Monday, March 12, 2007
Chicken Yassa
Servings: 6 to 8 ------------------Ingredients 1 whole Chicken cut into portion pieces 1 Perfect Sweet OnionsPerfect Sweet Onions sliced thin 6 cloves Peeled GarlicPeeled Garlic halved 4 ribs Organic CeleryOrganic Celery chopped into bite size pieces 4 Organic CarrotsOrganic Carrots chopped into bite size pieces 2 Organic LimesOrganic Limes zested and juiced 1/2 cup Cider vinegar 1/2 cup Extra Virgin Olive Oil 1 Habanero ChileHabanero Chile sliced thin 2 Bay LeavesBay Leaves dried Sea Salt to taste Fresh Ground Pepper to taste 2 tablespoons Extra Virgin Olive Oil 2 tablespoons Unsalted Butter 1 quart Chicken Broth 2/3 cup Water 1 tablespoon Cornstarch 2 tablespoons Unsalted Butter Preparation Marinate chicken pieces in onions and the next 9 ingredients (except for the lime zest) over night. When done marinating, remove chicken and pat dry. Reserve the vegetables and set aside. In a Dutch oven, heat the 2 tablespoons of olive oil and the butter over medium high flame. Season the chicken with salt and pepper and brown on all sides. Remove the chicken and pour off excess oil. Deglaze the pan with the chicken broth and add the chicken back to the pot. Add the reserved vegetables, cover and cook over medium heat until chicken is tender and reaches an internal temperature of 165 degrees F. This should take about 15 - 20 minutes. Remove the chicken and vegetables, cover with foil and set aside. Strain the liquid into a clean pan and place over high heat. Mix the corn starch and water together and, while stirring, add to the sauce along with the butter. Heat until slightly thickened. Adjust the seasonings. To plate: Place chicken and vegetables on individual serving plates and drizzle with the sauce. Note: This is also tasty served over a bed of steamed rice. |
