Sautéed Chicken Breasts

This is an easy recipe to prepare and yet it’s delicious. Proof, again, that a good dish need neither be intricate nor overly time consuming to make.

(Adapted from The Best 30-Minute Recipe, by America’s Test Kitchen at Cook’s Illustrated Magazine)

Detail from Photo in The Best 30-Minute Recipe

Serves 4

Ingredients

• 1/2 cup unbleached all-purpose flour
• 4 boneless, skinless chicken breasts
• salt and ground black pepper
• 2 tablespoons vegetable oil

Directions

1. Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour to coat and shake off excess.
2. Heat oil in 12″ skillet over medium-high heat until just smoking. Carefully lay chicken in skillet and brown well on one side, 6 to 8 minutes.
3. Flip chicken over, reduce heat to medium-low, and continue to cook until thickest part of breasts registers 160 degrees on instant-read thermometer, 6 to 8 minutes longer.
4. Transfer chicken to plate, civer with foil, and let rest at least 5 minutes before serving.

Cooking Tips – To cook chicken breasts correctly, the first thing to consider is size. Be sure to select chicken breasts of equal size, so they will cook evenly. Flouring the chicken prior to sautéing will protect the meat from drying out and helps prevent it from sticking to skillet. Turning the heat down when browning the second side is crucial to prevent the pan from scorching while the chicken cooks through and will avoid a leathery, stringy exterior.

I served it with a wine sauce, made from a recipe also adapted from The Best 30-Minute Recipe.

Red Wine Pan Sauce

The Base of a pan sauce is the fond, or browned bits clinging to the bottom of the skillet after sautéing or searing meat, poultry or fish. Once the skillet protein is removed from the skillet, aromatics such asminced shallots can be sautéed, and then, in a process called deglazing, liquid – usually wine, stock, or both – is added to help dissolve the fond and make a flavorful sauce. The sauce is then simmered to concentrate flavors and chicken.

Makes about 1 1/4 cups

Ingredients

• 1 shallot, minced
• Salt and ground black pepper
• 1/2 cup dry red wine
• 1 1/2 cup chicken stock *
• 1 tbsp light brown sugar
• 1 tsp cornstarch
• 1 tbsp unsalted margarine, cut into 3 pieces and chilled
• 1 tsp minced fresh thyme

Directions

1. After removing cooked protein from skillet, add shallot and 1/4 spoon teaspoon salt to oil left in skillet, return to medium-high heat, and cook until softened, about 2 minutes.
2. Stir in wine, scraping up any browned bits. Stir in 1 1/4 cup of stock and brown sugar, simmer until sauce measures 1 cup, about 5 minutes.
3. Whisk remaining 1/4 cup stock and cornstarch together until smooth, then whisk into sauce. Add any accumulated meat juices and continue to simmer, about 2 minutes.

1. Reduce heat to low and whisk in margarine, one piece at a time. Off heat, stir in thyme and season with salt and pepper to taste.

* Chicken Stock – Brodo di Gallina

Yield: 16 cups

Ingredients

• 1 small bunch (about 1/2 oz) Italian (flat-leaf) parsley
• 1/2 teaspoon black pepper
• 4 pound hen, cleaned and cut into four pieces
• 1 medium yellow onion
• 3 celery stalks
• 1 large carrot
• 4 bay leaves
• 12 black peppercorns
• 4 cloves
• 1 teaspoon salt

Directions

1. Place the celery and peppercorns on a piece of cheesecloth, then using kitchen string, tie the ends of the cheesecloth together to make a bag.
2. Place 16 cups water in a large pot. Add all other ingredients. Bring to a boil over medium high heat.
3. Reduce the heat to medium-low and simmer for 4 hours, skimming the surface occasionally to catch and discard the residue and foam. Add extra water to the broth, making sure the original level of broth is maintained throughout.
4. Drain the stock through a strainer discarding the vegetables and reserving the flesh for further use in other recipes.

The chicken stock can be refrigerated for up to 4 days or frozen up to 30 days.

Enjoy, gentle reader, enjoy!

CS

Sunshine Chicken

One-pot meals are quick and easy to cook, perfect for when time is short. The common concept shared by this type of cooking is that as one puts all the ingredients together in one vessel, there no need to worry about getting the timing just right for each particular ingredients. Particular nice, is the fact that there is only one pot to clean afterwards!

