I am kind of obsessed with Zwilling JA Henckel’s knife of the month. It became my favorite knife overnight! The ZWILLING Pro 8″ Ultimate Serrated Chef’s Knife lives up to its name. This bad boy can be used for basically anything. The serrated edge is comprised of large and small scallops, which helps the knife stay share longer than a fine-edged chef’s knife.
From the website: Precision forged from a single piece of high-carbon, no-stain steel, the SIGMAFORGE® blade is exceptionally sturdy yet flexible. The FRIODUR® blade is ice hardened, making it extremely sharp and durable. The knife is hand ground and polished, then the angle of the cutting edge is checked with precise laser technology. The durable ABS resin handle is ergonomically shaped for a comfortable grip and is triple riveted to the blade.
I have been using it for anything and everything; fruits, veggies, meat, you name it! I typically gravitate towards Santoku knifes so I was surprised how comfortable I was using this chef’s knife. It works great to chop and thinly slice, but is super sharp so be sure to take care where your fingers are when using it (as you should when using any knife).
I chose a recipe highlighting this knife’s chopping skills, but it also works great on produce with more delicate out layers like tomatoes, and can even be used to slice chicken breasts with ease.
This recipe is adapted from a Rachel Ray recipe, so you know it’s a quick and simple recipe with tons of flavor. Per her suggestion, you should definitely have a loaf of bread on hand to dip into the yummy sauce!
Ingredients:
- 2 tablespoons olive oil
- 6 pieces bone-in, skin-on chicken (I used a chicken broken down- 2 breasts, 2 drumsticks, 2 thighs)
- Salt and pepper to taste
- 1 large onion, chopped
- 6 cloves garlic, sliced
- 1 bulb fennel, chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 cups dry white wine
- 1/4 cup chopped fresh rosemary
- 1 cup chicken stock
- Zest and juice of 1 large lemon
- Crusty bread, to pass at table
Heat a large, deep saute pan or shallow Dutch oven over medium-high to high heat. (My chicken pieces were so large, I ended up using a pasta pot!) Chop your onion, garlic, fennel, and rosemary.
Add 2 tablespoons olive oil to the pan and brown the chicken in 2 batches to avoid overcrowding the pan. Brown for 3-4 minutes or until the chicken is browned on all sides.
Remove chicken and set aside, keeping warm.
Add the onion, garlic, fennel, chili pepper flakes, salt and pepper. Reduce the heat, cover and cook 10 minutes, stirring occasionally until the onions are softened.
Add the wine and bring to a simmer. Add the rosemary and add the chicken back into pan.
Simmer at a low bubble for 30 minutes to cook through.
After the 30 minutes is finished, add the chicken stock and lemon zest to the pot, cover the pan and cook 10 minutes.
Uncover and stir in lemon juice. Let stand 10 minutes then serve with bread to soak up the sauce.
This takes a bit more time than most recipes I make, but it’s a perfect lazy Sunday dish! The recipe makes a ton of food, so we ate leftovers for a while! To snazz it up as leftovers, skip the bread and serve over rice.
- 2 tablespoons olive oil
- 6 pieces bone-in, skin-on chicken (I used a chicken broken down- 2 breasts, 2 drumsticks, 2 thighs)
- Salt and pepper to taste
- 1 large onion, chopped
- 6 cloves garlic, sliced
- 1 bulb fennel, chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 cups dry white wine
- 1/4 cup chopped fresh rosemary
- 1 cup chicken stock
- Zest and juice of 1 large lemon
- Crusty bread, to pass at table
- Heat a large, deep saute pan or shallow Dutch oven over medium-high to high heat. (My chicken pieces were so large, I ended up using a pasta pot!) Chop your onion, garlic, fennel, and rosemary.
- Add 2 tablespoons olive oil to the pan and brown the chicken in 2 batches to avoid overcrowding the pan. Brown for 3-4 minutes or until the chicken is browned on all sides.
- Remove chicken and set aside, keeping warm.
- Add the onion, garlic, fennel, chili pepper flakes, salt and pepper. Reduce the heat, cover and cook 10 minutes, stirring occasionally until the onions are softened.
- Add the wine and bring to a simmer. Add the rosemary and add the chicken back into pan.
- Simmer at a low bubble for 30 minutes to cook through.
- After the 30 minutes is finished, add the chicken stock and lemon zest to the pot, cover the pan and cook 10 minutes.
- Uncover and stir in lemon juice. Let stand 10 minutes then serve with bread to soak up the sauce.
