THE CHICKEN AND THE EGG

 

The Chicken and the Egg

           Eggs and chicken these days are almost staples in a well-stocked modern-day kitchen. Even though in 1928 “a chicken for every pot” became a by-word in the presidential political debate, this concept as a symbol of being well fed goes back to Henry IV of France who in 16^th century said: ”I want there to be no peasant in my realm so poor that he will not have a chicken in his pot every Sunday.”

          History aside, both chicken and eggs are thrifty ingredients for meals and as such are often treated in a cavalier manner by the cook, assuming the same old familiar recipes will do. With the advent of fall, it might be tempting to improvise with these ingredients to present them in a slightly different and appetizing form.  

                                     Southwestern Breakfast Frittata

          Relaxed weekend breakfasts are a treat at our house, a leftover behavior from the days when both my husband and I spent our time in academic teaching and research. A hearty breakfast usually requires eggs in some form or another, so here is a recipe with a Southwestern flavor.

1)    Beat 4 eggs with 2-3 tablespoons milk, ½ teaspoon salt, and a dash of cayenne.

2)    Dice: 1 seeded frying pepper (or ½ of a green or red pepper), 2 tablespoons onion and 3 inch piece of chorizo.

3)    Heat 1 teaspoon oil and 1 tablespoon butter in a medium pan and sauté the vegetables and chorizo for 4 minutes on medium heat.

4)    Stir in the eggs and lightly keep turning over with a spatula until the eggs are done.

5)    Divide the eggs between two plates in an elongated mound. Place a band of salsa or ketchup and hot sauce crosswise.

6)    Garnish with a couple of slices of tomato on the side and basil or parsley.

7)    Serve with tacos or buttered English muffin.

Unless you are making roast chicken or just chicken wings, the choice becomes  whether to select and cook chicken breast (white meat) or chicken legs (dark meat). The legs are more succulent, but the breast, especially without skin, is lower in calories. Unfortunately, skinless chicken breast when overcooked can taste like cardboard unless you cook quickly with a lot of oil or butter. Here is one of my favorite chicken recipes that tries to balance the calorie count with moisture and taste.

          Chicken with Sun-dried Tomato and Mushroom Sauce

1)    Select two small chicken breasts or cut a very large one in half. For lower calorie count use skinless breasts. Pat dry and salt and pepper on both sides.

2)    Wipe clean and slice 4-5 fresh white mushrooms, chop 3 tablespoons onion, thinly slice 5-6 dry and moist sun-dried tomatoes and mince 2 large garlic cloves.

3)    Heat 2 tablespoons olive oil over medium high heat (not smoking) in a pan and brown chicken on both sides, turning once for total of 6-7 minutes and set aside on a plate, even though it will not be cooked through.

4)    Add the chopped vegetables, 1 teaspoon basil and 1/8  teaspoon hot pepper flakes to the pan and sauté for 2 minutes. Add 1/3 cup dry white wine and scrape up brown bits from the pan for 1 minute. Stir in ¾ cups chicken broth and heat to boiling.

5)    Lower heat to simmer and add in the chicken and any juices from the plate. Simmer covered 4-5 minutes.

6)    Remove chicken pieces to the serving dish and stir in ¼ cup cream. Heat to just below boiling and pour over the chicken. Garnish with fresh basil leaves or a bit of chopped parsley. Good served with fettucine pasta, rice or boiled potatoes.

As the time approaches for our November elections, if anyone gets a bit weary of the repetition in political discussions and arguments, an easy way to change the topic is the question: “Which came first, the chicken or the egg?’. That argument has gone on for centuries.

(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)