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Michelle Michelotti-Martinez

Lemon Chicken with Leek-Pea Sauce

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You know those weekdays when it just seems daunting to THINK about cooking a meal much less actually doing it? Yep, I thought so…..

Lemon Chicken with Leek-Pea Sauce

We cook a whole chicken almost weekly but it takes a while and some nights we aren’t home until late but I still find myself craving that roasted chicken….it’s such a great comfort food and is super delicious with ANY veggie that is in season. Change up the herbs, grill it, roast it, BBQ it…..the possibilities are endless.

So my solution on those late weeknights and cravings….lemon chicken with leek-pea sauce. Chicken thighs are my favorite part of the chicken because of the flavor and ANY time of year they sound delicious. They cook relatively quickly, stay moist, and if I just have time for a salad to accompany, that works out but if I can, I like to roast some baby potatoes along side……the cool thing about chicken is you can pair almost anything for a side that sounds yummy so get those creative juices flowing!

Now for the sauce, I mean seriously, it is SO good!  I use it on my fresh pasta and almost any of my pork recipes and WHENEVER I serve it at a dinner party, my guests think I am just amazing, thats how good it is….

There really isn’t any trick to this recipe EXCEPT make sure and crisp up those chicken thighs, it makes ALL the difference and I personally use a cast iron skillet because I love how hot it gets and how beautifully it sears the chicken. If you don’t have one, any pan will do but just remember it will splatter so, be careful!

My hope is  this recipe works for you on those weekdays when you feel daunted or even when you don’t, I promise, it’s delish!

Lemon Chicken with Leek-Pea Sauce

Lemon Chicken with Leek-Pea Sauce
 
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Serves: 6
Ingredients
  • For the Chicken Thighs:
  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground pepper, to taste
  • Fresh parsley
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 lemon, cut into 8 rounds
  • For the Leek-Pea Sauce:
  • 3 large leeks, halved lengthwise and cut into 1-inch piece
  • 2 tablespoons olive oil
  • 1 cup low-sodium chicken broth
  • ¼ cup white balsamic vinegar
  • One 10-ounce package frozen baby peas, thawed
  • 2 tablespoons chopped parsley
  • ½ cup crème fraîche
Instructions
  1. For the Chicken Thighs:
  2. Position a rack in the lower third of an oven and preheat to 400°F
  3. Season the chicken thighs on both sides with salt and pepper. Tuck a few leaves of parsley and a sliver of butter under the chicken skin.
  4. Heat the butter and olive oil in a large ovenproof skillet or fry pan over medium-high heat. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 10 minutes. Transfer, skin side up, to a plate.
  5. Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan and scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 25-30 minutes.
  6. Scatter an additional 2-3 tablespoons of fresh herbs on top. Let rest for 5 minutes before serving. Serve with leek-pea sauce underneath or on the side.
  7. For Leek-Pea Sauce:
  8. In the other skillet, heat olive oil and cook the leeks over high heat until just beginning to soften, about 2 minutes. Add the broth and vinegar and bring to a boil and then reduce to a simmer.
  9. While chicken is resting, add the peas, parsley and crème fraîche and simmer until the sauce is hot and slightly thickened, about 2 minutes.

Lemon Chicken with Leek-Pea Sauce

 

Artichokes Al Ajillo

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Who doesn’t love artichokes + tomatoes + olive oil + garlic? I know I do, I really do.

Artichokes Al Ajillo

But first, I have this story to tell you. About 2 months ago, I got this AMAZING butcher block from my friend, I mean AMAZING butcher block. It is an antique, about 30x30x14 with a GORGEOUS dove-tail pattern and beautiful carved wooden legs with wheels I can move around. It sits smack dab in the middle of our kitchen for the world to see and everyday I ask myself one simple question, “What I HONESTLY did without it for all my life? What???“

So, I came to the conclusion that I truly can’t answer those particular questions but I do know one thing…..I am OVER THE MOON that I have it now!!!! OMG LIKE OVER THE MOON!!!! Thank you to my sister chick Kelly!

Now you are probably thinking to yourself “Why is she explaining this to me? What on God’s green earth does this have to do with artichokes, tomatoes, olive oil, and garlic? What does this have to do with anything?” LOL…..Well, let me explain.

The reason is simple…..since this butcher block is in the middle of my kitchen floor it has quickly become my gathering table to serve EVERYONE who comes over! We eat, we talk, we hang out. Beside all those awesome bonuses, everything LOOKS prettier on my new block so now we eat, gather, talk, and look good (including the food)….I’d say that life just stepped up a notch on the scale of awesomeness!

