2 large onions, quartered
4 medium chicken thighs, bone-in, skin-on
4 chicken drumsticks 2 tbsp. vegetable oil
1 cup baby portobello or cremini mushrooms, trimmed and halved
3 oz. bacon (3 strips), cut into 1/4-inch strips
1 cup dry white wine
3 large thyme sprigs
1 cup homemade or low-salt canned chicken broth
2 tsp. fresh thyme leaves
salt and freshly ground black pepper
Position a rack in the centre of the oven and heat the oven to 350°F.
Season the chicken pieces generously with salt and pepper. In a straight-sided 10-inch or 11-inch ovenproof sauté pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan so that they are crowded, cover with a splatter screen, if you have one, and cook until deeply browned, about 5 minutes.
Turn the pieces over and cook until the other sides are browned, 3 to 5 minutes more.
Transfer to a plate. Pour out and discard all the fat from the pan.
Originating in Venezuela, this dish is a Christmas tradition in Trinidad.
3 lbs. minced beef
1/2 tsp. black pepper
1 head garlic, minced
3 onions, minced
3 bunches scallions, minced
1 West Indian seasoning
3 sweet bell peppers, minced
1 bunch thyme, minced
1 cup green olives, chopped
1 cup raisins
1/3 cup capers
1/4 cup vegetable oil
2 lbs. cornmeal
7 cups warm water
1/4 lb. margarine
1 tbsp. sugar
salt to taste
In large sauté pan, cook seasonings: garlic, onion, scallions, peppers, thyme. Add minced beef, salt, black pepper; cook until well-browned. Turn off heat; add capers, olives, raisins.
Warm 7 cups of water; add margarine and season with salt to taste; add sugar and mix with the cornmeal in a large bowl; let sit for 15 minutes.
Make 45 balls with the mixture. On the banana leaves, flatten out the cornmeal balls and fill with meat mixture; fold into a pillowcase shape and wrap inside banana leaf (cut to size). Tie the ends of the leaves with string; steam for 30-40 minutes.