"Much-heralded Star Deli slow-cooks
its own tender temptations"

— Danny Raskin

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ELI Holiday Trays &

•

2 cups sliced red or Bermuda
onions
2 tsp. minced garlic
2 Tbsp. dried parsley flakes
4 cups thin-sliced apple wedges
2 cups dry white wine
2 cups chicken broth

Pound chicken breasts until thin,
or cut horizontally into thin slices.
Season chicken to taste with salt and
pepper. Dredge the breasts in corn
flour, and set aside. Heat the oil in a
large skillet over medium-high heat
until hot. Add the floured breasts,
and saute on both sides until lightly
browned (you'll have to cook the
breasts in batches).
Remove the cooked breasts to a
dish, and set aside.
Add onions and garlic to the skil-
let (do not clean skillet first), and
saute until softened, about 6 min-
utes. Sprinkle the parsley over the
onions.
Return the chicken to the skillet,
and pour the broth and wine over
(if your skillet isn't large enough,
use two, or transfer everything to a
larger pot). Arrange the apples over
the chicken.
Bring the liquid to a boil, reduce
the heat and cook until the liquid
is reduced and slightly thickened.
Adjust seasonings, and serve
the chicken with sauce and fruit
spooned over.
Makes 6-8 servings.

CHICKEN WITH
TOMATOES AND BASIL
21/2 lbs. boneless, skinless chick-
en breasts
salt and pepper to taste
3 Tbsp. olive oil
1 cup chopped onions
2 tsp. minced garlic
2 14- to 15-oz cans chopped
tomatoes or 10 fresh chopped
Roma or plum tomatoes (skin on)
2 cups red wine
2 Tbsp. tomato paste
Y2 cup shredded or thin-sliced
fresh basil leaves

Trim the visible fat from the
chicken breasts, and season with salt
and pepper.
Heat the oil in a large skillet over
medium-high heat. Add the chicken
breasts, and cook until browned on

both sides. Remove the chicken to
a plate, and set aside to make the
sauce.
Add all the remaining ingredients
to the skillet, except the basil, and
cook, stirring the sauce until the
tomato paste is dissolved into the
sauce.
Return chicken to the skillet,
bring to a boil, reduce heat to sim-
mer and cover. Continue cooking
the chicken for 10-15 minutes,
until cooked through. Transfer the
chicken to a serving platter or to
individual plates, and serve with
sauce spooned over and sprinkled
with plenty of basil.
Makes 8 servings.

ROASTED SEA BASS
WITH EGGPLANT AND
PINENUTS
2 Tbsp. olive oil
2 cups chopped onions
1 tsp. minced garlic
1 medium bell pepper
1 tsp. dried oregano
4 cups 1/2-inch diced unpeeled
eggplant
1 bay leaf
kosher salt and pepper to taste
1 to 2 Tbsp. hot red pepper
sauce (such as Tabasco)
1 /2 cup pine nuts or pignoli,
lightly toasted
2 lbs. sea bass, cut into 4-6
pieces
additional olive oil (garnish)
fresh lemon wedges (garnish)

Heat the oil in a large nonstick
skillet over medium-high heat. Add
onions, garlic and bell pepper, and
saute until softened. Add oregano,
eggplant and bay leaf, and bring to
a boil. Reduce heat and cook, stir-
ring often, until the flavors are well
combined, about 10 minutes, Add
the salt and pepper (to taste) and
the hot pepper sauce. Stir in the
pine nuts.
Arrange the fish in the skillet,
spoon the sauce over, cover and
cook 8-12 minutes, depending on
the thickness of the fish, until just
cooked through. Serve hot, drizzled
with more olive oil and with lemon
wedges on the side.
Makes 6 servings.

All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .

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September 4 • 2014

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