Some recipes really stand the test of time. In this episode of In the Kitchen With Harry Hamlin, Harry and Renee share some of their favorite recipes with each other. Harry shows Renee the life-changing chicken thigh recipe he’s been serving up for decades, while Renee teaches Harry how to whip up a simple-yet-delicious citrus-infused berry cake. Then, the duo sits down with Kiowa Gordon (Dark Winds) and Annabeth Gish (Mayfair Witches) for a meal full of laughter, storytelling, and some tasty surprises.

Harry’s Amazing Chicken Thighs
Serves 4

Ingredients:
10 bone-in, skin-on chicken thighs, trimmed of excess fat 
3 cloves garlic, peeled and crushed in a garlic press
1 tablespoon dried rosemary, finely ground in a mortar and pestle or spice grinder 
⅓ cup soy sauce, divided 
2 cups dry white wine (such as Chardonnay)
8 baby potatoes (such as Yukon gold), washed and dried (approximately 2 each per person depending on potato size)
4 sprigs fresh rosemary 

Extra braising liquid:
½ cup dry white wine
½ cup low-sodium chicken broth 
1 teaspoon extra-virgin olive oil
Crushed garlic (optional)
Dried, ground rosemary (optional)
Kosher salt (optional) 

Instructions:
Arrange an oven rack in the middle position and preheat the oven to 350 degrees F. 

Place the chicken thighs in a single layer into a 9x13” glass baking dish. Rub the garlic all over each chicken thigh and drizzle the thighs with half of the soy sauce. Then rub ¼ teaspoon of the dried rosemary onto both sides of each thigh, making sure that when finished the thighs are facing skin-side up. Add the wine to cover (the wine should fill about ½ -inch of the pan). Place the baby potatoes around the thighs. Arrange the fresh rosemary sprigs around the baking dish and pour in the remaining half of soy sauce. Bake in the oven for 35 minutes. Remove and baste the chicken with the cooking liquid. Return to the oven for 25 minutes to continue cooking until the skin is golden brown and crispy. 

For the extra braising liquid: in a 2-cup liquid measuring cup, add the white wine, chicken broth, olive oil and aromatics, if using. Keep on hand to add into the baking dish as the chicken cooks, in case the cooking liquid evaporates. You want to end up with at least 1 cup of jus, so make sure to add the wine-broth mixture as needed to yield that minimum of 1 cup of jus at the end of cooking. 

Remove the chicken from the oven and set aside to cool slightly. Carefully remove the aromatics and pour the braising liquid into a gravy separator. Discard the fat and keep the jus. Serve the chicken and potatoes with the jus. 

Mega Veggie Salad with Crispy Wontons 
From A Taste of Opportunity!
Serves 4-6

Ingredients:
Kick-Ass Sesame-Soy Dressing:
1 cup unseasoned rice wine vinegar 
½ cup, plus 1 tablespoon soy sauce
½ cup sesame oil
6 tablespoons organic canola or other vegetable oil 
6 tablespoons dark brown sugar
1 tablespoon minced garlic
4 tablespoons chili sauce (such as Sriracha), optional

Crispy Pop-In-Your-Mouth Wonton Strips
(You’ll need about 2 cups of fried wonton strips plus additional for garnishing the salads.)
1 package frozen wonton wrappers 
3 cups organic canola or vegetable oil for frying 

Yummy Crunchy Salad
(You can save time by buying all of the veggies already shredded from your grocer.)

6 ounces red cabbage, finely shredded
6 ounces green cabbage, finely shredded
6 ounces iceberg lettuce, shredded
4 ounces baby spinach
4 ounces shredded carrots
3 ounces sliced almonds, lightly toasted
2 (10.5oz) cans mandarin oranges (not in syrup), drained, rinsed and gently patted dry of excess water
¼ cup scallions, thinly sliced
Mung bean sprouts or water chestnuts (sliced as desired), optional

Instructions:
To make the dressing: in a medium mixing bowl, add all of the ingredients and whisk until thoroughly incorporated. Adjust the flavor as desired (more sesame, more chili, etc.) and set in the refrigerator until ready to use. The dressing can hold in the fridge for up to 4 days, so don’t be afraid to make ahead!

