A simple dish that tastes decadent and fresh all at the same time. Sorrel Chicken.
Inspired by my time in Louviers, France, in Susan Herrmann Loomis’ kitchen, Susan introduced me to an herb I had not grown in my herb garden until this year – Sorrel. A lovely citrus flavor large oblong leaf of a plant, the magic it brought to this simple wine sauce made an impression on my tastebuds.
Sorrel Chicken placed on top of angel hair pasta
Since cooking the recipe in 2018 in France, I have enjoyed it multiple times, and am excited to share it with you today. Having grown my own sorrel in the garden this year, I don’t foresee ever not having it readily available again. Use in fish dishes or any other dish in which you want a lemon sauce without the lemon, and you will be delighted with the burst of flavor this simple herb provides.
Today is also the debut of my new kitchen. For two years, I was fortunate to have a kitchen in my rental that enabled me to cook easily in front of a camera. Now, in my very own home and after a month of renovations to the kitchen, while the stovetop may not be in the island as it used to be, I am excited to share with you my new space.
Look for a detailed post in October, actually TWO detailed posts, as I will give viewers and readers (TOP Tier subscribers only) an exclusive tour of my kitchen and share why I chose to welcome a La Cornue Cornufé 110 stove in Provence Blue into my sanctuary. Needless to say, it is a dream come true.
But first, and most importantly, the premiere of Season 3 of The Simply Luxurious Kitchen! And because I had promised to begin each season on the second Saturday in September, and this year I am behind by one week due to the kitchen construction, enjoy the first two episodes of Season 3 today. Click here for episode #2 – Herbed Gougères when you have finished viewing this episode.
The entire first episode is below, and this year, I have added two new components to each episode:
Just Made Available! Digital Cookbooks for Each Season of the Show! If you are looking for all of the recipes for each previous season in one easy to find place without having to click through each episode for each season, I now have available a Digital Cookbook for Seasons 1 & 2 ($8). Shop here. (Note: All TOP Tier ad-free subscribers can download these cookbooks for free, and grandfathered/mothered ad-free subscribers, you too will be able to access them for free – we have had to tend to a small glitch, but it will be worked out soon. My apologies for the delay.)
I do hope you enjoy the premiere. 🙂
~NOTE to readers who cannot see a video below: Be sure to turn off your ad-blocker if you use one as you will not be able to see a video at all if the ad-blocker is in use.
~Tour my full kitchen and learn all of the details and my approach to this new space. I am so tickled with how it was customized and transformed this summer (2020). (be sure to become a TOP Tier subscriber to be able to view the tour post.)
An Everyday Luxury
—Gardeners’ World on BBC, via BritBox and Amazon Prime
Links from the Episode
- Sorrel seeds from Johnny’s Seeds
- My time attending Susan Hermann Loomis Cooking Class in Louviers, Normandy, France
- View the recipe for today’s episode at the end of the post.
~View Episode #2 of this season here. Gougéres!
~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen! Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed. Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes. And see the most recent shares since Season 1 wrapped up as viewers began to explore the recipes in their own kitchens. Over the past year, the croissant recipe (Season 2, Episode #6) was the most popular. Have a look below at a handful of pics shared by readers/viewers on IG, and be sure to share your next experience in the kitchen exploring one of TSLK recipes.
- 4 chicken thighs bone-in, skin-on
- 3-5 ounces pancetta thickly diced
- 1-2 Tbsp extra virgon olive oil for the pan
- 1-2 medium sweet onions sliced thinly
- 3/4 cup dry white wine select a wine you will be enjoying with your meal
- 2 bay leaves fresh if possible, dried works well also
- 2-4 cups fresh sorrel leaves roughly chopped (substitute with lemon zest and juice – 1-2 lemons)
- 3/4 cup crème fraîche heavy whipped cream is a substitute
- fleur de sel & freshly ground black pepper for seasoning
- Using a Dutch oven or large skillet fitted with a cover (to use later). Over medium heat, add the olive oil and then the pancetta to brown.
- Remove the bacon from the pan and set aside. Season (salt and pepper) and pat dry the chicken thighs. Place the thighs into the skillet/Dutch oven to brown on both sides, but not to cook through. About 4-5 minutes on each side. Don't forget to season the second side. When all sides are brown, remove the chicken from the pan and set aside. (While the chicken is browning, chop up your onions.)
- Add the onions to the same skillet. Stir intermittently, about 8 minutes until they are nearly translucent and soft. Still over medium heat, add the white wine to the skillet with the onions. Scrape the brown pieces stuck to the pan so they become loose (do not remove). Add the bacon and the chicken back to the pan with the onions. Add the bay leaves and bring to a boil. Once boiling, immediately reduce to medium. Cover the skillet/Dutch oven and cook over medium heat until the chicken is cooked through. Approximately 20 minutes in total, flip the chicken after 10 minutes have passed.
- While the chicken cooks on the stovetop, find your sorrel (whether picked fresh from the garden or from the store). Chop roughly.
- Once the chicken is cooked through, remove the chicken from the pan and place on the intended serving platter. Remove the bay leaves and bring the sauce to a medium-high boil. Keep the until the sauce reduced by about half and is thick. Then stir in the crème fraîche, and warm up the sauce until it is steaming as initially the crème will cool the sauce.
- Stir in the chopped sorrel to the sauce and let it incorporate for about 4-5 minutes. The sauce will change color to a light, olive-color green. This is good. Your sauce is gaining the flavor of the sorrel – a citrusy, lemon flavor.
- Taste the sauce and season as necessary, and add more salt and/or pepper if needed.
- Place the chicken and the juices on the platter back to the sauce. Let the chicken be covered with the sauce to warm them thighs back up. Cooking over medium heat, this should take about 3-5 minutes.
- Now it is time to dine! Place the chicken on a platter, spooning the sauce over the thighs. An option is to cook pasta and place the chicken on top of a bed of pasta. The sauce is ample and will taste wonderfully with the chicken and the pasta.
~Beginning on October 1, 2020, a significant change and much anticipated improvements in engagement will be coming to TSLL blog. Only subscribers will be able to view more than five posts a month along with other exclusive content (Shannon’s Home & Garden Tours, Giveaways, Saturday Ponderings, etc.). Learn all about TSLL’s Soft Paywall here.