Text 33655, 90 rader
Skriven 2015-11-26 02:15:48 av MICHAEL LOO (1:123/140)
Ärende: happy Thanksgiving 558
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The title says it all.

I have more to be thankful for than most people
and will duly be this afternoon and beyond.

You'll no doubt have had your 2000-calorie
turkey-based meal before you read this - or
will you cut down this year? I'm pretty sure
I will not.

As it turns out there will be 15 at table 
this year - Rosemary's granddaughter the
organic farmer and sea captain is apparently
showing up after all, with the clan attached.
Luckily we are responsible just for the 
turkeys (two organic heirloom ones at 11.5 
and 7.5 lb, $144), stuffing, gravy, pumpkin
(savory), butternut squash, and cranberry
sauce. Others are bringing gluten-free
stuffing, potatoes, green vegetables, pea
salad, and all the desserts. I can predict
what I'll eat - about 6 ounces of dark
meat, most of the skins of both turkeys,
a cup of gravy, and about two cups of the 
stuffing I made. More later.

Pan-Roasted Chicken Breasts with Orange-Brandy Sauce
categories: main, poultry
Servings: 6

2 c fresh navel or Valencia orange juice (of 8 fruit)
2 Tb finely grated orange zest
Kosher salt
6 skin-on chicken breast halves (6 to 7 oz ea)
2 Tb extra-virgin olive oil
Freshly ground black pepper
h - For the sauce
3 Tb unsalted butter
1 md shallot, minced
2 Tb brandy
1 c fresh navel or Valencia orange juice
1/2 c lower-salt chicken broth
1 orange, segmented, segments cut into thirds
1 Tb chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

Brine the chicken
Combine the orange juice, zest, 6 Tb salt, and 4 c water 
in a large bowl or pot; stir to dissolve the salt. Add 
the chicken breasts and refrigerate for 2 to 3 hr.

Cook the chicken
Position a rack in the center of the oven and heat the oven to 400F.

Remove the chicken from the brine and pat it dry with paper towels.

Heat the olive oil in a 12" ovenproof skillet over medium-high heat 
until shimmering hot. Add the chicken skin side down in a snug 
single layer and cook until the skin is golden brown, 3 to 5 min. 
Turn the chicken, season with 1/4 ts salt and a few grinds of 
pepper, and put the pan in the oven. Roast the chicken until an 
instant-read thermometer registers 165F (M says 150) in the center 
of the thickest breast, about 15 min. Remove from the oven, 
transfer the chicken to a carving board, tent with foil, and 
let rest while you make the sauce.

Make the sauce
Pour the juices from the skillet into a heatproof measuring cup. 
Let the fat rise to the surface and then spoon it off.

Melt 2 Tb of the butter in the skillet over medium-high heat. 
Add the shallot and cook, stirring, until soft, 1 to 2 min. Off 
heat, add the brandy. Return the pan to the heat and cook, 
scraping the bottom of the pan, until the brandy has almost 
evaporated, about 30 sec. Increase the heat to high and add 
the orange juice. Boil until thick and syrupy and reduced to 
about 1/3 c, about 5 min. Add the chicken broth, pan juices, 
and any juices from the carving board. Boil until reduced to 
about 3/4 c, about 3 min.

Swirl in the orange segments. Then, off heat, swirl in the 
remaining 1 Tb butter and the parsley until the butter is 
melted. Season to taste with salt and a few grinds of pepper.

To serve, cut the chicken on the diagonal into thin slices 
and arrange on 6 serving plates. Drizzle with the sauce.

Joanne Weir in Fine Cooking
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