French Friday with Dorie: Cinnamon-Crunch Chicken

A SIMPLE MEAL READY IN 10 MINUTES

The Cinnamon-Crunch Chicken is as simple and flavorful as a sauteed recipe chicken gets.  That is, if you can find all the ingredients, which can sometimes be difficult for French cooking.
 

When it comes to grocery stores and food markets, Gilbert, AZ is a Mecca.  Within 2 miles of our home there are 13 major options for my food purchasing habits.  If I drive 5 miles, there are at least that many more.  Even with all my options, I continue to strike out with many ingredients.  Items like rhubarb or other fresh foods in season in other areas of the country, some spices, ethnic foods, and common French ingredients can be tricky.  But I’m getting better at my hunt.  (For some items I’m getting good at internet shopping.)  I now know where I can find creme fraiche which used to be impossible.  It’s in a small market only 1 mile away which is on the way to our office...that has become convenient.  (Sometimes I get really lucky and find it freshly made at the Mexican store which is only 3 miles away.  They make sour cream and other cultured dairy products that are great)

But not speculoos.  Never seen them in a store anywhere.  I asked about Dorie’s suggested brand, and the store people have not heard of them.  Speculoos were good when I made them last holiday season, but those are long gone.  And Dorie advises that homemade speculoos are not great in this recipe...go for the store bought.
 

HARD CHOICE--SOMEBODY'S GOT TO DO IT

 It's my day with Honey; one of the best days of the week.  We love to shop.  Honey is quite outgoing as she shares her big smiles and waves to everyone...and her newest word is “Hi!”...gets tried out on everyone.   And it is more like “Hiiiiiiiiiieeeeeeeee!”   With her along I find that people stop to chat, sometimes they follow us around stores also waving and making strange noises that adults should have grown out of long ago, and we get lots of offers for help that I never get when I go out on my own.  I used to find all this extra activity a little creepy, but I’ve gotten used to it; just comes along with Honey.  A couple of months ago we had 3 older ladies following us for at least 30 minutes all through Costco.  When I asked them why they were sticking so closely to us, they told me that Honey was smiling at them and they just could not resist following her around.

IS THIS YOUR FINAL CHOICE?

I talk to Honey the entire time we are out.  I just figure she can understand, who knows?  So I asked her what we should do about the cookie part of our recipe.  We went to the “organic” store for chicken and found a few cinnamon flavored cookies; I let her pick 2 to bring home.  Whatever we don’t use, she can just eat.  When we returned home, I told her she could choose which one to use as her guess would be as good as mine.  

HONEY LAUGHED SO HARD HER FACE TURNED RED

She thought I was funny when I told her I wanted to photograph her choice.  When we were finished with that part of our ingredient decision making, Honey found a large jar of ginger snaps and wanted one.  I said, “Good idea.  These look better than the cookies we just purchased; we’ll give them a whirl.”  And that’s what we did.  Put a couple into the food processor, no serrated knife for this American cook, and they were chunked up just fine.  (But we did not get the CRUNCH part...don’t think we would have with any of our finds.)

After sauteing the chicken in a little olive oil with salt and pepper, we added our creme fraiche-cookie mixture and brought that addition to a boil.  This dish was finished just in time.  Hubby and No. 1 Son walked through the door and were hungry.  They commented on the good smells coming from the kitchen...I had added a little cinnamon to our gingersnap-creme fraiche mixture, and both of our men really liked how the chicken was seasoned.  Something different.  To complete our simple meal I added fresh grapes and steamed asparagus....sounded French to me.  The whole cooking process took about 10 minutes.  Doesn’t get any easier.

THIS CHICKEN RECIPE IS BETTER THAN I THOUGHT IT WOULD BE--I'LL MAKE AGAIN FOR SURE

Then later Hubby confided that he has been enjoying the French cooking through this past year.  It’s been a tasty variety of foods and sometimes he wishes we did FfwD two or three times every week.  Good.  I’m very happy he has been enjoying these recipes.  He’s been a good sport to try almost every one, hasn’t complained about my shopping, finds me new cookie gadgets, and I think he tells more friends about my French cooking adventures than I do.

I’m confident that I will find that most of you also enjoyed this chicken recipe.  I look forward to reading your posts and seeing the wonderful foods you all create.

French Friday with Dorie: Creamy, Cheesy, Garlicky Rice with Spinach

FRENCH VS SPANISH STUFFED PEPPERS

I decided to have a cook-off between Dorie's French style rice/stuffed peppers and our usual "Spanish" style rice/stuffed peppers. 

