Chicken with Mustard a la David Lebovitz

We eat a lot of chicken in my family. Chicken is very easy to change up with different flavorings, and different cooking methods. So when I got David Lebovitz's cookbook, My Paris Kitchen, the first dish I had to try was "chicken with mustard." 

The flavors of this dish blew me away. I thought the Dijon mustard would give the dish a strong flavor, but oddly enough the flavors was very mellow. I think we have another family favorite here. It is actually perfect for a weeknight dinner. We served it with pasta and quick butter-roasted carrot coins.

Serves 4-6

Ingredients:

• 140 g Dijon mustard

• ¼ teaspoon smoked paprika

• freshly ground black pepper, to taste

• ½ teaspoon sea salt or kosher salt (optional)

• 4 chicken thighs and 4 drumsticks (8 pieces total), bone-in, skin-on

• 100 g (2-3 slices) smoked thick-cut bacon, diced

• 1 small onion, finely diced

• 1 teaspoon fresh thyme leaves + some for garnish

• a little olive oil, for the pan

• 240 ml (1 cup) white wine, non-oaky

• 1 tablespoon grainy mustard (I used Maille Old style whole grain dijon mustard)

• 3 tablespoons Dijon mustard

• 3 tablespoons crème fraîche

Directions:

Mix the 140 g Dijon mustard with paprika, salt and black pepper in a bowl. Toss the chicken pieces in the mustard mixture, making sure you get mustard in between chicken and chicken skin. Set aside, while you tend to the bacon and onion.

Chop onion and dice bacon. Heat sauté-pan or Dutch oven and add the bacon. Cook the bacon until it just starts to get brown. You are not looking for crispy bacon bites, you need them to stay soft. Remove the bacon from the skillet and let it drain on a plate lined with paper towels. Remove all bacon fat but 1 tablespoon. Add onion to the pan and cook until soft and translucent. Add the thyme and cook for another few minutes. Put the onions on a large plate, with the drained bacon.

Add a little olive oil to the skillet, if necessary, brown the chicken pieces in a single layer. Be careful not to overcrowd the pan, because this will cause the chicken to steam and not brown, it's better to work in batches. Get a good color all over the chicken. This will help develop the flavor in the dish.  Place the chicken pieces on the plate with onions and bacon. Add the wine to the pot to deglaze it. Scrape of the dark bits of the bottom. Return the chicken, onion and bacon to the pan, and cook it covered for about 15-25 minutes, Check the doneness of the chicken by inserting a knife into the meat next to the bone. You want the juice to come out clear, if red, keep cooking for a few more minutes.

Remove pan from the heat and transfer the chicken to a platter and stir the remaining 3 tablespoons Dijon mustard, the grainy mustard, and the crème fraîche into the sauce. If the sauce has reduced and is quite thick, you can thin it with a little warm water, adding a teaspoon or so at a time. Pour the sauce over the chicken, sprinkle chopped parsley over the top, and serve.

Enjoy!

The Danish version:

Kylling i Sennep a la David Lebovitz

Ingredienser:

• 140 g Dijon sennep

• ¼ tsk røget paprika

• friskkværnet sort peber, efter smag

• ½ tsk salt

• 8 stykker kylling med ben og skind, jeg bruger overlår, men underlår duer også

• 100 g bacon I tern

• 1 løg, hakket

• 1 tsk frisk timian blade + lidt til pynt, Jeg bruger 4-6 hele kviste

• lidt oliven olie til stegning

• 2½ dl hvidvin

• 1 spsk grov sennep med tydelige sennepskorn så som Maille grov mild sennep

• 3 spsk Dijon sennep

• 3 spsk crème fraîche

Fremgangsmåde:

 

Bland sennep, paprika, salt og peber i en skål. Kom kyllingestykkerne ned i blandingen. Masser senneppen over hele kyllingen, også ind underskindet. Lad kyllingen stå og marinere imens du forbereder det næste.

Hak løg og bacon i tern. Start med at stege bacon i en tykbundet gryde. Baconen skal kun lige tabe fedtet, og lige have taget lidt farve, det er ikke meningen at det skal blive alt for sprødt. Lad baconen dryppe af på et stykke køkkenrulle. Brug bacon fedtet til at stege løgene bløde i, kom timianen i sammen med løgene. Tag løgene op af gryden.

