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Fine Cooking in Season: Your Guide to Choosing and Preparing the Season's Best
Today’s home cooks want to embrace the bounty of every season and cook with unusual ingredients — or use their tried-and-true options in creative ways. Featuring 100 ingredients and 300 recipes arranged by season, Cooking in Season, readers will enjoy both the thrill of discovering new flavors as well as learning different methods of preparing common fresh produce. Each ingredient is accompanied by a beautiful photograph and in-depth details on how to choose it at its peak and keep it fresh, as well as preserving ideas and surprisingly delicious pairings. Plus, each ingredient features multiple recipes from the editors and contributors of Fine Cooking and tested by the Fine Cooking test kitchen staff so home cooks will get sure-to-work, delicious results from their fresh bounty, whether grown at home or purchased at the farmer’s market or grocery.
Quick Chicken Saute' with Walnuts, Curly Endive, and Orange Pan Sauce
(serves 2)
2 medium boneless, skinless chicken breast halves (12 ounces total), cut into 3/4-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons plus 1 teaspoon olive oil
6 ounces curly endive (curly chicory), washed, dried, loosely packed)
2 cloves garlic, minced
1/4 teaspoon coriander seeds, crushed
1/4 cup water or homemade or reduced-sodium chicken broth
1/2 cup orange juice, preferably freshly squeezed
1 tablespoon good-quality white-wine vinegar
1 tablespoon unsalted butter
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons coarsely chopped toasted walnuts
Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a medium saute' pan over medium-high heat. Add the endive and cook, stirring frequently, until deep green but still crisp-tender, about 90 seconds. Transfer to a medium bowl.
Heat 1 tablespoon oil in the pan and add the chicken. When the underside of the chicken has turned deep golden brown (after about 1 minute), turn it with a metal spatula. Turn occasionally for even browning until almost cooked through, 3 to 5 minutes, and transfer to the bowl of endive.
Reduce the heat to medium, heat the remaining 1 teaspoon oil in the pan, and add the garlic and coriander. Cook until fragrant, about 30 seconds. Add the water, orange juice, and vinegar. Scrape up and blend in any browned bits in the pan. Simmer vigorously until the sauce has thickened a bit, 2 to 3 minutes. Stir in the butter, then the chicken and endive and any juices; season with salt and pepper to taste, and sprinkle with parsley and walnuts.