Poached Chicken

Transcribed and adapted February 15, 2008 by DrDaddy from a handwritten recipe by Merry Magid. Revised February 16, 2008 to match Julia Child's original (Volume II, Mastering the Art of French Cooking)

1 fryer, cut up
3 T margarine or butter
4 large carrots, peeled and cut into large diagonal pieces
1 large white onion, blossom cut
3 ribs celery, cut into large diagonal pieces
1 leek, sliced
2 c chicken stock
1 c white wine
1 t dry or 2 t fresh tarragon

Remove and discard chicken skin and all visible fat. Saute vegetables in margarine in a heavy pot for 5 minutes. Add chicken, cover, and turn off heat for 5 minutes to allow chicken to slowly warm, facilitating gentle heating. Poaching avoids boiling. Boiling toughens and extracts meat. Add stock, wine, and tarragon. Return to a simmer (about 180 degrees F) for 45 minutes. Variation: Use cut up parts or split breasts.
Serve over steamed rice in a bowl, with vegetables and broth.

Grilled and Braised Asian-Style Chicken Wings

Developed January 29, 2011. Developed from Merry Magid's fried and braised Chinese-style wings.

Grilled Chicken Wings — Ready for Braising

4 lb chicken wings, rinsed, trimmed of fat and excess skin; tip-tucked
1 T vegetable oil + 1 T dark sesame oil
1 t garlic powder
3 T soy sauce
3/4 c white wine
1 t sugar
about 2 c water
2 T dow see (fermented black beans), soaked and drained
1 T mushroom powder
1/2 t salt

Brine wings 1/2 hour in 1 qt cold water plus 1/4 c each kosher salt and sugar. Drain well, dry, and grill covered over a hot charcoal fire for about 20 minutes, rotating and turning every few minutes until nicely browned. Transfer the wings to a large dutch oven, and heat over medium heat on the stovetop. As it begins to sizzle, add the canola and sesame oils. When heated add soy sauce and garlic powder, and stir fry until it glazes the chicken.  Add the wine and reduce by half. Add water to half cover the wings, and the remaining ingredients, and mix well. Simmer covered for an hour, basting often. Remove the top, and simmer until sauce is almost syrupy and the wings are tender, about 40 minutes. 
Serve over steamed rice. Serves 4 to 6.

Poached Chicken

Transcribed and adapted 2-15-08 by Alan from a handwritten recipe by Merry Magid. Revised 2-16-08 to match Julia Child's original (Vol II, Mastering the Art of French Cooking)

1 small fryer, cut up, or 3 to 4 bone-in breasts, cut in half
3 T margarine or butter
4 large carrots, peeled and cut into large pieces diagonally
1 large onion, blossom cut
3 ribs celery, cut into large pieces diagonally
1 leek, sliced
2 c chicken broth
1 c white wine
1 t dry tarragon

Skin chicken parts, except wings, and remove all visible fat. Sweat vegetables in margarine in a heavy pot for 5 minutes. Add chicken, cover, and turn off heat for 5 minutes. Add broth, wine, and tarragon. Return to a simmer for 45 minutes, turning occasionally.
Serve over steamed rice in a bowl, with the vegetables and broth.

Quick Somen Noodle Snack

Developed March 12, 2008, from Merry's dish.

1/2 lb somen noodles
2 T canola oil
2 t sesame oil
1/8 t garlic powder
1 T rice vinegar
2 T soy sauce (Kikkoman™ is good)
1/4 t sugar
1/2 t fish sauce (optional) 

kim chee (optional)

Bring 1-1/2 quarts salted water to a rolling boil over high heat. Add noodles with stirring. Cook 3 minutes total, stirring frequently. Drain in a strainer and refresh immediately in several changes of cold water. Drain well and place in bowl. Gently combine with oils. Add other seasonings and turn gently to coat. Serve chilled, topped with kim chee. Serves 4.

Brandy Alexander

Recorded December 18, 2009. Made according to the recipe of Merry's mother. First experienced circa 1961 in their living room in Pleasant Ridge, MI, as an annual yuletide wassail.

150 ml (about 5-1/3 oz) each:
cheap but decent domestic brandy (e.g., E&J™, Christian Brothers™)
creme de Cocoa (cheap is fine)
half and half (fresh and sweet)

Gently mix the liquids together in a one-pint bottle and chill before serving or shake with ice to dilute alcohol content and reduce the sweetness. Yields 4 4-ounce servings. Caution: These are not chocolate milk!

Braised Turkey Thighs with Olives and Chilies

Adapted by DrDaddy and Merry from Ada Boni's Regional Cooking of Italy. A family favorite and SIGNATURE DISH.

2 turkey thighs -- about 2.5 lbs total
1 6-oz can pitted ripe green or black olives, drained
2 7-oz cans chopped green chilies (Ortega™ is good)
1/2 c dry white wine
2 c chicken or turkey stock
1 T minced garlic
3 T olive oil
12 oz extra-wide egg noodles, boiled according to package

Trim excess skin, remove visible fat, and discard. Season both sides well with salt. Heat a deep skillet or dutch oven over medium-high heat, add oil. Fry turkey until well browned on both sides, turning occasionally. Add garlic and cook until lightly colored -- do not burn! Add wine and cook until reduced by half. Add olives, chilies, and stock.  Reduce heat to simmer, cover partly, and cook until meat is tender -- about 2 hours. Remove meat from pan, cool, and slice parallel to bone. Return to pan to reheat along with the hot noodles. Serves 4 to 6. Steamed or braised broccoli makes a nice side dish.

Braised turkey, noodles, and olives
with butter-braised green beans on the side.