There are two simple dishes involved in this recipe, as the heading implies. Having served the above to my family on several occasions, I thought it would be a good idea to share these healthy and healing dishes with all of you. My herb chicken on wilted dandelion is guaranteed to satisfy your palates. Although one has to get used to the subtle bitterness of dandelion, it is a good complement to the herb chicken nonetheless. Dandelion is a natural diuretic. It has pectin that relieves constipation and reduces cholesterol. It also contains inulin, known to have a positive effect on blood sugar levels. And among many other health benefits, dandelion has this chemical component called taraxacin, which is thought to stimulate the digestive organs and help promote the liver and gallbladder to release bile.
Serves
4
8
pieces chicken thighs, washed
Sprigs
of rosemary, thyme and sage
3
cloves garlic, minced
Salt
and pepper to taste
1
teaspoon chopped fresh rosemary and thyme
Combine
the chicken, herbs and garlic in a large sauce pan and cover with
water. Bring to a boil. Season with salt and pepper. Lower
heat and simmer the chicken until cooked thoroughly.
Transfer
the chicken in a plate lined with paper towel and leave to cool and
dry for at least 10 minutes. Then sprinkle with chopped
rosemary and thyme. (Discard the chicken broth if not needed
for future cooking.)
Heat
a non-stick shallow pan and add a little vegetable oil just to coat
the bottom of the pan. Roast the chicken in the pan and cook
both sides for 2 to 3 minutes each side or until golden brown.
Transfer to a platter.
Wilted
Dandelion
1
cup chopped red onions
Salt
and pepper
4
cups chopped dandelion
1/8
teaspoon sugar
5
large mushrooms, finely chopped
Saut?
the onions until transparent then add the mushrooms and cook for 3
minutes. Add the dandelion and cook for 2-3 minutes or until
wilted. Season with salt and pepper and add the sugar while
mixing.
Transfer
to a serving platter and spread to make a bed. Lay the
pan-roasted chicken on the dandelion bed. Serve hot or chilled.
Chef’s
Tips:
Buy
the freshest chicken thighs available. Cook the chicken with skins on
to retain the flavor and nutrients, and then remove them before
eating.
Wash
the dandelion leaves by covering them with water in a large bowl to
remove any dirt. Discard any unwanted leaves. Drain before
chopping with a sharp knife.
Household
Hints:
For
those of you who have herb gardens like I do, you may want to
transfer them to individual pots and leave them outside for now.
Bring them inside the house before the weather starts to frost,
and enjoy them all winter long. If you plan not to pot them at
all, you may have to buy new herbal plants again for next year’s
gardening, and you definitely will have to buy fresh ones for your
winter cooking.
In
addition to using herbs in my daily cooking, I also use them as
decorative plants around the house. You will be delighted to know
that herbal plants can be arranged prettily in the dining room
(rosemary), living room (mint),
family room (thyme), kitchen (basil)
and powder room (French lavender). If you wish,
you can also make floral arrangements using a combination of herbal
flowers and leaves/stems.
Editor’s
note: Mrs. Evelyn S. Bunoan is Owner/Master Chef,
Philippine Oriental Market & Deli (with more than 29 years of
service to the Filipino-American community) - 3610 Lee
Highway, Arlington, Virginia; (703)528-0300; Master Chef
(French cuisine), Le Cordon Bleu, London, UK; recipe creator,
improviser, food stylist, cake designer, and culinary writer;
kitchen-tested and mastered more than 400 recipes, and
counting. Host of the cooking show – “Evelyn’s
Kitchen – Cooking with Friends”.
