braised chicken – Blue Kitchen

Bacon, marinated artichoke hearts, olives, garlic and lemon juice and zest combine with chicken drumsticks and thighs in this big-flavored braise. Recipe below.

Braised Chicken with Artichokes and Olives

WE TURNED ON THE HEAT FOR THE FIRST TIME this fall a few days ago. It’s been unseasonably cool lately in Chicago, and that has prompted complaints from some. Not from me. This is cooking weather for me—not just because it’s cooler in the kitchen, but because we can finally turn away from light summer fare and get back to the good stuff. Roasts. Stews. And robust braises like this one. Continue reading “Serious flavor for cool temperatures: Braised Chicken with Artichokes and Olives” →

A base of coarsely puréed scallions and potatoes adds a rustic note to this hearty country dish with a French accent, Braised Chicken with Scallion Purée. Recipe below.

chicken-scallions — Braised Chicken with Scallion Purée

THE APRIL ISSUES OF THE FOOD MAGAZINES are filled with springy, hopeful recipes and pictures. Beautiful, slender spears of asparagus abound, as do fresh snap peas, baby spring greens and fingerling potatoes. But as T.S. Eliot warned us, “April is the cruellest month.” It certainly has been here in Chicago. A snowstorm postponed the White Sox home opener by a day; cold rain fell on the Cubs’ first outing in Wrigley Field. And persistent, sharp winds have more than once made us regret abandoning our down parkas for mere wool coats. Continue reading “Warm, simple antidote for reluctant spring: Braised Chicken with Scallion Purée” →