Ne'er Fail Crisp Chicken Legs with Sweet Tomatoes

I've been delinquent...when I started doing this blog, I figured an entry a week would be appropriate.  It's been really busy at work, so I have kind of slowed down on the entries, but I am realizing that this is fun and creative and it is a wonderful outlet for the stresses of the day job...so a resolution to be better is in order!

In the spirit of simple, but very tasty recipes...here's a keeper.  My girlfriend Christina gave it to me in an email recipe exchange...although I'm not always good about participating in those...this recipe has become a staple in our house.  I love it because it is so simple, it has gorgeous colours and aromas, and if you were really in a jam, you could make it a one pot meal by adding halved baby potatoes or cannellini beans.   Otherwise, you can add a green vegetable and orzo or mashed potatoes for a very yummy, casual dinner.

4 - 6 chicken legs (the ones with the back attached)
sea salt and freshly ground pepper
a big bunch of fresh basil leaves, finely chopped
2 big handfuls of red and yellow cherry tomatoes,halved and ripe plum tomatoes, quartered
1 whole bulb of garlic, broken up into cloves
1 chili finely chopped (optional)
olive oil
Optional adds:  baby potatoes (halved) or 1 tin of cannellini beans, drained and rinsed.

Preheat oven to 350F.  Season chicken pieces all over and put them into a snug fitting pan in one layer.  Throw in all the basil leaves and stalks, then sprinkle over with tomatoes.  Scatter the garlic cloves into the pan with the chopped chilli and drizzle the whole thing with olive oil.  Place in oven for 1.5 hours, or until chicken skin is crisp and the meat falls off the bone.  Voila!

New Years Day - Japanese style!

A tradition in Japanese culture is to have a special feast on New Years' Day.  I remember the big feasts at my grandmothers' house.  She would cook for days in advance and a stream of people would come by the house over the course of New Years' Day...'open house' style.  We would set and re-set the table for new guests to arrive.  I miss those days.  Great memories.  On this new years, we did a 'mini' New Years Day...sushi, sunomono (cucumber salad...my sister's first attempt...and a good one!), bbq duck, mochi, mizuyokan (red bean cake...eating is meant to be 'good luck' for the new year) and japanese chow mein...a yummy, nostalgic and great time together.  Here is my grandmother's recipe for Japanese Canadian chow mein...simple but it's all in the technique!!

Nanny's Chow Mein

1 lb boneless chicken breast (cut in bite-sized pieces)
1 med stalk of celery
2 med onions
Couple of handfuls of mushrooms
handful of green beans
1 package dried brown chow mein noodles (available at Japanese market)
2 tsp garlic
2 tsp sugar
2 tsp salt
2 eggs
green onions or goma (black sesame seeds) for garnish

Thinly slice onions lengthwise, creating long, thin slices.

Cut beans on a diagonal, to produce nice, thin slices...but watch your fingers!  Slice celery thinly on the diagonal and mushrooms in half and then sliced.

Spray a large saucepan or dutch oven with cooking spray and add one tbsp of vegetable oil.  Heat over medium heat and add the chicken pieces.  Stir and cook until no longer pink.

Add onions and cook until transuculent.  Add salt, sugar, garlic and the rest of the vegetables.  Cook, stirring frequently, until veg is tender but not too soft.  Add the chow mein noodles and stir.  Cook with the lid on to steam the noodles, stirring occasionally.  If the noodles start to stick to the bottom, add a bit of water to the pot.  In the interim, spray a medium non-stick frying pan with cooking spray and heat over medium-low heat.  Beat the eggs in a bowl and add a bit of salt.  Pour the egg mixture into the frying pan in a very thin layer (save some for a second batch).  This should be almost paper thin.  Heat over medium to low heat until set.  Do not let it brown.  When set, roll carefully off the pan with a spatula, creating a toilet roll effect. Remove to a cutting board and slice the roll on the short side to create long lengths.

When chow mein mixture is done.  Remove to a serving platter and garnish with egg strands and goma or green onion).  Gochisosama!