Favorite Line in Movie: “A thing is a thing, not what is said of that thing.” (A note on the dressing room mirror).
Let the food and film festivities begin as we count down to the Oscars! Have you seen Birdman or (The Unexpected Virtue of Ignorance)? This complicated yet captivating movie effectively captures the struggle of Michael Keaton’s character to reclaim relevance by starring in a New York theatrical production in an effort to shed his super-hero-box-office-hit persona, Birdman. How fitting that the setting for the play within the film mainly takes place in the kitchen! Alcohol is the dominant ingredient in the movie. However, Riggin (Michael Keaton) tosses a chicken from his refrigerator in an emotional scene onstage. Yes, I am sure you notice the irony of Birdman throwing away poultry. And perhaps it is a bit of a subtle foreshadow. So what is the perfect pairing of alcohol and chicken? Chef Fabio’s Drunken Chicken, of course! Here is the recipe below. And please follow me on my twitter handle @mcsweeney. This week I will be working and tweeting at Vanity Fair Social Club in LA (#VFSC) and will provide lots of delicious tidbits on food, fashion, film and social media trends.
Which movies did you enjoy?
Savor the day!
By Fabio Vivian
Fabio’s Italian Kitchen (page 181)
- – 1 whole chicken, cut into 8 pieces
- – Salt and pepper
- – 1 tsp. paprika
- – 1 tbsp. flour, plus extra for dusting
- – 1⁄2 cup olive oil
- – 1 tsp. dry oregano
- – 1 lb. pearl onions, trimmed and peeled
- – 6 cloves garlic, halved
- – 3 cups white wine
- – 1 1⁄2 cups chicken stock, plus a bit more on hand just in case
- – 2 sprigs tarragonDirectionsSeason the chicken with salt, pepper, and paprika, then dust it with flour. Heat the oil in a deep sauté pan, add the oregano, and brown the chicken on all sides, about 10-15 minutes. Remove the chicken from the pan and set aside.Add the onions to the pan with the chicken drippings and season with salt and pepper. Cook over medium heat, and when the onions begin to caramelize, add the garlic and cook until it is golden brown.Add the wine to deglaze the pan, scraping up any brown bits stuck to the bottom with a flat wooden spoon. Put the chicken back in.Add 1 1⁄2 cups of the chicken stock and the tarragon and bring the mixture to a boil on high heat. Reduce the heat to a simmer, cover the pan, and cook, turning the chicken pieces over a few times, until cooked through, about 30 minutes. The meat should come off the bone easily when pulled with a fork. If necessary, add more stock as the chicken cooks to keep it from frying out or frying.Take the chicken out of the pan again. Remove the tarragon sprigs and add the remaining tablespoon of flour. Whisk the sauce until it has no lumps.Put the chicken back in the pan and cook for 2 more minutes.