Epicurean Charlotte

Food & Wine Magazine


November/December Recipes

Hot Treats for the Holidays

Chicken With Fennel And Tuscan Kale
courtesy Chef Alyssa

• 3 chicken breast
• ¼ c flour
• 2-4 tbsp clarified butter
• ½ fennel bulb, thinly sliced
• 5 leaves lacinato Tuscan kale, de-stemmed and sliced
• 1 sprig rosemary, coarsely chopped
• salt and pepper to taste
• ¼ c white wine
• ½ c chicken stock
• 1 tbsp butter, softened

Season chicken with salt and pepper and dredge in the flour. Melt 2 tbsp of clarified butter over medium-high heat. Add the fennel and cook until golden brown. Add the kale and cook down until wilted; season with salt and pepper. Remove from the heat and set aside. Wipe out the pan, then melt the remaining clarified butter. Add the chicken breasts, leaving 30-45 seconds between each breast. Cook chicken until golden brown on one side, then flip the chicken and give it about 2 minutes on the opposite side. Add the white wine and deglaze the pan. After about 30 seconds, when the alcohol is cooked off, pour in the chicken stock. Bring to a boil and reduce the liquid by half. Add the fennel and kale mix and warm with the chicken. Add the rosemary and a sprinkling of salt and pepper and allow the sauce to come to a boil. Remove the chicken and place onto the serving plate. Once the sauce reaches the desired thickness, turn off the heat and swirl in the softened butter. Spoon the sauce over the chicken breast and garnish with extra rosemary and/or fennel fronds.


Eggplant Parmesan
Chef Giosue Coppola • Portofino’s Ristorante Italiano E Pizzeria

• 1 large eggplant, peeled and cut into ⅓-inch slices
• 2 eggs, beaten
• 1½ c seasoned dry bread crumbs
• ¼ c olive oil
• 3 c spaghetti sauce
• ½ lb shredded mozzarella cheese
• ⅓ c grated parmesan cheese

Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices and let stand for 30 minutes. Rinse and pat dry. Dip each eggplant slice in the beaten egg and dredge with breadcrumbs. Heat the oil in a heavy skillet. Over medium high heat, fry the eggplant in hot oil for about 2 minutes on each side until golden brown. Drain on absorbent paper. Preheat the oven to 350°F. Arrange half of the eggplant slices in the bottom of a baking dish sprayed lightly with nonstick spray. Spread half of the sauce over top. Sprinkle with half of the mozzarella and half of the Parmesan. Repeat layers. Bake for 20 to 25 minutes or until mixture is bubbly.