RECIPE TITLE "Creamed Chicken with Mushrooms, Spring Onions, and Leggy Red Wine" Author
Tyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook
... more great recipes by Tyler Florence on our GREAT CHEFS page!
2 1 hour and a half moderate
I love this dish for the simple ingredients and hearty, rustic flavors. Braising the chicken in red wine actually tenderizes the meat, as well as imparting a beautiful purple hue. "Leggy" red wine means to me a heavy wine with depth and body. Depending on whether or not each of you can eat half a chicken, you will probably have leftovers. Soft, creamy polenta is a great accompaniment.
1 chicken, about 3 pounds, cut into 8 pieces
Sea salt and freshly ground black pepper
1 1/2 cups all-purpose flour
Extra-virgin olive oil
2 fresh rosemary sprigs
1 pint white mushrooms, stemmed
3 garlic cloves, minced
1 bottle full-bodied red wine, such as Cabernet Sauvignon
1 tablespoon sugar
1/2 cup heavy cream
6 spring onions, white and green parts, trimmed
- Season the chicken with a fair amount of salt and pepper.
- Dredge the chicken in the flour and tap off the excess.
- Place a heavy Dutch oven over medium heat. Coat the bottom with a 2-count of oil.
- Brown the chicken, skin side down, to crisp the skin. Throw a sprig of rosemary in to create a base flavor. Then turn the chicken over and brown the other side. If the pan looks crowded, do this in batches.
- Remove the chicken to a side plate. Add the mushrooms and garlic to the chicken drippings left in the pot; stir until they begin to soften. Pour in the wine and let it cook down, uncovered, until reduced by half. Taste and add the sugar to balance out the tannins in the wine.
- Return the chicken to the pan, cover, and simmer for about 25 minutes.
- Remove from heat, stir in the cream, and taste for salt and pepper. The sauce should be thick enough to coat the back of a spoon; if not, cook a few minutes longer.
- Toss the green onions in for the last few minutes so they are wilted but don't lose their color. Big flavor!
|Tyler's Ultimate: Brilliant Simple Food to Make Any Time
TV chef Tyler Florence brings a direct, regular-guy charm to cooking that is equally straightforward, simple and good. In Tyler’s Ultimate, he offers 100-plus recipes for just this kind of food—-"ultimate" versions of dishes like onion soup, crab cakes and spaghetti carbonara, as well as more innovative fare like Chicken Paillard with Fresh Fig Salad and Blue Cheese, Grilled Leg of Lamb with Lemon Chickpea Puree and Greens, and Coconut Shrimp with Basmati Rice, Apricots, and Lime. His desserts, all tempting, include the likes of Chocolate Banana Bread, and Almond Semifreddo with Spiced Honey Dried Fruit. Many of the dishes in this concise collection reflect a thoughtful winnowing of ingredients and technique to produce food that is not only delicious, but can be prepared on a regular basis. Some of Florence’s inventions—-like Watermelon Gazpacho with Chile and Feta Cheese, which is entirely accomplished in a blender-—are ingenious. Photo-illustrated throughout, "Ultimate" is for cooks who want their kitchen work to be as easy as possible, but who also require good cooking—-dishes that capture fully their flavor potential. --Arthur Boehm
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| Tyler Florence: Dinner at My Place
* A peek into life at home with Tyler. He shares the dishes he likes to prepare for his family and friends when he's off the clock.
* The table of contents is organized by occasion, such as his son's first birthday party, a romantic meal for two, Christmas dinner for the whole Florence family, and a simple meal for a rainy Sunday afternoon.
* Tyler's menus and recipes feature twists on comfort food classics and showcase his secret family recipes as well as his personal favorites.
* Menus and personal photos from Tyler's home-cooked meals and dinner parties.
* Beautiful food and lifestyle photos.
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|Tyler Florence: Stirring the Pot
* A hands-on guide to help readers fall in love with
their kitchen again. Inspiration for home cooks to reach that “light bulb moment.”
* Opens with a hardworking front of book: “The Anatomy of a Knife,” “Pots and Pans You Can't Live Without,” “Good, Better, Best” (Tyler rates the latest gadgets and kitchen equipment).
* Tyler shares how to navigate the aisles of a grocery store like a pro so readers can create the “Ultimate” pantry .
* More than 100 must-master recipes.
* Loaded with photos, including one of every recipe.
Florence brings a unique perspective to the table with his understanding of how Americans like to cook and eat today, having helped people across the country with their cooking challenges. Before becoming a celebrity chef on the Food Network, he was the executive chef at the award-winning restaurant Cafeteria in Manhattan. He trained at the College of Culinary Arts at Johnston & Wales University in South Carolina. He has been featured in Food & Wine, GQ, The Wall Street Journal, USA Weekend, and People, and created specially branded menu items for Applebee's restaurant chain, appearing in their television commercials.
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|Tyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook
In what seems to be a bid to become a U.S. version of Naked Chef Jamie Oliver, Florence (who was chef at New York's Cafeteria and hosts his own cooking show) aims for a casual attitude. While organization is loose amorphous chapters on backyard cookouts and Dinner for Two sit side-by-side with highly focused ones on making your own sushi many of the recipes themselves are clever. Sage-Roasted Pork Tenderloin with Dried Plum Sauce features a tasty sauce made with red wine and prunes cooked until soft, and Roasted Sweet Potatoes with Miso, Orange, and Sesame would make a great snack as well as a tasty side dish. The author darts from one subject to the next and often combines flavors unexpectedly, as in Grilled Salmon with Watermelon and Black Olive Salad and Horseradish Burgers with Havarti and Tomato Remoulade. Sometimes Florence's claims that the best cooking is easy, casual and quick are belied by recipes such as the one for Blue Cheese SoufflE with Chamomile-Fig Compote that requires creation of a bEchamel sauce, not to mention the notoriously tricky soufflEs themselves. Florence's tone is light throughout, but readers may be turned off by airy pronouncements (It's often been my experience that many of the cleanest, best flavors are very simple ones) that under closer inspection are fairly meaningless. Others may roll their eyes at his off-color or immature remarks (a man of Thai ethnicity pulls out a karate move when asked to share a recipe; the flavors of a Green Curry Chicken are mental).
Copyright 2003 Reed Business Information, Inc.
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