Okay potatoheads, a new column and Instagram party has officially begun and it’s called #yournewpotato. Each week, we’ll be picking our favorite Instagram to post on our site AND Instagram, that answers the question “What’s your new potato?” Just make sure to tag us @thenewpotato and use the hashtag #yournewpotato.
From Hamilton the musical to poke bowls and fur loafers, your new potato can be absolutely anything – and we want to know what it is! This week’s winner is our pal @DaphneOz, who is pretty much an expert in all things food. In addition to being our winner this week, she’s taking over our Instagram today in honor of her new Food Network show, Cooks vs Cons, which premieres tomorrow night at 9pm ET. Her new potato is chicken thighs that she can make in under twenty minutes. We’re sold…
On her ideal food day…
Breakfast would be coffee at home that my hubs, John, makes just the way I like it. Then we head to Glasserie in Brooklyn with the kids for the mezze spread. They bring out ten different small savory dishes (my dream, since I love sampling tons of different little bites) – Lebne with citrus segments and olive oil, smoked eggplant, pickled veggies, harissa peaches, heirloom tomato salad, etc, – riffing on whatever is freshest and in season and giving it a Lebanese-Israeli flare. I ideally need sweet and savory with my breakfast, so we get that whole savory spread and then we add some ricotta-honey griddle bread for good measure…you know, to share.
Lunch would be the marinara pizza at Gjusta in Venice, LA (I guess we’re including travel days now) with extra oregano and chile flake. Then I need some Mozza butterscotch budino. It’s my favorite eating day ever, right? #noguilt #noshame
Dinner would be the chicken with charred broccoli and lemon-basil vinaigrette at Vic’s in NYC. Okay, sort of healthy, but also EPICALLY delicious. Please pour me a glass of Les Cretes Valle D’Aosta Petite Arvine to go with it.
Dessert(s) would be a fresh-out-of-the-oven chocolate chocolate chip cookie from Levain, a chocolate chip cookie from Jacques Torres, or a Victory Garden fro yo. OOOOH wait wait, no no. Dessert has to be the brownie pudding from Loaves & Fishes in Sagaponack that friends of ours introduced us to this summer and I’ve been dreaming of ever since. That shit is pure sin and literally I need to be restrained from eating every last bite.
On how she practices beauty from the inside out…
I’m a big believer that health has to be a priority and not an obsession. That goes for my food, for sure. Most weekdays, I eat a pretty clean – but still filling and delicious – diet and try to skip white sugar and bread (except for the call of duty at work) so that on the weekends I really don’t have to think about it too much. I drink a ridiculous amount of water everyday – probably 1-2 gallons. I also have a bunch of tea – a lot of Mother’s Milk these days. And I do have a piece of dark chocolate (66% cocoa +) everyday. In terms of working out, especially with two wild little ones around, juggling work and life sometimes doesn’t leave that much room. I try to walk everywhere I can so that at least I get that activity and chance to clear my head. I am loving quick thirty-minute Steve Ross yoga routines these days, too. I feel limber and stronger afterwards, and it gives me just the right boost of endorphins (he also plays happy music, which is fun, and I have it on my computer so I can do it anywhere). At the end of the day, I just try not to be too hard on myself if I don’t get it all right – life is a process of trial and error and getting a little bit better each day. I choose to have fun.
On why these chicken thighs are her new potato…
Braising and/or baking chicken thighs (bone-in, skin-on) has been my jam the last few months because it’s a dinner I can make in less than twenty minutes of active cook time and then just let simmer or bake away the rest of the way until dinner is ready. They are so flavorful and juicy on their own, and while not the leanest meat on the block, a decently healthy option, especially when you consider all the veggies I add with them that soak up delicious flavor and make for an amazing one-pot dish. Plus, I am guaranteed our daughter, Philo, will chow on them. My favorite combination these days for braising is with red onion, butternut squash, kale and marcona almonds. Every plate gets a healthy shower of minced parsley (Include the stems! So vibrant and crunchy) and lemon zest, and drizzle with a little bit of olive oil.
Braised Chicken Thighs with Kale, Almonds and Butternut Squash
2-3 T Olive oil, plus more to finish
6 chicken thighs (bone-in, skin-on)
1 medium red onion, thinly sliced
1 medium butternut squash, peeled and cubed
1/4 cup Marcona almonds, roughly chopped
2 heads lacinato kale, finely chopped
1 cup chicken broth
2 cups water
1 bunch parsley, finely chopped including stems
Pat chicken dry with paper towel and season with salt and pepper.
Heat 2 tablespoons EVOO in a large, enamel Dutch oven over medium heat and brown chicken on all sides, 15 minutes total.
Remove chicken, add more fat to the bottom of the pot if it is dry and toss in onion. Stir, add good pinch of salt, and cook until translucent, 3-4 minutes.
Add squash and almonds and stir to combine. Cook 2 minutes. Add kale and stir to combine. Return chicken to the pot nestled into kale and add chicken broth and water, enough to just reach the chicken but not so that chicken is submerged more than 1/3 of the way.
Cover the pot and bring to a low simmer to cook another 45 minutes. Chicken should be juicy and tender, squash cooked through, and liquid reduced almost entirely to a slightly thickened sauce. Taste and season with salt and pepper as desired.
Serve with a shower of lemon zest and parsley, and a drizzle of olive oil.
What’s our new potato? These amazing lipsticks.