Local Harlem Shakes….an attempt one town over in White River Junction Vermont.
Totally unrelated, here is a wonderful dinner for a weeknight or to serve at a dinner party.
Simple. Gorgeous flavors. Perfect.
1 (3 1/2 lb) chicken, cut into 8 pieces
3 Tbs Chopped fresh chives or green onions
3 Tbs parsley
1 1/2 Tbs fresh chopped thyme
2 cups (6 oz) sliced mushrooms
2 shallots, chopped
2/3 cup fresh lemon juice
2 Tbs gin
1/4 cup unsalted butter
3/4 cup whipping cream
1. Start this recipe the day before serving to allow time for marinating.
2. Place chicken in large bowl. Season with salt and pepper. Sprinkle with
chives, parsley, and thyme; toss to coat. Sprinkle mushrooms and
shallot over chicken. Stir together lemon juice and gin and pour over
mushrooms and chicken. Cover and refrigerate overnight, turning chicken
3. Remove chicken from marinade; reserve marinade and mushrooms.
4. Pat chicken dry with paper towels. Place flour in pie plate. Coat chicken lightly with
flour, shaking off excess. Melt butter in heavy large skillet over medium
heat. Add chicken to skillet. Cook until brown, about 5 minutes per side.
Add marinade with mushrooms and herbs and cook 3 minutes. Stir in cream and
bring to boil. Reduce heat to low, cover and cook until chicken is cooked
through, about 20 minutes.
5. Using slotted spoon, transfer chicken to platter and keep warm. Spoon off
any fat from surface of cooking liquid. Boil liquid unti thickened to sauce
consistency, stirring occasionally, about 15 minutes. Season sauce to taste
with salt and pepper. Pour sauce over chicken and serve.
2 tablespoons butter
6 medium zucchini, sliced
1 1/4 cups grated Parmesan cheese
1/2 cup milk
1/2 cup whipping cream
1. Preheat oven to 350°F.
2. Butter 9-inch-diameter deep-dish glass pie plate.
3. Melt butter in heavy large skillet over medium-high heat. Add zucchini; sauté until golden, about 5 minutes. Season with salt and pepper.
4. Layer half of zucchini in prepared dish. Sprinkle 1/2 cup cheese over. Repeat layering with zucchini and 1/2 cup cheese.
5. Combine milk, cream and eggs in small bowl. Season with salt and pepper. Pour custard over zucchini. Sprinkle 1/4 cup cheese over. Bake until gratin is set in center, about 35 minutes
Recipes from Bon Appétit Magazine
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