Saturday, August 13

One-Pot Chicken and Cream Beans: Ed Smith Recipes for Winter Comfort Food | Meal


jJanuary comfort food can be many things. I often find metaphorical hugs in rich and savory dishes, or in creamy and cheesy dishes; things that welcome us with a warm and round hug, counteracting the harshest side of winter. There’s a lot going on in today’s first dish: tart, bitter, spicy and crunchy, but in the end it all sinks into a puddle of ambrosia beans, while the second is gloriously beige. Both are low effort and high reward.

Parmesan Cream Beans with Sweet and Sour Leaves (pictured above)

Duties 10 minutes
to cook 15 minutes
It serves two

100 g sourdough or focaccia
4 tons
bsp extra virgin olive oilplus extra for sprinkling
1 fat garlic clovepeeled and crushed
1 tonchilli flakes sp
400 g white beans, cooked (drained weight)
Single cream 75ml (or 50 ml more of water)
2 sprigs of sage or rosemary (Optional)
1 tonsp ground black peppercorns
35g grated Parmesan cheese

1 medium radicchio (about 500 g), quartered, cored and leaves separated
3 tonsbsp muscatel, sherry or fine balsamic vinegar
flake sea salt

Pulse the bread in a food processor until relatively fine. Put three tablespoons of oil in a large skillet over medium-high heat for about 45 seconds, then add the breadcrumbs, toss to coat, and fry for three to four minutes, stirring occasionally, until golden brown. Turn the heat down to low, add the garlic and chili flakes, and about a minute later transfer to a bowl. Wipe the pan clean with a kitchen towel.

Drain beans, reserving any liquid. Fill that liquid with cream (if used) and/or water up to a total of 225 ml. Put the beans, liquid, and sage or rosemary, if using, in a saucepan and bring to a simmer. Add the pepper and Parmesan, shake the pan to incorporate the cheese, let thicken for a minute, then remove from heat.

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Return skillet to medium-high heat. Add the remaining tablespoon of oil and the radicchio leaves, then use tongs to flip them over for 60 seconds so each one touches the hot pan and turns shiny. Create a space in the middle, add the vinegar and another tablespoon of water, take off the heat and quickly move the leaves around the pan to further wilt in the steam. Add a pinch of sea salt.

Divide beans between two shallow rimmed bowls or plates. Top with the leaves and pan juices, spread crumbs over the top (you’ll add any you don’t use now halfway through the meal), and serve.

Chicken in a pot with celeriac broth, chickpeas and tahini

Chicken in a pot with celeriac broth, chickpeas and tahini
Ed Smith’s One Pot Chicken with celeriac, chickpeas and tahini broth.

Duties 15 minutes
to cook 35 minutes
It serves 4

1 generous cupbsp rapeseed oil
4 chicken thighs
or thighs with skin and bone
two shallotspeeled, cut in half and thinly sliced
½ large turnip celery (250-300g)peeled and diced 1-2 cm
5 fat garlic clovespeeled and crushed
Flaked sea salt and black pepper
125 ml dry white wine

8 sprigs of tarragon
1 small preserve
lemonseeded, finely chopped
1 can of 400g of cooked chickpeasdrained
1 tonsp muscatel or sherry vinegar
2-3 tons
bsp liquid tahini
Kale and crispbread
to serve

Get a large 12-inch diameter heavy-bottomed saucepan or saucepan that the chicken will fit perfectly in one layer. Put it on medium-high heat, add the oil and heat for a minute. Put the chicken pieces skin side down and fry for 13-15 minutes without touching them; this will ensure that the skin turns golden brown and crispy.

Transfer the chicken to a plate, then add the shallots, celeriac, garlic and a pinch of salt to the skillet and fry, stirring occasionally, for three to four minutes. Create a space, pour in the wine, let it bubble and steam for 30 seconds, then scrape and deglaze the bottom of the pan. Add 600 ml of water, half of the tarragon and the preserved lemon, return the chicken to the pot skin side up, pushing the pieces down so that they are partially submerged but with the skin free of liquid. Partially cover with a lid and cook over low heat for 20 minutes.

After that time, remove the chicken pieces and rest on a clean plate. Pick and discard the spent tarragon. Pick and finely chop the remaining herb leaves, then toss them into the mixture with the chickpeas, vinegar, and tahini. Check the seasoning, add salt, vinegar, and tahini to taste (the nutty flavor of the tahini should be noticeable, but it shouldn’t overpower). Ladle into pasta bowls and serve with lots of buttery, well-seasoned kale and crusty bread.




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