jump to navigation

Show us some skin! October 12, 2010

Posted by Toy Lady in Cooking, Food, random stuff.
Tags: ,
trackback

A lot of people don’t care for boneless, skinless chicken breasts – and I guess there’s a good reason for that.

PhotobucketI mean, sure, they’re low-fat and virtuous and stuff, but they’re about as boring and flavorless as meat can get, you know?  Not to mention how easy it is to overcook them.  Heck, you might as well be eating cardboard most of the time.

But you know, if they’re seared properly, I don’t think, once in a while, it’s going to kill us to leave the occasional skin on our chicken.  It’s an occasional indulgence.

Photobucket

So here’s what we’ve figured out.

Essentially any pan sauce (or spice rub) that works with chicken?  Will be FAN-TA-BULOUS using my super-secret pan-roasting chicken breast technique.

You just need to leave the skin on the breast and take the bones out.

Which is fine, because those bones are great to use for stock, right?

Of course they are.

We basically start the same way we did with the cover-my-nut chicken – season the boneless, skin-on breasts, sear them skin side down in a cast iron pan, the turn them over and shove them in a 450-degree oven for 15-20 minutes (until they’re just about done).

Photobucket

And while the chicken is in the oven, we get a different sauce together, this one based on a Cook’s Illustrated pan sauce for chicken:

  • 3/4 cup chicken stock
  • 1/2 cup vermouth (I’m sure white wine would work just fine here)
  • 4 sage leaves – we chiffonaded them

In addition, we’re going to want to mince one large (or two small) shallots.

Photobucket

Once the chicken is done, you’ll want to remove it to a plate, cover with foil, and turn your attention to the sauce.

Which you’ll make in the pan: pan sauce.

Pour about half the fat off, and saute the shallots just until the shallot is softened.

Then add your liquids – that would be the chicken stock and the vermouth – along with the sage, and bring it all up to a good simmer, making sure to scrape any bits of crusty goodness from the pan.

Photobucket

Once the sauce has reduced, we’re going to do something kind of French.

PhotobucketWe’re going to mount with butter – that is, we’ll whisk some cold butter into the simmering liquid, and somehow, magically, it will thicken it into an actual sauce.

I don’t have the science background to understand it – I only know that ten thousand Frenchmen can’t be wrong.

At least, not when it comes to sauces, anyway.

When it comes to military strategy – not so much.  But sauces – yes.  Trust ’em.

Photobucket

And so it is.  A pan roasted chicken breast, crisp skin, with a delightful, herby, buttery sauce.  Fresh, steamed broccoli.  Lovely, healthy brown rice.  I’d say, all in all, this is a healthy AND tasty dinner, wouldn’t you?

Advertisements

Comments

1. judy - October 12, 2010

THAT is a beautiful production. And it smells SO GOOD. Thanks. j

Thanks, Judy – I can’t believe how very simple this is! It’s revolutionary! 😀


Sorry comments are closed for this entry

%d bloggers like this: