Friday, March 6, 2009
Chicken (I used thigh and leg quarters because they are less expensive)
a few carrots
few stalks celery
large onion (although I had run out this day so this is without onions)
a few cloves of garlic
chicken stock or broth
4 bay leaves
1 tablespoon parsley
1 tablespoon basil
1 tablespoon rosemary
salt and pepper to taste
Heat up a little canola oil or olive oil (not virgin we are cooking with it) over med high heat.
Salt and pepper your chicken. Put your chicken in the pan skin side down let the skin get browned and golden turn and let the other side brown. Place chicken in crock pot
Chop your veggies up and smash the heck out of your garlic.
Put the veggies (not garlic yet) in the pan and cook the veggies for a few minutes about 5 or so then add garlic and spices (don't forget to salt them) and let it cook about 3 or 4 minutes longer.
BATH TIME!!! :) Pour about 1/2 bottle of wine in the pan **see note at end of post** and let cook for 3-4 min then add about 2 cups chicken stock
Bring this up to a boil
and then put in the crock pot on top of the chicken let it cook about 4 hours or so on low and serve with a starchy side. Just a note here when cooking with Bay leaves make sure to take them out when you are ready to serve it. They don't break down like other herbs. Although the Italians say it is good luck if you get the bay leaf in your serving of the dish, just don't eat it.
When cooking with wine be careful the alcohol can catch fire so it is best to remove the pan from the heating element when you are pouring the wine into the pan. Also you can use the cheep walmart brand wine here it works just as well.
OK There is just one rule you must know before making this... Phyllo dough is THIN a few pieces may tear and that is fine what isn't fine is to let it dry out! So lay your dough out on a piece of wax paper lay a piece of wax paper on top of it and on top of that lay a wet (not dripping!) towel. You need to do this step!!
The Cooking Diva's Baklava
Phyllo dough (1 pkg)
Stick butter about 2 sticks per roll melted... (there are 2 rolls in the pkg of phyllo)
Brown sugar about 3/4 cup per roll
Cinnamon 1 tablespoon per roll
Nutmeg 1 teaspoon per roll
Almonds about a cup or so per roll (I only had about 1/2 that on hand and it came out fine too)
vanilla 1/2 tablespoon per roll
first take everything EXCEPT the dough and the butter and throw it in the food processor and let her rip.
You see the funny looking pad in the pic below? These are great for any baking you may do but if you don't have one you will be ok. Just use some wax paper.
Preheat the oven to 375. Lay a sheet of phyllo out on the wax paper brush with butter and lay another sheet on top of that do this 3 times so you will have 4 sheet of just the butter and phyllo then you start layering the sugar mixture. Phyllo, butter, sugar mixture, phyllo, butter.... you get the idea you do this until you have used all of the dough. I usually top mine off with just a cinnamon sugar mix but you can use the one you already have made if you like I just think it looks prettier without the bits on nuts on top.
Bake it for about 15 or 20 min or so you want it to be crispy on the edges and a little browned
Then cut it into pieces and then take all of the "oh you are so good, you made this?!?" that come your way. And if you have any leftover it is nice with your morning coffee the next day.
Ok I had to put these pictures on here I first started making bundles but they were way more work then I had time to put in that day. Then I found out that Phyllo makes little shells that may have worked out better. I may try them next time. If you decide to use the shells I think you could brush with butter and fill them with the sugar mixture and they should bake up beautifully. Although maybe not as pretty as these! :)