Rosemary Buttermilk Fried Chicken and Waffles

Chicken and waffles-3

Well good golly Miss Molly! Being from the south I’ve had my fair share of fried chicken, well actually fried everything. I’ve never been a huge fan of fried food but occasionally I have a hankering for it. A couple weeks back we were watching Master Chef and they had to make chicken and waffles for a challenge. This got me craving the southern classic and went looking for a great fried chicken recipe. I found this one in my new Food 52 Genius Recipes cookbook (which is soooo beautiful!) and it is hands down the best fried chicken I have had in a long time. The chicken brines for for up to 24 hours and the rosemary adds an extra punch to the flavor. One of the reasons I’ve stayed away from fried chicken is the dryness of the meat after frying. Brining the meat (and using dark meat) helps lock in the flavor and keep the meat extra juicy.

To make our dinner even more southern we served the chicken with waffles. If you haven’t had this combination you are missing out! The sweetness of the waffle works perfectly with the fried chicken. Add a little of this whiskey maple syrup on top and you have the perfect dinner! Now to make sure I don’t make this too often or we will be double our size!!

Rosemary-Brined, Buttermilk Fried Chicken
Serves 6
The perfect way to elevate the classic southern fried chicken
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Prep Time
24 hr
Cook Time
30 min
Total Time
25 hr
Prep Time
24 hr
Cook Time
30 min
Total Time
25 hr
Brine
  1. 1 small onion, thinly sliced
  2. 4 garlic cloves, smashed with the flat side of a knife
  3. 1 teaspoon vegetable oil
  4. 3 tablespoons kosher salt
  5. 5 or 6 branches rosemary, each 4 to 5 inches long
  6. 4 1/2 cups water
  7. 1 lemon, halved
Fried Chicken
  1. 8 chicken legs, drumsticks and thighs separated
  2. 8 chicken wings, wing tips removed
  3. 3 cups all-purpose flour
  4. 3 tablespoons freshly ground black pepper
  5. 2 tablespoons paprika
  6. 2 tablespoons fine sea salt
  7. 2 teaspoons cayenne pepper
  8. 2 tablespoons baking powder
  9. 2 cups buttermilk
  10. Neutral, high-heat oil for deep-frying (like canola)
Instructions
  1. Make the brine: In a medium saucepan over medium-high heat, sauté the onion and garlic in the oil until translucent, 3 to 4 minutes. Add kosher salt after the onion and garlic have cooked for 30 seconds or so. Add the rosemary and cook to heat it, 30 seconds or so. Add the water and lemon, squeezing the juice into the water and removing any seeds. Bring the water to a simmer, stirring to dissolve the salt. Remove from the heat and allow the brine to cool. Refrigerate until chilled. To speed this process up, chill over an ice bath, stirring.
  2. Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into the bag. Seal the bag so that you remove as much air as possible and the chicken is submerged in the brine. Refrigerate for 8 to 24 hours, agitating the bag occasionally to redistribute the brine and the chicken.
  3. Remove the chicken from the brine, rinse under cold water, pat dry, and set on a rack or on paper towels. The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately. Ideally, it should be refrigerated, uncovered, for a day to dry out the skin, but usually I can't wait to start cooking it.
  4. Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl. Whisk to distribute the ingredients. Divide this mixture between two bowls.
  5. Pour the buttermilk into a third bowl. Set a rack on a baking sheet/tray. Dredge the chicken in the flour, shake off the excess, and set the dusted pieces on the rack. Dip the pieces in the buttermilk, then dredge them aggressively in the second bowl of flour and return them to the rack.
  6. Heat oil in a pan for deep-frying to 350°F/180°C. Add as many chicken pieces as you can without crowding the pan. Cook the chicken, turning the pieces occasionally, until they are cooked through, 12 to 15 minutes depending on their size.
  7. Remove to a clean rack and allow them to rest for 5 to 10 minutes before serving. For legs, thighs and wings, Ruhlman says, "I like to finish them in a 250 F/120 C. oven, to make sure they’re super tender and to further crisp them. This lets me serve it whenever I want, no last minute frying if guests are invited."
Notes
  1. The brining of the chicken locks in the flavor and keeps the chicken extra tender during the frying. I served this chicken with waffles and a bourbon maple syrup for a classic southern dinner.
Adapted from Food 52
Adapted from Food 52
SAVANNAH KENNEY http://savannahkenney.com/
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French Bread- Round Two

After my first attempt at French bread I knew that I needed to try a different recipe. I think I found a winner in this recipe! The bread is perfectly soft in the middle and has the baguette chewy crust that you want in a French bread. It was really easy to make and the only time consuming thing is that you have to punch the bread down and knead it every ten minutes for an hour. I started the bread first in dinner prep (I served Poulet Vallee d’Auge again for friends) so I was already in the kitchen when I needed to punch down the dough.

The dough itself, when properly mixed, is slightly sticky but not so sticky that it sticks to your hands when kneading. You want a good elasticity in the dough to get the airy center.

