Day 6 of week 5

This is the meal that I described earlier this week. It is a Spanish recipe from this book: “Spain Mediterranean Cuisine” by Konemann (translated from German). “Fricassee” means something like braised, meat cooked in some liquid slowly. Man, this stuff came out delicious!!

Chicken Fricassee with Walnut Sauce

Chicken Fracassee with Walnut Sauce, plus salad

Chicken Fracassee with Walnut Sauce, plus salad

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Same meal but with fennel and tomato

Ingredients:

1 small roasting chicken 1 1/2 – 2 lbs. (organic or free-range)
3/4 cup olive oil
1 onion, finely chopped
3/4 cup dry white wine (I used white cooking wine)
1/2 cup walnuts
1 bunch parsley
3/4 cup almond milk
4 cups chicken stock (organic)
1 – 2 garlic cloves
2 cups almond meal
(optional) 2 tablespoons regular flour
salt + pepper

  1. On a chopping board, cut the chicken into 8 pieces (2 breasts, 2 thighs, 2 wings, 2 legs). Set the carcass aside for another purpose, such as making chicken stock. Season the pieces with salt and pepper
  2. Put about 1 1/2 – 2 cups almond meal on a plate and coat the 8 pieces completely.
  3. Fry the pieces in a large casserole pan with olive oil over very high heat, turning each piece so they are all browned evenly. Set aside. Lower heat to medium. Leave the oil and drippings from the chicken in the pan. Saute the finely chopped onion for about 5 minutes. Return the chicken pieces to the pan and pour in the white wine.
  4. In a mortar (or in a mixer or food processor) crush the garlic, walnuts and parsley. Add the milk and mix until a thick mixture forms. Add this to the pan.
  5. Add the chicken stock to the pan. Bring to a boil and cook on medium-low for approximately 45 minutes until the chicken is cooked through.
  6. Remove the chicken from the pan when done. Using a hand-held mixer, mix the broth/sauce until pale brown.
  7. If the sauce needs thickening, add a slurry of water with 2 tablespoons regular flour. I tried doing this with almond meal, but there isn’t enough binding material in meal, so flour is best. Alternatively, use some other meal or flour that has gluten in it. A boiled potato or two could also work, I would expect. You can also try cooking the sauce on medium-high on its own with the lid off the pan to reduce it down.
  8. Add the chicken back into the sauce and serve. The recipe suggests sprinkling boiled eggs over the dish, but I didn’t think it needed it. Sprinkle fresh herbs over as well.

Ginger Stir-Fry with Shrimp and Snow Peas

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Ingredients:

1/2 cup chicken broth
2 tbsp soy sauce or tamari
1 teasp Chinese chile-garlic sauce
1 tbsp corn starch (optional)
2 tbsp vegetable oil
1/4 cup fresh ginger cut into fine matchsticks
1/2 lb. fresh snow peas
1 lb. medium ship, peeled and deveined
4 small scallions, sliced thinly on the diagonal

  1. In a small bowl whisk the chicken stock with the soy sauce, chile-garlic sauce and corn starch.
  2. In a non-stick skillet heat the vegetable oil. Add the ginger over moderately high heat until softened, about 1 minute.
  3. Add snow peas and stir-fry until crisp-tender and ginger is beginning to brown, about 2 minutes.
  4. Add the shrimp and stir-fry about 1 minute.
  5. Add scallions and stir for about 30 seconds.
  6. Whisk the sauce and add it to the skillet until the shrimp are opaque and sauce is thickened, about 1 minute. Serve.
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