Ina Garten
In 1978, Ina Garten left her job as a budget
analyst at the White House to pursue her
dream: operating a specialty food store in the
Hamptons. Since opening The Barefoot
Contessa, Garten has gone on to star in a Food
Network show of the same name and written
the phenomenally successful Barefoot Contessa
cookbook series (some available at costco.com).
She lives in East Hampton, New York, with her
husband, Jeffrey.
Chicken with Morels
GOLD KIST FARMS
Recipe by Ina Garten from Barefoot in Paris
1 ounce dried morels, soaked 1/4 cup clarified butter (see note)
for 30 minutes in 3 cups very 1/3 cup chopped shallots
hot water 1 tablespoon minced garlic
6 Gold Kist Farms boneless, 1 cup Madeira wine
skinless split chicken breasts 1 cup crème fraîche
Kosher salt 1 cup heavy cream
Freshly ground black pepper 2 tablespoons freshly squeezed
All-purpose flour, for dredging lemon juice
1. Preheat oven to 375°F. Lift morels carefully from water, leaving any grit
behind. Rinse a few times to be sure all grittiness is gone. Dry lightly with
paper towels and set aside. Discard the liquid.
2. Sprinkle chicken breasts with salt and pepper to taste. Dredge in flour
and shake off excess. Heat half of clarified butter in a large sauté pan over
medium-low heat and cook chicken in 2 batches until browned on both sides,
8-10 minutes. Remove to an ovenproof casserole.
3. Add remaining clarified butter to the pan along with shallots, morels and
garlic. Sauté over medium heat for 2 minutes, stirring constantly.
4. Pour in Madeira and cook over high heat to reduce liquid by half,
2-4 minutes. Add crème fraîche, cream, lemon juice, 1 teaspoon salt and 3/4
teaspoon pepper. Boil until mixture starts to thicken, 5-10 minutes.
5. Pour the sauce over chicken and bake for 12 minutes, or until chicken is
heated through. Makes 6 servings.
Note: To clarify butter, melt in a saucepan over low heat. Remove white
foam on the surface, then let butter sit at room temperature until solids
sink. Pour off golden liquid and discard white sediment.
Brands may vary by region; substitute a similar product.
Recipes reprinted courtesy of Clarkson Potter/Publishers, a division of Random House, Inc.
Grilled Lemon Chicken
GOLD KIST FARMS
Recipe by Ina Garten
from The Barefoot Contessa Cookbook
3/4 cup freshly squeezed lemon 2/3 cup small-diced red onion
juice ( 4 lemons) 1 1/2 teaspoons minced garlic
3/4 cup good olive oil 1 1/2 teaspoons minced fresh
2 teaspoons kosher salt ginger root
1 teaspoon freshly ground 1/4 teaspoon crushed red
black pepper pepper flakes
1 tablespoon minced fresh thyme 2 tablespoons good red wine vinegar
leaves or 1/2 teaspoon dried 1/4 cup light brown sugar, packed
2 pounds Gold Kist Farms 2 tablespoons soy sauce
boneless, skinless split 1/2 cup smooth peanut butter
chicken breasts (about 6) 1/4 cup ketchup
SATAY DIP 2 tablespoons dry sherry
1 tablespoon olive oil 1 1/2 teaspoons freshly squeezed
1 tablespoon dark sesame oil lime juice
1. Whisk together lemon juice, olive oil, salt, pepper and thyme; pour over
chicken breasts. Cover and marinate in the refrigerator for 6 hours or overnight.
2. Heat a charcoal grill and cook chicken for 10 minutes on each side, or until
just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
Skewer with wooden sticks.
3. To prepare the Satay Dip, place olive oil, sesame oil, red onion, garlic,
ginger and red pepper flakes in a pot and cook over medium heat until onion
is transparent, 10-15 minutes. Whisk in remaining ingredients; cook for 1
more minute. Let cool. Serve dip with chicken skewers. Makes 6 servings.
Variations: Omit the marinade and substitute 2 pounds of Gold Kist Farms
marinated boneless, skinless split chicken breasts ( Teriyaki, Lemon Herb or
Roasted Garlic & Herb). Baste chicken with olive oil during grilling.
Brands may vary by region; substitute a similar product.
