firstname.lastname@example.org (NEMOMM) wrote:
> Well, the thermostat just broke in my oven (again). Looks like it is time
> for another investment. Meanwhile, I'm wondering if I can make it through
> Rosh Hashana and Sukkos without the oven. Any suggestions for preparing
> chicken on the stovetop?
I made this for Rosh Hashana last year. It calls for finishing in the oven,
but I think you could do so on the stovetop, as well. (I found it a lot of
work, especially as I'd doubled the recipe, but worth the effort.)
Union Square Cafe' Cookbook; Meyer and Romano
1 3-1/2-pound chicken cut into 10 pieces
1 teaspoon koshering salt
1/4 teaspoon freshly ground pepper
flour for dredging
2 Tablespoons olive oil
3 cups onion, thinly sliced
1-1/2 Tablespoons garlic, thinly sliced
8 sprigs fresh thyme
1-1/2 cups chicken stock
One hour before cooking, season the chicken pieces with half the salt and
Preheat the oven to 400 degrees.
Dredge the chicken in flour.
In a 10-inch ovenproof skillet or Dutch oven, heat 1 tablespoon of the
olive oil over medium heat.
Saute' the chicken pieces to a rich golden brown.
Transfer to a plate and reserve.
Discard the fat from the skillet and add the remaining olive oil.
Add the onions and garlic and cook over moderate heat for 25 minutes,
stirring occasionally, until very soft and lightly browned.
Remove from the heat.
Spread the thyme twigs over the onions and garlic.
Arrange the browned chicken pieces side by side over the onions in the
Add the chicken stock.
Cut 1 lemon into 10 slices, removing the seeds, and place 1 slice atop
each piece of chicken.
Squeeze the other lemon into a strainer over the chicken.
Return he skillet to the heat and bring the stock to a simmer.
Cover and place in the oven.
After 15 minutes, baste the chicken with the cooking liquid.
Continue cooking, uncovered, for an additional 35 to 40 minutes, basting
every 10 minutes.
When done, the chicken and lemon slices will be nicely browned.
Let rest 5 minutes, transfer to a deep-welled platter, and serve.
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