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Wine Braised Turkey Legs

November 8, 2022 By
Wine Braised Turkey Legs
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Recipe by Silvia Baldini — The only way to cook a large turkey to perfection is to break it down and braise it slowly, until the meat is juicy and flavorful. A long and slow braise leaves the turkey legs moist and tender. The wine, vegetables and herbs cook down with the stock and the turkey juices leaving you with the perfect gravy foundation. Braising is a foolproof, hands-off and simple cooking method. You save time and you will not run the danger of overcooking or undercooking the turkey legs.
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Wine Braised Turkey Legs
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Print Recipe
Recipe by Silvia Baldini — The only way to cook a large turkey to perfection is to break it down and braise it slowly, until the meat is juicy and flavorful. A long and slow braise leaves the turkey legs moist and tender. The wine, vegetables and herbs cook down with the stock and the turkey juices leaving you with the perfect gravy foundation. Braising is a foolproof, hands-off and simple cooking method. You save time and you will not run the danger of overcooking or undercooking the turkey legs.
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Ingredients
  • 2 whole turkey legs
  • 2 turkey wings
  • fine sea salt and freshly ground black pepper
  • 4 tablespoons virgin olive oil
  • 1 large yellow onion chopped
  • 1 large carrot, peeled and chopped
  • 2 medium celery stalks chopped
  • 2 large garlic cloves, peeled 2 cups red wine
  • 2 cups red wine
  • 1 bunch fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 2 fresh bay leaves
  • 1 quart (4 cups) plus chicken or turkey stock
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ¼ cup fresh parsley leaves, finely chopped
Servings: people
Instructions
  1. Preheat the oven at 325°F Season the turkey legs and wings generously with salt and pepper.
  2. Heat the oil in a large casserole (4 quarts works well). Brown the legs and wings evenly on all sides. Start the legs skin side down and work your way around. Transfer to a plate. Add the onion, carrots, celery and garlic to the casserole. Cook on medium heat stirring, until evenly browned and caramelized. 8 to 10 minutes. Add the wine and scrape the brown bits and pieces from bottom of the pan. Add the thyme, rosemary, bay leaves and stir. Add the stock and stir.
  3. Place the legs and wings back in casserole into the wine, stock and vegetable mixture. The liquid should cover ¾ of the legs leaving the top skin exposed. Cover with a lid and transfer into the hot oven. Cook for about 2 hours or until the meat is fork tender and the skin is a deep even brown color.
  4. Remove the legs and wings with a slotted spoon and set aside, keep warm covered with foil. Strain the liquid into a large bowl. Discard the solids, skim the fat from the liquid. In a medium saucepan melt the butter, add the flour and mix on slow/medium heat until lightly brown. Slowly add the strained liquid from the braise, whisking constantly until it’s all incorporated. Add a few sprigs of thyme. Bring to a boil, add a splash of red wine then lower to a simmer stirring occasionally and reduce until the gravy is thick and smooth. Adjust for seasoning and discard the thyme.
  5. When ready to serve carve the legs on a board. Place on a serving platter. Warm the gravy and place in a serving bowl, sprinkle with chopped parsley and serve with the turkey legs and wings.
Recipe Notes

Notes: You can braise the legs and make the gravy a day or two before your meal.

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Seared tuna with avocado, new potatoes & cilantro terrine

