The embarrassing fact is that after a year and a half working two floors above the JCCSF Fitness Center, an incredible facility that thousands of San Franciscans wearing really nice workout clothes frequent regularly, I had ventured down only once. Enter my charming and insistent colleagues, Amy and Heather. They’ve been dragging me there this month, kicking and screaming. What I’ve discovered is amazing, and goes way beyond the realization that if this continues to be a habit, I may have to upgrade my workout wardrobe.
I’m talking about the Food Network. It streams right onto the fitness machines. I know, I know, you’re probably thinking: That’s the realization? Welcome to 2008 and the modern world. And I would say, “2008 sounds about right as the last time I’d been to a nice gym.” So there I was, “jogging” on a treadmill set at a shamefully low speed and watching “America’s Test Kitchen,” where cooks were preparing a lovely recipe that would make a super one-pot Shabbat meal. I’ve cut out a few of the more complicated aspects, but the essence of the culinary wisdom is preserved. Enjoy!
One-Pot Shabbat Chicken with Herb Sauce
Adapted from “America’s Test Kitchen”
Serves 4-6
6 boneless chicken breasts, skin on
salt and pepper
3 Tbs. olive oil
1 lb. baby red potatoes
1 fennel bulb, fronds and stem cut off, quartered (preserve leafy greens)
1 onion, peeled and quartered
4 carrots, peeled and cut in 1-inch pieces
2 cups chicken broth
1⁄2 tsp. whole black peppercorns
4 sprigs marjoram
4 sprigs tarragon
Herb Sauce
Makes 1⁄2 cup
1⁄3 cup olive oil
1 Tbs. whole-grain mustard
2 Tbs. shallots, minced
2 Tbs. fresh marjoram leaves, finely chopped
1 Tbs. leafy fennel greens, finely chopped
3 Tbs. fresh-squeezed lemon juice
1⁄2 tsp. salt
plenty of freshly ground black pepper
1⁄3 cup cornichon (gherkins), minced
Season chicken generously all over with salt and pepper. In an ovenproof Dutch oven, heat olive oil on the stove until hot but not smoking. Place chicken, skin side down on bottom of Dutch oven in a single layer (do this in batches as necessary) Cook over medium-high heat until skin is golden brown, 5-6 minutes. With tongs, remove chicken from pan and set aside. Pour remaining fat out of pan and discard when cool. Return Dutch oven to stovetop.
Preheat oven to 375 degrees. Arrange potatoes, onion and fennel on bottom of Dutch oven. Scatter carrots and peppercorns over vegetables. Place herb sprigs in pan, too. Pour chicken broth over vegetables. Arrange chicken over vegetables, in a cramped but single layer. Bring to a boil on the stovetop. When broth is boiling, turn off heat, cover Dutch oven with tight-fitting lid and put in preheated oven. Cook 35-40 minutes until chicken breasts register 160-degrees in thickest part and are cooked through.
While chicken is cooking, make herb sauce. In a medium bowl, whisk together oil and mustard. Stir in remaining sauce ingredients. Set aside until ready to serve.
When chicken is cooked, transfer to a cutting board. Let breasts sit 5 minutes. Remove skin from chicken and discard. Slice chicken in thick pieces. Remove vegetables with a slotted spoon and transfer to a large serving platter. To serve, arrange chicken on top of vegetables. Strain the chicken broth. Ladle some of the strained broth on top of chicken and vegetables to moisten. Serve with herb sauce.
Josie A.G. Shapiro won the 2013 Man-O Manischewitz Cook-Off, is the co-author of “The Lazy Gourmet” and works at the JCC of San Francisco. Her columns alternate with those of Faith Kramer. Her website is www.thechickencontests.com.