Chicken, in my opinion, is probably the easiest to cook...and can also be the blandest. I wanted to make a very flavorful chicken with simple ingredients. I made a similar version to this dish once in culinary school and it was so perfect. I have been doing different variations of this dish ever since, this recipe is by far my favorite so far. Some shallots, pancetta and a whole lot of garlic make this dish absolutely irresistible! The potatos were super simple. I cut up a bunch of Yukon Golds and roasted them with olive oil, fresh thyme, salt and pepper. Easy and perfect!
1 Whole Fryer Chicken Cut Up 2 Shallots, Diced 4 Oz Pancetta, Diced (You can use regular bacon, but I had Pancetta in the house) 4 Sprigs of Thyme 20 Cloves of Garlic 1 Cup of White Wine 1 Cup of Chicken Stock (or enough to cover the chicken 1/2 way up) Olive Oil Salt and Pepper to Season
1. Heat a heavy bottom pan to smoking point with the olive oil in it. 2. Season chicken heavily with salt and pepper. 3. Add to pan, skin side down and brown on each side. Make sure you get a nice crust on the chicken. It will add a lot of flavor to the sauce. 4. Remove the chicken from the pan and lower the heat to medium. 5. Sweat the shallots, pancetta, thyme and garlic together. The pancetta should begin to brown nicely. Season with salt and pepper. 6. Pour in the wine and scrape the bottom well to pick up all the brown bits. Let the wine reduce by half. 7. Add in your chicken and pour in chicken stock. Making sure your chicken is covered half-way up. 8. Continue cooking this on low, just barely simmering for 45 minutes. Make sure to turn the chicken over half way through. 9. Once the chicken is done, remove it from the pan. Boil the sauce and reduce to a thicker consistency. Tasts for seasoning and pour over chicken.
Years ago, I followed my dreams and went to culinary school. I went to culinary school to continue the dream that my mother and I always shared: to open up a deli or cafe somewhere and call it our own. Whether that cafe will ever open is still up in the air...but my cooking and my love for food I owe to my mother...and in a way this blog is dedicated to her...I only hope that I can inspire other women with this blog the way my mother inspired me...With her love for food passed onto me, I quickly became a food snob after culinary school. Today, a house, a husband' (and his stomach),and an up and coming business keeps me busy enough without all my gourmet concoctions! But, no matter how busy I am, I still go to my kitchen and cook to retain my sanity. Prehaps this is a way I connect to my mother...but cooking is the only thing that truely soothes my soul. My recent transformation has led me to belive that sometimes you just have to Keep It Simple Stupid...and Cook!
I will not eat oysters. I want my food dead - not sick, not wounded - dead. ~Woody Allen
Part of the secret of success in life is to eat what you like and let the food fight it out inside. ~Mark Twain
Great food is like great sex. The more you have the more you want. ~Gael Greene
Tell me what you eat, I'll tell you who you are. ~Anthelme Brillat-Savarin
And, of course, the funniest food of all, kumquats. ~George Carlin
Avoid fruit and nuts. You are what you eat. ~Jim Davis
The trouble with eating Italian food is that five or six days later you're hungry again. ~George Miller
Cooking is like love. It should be entered into with abandon or not at all. ~Harriet van Horne
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~Doug Larson
I didn't fight my way to the top of the food chain to be a vegetarian. ~Anonymous
But those aren't the flavors. That'd make too much sense. Apple and pear, according to Dr. Phil, are body types the bars are made for. Hey, I've got some advice. If you look like an apple or a pear, eat an apple or a pear! [On Dr. Phil's energy bars. ~Lewis Black