Edna Lewiss Oven Braised Southwest Chicken Recipes

EDNA LEWIS'S OVEN-BRAISED SOUTHWEST CHICKEN

Steps:

• Preheat the oven to 325 degrees.
• Cut the chicken into serving pieces, or have the butcher do so. Heat a nonstick skillet over a high flame and sear the chicken on all sides, but do not brown. This will keep the skin from seizing up during the baking. Set aside on paper towels.
• Drain the hominy in a sieve, rinse it and drain it again. Spoon into a 3-quart casserole with a lid. Arrange the chicken pieces on top.
• Layer the onion, bell pepper, carrot, shiitakes and jalapenos on top. Sprinkle with the cumin, then crumble the oregano over. Season with pepper and place bay leaf on top. Pour the vermouth into the casserole, cover and bake for 45 to 50 minutes, or until cooked through.
• When the chicken is cooked, remove from the oven and discard the bay leaf. Add the cilantro and cream (if you like) to the casserole and mix to combine all the ingredients in the casserole. Season with salt to taste. Serve the chicken pieces with the hominy mixture alongside and spoon the juices over.

APPLE-ARUGULA SALAD WITH CALVADOS

Steps:

• Combine the egg yolk, lemon juice and salt in a blender jar. Process on low speed just until blended. With the motor running on low speed, drizzle in the oil in a slow, steady stream. Fold in the honey and Calvados to taste.
• Peel and core the apples, then cut them into small dice. Trim the ends off the celery and cut the stalks into small dice as well. Place both in a bowl with the walnuts. Spoon enough dressing over the mixture to coat all the components.
• Trim the tough ends off the arugula. Wash the leaves well and dry in a salad spinner. Arrange them in a shallow salad bowl. Spoon the apple mixture into the center. Sprinkle the cheese around the edge.
• Serve with the remaining dressing on the side.

SOUTHERN PAN-FRIED CHICKEN

Steps:

• The night before serving: Place chicken in a large bowl and set aside. In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt has dissolved. Pour salted water over chicken pieces until they are submerged. Cover and refrigerate overnight.
• In the morning, drain chicken pieces and rinse chicken and bowl. Return chicken to bowl and cover with buttermilk. Cover and refrigerate for 8 to 12 hours.
• About 1¼ hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45 minutes. Using a slotted spoon, remove ham and brown bits from fat. Increase heat to medium high to heat the fat to 335 degrees.
• In a shallow bowl combine flour, cornstarch, salt and pepper; mix well. Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour. Working in batches (do not crowd pan), place chicken pieces skin side down in fat. Cook 8 to 10 minutes on each side, until chicken is golden brown and cooked through. Drain on crumpled paper towels. Serve hot, warm, at room temperature or cold.