Help, need chicken help
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Here's an easy recipe that gives great results:
Pan roasted herb chicken
- In a cold pan, put some olive oil so you get a nice film at the bottom. If you tilt the pan, the oil should form a puddle. Maybe 4 to 6 tablespoons should do the trick.
- Squash a few garlic cloves, peel, add to pan.
- Add FRESH herbs to the pan. Thyme, Rosemary, Oregano, Bay leaves work best here. No parsley, cilantro etc. as they'll probably burn.
- Put pan over LOW heat. Let the olive oil infuse for a while, making sure nothing burns. The herbs/garlic start cooking and may become slightly colored, that's ok.
- Remove all solids from the pan, leaving the oil in.
- Crank the heat to medium and add dried, seasoned chicken pieces (I just cut the whole chicken into 8 pieces or so).
- Make sure you get as much beautiful golden color as possible on the chicken pieces, on all sides. This may take a while. A lot of recipes tell you "2 minutes". IMO it's more like 10 to 15mn. You don't want to go too fast or the oil will lost its herb flavor.
- Add a glass of white wine, put all herbs/garlic back in the pan, and cover with lid. Cook SLOWLY until the chicken is cooked (15 to 20mn).
- Remove lid and reduce the white wine/herb sauce until syrupy.
- Add the juice of 1/2 a lemon, check for consistency and seasoning.
- Plate the chicken pieces and pour the syrupy sauce over them.
Edited by French Fries - 9/23/16 at 3:11pm
If you can get the combination right, lemon pepper chicken, seared in garlic, with finely sliced onions, and the pan deglazed with a nice Pinot Grigio, served over riced, can be wonderful. It's hard to get right though, as the lemon and the garlic can overpower one another (in either direction).
BUT, since she's a meat eater, I'll leave you with my steak with pan sauce recipe, for next time.
One thick ribeye steak (prime grade is best, at least one and a quarter inches thick)
Coarse sea salt
Coarse ground black pepper
Gourmet Collection Garlic and Onion Spice Blend (I swear by this stuff)
A fine red wine
Good quality balsamic vinegar
Season all sides of the steak with the salt, pepper, and the garlic and onion blend. Allow the steak to sit on a cookie drying rack (or some other kind of rack that will allow air to pass under the steak), covered with a paper towel, for a few hours. You do this not only to flavor the steak, but also the "dry out" the surface of the steak, as a dry surface will get that wonderful golden brown crust more quickly, and you can get more pink in the middle that way.
Make "seasoned butter" by mixing some softened, unsalted butter, with a liberal amount of the garlic and onion blend, as well as salt and pepper (you have to do this part by taste, if you taste and think "mmm, that's good" then you probably don't need to add more lol).
Once you are ready to cook, put a table spoon of the grapeseed oil into a frying pan, with a tablespoon of the seasoned butter. You want this pan on high/medium high (I'ts hard to gauge because ranges vary so widely in power and temperature) but you generally don't want to turn it all the way up, more like 3/4 or 5/6ths high. Enough that the steak will sear nicely. Cook for 2, maybe three minutes per side (this will get smokey if you don't have a vent hood, like my kitchen [the fan broke] ) and sear the edges. Removed the steak from the pan, and the pan from the heat (hopefully, the stuff stuck to the bottom of the pan is a nice golden brown, but not black at this point). Set the steak aside to rest for ten minutes (this recipe is for rare, maybe medium rare depending on the quality of the meat and thickness of the steak) covered but not wrapped with aluminum foil (loosely covered).
While the steak rests, put the pan back on the head, medium high. Add 1 cup of red wine, and a splash of balsamic vinegar, scraping the bottom of the pan to break up all those golden brown bits left over from the steak. Allow this liquid to reduce for a couple of minutes, until it is almost, but not quite syrup like in consistency. Then, remove the pan from heat, and stir in about a tablespoon of cold, unseasoned butter.
Serve steak with sauce either on the side, or poured over. I also include caramelized onions and roasted garlic on the side, but these are option (yet extremely delicious).
If you can't tell, I'm a nut for garlic and onions.
EDIT: I forgot, when you take the steak out of the pan and get ready to make the pan sauce, pour off most of the oil and butter left in the pan from cooking the steak!(but do not scrape anything out, as that stuff stuck to the bottom [the technical term is fond] is where the magical flavor comes from) this is important. If you don't, your sauce will be too oily/greasy. You add butter back in at the end to stop the cooking/reduction process, as well as thicken the sauce.