New York Live

Fairway Market's Smothered Chicken

Updated 12:00 AM EST, Wed, Jul 7, 2010

Get Adobe Flash player

To view this video you must to have Flash Player 9.0 or later installed. Click to download the most recent version of Flash.

Dinner for from Fairway Market

 

Smothered chicken
 
4 Chicken legs and thighs (at $1.89/lb = $6.00)
3 tbl flour
2 medium Spanish onions (small dice) (at $.089/lb = $1.78)
1 sprig thyme
1/2 lb crimini mushrooms (sliced) (at $2.89/lb = $1.45)
2 qts good chicken stock (at $4.49 each = 8.98)
4 tbl corn oil / heavy pan
 
Heat the pan over medium heat with the oil season the chicken with salt and pepper.  Brown very well on both sides , remove from the pan, add your onions and mushrooms, brown these very well.  Place the chicken back in the pan with the onions and mushrooms, toss pinch of salt and sprigs of thyme.  Cover with chicken stock bring just to a boil and the simmer for 1 1/2 -2 hours really slowly, the chicken will become VERY tender.  Remove from the sauce, keep warm.
Take 2 tbl of you roux and wisk it into the sauce, bring to a boil and cook rapidly for 1 minute, then lower to just a simmer for another 20 min with the chicken back in, you may need to add more chicken stock,  the sauce should be a little on the thick side.  Must be good and hot when you serve the dish.  Great with flat noodles spatzel, rice, mased potatoes,  great for large parties too.

Steamed Artichokes with Vinaigrette

4 artichokes (at 2/$4.00 = $8.00)

Vinaigrette:
1 cup Fairway extra-virgin olive oil
1/3 cup red wine vinegar
1 pinch salt
A few cracks of pepper from a pepper mill
1 tsp dijon mustard

Steam (do not boil) 4 large artichokes until the outside leaves can be removed easily.  If they do not pop out easily let them cook another 10 minutes.  Good to serve hot, warm or room temperature.

Mix all of the ingredients together.  For an emulsified (thicker) dressing, add the olive oil slowly after combining the other ingredients.

Banana Flambee Foster
 
4 Ripe bananas (at $0.79/lb = $1.97)
6 tbl cold butter
4 tbl sugar
Cognac
Hagen Daz vanilla ice cream (at $3.99)

Set oven to 450.  Peel bananas and place on heavy baking pan,  spread the sugar over the pan, cut cold butter into slices and spread over the bananas, place in hot oven, let bananas and sugar brown.  Place each banana on a plate cover each with some of the sauce from the pan, add ice cream.

 
If your going to flambee, add the cognac right when the pan comes out of the oven so its still very hot, light with a match.

 

Promotional consideration furnished by Fairway Market.

First Published: Feb 25, 2010 4:53 PM EST

Leave Comments
GreyE1
A Day at the Renaissance Faire

A Day at the Renaissance Faire

Ben spends the day at the Renaissance Faire, showing us how you too can have fun...

GreyE1
What Our Hosts Are Wearing

What Our Hosts Are Wearing

See what Sara, Jane and the gang from New York Live are wearing.