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Finally again a Captain’s Dinner: Chicken in Vermouth on his return

May 15th, 2018 | main dishes

In our family calendar there are days marked with two letters and a laughing smiley. There are also days marked with a crying one. The letters are the initials of my dearest, obvious what the emojis stand for: Signing off and on, that’s how it is called in shipping terms. It means to come home and to go aboard a ship. Today the emoji is beaming in our calendar!

My beloved captain comes home! Finally! Some months of service lie behind us. We could shorten this time a bit with my ten day’s visit on board. At least. Now he is sitting in the airplane and I am heading off to meet him at the airport. Always the same excitement before I leave: What clothes to take on, hopefully there will not be any traffic jam, the brown handbag or the black one, is everything tidy and prepared? Our children always are amused about my excitement. I am much too early at the airport as often before and it takes endless moments until the sliding doors open and release him into his vacations. A little bit like in those dating show called Herzblatt [sweetheart], if anybody recalls it.

Driving back home from the airport I have always to concentrate on driving to avoid red traffic lights and not to make a wrong turn. Although we talk to each other almost daily via telephone, it is always exciting to be together again and to talk face to face. High potential for being distracted…

In culinary terms intense weeks lie ahead now. To be honest, my cooking is more costly and experimental when our family is complete. And, of course, we have much more guests during vacations than the other time. That’s exactly the difficulty in living with a seafarer, long separations followed by a few weeks fully packed with everything possible. Our agenda always is a tight time schedule.

And what does the Captain’s wife cook the day of his coming home from sea? Of course! The same dish she prepared the day he was invited fort he very first time for dinner, what else? Chicken in vermouth-cream!

Chicken in vermouth cream

(4 portions)

1 poulard (2 kg) or 4-6 chicken legs
cut the chicken legs from the trunk, then cut the breast down to the bone, cut off the breast bones with the scissors so that the wings stay in place
Salt, pepper from the mill
1 ts Paprika powder
2 garlic cloves, pressed
season the meat with salt and pepper, rub with paprika and garlic
1 bunch of thyme
defoliate some stalks, leave some completely
5 TS butter
melt in the roasting pan, fry chicken pieces in it, add thyme, pour
200 ml of dry vermouth (I use Noilly Prat)
stew at 225 ° C in the oven without lid for 10 minutes. add
2 stalks of celery, diced
500 g meat tomato, diced
let stew for 30 minutes, occasionally sprinkle with stock
turn up the temperature to 250° C, add
150 ml of cream
sprinkle and brown for another 10 minutes
serve garnished in the roasting pan with remaining sprigs of thyme

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After all that festive roasts and gourmet buffets we feel like cooking something pretty simple. Outside it’s cold and dark and new year still seems to be a bit unreal and strange. Could there be anything better than a fine warming stew with an almost forgotten vegetable, the turnip?

 

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November 2nd, 2017 | collaboration

Frankfurt book fair: Captain’s Dinner cooked on stage of the Gourmet Gallery!

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