Wednesday, January 16, 2013

Olive Chicken Provencal!

This one goes to my mother. Every time she makes it I feel like a kid again...
Here is the article from The Washington Post the madre and I were in. Hope you like!!

Use a pressure cooker, and this dish is ready in about 20 minutes. Or it can be done on the stovetop in about an hour.
Potomac cook Michele Arnaud likes to use cracked olives with pits; she says the pits add flavor.
Serve with pine nut-studded couscous or polenta.

4 servings


2 tablespoons olive oil

3 boneless, skinless chicken breast halves, cut into 1 1/2-inch pieces, blotted dry with paper towel (about 1 pound total)

Sea salt

Freshly ground black pepper

1/2 cup flour

1 medium onion, finely chopped

4 cups homemade or no-salt-added chicken broth

5 large sprigs thyme

2 sprigs rosemary

2 fresh bay leaves

2 large cloves garlic, minced

1 1/2 cups cracked green olives, with pits, drained (you can use other types of olives)

Olive Chicken Provencal with Pine nut coucous

Heat the oil in a pressure cooker (without the lid) over medium-high heat, until the oil shimmers.Season the chicken pieces lightly with salt and pepper. Use just enough of the flour to coat them evenly, shaking off any excess. Carefully add the chicken pieces to the hot oil; cook for 3 to 5 minutes, then turn them over and cook for 3 to 5 minutes, so they are lightly browned on both sides. Transfer to a plate.

Add the onion to the pot; cook for 3 to 5 minutes, stirring, until the onion has softened. Stir in 1 to 2 tablespoons of the flour to form a roux; cook for a minute or two, stirring, then stir in 1 cup of the broth to form a creamy sauce. Return the chicken to the pot, along with the thyme, rosemary, bay leaves, garlic, the olives and the remaining 3 cups of broth. Season with salt and pepper to taste.

Secure the lid on the pressure cooker, following the manufacturer’s instructions. Cook for 15 to 20 minutes, then de-pressurize the pot and uncover. The chicken will be tender and the sauce will be smooth. Taste and adjust seasoning as needed.

(Alternatively, if the chicken is cooked in a heavy-bottomed pot with a lid, cook for 45 minutes to 1 hour, stirring it every 15 minutes.)

Discard the bay leaves and thyme sprigs before serving, if desired. Transfer to a tureen or divide among individual plates. Serve hot.

...just don't choke or break a tooth... remember these olives have pits :-)

-Chef Cat

Friday, January 11, 2013

Devine Cheesecake!

Homemade cheesecake + fresh raspberries on top = Devine!

Raspberry Cheesecake

Happy Friday Everyone!!

-Chef Cat

Sunday, January 6, 2013

Bachelorette Brunch

Ahhh a love story within a menu... the best kind!
Our friends got married last year and asked my mother and I to showcase a brunch for the bachelorette group. The bubbly was pouring, the girls were eating, asking questions, all fun and games, just the way we intended it to be.

Prepping the ingredients before demonstrating the Brunch to the Bachelorette Party!!

We had one heck of a Saturday morning with the party. Of course, the first thing we did was make the champagne cocktail for everyone... always a good start.

Grapefruit, Pineapple, & Shrimp Cocktail!

Caramelized Onions, Tomato, Chives, & Goat Cheese Quiche! So Fluffy!

Bacon and Gruyere Gougeres! A+

Everyone was happy, with their stomachs full and giggly from the bubbly!
Now, for the pièce de résistance... Peach Clafoutis that melted in your mouth!

White & Yellow Peach Clafoutis!

Have a great Sunday Everyone!

-Chef Cat