This definitely will be my go to bread for any French dinner that we have! Also I halved the recipe so that it made two loaves instead of four. For dinner for four people we only ate one loaf and for lunch the next day we made ham and swiss panini sandwiches with the leftover loaf. This bread works really well for a panini!

French Bread
Serves 4
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Prep Time
1 hr 20 min
Cook Time
30 min
Total Time
1 hr 50 min
Prep Time
1 hr 20 min
Cook Time
30 min
Total Time
1 hr 50 min
Ingredients
  1. 1 1/2 T instant yeast
  2. 1/2 C very warm water
  3. 1 1/2 T sugar
  4. 2 C water
  5. 1 1/2 T oil
  6. 2 1/4 t salt
  7. 6 C flour
Instructions
  1. Combine the yeast, 1/2 C warm water, and sugar, and let proof for ten minutes.
  2. Add remaining 2 C water, oil, salt, and 3 C of flour.
  3. Mix until flour is incorporated, then add remaining 3 C flour gradually. Knead about five minutes, then turn out onto generously floured surface.
  4. Every ten minutes for the next hour knead two or three times.
  5. Form into 4 loaves. Brush with beaten egg white. Slash 3 diagonal lines into tops.
  6. Raise until double or 30 minutes.
  7. Bake at 425 for 10 minutes, then at 375 for 20 minutes.
Adapted from It's Always Autumn
SAVANNAH KENNEY http://savannahkenney.com/
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Pan Roasted Chicken with Harissa Chickpeas

 

Pan Roasted Chicken with Harissa Chickpeas
Serves 4
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 1 tablespoon olive oil
  2. 8 skin-on, bone-in chicken thighs (about 3 lb.)
  3. Kosher salt and freshly ground black pepper
  4. 1 small onion, finely chopped
  5. 2 cloves garlic, finely chopped
  6. 2 tablespoons tomato paste
  7. 2 15-oz. cans chickpeas, rinsed
  8. ¼ cup harissa paste
  9. ½ cup low-sodium chicken broth
  10. ¼ cup chopped fresh flat-leaf parsley
  11. Lemon wedges, for serving
Instructions
  1. Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
  2. Pour off all but 1 Tbsp. drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
  3. Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over.
SAVANNAH KENNEY http://savannahkenney.com/

After venturing in the world of French cooking I thought I would move a little further south and try something African. I started with this Moroccan dish and boy was it delicious! It was a tad on the spicy side but full of flavor and textures. The most time consuming part of the recipe is browning the chicken. You will want a good color on the chicken so don’t turn the chicken until it is nice and crispy.

I made this dish for lunch and was able to get it in the oven in about 15 minutes and then answer emails while it cooked. Making nicer lunches has been exciting around here. I crave flavor and I used think that I had to eat out to get flavor and something exciting for lunch but now I’ve found quick prep items and it has been really fun to switch things up a bit.

Also the bowl I used in the pictures is a new one from a set that Philip got me for our anniversary. I’ve been eyeing these vintage Vignelli pieces and when he surprised me with 4 complete place settings I was shocked! They make me so happy!

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pan roasted chicken-4

 

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Chocolate Tartlet

Chocolate Tartlets
Serves 6
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Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 15 min
Ingredients
  1. 1 cup all-purpose flour
  2. 2/3 stick plus 6 tablespoons butter
  3. 3 tablespoons confectioners' sugar
  4. Dash of salt
  5. 1 whole egg plus 2 large egg yolks
  6. 1 tablespoon milk
  7. 5 ounces chopped bittersweet or semisweet chocolate
  8. 2 tablespoons sugar
Instructions
  1. Put 1 cup of all-purpose flour in the bowl of a food processor with 6 tablespoons of butter cut into pieces, 3 tablespoons of confectioners' sugar and a dash of salt. Process for 15 seconds, until well mixed. In a bowl, mix 1 large egg yolk with 1 tablespoon of milk. Add to the processor bowl and process for another 15 seconds, until the dough forms a ball. Roll out the dough immediately or chill it for an hour or so before rolling.
  2. Arrange six 3-inch fluted tartlet molds on a table. Roll the dough between 2 sheets of plastic wrap to a thickness of 1/4 inch. Remove the top sheet of plastic and invert the dough over the molds. Using your fingers, press the dough through the plastic into the molds. Remove the plastic and trim the excess dough. Refrigerate for a couple of hours. Bake the tartlet shells in a preheated 350° oven for about 20 minutes until golden. Leave the oven on.
  3. Meanwhile, put 5 ounces of chopped bittersweet or semisweet chocolate into a 4-cup glass measuring cup. Add 2/3 of a stick of butter cut into pieces and 2 tablespoons of sugar. Microwave for 1 minute, stir, leave for a few minutes, then microwave again for 1 minute until the chocolate has melted. In a small bowl, mix 1 whole egg and 1 egg yolk. Whisk the eggs into the chocolate.
  4. Divide the chocolate mixture among the 10 tartlet shells. Bake for 5 minutes. The tartlets should be eaten at room temperature, so that the chocolate filling is slightly soft and creamy. Sprinkle with confectioners' sugar and garnish with the Candied Grapefruit Peel.
Notes
  1. For a more brownielike texture, bake for 5 minutes more.
Adapted from Food and Wine
Adapted from Food and Wine
SAVANNAH KENNEY http://savannahkenney.com/

