Truth in Advertising (if made correctly)
Aug. 12th, 2018 09:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe (which I found - I had used it as a bookmark for a previous recipe): Chicken in lemon sauce.
1.5 lbs boneless chicken thighs
1 Tbsp lard
4 oz onion
1/2 cup broth (I used house-made chicken stock)
1/4 tsp salt
1/4 tsp pepper
2 Tbsp wheat starch
2 Tbsp lemon juice or bitter orange juice
Chop chicken and onion. Melt lard in a saucepan over medium heat. Add chicken and onion and cook, stirring, for 10 minutes until the chicken is cooked through and the onion has softened. Add broth and spices, and bring to a simmering boil. Whisk in starch. Reduce heat to medium and simmer for 10 minutes or until thickened. Stir in lemon juice and serve.
I added salt and pepper and used boneless chicken thighs for ease of preparation. Powdered wheat starch is available commercially in Middle Eastern markets. It is also sold in Asian groceries as "non-glutinous wheat flour".
What worked: It was okay. Kind of bland.
What didn't: Too much broth. This should be "meat in sauce", not "chicken soup". The wife suggested more lemon juice; it's not that interesting a dish, so more zing might help.
Will I make it again? I'd like to get it right. After that, it will go into the tourney cookbook but I probably won't make it that often.
Fry chickens with lard and onions, and grind some unrefined starch [amido non mondo] and dilute it with pork broth, and strain it, and cook it with said chickens and spices. And if you do not have starch, thicken the broth with egg yolks; and when it near the time to serve it, put in lemon juice, bitter orange or citron juice. (Anonimo Toscano, late 14th - early 15th c.)Translator's note: this phrase, amido non mond(at)o, (literally, starch that is "unpeeled" or "unclean"), appears in a couple of recipes in this collection. Several interpretations and explanations have been suggested; the one I find most appealing is that the starch is still in lump form (a late step in its processing) and needs to be cleaned of impurities and then ground into a finer powder.
1.5 lbs boneless chicken thighs
1 Tbsp lard
4 oz onion
1/2 cup broth (I used house-made chicken stock)
1/4 tsp salt
1/4 tsp pepper
2 Tbsp wheat starch
2 Tbsp lemon juice or bitter orange juice
Chop chicken and onion. Melt lard in a saucepan over medium heat. Add chicken and onion and cook, stirring, for 10 minutes until the chicken is cooked through and the onion has softened. Add broth and spices, and bring to a simmering boil. Whisk in starch. Reduce heat to medium and simmer for 10 minutes or until thickened. Stir in lemon juice and serve.
I added salt and pepper and used boneless chicken thighs for ease of preparation. Powdered wheat starch is available commercially in Middle Eastern markets. It is also sold in Asian groceries as "non-glutinous wheat flour".
What worked: It was okay. Kind of bland.
What didn't: Too much broth. This should be "meat in sauce", not "chicken soup". The wife suggested more lemon juice; it's not that interesting a dish, so more zing might help.
Will I make it again? I'd like to get it right. After that, it will go into the tourney cookbook but I probably won't make it that often.
