Costco Connection - January 2006

Gold Kist Chicken Hunter’s Style

2 garlic cloves, minced 1 pound portobello

1 branch rosemary, ^mushrooms, ^stemsleaves only, minced ^removed, ^cut ^into

_Salt1-inch cubes

_Freshly _ground 4 ounces pancetta, cut into _black _pepper¹/8-inch dice

₁_/₂_cup _extra-virgin 4 ribs celery, cut into _live _{oil 1-inch} _pieces

8 Gold Kist Farms* chicken ² ^cups ^basic ^tomato ^saucedrumsticks, rinsed and ¹ ^cup ^dry ^white ^winepatted dry 1 cup chicken stock

22 large yellow onions, Pinch of sugar ^coarsely ^choppedPinch of red pepper flakes

11. In a large bowl, combine garlic, rosemary, and salt and pepper to taste. Add enough olive oil ( 3 to 4 tablespoons) to make a somewhat dry paste. Add chicken and rub the paste evenly over the pieces of chicken. Cover and refrigerate for 2 hours.

22. In a Dutch oven, heat the remaining ¹/4 cup olive oil over high heat until smoking. Brush off the excess rub and sear the chicken, in batches if necessary, until browned on all sides. Transfer to a plate lined with paper towels. 3. Add onions, mushrooms, pancetta and celery to the pot and cook until onions are golden brown and pancetta has rendered its fat, about 8 minutes. 4. Drain off excess oil, then add tomato sauce and wine, stirring with a wooden spoon to dislodge the browned bits from the bottom of the pot. Add stock, sugar and red pepper, and bring to a boil. 5. Return chicken to the pot, cover and cook for 20 minutes. Uncover and cook for 15 to 20 minutes, or until cooked through. Transfer chicken to a festive platter, top with the sauce and serve. Makes 4 servings. This recipe was created by Mario Batali, whose latest cookbook is Molto Italiano, published by HarperCollins. *Brands vary by region; substitute a similar product.

creative cooking

The versatile

chicken

IF “HEALTHIER EATING” is on your list of New Year’s resolutions, consider adding more chicken to your diet. It’s an excellent source of protein, low in fat (particularly certain cuts, such as breast meat), tasty and wonderfully versatile.

Featured here are recipes from two of Costco’s leading chicken suppliers, Foster Farms and Gold Kist Farms, by chefs Cheryl and Bill Jamison and Mario Batali. These recipes are featured in Costco’s latest cookbook, Creative Cooking The Costco Way.

An online version of the book is now at costco.com.

Additional recipes from Foster Farms and Gold Kist Farms are featured this month in The Connection’s online edition. Go to costco.com, select “Costco Connection” and “Creative Cooking.”

FOSTER FARMS

TANGY THAI CHICKEN

IRIDIO PHOTOGRAPHY

^Foster ^Farms ¹^. ^Combine ^curry ^paste ^and ^oil ⁱⁿ ^a ^{bowl; 4.} ^Drain ^chicken ^and ^discard ^marinade.stir until the paste is softened. Mix in Grill chicken for 10 to 12 minutes, turning
Tangy Thai Chicken three-quarters of the coconut milk and onto each side twice and rotating to get
taste the mixture. If it tastes bland now, crisscross grill marks. After the chicken
¹ ^tablespoon ^Thai ^red ^or ^green ^curryit will taste even blander on the chicken, has faced the fire once, brush with a few
^paste, ^or ^more ^to ^tasteso add more curry paste, and salt if tablespoons of chili sauce. The chicken is
² ^teaspoons ^peanut ^oil ^or ^vegetable ^oilneeded, until it is pleasantly pungent. If ready when it’s white throughout but still
1 14- or 15-ounce can coconut milk too spicy, add a little more coconut milk. juicy and the sauce is a bit chewy and
Salt or Asian fish sauce (optional) 2. Place chicken in a zippered plastic bag, ^caramelized ⁱⁿ ^spots.₄ _medium _to _large _Foster _Farms pour in marinade and seal. Toss to coat 5. Serve chicken breasts whole or thickly
_boneless, _skinless _chicken _breasts,chicken evenly. Let sit at room tempera- sliced and mounded on a platter. Sprinkle
_pounded₁_/₂_inch _thickture for 20 minutes. For a more intense with chopped peanuts or herbs or both,
_Sweet _Thai _red _chili _sauceflavor, marinate for up to several hours, and accompany with additional chili _{refrigerated. sauce.} _Makes ₄ _servings.^Chopped ^peanuts ^and/or ^chopped ^This ^recipe ^is ^featured ⁱⁿ ^Good ^Times, ^Good ^Grilling^, ^by^fresh ^mint, ^basil ^or ^cilantro, ^for ^{garnish 3. Fire} ^up ^the ^grill, ^bringing ^the ^heat ^Cheryl ^and ^Bill ^Jamison ⁽^©^2005, ^{HarperCollins} ^Publishers).to medium. *Brands vary by region; substitute a similar product.