CRISP, FRAGRANT GREEN BELL PEPPERS--PERFECT FOR STUFFING

JUICY TOMATOES FOR THE SPANISH BASE

NOT A STANDARD INGREDIENT, HOWEVER WHO CAN RESIST?

Early this morning I went marketing hoping to find fresh vegetable ingredients and the variety of rice suggested by Dorie, Arborio, a risotto rice, that we rarely use.  YIPEE!  The garden fresh fare has finally made it to AZ.  I lugged home a bountiful quantity and variety of fresh fruits and veges, the like's of which I've not seen in months.  Colorado, Utah, and New Mexico produce has finally made it to our area and the quality is instantly appreciated.  This produce looks and smells wonderful and tastes unlike the usual grocery store pickings.  These wonderful foods cannot grow when temps stay in the 116^ range for weeks at a time so we appreciate the growers who ship their wonderful items to us...sometimes overnight so that we here in the desert heat can also enjoy farm fresh produce.

THE RICE & VEGES READY FOR CHEESE AND CREAM

First I cooked the rice in chicken stock while the spinach steamed, and onions with garlic were sauteed in butter.  These ingredients were seasoned  with salt and pepper and when cooked were tossed together in a large pot. After adding the rice,  French style grated cheese was added and then heavy cream was stirred in creating a "Creamy, Cheesy" rice dish that is a perfect contrast to our traditional Spanish style rice.  I added double the cream suggested by the recipe as this rice mixture became too stiff or dry.

TOMATO BASE WITH VEGES READY FOR CHEESE

Our contrasting rice was made at the same time as the French rice.  Instead of chicken stock, our traditional rice uses a base of fresh tomatoes which are crushed.  Like the French style, this rice also included sauteed onion...in olive oil, not butter.  Instead of spinach, cilantro was used.  I had brought home red, green, yellow, and orange peppers which were diced and added to the saute pot with the onions.  And we finally have great corn so I cut the kernels from several cobs and stirred them into the mixture.   Next my precooked long grain rice was added.  Then the tomatoes were combined and this mixture was thoroughly heated.  Cheddar and Monterey Jack cheeses were grated and then stirred in.  With all these additions the juice from the tomatoes was absorbed and this mixture was just right.   The only seasonings used were salt and pepper.

BLANCHING THE PEPPERS

DRAINED AND READY

I  purchased crisp, fresh green peppers for stuffing.  3 were used for the French rice and 3 for the Spanish.  Before stuffing the peppers, I removed the seeds and then quickly blanched the peppers instead of using Dorie's Bonne Idee for oven-cooking the peppers.  My method is quick and the peppers are perfect.  When stuffed they can be baked for a short time just to uniformly heat all the already hot ingredients and melt any cheese added to the top.  Actually at this point, the Spanish peppers can be refrigerated and just microwaved before eating...these peppers will keep well for a few days in the fridge where Dorie suggests that her version should be eaten  "soon after it's made."

 

BEFORE BAKING GRATED CHEESE WILL BE ADDED

FUN TO TRY NEW FLAVORS AND VARIETY OF RICE

Some of my favorite tasters came to stay with me this evening.  3 of my grandkiddies tried both varieties of stuffed peppers.  They were actually excited to do this...they love stuffed peppers!

Penguin:  I love the Spanish style but most of all I like the green pepper. (She enjoyed both varieties of rice and  asked for seconds of the Spanish rice.)

Peacock:  I like them both but I want to eat them cold...please do not warm them up.  (She ate everything on her plate.)

Turkey:  This is a good dinner.  The best part is the green pepper.  I like all the red parts and all the green parts and I like the big green part the most.

There we have it.  The reviews are in.  I was proud of the kids to be excited to try a new flavor and happy all the meal was enjoyed.  I thought it was funny that the best part of the meal was the green pepper that held the rice. All three cleaned their plates and liked both rice flavors.   They were excited to be my judges.

Honey also came later and ate a bowl...she mixed both types together and created her own variety.  She liked it.




For me, this means that when I have extra tomatoes to use, the Spanish style will always be enjoyed, but when I have spinach or want something more creamy...maybe as a side to go with something like chicken, the French variety will also be enjoyed.

And, it was fun to use a stickier rice.  I think this rice would make pretty scoops that would stay in place on a plate, making a fancier dinner side dish.

Note:  Both varieties were re-heated and were good.  I was worried that the French creamy rice would not survive as a leftover due to Dorie's comments that this rice should be eaten soon after making it.  It was, however, really good the next day.

I look forward to seeing my fellow Dorista's experiences with this dish...always great ideas and tips to make my cooking better.