- Hardcover: 288 pages
- Publisher: Houghton Mifflin Harcourt (October 4, 2016)
- Language: English
- ISBN-10: 0544558200
- ISBN-13: 978-0544558205
- Product Dimensions: 8 x 1 x 9 inches
- Shipping Weight: 2.4 pounds (View shipping rates and policies)
- Average Customer Review: 13 customer reviews
- Amazon Best Sellers Rank: #765,255 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ Free Shipping
Adventures in Chicken: 150 Amazing Recipes from the Creator of AdventuresInCooking.com Hardcover – October 4, 2016
|New from||Used from|
Frequently bought together
Customers who bought this item also bought
From the Publisher
Braised Chicken Quarters with Morels and Tarragon from Adventures in Chicken
If you’ve never had morels, you’re in for a real treat. Nutty, earthy, and wonderfully soft, these mushrooms feature small crater-like pockets that make the perfect folds for catching and holding sauce, which happens to be brown butter in this dish. Fresh morels are usually only found in the spring at farmers’ markets, but you can find dried morels any time of the year at most natural food stores. I use dried morels here, and after a bit of rehydrating, they taste just as savory as the fresh ones. They can be a bit expensive out of season, so you could also substitute other mushroom varieties if you’d like, but nothing tastes quite like morels. Plus you’re left with a delicious broth, which is incorporated into the chicken cooking liquid that’s spooned over the chicken legs while they’re simmering, making for a luxuriously rich and deeply flavorful dinner.
Soak the morels in the warm water until rehydrated and softened, about 15 minutes. Reserve the soaking liquid and the morels separately.
Meanwhile, melt the butter over medium heat in a stainless steel medium frying pan. Add the shallot, garlic, and salt and cook, stirring occasionally, until the shallot becomes slightly translucent, about 4 minutes. Add the morels, shiitakes, and tarragon and cook, stirring every 2 minutes, until the shiitake have darkened in color and wrinkled slightly and the butter turns a deep golden hue and smells slightly nutty, about 8 minutes. Remove the shallot, garlic, morels, and mushrooms with a slotted spoon and set them aside.
Add the chicken leg quarters to the pan. Cook until well browned on both sides, then flip them skin side up and add the reserved morel soaking liquid so that it comes up to about 1 inch in the pan. Simmer over medium heat until the liquid in the pan has reduced by at least half and the chicken is cooked through, 1 hour to 1 hour 20 minutes, spooning the simmering liquid over the chicken every 10 minutes.
Add the cream and whisk into the pan juices. Return the morel mix¬ture to the pan along with the fresh thyme and stir to coat in the sauce. Serve immediately.
- 1 ounce dried morel mushrooms
- 2 cups warm water
- 2 tablespoons unsalted butter
- 1 large shallot, diced
- 3 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 2 ounces shiitake mushrooms, thinly sliced
- 1 tablespoon minced fresh tarragon leaves
- 2 chicken leg quarters (about 3/4 pound each), bone in and skin on
- 1 teaspoon heavy cream
- 2 teaspoons fresh thyme leaves
—Evan Kleiman, chef, cookbook author, and host of Good Food on KCRW
“Inspiring yet accessible recipes coupled with gorgeous photography make Eva’s book a joy to use. She covers the basics whilst guiding you through different cuisines and updating classic recipes—this is a book you won’t want to stop cooking from!”
—Izy Hossack, author of Top with Cinnamon
“With chicken as her canvas, Eva has created over a hundred works of art that have inspired me to do exactly as the Chick-fil-A billboard advises (“EAT MOR CHIKIN!”). Eva’s stunning photography and delicious recipes will encourage you to see this familiar ingredient in fresh new ways and bring more creativity into the kitchen. This is a book that will cause you to shout, ‘Winner winner, chicken dinner!’”
—Molly Yeh, creator of My Name is Yeh
“Who knew chicken could look so sexy? Eva’s recipes and photography are incredibly rich, vibrant, and dynamic. She knows how to combine flavors and textures in truly unique ways to make even the humble chicken seem new and exotic. I think this cookbook is perfect for both beginners and more experienced cooks.”
—Jennifer Farley, creator of Savory Simple
"Flores, overseer of the Adventures in Cooking blog, makes a convincing case that chicken is the great equalizer—not just between cooks of different skill sets, but between cultures and nations as well."
"Chicken cookbooks are plentiful, but this one merits a closer look. Food blogger Flores, who contributes to Chickpea magazine and other publications, competently covers essential basics such as breaking down the bird, trussing, and basting, and then groups 150 recipes into varied course and method-based chapters (e.g., appetizers, grilled & roasted, soups & braises). Her inventive recipes—including bacon and maple roast chicken, pan-fried chicken liver sandwiches, and pappardelle chicken in creamy lemon sauce—call for a wide range of chicken cuts and parts (including "odd bits," or necks and gizzards) and incorporate global flavors. They're suitable for adventurous novices, who will appreciate Flores's thoughtful, modest use of convenience ingredients including canned beans and dried spices. VERDICT This title will satisfy the cravings of chicken lovers who enjoyed Diana Henry's excellent A Bird in the Hand."
About the Author
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
So then I decided to purchase this lovely book, filled with recipes of what our entire class likes best to eat: chicken! Can't wait to try them all. Did I mention this book is filled with the most remarkable pictures of her creations? This is the work of someone whose passion is being realized and we are lucky enough to be the recipients of this incredible talent!