Kom evt. lidt olivenolie i gryden og brun kyllingestykkerne godt af. Gør det gerne af flere gange for ikke at koge kyllingen. Bruningen er med til at skabe en god dybde til retten. 

Tag kyllingen op af gryden, og deglace den med vinen. Kom alle ingredienserne tilbage i gryden, og lad retten simre i 15-25 minutter, indtil kyllingen er nok.

For at færdiggøre retten tilsættes den grove og dijon sennep og creme fraichen. Hvis sovsen er for tyk, tilsæt lidt vand. Hvis sovsen er for tynd, så jævn den med en lille melbolle.
Server kyllingen med kartofler og lidt gulerødder.

Velbekomme!

Salad with Orange and Poppyseed Dressing

Salad with Orange and Poppyseed Dressing

I have had enough of christmas food for this year. Three days with pork roast and roasted duck, is more than enough, but then again, I don't want to throw perfectly good food away. The last few days I have been craving a lighter dinner, and tonight we had this colorful salad with an orange-poppyseed dressing. This kind of foods makes me and my stomach happy. The sweet but tangy dressing pairs perfectly with the fresh fruit, the cheese, avocado and chicken. The poppyseeds and almonds gives the salad a great texture. 

Serves 2

Ingredients:

Salad:

• 4-5 big handful mixed baby greens or baby spinach 
• 1 large or 2 small chicken breasts, grilled
• 1 avocado, diced
• 1 handful sliced almonds, toasted
• fresh berries
• 2 small slices or 3 tablespoons crumbled cheese (blue cheese, feta or goat cheese)

Dressing:

• 2-3 tablespoons olive oil
• 2-3 tablespoons canola oil
• 2 orange, the zest of 1 and the juice from 1½ orange
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons honey
• 2 teaspoons Dijon mustard
• 1 pinch salt
• 1 tablespoons poppy seeds

Directions:

Dressing:

Put all the ingredients in a shaker, and shake the dressing until emulsified, refrigerate until serving.

Salad:

Place the greens in a salad bowl and arrange the rest of the ingredients on top. Dress the salad with the dressing just before serving. 

Enjoy!

The Perfect Roasted Duck and Pork Roast.

A duck roasting in the oven.

December 20th.

Every year we look for guides to roasting duck and danish pork roast. Here is my take on how to make christmas dinner. We serve both duck and pork roast, but we only have one oven. A lot of people has this issue, and therefore they roast the duck the day before, but not in the house, that would be way to easy. ;0)

Danish Pork Roast

We make the pork roast in the grill/BBQ, on indirect heat, with a pan under to save the drippings, and this pan has to be refilled with water a couple of time while roasting. Other than that, its the same recipe as here:

Danish Pork Roast

By slow roasting the duck you get the most juicy duck ever. 

Slow-roasted Duck.

For the traditional Danish Christmas dinner serve with caramelizes potatoes and pickled red cabbage.

40 Cloves of Garlic Chicken

40 Cloves of Garlic Chicken

When I saw this recipe on saveur.com, I knew I had to try it, because I love, love, love garlic. 40 cloves of garlic is a lot, but the garlic cooked in the sauce and became sweet and soft. There were no sharp garlicky taste. I really loved how the vermouth played off the tarragon and sweet soft garlic cloves. I opted for chicken thighs instead of a whole chicken cut up, and the thighs turned out juicy and flavorful. I served roasted root vegetables with the chicken and it paired up perfectly. We are definitely having this again soon.  

Serves 3-4

Ingredients:

• 3 tablespoons olive oil

• 6 chicken thighs, skin on bone-in

• 40 cloves garlic, peeled

• 400 g button mushrooms, sliced

• ½ cup (1 dl) dry vermouth

• 1½ teaspoon chicken base + ¾ cup water (or a good chicken stock)

• 1 tablespoon fresh tarragon, chopped

• salt and ground black pepper, to taste

Directions:

Heat oven to 400℉ (200℃).

Heat oil in an ovenproof sauté-pan over medium-high heat. Season chicken with salt and pepper, and sear them in pan, turning once, until browned, about 10 minutes. Place the chicken on a plate and set aside. Add garlic to pan and cook until browned in spots it only takes a few minutes. Take out about ¼ of the garlic, and mash the remaining in the pan, and add mushrooms, vermouth and stock. Place the chicken back in the pan, with the whole garlic cloves. Bake the chicken for 15-20 minutes until tender. Garnish with tarragon.

