Tasty Braised Chicken and Pasta

Oops! Rookie move, getting the shadow of the camera in the picture! Unfortunately, the others were blurry.

Kind of like “Hunter’s Chicken”

Shopping list:
4 Chicken bone-in Leg Thigh Combos
1 pint Cherry Tomatoes
1 Bunch Basil, chiffonade
2 small Zucchini, halved and sliced

Pantry Items:
3 cloves Garlic, minced
1 Medium Onion, chopped
Olive Oil
1 tsp. Dried Thyme
Dry Vermouth or White Wine
Chicken Stock
Fettuccine
Salt and Pepper
Parmesan or other hard Italian style cheese.

Preheat oven to 325 F.

Heat a pot of water for the pasta.

Separate the legs from the thighs at the joint. Salt generously. Heat pan, heavy, oven safe pan. Add a good amount of Olive Oil. Brown thighs and legs, in batches if necessary. Remove from pan and reserve. Brown zucchini. Reserve. Add onion and cook until translucent. Add garlic and dried thyme to pan. Reduce heat and cook briefly. Deglaze with Dry Vermouth, and cook until syrupy. Add tomatoes and cook until they begin to split. Nestle Legs and thighs in with tomatoes and add chicken stock until it comes half way up the pan. Cook on top of the stove until it begins to simmer. Cover and transfer to oven.

Once the Chicken is cooked through, remove it from the pan and reserve. Return the (very hot!) pan to stove top and cook on high. Boil the Fettuccine. Add the browned zucchini to the tomato and stock mixture. Once the Fettuccine reaches al dente, pull and add to tomato mixture. Add half of the basil, check seasonings, and serve in pasta dish. Place a leg and thigh on top of the pasta, sprinkle with basil chiffonade and freshly grated Parmesan. Serve with tasty red wine and crusty bread.

Serves 4

Blues Cocktail

Blues Cocktail
(6 People)

Take 4 Glasses of Whisky. (4 oz Bernheim Wheat Whiskey)
1 Glass of Curacao. (1 oz Brizard Orange Curacao)
Incorporate 1 Teaspoonful of Syrup of Prunes. (1/2 teaspoon Prune Syrup)

Pour out over plenty of cracked ice and shake (stir, please) for longer and more thoroughly than usual. Serve very cold.

This Cocktail removes the Blues if you have them and gives you the Blue Devils if you haven’t.

Another favorite of mine among Savoy Quotes.

The cocktail is a bit on the sweet side. Stirred in a frozen glass with cracked ice and served very cold, quite tasty. To get the prune syrup, I did buy prunes, so I figured, why not add them as a garnish? Give you a bit of fiber with your cocktail. And, hey, turns out, whiskey soaked prunes are not bad at all.

Thought I’d throw a bit of a changeup with the whiskey. Been getting a bit predictable using the Sazerac 6, when nothing is specified. I think the Bernheim was a good choice. The dry leanness of the wheat whiskey complements the sweetness of the Curacao nicely.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.