In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

This chicken braise -- flavorful, rich, hearty -- is always in season

Nealey Dozier

JewishWorldReview.com | This recipe combines two of my great culinary loves: flavorful, inexpensive chicken thighs and rich, hearty braises. A braise might sound like more of a cold-weather meal, but I really love this savory combination all year round -- plus it's an easy one-pot dinner for weeknights. To help shout "summer braise" from the rooftops, I have added a plethora of bright bell peppers and sweet red onions.

What I love most about a braise is that it's so forgiving. In fact, once you've mastered the technique, you will never need to use a recipe again. Brown the meat, saute some vegetables, deglaze the pan, and simmer -- that really is all you need to know!

For a long time, I would break down a chicken into its various parts whenever I made a braise, but then I fell in love with chicken thighs and have never looked back. Use whatever you want, though: thighs, breasts, wings or drumsticks. And when it comes to vegetables, anything you have on hand should work. I am addicted to bell peppers and put them in anything I can, but summer corn, zucchini, tomatoes and green beans would all taste great.

I used chicken stock (because I always use chicken stock), but a good vegetable broth or even water would do in a pinch. White wine vinegar is my go-to for deglazing the pan because I love the extra punch it gives, but regular white wine or any mild vinegar would do. Once the chicken braises, the last step is to reduce, reduce, reduce. This final step really concentrates the flavors of the sauce, making it perfect for drizzling over chicken and dousing over rice. It's addictive!

There is nothing revolutionary about this easy, breezy braise. It's just good, classic comfort food. And comfort food, as well all know, is always in season.


SERVES: 4 to 6

  • 6 to 8 boneless, skinless chicken thighs
  • Wondra or all-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • Neutral cooking oil (such as canola, peanut or safflower)
  • 3 bell peppers, cored and cut into 1/4-inch strips (assorted colors) 1 large red onion, cut into 1/4-inch strips
  • 3-4 large garlic cloves, peeled and smashed
  • 1 teaspoon Dijon mustard
  • 1/4 cup plus 1 tablespoon white wine vinegar, divided
  • 2 cups chicken stock
  • Cooked white rice, to serve


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Pat chicken thighs dry with paper towels. Dust the tops with a light coating of flour and season with salt and pepper.

In a large braising dish or Dutch oven, heat a few glugs of oil over medium-high heat until shimmering and hot. Working in two batches, add the chicken -- seasoned side down -- and sear until golden, about 3-4 minutes. Before flipping, dust the other sides with flour and season with additional salt and pepper. Flip and continue searing. Remove to another plate and set aside.

Lower the heat to medium and add another tablespoon of oil if needed. Add the peppers, onions, garlic and mustard to the pan, and cook until vegetables begin to soften, about 5 minutes.

Increase the heat to high. Pour in 1/4 cup vinegar and cook until most of the liquid has evaporated, scraping the bottom of the pan to loosen any brown bits that have formed. Add the seared chicken and the chicken stock and bring to a boil. Reduce heat to a simmer, cover, and cook until chicken can easily be pulled apart with a fork, 30-35 minutes.

Transfer the chicken to another plate and tent with foil to keep warm. Add the remaining tablespoon vinegar to the cooking liquid. (If you love vinegar, add two.) Increase the heat to high and cook at a rapid boil until the sauce is thickened and reduced by half, about 10 minutes. Season with salt and pepper. Nestle the chicken back in the pan and cook until heated through. Serve with cooked white rice.

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(Nealey Dozier is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to: kitchn@apartmenttherapy.com.)

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