The Chef: Mona Talbott
Her Enterprise: Talbott & Arding Cheese and Provisions, Hudson, N.Y.
What She’s Identified For: Scrupulous sourcing. Making use of approach acquired in Italy, France and California to Hudson Valley produce.
AS SUMMER HEATS UP, a light-weight meal of hen and greens has large attraction. Bagna cauda, the sauce of olive oil, butter, anchovies and garlic, brings a touch of richness.
In chef Mona Talbott’s third Sluggish Meals Quick recipe, a fast bagna cauda makes a feast of poached hen and seasonal greens. The dish recollects Ms. Talbott’s time in Italy, the place she helped launch the American Academy’s Rome Sustainable Meals Challenge.
Poach gently: “If the hen wants extra time, flip off the warmth and let it relaxation within the scorching water,” Ms. Talbott stated. The greens prepare dinner in the identical broth. “I name it home made quick meals,” the chef added. “The bagna cauda is a mega umami bomb.”
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As summer time heats up, a light-weight meal of hen and greens has large attraction. Bagna cauda, the sauce of olive oil, butter, anchovies and garlic, brings a touch of richness.
- 4 (6-ounce) bone-in, skin-on hen breasts
- 6 cups water
- 1 cup white wine
- 2 bay leaves
- 3 thyme sprigs
- 10 black peppercorns
- Kosher salt
- 2 small cloves garlic
- 8 olive-oil-packed anchovy fillets, finely chopped
- ¼ cup butter
- ½ cup extra-virgin olive oil
- 2 small carrots, lower into 1-inch batons
- 1 medium leek, lower into 1-inch rounds
- 16 asparagus spears, trimmed
- 1 cup halved child turnips, plus their greens
- Season hen with salt and pepper. In a medium pot, mix water, wine, bay leaves, thyme, peppercorns and a beneficiant pinch of salt. Convey to a boil over excessive warmth, then decrease temperature to take care of a simmer.
- Lower a parchment paper circle to suit snugly in pot. Add hen to simmering liquid and lay circle on liquid’s floor. Simmer hen till simply cooked by means of or a meat thermometer inserted at thickest level reads 165 levels, about 17 minutes. Switch hen to a reducing board and produce liquid again to a boil over medium-high warmth. Let hen relaxation not less than 10 minutes, then pull off pores and skin and lower meat off the bone.
- In the meantime, make the bagna cauda: With a mortar and pestle or the facet of a broad knife, smash garlic with a pinch of salt to type a paste. Scrape paste right into a medium pan and add anchovies, butter and olive oil. Heat combination over low warmth, stirring sometimes, till butter froths and anchovies dissolve.. Take away pan from warmth.
- Poach the greens: Add carrots to simmering poaching liquid and prepare dinner till simply tender, 3-5 minutes. Use a slotted spoon to switch carrots to a platter, and season with salt. Add leeks and asparagus to pot and poach till simply shy of tender, 1-2 minutes. Switch to platter and season with salt. Simmer turnips till al dente, 2 minutes, then stir in turnip greens and prepare dinner till shiny inexperienced, 15 seconds. Switch to platter.
- Slice hen into 1-inch rounds and organize on platter with greens. Re-warm bagna cauda over medium warmth till scorching, 30 seconds. Generously spoon bagna cauda over meat and greens. Serve instantly.
—Kitty Greenwald is a chef, meals author and the co-author of ‘Sluggish Fires’ (Clarkson Potter)
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