Cooking for Two (12 page)
6.
Bake for 35 minutes, or until the biscuit topping is brown and the chicken mixture is bubbling. Let stand at room temperature for 5 minutes before serving.
NOTE:
The 2 tablespoons of the butter for cooking the vegetables can be at room temperature, but the remaining 3 tablespoons of the butter used in the biscuit topping must be very cold, right out of the refrigerator.
For a fancier presentation, you can roll out the biscuit topping. To do so, you’ll need to make the dough before the chicken filling. First, prepare the biscuit dough as directed in the recipe, then wrap it tightly in plastic wrap and place it in the refrigerator for at least 20 minutes to chill. Meanwhile, prepare the chicken filling. Afterward, unwrap the dough and place it on a well-dusted work surface. Use a heavy rolling pin to roll it out to either an oval for the two ramekins or a top designed to fit exactly over the casserole dish. As you roll, do not press down into the dough; simply allow the weight of the rolling pin to roll out the dough. If using ramekins, cut the dough to fit each as a cover. If using a casserole dish, crimp the edges to make it fit inside the dish. Bake the casserole as directed.
TOVETOP
C
HICKEN AND
R
ICE
C
ASSEROLE
makes2 servings
I
n this simple meal of chicken, mushrooms, and wine, we’ve found that dried porcinis give the dish a more luxurious taste, even when the casserole’s made in a small batch. Substitute dried chanterelles for a less aromatic, more subtle dish; or dried black trumpets for a more assertive, slightly sweet mushroom flavor. If you have a white wine you’d like to serve with dinner, use
cup in the dish, rather than the vermouth.
½ cup dried porcini (see page 9) 1 cup boiling water 2 bone-in chicken breast halves (about 16 ounces total) ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon unsalted butter, at room temperature | 1 tablespoon olive oil 1 large shallot, minced 1 small garlic clove, minced
1 bay leaf ¼ cup plus 2 tablespoons white rice |
1.
Place the dried porcinis in a small bowl and stir in the boiling water. Let stand for 20 minutes, or until the mushrooms are pliable and quite fragrant. Meanwhile, season the chicken breasts with salt and pepper and set aside.
2.
Melt the butter with the olive oil in a 10-inch skillet, preferably cast-iron, or a 10-inch sauté pan set over medium heat. Add the chicken breasts skin side down and cook for 3 minutes. Turn, sprinkle the shallot into the pan between the chicken pieces, and cook for about 2 more minutes, or until the shallot softens. Sprinkle the garlic into the spaces between the chicken pieces and cook for 10 seconds before pouring in the vermouth and tucking the bay leaf into the sauce. Bring the mixture
to a boil, scraping up any browned bits on the bottom of the pan. Continue cooking for about 2 minutes, or until the wine is reduced to a glaze.
3.
Add the rice to the pan (do not let any grains rest on the chicken breasts), then pour in the mushrooms and their soaking liquid. (If desired, strain the liquid for any sand. Better mushroom varieties are less sandy, but still may include a few grains.) Shake the pan to distribute the rice evenly in the broth, then bring the mixture to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for about 18 minutes, or until the rice is tender. You may check the pan occasionally to make sure the rice isn’t sticking. If it is, stir, reduce the heat even further, and add 1 or 2 tablespoons of vermouth to the pan. Remove the pan from the heat and let it stand covered for 5 minutes before serving.
RROZ CON
P
OLLO
makes2 servings
W
hy deny yourself this Spanish casserole of chicken, sausage, rice, and shellfish just because you’re cooking for two? Better yet, it can be simplified somewhat to make it a quick, weekday meal using boneless chicken thighs (instead of a whole cut-up chicken) and shrimp (instead of clams or mussels). Keep the heat low so the rice doesn’t stick.
1 tablespoon olive oil
2 boneless, skinless chicken thighs (about 1 small onion, finely chopped 1 medium garlic clove, minced 1 teaspoon chopped fresh rosemary, or ½ teaspoon chopped dried rosemary 1 teaspoon chopped fresh oregano, or ½ teaspoon dried oregano | ½ teaspoon freshly ground black pepper
One 14½-ounce can diced tomatoes ¼ cup plus 1 tablespoon longgrain white rice 6 medium shrimp (30 to 35 per pound), peeled and deveined ½ cup fresh shelled peas, or ½ cup frozen peas, thawed |
teaspoon saffron threads (see page 13)1.
Heat a 10- or 12-inch skillet over medium heat. Swirl in the oil, then add the chorizo. Cook for 3 minutes, stirring frequently, until browned. Using a slotted spoon, transfer the sausage to a plate lined with paper towels to drain; do not toss out the pan drippings.
2.
Return the skillet to medium heat and cook the chicken thighs in the pan drippings for about 6 minutes, until browned, turning once. Transfer them to the plate with the sausages. Again, do not remove any of the pan drippings from the skillet.
3.
Stir in the onion and garlic. Cook for 3 minutes over medium heat, or until translucent and very fragrant, stirring frequently. Crumble in the rosemary, oregano, pepper, and saffron, then stir in the tomatoes and rice. Nestle the sausage pieces and chicken thighs into the rice mixture. Cover, reduce the heat to low, and cook for about 20 minutes, or until the rice is tender.
4.
Stir in the shrimp, cover, and cook for 1 minute. Remove the skillet from the heat and stir in the peas. Keep covered and let stand for 5 minutes before serving.
NOTE:
Chorizo is a Spanish or Mexican sausage. The widely available Mexican version is raw and needs to be cooked thoroughly; the Spanish version is smoked and needs only to be warmed up. Use either in this dish. Because the chorizo and the canned tomatoes are loaded with salt, there’s no additional salt in the dish; but you can add a little more to taste, if you wish.
OQ AU
V
IN
makes2 servings