The Martha Stewart Living Cookbook (56 page)

6 ounces white mushrooms, halved lengthwise (quartered if large)

¼ cup plus 1 tablespoon all-purpose flour, plus more for dusting

1 cup milk

2 tablespoons coarsely chopped fresh flat-leaf parsley

Finely grated zest of 1 lemon

2 teaspoons coarse salt

½ teaspoon freshly ground pepper

Martha’s Perfect Pâte Brisée (Basics)

2 tablespoons mixed fresh herb leaves, such as flat-leaf parsley, sage, chives, thyme, dill, rosemary, and oregano

1 large egg

1.
Put the chicken, stock, large onion, bay leaves, peppercorns, thyme sprigs, and celery in a large (8-quart) pot. Add just enough water to cover the chicken. Cover the pot; bring the mixture to a boil. Uncover; reduce heat. Simmer 1 hour.

2.
Transfer the chicken to a cutting board (reserve the stock in the pot). Remove the skin from the chicken; discard. Cut the meat from the bones; discard the bones. Using a fork, shred the meat into bite-size pieces; set aside.

3.
Pour the stock through a fine sieve into a large bowl; discard the solids. Set aside 2 cups stock. (Reserve the remaining stock for another use. Cooled stock can be frozen in an airtight container up to 4 months; thaw in the refrigerator.)

4.
Melt the butter in a large skillet over medium-high heat. Add the potatoes and pearl onions. Cook, stirring occasionally, until the potatoes begin to turn golden, about 5 minutes. Add the leek, carrots, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes more. Add the flour; cook, stirring, 1 minute.

5.
Stir in the reserved 2 cups stock and the milk. Bring to a simmer; cook, stirring constantly, until thick and bubbling, 2 to 3 minutes. Stir in the chicken, parsley, thyme leaves, zest, salt, and pepper.

6.
Divide the chicken mixture evenly among 8 4 × 2-inch ramekins. Let cool slightly.

7.
Preheat the oven to 375°F. Roll out the pâte brisée on a lightly floured surface to ¼ inch thick. Arrange the mixed herbs on top; roll out the dough with a lightly floured pin to
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inch thick, gently pressing herbs.

8.
Using a fluted (or plain) round dough cutter (4½ inches in diameter), cut out 8 rounds from the dough. Lightly beat the egg with 1 tablespoon water. Brush the top edges of the ramekins with egg wash. Place a dough round over each ramekin; gently press to seal. Chill in the freezer until the dough is firm, about 10 minutes.

9.
Brush the dough with egg wash. Cut 4 slits in top of each dough round for steam vents. Bake until the crust is golden brown and the filling is bubbling, 35 to 40 minutes.

southern indian chicken curry with mustard seeds

SERVES 4

This dish was inspired by one of cookbook author Madhur Jaffrey’s lamb curries.

¼ cup vegetable oil

6 whole dried red hot chiles, each broken into 3 or 4 pieces

2 teaspoons brown or yellow mustard seeds

1 whole cinnamon stick (3 inches)

½ teaspoon urad dal or yellow split peas

1¼ cups very thinly sliced shallots (about 4)

10 garlic cloves, very thinly sliced

10 fresh curry leaves (optional)

2 teaspoons grated peeled fresh ginger

1¼ cups chopped plum tomatoes (about 3)

1¼ pounds boneless, skinless chicken thighs, cut into 1-inch pieces

¼ teaspoon ground turmeric

Coarse salt

Raita, for serving

Pooris, for serving (optional)

1.
Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Add the chiles, mustard seeds, cinnamon, and urad dal; cook, shaking the pot, until the seeds pop, about 45 seconds. Add the shallots, garlic, and curry leaves; cook, stirring, until the shallots are golden, about 4 minutes. Add the ginger; cook, stirring, 1 minute. Add the tomatoes; cook, stirring, 2 minutes.

2.
Add the chicken; sprinkle with the turmeric and 1½ teaspoons salt. Cook, stirring occasionally, about 4 minutes. Stir in 2 cups water. Bring to a boil. Cover; reduce heat to medium-low. Simmer until the chicken is very tender, about 30 minutes.

