Real Food Has Curves by Bruce Weinstein

Author:Bruce Weinstein
Language: eng
Format: epub
Publisher: Pocket Books
Published: 2010-11-20T16:00:00+00:00

MAKES 4 CRAB CAKES

CHICKEN, FENNEL, AND MUSHROOM CASSEROLE

Mushrooms offer an earthy, autumnal punch to this cool-day dinner. Although it tastes great hot from the oven, the fennel and mushroom combination mellows beautifully overnight. Serve it over cooked whole wheat pasta, brown rice, or wilted greens.

2 tablespoons unsalted butter, duck fat, or goose fat

6 boneless, skinless chicken thighs (about 1½ pounds)

1 medium yellow onion, halved and cut into thin rings

1 small green bell pepper, stemmed, seeded, and diced (see Note, page 5)

1 small fennel bulb (about ½ pound), trimmed of any fronds or stems, any brown bits removed, the bulb then halved and thinly sliced

4 ounces (¼ pound) cremini or white button mushrooms, sliced

2 garlic cloves, minced

2 teaspoons rosemary or oregano leaves, minced

1 teaspoon finely grated orange zest

2 tablespoons white wine vinegar

¾ cup reduced-sodium, fat-free chicken broth

1 tablespoon reduced-sodium tomato paste

½ teaspoon kosher salt or fine-grain sea salt

1. Position a rack in the center of the oven and preheat to 350°F.

2. Melt the butter in a large, high-sided skillet over medium heat. Add the chicken thighs and brown on all sides, turning occasionally, about 4 minutes. Transfer to a 9-inch square baking dish.

3. Add the onion and bell pepper to the skillet; cook, stirring often, until soft, about 3 minutes.

4. Stir in the fennel; continue cooking, stirring often, until somewhat softened at the edges, about 2 minutes.

5. Add the mushrooms, garlic, rosemary or oregano, and orange zest. Cook, stirring occasionally, until the mushrooms give off their internal liquid, it comes to a simmer, and reduces to a thick glaze, about 4 minutes.

6. Pour in the vinegar, scraping up any browned bits on the pan’s bottom.

7. Stir in the broth, tomato paste, and salt. Bring to a simmer, then pour over the thighs.

8. Cover the dish with foil and bake until bubbling, about 45 minutes. Cool 10 minutes before serving.

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