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Southeast
Asian Shrimp Broth
Thai Basil
Risotto with Shrimp
Coconut Braised Chicken and Purple Potatoes
Poached Striped Bass with Leek, Carrot and Rice
Noodle Soup
Norman Van Aken’s Stuffed Chicken Breasts
BEVERAGE NOTES
Singha Malt Beverage: This richer version of beer features a
pleasant bitterness and the malty flavors make it a great foil for spicier
dishes, especially the zesty soup, tom-yum. Its dark flavors help add
contrast to crisp, citrusy dishes.
Domaine La
Doucett-Sancerre “Comte La Gondo”: Sancerre is actually sauvignon
blanc grown and produced in the Sancerre commune at the edge of the Loire
valley. A very rich style of sauvignon blanc, without the ‘gamey’ flavors
of Bordeaux blanc, like grass, herbs, sulfur. |
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Coconut Braised Chicken and Purple Potatoes
Serves 4
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8 free range or organic
chicken thighs, skin on
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1 large yellow onion, sliced
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5 stalks of celery, sliced ¼-
inch thick on the extreme bias
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1 quart Southeast Asian
Shrimp Broth
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1 cup coconut milk
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4 medium sized purple
potatoes, peeled and cut into ¼ inch slices
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Juice of 2 limes
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Grapeseed or canola oil for
cooking
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Kosher salt and freshly
ground black pepper
In a small stock pot coated
lightly with oil over medium-high heat, season the chicken and place in
pot to sear on both sides (chicken will not be fully cooked). Remove
chicken thighs and set aside on a plate. Add onions and celery to the
pot, sauté until softened and then add stock and coconut milk. Add back
chicken along with any accumulated juices. Season with kosher salt and
freshly ground black pepper to taste. Bring to a simmer and cook for 1
hour until chicken is almost falling off of the bone. During the last 15
minutes add the potato slices. Add lime juice and check again for
flavor. Serve in a large bowl, family style, or small bowls.
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