Tag: Chicken

Sunday Dinner

So for dinner this evening I had an 8 pack of skin on bone in chicken thighs. Took the big bone out of the thighs and heated a cast iron pan to medium and in went a little vegetable oil and some unsalted butter. Seasoned the chicken with just salt and pepper and put them in a cast iron pan, skin side down for four minutes. Then flipped over for four minutes.

Into the toaster oven on warm. Then I chopped up some onion, mushrooms and garlic. Onions went into the pan the chicken fried in on medium heat for 5 minutes, then the garlic went in until fragrant then mixed into the onions then the mushrooms. Enough fat in the pan to add a tablespoon of AP flour, and then a little white wine and water. Reduced the liquid to half volume.

Steamed some broccoli and seasoned it with salt and pepper.

Plated it up – chicken thighs with the onion/garlic/mushroom gravy and then the broccoli.

Gotta say it, keeping it simple is the best way to cook.

Spatchcocked Chicken for dinner

The other day I was watching an America’s Test Kitchen video on spatchcocking a chicken.

Now I did it a bit differently. I used a non-stick pan over medium-low heat. To that I added a little bit of avocado oil. We’re talking about a teaspoon or so.

Took the backbone out of the chicken (It’s easy with decent kitchen shears) and then seasoned inside and outside with salt and pepper. Into the pan breast side down. It was awesome. Only did 4 minutes on each side over medium-low heat . The below is the result:

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I’d say mine is as gorgeous as the ATK chicken. The pepper is fresh ground and in fact those are the specks you see on the breast. It was awesome too – someone went back for the wings. All that’s left is the carcass which is in the freezer now, and the thigh/drumsticks.

Chicken and Cannellini for dinner

So I was wondering what to make for dinner. I had some boneless, skinless chicken breast along with a few pounds of Cannellini beans, oninon, garlic, parsley, chicken stock and some white wine.

Cut up a medium onion. Melted 3tbsp of butter in a pan over medium-low heat. Add chopped onion to the mix. Mince 3 garlic gloves and add to the onions when onions are translucent.

Cut chicken breast into chunks – about 1.5-2.0 inches. Season with salt, pepper, garlic powder and tarragon.

Add a little bit of olive oil to the onion/garlic mixture just so the chicken has enough fat to cook in. Then add the chicken to the pan, increase heat to medium. Turn chicken about 3 to 4 minutes in and then wait about 5 or so minutes to start forming the sauce.

I added 3tbsp of flour to the pan and stirred it into the fat. Then added about a half cup of white wine of your choosing, along with a cup to 1.5 cup of chicken stock to thin the sauce a bit.

I had soaked the cannellini’s earlier and cooked them to just about the point before they turn to mush. I did this over low-med heat for about an hour and fifteen minutes. Then when they were done I drained them, reserving the liquid, and put them in the pan with the chicken and sauce.

Tossed in some fresh chopped parsley and stirred to combine.

It tastes awesome and is VERY filling.