August 2, 2020 By
Seared tuna with avocado, new potatoes & cilantro terrine
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A terrine is just the name of the beautiful earthware dish it is served in. Terrines are often artistic and versatile, a little old fashion but always beautiful. A terrine is a sociable dish because it's prepared in advanced and it can be sliced and served while you chat. This pressed tuna terrine, layered with avocados and softly cooked potatoes is stunning but also simple to make and bursting with mediterranean flavors. It's best prepared the day before and chilled in the refrigerator overnight.
Servings Prep Time
8 people 30/40 minutes
Passive Time
chill time 6-8 hours
Servings Prep Time
8 people 30/40 minutes
Passive Time
chill time 6-8 hours
Seared tuna with avocado, new potatoes & cilantro terrine
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A terrine is just the name of the beautiful earthware dish it is served in. Terrines are often artistic and versatile, a little old fashion but always beautiful. A terrine is a sociable dish because it's prepared in advanced and it can be sliced and served while you chat. This pressed tuna terrine, layered with avocados and softly cooked potatoes is stunning but also simple to make and bursting with mediterranean flavors. It's best prepared the day before and chilled in the refrigerator overnight.
Servings Prep Time
8 people 30/40 minutes
Passive Time
chill time 6-8 hours
Servings Prep Time
8 people 30/40 minutes
Passive Time
chill time 6-8 hours
Ingredients
  • 1 medium ripe avocado
  • 1 8 ounces fresh tuna steak
  • 1 pound small new potatoes
  • 1 medium eggplant
  • 1 tablespoon extra virgin olive oil
  • 1 medium lemon, juiced
  • 3 tablespoons fresh cilantro, chopped finely
  • 3 tablespoons unsalted butter, melted
  • sea-salt
  • freshly ground black pepper
Servings: people
Instructions
  1. Line a 1.5 quarts capacity terrine with plastic wrap. Leave some of the wrap overhanging. I like to lightly wet the edges of the terrine with a brush so that the wraps will adhere well to the sides.
  2. Peel the avocado and cut in 8 wedges lengthwise and set aside covered with lemon juice to prevent browning.
  3. Slice the tuna in half of an inch steaks and chargrill each side for about a minute in a grill pan. Make sure the tuna remains very pink inside. Season with salt and pepper.
  4. Peel the potatoes and cook in salted boiling water until tender but firm. Drain and cut into 4 while still warm. Stir in to the melted butter and add the chopped cilantro.
  5. Slice the eggplant on a mandolin in to thin slices lengthwise. Drizzle with olive oil. Grill the slices in a hot grill pan until slightly transparent. Lay the grilled eggplant slices on the cling film in the terrine Cover all the sides and leave some overhanging. It will help wrap the terrine. If you have enough reserve a couple of extra slices to complete the terrine once you have layered all the ingredients.
  6. Build layers with all the prepared ingredients. Start with potatoes, then tuna, avocado and keep going until all the ingredients are used. Try to finish with a layer of tuna. Remember to season with salt and pepper in between the layers and lemon juice. Press as you go. You don't want any pockets of air or empty spaces.
  7. Wrap the last layer of tuna with the overhanging eggplants and the reserved slices of eggplant. Close with plastic wrap.
  8. Chill for at least 6 hours in refrigerator. When ready to serve gently pull the plastic wrap up and lift the terrine out on to a plate. Slice with a sharp knife and serve with toasted bread.
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Short Ribs Boeuf Bourguignon