Serves 4

Ingredients

• 1 lb boneless chicken
• 1 1/2 tsp all-purpose flour
• 1 tbsp olive oil
• 1 onion, cut in wedges
• 2 celery stalks, sliced
• 2/3 cup orange juice
• 1 1/4 cup chicken stock
• 1 tbsp light soy sauce
• 2 tsp honey
• 1 tbsp grated orange rind
• 1 orange bell pepper, seeded and chopped
• 8 oz zucchini sliced into half moons
• 2 small corn cobs, halved
• 1 orange, peeled and segmented
• salt and pepper
• 1 tbsp chopped fresh parsley, for garnishing

Directions

1. lightly rinse the chicken and pat dry with paper towels. Cut into bite size pieces. Season the flour well with salt and pepper. Toss the chicken in the seasoned flour until well coated and reserve remaining seasoned coating.
2. Heat the oil  in a large, heavy-bottom skilletand cook the chicken over high heat, stirring frequently for 5 minutes, or until golden on all sides and seared. Use a slotted spoon to transfer to a plate.
3. Add the onion and celery to the skillet and cook over medium heat, stirring frequently, for 5 minutes, or until softened. Sprinkle in the resrved flour and cook, stirring constantly, for 2 minutes. Remove from the heat. Gradually stir in the orange juice, stock, soy sauce and honey, followed by the orange rind. Return to the heat and bring to a boil stirring.
4. Return the chicken to the skillet. Reduce the heat, cover and simmer – stirring occasionally – for 15 minutes. Add the orange bell pepperwith the zuchiniand corn cobs, simmer for an additional 10 minutes, or until the chicken and vegetables are tender. Stir well and heat through for 1 minute. Serve garnished with the parsley.

Enjoy, gentle reader, enjoy!

CS

Chicken a la Catalana

Catalunya is one of Spain’s 17 autonomous regions – comunidades autonomas – and its cuisine is arguably the richest in all of Spain, possibly because of its proximity to France. Its location has helped bring many cultural influences from Romans and Arabs in ancient times, as well as from French and Italians in more recent times. It relies heavily on ingredients popular along the Mediterranean coast, including tomatoes, garlic, fresh herbs, olive oil (prepared using the variety of olive called the “arbequina“), legumes (beans, chickpeas), mushrooms, onions, cod, wheat products (bread, pasta), almonds, wines, all sorts of cheese, poultry, lamb, and many types of fish like sardine, anchovy, tuna, and cod. Catalan is the regional language spoken and Barcelona is its capital.

At a bar mitzvah, recently, I run into a childhood friend from Uruguay, Susana R., and she just emailed me her favorite chicken recipe, including the accompanying photo:

Pollo a la Catalana

Serves 4

Ingredients

• 2 tablespoons olive oil
• 1/2 cup flaked almonds
• 2 onions, roughly chopped
• 8 chicken thighs, deboned, skinned, cubed
• 2 cloves garlic, finely chopped
• 1/2 cup raisins
• 3/4 dry red wine
• 1 cup chicken stock *
• 1 small bunch flat-leaf parsley roughly chopped
• salt and pepper

Directions

1. Heat a bit of the oil in a large frying pan, add the almonds and fry, stirring a few minutes, until golden. Scoop out of the pan and set aside.
2. Add the remaining oil to the pan, add the onions, chicken and garlic and fry over medium heat for 10 minutes stirring constantly until deep golden. Mix in the raisins, sherry, chicken stock, salt and pepper to taste.
3. Simmer for 10 minutes, until the sauce has reduced slightly and the chicken is cooked through. Sprinkle with the parsley and serve with rice and salad.

* Chicken Stock

Yield: 16 cups

Ingredients

• 1 small bunch (about 1/2 oz) Italian (flat-leaf) parsley
• 1/2 teaspoon black pepper
• 4 pound hen, cleaned and cut into four pieces
• 1 medium yellow onion
• 3 celery stalks
• 1 large carrot
• 4 bay leaves
• 12 black peppercorns
• 4 cloves
• 1 teaspoon salt

Directions

1. Place the celery and peppercorns on a piece of cheesecloth, then using kitchen string, tie the ends of the cheesecloth together to make a bag.
2. Place 16 cups water in a large pot. Add all other ingredients. Bring to a boil over medium high heat.
3. Reduce the heat to medium-low and simmer for 4 hours, skimming the surface occasionally to catch and discard the residue and foam. Add extra water to the broth, making sure the original level of broth is maintained throughout.
4. Drain the stock through a strainer discarding the vegetables and reserving the flesh for further use in other recipes.

The chicken stock can be refrigerated for up to 4 days or frozen up to 30 days.

Enjoy, gentle reader, enjoy!

