Crusty Chicken Thighs with Mushroom Sauce

If you have never purchased chicken with the skin on and bone in, you must try these chicken thighs the way Jacques Pépin cooks them – skin side down in a dry non-stick pan on high heat, then covered for 16-18 minutes. Using the same pan make a mushroom sauce in 5 minutes with onion, garlic and mushrooms.

Recipe

4 large chicken thighs, skin on (about 1-3/4 lbs.)
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
1 c. diced (1/4-inch) onion
1-1/2 T. coarsely chopped garlic
3 c. washed and diced (1/2-inch) baby bella or white mushrooms
1/3 c. dry white wine
1 T. chopped fresh chives, for garnish

Arrange the chicken thighs skin side down on a cutting board. Using a sharp paring knife, trim off any excess skin at the edges and cut about 1/2-inch deep into the flesh on either side of the thigh bone. This will help the meat cook more quickly. Sprinkle the thighs with 1/2 tsp. each of the salt and pepper and arrange skin side down in one layer in a nonstick skillet with a tight-fitting lid.

Place the skillet over high heat and when the thighs start to sizzle reduce the heat to medium, cover tightly and cook for 16-18 minutes, checking occasionally to make sure the chicken is browning properly. Meanwhile preheat the oven to 150-degrees. If the chicken seems to be cooking too fast after 10 minutes or so, reduce the heat to low. The skin should be very crisp and brown. Transfer the chicken skin side up to an ovenproof platter and place it in the oven.

Discard all but 2 T. fat from the skillet in which you cooked the chicken. Add the onion, garlic and mushrooms and sauté over high heat for about 3 minutes. Sprinkle the remaining 1/4 tsp. salt and 1/4 tsp. pepper on the mushrooms and then add the wine and any liquid that has accumulated around the thighs on the platter. Cook the sauce over high heat for about 1 minute to reduce the liquid.

To serve, divide the sauce among four hot plates. Place a thigh in the middle of the mushroom sauce on each plate, spoon some sauce over, sprinkle on the chives, and serve.

– Jacques Pépin, "More Fast Food My Way"

Stuffed Scallops on Mushroom Rice

One of my favorite recipes from Jacques Pépin's "Fast Food My Way." The rice dish is made with arborio but less fuss than a traditional risotto preparation; butter and parmesan are added at the end. The scallops are cut in half and stuffed with a mixture of garlic, pine nuts, basil leaves and quickly fried. Couldn't be easier – or more delicious! I served this with a first course of Asparagus Custard, and a Cookie Dough Raspberry Tart for dessert.

If you have Amazon Prime, you can watch Jacques' "Under the Sea" episode for free – it also includes his Egg and Tomato Gratin first course, Greens with Quick Cream Dressing, and Pineapple Wedges in Caramel for a complete menu.

Recipe

For the Scallops:
1 small garlic clove, cut into 4 pieces
1 T. pine nuts
1 c. loosely packed fresh basil leaves, with 5-6 leaves reserved for garnish
1/4 tsp. salt
8 very large scallops
1/2 T. olive oil

Mushroom Rice:
2 T. olive oil
3/4 c. finely chopped onion
1 tsp. fresh thyme leaves
1/2 c. diced (1/2-inch) wild or white button mushrooms
3/4 c. Arborio rice
1 c. chicken stock
1/4 tsp. freshly ground black pepper
1 T. unsalted butter
2 T. freshly grated Parmesan cheese

Bring 2 c. water to a boil in a small saucepan. Add the garlic, pine nuts and basil and boil for 20-30 seconds. Drain in a sieve and cool under cold running water. Chop to make a fine purée and add 1/8 tsp. salt.

Remove and discard the sinew, if any, from the side of each scallop. Split the scallops almost in half horizontally, keeping them hinged together on one side, and open them like a book. Place about 1 tsp. of the basil purée in the center of each opened scallop and squeeze the scallop halves around the filling.

Spread the oil on a plate. Arrange the scallops on the plate so they are lightly oiled on one side, then turn to oil lightly on the other sides.

For the rice, heat 1 T. of the oil in a medium saucepan over low heat. Add the onion, thyme and mushrooms and cook for 2 minutes. Add the rice, mix well, then add the stock, salt and pepper. Bring to a boil over high heat, then reduce the heat to low, cover and cook for 20 minutes.

A few minutes before serving time, sprinkle the scallops with 1/8 tsp. salt. Heat a skillet over high heat until it is very hot. Add the scallops in one layer and cook for 1 minute on each side, or until nicely browned. Remove from the heat and let them rest, covered, in the hot pan while you finish the rice.

Add the remaining 1 T. olive oil to the rice along with the butter and Parmesan. Mix gently. Shred the reserved basil leaves coarsely.

To serve, divide the rice among four plates. Arrange 2 scallops on top of the rice on each plate, sprinkle with the basil and serve immediately.

