The Dining Dish blog is Dara Bunjon's take on anything food, both national and in her hometown of Baltimore. Warning: this food blog can be harmful to your waistline.

Monday, February 11, 2013

Is Honey Truffled Chicken my most famous dish?

The question presented to me was what dish are you famous for and my answer is my brisket.  People rave about it, want the recipe and stand by my side when I make it.  But you ask why the title of this post states Honey Truffle Chicken?  The reason is there is no set recipe for my brisket, each time it is slightly different depending what I have on hand, it is what I call a dump dish. 

If you are a fly-by-your-seat-of-your-pants cook like myself then you will understand why there is no official recipe, no measurements but here goes. Obsessive compulsive personalities this is not for you but the Honey Truffle Chicken recipe below is right up your exacting obsessions. 

Dara’s Brisket:
The recipe is braising a flat cut brisket (size up to you- I trim a lot of the excess fat at the top but leave some), mirepox (onions, carrots, celery), mixed Italian dry seasoning, green and/ or red peppers, mushrooms (fresh and/or dry), wine (red or white), soy sauce, tomato (fresh, paste, sauce, marinara or a combo of any of these), homemade chicken stock, fresh basil or pesto, anchovies, garlic, salt, pepper, water and sealing it up tight, really tight  and cooking it in a 350 degree oven for a minimum of 2 ½ hours to 3 ½ hours. I may or may not have all these ingredients on hand so I dump what I have. 

When finished cooking remove the brisket from the juices and let it rest.  There will be shrinkage of the roast (you remember Seinfeld’s episode on shrinkage) so do not get concerned.  Meanwhile strain the juices and toss all the veggies and solids and reserve the juices.  Slice your brisket thin against the grain and put it back in its own juices.  Reheat to serve that day or refrigerate or freeze for later use.  When the brisket is gone you still might have the juices, don’t toss, save it for a base for a beef soup or stew. I like serving this with sauteed haricot verts and egg noodles.

I’m almost famous for my Honey Truffle Chicken…it hasn’t knocked the Dara’s Brisket out of the top position but I’m willing to share.  This is a simple dish, always wows and gets raves. So I guess this post is a 2fer. 

Honey Truffle Chicken – serves 4

Chicken will need to marinate a minimum of 8 hours up to 24 hours.  The sweet aromatic chicken goes well with a wild rice blend with dried cranberries, mashed  or roasted potatoes and a simple side salad with a bright vinaigrette.



3/4 cup honey
3/4 cup chicken stock
2 tablespoons to ¼ cup of truffle oil (depending on strength & how much you like truffle oil)
¼ cup fresh thyme leaves, chopped
1 to 2 Tablespoons freshly ground black pepper
2 teaspoons Kosher salt or fine sea salt

4 pounds fresh chicken parts (whatever is your favorite)


1.       Mix the marinade together and blend the honey, chicken stock, truffle oil, fresh thyme leaves, pepper and salt together. 
2.       Wash and pat dry your chicken parts.  If you are using both breasts and thighs I like to cut the breasts in half if they are really large. Feel free to trim any excess fat that usually appears on the the thighs.
3.       Combine the marinade and the chicken parts in a non-reactive container: Plastic tub, food storage bags etc.  Make sure the marinade coats the chicken well and put in the refrigerator for a minimum of 8 hours not to exceed 24 hours.
4.       Preheat your oven to 350 degrees. 
5.       Pull the chicken from the refrigerator and let it come to temperature for 30 minutes for a more even cooking.
6.       Line baking sheets with foil or parchment paper for easier clean up. Place the chicken parts on the lined baking sheets.  You want to cook about 30 to 40 minutes until you reach an internal temperature of 165°. Use an instant read thermometer.  Let the chicken rest for five minutes and serve.

Remember a recipe is a guideline - feel free to adjust to your tastes.

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