsley leaves. Serve chicken with the bread for mopping up all the pan juices.

*Cook’s Note:
Polish sausage can be substituted for the andouille for a milder dish. Cleaned and cut Tuscan kale, also known as black or lacinato kale, is sold in 10-ounce bags at some grocers. If Tuscan kale is not available in your local area, you can substitute 2 small bunches (about 1 pound total) kale, then trim off tough stems before cutting into 2-inch pieces.

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Chicken Noodle Soup with Herbs and Petite Green Peas

Chicken soup with egg noodles and petite peas

Photo Credit: Sun Basket, 2017


Sesame Chicken and Green Beans

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This dish is version of the classic Chinese dish Mala jiding where crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze packed with sesame flavor.

Sesame chicken , also called Chinese Sesame Seed chicken ,is a syncretic dish, commonly found in Chinese restaurants throughout the English-speaking world. Traditionally made with green bell peppers. It is sometimes, but not always, served with vegetables such as broccoli and Chinese baby corn.The dish is also similar to General Tso’s Chicken and Orange Chicken, but the taste of the Chinese-based sesame chicken is sweet and savory flavor rather than a hot and spicy, like General Tso’s Chicken and Orange Chicken.

Whatever the case may be, this Chinese take-out classic can be made in your own kitchen and can be enjoyed by all.

Serves 4 to 6

Ingredients:
1 1/2 pound boneless, skinless chicken thighs

For the Marinade/Batter:
1 egg white
6 Tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
2 Tablespoons Shaoxing wine, or sherry vinegar, or dry sherry
1 teaspoon kosher salt
4 Tablespoons all-purpose flour
4 Tablespoons cornstarch
4 Tablespoons water
1 teaspoon baking powder

For the Sauce:
3 Tablespoons toasted sesame oil
1 teaspoon ginger, minced
1 clove garlic, minced
1 teaspoon chile sauce, or Sambal Oelek, or Sirracha
2 cups low-sodium chicken broth
1/4 cup cornstarch
2 Tablespoons Shaoxing wine, or sherry vinegar,or dry sherry
1/2 cup sugar
2 Tablespoons low-sodium soy sauce
Peanut oil, for deep-frying
Salt, to taste
3 Tablespoons toasted sesame seeds, for garnish
2 to 3 Tablespoons finely chopped scallions, for garnish

Cooked green beans, for serving

Directions:
Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch.

Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.

In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 ºF. Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste.

To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and serve over the green beans.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape