A Surprising Pair
This is my first post in the new category of Flavor Combinations. Some foods work so well together that they become classic pairings. A combination has to work on many levels for this to happen: there should be a transition between sweet and savory; there should be a combination of both “high” and “low” notes in the two flavors; the combination should allow for other flavors to be introduced into the mix; and finally, there should be no “clash” in the flavor. This last item is hard to define, but you know it when it happens.
It is hard to predict ahead of time what will work and what won’t. The truly classic combinations seem to transcend the flavor of the individual ingredients, almost creating a whole new flavor. I am always surprised when I discover a new combination; it seems as though they come out of nowhere. Never was this more true than when I learned about the combination I present to you today: Rosemary and Vanilla.
Even on the surface this seems like an odd pair. Vanilla is something that is almost entirely in the realm of sweets, whereas rosemary is entirely a savory herb. You would never dream of adding vanilla to a roast; nor will you find rosemary-flavored ice cream on your supermarket’s shelves. But when you add the two together, something magical happens, and it seems the pair will work in nearly any cooking environment.
For instance, in baking, I often use chopped rosemary and a teaspoon of vanilla in biscuits. (For an easy biscuit recipe, see my post on easy pizza crust). I really enjoy these for breakfast, as do the kids.
But where this pair works best is in flavoring savory dishes, most notably chicken. Because chicken is so neutral a flavor, it makes the perfect vehicle for this mellow but powerful flavor. What I like to do is braise chicken thighs in a combination of white wine and chicken broth, nicely flavored with our dynamic duo.
You will need about 8 chicken thighs, from which you will remove the bones. Chicken thighs have only one bone, and it is easily removed. Simply slit the back of the thigh with a sharp knife, and cut away the meat carefully. If you are like me, you will completely butcher the first two thighs, and after that it will be really easy. Remember to keep the bones!
In the bottom of a large frying pan add a few tablespoons of vegetable oil, and heat this on the stove top. While it heats up, season your chicken with salt and pepper. When the oil is hot, put the chicken thighs “top down”, with the non-cut side being heated. When the chicken can be moved easily without tearing the skin, they are done carmelizing; don’t pull them away too early or you’ll lose the skin. After the chicken has been removed, add the bones to the pan, and cook these for a while. They will add a bunch of flavor to the dish.
When the bones are done cooking, remove them and add two roughly-chopped carrots and two roughly-chopped onions, and cook them on lower heat until they soften up a bit. When these are done, add a splash of white wine, and scrape the brown bits off the bottom of the pan. These bits are absolutely loaded with flavor!
Add the chicken and the bones back into the pan, and pour in the rest of your wine — about half a bottle in total is what you will need, depending on the size of the pan. Also, some chicken stock is a great addition to the mix; you may need to reduce the amount of wine to make room. Finally, add a healthy teaspoon of vanilla extract (or the seeds from a vanilla pod), and the needles from a sprig or two of rosemary.
This will now simmer, covered, for abour 45 minutes while the aroma drives the neighborhood crazy!
Once the chicken is done cooking, remove everything from the liquid and turn up the heat. When the liquid is reduced to about half or less and has thickened somewhat, check the flavor and adjust with salt and pepper as needed. Pour this sauce over your chicken, served on rice, for an amazing meal! Once you taste how the rosmary and vanilla work together, I think you’ll be looking for other ways to work these into your cooking repertoire!
Yours in Good Taste,
Erik Christensen