Serve with roasted root vegetables.

Enjoy!

Butter Chicken

Butter Chicken served over cilantro and lime cauliflower rice.

Dansk Udgave

This is one of my dishes I tried with a lot of spices, and it became one of my go-to dishes. It's fairly easy to make, but the flavor is so big and bold, that people think I have been working for hours in the kitchen. Now my secret is out.

I do add the cream in the end, but it's optional. But I'm not looking to cloak up my ores, so I cut the butter to a minimum. I still keep the buttery name, because the flavors is still there. 

Here served over cilantro and lime cauliflower rice.

Ingredients:

• 1 whole chicken
• 2 teaspoons garam masala
• 1 tablespoons coriander seeds 
• 1 teaspoon cumin
• 5 black peppercorns 
• 3 small dried red chilies 
• 150 ml plain yogurt
• 2 tablespoons tomato paste
• 1 ¼ teaspoon salt
• 1 inch fresh ginger, peeled and grated
• 6 cloves garlic
• 3 whole cardamon pods
• 25 g unsalted butter
• 1  tablespoon oil
• 2 medium yellow onions, peeled and finely chopped 
• 2 bay leaves 
• 1 ½ dl water
• 1 ½ dl heavy whipping cream
• ¼ cup fresh cilantro, chopped

Topping:

• 1  lime
• fresh cilantro, chopped

Directions:

Spice paste: Grind coriander seeds, peppercorn, and chilies in a coffee grinder or a mortar and pestle, mix in the cumin and garam masala.

In a bowl mix the spice mix with yogurt and tomato paste. Add minced garlic, finely grated ginger, salt and the whole cardamom pods. Put the paste into a zip-lock bag.

Cut up the chicken into 6-8 pieces, discard the skin. Put chicken in the spice paste to marinate for about 15 minutes.

Chop the onions, and brown the onions in butter in a large pot.

Add the chicken and all the spice paste. Lower the heat and let the chicken get some color. The sauce color will become more brownish red/ orange.

Add water, bay leaves and let it simmer for about 30 minutes, stirring occasional. Add the cream and let the dish keep on simmering for another 10-12 minutes. Adding the cream is optional, but it makes the dish more creamy. Just before serving, stir in chopped cilantro.

Serve the chicken over rice or quinoa with a slice of lime and your favorite greens.

Enjoy!

The Danish Version:

Butter Chicken / Smørkylling

Ingredienser:

• 1 kylling
• 2 tsk garam masala
• 1 spsk korianderfrø
• 1 tsk spidskommen
• 5 stk sorte hele peberkorn
• 3 stk små tørrede røde chili
• 150 ml yoghurt naturel
• 2 spsk tomatpure
• 1 ¼ tsk salt
• 2 ½ cm frisk ingefær
• 6 fed hvidløg
• 3 stk kardemommekapsler
• 25 g smør
• 1 spsk. olie
• 2 stk mellemstore løg
• 2 stk laurbærblade
• 1 ½ dl vand
• 1 ½ dl piskefløde
• ½ dl hakket frisk koriander

Topping:

• 1 stk lime
• frisk koriander

Fremgangsmåde:

Krydderi pasta: Kværn korianderfrø, peber, chiler i en kaffekværn (brug en der ikke skal bruges til kaffe) eller i en morter. Bland spidskommen og garam masala i. 

Blad krydderierne med yoghurt og konc. tomatpuré. Bland tilsidst med presset hvidløg, revet ingefær, salt, kardemommekapsler.

Skær kyllingen i stykker og fjern skindet. Kom kyllingen i krydderipastaen, og lad den marinere i ca 15 minutter i kølesklabet.

I mellemtiden hakkes og brunes løgene i lidt olie og smør i en sauterpande.

Kom kyllingen og al marinaden ned til de brunede løg. Lad marinaden blive gennemvarm, så den skifter farve til mere orangerød. 

Tilsæt vand, laurbærblade og lad retten simre i ca. 30 minutter. Rør i retten en gang imellem.

Tilsæt fløden og lad den simre med i 10-12 minutter. Du behøver ikke at bruge fløde, men retten bliver mere cremet, hvis du gør.

Lige før serveringen, tilsættes den hakkede friske koriander.

Server kyllingen med ris eller quinoa, en skive lime og lidt grøntsager.

Her er kyllingen serveret med koriander og lime blomkålsris.

Velbekomme!