CS

Chicken Cobbler

As someone who spent his childhood through mid-teens in Uruguay, the beef capital of the world, chicken was not a favorite growing up. After coming to the US, however, I finally discovered the delights of poultry; the following recipe – which my mother used to make – is more than worthy of being shared:

Serves 4

Ingredients

• 2 tbsp all-purpose flour
• 4 skinless, boneless chicken breasts, cut into bite size chunks
• 2 tbsp margarine
• 1 large leek, sliced
• 2 scallions, chopped
• 1 garlic clove, crushed
• 2 carrots, chopped
• 1 orange bell pepper seeded and chopped
• 1 tbsp tomato paste
• 1/2 tsp ground turmeric
• 3/4 cup white wine
• 3/4 cup chicken stock
• 1 bay leaf
• salt and pepper to taste

Cobbler Topping

• 1 1/2 cups self rising flour plus extra for dusting
• 2 tsp baking powder
• 1/2 tsp ground turmeric
• pinch of salt
• 3 tsp margarine
• 5 tbsp soy milk

Directions

1. Preheat oven to 350 F.
2. Put the flour in a bowl with salt and pepper  to taste. Add the chicken  and toss the flour to coat. Reserve any remaining flour.
3. Melt the margarine with the oil in a large flameproof casserole, add the chicken  and cook, stirring, until the chicken is browned all over. Lift out with a slotted spoon, transfer to a plate and set aside.
4. Add the leek, scallions and garlic to the casserole and cook over medium heat, stirring for 2 minutes, until softened. Add the carrots and bell pepper and cook for 2 minutes, then stir in the remaining seasoned flour, the tomato paste, and turmeric. Pour in the wine and stock, bring to a boil, reduce the heat and cook over low heat, stirring, until thickened. Return the chicken to the pan, add the bay leaf, cover. then bake in the preheated oven for 30 minutes.
5. Meanwhile, sift the flour, baking powder, turmeric and salt into a mixing bowl. Rub in the margarine until the mixture resembles the breadcrumbs, then stir in enough of the soy milk to make a smooth dough. Transfer to a lightly floured board, knead lightly, then roll out to a thickness of about 1/2 inch. Cut out circles using a 2″ cookie cutter.
6. Remove the casserole from the oven, discard the bay leaf.Arrange the dough circles over the top, then return to the oven and bake for an additional 30 minutes, or until the cobbler topping has risen and is lightly golden.

Enjoy, gentle reader. Enjoy!

CS

// //

Chicken Potato Marinara

[As I scoured the web to find delicious and hearty dishes to try, I came across a blog called Craving Haven. Though not a kosher blog – by any means – it has some really nice recipes that can be adapted or left as they are, therefore I will definitely be back again and again. Meanwhile, below is a recipe, I made last evening. CS]

Detail of photo from: http://cravinghaven.blogspot.com/2012/12/chicken-potato-marinara.html

Ingredients

• 1 lb chicken drumstick
• 4 pcs large red potatoes, quartered and peeled (optional)
• 1/2 cup green peas
• 1 cup homemade marinara sauce *
• salt and pepper
• bay seasoning
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1/2 cup chopped onion
• 1 cup water

Directions

1. In a preheated skillet, pour oil, then add garlic, onion. Cook until garlic is browned and onions, transparent. Add the chicken, cook covered until chicken are cooked. Season with bay seasoning. Cook for 2 minutes more.
2. Add water, bring to a boil. Add potatoes, and cook until fork tender.
3. Add the marinara sauce. Simmer for 10 minutes. Season with salt and pepper. Add the green peas. Cook for 10 minutes more or until the chicken are cooked through.

—OXO-–-OXO-–-OXO—

* Meaty Marinara Sauce

Detail of photo from: http://cravinghaven.blogspot.com/2012/12/meaty-marinara-sauce.html

Ingredients

• 2 pcs yellow onion, peeled and chopped
• 4 tbsp olive oil, divided
• 6 cloves garlic, minced
• 1 lb ground turkey (You may omit the ground turkey if you prefer just the sauce)
• 2 tbsp dried herbs (or Italian seasoning)
• 1/2 cup red wine (optional)
• 12 cups fresh roma tomatoes, peeled, seeded and quartered
• salt and pepper
• old bay seasoning

You may omit the ground turkey if you prefer a parve sauce

Directions

1. Heat olive oil. Add onions and cook slowly until they caramelize. Add garlic and dried herbs. Cook for 5 minutes.
2. De-glaze the pan with 1/2 of the red wine and cook for 2 minutes more. Add the tomatoes and their juice, stir to combine. Bring to a simmer and cook low, stirring occasionally for at least two hours, depending on the water content of the tomatoes.
3. The sauce should be thick with much of the water evaporated to concentrate the flavor. Add salt and pepper to taste.
4. In a separate skillet, heat remaining oil, add and cook the ground turkey, and cook until brown. Season with salt and pepper and 1/2 tsp of old bay. Cook thoroughly. Mix with marinara sauce and simmer low for an hour. Serve together with your favorite pasta or meat.

Enjoy, gentle reader, enjoy!

CS