Chicken Thigh Hungarian Plum sauce
Chicken Thigh 5oz (141g) 1 ea
Olive Oil to coat
Salt to taste
Hungarian Plum sauce
Beaver dum pepper 2.75oz (78g) 1 ea
Golden Plum 12 3/4oz (364g) 3ea
Water 2 cups roughly
Salt to taste
Purple Kohlrabi 3oz (86g) 1ea
Purple Japanese eggplant 2oz (50g) 1ea
Rainbow Swiss chard 3.70oz (103g) 2 stems
Purple Trumpet beans 1.45g (41g) 10ea
Wax Beans 1oz (31g) 5ea
Onion (60g) 1/4 of an onion
Cooking the chicken thigh
- Preheat oven to 435F ( 224C) yes I am aware I have mine at 450F, but my oven sucks for heating
- Grab your chicken and coat with olive oil and sprinkle salt all over
- Place in oven for 35 mins
- In the meantime, move to next task.
- You are going to add this to the sauce and veggies together when done
Making the Hungarian Plum sauce
- Slice your Plum in half and twist off seed ( not like my video.)
- Rough chop it with your knife and set aside until needed
- With your knife, you are going to slice the top of the pepper and then take the stem off the top
- Now slice in half and make strips or just rough chop it with seeds, remember the smaller the pieces, the quicker it is going to cook.
- Preheat your skillet and grab a some water
- Add your water when hot, add the plums and peppers in
- Bring to a boil
- Once it comes to a boil cook for another five mins, or until pepper is soft
- Place in blender and blend until smooth
- Set aside until needed.
Doing the veggies
- With your knife, you are going to take off the top of the eggplant and quarters, set aside until needed.
- With your swiss chard just strip it and shredded it real quick, it won’t matter about the size honestly
- With your hands just pull from the top of the stem for wax beans and strip it. To extract the beans and then set aside until needed.
- With your knife, slice the beans on a bias while taking off stem
- Grab your Onion ( you are not going to have that big of an onion, let us be honest! )
- Slice into julienne and set aside until needed
- With your knife or peeler, peel of the skin off the kohlrabi and with thin slice using a mandolin.
- Using the same pan that you used for the sauce, just add olive oil and your onions, kohlrabi, and cooked until transparent.
- Once you have done that, deglaze with Hungarian plum sauce and add the rest of the ingredients, but the Swiss chard
- Your chicken should be done, pull it out and add to the pan
- Let the sauce reduce and baste the chicken with sauce.
- At the end add the swiss chard and fold it in while stove is turned off
- You can add your chicken back in the oven to bring back crispiness if you like
- Dinner or lunch is served!
Cutting the golden plum
You can cut it in half and twist it, I don’t know what I was thinking haha, perhaps the fruit was too firm.
Cutting it into small pieces and putting in for a 25 mins cooking will turn into mush, you want to have larger pieces if you want to maintain texture.
Do I have to use golden plum? Can I use other fruits?
Sure can! You can use any other kind of stone fruits, just have to season it with less salt or sugar or vice versas.
Do I have to use purple kohlrabi?
No, you don’t have to. You can replace it with green kohlrabi, or if you can’t find it at all just drop it, it’s just a little-added flavor.
Do I have to use Purple Trumpet?
No, you can use green beans, there is no way you’ll find them other than the summer just saying.
Beaver dum Pepper I can’t find it?
YOU AND ME BOTH! Haha, it’s hard to find so I would just another pepper, which I should mention it won’t be Hungarian anymore.
Wax beans, can I use other beans?
Sure can! Heck, add more! I would us navy beans, OR! Mung beans love the green color!
Do I have to do chicken thighs?
No, I like chicken breast the best, I just don’t like wasting food, so I had to use it in something.
What if I can’t find one of these ingredients?
Most of these ingredients are only in the summer, so you can leave it out if you want don’t waste time trying to find something that’s not in season.
How to cook this for 25 to 1000 people?
Ok, so if I was doing this for 25 people and most the time when you have a party at home this is easy. It just requires you to have the right pan and a couple more sheet pans; that’s it!
Repeating the same process with seasoning and add to the sheet pan putting the same oven timing and everything.
Here is the difference, you’ll need to use a Stainless Steel Rondeau Casserole. Forget putting the chicken in the pot, but if you are just unsure and afraid that you will have uncooked chicken, just put the chicken in the pot. I’m just trying to maintain the crispiness of he chicken.
If you put the chicken in the pot, skip the part of putting the chicken in the oven again. It’s a waste of time pulling out 25 chicken, slipping everywhere, causing a mess and I bet you’ll be swearing my name in your head F%*& NICOLAS! Let’s just avoid that mess.
It’s just to regain crispiness to the chicken if you want this.
For executing for 1000
My question for you is:
Do you see yourself cooking for your family or friends for a get together?