Winner, Winner, Chicken Dinner (Seriously)

"A few months ago we could have never dreamed that we would be standing on the podium accepting the Robert Peyton Trophy trophy for winning the 2010 Blog Wars Contest Sponsored by Langenstein's but here we stand. We have to first give kudos to our competition, all of whom deserve to be standing here more than us. We want to thank Simon Cowell, our creative director; Tony Burch, our stylist; James Cameron, our Producer; and most importantly you, the fans...(CUE Instrumental Music)"

In all seriousness, we are very excited about our victory, because we really like the prize. Taking care of the less fortunate has been drilled into our heads since we were old enough to drive (Thanks, Jesuit) The opportunity for our dish to be used to help raise money for Second Harvest Food Bank of New Orleans is easily the greatest thing this blog has ever accomplished. So thank you to all that voted and thanks to Langenstein's for a great opportunity.

Now the story and quick recap of the recipe. Now listen we have left out something very important in this recipe, after you go to Langenstein's and buy the meal (available starting Monday), email us and we will fill in the rest.

Rene has a tagine in his baterie de cuisine, which is a North African braising dish essentially. As you know, braising is the easiest way to really seem like you know how to cook. The idea for the dish was based off a simple Italian dish of braised chicken with olives and rosemary. But doing an Italian dish in a North African cooking vessel was a little too United Nationsy for us. We wanted something that paid tribute to North Africa without requiring you to run to an International Food Market in Kenner.*

Chicken Thighs with Preserved Lemon, Rosemary, Olives, and Onion

It is a basic braise and you do not need a tagine. You sear off the chicken thighs (bone-in preferable) which you have seasoned before hand with salt and pepper. Remove them once brown. Then add in some sliced onions, some garlic cloves (lightly smashed), some olives (de pit and lightly smash), a 1/4 cup of preserved lemon (cubed), a tablespoon of fresh rosemary (chopped). Let all this get comfortable, then deglaze with a cup of white wine and a cup of chicken stock. Bring to a boil, add chicken thigs back in, reduce heat to low, and cook covered for a 45 minutes. Remove cover and cook for another 30 minutes letting the sauce tighten up. Serve over couscous, which is a pasta that needs sauce to make it palatable.

*Please note: In no way are we claiming this dish to be representative at all of North African cuisine which we know almost as much about as space travel.

Can't get enough of us? Who can? Well you can listen to us this afternoon with the charming Chef Mary Sonnier on her Chef Show on WRBH. We will be on the air, as they say, at 2:30. You can listen via the airwaves on 88.3 or online.

Finally get your Valentine's Mad Libs in ASAP. Top 6 entries go up on Monday.