dinner tonight 1 of 4

getting ready mise en place

 

pan seared bone in skin on chicken breasts with a sage vermouth sauce. steamed asparagus drizzled with xtra virgin olive oil, fresh cracked pepper, herbes de provence and freshly shaved artisinal parmesan. fresh corn on the cob. creamy mashed potatoes.

 

breasts are seared skin side down for 5 min, then other side for 3, then finished in 450° oven for about 14 minutes

 

i think this recipe is on flickr member tequilaanddonuts stream...i think i gave it to her. it's one of our favourites here

 

Recipe:

 

chicken

1 cup kosher salt (or 1/2 cup table salt)

2 whole bone-in, skin-on chicken breasts about 1 1/2 pounds each, or 4 split breasts

ground black pepper

1 teaspoon vegetable oil

 

sage-vermouth sauce

1 large shallot , minced

3/4 cup low-sodium chicken broth

1/2 cup dry vermouth

6 fresh sage leaves , each leaf torn in half

3 tablespoons unsalted butter , cut into 3 pieces (keep cold in fridge until ready to use at end of sauce making)

table salt and ground black pepper

 

now to put it all together...it really doesn't take long, and it's not that hard...the results are great!

 

first, brine the birdie boobs...won't take long:

 

dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. rinse chicken pieces under running water and pat dry with paper towels. season chicken with pepper.

 

(it's amazing how brining the chicken makes them retain their plumpy juicyness through the cooking process...it really is worth it)

 

adjust oven rack to lowest position and heat oven to 450 degrees.

 

heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. turn chicken skin-side down and place skillet in oven. roast for 15 to 18 minutes. transfer chicken to platter, tent loosely with foil and let rest while making sauce.

 

use a potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes. add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. pour accumulated chicken juices into skillet, reduce heat to medium or medium low, and whisk in butter 1 piece at a time; season to taste with salt and pepper and pick out the sage bits. spoon sauce around chicken breasts and serve immediately.

 

i usually serve with rice and some baby carrots cooked till tender then warmed in small skillet with minced ginger and honey

 

 

edit you can see the menu in the thread here

Done