The calendar says it’s spring and the weather has certainly felt like it in recent days, so it would seem like a good time to switch from the heavy comfort food we might have been cooking the past few months to something lighter and full of the season’s fresh veggies.
But with what’s happening in the world right now — the coronavirus pandemic, our shelter-in-place and social distancing requirements — some comfort food is definitely in order.
Before we were under the shelter-in-place requirement, when gatherings of under 10 people still seemed to be OK, I invited a friend over for dinner. I culled through my favorite comfort food recipes and thought a slow-roasted pork chili verde would be just the thing — plus make my house smell great. I made a grocery list and was ready to brave the supermarket lines when I remembered she doesn’t eat pork.
Back to my recipes!
Then I remembered a recipe I had copied from Food & Wine’s “Potluck: Food and Drink to Share With Friends and Family” before I gave the cookbook to Larkspur resident Stephanie Prescott, who reviewed it as a Cookbook Critic last year. I’ve made it a few times and it was a hit each time.
The only thing I tweaked this time because there was two of us and so I had halved the recipe, was cooking the dish in the same cast iron pan I crisped the chicken in instead of transferring it to a baking dish. One less thing to wash.
What are you cooking during this stressful time? Please share your comfort food recipes with the IJ, along with a bit about the recipe and yourself, and, if you have, high-resolution photos of your dish, and I’ll run them in future issues of Zest.
Please be sure to include your full name and Marin town, how much the recipe serves (if known), with the recipe written in typical style — ingredients first, then steps. Take care to copy the recipes in basic Word format Please be careful with numbers and amounts as it’s easy to make little mistakes that can turn into big mistakes for those replicating the dish in their kitchen.
Please spell out tablespoons, teaspoons, ounces, pounds and so forth, and if it comes from a cookbook, please include the name of the cookbook. Please send it to vlarson@marinij.com and lifestyles@marinij.com, and put “Comfort Cooking” in the subject line.
It’s going to take a village to get through the pandemic. Let’s “break bread” together by sharing some comfort.
RECIPE
Braised chicken thighs with marinated artichokes
Active time: 30 minutes
Total time: 1 hour 45 minutes
Serves: 4-6
8 skin-on, bone-in chicken thighs (3 3/4 pounds)
Sea salt and pepper (see Note)
1 tablespoon extra-virgin olive oil
15 ounces marinated artichoke hearts, plus 1/4 cup brine from the jar
1 cup Castelvetrano olives
1 head of garlic, halved crosswise
1 lemon, thinly sliced
6 thyme sprigs
1 cup chicken stock or low-sodium broth
½ cup semidry sherry, such as amontillado
1 tablespoon Asian fish sauce
Preheat the oven to 375 degrees. Season the chicken all over with salt and pepper. In a large cast-iron skillet or black steel pan, heat the oil. Add half of the chicken skin side down and top the pieces (not the pan) with a pot lid; cook over moderate heat until browned and crisp, 5 to 7 minutes. Transfer skin side up to a large baking dish. Repeat with the remaining chicken.
Scatter the artichoke hearts, olives, garlic, lemon slices and thyme in the baking dish.
Pour off the fat from the skillet. Add the artichoke brine, stock, sherry and fish sauce; bring to a boil. Stir in 1 teaspoon of salt, then pour the mixture around the chicken. Cover tightly with foil and braise in the oven for 1 hour, until the chicken is very tender.
Uncover and increase the oven temperature to 400°. Roast the chicken for 15 minutes longer, until the skin is crisp.
Discard the thyme. Transfer to plates and serve.
https://www.marinij.com/2020/03/24/comfort-cooking-for-a-pandemic/
2020-03-24 19:01:31Z
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