3.
Uncover. Bring to a boil over medium-high heat. Boil until the sauce coats the meat, about 10 minutes. Season with salt. Serve with raita and pooris, if desired.

chicken scaloppine with arugula, lemon, and parmesan

SERVES 4

To prevent the arugula from wilting, let the chicken cool slightly before serving.

4 boneless, skinless chicken breast halves (about 6 ounces each)

½ teaspoon coarse salt

Freshly ground pepper

Olive oil cooking spray

4 teaspoons fresh lemon juice

2 tablespoons extra-virgin olive oil

8 ounces arugula (about 1 bunch)

1 ounce Parmesan cheese, such as Parmigiano-Reggiano

4 lemon wedges

1.
One at a time, place the chicken breast halves on a cutting board between 2 sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until ¼ inch thick. Sprinkle each piece all over with
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teaspoon salt; season with pepper.

2.
Coat a 12-inch nonstick skillet with cooking spray, and heat over medium heat until hot but not smoking. Put 2 chicken breast halves, smooth sides down, in the pan; they should lie flat without touching. Cook 4 minutes; turn, and cook until no longer pink in the center, 2 to 3 minutes more. Wipe the skillet clean; repeat with the remaining chicken.

3.
Whisk together the lemon juice and 4 teaspoons oil in a large bowl. Add the arugula; toss to coat. Divide among 4 plates. Top with a chicken breast half, and drizzle each with ½ teaspoon oil. With a vegetable peeler, shave the cheese over the plates, dividing it evenly. Serve with lemon wedges.

FIT TO EAT RECIPE
PER SERVING: 295 CALORIES, 11 G FAT, 103 MG CHOLESTEROL, 6 G CARBOHYDRATE, 480 MG SODIUM, 44 G PROTEIN, 2 G FIBER

rolled chicken breasts with almond-mint pesto and zucchini

SERVES 4

1 ounce whole blanched almonds (about ¼ cup)

1 medium shallot, coarsely chopped

1¼ cups loosely packed fresh mint leaves

½ cup finely grated pecorino cheese (about 1 ounce)

1 tablespoon plus 2 teaspoons extra-virgin olive oil

4 boneless, skinless chicken breast halves (about 6 ounces each)

Coarse salt and freshly ground pepper

Olive oil cooking spray

3 medium zucchini (about 6 ounces each), cut into 3
×
½-inch strips

2 garlic cloves, smashed

1 tablespoon red-wine vinegar

1.
Toast the almonds in a skillet over medium heat, tossing frequently, until golden and fragrant, about 6 minutes. Let cool completely. Process the almonds and shallot in a food processor until a coarse paste forms. Add 1 cup mint; pulse a few times until coarsely chopped. Add the cheese and oil; pulse a few times until combined. Transfer to a small bowl.

2.
One at a time, place the chicken breast halves on a cutting board between 2 sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until
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to ¼ inch thick. Sprinkle each piece all over with
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teaspoon salt; season with pepper.

3.
Put the breast halves on a cutting board, smooth side down, and spread evenly with pesto. Roll up the chicken, starting with the pointed tip of each piece. Secure with 2 toothpicks, pushing them in sideways at an angle; set aside.

4.
Coat a 12-inch nonstick skillet with cooking spray, and heat over medium-high heat until hot but not smoking. Add the zucchini and garlic; season with
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teaspoon salt. Cook, stirring occasionally, until the zucchini just turns golden brown, about 5 minutes. Reduce heat to medium, and cook, tossing occasionally, 5 minutes. Stir in the vinegar; season with pepper. Transfer the zucchini to a medium bowl, and cover with foil.

5.
Wipe the skillet clean. Coat with cooking spray; heat over medium heat until hot but not smoking. Add the rolled chicken, and cook, turning to brown all sides, about 5 minutes. Reduce heat to medium-low, and continue cooking until the chicken is no longer pink in the center, 20 to 25 minutes. Let rest 5 minutes, and cut each roll into 5 pieces. Toss the reserved zucchini with ¼ cup mint. Divide the zucchini and chicken among 4 plates.

