{"id":24309,"date":"2019-09-26T21:27:45","date_gmt":"2019-09-26T21:27:45","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=24309"},"modified":"2019-09-26T21:27:45","modified_gmt":"2019-09-26T21:27:45","slug":"shallot-chili-rose-braised-chicken-pericon-potato-chicory","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=24309","title":{"rendered":"shallot\/chili\/ros\u00e9-braised chicken, peric\u00f3n; potato; chicory"},"content":{"rendered":"

\"\"<\/p>\n

I couldn’t get to Union Square on Wednesday because I had to stay home waiting for the plumbers (a double indignity).<\/p>\n

Once I was free (and hundreds of dollars lighter), it was too late to expect to find anything at the Greenmarket fish stall, so I headed down the street toward Eataly Flatiron.\u00a0 Once there I checked around and texted Barry, asking for his preference among 4 of my suggestions, “Luca Donofrio\u2019s fresh ravioli di zucca<\/em>, a small New York strip steak, chicken thighs, or a duck breast.\u00a0 He didn’t reply immediately, but just as I had narrowed down my own preferences and had come up with chicken, I saw on my phone screen that he had suggested the same.<\/p>\n

Chicken it was, and very good chicken, and it turned out to be a happy choice, as it always is.<\/span><\/p>\n

The preparation was inspired by a great, and quite simple Marc Bitttman recipe<\/a>, very open to adjustments and elaboration.<\/p>\n

And yes, I can now confirm that you can<\/em> successfully substitute a ros\u00e9 for a white as a cooking wine.<\/p>\n

\"\"<\/p>\n

I mostly succeeded in restraining myself from going overboard with the ingredients this time, but I couldn’t resist including one tiny, mostly heatless red chili pepper and one extremely small very hot ur-pepper in the mix that produced the sauce, if only as an experiment.<\/p>\n