Okay back to the other reason for this post well really should be the main reason for this post which is the recipe of “artichokes al ajillo or artichokes cooked in garlic. “ This is one of the EASIEST and TASTIEST tapas you can make. It plays off the traditional shrimp cooked in garlic which is also completely delicious but much more common. Switching it up using the basic sauce just creates something everyone thinks is new AND will think you are a creative genuis (isn’t that what we want anyway?) LOL

Now there really isn’t a trick to this recipe other than whether you purchase a frozen pack of artichokes, a can, or fresh (when in season) just make sure you grill them and be sure to blister the tomatoes. The charred flavor of the artichokes and the smoky flavor of the tomatoes brings such depth to this dish that the layers of flavor are simply magical.

With summer rapidly approaching at warp speed, one of the MOST FUN gatherings you can do is a tapa party…put out about 5-10 different ones (depending on how many people) along with some homemade sangria and Spanish music and WAMMO a night in Spain will surely become memorable!

Artichokes Al Ajillo
 
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Author:
Recipe type: Appetizer/Tapa
Cuisine: Spanish
Serves: 4
Ingredients
  • ¼ cup virgin olive oil
  • 2 tablespoons butter
  • 1 bulb garlic, peeled and minced
  • 10 cherry tomatoes cut in half
  • 2 tablespoon dry white wine
  • chicken broth
  • 1 package of artichoke hearts (about 2 cups)
  • Freshly cracked pepper
  • Sea salt
Instructions
  1. In a small bowl put artichokes and toss with olive oil, salt, and pepper. Turn on grill and heat up. In a griddle pan, put artichokes in a single layer and grill until slightly charred. Remove.
  2. In a small sauté pan, add tomatoes on medium and cook until blistered with some black spots. Remove from heat.
  3. In a small sauté pan, heat olive oil and butter and turn heat to medium
  4. Add garlic and cook stirring often for 2 minutes. If garlic is turning brown too quickly turn heat to low
  5. Add tomatoes and cook stirring for 2 minutes
  6. Add wine and cook down for 2 minutes
  7. Add artichoke hearts and cook for 5 minutes.
  8. Add a little chicken broth
  9. Add pepper and salt to taste
  10. Garnish with rosemary sprig (optional)
  11. Serve with rustic bread

Artichokes Al Ajillo

Artichokes Al Ajillo

 

Grilled Vietnamese Chicken over Scallion Rice

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Isn’t grilling just one of the 7 wonders of life?

Grilled Vietnamese Chicken over Scallon Rice 6

The smell of the food, the sounds of the sizzle on the grill, the taste only outdoor cooking can give, and most of all the time of year, SUMMER!!! Couple grilling with the longer days, the warmer nights and ahhhh can I really handle the constant pleasure of this time of year? I think so, it makes me feel like a kid in a candy store; free, indulgent, and full of excitement…what a wonderous experience!

I know it technically isn’t summer but the weather is being a major tease and running havoc on my“itch” to be outside breaking in the grill for the season and putting in our garden.

Last Sunday was a BEAUTIFUL 75 degrees and there was just NO WAY I was going to let the opportunity slip away to indulge ourselves to our favorite flavors and satisfying our taste buds; which BTW, were screaming for some grilled Vietnamese chicken along with scallion white rice. (Oh AND we snuck in a fantastic rose to kick the season off but we can talk about that in another post otherwise I’ll get sidetracked and not finish getting this recipe out to you….seriously).

Grilled Vietnamese Chicken over Scallon Rice 8

Thank God I had looked at the forecast and prepped the chicken 24 hours ahead in a delicious marinade because that is the secret to this simple but super flavorful dish. You REALLY need to marinate it for 24 hours, the flavors develop so intensely while breaking down the protein in the chicken and this leaves it sooo moist and yummy….you absolutely CAN’T skip this step…

Now, since I had done MY job, I figured I could kick back (with that rose, did I mention that?) and cheer Enrique on while he cleaned up the grill from the winter slumber (aren’t I just the most supportive wife?). It was needing some attention as it rode through some tough weather days and frigid nights but nothing a little TLC couldn’t fix…..honestly, it really didn’t take too long to get it ready and besides we were so happy outdoors, it didn’t matter if it had.

The old grill started up like a champ and the chicken was ready so the time had come to test out the flame and kick back with a cigar. Ohhh, the first smell of the grill and the first sound of the sizzle for the season is probably my favorite and I just wanted to be there all the while the chicken cooked away.

