Douglass Williams turns a handful of simple-to-obtain ingredients into
a family chicken dish to beguile palates of all ages. |
NO KID HUNGRY
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RECIPE
OF THE
MONTH
Dear
John,
For September we offer you a simple yet elegant chicken recipe
from Michelin-starred executive chef Douglass Williams. Drawn from his
eclectic repertoire as executive chef at Boston's foodie-fave
MIDA, just a few simple ingredients and you'll serve up a dish
fit for kids and grown-up alike.
MIDA Chicken Piccata
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Chef Douglass Williams' MIDA Chicken
Piccata
4 servings
Ingredients:
*
12 chicken tenders (about 2-3 lbs)
*
1 cup flour
*
4 large eggs, beaten + 1 tbsp water
*
1/4 cup vegetable oil
*
4 cloves garlic, crushed
*
1 quart low-sodium chicken stock
*
2 lemons, one roughly chopped and one
lemon for finishing, zest and juice separately
*
1/2 stick butter, cubed
*
1/4 cup capers, rinsed and chopped
*
1/4 cup parsley, finely chopped,
including stem and leaves
*
1 cup white wine
*
salt and pepper, to taste
Method:
1.
Set up your breading station with flour
and eggs in separate bowls, with a large baking sheet at the end for
receiving the chicken. Lightly season the chicken tenders with 1 Tbsp
of kosher salt. Two tenders at a time, dust with flour, shaking excess
off then dredge in egg mixture. Coat well and place on a baking sheet.
Continue until all chicken is done.
2.
Pour vegetable oil in a pan and turn
to medium/high heat for browning chicken, place coated tenders into a
pan for 1 min on each side, until golden brown. They do not need to be
cooked through, this will happen during the finishing process in the
sauce. Once all chicken is browned, place it to the side on a clean
baking sheet or plate.
3.
For the sauce, in the same pan you
cooked the chicken, drain out the excess oil, keeping just enough to
saute the garlic and capers. Place garlic and capers in the pan and
saute on medium heat until aromatic. Add the first chopped lemon and
cook for 1 minute, constantly stirring.
4.
Take the pan off heat and add white
wine and then return to heat. Let it cook down by half and then add
chicken stock. Bring to a boil and then add your browned chicken
tenders, being careful not to break the coating of the chicken.
5.
Add butter and gently cook down by half
over medium heat. At that point, sauce should be silky, luscious and
most importantly homogeneous.
6.
Turn off the heat, add chopped parsley,
juice and zest of the second lemon and add salt and pepper to adjust
seasoning. Voila.
7.
Serve over cooked egg noodles, pasta or
rice of your choice.
About Douglass
Williams
Douglass Williams is
the chef/owner of MIDA restaurant in Boston's South
End neighborhood. Trained in modern French techniques,
he earned his culinary arts degree in New Jersey in
2004 and began his career in Atlantic City where he
grew up. Since then he has spent his entire career
working and staging at some of the best restaurants in
Douglass the country. His 14 years of global culinary
Williams experiences in world-class restaurants such as Radius
and Coppa in Boston, 2-Michelin starred Corton in NYC
and Akrame in Paris and some time cooking in Thailand
helped him build his foundation for matching rich
flavors with warm hospitality and generosity and
sparked his insatiable curiosity of people and food.
Douglass lives in Jamaica Plain with his wife Debra
and twin baby boys, Raffa and Lev.
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