{"id":21373,"date":"2019-03-02T02:59:24","date_gmt":"2019-03-02T02:59:24","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21373"},"modified":"2019-03-02T02:59:24","modified_gmt":"2019-03-02T02:59:24","slug":"chicken-braised-in-butter-tarragon-sweet-wilted-kale-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21373","title":{"rendered":"chicken braised in butter, tarragon; sweet wilted kale, garlic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21376\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/chicken_thighs_kale.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>There was chicken in the pot last night. Well, <em>parts<\/em> of chicken.<\/p>\n<p>As I tweeted last night, near the end of this delicious simple meal, that doesn&#8217;t happen here very often, and, repeating something else I wrote, meals with chicken as good as this make me question my judgment.<\/p>\n<p>I worked with the simple outlines of <a href=\"https:\/\/www.nytimes.com\/interactive\/2014\/05\/11\/magazine\/mag-11eat-chicken.html\">a Mark Bittman &#8216;recipe&#8217;<\/a> I&#8217;d used at least once before.<\/p>\n<ul>\n<li>four 6-ounce chicken thighs, the\u00a0<a href=\"http:\/\/www.cascunfarm.com\/Cascun_Farm\/index.php\">Cascun Farms<\/a>\u2018\u00a0<a href=\"https:\/\/www.motherearthnews.com\/homesteading-and-livestock\/cornish-cross-heritage-chickens\">Cornish Cross<\/a>\u00a0breed, from\u00a0<a href=\"https:\/\/www.eataly.com\/us_en\/stores\/nyc-flatiron\/\">Eataly Flatiron<\/a>, rinsed, patted dry, and seasoned with sea salt, freshly ground black pepper, and a pinch or 2 of crushed dried habanada pepper, browned well on both sides in two tablespoons or so of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>\u00a0inside a heavy antique high-sided copper pot, the pot covered\u00a0and cooked over medium-low heat, turning occasionally, until the internal temperature was 155-165 degrees, or the juices run clear, this time taking slightly less than 15 minutes, transferred to plates resting inside my 1934 Magic Chef at the &#8216;slow oven&#8217; setting, the door wedged ajar with the bamboo toast tongs that rest next to it, one minced &#8216;yellow shallot&#8217; from Norwich Meadows Farm and about a fourth of a cup of white wine introduced to the pot, the heat raised to medium high and the liquid reduced until it had become a sauce, then more than a dozen chopped tarragon leaves from Flatiron Eataly added and stirred in, the sauce transferred to a glass sauce boat, from which some of it was poured over the chicken<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21379\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/flat_kale.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">one bunch of sweet, absolutely delicious, slightly purple flat kale from Norwich Meadows Farm wilted inside a large enameled cast iron pot in a little olive oil in which 2 halved and slightly bruised cloves of Windfall Farms &#8216;music&#8217; garlic had first been allowed to sweat and begin to brown, the greens seasoned with salt, pepper, and a little more olive oil<\/span><\/li>\n<li>slices of &#8216;table bread&#8217; from Lost Bread Company<\/li>\n<\/ul>\n<p>There was a cheese course.<\/p>\n<div>\n<ul>\n<li>three very different cheeses: <a href=\"http:\/\/www.peacockcheese.com\/catalog\/cheese\/france-artisan-cheeses\/le-secret-de-compostelle\">Secret de Compostelle<\/a> (a wonderful French Basque sheep milk cheese) from Schaller &amp; Weber,\u00a0<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">a French goat milk log (otherwise unidentified) from Schaller &amp; Weber,\u00a0<\/span>and a delicious semi-firm Riverine Ranch water buffalo milk &#8216;farm stand cheese&#8217;<\/li>\n<li>slices of the same &#8216;table bread&#8217; that had accompanied the main course<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<div>\n<ul>\n<li>the wine throughout the mea was an Oregon (Willamette Valley\/Dundee Hills) red, <a href=\"https:\/\/www.erath.com\/wines\/release\/3221\">Erath Oregon Pinot Noir 2016<\/a>, from <a href=\"http:\/\/philippeliquorsnyc.com\/\">Philippe Wines<\/a><\/li>\n<li>the music throughout the meal was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=18094\">Reinhard Keiser&#8217;s\u00a01710\/1730 German language baroque opera, &#8216;Croesus&#8217;,\u00a0Ren\u00e9 Jacobs conducting the Academy for Ancient Music Berlin, the Berlin RIAS Chamber Chorus, and the Hanover Boys&#8217; Choir Members<\/a> (the\u00a0composer was active in the free imperial city of Hamburg, whose burghers seem to have enjoyed a flourishing music scene in the early modern era, without the benefit of a hereditary aristocracy)<\/li>\n<\/ul>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>There was chicken in the pot last night. Well, parts of chicken. As I tweeted last night, near the end of this delicious simple meal, that doesn&#8217;t happen here very often, and, repeating something else I wrote, meals with chicken as good as this make me question my judgment. I worked with the simple outlines &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-21373","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/21373","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21373"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/21373\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}