Milanese Chicken Thighs in Red Wine Sauce

This recipe comes from the book, “Great Women Chefs”, by Julie Stillman, published over a decade ago (Turner Publishing Inc.) and features America’s top female chefs of the time. This one is from Teresa Rovito, who at the time had just opened “Le Streghe” in New York (1994), to honor recipes of her Italian youth.

Thighs or legs are preferred to breasts because it’s darker meat and works better when marinated in the red wine vinegar. I’ve added mushrooms and carrots, and used pearl onions instead of shallots (you can leave them in the sauce whole that way). It’s a decadent, tasty gourmet meal that isn’t that tough to make.

INGREDIENTS

chicken thigh packet (8-10)
1/4 cup red wine vinegar
2 tbsps honey
2 tbsps brown sugar
2 cups red wine (cab or pinot)
1 cup beef stock
1 packet golden pearl onions (apx 15)
salt and pepper (to taste)
bay leaves (enough for each thigh)
2 tbsp butter
2 tbsps olive oil
10 mini mushrooms (white or crimini)
2-3 small carrots, sliced thinly

METHOD

  1. marinate thighs in a plastic freezer bag with the red wine vinegar, honey, and brown sugar. Place in the fridge for minimum 1 hour, preferably 3-4.
  2. put pearl onions in a pot of water. Bring to boil. Take off from heat and pour cold water over till pot overflows. Drain fully. Put more cold water in the pot to cover onions. When cooled, skins will slide off if you slice one end of each onion.
  3. saute marinated thighs in an ovenproof pan (cast iron is perfect) for ten minutes, till browned on all sides
  4. meanwhile, pour wine and skinned onions into another pot and bring to a slow boil. Reduce by 2/3rds
  5. place a bay leave inside the fold of each thigh and place the pan in the oven at 450 degrees for 20 minutes
  6. in another pan, use 1 tbsp butter to saute carrots (till soft), then mushrooms, till browned. Set aside.
  7. when the wine has reduced, add the beef stock and reduce again
  8. take out bay leaves and place thighs in a deep serving dish. Add carrots and mushrooms, pour sauce over chicken.
  9. serve with roasted potatoes and crusty bread (for dipping)

 

 

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Grilled steak salad with Arugula, Balsamic-glazed onions, Tomatoes, and Feta

steak-with-feta-and-arugula

 

This is such a simple salad but I think it’s one of the best ways to eat steak.

INGREDIENTS (to serve 4)

6 tbsp extra-virgin olive oil, divided
1 small red onion, thinly sliced into half moons
1 tsp balsamic vinegar (good dipping quality)
1 tsp brown sugar
kosher or sea salt
black pepper (grated)
1 lb skirt, sirloin or round steak
2 tbsp red wine vinegar
1.5 oz container of baby arugula (about 6 cups)
1/2 pint red grape tomatoes, halved lengthwise (1 cup)
1/2 pint yellow grape tomatoes, halved lengthwise (1 cup)
2 0z feta, crumbled (1/2 cup)

DIRECTIONS

In large skillet, heat 1 tbsn olive oil over medium-high heat. Add onion and saute for 5 minutes, until softened. Add balsamic vinegar and brown sugar, and continue to cook for another 2 minuts, until very soft. Season with salt and pepper. REmove to bowl and let cool.

Rub grill pan with 1 tbsn of olive oil and eheat ovaer high heat. Season steak generously with salt and pepper (sometimes, I’ve marinated steak in dark wine for 30 minutes or even overnight to tenderize and flavour, but it’s not necessary). Grill steak for 3 mintues per side (6 minutes total) for medium rare. Longer if a thick steak and if you want more medium. Remove steak to cutting board, cover, and let sit for 5 minutes. (It will continue cooking so don’t overcook on the grill).

In a large bowl, whisk together red wine vinegar with 4 tablespoons of olive oil. Season with salt and pepper. Add arugula and tomatoes to vinaigrette and toss gently to combine.

Thinly slice steak diagonally across the grain, removing fat.

Divid sald mixture among 4 plates. Top each with caramelized onions, steak, and crumbled feta. Serve immediately with crusty bread and a good oil/balsamic dip.