Mario Batali
Mario Batali shares his passion for the
authentic spirit of Italian food through his
restaurants, food and wine shops, cookbooks,
television shows and products. His latest
cookbook is Molto Italiano, published by
HarperCollins. Mario’s mantra is, “Al tavolo
non s’invecchia mai—at the table, one
never gets old.”
Chicken Thighs with Saffron,
Green Olives and Mint
GOLD KIST FARMS
All recipes developed by Mario Batali
12 Gold Kist Farms boneless, skinless chicken thighs
( 2 1/2-3 pounds)
Salt and pepper
All-purpose flour
1/4 cup extra-virgin olive oil
2 large red onions, thinly sliced
1/2 teaspoon saffron threads
1 cup small green olives
1 medium carrot, finely chopped
3 cups chicken stock
6 servings of couscous
1/2 cup fresh mint leaves
1. Season chicken thighs liberally with salt and pepper; dredge in flour.
In a heavy-bottomed casserole, heat olive oil over medium-high heat until
smoking. Add 6 thighs at a time and brown well on all sides. Transfer to a
plate and repeat with the remaining thighs.
2. Add onions and saffron to the casserole. Cook over low heat until
onions have softened, 8-10 minutes. Add olives, carrot and chicken stock
and bring to a boil.
3. Return chicken to the casserole, submerging in the stock, and bring to a boil.
Lower heat, cover the pot tightly and simmer for 1 hour. Remove the lid and
cook for 10 minutes.
4. Place couscous on a serving platter. Arrange chicken thighs on the
couscous. Season the sauce with salt and pepper to taste and stir in mint
leaves. Pour the sauce over the chicken thighs and serve. Makes 6 servings.
*Brands may vary by region; substitute a similar product.
I Chef’s Choice
Chicken Hunter’s Style
GOLD KIST FARMS
2 garlic cloves, minced 1 pound portobello mushrooms,
1 branch rosemary, stems removed, cut into
leaves only, minced 1-inch cubes
Salt 4 ounces pancetta, cut into
Freshly ground black pepper 1/8-inch dice
1/2 cup extra-virgin olive oil 4 ribs celery, cut into 1-inch pieces
8 Gold Kist Farms chicken 2 cups basic tomato sauce
drumsticks, rinsed and 1 cup dry white wine
patted dry 1 cup chicken stock
2 large yellow onions, Pinch of sugar
coarsely chopped Pinch of red pepper flakes
1. In a large bowl, combine garlic, rosemary, and salt and pepper to taste.
Add enough olive oil ( 3-4 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.
2. 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 15-20 minutes, or until cooked through. Transfer chicken to a festive
platter, top with the sauce and serve. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
