Chicken fricassée with mushrooms & thyme

Active: 15 minutes; Total 40 minutes; Serves: 4 to 6

Chicken thighs, bone-in, skin on	3 pounds
Salt, kosher
Butter, unsalted	2 tablespoons + 1 tablespoon
Onion, yellow; chopped	1 medium
Mushrooms	1 cup
Garlic, grated	3 cloves
Nutmeg, freshly ground	½ teaspoon
Pepper, freshly ground
Flour, all-purpose	2 tablespoons
Wine, dry white	½ cup
Thyme	7 sprigs
Bay leaves	2
Stock, chicken	1 ½ cups
Cream, heavy	½ cup
Broccoli florets	3 cups

Chef's note: Time durations are inaccurate. Take your time. Raw chicken is disgusting.

1. Pat the chicken dry, and arrange on a tray, skin side up; season with salt. 
2. In a large skillet over medium-high heat, melt 2-tablespoons butter. 
3. Once the foaming subsides, add the chicken skin side down, reduce the heat to medium, and cook for about 7 minutes, until the skin is crispy and golden. 
4. Flip the chicken, cook for 1 minute more, then return the pieces to the tray skin side up. 
5. Add the onion, scraping the bottom of the pan to free up any browned bits; cook over medium heat, stirring occasionally, for about 3 minutes, until softened and translucent. 
6. Scoot the onions to the side of the pan, then add the remaining 1-tablespoon butter. 
7. Once it is melted, add the mushrooms and stir to coat in the butter. 
8. Reduce the heat to medium-low and cook, stirring occasionally, for about 5 minutes, until lightly browned. 
9. Add the garlic and nutmeg, season with salt and pepper, and stir to combine; cook, stirring, for about 2 minutes, until the garlic is fragrant. 
10. Stir in the flour, and cook for 1 minute more. 
11. Stir in the wine and bring to a simmer; stir constantly for about 15 seconds. 
12. Add the thyme leaves and bay leaves, followed by the stock, stirring to combine. 
13. Nestle the chicken pieces skin side up along with any accumulated juices; bring to a simmer over medium-high heat. 
14. Reduce the heat if needed to maintain a steady simmer; cover the pan, and cook for 12 minutes. 
15. Uncover and transfer the chicken to a platter or plate. 
16. Stir in the cream, bring to a simmer, and let reduce for about 3 minutes, until slightly thickened. 
17. Stir in the broccoli and return the chicken to the pan; cook for about 3 minutes, until the broccoli is bright green and just tender. 
18. Season with salt and pepper to taste, and scatter parsley on top. 
19. Serve with rice, couscous, or potatoes. 

Recipe from Food52.com, by Melina Hammer.

Ginger-chicken meatballs with sweet baby broccoli

Garlic, finely grated	1 clove
Chicken, ground	1 pound
Soy sauce, low-sodium	1 tablespoon
Ginger, finely grated	2 tablespoons
Scallions, thinly sliced	4 +
Broth, chicken, low-sodium	½ cup + 1 ½ cup
Oil, olive	2 tablespoons
Broccoli, sweet baby, chopped	1 bunch
Red pepper flakes, crushed	½ teaspoon
Salt, kosher
Pepper, freshly ground

1. In a medium bowl, use your hands to gently mix the garlic, chicken, soy sauce, ginger, scallions, ½-cup broth until combined. 
2. Scoop out by the tablespoonful, and form into 1-inch diameter meatballs. 
3. Heat the oil in a large skillet over medium-high heat. 
4. Add the meatballs and cook, turning occasionally, until brown all over, about 8 to 10 minutes; transfer to a plate. 
5. Combine the broccoli and red pepper flakes in a skillet, season with salt and pepper, and cook over medium-high heat until the broccoli is bright green and crisp-tender, about 5 minutes. 
6. Add the meatballs and remaining 1 ½-cups broth. 
7. Bring to a boil, reduce heat, and simmer until the meatballs are cooked through and the broccoli is tender, about 5 to 8 minutes. 
8. Serve with a sprinkling of scallions over the top.

Broccoli cheese soup

Pictured with herbs & green onion bread.

Butter	4 tablespoons
Celery, finely diced	¼ cup
Onion, finely chopped	¼ cup
Carrot, finely chopped	¼ cup
Garlic, clove, minced	1
Flour	2 tablespoons
Dry mustard	¼ teaspoon
Basil, dried	½ teaspoon
Thyme, dried	½ teaspoon
Pepper, freshly ground	1/8 teaspoon
Cayenne	1/8 teaspoon
Chicken stock	3 cups
Milk, whole	1 cup
Broccoli, chopped	1 ½ cups
Tillamook, or other quality medium cheddar cheese, grated	2 cups (approximately 8 ounces)
Salt	To taste
Chives, minced	Garnish

Some assembly required.

1. Melt butter in a heavy saucepan.
2. Add the celery, onion, and carrot; sauté 5 minutes.
3. Add garlic; sauté 1 minute.
4. Add flour, dry mustard, basil, thyme, pepper, and cayenne; stirring to make a roux.
5. Whisk in a little chicken stock, then gradually add the remaining stock and milk, whisking after each addition.
6. Bring to a boil.
7. Add broccoli; simmer until it's tender: about 10 minutes.
8. Blend in cheese.
9. Taste and salt, if needed.
10. Whisk until smooth and heated through, but do not allow the soup to boil.
11. Garnish with chives; serve.

Recipe from Recipes from the Pacific Rim by Marjie Lambert.