Tuesday, July 04, 2006


To cook the chicken:

Drizzle with Olive oil and sprinkle with dried thyme, rosemary, cumin, oregano, black pepper and salt. Sear both sides in a pre-heated skillet. Take the chicken out and place in a plate and set aside. In the same skillet, saute'e some chopped garlic. Deglaze with vodka then add some demi glaze and a bit of tomato paste. Worcestershire or chicken boullion can be used if demi glaze is unavailable. Bring the chicken back into the skillet and allow to fully cook in the oven at 350*F. Butter may be stirred into the sauce for a richer consistency. SUGGESTION: Heavy cream

Meanwhile, slice the potatos and blanch in salted water for 3 minutes. Drain well and sprinkle with paprika. Fry until golden brown in a small amount of vegetable oil. Drain excess oil in paper towels and set aside for service later.

Prepare Collard Greens:

Wash the collard greens thoroughly. Remove the stems that run down the center of the each leaf, leaving only the tender green parts to be used. Stack them on top of one another and roll up to make thin slices.

In a pot, sweat chopped onion in butter or rendered bacon fat. Add the collard greens and lightly saute'e. Pour some chicken stock or water and cook until tender. Season to taste.

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