Cooking for Two (25 page)

3.
Heat a large skillet over medium heat. Swirl in the oil, then add the parsnip and leek. Cook for 2 minutes, or until the leek is limp, stirring frequently. Sprinkle the remaining 2 teaspoons of flour evenly over the vegetables, cook for just 10 seconds, then stir well to incorporate. Add the chicken pieces and their juices to the skillet and cook for 2 minutes, turning once. Sprinkle in the parsley and thyme, then pour the reduced stock over the entire mixture. Bring it to a boil, stirring constantly and scraping up any browned bits on the bottom of the pan.

4.
Lightly set the prepared dumplings on top of the simmering chicken mixture. Cover, reduce the heat to low, and cook for 15 minutes, until the chicken is cooked through and the dumplings are tender. If the stew starts to stick to the pan, reduce the heat even further. Once the chicken is cooked through, take the pan off the heat and let it stand, covered, for 5 minutes before serving.

O
VEN
-F
RIED
C
HICKEN
makes
4 pieces of oven-fried chicken

B
uttermilk gives this low-fat version of fried chicken the tang of the Southern classic. Panko are Japanese bread crumbs, excellent for any fried coating because they cook up exceedingly crisp. They’re found in most Asian markets and gourmet stores, or in the Asian section of some supermarkets. If you can’t find panko, use fresh bread crumbs made from two large slices of stale white bread, crusts removed. Purchased dried bread crumbs will burn in the oven.

1.
Position the rack in the lower third of the oven and preheat the oven to 400°F. Pour the buttermilk into a large bowl, preferably a large, shallow soup bowl; set aside. Combine the panko, oil, paprika, salt, and pepper in a second large bowl.

2.
Dip the chicken pieces first into the buttermilk, letting the excess drip back into the bowl, then into the panko mixture, coating all sides. Place the coated chicken pieces on a nonstick baking sheet, or a regular baking sheet lined with parchment paper, or a silicon baking sheet.

3.
Bake for about 25 minutes, or until the chicken is cooked through but juicy. Serve at once.

C
HICKEN
T
IKKA
makes
2 skewers

O
ne caveat before you make this easy Indian kabob: don’t marinate the chicken for more than 2 hours because of bacterial growth associated with chicken and yogurt. For best results, use 8-inch metal skewers: they cook the chicken quickly by heating it from the inside while it broils on the outside. Serve this dish with jasmine rice and a salad of sliced cucumbers and radishes, dressed in lemon juice and olive oil with a pinch of sugar and salt.

1.
Whisk the yogurt, chutney, paprika, salt, mustard, turmeric, ginger, pepper, cayenne, and cloves in a medium bowl until smooth. Stir in the chicken pieces. Cover and refrigerate for at least 30 minutes but no more than 2 hours, tossing occasionally to coat the chicken thoroughly.

2.
Preheat the broiler. Thread the chicken pieces onto the metal skewers—do not wipe off the marinade but discard the excess in the bowl. Place the chicken skewers on a broiler rack or a lipped baking sheet. Either can be lined with aluminum foil, if you wish, for an easier cleanup. Lay the onion quarters and lime wedges next to the skewers. Broil 4 to 6 inches from the heat source for about 12 minutes, or until the chicken is browned and cooked through, turning everything once.
Alternatively, you can grill the skewers for 12 minutes, turning once, on an oiled grill grate set over a grill preheated to medium heat or over medium-heat coals. In this case, skewer the lime wedges and onion quarters on a separate skewer before grilling. To serve, squeeze the broiled lime wedges over the chicken and onions.

L
EMON
G
ARLIC
C
ORNISH
G
AME
H
ENS
makes
2 roasted game hens

W
hen flattened, these game hens resemble an Italian trattoria classic, chicken under a brick. You’ll need to start a few hours ahead, marinating the hens in the sauce for the best flavor. If you like, your butcher will gladly remove the backbone and flatten the hens for you. Serve this dish with a tossed salad of peaches and spring greens, dressed in a raspberry vinaigrette, or alongside a bed of arugula, dressed with some of the pan juices.

1.
To butcher the hens, place them breast side up on a clean, dry work surface. Insert a chef’s knife blade down in one bird through the neck opening (i.e., the larger hole of the bird). The knife’s tip should just touch the other end of the bird. Feel for the backbone below the knife blade, then cut down on one side of the backbone. Lift the blade slightly and cut down on the other side of the backbone, thereby cutting out the bone. Remove the knife from the hen and turn the bird breast side down on your work surface. Slide your hands inside the cavity through the opening where the backbone was; gently but firmly pry the hen open, flattening it with the heels of your hands. The wishbone may snap as you do this—if not, you’ll need to break it as you flatten the bird. Now push the hen open even further, thereby cracking the
breastbone so that the bird can lie flat (thinking of it as cracking the spine of a book). Repeat with the second game hen.

2.
Whisk the lemon juice, olive oil, vinegar, garlic, rosemary, salt, and pepper in a medium roasting pan or baking dish until well combined, but not until emulsified. Place both flattened game hens in this marinade, turning once to coat. Cover the baking dish with plastic wrap and refrigerate for at least 2 but no more than 4 hours, turning occasionally.

3.
Preheat the broiler with the broiler rack 4 to 6 inches from the heat source. Remove the hens from the marinade and place them breast side down on the broiler rack. (You can cover the rack in aluminum foil to save a messy cleanup later on.) Broil for 12 minutes. Turn the birds breast side up and spoon some of the marinade over the top. Broil for an additional 8 minutes, or until the skin is golden brown and the juices run clear. Sprinkle each of the birds with half the parsley and serve.

T
URKEY AND
D
RESSING
makes
stuffed boneless turkey breast, or 2 servings