Taste_of_the_South_-_October_2019

21 TASTE OF THE SOUTH | OCTOBER 2019

Roasted Chicken

Thighs with Persimmons

& Red Onion

MAKES 6 SERVINGS

Crispy chicken skin, sweet persimmon, and

fragrant herbs pack this one-skillet supper

with incredible fl avor. Break this recipe out for

an impressive and easy dinner party entrée.

6 bone-in skin-on chicken thighs

1½ teaspoons kosher salt

1 teaspoon ground black pepper

¼ cup plus 3 tablespoons olive oil,

divided

1 medium red onion, cut into ¼-inch-

thick slices (about 2 cups)

4 Fuyu persimmons, cut into wedges

3 sprigs fresh rosemary

3 sprigs fresh thyme

¼ cup sorghum syrup

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

Garnish: fresh thyme sprigs, fresh

rosemary sprigs

1. Preheat oven to 375°.


2. Let chicken stand at room temperature
   for 20 minutes. Sprinkle with salt and
   pepper. In a 12-inch cast-iron skillet, heat
   3 tablespoons oil over medium-high heat.
   Add chicken, skin side down; cook until
   browned, 6 to 8 minutes. Turn chicken over;
   add onion, persimmons, and herb sprigs to
   pan. Cook until chicken is browned, about
   3 minutes. Remove from heat.


3. In a small bowl, whisk together syrup,
   chopped herbs, and remaining ¼ cup oil.
   Brush half of glaze onto chicken.


4. Bake until an instant read thermometer
   inserted in thickest portion registers 165°,
   30 to 40 minutes, brushing with remaining
   glaze halfway through baking. Garnish
   with thyme and rosemary, if desired.

Mini Persimmon Galettes

MAKES 6 (4-INCH) GALETTES

A hidden layer of chocolate takes

these fruity galettes up a notch.

1 tablespoon sugar, plus more

for sprinkling

½ teaspoon kosher salt

½ teaspoon apple pie spice

2 cups thinly sliced Fuyu persimmons

Tart Dough (recipe follows)

½ cup finely chopped semisweet

chocolate

1 large egg

1 tablespoon heavy whipping cream

Garnish: pomegranate arils

1. Preheat oven to 400°. Line a rimmed
   baking sheet with parchment paper.


2. In a large bowl, stir together
   1 tablespoon sugar, salt, and apple pie
   spice. Add persimmons, and toss until
   fully covered in sugar mixture.


3. Let Tart Dough stand at room
   temperature until slightly softened, about
   10 minutes. On a lightly floured surface,
   roll half of dough to ¼-inch thickness.
   Invert a 6-inch round cake pan or bowl on
   crust, and use to cut 3 circles from dough.
   Repeat with remaining dough. Place
   dough rounds on prepared pan.


4. Divide chocolate among dough rounds,
   leaving a ½-inch border around edges.
   Arrange ¼ cup persimmon mixture onto
   each chocolate layer. Fold dough up and
   over filling. (Dough will not completely
   cover filling.)


5. In a small bowl, whisk together egg
   and cream. Brush egg wash onto dough,
   and sprinkle with sugar.


6. Bake on bottom rack of oven until deep
   golden brown, about 20 minutes. Let
   cool on pan on a wire rack. Garnish with
   pomegranate arils, if desired.

Tart Dough

MAKES 6 (6-INCH) ROUNDS

2½ cups all-purpose flour

2 tablespoons sugar

1½ teaspoons kosher salt

1 cup cold unsalted butter, cubed

½ cup cold heavy whipping cream

1. In the work bowl of a food processor,
   pulse together flour, sugar, and salt until
   combined. Add cold butter, and pulse
   until pieces are the size of peas. Add cold
   cream, 1 tablespoon at a time, pulsing
   just until a dough forms. Turn out dough,
   and divi de in half. Shape each half into a
   disk, and wrap in plastic wrap. Refrigerate
   for at least 30 minutes or up to 3 days.