BornGrace

What I do while I figure out what to do next . . .

Archive for the tag “Chicken”

Lemon Vermouth Chicken

This is a fabulous tasting, easy chicken dinner that you can make with items that are already on hand in your pantry.  And by fabulous I mean I have 100% success rate with my entire family (pretty much that never happens). So to celebrate my awesomeness I have now made this twice in the last month.  First time I followed the directions entirely and bought chicken breasts and pounded them to an even thickness.  The second time I bought pre-sliced chicken cutlets.  The cutlets made the preparation so fast and also cooked much much quicker. Bonus in my house!

adapted from my much loved Williams-Sonoma Chicken cookbook)

INGREDIENTS:                        

  • 2 whole chicken breasts (4 breasts)
  • 1/2 cup flour
  • 1 teaspoon dried sage
  • 3 tablespoons unsalted butter
  • 1/2 cup dry vermouth
  • 1 tablespoon fresh lemon juice
  • zest of one lemon
  • 4 fresh basil leaves for garnish (optional)

DIRECTIONS:

The recipe calls for you to halve, skin and debone the chicken breasts.  I have done that before.  I really have no need to do it again.  I am perfectly happy buying boneless skinless chicken breasts.  I don’t feel like less of a mother (I don’t care if it makes me less of a cook apparently).

Before you start, turn oven on to warm and place oven safe serving platter inside.

Place chicken breasts between 2 sheets of waxed paper and pound gently to an even thickness

Mix the flour and sage together in a flat bottomed bowl (I used ground sage the first time and dried the second.  Both work)

Dredge chicken breasts in flour/sage mixture and shake off excess.

Melt butter in saucepan over medium heat.

Add chicken breasts and saute, turning as the become golden 2-3 minutes each side.
(the larger breasts took longer – my cutlets were 1-2 minutes each side)

Transfer to a warmed platter to keep warm while you deglaze the pan.

Add vermouth and bring to a boil over high heat.  Deglaze by loosing any browned bits and continue to stir until reduced by 1/2. 2-3 minutes.

Add lemon juice and season to taste with coarse salt and freshly ground pepper.

Pour sauce over chicken and sprinkle with lemon zest and basil.

ENJOY!!!

 

You should make this tonight!

It’s pouring down rain here — it’s not really miserable and cold, but it cries out for comfort food tonight.  Of course tonight I have to pick up my short child early from school to take to a lesson and then race home and supervise homework and then the short child also has jazz at dinner time (yes, this is all due to poor planning on my part)  that ends at exactly the same time I am supposed to show up looking all clean and shiny for parents night at her school.  Oh, and somewhere in between all that I need to make dinner for 6 people.  Can you say “crock-pot”???  By the way I own a crock-pot cookbook – I won’t make 95% of the recipes in it because either they have steps like browning and adding ingredients 1/2 hour before serving or they are based around cream of mushroom soup – seriously YUCK!

This is 2 steps.  Put in ingredients and shred.  That’s it.  And it tastes awesome and it keeps well and you can serve it as leftovers if you need to.  It is also immensely adjustable to feed the size crowd you need.

RECIPE Shredded BBQ Chicken on Ciabatta Rolls:

  • 5-6 boneless breasts of chicken (this is totally flexible – I have 7 in tonight because they looked small)
  • 1/2 cup Italian dressing
  • 1/4 light brown sugar
  • 2 Tablespoons Worcestershire Sauce
  • 1 bottle BBQ sauce (your choice – I like Bulls Eye Original because it doesn’t have High Fructose Corn Syrup or ingredients I cannot pronounce)

And that’s it.  Seriously.  Dump it all in.  Mix it around if you feel the need to create more steps. Turn it on and forget about it.  I have it on low for the next 8 hours.  It would be fine in 6.  I have cranked it up to high and had it ready in 4 hours.

Because you should make this tonight I am posting this now with just the in process picture.  I have no idea if it will be possible to grab a final product pic with my night tonight but I will try 🙂

When you are ready to eat take 2 forks and shred the meat.  This will take longer than you think it should.  But it’s not remotely complicated.  Tonight I will either do it in advance of Jazz class and set crock-pot to warm for 1 hour or I will have my big girls shred it while I am gone so it is ready to eat when I roll in on 2 wheels and toss the short child out the window on my way to parents night.