February 20, 2020 By
Short Ribs Boeuf Bourguignon
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Recipe by Silvia Baldini — I’m a big fan of boeuf bourguignon. I learned to make it as child from my mom, and later I perfection it while training at Cordon Bleu. Of course Julia Child's boeuf bourguignon is a classic, however I have adapted her recipe and I use short ribs instead of stew meat. I slow cook the ribs for at least 3 hours in the oven until fork tender. They come out melt in your mouth delicious every time. Boeuf bourguignon is one of my go to dishes when I need to feed a large crowd in winter. I always make it one or two days in advance because it taste better after all the flavors mingle while resting for at least 24 hours. The secret of a good boeuf bourguignon is patience and very slow cooking. I sear the ribs to a brown crisp before slow cooking them. I sear two or three ribs at the time and then I drain them from the extra fat. I also like to braise cipolline (small sweet onions) separately and add them at the last moment as a garnish; they bring a smooth texture to the stew. At the beginning of the process take your time to cook each ingredient properly, and you will be happy by the results. Boeuf bourguignon is a braise. Braised meat is essentially a piece of meat that is browned on all sides, and then cooked gently in liquid. You want to do this in a large pot that is oven-friendly, since there is no better way to ensure even, low, gentle cooking than by placing the entire vessel in the oven at a low temperature. Pay attention to the bottom of the pan while you are cooking. As you sear, little pieces of meat will brown and stick to the bottom. The French call these golden suc, tiny bits of flavor for sauce. The best way to scrape up these little flavor bombs is with wine. Use a glass of wine, some good homemade stock, or even water and scrape all the bits of the bottom then reduce before doing the ingredients. This will gift your bourguignon (or any braised dish) with the foundation for layers of flavors.
Servings Prep Time
10/12 people 45 minutes
Cook Time Passive Time
3 hours 4 hours for marinating
Servings Prep Time
10/12 people 45 minutes
Cook Time Passive Time
3 hours 4 hours for marinating
Short Ribs Boeuf Bourguignon
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Recipe by Silvia Baldini — I’m a big fan of boeuf bourguignon. I learned to make it as child from my mom, and later I perfection it while training at Cordon Bleu. Of course Julia Child's boeuf bourguignon is a classic, however I have adapted her recipe and I use short ribs instead of stew meat. I slow cook the ribs for at least 3 hours in the oven until fork tender. They come out melt in your mouth delicious every time. Boeuf bourguignon is one of my go to dishes when I need to feed a large crowd in winter. I always make it one or two days in advance because it taste better after all the flavors mingle while resting for at least 24 hours. The secret of a good boeuf bourguignon is patience and very slow cooking. I sear the ribs to a brown crisp before slow cooking them. I sear two or three ribs at the time and then I drain them from the extra fat. I also like to braise cipolline (small sweet onions) separately and add them at the last moment as a garnish; they bring a smooth texture to the stew. At the beginning of the process take your time to cook each ingredient properly, and you will be happy by the results. Boeuf bourguignon is a braise. Braised meat is essentially a piece of meat that is browned on all sides, and then cooked gently in liquid. You want to do this in a large pot that is oven-friendly, since there is no better way to ensure even, low, gentle cooking than by placing the entire vessel in the oven at a low temperature. Pay attention to the bottom of the pan while you are cooking. As you sear, little pieces of meat will brown and stick to the bottom. The French call these golden suc, tiny bits of flavor for sauce. The best way to scrape up these little flavor bombs is with wine. Use a glass of wine, some good homemade stock, or even water and scrape all the bits of the bottom then reduce before doing the ingredients. This will gift your bourguignon (or any braised dish) with the foundation for layers of flavors.
Servings Prep Time
10/12 people 45 minutes
Cook Time Passive Time
3 hours 4 hours for marinating
Servings Prep Time
10/12 people 45 minutes
Cook Time Passive Time
3 hours 4 hours for marinating
Ingredients
  • 5 pounds trimmed boneless beef short ribs, cut into 2 1/2-inch pieces
  • 6 medium carrots—5 cut into 2-inch pieces, 4 cut into 1-inch rounds
  • 4 medium celery ribs, cut into 2-inch pieces
  • 2 medium garlic cloves
  • 1 750-milliliter bottle dry red wine
  • fine sea salt
  • freshly ground pepper
  • 1/4 cup extra virgin olive oil
  • 6 cups beef stock
  • 1 pound meaty slab bacon—half cut into 1/4-inch-thick lardons, half cut into 2-in
  • 3 bay leaves tied with 10 thyme sprigs, one sprig of rosemary
  • 2 pounds stemmed button mushrooms
  • 1 pound peeled cipolline
  • 1 bunch chopped flat-leaf parsley, for garnish
Servings: people
Instructions
  1. Place the short ribs, 2-inch carrot pieces, celery, onions, garlic and red wine in a large bowl and marinate for at least 4 hours or refrigerate overnight.
  2. Preheat the oven to 325°. Strain the beef and vegetables over a bowl; reserve the wine. Separate the short ribs from the vegetables. Pat the meat dry and season with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. In batches, sear the meat over high heat until browned on all sides, 30 minutes; transfer the meat to a bowl as you go.
  3. Reduce the heat to moderate, add the marinated vegetables and cook until softened, 8 minutes. Add the reserved wine, stock, large bacon pieces, herbs and meat along with any juices; bring to a simmer.
  4. Braise the stew in the oven for 3 1/2 hours, until the meat is fork tender. Using a slotted spoon, transfer the meat and bacon to a bowl. Strain the liquid, discarding the solids.
  5. Wipe out the casserole. Add the lardons and crisp over moderately high heat, 10 minutes; transfer to paper towels. Working in batches, add the mushrooms to the casserole and cook until golden, 8 minutes per batch. Add the mushrooms to the meat.
  6. Add the carrot rounds and braising liquid to the pot and simmer until the liquid is reduced by one-third. Add the meat, bacon, lardons and mushrooms; simmer until the sauce reduces slightly. Season with salt and pepper and let cool. Refrigerate overnight.
  7. Braise cipolline until tender in a medium pan with a tablespoon of olive oil and 4 tablespoons water . Season with salt and set aside.
  8. Skim the fat from the stew and reheat. Garnish with braised cipolline, parsley and serve.
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Butterflied Filet of Beef with Herbs