To make the wonton strips: The day before you’re ready to make the wonton strips, set the wrappers in the fridge to defrost overnight. 

When you are ready to make the wonton strips, heat the oil in a deep, heavy pot over medium-high heat to 350 degrees F. Remove the wonton wrappers from the packaging and slice into strips, about ½-inch thick. (You can test the oil temperature with one strip to make sure it’s sizzling but not too hot that the strips will burn.) When the oil is ready, fry the strips in small batches until they’re bubbly and golden brown. Remove from the oil with a slotted spoon onto a paper towel-lined plate to drain of excess oil. Once cooled, store in an airtight container lined with a paper towel. 

To assemble the salad: Add all of the ingredients into a large serving bowl. Add ¾ cup of the dressing and mix thoroughly so the veggies are evenly coated. Taste and add more dressing if needed. Portion the salad into salad bowls and garnish with a few fried wonton strips on top. Eat!

Note: You can easily make a non-veggie version by adding your protein of choice: rotisserie chicken, shrimp, NY strip steak… the options are endless. It’s all up to you! 

Citrus Berry Cake 
Adapted From the companion book to A Taste of Opportunity
Serves 6-8

Ingredients:
1 cup all-purpose flour, sifted 
1 teaspoon baking powder 
¼ teaspoon fine sea salt
¾ cup granulated sugar, plus extra for the top of the cake, if desired 
1 lemon, zested (or citrus of choice, such as orange, lime, grapefruit, etc.)
½ cup unsalted butter, at room temperature, plus 1 tablespoon for greasing cake pan 
2 large eggs 
1 ½ teaspoons vanilla extract or paste 
2 ½ tablespoons buttermilk 
2-3 cups assorted berries 

Equipment:
9-inch cake pan

Instructions:
Arrange an oven rack in the middle position and preheat the oven to 350 degrees F. 

Grease the bottom and sides of a 9-inch cake pan with butter. Then line the bottom of the pan with parchment paper. Set aside.

In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside. 

In a small mixing bowl, add the ¾ cup of sugar. Add the lemon zest into the sugar and stir well to combine. 

In the bowl of a stand mixer fitted with the paddle attachment, add the butter and lemon-infused sugar and beat on medium speed until light and fluffy, intermittently scraping the bottom and sides with a rubber spatula, as needed. Add the eggs, one at a time, beating until incorporated until adding the next. Add the vanilla and buttermilk and mix until just incorporated. Slowly add the flour mixture and beat until the flour is just combined. Do not overmix! Add the berries and using a rubber spatula, gently incorporate by hand being careful not to turn them to mush.

Pour the batter into the prepared cake pan. Sprinkle the top of the cake with a dusting of sugar. Bake in the oven for 30-35 minutes until a toothpick, skewer or cake tester inserted into the center of the cake comes out clean. Remove from the oven and set onto a cooling rack to cool to room temperature. 

*Cook’s Note: Full disclosure, I have added up to 4 tablespoons per cake and it works beautifully – if you like a stronger flavor, just add more. No need to be shy here. 

In the Kitchen with Harry Hamlin airs on Wednesday nights at 11/10c on IFC. Episodes are available to stream on ifc.com (with a cable provider login). You can also watch episodes via AMC+ at amcplus.com or through the new AMC+ app available on iPhone, iPad, Android, Fire TV, Apple TV, and Roku plus Samsung and Vizio smart TVs. AMC+ can also be streamed through a variety of providers, including AppleTV, Prime Video Channels, DirectTV, Dish, Roku Channel, Sling, and Xfinity. Sign up for AMC+ now.