Chicken and Egg - Janice Cole [100]
It’s nice to have a simple dish in your repertoire that exudes elegance. This is such a dish, and it’s ready from start to finish in 20 minutes. The chicken is lightly coated with a silky restaurant-quality reduction sauce. Sherry vinegar, used in place of wine, mellows and sweetens as it’s reduced, concentrating the flavor. The browned bits on the bottom of the skillet provide the rich foundation for the sauce, while the cream blends the flavors and lightens the texture.
* * *
Preheat the oven to 400°F. Season the chicken with the ¼ teaspoon each of salt and pepper. Heat a large skillet over medium-high heat and heat the oil. Cook the chicken for 3 to 4 minutes or until lightly browned, turning once. Place on a small, rimmed baking sheet and bake the chicken breasts for 5 to 7 minutes, or until no longer pink in the center.
While the chicken is baking, sauté the shallots in the same skillet over medium-low heat for 40 seconds, or until they are just beginning to soften. Increase the heat to high and immediately add the vinegar. Bring to a boil and continue boiling over high heat for 30 to 60 seconds or until reduced by half, scraping up the browned bits on the bottom of the skillet. Add the broth and boil 1 minute or until reduced by half. Add the cream and continue boiling over high heat for 1 minute, or until slightly thickened (the bottom of the pan will begin to show as you stir the sauce). Season the sauce with a pinch each of salt and pepper.
Arrange the chicken breasts on a serving platter and spoon the sauce over them.
NOTE
Sherry vinegar from Spain is often aged for many years, like balsamic vinegar. The longer it is aged, the higher the quality tends to be. It can be found near other vinegars in most grocery stores. If unavailable, dry sherry can be substituted.
SERVES 4
4 boneless, skinless chicken breast halves (about 1 ½ pounds)
¼ teaspoon of kosher salt, plus a pinch
¼ teaspoon of freshly ground pepper, plus a pinch
1 tablespoon extra-virgin olive oil
¼ cup minced shallots
1⁄3 cup sherry vinegar (see Note)
½ cup reduced-sodium chicken broth
1⁄3 cup heavy (whipping) cream
Chicken with Charred Cauliflower and Peppers
High-temperature roasting brings out the best in this cauliflower, red bell pepper, and chicken drumstick combo. The high heat browns and slightly chars the edges of the vegetables, caramelizing them and bringing out the nutty flavor of the cauliflower. The bell peppers sweeten as they roast, and the chicken develops a golden crispy skin. The best part is that it’s ready in a little over 30 minutes, making it a perfect dish for a weeknight meal.
* * *
Preheat the oven to 450°F. Lightly oil a large, rimmed baking sheet or spray with nonstick cooking spray. Toss the cauliflower and red bell peppers with 2 tablespoons of the oil and the lemon juice in a large bowl. Add 2 of the garlic cloves and ¼ teaspoon each of the salt and pepper and toss the vegetables to mix. Arrange on the baking sheet.
Toss the chicken drumsticks in the same bowl with the remaining oil, garlic, salt, pepper, and the cumin. Nestle the chicken in and around the vegetables.
Bake for 30 to 40 minutes or until the chicken is no longer pink in the center and the vegetables are tender.
Serve immediately.
SERVES 4
1 small head cauliflower (about 1 pound), cut into florets (4 cups)
2 large red bell peppers, seeded, deveined, and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
4 garlic cloves, minced
¾ teaspoon coarse sea salt
½ teaspoon freshly ground pepper
8 chicken drumsticks (about 2 pounds)
2 teaspoons ground cumin
Pot-Roast Chicken with Mushrooms
Move over, beef—chicken makes a great pot roast. Braised in a heavy pot and surrounded by potatoes, carrots, and two kinds of mushrooms, this chicken begs to be served with crusty bread to soak up the juices.
* * *
Preheat the oven to 350°F. Pour the boiling water over the porcini in a small heat-proof bowl and let soak for 30 minutes. Drain,