Sunny's Kitchen (24 page)

1
Prepare the oranges.
Juice 1 orange into a medium bowl. Slice off the top and bottom of the second orange to create a flat surface on each end. With the orange resting on one cut side, use a knife to cut between the flesh and white pith of the peel, angling the knife to expose the flesh from top to bottom. Make sure to trim off all the pithy white parts. Then, holding the orange in one hand, release the segments by using the knife to slice on either side of each segment’s membrane. Save these segments in a separate medium bowl. Squeeze the remaining flesh from the orange that you sectioned to release the remaining juice into the first bowl with just the juice. So now you have orange segments in one bowl and fresh-squeezed orange juice in another bowl. Add the sugar and honey to the orange juice. Whisk to combine, then taste. If needed, adjust with more sugar to sweeten. Add the apple and cranberries to the bowl with the orange segments.

2
Marinate the chicken.
Pour half the sweetened juice into a large resealable plastic bag and add the ¼ cup oil, salt, and a few grinds of black pepper. Add the chicken, seal the bag, and toss it a bit before resting on the counter for 25 to 30 minutes. Any longer and the acid in the juice will “cook” the chicken and ruin it.

3
Cook the sauce.
In a medium pan over medium heat, combine the fruit mixture and the remaining half of the sweetened orange juice. Bring to a simmer and cook until the liquid is reduced and slightly thickened.

4
Grill the chicken.
Heat a grill or grill pan to medium-high and brush lightly with oil. Remove the chicken from the plastic bag and shake off any excess marinade. Place the smooth side down on the grill and cook for 2 to 3 minutes, then flip and cook 2 minutes more. Transfer to a serving plate, pour sauce over the top, and sprinkle with pecans.

t
his butterflied chicken is so good, there’s hardly a side dish I can think of that doesn’t go with it. Try it and you’ll know what I mean. I make this a lot. It has a sweet and sticky heat with curb appeal, perfect for a first date at home or the in-laws.
SERVES 4

1
Prepare the chicken.
Season the chicken with salt and pepper. Rest on the counter for 2 hours to come to room temperature. Preheat the oven to 375°F.

2
Roast the chicken.
Pour the olive oil into a large ovenproof pan over high heat. As the oil begins to smoke, add the chicken, skin side down. Press gently, especially the legs, and allow to sear until a peek beneath reveals golden brown skin, about 10 minutes. Using tongs, flip over so the skin is on top and place the pan in the oven. Roast until the internal temperature is around 140°F., 40 to 45 minutes.

3
Make the glaze.
In a small pot over medium heat, melt the butter. Add the onion and allspice and a pinch of salt and a few grinds of pepper. Cook until the onion is tender, then add the garlic and cook until tender but not browned. Add the brown sugar, mustard, hot sauce, and vinegar. Reduce, about 5 minutes, then remove from the heat.

4
Glaze the chicken.
Remove the chicken from the oven and brush on the glaze. Return the chicken to the oven and continue to cook until the internal temperature reaches 165°F., about 20 minutes more.

5
Serve.
Cover the chicken loosely with foil and let rest for 15 minutes to allow the juices to redistribute. Then cut into sections and serve.

c
ordon bleu is a French dish, but I know for sure the first time I had it was in Germany. Back then it was thin chicken breasts, stuffed and rolled up, then cooked. I loved slicing it to reveal stringy cheese and even more meat inside, usually deli ham. My updated version tastes the same; I just use shortcuts. I actually think the changes make the recipe better. Getting cheese to melt inside a stuffed breast can sometimes dry it out. With my easy layering technique I still get all the flavors and textures I love from one of my childhood favorites. Get ready for juicy, crispy chicken, thinly sliced salty ham, and creamy melted Swiss cheese, which always makes me smile. I never met a cheese I didn’t like, no matter how stinky.
SERVES 4 TO 6

1
Dredge the chicken.
In a medium shallow bowl, combine the flour, a pinch of salt, and a few grinds of black pepper. Put the eggs, mustard, paprika, a pinch of salt, and a few grinds of pepper in a second medium shallow bowl and whisk to combine. Put the panko in a third medium shallow bowl. Run each piece of chicken through these bowls in that order: flour, egg, then panko.

2
Fry the chicken.
In a large straight-sided pan pour enough oil to just cover the bottom by about a quarter inch. Heat on medium-high and when the oil begins to swirl, add the chicken in batches, angling each piece away from you so there is less splatter. Fry the chicken on one side until golden, about 4 minutes, then flip and fry on the other side just a few minutes more. Add more oil between batches if needed. Transfer the chicken to a baking sheet.

3
Finish the chicken.
Turn on the broiler or heat the oven to the highest temperature possible. Top each piece of chicken with 2 slices of ham and 2 slices of cheese. Place in the oven on the center rack and cook until the cheese is melted, 2 to 3 minutes. Remove and serve.

 

tip!
Turn these into small bites for guests by cutting the chicken into bite-sized cubes before frying, then topping the cooked chicken with cut squares of ham and cheese. Insert a toothpick in each and enjoy a fun finger food with cocktails.

t
his recipe came to me in a dream. I keep a notebook by my bed and woke up the next morning to scribbles about “maniladas.” It’s just a dish laden with things that comfort me—stuffed manicotti, cream sauce, and a nod to enchiladas verde (with green sauce). I’m always experimenting with casseroles because I really feel they are the perfect present for a potluck dinner or an at-home solution for a day or two of great leftovers. I know potluck sounds old-school, so if it makes you feel better, we can call it an NBA Finals party or Super Bowl bash … same thing. A casserole always trumps a bottle of wine!
SERVES 8 TO 10