Chicken Bog With Middlins Risotto
For the Chicken:
1 pound (about 3 medium) tomatoes
2 tablespoons vegetable oil
4 chicken legs, skin removed
Salt and freshly ground black pepper
1/2 pound andouille sausage, diced
1 cup diced onion
4 cloves garlic, minced
Half of a red pepper, diced
1 tablespoon fresh thyme
2 bay leaves
1 cup red wine
2 cups chicken broth or water
4 tablespoons butter
For the Risotto:
3 1/2 cups chicken broth or water
4 tablespoons butter
1/2 cup diced leeks
1 cup Anson Mills Carolina Gold Rice Grits or arborio rice
1/2 cup white wine
1/2 cup Parmesan
1. Bring a medium pot of water to a boil. Cut a small X in the bottom of each tomato. Boil for 1 minute, then transfer to an ice-water bath to cool. Peel, seed and dice the tomatoes, setting aside 1 cup.
2. In a heavy saucepan fitted with a lid, warm the oil over medium-high heat. Season the chicken with salt and pepper. Add the chicken and brown on all sides, 4 to 6 minutes per side. Remove from the pan. Add the sausage, onion and garlic and sauté until softened, about 4 minutes. Stir in the red pepper, tomatoes, thyme and bay leaves. Deglaze the pan with the wine and reduce until the pan is nearly dry. Add the chicken broth or water and bring to a boil. Tuck the chicken into the liquid and simmer, covered, until the chicken is tender and pulls easily from the bone, about 40 minutes.
3. Set the chicken aside to cool and discard the bay leaves. When the chicken is cool enough to handle, shred the meat from the bone and return it to the pot. Reduce the broth until slightly thickened. Whisk in the butter and adjust the seasoning with salt and pepper.
4. Prepare the risotto: in a small pot, heat the chicken broth or water until warmed through. In a heavy-bottomed saucepan, heat 2 tablespoons butter over medium-high heat. When it starts to foam, add the leeks and stir until softened, about 3 minutes. Add the rice and stir for a couple of minutes to toast the grains. Stir in the wine and cook until absorbed. Begin adding the warmed broth, about a half-cup at a time, and cook at a faint simmer, adding more broth as it is absorbed, stirring all the while. Cook until the rice grits are softened through and creamy. Stir in the Parmesan and remaining 2 tablespoons butter. Adjust the seasoning with salt.
Serves 4. Recipe By Christine Muhlke, Adapted from Chuck Ramsey of Five & Ten Restaurant in Athens, Ga.
Published: June 7, 2009
The New York Times Magazine
page 44
Related NY Times Article by Christine Muhlke:
Field Report: American Pastoral
A couple trade the suburbs for a grass-fed menagerie.