June 12, 2019 By
Butterflied Filet of Beef with Herbs
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Recipe by Silvia Baldini — This is the most tender of all cuts of beef but it is less flavorful than those coming from a muscles of animals. I like to unroll the cylinder of the fillet by butterflying it with a sharp knife until I obtain a rectangular shape of even thickness. I cover the surface after a good seasoning with chopped herbs, or chopped bacon, mushrooms, caramelized onions or shallots and cheese, roasted peppers or truffles. I roll up the filet and tie it with kitchen rope then after a good browning on the stove, I finish the filet in a hot oven. It's an elegant but simple way to feed a crowd.
Servings Prep Time
4 people 20 minutes
Cook Time
20/25 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20/25 minutes
Butterflied Filet of Beef with Herbs
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Recipe by Silvia Baldini — This is the most tender of all cuts of beef but it is less flavorful than those coming from a muscles of animals. I like to unroll the cylinder of the fillet by butterflying it with a sharp knife until I obtain a rectangular shape of even thickness. I cover the surface after a good seasoning with chopped herbs, or chopped bacon, mushrooms, caramelized onions or shallots and cheese, roasted peppers or truffles. I roll up the filet and tie it with kitchen rope then after a good browning on the stove, I finish the filet in a hot oven. It's an elegant but simple way to feed a crowd.
Servings Prep Time
4 people 20 minutes
Cook Time
20/25 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20/25 minutes
Ingredients
  • 1 pounds center cut beef filet, trimmed
  • salt and pepper
  • 6 to 8 tablespoons chopped herbs
  • 1 tablespoon vegetable oil
Servings: people
Instructions
  1. Open and butterfly the filet. Use a sharp-boning knife and cut the beef starting from the center using the tip of the knife and gently unrolling while cutting. Maintain at least a 3/4 of an inch thickness. Flatten in to a regular rectangle.
  2. Preheat the oven at 350 degrees F. Season with salt and pepper and cover the surface with the chopped herbs, or what ever you are using. Roll the beef tight and tie with kitchen string in even sections. Season the outside.
  3. Heat a pan with vegetable oil. Sear the meat on all sides until browned. Roll it over every minute with a pair of tongs. Transfer the fillet to a hot oven and cook for 20-25 minutes for medium rare to medium. Rest the meat outside the oven for at least 10 minutes, untie and slice before serving.
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Whiskey Espresso Marinated Steak

May 13, 2019 By
Whiskey Espresso Marinated Steak
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Recipe by Silvia Baldini—Flank demands a good marinade to add flavor but also to promote browning and crispness. It needs high heat quick grilling, a mandatory slice against the grain at an angle, and resting time. I marinate the meat for thirty minutes to two hours. For rare steak, I grill it on really high heat for three to five minutes on each side, depending on the thickness. Larger steaks might take longer.
Servings Prep Time
4 20 minutes
Cook Time Passive Time
15 minutes 2 hours
Servings Prep Time
4 20 minutes
Cook Time Passive Time
15 minutes 2 hours
Whiskey Espresso Marinated Steak
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Recipe by Silvia Baldini—Flank demands a good marinade to add flavor but also to promote browning and crispness. It needs high heat quick grilling, a mandatory slice against the grain at an angle, and resting time. I marinate the meat for thirty minutes to two hours. For rare steak, I grill it on really high heat for three to five minutes on each side, depending on the thickness. Larger steaks might take longer.
Servings Prep Time
4 20 minutes
Cook Time Passive Time
15 minutes 2 hours
Servings Prep Time
4 20 minutes
Cook Time Passive Time
15 minutes 2 hours
Ingredients
  • 1 2-3 pounds bavette or flank steak
  • 2 cloves peeled garlic
  • 2 tablespoons whiskey
  • 4 tablespoons soy sauce
  • 2 tablespoons Honey maple syrup
  • 2 tablespoons espresso powder brewed strong coffee can be substitute
  • 1 tablespoon sherry vinegar
  • salt/ black pepper
  • olive oil
Servings:
Instructions
  1. Marinate the steak. Place the steak in a ziplock bag. Mix the garlic, whiskey, honey or syrup, soy, coffee and vinegar until well combined, then pour over the steak and close the ziplock bag. Chill for at least 2 hours and up to 24 hours in the fridge. Return to room temperature before cooking.
  2. Remove the steak from the marinade. Put the marinade in a small sauce pan and reduce over medium heat, Bring to a boil then simmer until thickened. About 5 minutes. Reserve.
  3. Cook the steak. Season well with salt and pepper. And drizzle a little oil on it. Heat a grill pan or a regular pan over high heat. Grill the steak 4 to 6 minutes per side for medium rare.
  4. Let the steak rest for at least 5 minutes. Slice at an angle and against the grain. Drizzle the reserved and warmed marinade over the steak before serving.
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Wild Ramps Pesto