– Jacques Pépin, "Fast Food My Way"

Eggs Mollet Florentine with Braised Beef Short Ribs

The Heathman Restaurant in Portland claims that this is Julia Child's favorite breakfast – I've ordered it many times but wanted to make a 5 Star version at home, and this is it! Prepared for Father's Day, Dad was in for a treat. Jacques Pépin provided the Eggs Mollet Florentine recipe (from "Essential Pépin"), and Anne Burrell’s recipe (Food Network) was used for the Braised Beef Short Ribs. Add a freshly baked croissant, cubed cantaloupe and lattes for an absolutely perfect meal!

Eggs Mollet Florentine

8 large eggs

Spinach:
2 lbs. spinach
3 T. unsalted butter
2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. freshly grated nutmeg
3 T. grated Gruyére cheese

Mornay Sauce:
1 T. unsalted butter
1 T. all-purpose flour
1 c. half and half
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
1 large egg yolk
1-1/2 T. freshly grated Parmesan cheese

Bring 4-6 c. water to a boil in a shallow saucepan (about 8-inches wide and 3-inches deep). With a pushpin or thumbtack, prick a small hole in the rounder end of each egg. Using a small sieve, lower the eggs into the boiling water and let it come back to a simmer. Cook for about 6 minutes. Pour the water out and shake the pan to crack the eggshells. Cool thoroughly. Gently shell the eggs (to avoid breaking them) under cold running water and set aside.

For the spinach, remove and discard the spinach stems. Wash well. Heat a large pot until hot. Add the spinach, cover and cook for about 1 minute until wilted. Drain in a colander, pressing on it to extract as much water as possible. Coarsely chop.

Melt the butter in a skillet over high heat and cook until it turns brown. Add the spinach, salt, pepper and nutmeg and mix well with a fork, and cook for 2 minutes.

Arrange the spinach in the bottom of an overproof dish large enough to accommodate the eggs. Embed the cold eggs in the spinach with a little space between them, and sprinkle the cheese on top.

For the sauce, melt the butter in a heavy saucepan. Stir in the flour until smooth and cook, stirring constantly, for about 1 minute, until the mixture froths, without browning. Add the half and half, whipping constantly with a whisk, and bring to a boil, whisking constantly. Stir in the seasonings and continue cooking over low heat for 1 minute, stirring constantly with the whisk. Remove from the heat.

Preheat the broiler. Whisk the egg yolk into the sauce.

Coat the eggs with the sauce and sprinkle with the Parmesan cheese. Place under the hot broiler (not too close so the eggs have a chance to get hot inside) for 5 minutes, or until the sauce is nicely browned. Serve immediately. Serves 8.

Braised Beef Short Ribs

6 bone-in short ribs (about 5-3/4 lbs.)
Kosher salt
Olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in half lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1-1/2 c. tomato paste
2 to 3 c. hearty red wine
2 c. water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375-degrees.

While the short ribs are browning, purée all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the puréed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 c. water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid. Serves 8.

Chicken Supremes with Tapenade and Mushroom Sauce

I often prepare this Jacques Pépin recipe (from his cookbook, "More Fast Food My Way") when I get home late and want to cook something fast and easy with loads of flavor. Chicken breasts are stuffed with a mixture of olives, garlic, dried apricot, capers, anchovy fillets and olive oil combined in the food processor, seared in a hot skillet, and covered to cook for about 8 minutes. Setting the chicken aside, the same pan is used to saute mushrooms and onions, adding wine, then butter, salt and pepper and any of the juice left on the plate where the chicken is resting. I was in too much of a hurry and didn't wait an extra 30 seconds or so to fully incorporate the chicken juice into the mushroom mixture and emulsify it, that's why you see the oil-type droplets in the photo below. I was so hungry that I also neglected to sprinkle the top with chopped parsley, or chives!

To watch Jacques prepare this recipe click here (starts at about the 7 min. 15 sec. mark).

Recipe

4 boneless, skinless chicken breasts (about 6 oz. each)
1 T. olive oil
1/2 tsp. salt (to taste)
1/2 tsp. freshly ground black pepper
1-1/2 c. Baby Bella mushrooms, sliced
1/2 c. onion, chopped
2 T. water
1/4 c. white wine
2 T. butter
2 T. fresh chives or parsley, chopped

TAPENADE:
3/4 c. mixed pitted olives (black oil-cured, kalamata, and green)
1 garlic clove, peeled and sliced thin
2 dried apricot halves, cut into small pieces
1-1/2 T. drained capers
8 anchovy fillets in oil
2 T. olive oil

For the tapenade put all the ingredients in the bowl of a food processor and pulse to make a coarse puree. Set aside.

Cut a horizontal slit in each chicken breast to create a pocket and stuff with the tapenade. Season both sides of the chicken with the salt and pepper. Heat the oil in a large skillet over medium heat; when hot, arrange the chicken breasts side-by-side in the skillet. Cook covered for about 4 minutes on each side. Transfer to a platter and keep warm in the oven (180-degrees).

Add the mushrooms and onion to the skillet and deglaze pan with a few tablespoons of water; cover and saute for about 2 minutes. Deglaze with 1/4 c. white wine, stir, and cook, uncovered, for 2-3 more minutes. Add 1-2 T. tablespoons of butter and stir in. Bring to a boil to emulsify it. Add a little salt and pepper to taste.

