Cookbook # 32 - The Joy of Cooking (2019)

I own two editions of the The Joy of Cooking by Irma S. Rombauer and, in later editions, the family members who are carrying on her legacy. This one, from 2019, is the ninth and most recent. I also have the fourth edition, from 1951, which I inherited from my mother, who presumably got it as a new bride when she married my dad in 1952. (It was originally published in 1931, a fact I didn’t know until I looked it up two minutes ago.)

This is the closest thing I own to a cooking encyclopedia. In poring over it, I looked for recipes that struck me as classic American home cooking that wouldn’t necessarily appear in the more specialized books that make up most of my collection, and I made a dinner of Chicken Breasts Baked on a Bed of Mushrooms and Glazed Root Vegetables. Both were good, solid dishes, and I was impressed with how tender the chicken breasts turned out.

Chicken Breasts Baked on a Bed of Mushrooms

For well-browned, crisp chicken skin, heat 1 T vegetable oil in a skillet over medium-high heat and brown the chicken, skin side down, before placing on top of the mushrooms. (I did this, but sadly attempted to lift the chicken too soon, so a lot of the skin tore off and stuck to the pan, hence my surprise at how tender it turned out without a full blanket of skin to protect it.)

Position a rack in the center of the oven. Preheat the oven to 400 F. Lightly oil a baking pan or shallow baking dish just large enough to hold the chicken pieces in a single layer.

Place in the bottom of the baking pan:

• 1 lb mushrooms (any type or mixture), sliced

Add to the pan:

• 1 ½ c dry white wine, low-sodium chicken stock, or a combination

• 3 garlic cloves, thinly sliced

• 1 T fresh thyme leaves or 1 tsp dried thyme

• ¼ tsp salt

• Black pepper to taste

Trim any excess fat from:

• 4 bone-in or boneless chicken breasts, skin left on (about 2 lbs)

Season with:

• 1 ½ tsp salt

• ½ tsp black pepper

Lay the chicken breasts skin side up on top of the mushroom mixture. Brush lightly with:

• Olive oil

Bake, uncovered, until the internal temperature of the chicken reaches 160 F, 35-45 minutes

Using a slotted spoon, transfer the chicken and mushrooms to a plate, arranging the chicken skin side up on the mushrooms. Pour the pan juices into a small saucepan and skim off the fat with a spoon. Add:

• ½ c low-sodium chicken stock or broth

• ½ c heavy cream

Boil over high heat until reduced to about 1 cup or until slightly thickened. Taste and adjust the seasonings. Spoon some of the sauce over the chicken and pass the rest separately. If desired, sprinkle the chicken with minced parsley.

Glazed Root Vegetables

Combine in a heavy saucepan:

• 1 lb root vegetables, such as carrots, turnips, parsnips, celery root, rutabaga, salsify, potatoes, or sweet potatoes, peeled and cut into 1/2-inch pieces (I used carrots and parsnips)

• 1 ½ c stock or broth

• 4 T butter

• 2 T white wine vinegar, optional (I used it)

• 2 tsp sugar

• ½ tsp salt

Bring to a simmer, then cover, reduce the heat, and cook until the vegetables are just tender. Uncover and continue to cook, shaking the pan constantly, over medium-high heat, until the liquid has reduced and the vegetables are coated with a golden glaze.