The Snowy Cabin Cookbook by Marnie Hanel && Jen Stevenson

Author:Marnie Hanel && Jen Stevenson
Language: eng
Format: epub
Publisher: Artisan
Published: 2021-10-20T20:50:59+00:00

1. Place the chicken thighs and garlic in a large bag or (11-cup/2.6 L or so) lidded storage container. Stir together the buttermilk, 1 tablespoon salt, and the oregano in a large spouted measuring cup and pour the mixture over the chicken. Refrigerate for at least 1 hour and up to 2 days, turning the chicken periodically.

2. Meanwhile, to make the sauce: Combine the chiles, preserved lemon peel, safflower oil, Dijon, dry mustard, garlic, and ¼ cup (60 ml) water in a high-speed blender or food processor and process until smooth. Transfer to a resealable container and refrigerate until ready to use (it will keep for up to 2 weeks).

3. Position a rack in the center of the oven and preheat the oven to 425ºF (220ºC).

4. Use tongs to transfer the chicken to a rimmed sheet pan, allowing any excess buttermilk to drip back into the bag or container. Mix the bell pepper with 1 teaspoon of the olive oil in a small bowl. Arrange the peppers and lemons around the chicken.

5. Tear the bread into chunks and spread them on a separate sheet pan. Drizzle with the remaining ¼ cup (60 ml) olive oil and mix with your hands, making certain the bread soaks up as much oil as possible. Season with salt.

6. Bake the chicken for 15 minutes, then add the pan with the bread to the oven and bake for 25 to 30 minutes, tossing the bread and rotating both sheet pans once, until the chicken is golden brown and the bread is starting to crisp. Remove both sheet pans from the oven and let the chicken rest for 5 minutes.

7.Arrange a bed of torn sourdough in four shallow bowls and top each with two chicken thighs. Divide the peppers evenly among them and pour the pan juices on top. Garnish each bowl with a sprig of oregano and a lemon half. Serve with chile sauce alongside.

Tiny Tip: Look for preserved lemons in major grocery stores or Middle Eastern markets, or make them yourself at home—all you need are lemons, salt, time, and perhaps an internet tutorial. We like Paula Wolfert’s method, which is widely available online. To prepare the preserved lemon in this recipe, slice it in half, remove the seeds and pulp, rinse the rind briefly in water, and chop.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.