May 13, 2019 By
Wild Ramps Pesto
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Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Wild Ramps Pesto
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Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Ingredients
  • 1 bunch wild ramps, about 4 ounces
  • coarse sea salt
  • 1/2 cup walnuts, toasted
  • 1/2 cup EVOO
  • 1/2 cup pecorino cheese, grated
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons finely grated lemon zest
  • salt and freshly ground pepper
Servings: servings
Instructions
  1. Clean ramps. Separate greens from bulbs. Blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon r, transfer greens to a bowl of ice water; drain and squeeze out liquid.
  2. Coarsely chop ramp bulbs and stalks and walnuts in a food processor. Add ramp greens, olive oil, pecorino, parmesan and lemon zest; process to a coarse paste. Season with salt and pepper.
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Herbs and Lemon Orzotto

April 30, 2019 By
Herbs and Lemon Orzotto
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Recipe by Silvia Baldini
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Herbs and Lemon Orzotto
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Recipe by Silvia Baldini
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Ingredients
  • 1 tablespoon unsalted butter
  • 1/4 cup olive oil
  • 1 medium white onion chopped
  • 2 cups pearl barley
  • 1/2 cup dry white wine
  • 1 cup herbs—parlsey, mint, rosemary, thyme chopped evenly
  • 1 cup washed baby spinach
  • 1/2 medium zest of lemon
  • 8 cups chicken or vegetable stock
  • 4 tablespoons unsalted butter
  • 1/2 cup grated parmesan
  • fine salt and freshly ground black pepper
  • 1/2 cup fresh parsley, chopped
Servings: people
Instructions
  1. In a heavy-bottomed large saucepan, heat the butter and olive oil over medium-high heat. Add the onion and cook until translucent. Add the barley and toast for a couple of minutes, stirring occasionally. The barley will be toasted when slightly translucent. Add the wine and cook until absorbed. Add chopped herbs, spinach, lemon zest and stir. Season with salt.
  2. Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 20/25 minutes, until the liquid is almost absorbed and barley is tender. Add the butter, the Parmesan, season with salt and pepper and stir. Remove from the heat. Rest the barley for 5/7 minutes before serving. Finish with the chopped parsley.
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Wild Mushroom Risotto

