Tag Archives: habana Muda

Sautéed Chicken Breasts

By Kosherscene–  @ New York Jewish Guide.com
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.

Sautéed Chicken Breasts

(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 RecipeDetail 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

 

mh- New York Jewish Guide.com

Chicken with Golden Raisins, Green Olives and Lemon

chicken-with-golden-raisins-green-olives-and-lemon

Contributed by: Joyofkosher

Recipe

Chicken with Golden Raisins, Green Olives and Lemon

Times

  • Prep Time : 5 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 5 min

Servings

Ingredients

  • 1 whole chicken (3.5 – 4 pounds), cut into eight parts
  • 2 TBLS olive oi
  • 1 tsp salt
  • 2 Cloves garlic, minced
  • 1 tsp turmeric
  • 1 tsp freshly grated ginger
  • 1 stick (2 inches) cinnamon
  • 2 lemons, one juiced and the other sliced
  • 1 cup chicken stock
  • 2 potatoes, peeled and cut into half-inch thick slices
  • 4 carrots, peeled and sliced thin
  • 1/2 tsp Black pepper
  • 1 cup Golden raisins
  • 1/2 cup pimento-stuffed Spanish olives

Directions

Preparation

1 Preheat oven to 400 F.
2 In large non-stick pan or Dutch oven, warm oil over medium-high heat. Sprinkle chicken pieces with salt and pepper.
3 Add chicken pieces to pan and brown on all sides, turning at least once
4 Remove chicken from pan and set aside.
5 Lower heat to medium. Add to pan garlic, turmeric, ginger and cinnamon stick; cook, stirring constantly, for 15 seconds.
6 Pour lemon juice and stock into pan, stirring to scrape up browned bits. Place chicken back in pan.
7 Pour lemon juice and stock into pan, stirring to scrape up browned bits. Place chicken back in pan.
8  Add potatoes, carrot slices, raisins, olives and lemon slices to pan around the chicken pieces. Raise heat to high and bring to a boil.
9 Cover pan and place in hot oven for 45 minutes. Remove lid and continue to cook for another 10 minutes, or until cooked through.
10 Serve immediately with parsley-flecked couscous.

Source: National Chicken Council

For Dessert; Cinnamon Chocolate Cake with Cinnamon Glaze

cinnamon-chocolate-cake-with-cinnamon-glaze