kokošiji bataci sa grožđem i maslinama


Dve su se stvari desile skoro istovremeno: kupila sam prvi put u životu kokošije batake, naravno opet u Piljanu preko puta škole u sremačkom selu nadomak Beograda koje volim baš, ali baš; & pronašla sam savršenu knjigu recepata objavljenu u Njujorku: The Smitten Kitchen Cookbook

Evo veoma ukusnog rezultata interakcije ta dva događaja.


Potrebni sastojci:

  • oko kilogram kokošijih bataka
  • so i sveže mleveni biber
  • 2 kašike maslinovog ulja
  • šolja grožđa bez semenki
  • šolja maslinki, nisma im vadila koštice
  • jedan luk, sitno iseckan
  • pola šolje rozea
  • pola šolje pilećeg bujona
  • kašika mlevenog ruzmarina, sveži bi bio još bolji...
Rernu ugrejati na 200 C.

Oprati i dobro osišiti pileće batake i utrljati u njih so i biber.




U vatrostalnoj (ili tučanoj) zdeli koja može i na ringlu i u rernu ugrejati kašiku ulja i prepržiti batake, jedan po jedan, nekoliko minuta sa svake strane,  dok ne porumene i dobiju hrskavu kožicu.




Poređati svo meso nazad u činiju, dodati sitno seckan luk, grožđe i masline i gurnuti u rernu da se zapeče, dvadesetak minuta, dok sok iz pileta ne postane providan.




Izvaditi piletinu, grožđe i masline, a u masnoću od pečenja dodati vino i pileći bujon. Kuvati dok ne ispari oko polovina tečnosti, pa preliti preko piletine. Dodala sam malo gustina rastvorenog u vodi, jer je sosa bilo baš malo, a kad bi ukuvao, ne bi skoro ništa ostalo, nisu bili masni bataci... Začiniti ruzmarinom.



Ovaj recept šaljem Vanji koja piše blog Kuvaj za me, koja je u maju 2016, kao domaćica kuvarigrice Ajme koliko nas je... zadala temu alkohol.







3 pounds (1⅓ kg) chicken parts (thighs, drumsticks, and/or breasts), with
skin and bones
Table salt
Freshly ground black pepper
1 tablespoon olive oil
1 cup (90 grams) seedless grapes
1 cup (130 grams) pitted Kalamata olives
2 small shallots, thinly sliced
½ cup (120 ml) dry white wine
½ cup (120 ml) chicken broth
1 tablespoon finely chopped fresh rosemary





Preheat your oven to 450 degrees with a rack in middle. Pat chicken dry, and season
generously with salt and freshly ground black pepper. Heat oil in an ovenproof 12-inch heavy skillet (use a cast-iron skillet if you’ve got one) over medium-high heat until it shimmers.
Working in two batches, brown the chicken, skin side down first and turning them over once, about 5 minutes per batch. I like to take a lot of care in this step, not moving the chicken until the skin releases itself and has a nice bronze on it.
Return the pieces to the pan, skin side up, and surround the pieces with grapes, olives, and shallots. Roast the chicken in the oven until it has just cooked through and the juices run clear,about 20 minutes. Transfer the chicken, grapes, and olives to a platter, then add wine and chicken broth to the pan juices in skillet. Bring liquid to a boil, scraping up any brown bits, until it has reduced by half, for 2 to 3 minutes. Strain sauce, if desired, then pour it over the chicken. Garnish with rosemary and see how long it takes guests to offer to slurp the sauce up with a spoon.


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