Cook of the Week Jack Sigan recipes
Tahini Chicken
4 chicken breasts
Salt and pepper to taste
2 teaspoons garlic, minced
¾ cup Tahini sauce
½ ounce fresh chives, minced
2 teaspoons butter, softened
Juice of 1 fresh lemon
4 eggs
3 cups of Panko
3 cups of flour
Serve with risotto
Preheat oven to 375.
Trim chicken breasts and slice a pocket into each one. In a medium bowl, combine Tahini sauce, chives, butter and lemon juice, mix well. Stuff chicken pockets with Tahini mixture, spread evenly and close chicken pocket. Make a coating station with separate bowls of flour, Panko and whisked eggs. Dredge each breast in flour, dip in egg and then coat with panko breadcrumbs. Heat olive oil in a large frying pan and sauté until golden brown on both sides (about 3 minutes a side.) Cook two at a time in order to not crowd the pan. Place chicken on a baking dish and into the oven for 30 minutes.
Serves 4
Parmesan Risotto
2 tablespoons olive oil
1 cup of arborio rice
1 can of chicken broth
2 tablespoons tomato paste
1 cup of milk
½ cup of shaved parmesan cheese
Heat olive oil in a saucepan. Pour in risotto stirring to sauté for three minutes. Add ½ the chicken broth, stir until it begins to absorb, then add the other ½. Add tomato paste and milk, stirring until mixed. Turn burner down to simmer and stir frequently. Last, stir in parmesan cheese.
Serves 4
Gumbo
½ cup vegetable oil
¼ cup butter
1 pound raw, peeled and de-veined shrimp
1 pound chicken breast, cut in cubes
1 pound andouille sausage, cut in slices
32 ounce container of chicken stock
32 ounces of water
½ diced onion
½ cup diced celery
½ cup diced red pepper
1 diced pablano pepper
2 tablespoons minced garlic
1 cup flour
10 ounces tomato paste
½ teaspoon black pepper
2 teaspoons thyme
1 tablespoon Tony Chachere's More Spice Seasoning
2 teaspoons File powder
2 teaspoons paprika
Cooked basmati rice for serving
In a frying pan, cooked sliced andouille sausage until seared, set aside. In the same pan, cook diced chicken, once it turns brown, add shrimp. Set all meat to side.
In a large, heavy pot, heat oil and butter. Add onions, celery and sauté for 5 minutes. Add peppers and garlic. Sauté until garlic just starts to brown. Add the flour, stir to make a roux—it should be a medium almond color when ready. Keeping heat on high, add all liquid ingredients and spices stirring to combine. Decrease temperature to low, and simmer for 45 minutes. Add chicken, sausage and shrimp, stirring to combine. Simmer for about 10 more minutes until desired thickness. Serve over a pressed cup of cooked rice.
Serves 4
Chicken Saltimbocca
Four skinless, thin-sliced boneless chicken breasts
3 whisked eggs
Salt and freshly ground pepper
3 teaspoons dried sage
4 thin slices prosciutto di Parma
All-purpose flour, for dusting and 2 tablespoons set aside
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 cup dry white wine
1 cup chicken stock
Juice of ½ lemon
2 teaspoons minced garlic
4 slices provolone cheese
Cooked angel hair pasta for serving
Preheat oven to 375 degrees. Season the chicken with salt and pepper. Dip each breast in egg and then dredge in flour. Heat olive oil in frying pan and sauté each breast for two to three minutes a side, until golden brown. Place chicken on a baking sheet, sprinkle with sage and put in oven for 10 minutes. Pull out and top each piece with a slice of prosciutto and cheese. Place back in the oven until cheese is melted, but start on the sauce now.
In the same skillet, add 2 tablespoons of butter and lightly brown the garlic. Mix in the flour and keep stirring until it is light brown in color. Add the wine and reduce by about half. Then add the chicken stock and stir until slightly thickened. Finally squeeze the lemon into the sauce and mix. Taste and add salt, pepper, or more lemon juice as needed.
Take the chicken out of the oven and serve with sauce and pasta.
Serves 4