Gungasim's Farmer's Style Chicken ( my irish mexican grandma Kathleen Guadalupe's recipe)

Discussion in 'Food & Cooking' started by gungasim, Mar 23, 2013.

  1. gungasim

    gungasim

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    music in Honor of grannie Guadalupe











    Gathering the ingredients......all the veggies and stuff....Leeks and baby carrots, garlic, red and green sweet pepper, yellow onion, fresh rosemary, canned plum tomatoes, baby bella mushrooms, capers, green peppercorns, white wine.....







    And the chicken.....usually I break down a whole chicken, but with sales it was cheaper and easier to buy thighs and boneless breasts....







    Now, start breaking stuff down......the head of garlic, peeled, about half of it sliced, the other half chopped...






    The carrots into small julienne.








    The onions, roughly chopped.....






    The red and green peppers, sort of julienned






    Leeks get sliced lengthwise, rinsed of dirt, and then cut into about 2" lengths..







    Mushrooms, very roughly sliced/chopped.






    The canned plum tomatoes, drained of the juice (reserved), and then roughly chopped








    The rosemary, stripped off the stem and chopped.







    Onto the chicken......the breasts were skinless boneless, so that was just throwing them on the plate. The thighs needed to be de-boned......picked out 4, the rest of the 10 in the package got vac sealed and frozen to make another chicken dish sometime in the future.







    The thighs de-boned, bones, skin and fat goes in a ziplock bag and frozen for use in stock whenever I accumulate enough......












    Cooking and assembly........


    Find it best to use my wok for this.....








    Salt and pepper the chicken, then lightly coat with flour....










    Into the pan in some olive oil over high heat, brown both sides






    Arrange the chicken in an oven proof casserole dish....








    Clean out the wok, add more oil, and then about 1/2 the minced garlic and the carrots go in...








    Saute that for 2-3 minutes, then add in the peppers and onions with some black pepper...






    Saute for about 3-4 minutes, and then add the leeks...






    Saute for another 3-4 minutes, and then pour all that over the chicken in the casserole...







    Next up, the rest of the minced garlic in the wok with more oil, and the mushroom






    Saute for 3-4 minutes, then add the capers and green peppercorns....







    Saute another minute, and then add in the chopped tomatoes, and some of the reserved juice....






    Bring to a boil for 2-3 minutes, and then pour all of that over the casserole. Scatter on the sliced garlic, the rosemary, and sprinkle with some white wine.....











    Cover with foil, and into a 425 oven for 25 minutes. Remove the foil, stir the top a bit, and back in the oven for another 25 minutes



     
    Last edited: Mar 23, 2013
  2. ordo

    ordo

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    Mahalia and Billie are my favorite blues-jazz singers, both on opposite and at the same time coincident lives. You may have began a new music&recipes style. Love it. You should try Biryani with those thighs.
     
  3. thesoupnazi

    thesoupnazi

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    Gunga, you continue to outdo yourself. I played that music and read and re-read your very thorough directions. With the music playing, your prose just rolled off my tongue. Bravo Gunga, Bravo. I can't wait to share this with my partner, Steve in Mass. You may be the best here.
     
  4. gungasim

    gungasim

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    /img/vbsmilies/smilies/lol.gif, steve sounds like a dream,is he into fashion?
     
  5. thesoupnazi

    thesoupnazi

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    Why yes he is. He's a tight-pants-wearing whore. I think you'd get along with him as he is also a romanticist at heart.