Yesterday, they had these beautiful large leaf heads of lettuce (like Boston Bibb, but not). As soon as I saw them, I said to the girls that I was going to come back for one because they would be perfect for lettuce wraps. I then went off to get lunch. When I came back to grab one, Corinne told me that I inspired her with that thought and started asking how I would make said lettuce wraps. So, in the end, I sent her one of my pages that has my Thai sauces on it and then a webpage with several recipes for braising chicken. She wrote me back this morning with what she did and said that the wraps were "probably one of the best meals I've ever made." So, I asked her if I could post her recipe on my blog! It's sounds wonderful and I cannot wait to give it a try myself!!!! She is putting together a cookbook for the farm which will be released sometime this summer. I will make sure that she lets me know the details so I can post them here so my readers can get a copy if they want!
Shredded Chicken and Vegetable Lettuce Wraps
Contributed by Corinne Burr, Farm
Food Program Associate, CWRU Farm
Ingredients:
For
the shredded chicken:
5 lbs pasture raised chicken (6 full
legs, 3 breasts)
¾ c Apple Cider Vinegar
1 large onion
6-8 cloves garlic
Water
2-4 tbsp Tamari (wheat free soy
sauce)
6-8 sage leaves, whole
A couple dashes of sea salt, pepper
For
the vegetables:
2 zucchini
1 summer squash
2 carrots
1 head broccoli
2 yellow peppers
15 shiitake or 2-3 bunches oyster
mushrooms
1 leek
6-8 cloves garlic
EVOO
sea salt
Tamari
Toasted Sesame Oil
For
the fixings:
1-2 large heads big-leafed lettuce
2-3 avocados
1-2 limes
Directions:
In a heavy-duty large pot, put in all
of the shredded chicken ingredients, adding enough water to just cover the
chicken. Bring to a boil for about 15 minutes.
While the chicken is cooking, dice
all of the vegetables. You want everything to be diced into small chunks, with
the garlic being more finely diced than the rest. The broccoli florets can be
slightly larger as they will pull apart as they cook.
In a large frying pan, sprinkle sea
salt and place over low-medium heat. Pour in enough EVOO to cover the pan and
let heat for 30 seconds, but not long enough that it begins to smoke. Toss in
the leeks, garlic, and mushrooms and let cook for several minutes, stirring
occasionally, until very soft. Then add in the squash and carrots. After those
have cooked for several minutes, add in the rest of the vegetables and continue
to cook, mixing occasionally. Pour on some tamari and a touch of sesame oil as
needed. Continue to cook until everything becomes quite soft, and begins to
resemble sort of a vegetable stuffing. This can probably continue cooking while
you move onto the next step with the chicken.
The chicken should be ready by now.
Remove the chicken from the pot onto a pan or plate, and let the stock continue
to boil for another 15 minutes, uncovered so that it reduces. With two forks,
removed the skin from the chicken and then pull the meat apart. As you shred
the meat, place it in a bowl.
Once the stock has reduced and the
chicken is all shredded, turn off the stove and add the chicken back into the
pot, letting it mix back into the stock.
The final steps are the lettuce and
the garnish. Gently tear off the full large leaves of the lettuce and rinse
them, stacking them on a plate as you go. Cut the limes into eighths, and slice
open the avocados.
When the vegetables are cooked,
transfer to a bowl. Place the pot of chicken, the bowl of vegetables, the
limes, the avocados, and the lettuce on the table and let everyone construct
their own wraps, layering the vegetables, the chicken, and avocado slices on the
lettuce, then drizzling with lime juice.
Easily serves 4-6
(shredded chicken recipe adapted from
Rachael Ray’s)
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