LEMON-THYME MILK-BRAISED
CHICKEN WITH SPINACH
This recipe is gluten-free.
4 skin-on, boneless chicken breasts ( 6 to 8 ounces
each)*
¾ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more
to taste
1 tablespoon extra-virgin olive oil
4 garlic cloves, smashed and peeled
1½ cups whole milk
8 fresh thyme sprigs
1 lemon
10 cups packed spinach leaves, stems removed
1/8 teaspoon grated nutmeg
With the oven rack in the middle, preheat the oven
to 350 F.
Pat the chicken dry with paper towels and season
both sides with salt and pepper.
In a large Dutch oven or ovenproof pot, heat the oil
over medium-high heat. Add the chicken, skin side
down, and cook, untouched, for 10 to 12 minutes,
until the skin is well browned. Flip the chicken and
cook for 2 minutes more. Use tongs to transfer the
chicken to a plate.
Add the garlic to the pot and cook, stirring, for 1 minute, or until golden brown. Add the milk and thyme
sprigs. Using a vegetable peeler, peel wide strips of
zest from the entire lemon and add to the pot.
Once the milk mixture begins to boil, add the chicken,
skin side up (it should not be submerged). Transfer
the pot to the oven and roast, uncovered, for about 25
minutes, or until the chicken is cooked through (you
can cut into the thickest part to make sure).
Divide the chicken among plates. Place the pot on the
stove over medium heat and simmer the sauce for 2
minutes, or until it thickens slightly. Discard the thyme
sprigs. Add the spinach and cook, stirring, for 2 minutes, or until wilted. Stir in the nutmeg. Taste for salt
and pepper; you may want to add a little more. Serve
the spinach alongside the chicken. Makes 4 servings.
If you prefer, you can use skinless chicken breasts
instead.
BERRY CLAFOUTI
Unsalted butter, for the baking dish
½ cup plus 3 tablespoons sugar, plus more for the
baking dish
4 cups mixed raspberries and blackberries, fresh or
frozen
1¼ cups whole milk
3 large eggs
2 teaspoons pure vanilla extract
½ cup all-purpose flour
¼ cup almond meal or almond flour
½ teaspoon grated lemon zest
1/8 teaspoon kosher salt
With the oven rack in the middle, preheat the oven to 350 F. Butter a shallow 2-quart baking dish. Sprinkle a
little sugar in the dish and shake to coat the bottom and up the sides.
Arrange the berries in a single layer over the bottom of the dish.
In a blender, combine the milk, eggs, ½ cup of the sugar, vanilla, flour, almond meal, lemon zest and salt. Blend
for 1 minute. Skim off the foam. Pour mixture over the berries in the bottom of the dish and sprinkle with the
remaining 3 tablespoons sugar.
Bake for 50 to 55 minutes, until puffed and a paring knife inserted into the center comes out clean. Serve warm.
Makes 6 servings.
All recipes from the book Food Swings, by Jessica Seinfeld. Copyright © 2017 by Jessica Seinfeld. Reprinted by arrangement with Ballantine
Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved.
ORANGE CHICKEN WITH ROSEMARY AND TOASTED GARLIC
4 skinless, boneless chicken breasts ( 6 to 8
ounces each)
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
½ cup brown rice flour*
1 teaspoon paprika
3 tablespoons extra-virgin olive oil, plus more if
necessary
4 garlic cloves, smashed and peeled
2 tablespoons fresh rosemary leaves
½ cup fresh orange juice
½ cup reduced-sodium chicken broth
Pat the chicken dry with paper towels. Season both sides with salt and pepper. On a large plate, combine the
flour and paprika. Dredge the chicken in the seasoned flour, shaking off the excess, and place on a clean plate.
In a large skillet, heat the oil over medium heat. Using tongs, add the chicken, smooth side down, and cook for
5 to 7 minutes, until the undersides are golden brown. Flip the breasts over and cook for 5 to 7 minutes more,
until browned and cooked through (you can cut into the fattest part to make sure it is no longer pink). Transfer
to a clean plate or platter.
If all of the oil in the skillet has been absorbed, add 1 tablespoon more. Add the garlic and cook, stirring, for 1
to 2 minutes, until golden brown. Stir in the rosemary and let cook for 30 seconds. Now add the orange juice
and chicken broth. Stir up the yummy brown bits that are stuck to the bottom of the skillet. Simmer for 3 to 4
minutes, until the sauce starts to thicken slightly. Taste for salt; you might have to add a pinch more. Spoon the
sauce over the chicken. Makes 4 servings.
You can substitute all-purpose flour if gluten is not a concern.