I love a good tart, especially one that is chocolate. I’ve always thought that tarts were complicated but really if you can get the crust the rest is easy. I served these with a homemade vanilla whipped cream and we downed these suckers in one evening, all six of them 🙂 These are great because you can make them ahead of time and serve them at room temperature.

I made these tartlets to go with our Poulet Vallee D’Auge and they were the perfect light dessert to finish off the French evening of dining.

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chocolate tartlet-5

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Poulet Vallee d’Auge

Poulet Vallee d'Auge
Serves 4
A delicious French chicken dish that is made with apples, brandy, cream, and butter.
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 5 tablespoon unsalted butter, divided
  2. 3 firm, tart apples (such as Pink Lady or Braeburn; about 1 lb.), peeled, cored, quartered
  3. 1 tablespoon olive oil
  4. 2 3½–4-lb. chickens, quartered
  5. Kosher salt and freshly ground black pepper
  6. 2 shallots, finely chopped
  7. ¼ cup Calvados (apple brandy)
  8. ¾ cup apple cider
  9. 4 sprigs thyme
  10. 2 bay leaves
  11. 1 cup low-sodium chicken broth
  12. ½ pound crimini (baby bella) mushrooms, trimmed, halved
  13. ½ cup crème fraîche or sour cream
  14. 1 large egg yolk
Instructions
  1. Heat 2 Tbsp. butter in a large heavy pot over medium heat. Add apples and cook, turning occasionally, until golden in spots, 10–12 minutes. Transfer apples to a plate and set aside.
  2. Increase heat to medium-high and add oil and 1 Tbsp. butter to pot. Season chicken with salt and pepper and, working in batches, cook until browned, about 5 minutes per side. Transfer chicken to another plate; set aside.
  3. Add leek and shallots to pot; cook, stirring often, until softened, about 4 minutes. Remove pot from heat, add Calvados, and ignite with a long match or lighter. After flames die down, return pot to heat and add cider. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.
  4. Return reserved chicken to pot and add thyme, bay leaves, and broth. Bring to a boil; reduce heat, cover pot, and simmer, adding reserved apples back to pot halfway through, until chicken is cooked through, 20–25 minutes.
  5. Meanwhile, heat remaining 2 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms and cook, tossing occasionally, until browned and softened, 6–8 minutes; season with salt and pepper. Transfer mushrooms to a plate.
  6. Whisk crème fraîche (or sour cream) and egg yolk in a small bowl. Using a slotted spoon, transfer chicken and apples to a baking sheet and remove pot from heat. Whisk crème fraîche mixture into cooking liquid in pot. Gently mix in chicken, apples, and mushrooms.
Notes
  1. For this dish you can make the chicken and apples one day ahead. Cover and chill. Cook mushrooms and finish sauce just before serving.
SAVANNAH KENNEY http://savannahkenney.com/

A few years ago I made a seven course dinner for Philip’s birthday. This was my first adventures in French food and also the beginning of my love of cooking. That party I realized for the first time that the dinner table really is a place of community and amazing conversation. From that night on I kind of decided that I was going to be all or nothing when it came to cooking…

Philip laughs at me because I used to hate cooking but now I find the kitchen to be therapeutic. I’m trying new recipes left and right these days and there constantly is flour in my hair and I am loving it. I eventually want to cook through Julia Child’s cook book but for now I will do a couple French dinners a month.

One thing I love about French food is it sounds so elegant and complicated but truth be told most of the French recipes I have tried so far are doable for an intermediate cook. For the first couple of times that I make a new recipe I follow it to the letter; that is due to my OCDness. 🙂

For this chicken dish, Poulet Vallee d’Auge, I served alongside it French bread (recipe found HERE) and a creamed garlic potato. For dessert we had a chocolate tartlet that I will blog later.

The chicken is incredibly tender and full of flavor! I bought an entire chicken that had been pre-quartered and this was a nice step to have done for me. I have a chef’s knife that is sharp enough to quarter a chicken but it does take a little while to do and I like having some of the steps done for me.

Creamed potatoes are one of my favorite side dishes to make, cause duh potatoes are delicious. A little trick I learned a while back, to give the potatoes a fuller flavor, is to boil the potatoes in chicken stock instead of water. I then cream them with butter, additional chicken stock, minced garlic, milk, and plenty of salt and pepper. I tend to add the last ingredients until I get the consistency that I desire… one of the few times I don’t measure but instead go on taste and texture alone.

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