Chocolate milk is one of the main ingredients in this chicken dish. How wild is that?
Yes, chocolate milk.
This recipe is pure crazy.
And it’s mind-boggling good.
“Spicy Chocolate Milk-Simmered Chicken” is one of those dishes that sounds so far-fetched and weird that you can’t help but be drawn to it. At least for curiosity’s sake.
Braising pork, veal or chicken in milk has a long tradition in Italian cuisine, where it not only helps tenderize the meat but creates its own velvety sauce.
But chocolate milk?
It actually does the same. And when combined with chiles, makes for an almost mole-like sauce.
This unusual recipe is from the new
“Food52 Dynamite Chicken: 60 Never-Boring Recipes for Your Favorite Bird” (Ten Speed Press), of which I received a review copy. The 60 recipes were created by Tyler Kord, chef-owner of No. 7 Restaurant in Brooklyn and the author of the fun, irreverent cookbook, “A Super Upsetting Cookbook About Sandwiches” (Clarkson Potter). Read more
Chicken with mushrooms and cream in a fabulous dish by Jacques Pepin.
This dish is the equivalent of a big cashmere blanket wrapped around your shoulders.
It’s warm, comforting, and makes you feel well taken care of.
And of course, it’s by
“Poulet A La Creme” is from his newest cookbook,
“Jacques Pepin Heart & Soul In the Kitchen” (Houghton Mifflin Harcourt).
It’s also his last cookbook — well, at least the last one associated with his own television cooking show. That’s because his
current KQED series of the same name is the last one he will film. He’ll turn 80 in December, and after 14 series, 24 cookbooks, and 32 years on television, he’s finally taking a break.
A dish perfect for the home-cook from Chef Matthew Accarrino of SPQR restaurant.
Let me just say that one taste of this dish made me feel like I was sitting down to a repast at a charming country inn in the north-west of France.
OK, not that I’ve actually had the pleasure of visiting Brittany.
But it is known for its apples and its Calvados, a spectacular apple brandy.
So, you have to hand it to a dish that can transport you like that.
Leave it to Chef Matthew Accarrino to do so, too. If you’ve ever eaten at
SPQR in San Francisco, you know he has a deft hand for creating lusty flavors in rustic-chic dishes.
Of course, most of us don’t have the patience or inclination to make a lot of chef dishes. That’s why we go out to restaurants instead, right?
But “Braised Chicken with Apples and Calvados” is one of those straight-forward, one-pot dishes that anyone can do.