I set the table outside, put candle in the middle and a bouquet of fresh flowers. We kicked back and chatted, giggled, indulged, and reminded ourselves that we were just at the beginning of the this magical summer season…

5.0 from 2 reviews
Grilled Vietnamese Chicken over Scallion Rice
 
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Author:
Recipe type: Main
Cuisine: Vietnamese
Serves: 4
Ingredients
  • 6 Chicken Breast, Bone-In
  • 2 Bunch of Scallions, Sliced
  • 1 Small Piece of Ginger, Minced
  • 4 Cloves of Garlic, Minced
  • 2 Stalks of Lemongrass, Sliced
  • 1 Small Bunch of Cilantro, Roughly Chopped
  • 1½ C of Soy Sauce (I use Braggs)
  • ¼ C Olive Oil
  • 2 T Sesame Oil
  • 3 T Chinese Black Vinegar
  • 2 C Jasmine Rice
  • 4 C Low Sodium Chicken Broth (Preferably Home-made)
Instructions
  1. Night Before:
  2. In a ziplock bag, combine soy sauce, vinegar, olive oil, sesame oil, garlic, ginger, lemongrass, small handful of scallions, and cilantro. Put in chicken breasts and mix around well. Set in a glass container (in case it leaks) and put in fridge for 24 hours.
  3. Day of Preparation:
  4. Remove chicken, put on tray, and discard marinade. Take off any large pieces of cilantro, lemongrass, and scallion. Leave out for 30-40 minutes to bring to room temperature.
  5. While chicken is coming to temperature, heat grill on high. Before putting chicken on, turn down to medium and brush grill with a papertowel soaked in olive oil so chicken won't stick. Start with skin side down and grill, turning frequently until done, about 30-35 minutes.
  6. While chicken is grilling, put rice to a pot on stove and add broth and a pinch of salt, stir. When broth comes to boil add scallions, stir, cover, and turn down to simmer until broth is absorbed, about 30-35 minutes (check absorption starting at 20 minutes). Once broth is absorbed, quickly open cover and put on a dishcloth, cover again, and turn off heat and leave on stove for 10 minutes.
  7. When chicken is done, let rest for 10-15 minutes. Slice into medallions slices and put over scallion rice. Serve with additional soy sauce for those that want it.
  8. *Note - Don't add salt or pepper to this recipe, marinating breaks down proteins to keep chicken moist AND adds a lot of salt.

Grilled Vietnamese Chicken over Scallon Rice 3

Honey-Glazed Roasted Rainbow Carrots

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Sometimes I just overcomplicate the simple things, I really do.

Honey-Glazed Roasted Rainbow Carrots

Why is it that the side dishes can be the most daunting at times and why is it so easy for me to forget how good something like honey-glazed roasted carrots can be? I guess that’s why I need to memory jolt as much as anybody…..oh how I wish I could blame age….damn!

As I was putting together this year’s Easter meal, I MADE myself hold back on making 10 courses, I honestly did. I mean after all the indulgence of chocolate, morning sweets, coffee, and mimosas, there seriously isn’t enough hours in the day to fit much more food down our pie holes! I mean my God why is it that with holidays we just think we need to eat like its our last meal? I am SO guilty and SO trained…

Nevertheless, I decided to make a fantastic main dish, a beautiful side, and our traditional pane di paqua (Easter bread) and then I quickly reminded myself to “BASTA!” (which means enough in Italian, ENOUGH!).

Since I had a great idea for the main dish, for the veggie side dish, I wanted to stay festive and what is more festive than carrots on Easter, I mean REALLY??? Nature is totally perfect…..

For the main dish I made cavatelli pasta with a delicious braised chicken, leek, and pea sauce so a slightly sweet roasted side dish just sounded like the perfect complement. Plus, if I was making pasta and bread I really needed something easy or out the window goes my fabulous new philosophy of doing less on during these holiday affairs.

As for the recipe, honestly it doesn’t need any extra explaining but just make sure the honey-sauce has the right balance of acid and sweet for your taste buds. Oh and don’t forget the parsley at the end as the green really looks pretty over the carrots and I am ALWAYS about pretty, always.

Now, I do realize that this recipe is showing up a week AFTER Easter BUT I must remind myself that Spring is just beginning and carrots are in season for a while so I don’t feel too bad for posting it late…….well, maybe a little but I’ll get over it, I’m sure.

Honey-Glazed Roasted Rainbow Carrots

Honey-Glazed Roasted Rainbow Carrots
 
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Author:
Recipe type: Side Dishes
Serves: 8
Ingredients
  • 5 bunches of rainbow carrots, peeled and tops removed except about an inch
  • olive oil
  • sea salt
  • pepper
  • 1 lemon
  • 2 - 3 T honey
  • water
  • chopped parsley for garnish
Instructions
  1. Preheat oven to 400
  2. Line 2 baking sheets with parchment paper. Peel carrots and rinse and put on sheets in individual layer
  3. Pour olive oil, salt, and pepper and roll around to coat
  4. Put in oven for 25-30 or until roasted and tender when pierced
  5. While carrots are roasting in a glass container mix honey and ½ a lemon. Whisk together and add a little water. Taste and adjust as needed, want a little sweet but not too overwhelming.
  6. When carrots have 5 minutes left, pour glaze over them and return to oven to finish
  7. Remove from oven, put on platter, and top with parsley

Honey-Glazed Roasted Rainbow Carrots