CHICKEN PROVENCAL NYTIMES RECIPES

Name: Simple Vegetarian Pho Broth
Total time: 2 h 10 min
Yield: 2 1/2 quarts, serving 6
Cuisine: vietnamese
Ingredients: 1 large onion (about 1/2 pound), peeled and quartered; 1 3-inch piece of fresh ginger; 3 quarts water; 1 pound leeks (1 1/2 large), tough ends cut away, halved lengthwise, cleaned and cut in thick slices; 2 medium turnips (about 10 ounces), peeled and cut in wedges; 1 pound carrots (3 large), peeled and sliced thick; 2 ounces mushroom stems (from about 8 ounces mushrooms), or 4 dried shiitakes; 1 head of garlic, cut in half; 2 stalks lemon grass, trimmed, smashed with the side of a knife, and sliced; Salt to taste; 1 to 1 1/2 tablespoons sugar (to taste), preferably raw brown sugar; 6 star anise pods; 5 whole cloves; 1 tablespoon black peppercorns; A 2- to 3-inch cinnamon stick; 1 to 2 tablespoons fish sauce (nuoc mam), to taste (optional)

SIMPLE VEGETARIAN PHO BROTH RECIPE - NYT COOKING

Simple Vegetarian Pho Broth Recipe - NYT Cooking image

The focus of this broth, a base for pho dishes with tofu and a variety of mixed vegetables, is the charred ginger and onion. Spice comes from a bag filled with star anise, peppercorns, cinnamon stick and cloves and more flavor flows from an abundance of sweet vegetables. Nonvegetarians can add fish sauce to this aromatic and beautiful vegan broth if they wish.

Provided by Martha Rose Shulman

Total Time 2 hours 10 minutes

Yield 2 1/2 quarts, serving 6

Number Of Ingredients 16

Ingredients

1 large onion (about 1/2 pound), peeled and quartered
1 3-inch piece of fresh ginger
3 quarts water
1 pound leeks (1 1/2 large), tough ends cut away, halved lengthwise, cleaned and cut in thick slices
2 medium turnips (about 10 ounces), peeled and cut in wedges
1 pound carrots (3 large), peeled and sliced thick
2 ounces mushroom stems (from about 8 ounces mushrooms), or 4 dried shiitakes
1 head of garlic, cut in half
2 stalks lemon grass, trimmed, smashed with the side of a knife, and sliced
Salt to taste
1 to 1 1/2 tablespoons sugar (to taste), preferably raw brown sugar
6 star anise pods
5 whole cloves
1 tablespoon black peppercorns
A 2- to 3-inch cinnamon stick
1 to 2 tablespoons fish sauce (nuoc mam), to taste (optional)

Steps:

Scorch the onion and ginger by holding the pieces above a flame with tongs, or in a dry frying pan if using an electric stove. Turn the pieces until they are scorched black in places on all sides. Slice the ginger lengthwise.
Combine the scorched onion and ginger with the water, leeks, turnips, carrots, mushroom stems or dried shiitakes, garlic, lemon grass, salt to taste and 1 tablespoon sugar in a large soup pot and bring to a boil. Tie the spices in a cheesecloth bag and add to the soup. Reduce the heat, cover and simmer for 1 hour. Add the fish sauce if using, and simmer for another hour (2 hours total, with or without the fish sauce). Strain through a cheesecloth-lined strainer. Taste and adjust salt and sugar.

Nutrition Facts : @context http//schema.org, Calories 6, UnsaturatedFatContent 0 grams, CarbohydrateContent 1 gram, FatContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 88 milligrams, SugarContent 0 grams, TransFatContent 0 grams

ROASTED CHICKEN PROVENçAL RECIPE - NYT COOKING

Roasted Chicken Provençal Recipe - NYT Cooking image

This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose “Confessions of a Serial Entertainer” is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.

Provided by Sam Sifton

Total Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 to 3/4 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
8 to 10 cloves garlic, peeled
4 to 6 medium-size shallots, peeled and halved
1/3 cup dry vermouth
4 sprigs of thyme, for serving

Steps:

Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
Serve in the pan or on a warmed platter, garnished with the thyme.

Nutrition Facts : @context http//schema.org, Calories 580, UnsaturatedFatContent 24 grams, CarbohydrateContent 33 grams, FatContent 35 grams, FiberContent 4 grams, ProteinContent 29 grams, SaturatedFatContent 8 grams, SodiumContent 689 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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