April 30, 2019 By
Wild Mushroom Risotto
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Recipe by Silvia Baldini— The risotto rules are simple. Start by sweating the onions, toast the rice until translucent, add wine and reduce, then add the main ingredient and cook for about 20 minutes by adding stock a ladle at time letting the liquid absorbs, then finish with butter and Parmesan and let the risotto rest for at least 5/7 minutes before serving to allow the starches and the butter to solidify together and become smooth and creamy. This process is called "mantecare" in italian. This mushroom Risotto is a perfect family meal but also sufficiently elegant for company and large dinner parties. If you are lucky enough to find fresh porcini, by all means go for it, but dried ones will do just fine. One last word about risotto. Keep it simple, use one star ingredient with few enhancing aromas and herbs, don't crowd the pot.
Servings Prep Time
4 people 25 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
35 minutes
Wild Mushroom Risotto
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Recipe by Silvia Baldini— The risotto rules are simple. Start by sweating the onions, toast the rice until translucent, add wine and reduce, then add the main ingredient and cook for about 20 minutes by adding stock a ladle at time letting the liquid absorbs, then finish with butter and Parmesan and let the risotto rest for at least 5/7 minutes before serving to allow the starches and the butter to solidify together and become smooth and creamy. This process is called "mantecare" in italian. This mushroom Risotto is a perfect family meal but also sufficiently elegant for company and large dinner parties. If you are lucky enough to find fresh porcini, by all means go for it, but dried ones will do just fine. One last word about risotto. Keep it simple, use one star ingredient with few enhancing aromas and herbs, don't crowd the pot.
Servings Prep Time
4 people 25 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
35 minutes
Ingredients
  • 2 ounces dried porcini mushrooms
  • 1/4 cup olive oil
  • 2 tablespoons butter unsalted
  • 1 medium white or yellow onion diced
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 2 cups clean fresh wild mushrooms, sliced use only the tender part, reserve the stems for stock
  • 1 bunch tied herbs— rosemary, bayleaf, thyme, parsley
  • 8 cups chicken or vegetable stock
  • 4 tablespoons unsalted butter
  • 1/2 cup grated parmesan
  • fine sea salt and freshly ground black pepper
  • 1/2 cup fresh parsley, chopped
Servings: people
Instructions
  1. Soak dried porcini in 3 cups warm water until rehydrated, at least 20 minutes or until soft. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Heat the chicken stock and mushroom broth to a simmer.
  2. Heat the oil and the butter in a large saucepan over medium heat; add onion; cook until slightly translucent. Add rice and stir; season with salt and pepper and cook until slightly translucent and lightly toasted. Add wine and stir until almost all the liquid has cooked off. Add the drained porcini and wild mushrooms and the tied herbs. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
  3. After 15 to 20 minutes, the rice should be close to al dente. Taste and adjust seasoning, remove the herbs, stir in butter, then Parmesan cheese. Remove from heat and let rest for 5 to 7 minutes. Add the chopped parsley and serve with extra Parmesan cheese.
Recipe Notes

Risotto can be made in a pressure cooker or an Instapot. I suggest you follow all the steps from the original recipe but add the stock all at once then close and cook for 5/6 minutes. The timing might need to be adjusted depending from what kind of cooker you use, but with some practice the rice turns out perfectly, and you save a lot of time and effort.

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Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes

March 12, 2019 By
Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes
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Recipe by Silvia Baldini — This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet and the potatoes come out crispy and flavorful. This roasted chicken is great for a family meal or be like Harry and Meg and make it for your engagement night.
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes
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Recipe by Silvia Baldini — This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet and the potatoes come out crispy and flavorful. This roasted chicken is great for a family meal or be like Harry and Meg and make it for your engagement night.
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Ingredients
  • 1 3 1/2 - 4 pounds whole chicken
  • 4 cloves of garlic
  • 4 sprigs fresh rosemary
  • 1 medium white onion, halved
  • 4 leaves fresh sage
  • 3 medium tangerines
  • 2 tablespoons balsamic vinegar
  • 1/2 cup Honey
  • 1 1/2 pounds russet potatoes, scrubbed, thinly sliced crosswise
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon thyme leaves
  • 1 tablespoons olive oil
  • freshly ground black pepper
  • fine sea salt
Servings: people
Instructions
  1. Prep the chicken. Season with salt and pepper the cavities and the outside. Stuff the chicken with the garlic, the rosemary, sage and the 2 onions half. Slice one of the tangerines in thin slices and place the chicken and the tangerine slices aside.
  2. Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425° F.
  3. Meanwhile, toss potatoes, butter, thyme, and 1 tablespoon oil in a large bowl to coat; season with salt and pepper.
  4. Once oven reaches temperature, drizzle the oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place the tangerine slice at the bottom of the skillet and the chicken in the center of tangerine and arrange potatoes around.
  5. Juice the 2 remaining tangerines. In a tall jug combine the tangerine juice with the balsamic vinegar, the honey, the garlic cloves, the rosemary and a pinch of salt and pepper. Whiz with a hand held blender for a minute or two.
  6. Spoon all but 1/4 cup of liquid over all the chicken. Place chicken in oven and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat a couple of times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water.
  7. After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
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