Serve a chicken breast on each of four hot plates; add any juice that has accumulated around them on the platter to the mushroom sauce in the pan and stir well. Divide the mushrooms and sauce among the servings, spooning it over the chicken breasts and sprinkle with the parsley or chives.

– Jacques Pépin, "More Fast Food My Way"

Chicken Tonnato

Canned tuna sauce over poached, skinless chicken breasts? Who knew! I was hesitant to try this recipe but when I took my first bite, my eyes got big with an unexpected surprise – WOW. Delicious. Jacques Pépin has done it again! He poaches the chicken in a vegetable broth and slices it; the sauce is made in a food processor with tuna, anchovies, mustard, and lemon; and served over a bed of undressed arugula. The bonus is that you can serve the flavorful poaching liquid as a first course soup! Use any leftovers to make an unusual and delicious sandwich on toasted bread with a slice of tomato.

From Jacques Pépin's "Fast Food My Way" as well as the video episode titled "Dining Al Fresco" (that you can watch for free if you have Amazon Prime).

Recipe

For for Chicken
1/2 c. onion, sliced
1/2 c. leeks, sliced
1 c. mushrooms, sliced
1/2 c. carrots, diced
1/2 c. celery, diced
1 tsp. salt
1/4 tsp. freshly ground black pepper
5 c. water
4 boneless, skinless chicken breast halves

For the Tuna Sauce
(1) 2-ounce can anchovy fillets in oil (reserve 4 fillets for garnish)
(1) 3-ounce can tuna in oil
1 egg yolk
1 T. Dijon mustard
1 T. fresh lemon juice
1 T. water
1/4 tsp. salt
1/4 tsp. Tabasco
1/2 c. olive oil
4 c. arugula, loosely packed
1 T. capers, drained
1 T. fresh chives, chopped

For the chicken, combine the onion, leek, mushrooms, carrot, celery, salt, pepper and water in a large saucepan and bring to a boil. Reduce heat to medium-low and boil gently for 5 minutes. Add the chicken breasts and cook until broth returns to a boil, about 4 minutes. Boil for 15 seconds, then remove pan from the heat, cover, and let rest for 12 to 15 minutes to cook the chicken. Remove chicken from the broth and cut into 4 crosswise slices.

For the sauce, put the tuna and anchovies (minus the 4 fillets for garnish) in a food processor along with the oil from the cans. Add the egg yolk, mustard, lemon juice, water, salt, and Tabasco and process for a few seconds. With the processor running, add the olive oil in a slow stream and process for a few seconds, or until it is well incorporated and sauce is smooth.

To serve, arrange the chicken slices over a bed of arugula and generously coat with the tuna sauce. Top each serving with one of the reserved anchovy fillets. Sprinkle capers and chives for garnish. Serve at room temperature.

– Jacques Pépin, "Fast Food My Way"

Crab Cakes with Avocado Sauce

One of my favorite go-to recipes from Jacques Pépin's cookbook, "Essential Pépin." Who knew that you could make delectable crab cakes with canned crab (of course you can use fresh crab)! Keep a few cans in your pantry for those unexpected guests – they'll love you for it! One of my favorite tips is to use fresh bread crumbs. Cube a slice of bread, put it in a mini-processor, and voila! Breadcrumbs in seconds. His recipe calls for Tabasco, but I prefer Sriracha. The cakes are served over a bed of salsa made with tomato, avocado, red wine vinegar, peanut oil, salt and pepper, and the dish is sprinkled with chopped, fresh chives. Whenever I make this for lunch, or for a dinner first or main course, I'm one happy camper!

Click here to watch a video of Jacques preparing this wonderful dish!

Recipe

CRAB CAKES
1/4 tsp. salt
8 oz. crabmeat
1/4 tsp. freshly ground black pepper
1/4 tsp. dried thyme
1 T. chopped fresh chives
1/8 tsp. Sriracha (or Tabasco)
3 T. mayonnaise
1-1/2 slices white bread, processed to make crumbs (3/4 c.)
2 T. peanut oil

SALSA
1 ripe avocado
1 ripe tomato, peeled, halved, seeded, and coarsely chopped
1 T. red wine vinegar
2 T. peanut oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 T. water
1 T. chopped fresh chives

FOR THE CRAB CAKES: Pick the crabmeat over for any shells or cartilage. Cut into 1/4-inch pieces (about 1-1/2 loosely packed cups).

Gently mix the crabmeat with the salt, pepper, thyme, chives, Sriracha, and mayonnaise in a bowl. Add the bread crumbs and toss them lightly into the mixture.

Divide into portions and form into patties about 1-inch thick. Handle gently, the cakes are fragile.

Heat the peanut oil in a large skillet. When hot, carefully place the patties in the skillet and cook over medium heat for 3-4 minutes on each side, until nicely browned.

FOR THE SALSA: Peel and pit the avocado and coarsely chop; combine the avocado and tomato in a bowl. Add the vinegar, oil, pepper, salt, and water, tossing gently to mix.

To serve, spoon the avocado mixture onto four individual plates and sprinkle with the chives. Place the crab cakes on top and serve.

– Jacques Pépin, "Essential Pépin"