I buy nice buns — Ciabatta Rolls – not hamburger buns for this.  It does make a difference – my kids voted.

Enjoy!!

Stir-Fry Chicken with Ginger

I have very warm thoughts about this cookbook. Williams-Sonoma Kitchen Library: Chicken.  And it’s not so much about the recipes, although I have had great success with many of them.  It is because once, a very long time ago, my non-cooking husband went to Williams-Sonoma in NYC, on purpose and not being dragged by any woman.  He bought this cookbook and the special tools he needed for his recipe and came home to his heavily pregnant, stuck on bedrest for 12 weeks wife, and cooked her “real food” from a cookbook, with special tools and multiple ingredients.  And if I didn’t know it before, I did then, he was a keeper.

Picture from book

I have included both pictures from the real cookbook and my own and I want to point out a couple of notable differences.  In my defense, I was on the phone the entire time I was making this recipe with a survey taker, so was not as focused as I usually try to be.  That said – it really does speak to the ease of this recipe that you can make it and be distracted at the same time.  So in the real picture the green onions are sliced lengthwise and they are much prettier than my small rounds — I wasn’t paying enough attention when I was cutting.  Also, the real picture has  a lovely brown color to the sauce and chicken that I do not have either.  I’m not sure why.  I used a dark sesame oil, so perhaps it was the store-bought chicken stock.  The cookbook suggests that you make your own — I beg to differ on a weeknight.  Plus I’m not someone who just has that lying around.  Perhaps I should; I also know I never will.

RECIPE:

  • 2 whole chicken breasts (that means 4 individual)
  • 2 tablespoons sesame oil
  • 1 clove garlic
  • 2 green (spring) onions, including tender green tops, thinly sliced (here is where I stopped reading) lengthwise and then cut crosswide into 2-inch pieces
  • 2 tablespoons chopped, peeled fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup chicken stock
  • salt and freshly ground pepper
  • 2 tablespoons chopped crystalized ginger for garnish

DIRECTIONS:

They say to halve, skin, and bone the chicken breasts as directed on page 10-11.  I say buy boneless skinless chicken breasts – duh!  Place the breasts between 2 sheets of waxed paper and, using a rolling pin, flatten them slightly and evenly.  I used a kitchen mallet and pounded them with great satisfaction whenever the survey taker paused for a breath.

Place chicken between 2 pieces of waxed paper.

Place chicken between 2 pieces of waxed paper

Cut the halves lengthwise into strips 1 inch wide.

Cut the halves lengthwise into strips

Warm the oil in a large saute pan or wok over medium heat.

Warm sesame oil and garlic over medium heat

Add the garlic and chicken and saute the chicken, turning the pieces as them become golden, about 1 mintue on each side.

Saute chicken 1-2 minutes per side until golden

Stir in the green onions, fresh ginger and pepper flakes and saute for 1-2 minutes.

Stir in onions, ginger and red pepper flakes

Add the chicken stock and bring to a boil.  Deglaze the pan by stirring to dislodge any browned bits, then reduce the heat slightly and simmer for 2-3 minutes.

Season to taste with salt and pepper.

Remove the garlic and discard.  (Maybe I wasn’t paying attention again, but my garlic had been minced through a garlic press (my fabulous and awesome Pampered Chef garlic press that is totally worth going to a party for) and not left whole – so therefore could not be removed – seems silly anyway)

Transfer the chicken and onions to a warmed platter. Pour sauce over the top.  Garnish with the crystalized ginger.

Stir-Fry Chicken with Ginger

Serves 3-4

REVIEW:

I served this over a Jasmine rice and it was a huge success with everyone!  However, since everyone really liked it, it was not remotely enough food.  So next time I will definitely double the recipe.  The boy child (who is arguably my pickiest eater) found the crystalized ginger “too spicy” and requested that next time I add the garnish after I serve his plate. Easy fix and he did eat his entire serving and look around for more.  The other kids were sneaking in the pantry and shot-gunning the ginger – so there is no accounting for taste bud differences.  I think this might be good with some Nan and a green salad and carrot ginger dressing – unless it becomes ginger overload — something to try next time – not that I have that recipe, but something to look for.   Hubby got home late and ate it cold, thought it would have been better hot, but was afraid to nuke it in case it messed up the flavors -which he liked.

ENJOY!!

 

 

 

 

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