FIT TO EAT RECIPE
PER SERVING: 339 CALORIES, 13 G FAT, 103 MG CHOLESTEROL, 9 G CARBOHYDRATE, 532 MG SODIUM, 45 G PROTEIN, 3 G FIBER

baked buttermilk chicken

SERVES 4

Olive oil cooking spray

4 chicken drumsticks (about 1 pound), skins removed

2 whole boneless, skinless chicken breasts (about 1¾ pounds), halved

2½ cups low-fat buttermilk

4 cups cornflakes, finely crushed

¾ teaspoon Old Bay seasoning

½ teaspoon dried thyme

½ teaspoon dried basil

¼ teaspoon cayenne pepper

Lemon wedges, for garnish (optional)

Flat-leaf parsley sprig, for garnish (optional)

1.
Preheat the oven to 400°F. Generously coat a rimmed baking sheet with cooking spray; set aside. Rinse the chicken, and pat dry. Transfer to a medium bowl. Pour the buttermilk over the chicken. Cover, and let marinate 1 hour in refrigerator.

2.
Toss the cornflakes, Old Bay, thyme, basil, and cayenne in a large bowl. Remove 1 piece of chicken at a time from the buttermilk, letting excess drip back into the bowl; dredge in the cornflake mixture.

3.
Transfer the pieces to the baking sheet; lightly coat each with cooking spray. Bake, turning the pieces once, until crisp and cooked through, about 40 minutes. Transfer to a platter; garnish with lemon wedges and parsley, if desired.

FIT TO EAT RECIPE
PER SERVING: 362 CALORIES, 5 G FAT, 119 MG CHOLESTEROL, 32 G CARBOHYDRATE, 586 MG SODIUM, 46 G PROTEIN, 1 G FIBER

barbecued chicken

SERVES 8

4 whole chickens (about 3 pounds each)

1¼ quarts Barbecue Sauce (recipe follows)

1.
Rinse the chickens inside and out under cold water, and pat dry. Truss the legs with kitchen twine, and set aside.

2.
Heat a charcoal or gas grill. If using a charcoal grill, arrange the hot coals around the inside edge of grill. Arrange the chickens, breast sides up, in a row across the center. If using a gas grill, cook the chickens over medium heat until brown on all sides, rotating every 5 to 7 minutes; cover the grill as needed to maintain heat.

3.
Baste the chickens with barbecue sauce. Continue cooking, basting frequently, until an instant-read thermometer registers 170°F in the breast and 180°F in the thickest part of the thigh (avoiding bone), about 1 hour. If the chickens brown too quickly before they are cooked through, transfer to baking pans and finish in a 350°F oven.

barbecue sauce

MAKES 2½ QUARTS

This recipe makes enough sauce for 8 chickens. Refrigerate leftover sauce for up to 2 weeks.

3 tablespoons canola oil

2 large onions, finely chopped

6 garlic cloves, minced

2 cans (28 ounces each) crushed tomatoes

2½ cups cider vinegar

2 cups firmly packed dark-brown sugar

1 cup honey

3 tablespoons chili powder

2 tablespoons soy sauce

2 tablespoons hot dry mustard

2 tablespoons paprika

1 tablespoon coarse salt

Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the onions and garlic; cook until golden brown, about 15 minutes. Add the remaining ingredients; bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, until the sauce thickens, about 2 hours.

chicken and dumplings

SERVES 6

If you want to make the dish in advance, prepare the chicken and sauce through step 2. Let cool completely, then cover and refrigerate overnight. Rewarm gently before proceeding.

for the chicken

1 pound boneless, skinless chicken thighs (5 to 6)

1 pound boneless, skinless chicken breast halves (about 3 pieces)

½ teaspoon fine sea salt, plus more for the cooking water

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teaspoon freshly ground pepper

1 tablespoon unsalted butter

1 large onion, finely chopped

1 14½-ounce can low-sodium chicken broth, skimmed of fat

1½ teaspoons finely chopped fresh thyme

2 tablespoons cornstarch

2 tablespoons all-purpose flour

2 cups low-fat milk

3 carrots, peeled and diagonally sliced ¼ inch thick

½ pound green beans, trimmed and cut into 1-inch pieces

for the dumplings

1 cup all-purpose flour

½ cup yellow cornmeal

2 teaspoons baking powder

¼ teaspoon fine sea salt

2 tablespoons cold unsalted butter, cut in bits