Chicken Soup with Kale, Potatoes, and Sweet Corn

Sometimes you have to make your own damn chicken soup…

Chicken Soup with Kale, Potatoes, and Corn

INGREDIENTS:

1 Chicken Breast, Bone in
Chicken Stock

Olive Oil
3 slices bacon, diced
2 Tablespoons Flour

1 onion, diced
1 stalk celery, diced
1 carrot, diced
dried Thyme
1 Bay Leaf
1 tsp Paprika
1 tsp Spanish Spicy Smoked Paprika
Dry White Wine (or Dry Vermouth)

1 bunch Russian Kale, leaves chopped
2 Baking potatoes, peeled and diced
2 ears Sweet Corn, shucked and kernels removed from cob
Fresh Sage leaves, sliced
Salt and Pepper to taste

METHOD:

Place Chicken Breast in a pot large enough to hold it. Cover with Chicken stock, bring to a near simmer, reduce heat, and cook until done. Remove Chicken Breast from stock, debone, and dice meat. Reserve stock. In the bottom of a pot large enough to hold about 2 quarts of soup, brown bacon in olive oil. When crispy, remove bacon and reserve 2 tablespoons cooking oil. Return oil to pot, and saute onion, carrot, and celery until tender. Deglaze with White Wine and reduce until syrupy. Stir in flour and cook until fragrant. Slowly stir in Reserved Chicken Stock, stirring to prevent clumping. Bring to a simmer, when it gets close it should thicken. Add Kale Leaves, Thyme, and Paprikas. Bring back to a simmer. Add Potatoes and cook until almost done. Stir in sweet corn, sage leaves, and bacon. Check seasonings and when potatoes are tender, serve with crusty bread.

As usual this was an improvisation based on standard techniques and what was available at the grocery store but, Mrs. Flannestad liked this version so much she said I had to write it down.

Pasta Wednesday, Feb 23, 2011

Wednesday is traditionally pasta and a bottle of wine night at the Flannestad Household, aka “Spaghetti Night”.

One of the dishes a coworker of mine made at Botticelli’s in Madison, Wisconsin was a pasta dish with Chicken Pieces, Chicken Stock and herbs. Ostensibly, a way to use up the chicken tenders leftover from butchering chicken breasts, I found it to be quite tasty and have been making variations on it for nigh on 20 years.

A few years ago I set about making a “green” version for St. Patrick’s day with a pureed sauce made from Dino Kale.

Tonight, I’m trying to use up some leftover grilled chicken thighs and legs from a grilling exercise a couple Saturdays ago.

Dino Kale (aka Tuscan Kale, Blue Kale, lacinato kale, and many other names) is one of my favorite greens. Actually, it’s about the only Kale I like, with great flavor and a not too long cooking time.

Stem, wash and chop the kale. Chop some mushrooms. Dice a Mirepoix and mince some fresh herbs. Saute mushrooms until tender, add mirepoix and saute until the onions are clear.

Deglaze the pan with Dry White Wine or White Vermouth. I like to use vermouth for deglazing pans, as it helps to go through bottles of White Vermouth faster. Happened to have Dolin Dry in the house at the time, which is a bit pricy for deglazing. Eric Seed likes to point out, Noilly Prat is actually preferred by the French for cooking. I have found Dolin Dry works equally well for cooking, it is just a lot more expensive. And, as Julia Child used to say, one for the pan, one for the cook. Or was that Graham Kerr?

After the wine has cooked down to a syrupy consistency, stir in a tablespoon or so of flour, cooking briefly over low heat. Stir in a cup of Chicken Stock, add the Chopped Kale, cover and cook until tender.

Enjoy a refreshing beverage and an appetizer while the Kale cooks. In this case a delightful, and quite pungent, washed rind cow’s milk cheese from Ireland. Purchased at Canyon Market it is called Ardrahan and comes to the US via Neal’s Yard.

Monty would also like some cheese, please! The stinkier the better!

Drop the pasta in boiling salted water, heat up some crusty bread, and stir some chopped chicken pieces and fresh herbs in to the dish. Open a bottle of wine and pour a glass for your sweetie and yourself. Check the salt level of the dish. Once the pasta cooked, remove it from the boiling water and stir it into the sauce. If the sauce is a little over reduced, include some of the pasta water.

If your lucky, you’ll hear the garage door open just as your plating this up, and your significant other will be greeted with a glass of wine and a delicious plate of Pasta with Kale and grilled chicken.