Roasted Chicken Thighs with Lemon and Oregano

Amazing flavor, quick and easy to make. Our newest crush.

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INGREDIENTS
    • 4 large or 8 small skin-on, boneless chicken thighs
    • 1 lemon
    • Kosher salt and freshly ground black pepper
    • 3 teaspoons olive oil, divided
    • 3 sprigs oregano
    • 1 tablespoon minced shallot
    • 1/2 garlic clove, minced
    • 1/8 teaspoon crushed red pepper flakes
    • 1/4 cup dry white wine (such as Sauvignon Blanc)
    • 1/2 cup low-sodium chicken broth
PREPARATION
    1. Preheat oven to 425°F. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
    2. Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
    3. Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
    4. Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.
    5. Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.
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The Judy Bird

So, we had a completely delicious Thanksgiving dinner this year at Mark and Tony’s. . . I mean COMPLETELY!  From the dry-brined turkey that was unbelievably tasty and the only way to ever make turkey again, to the mashed potatoes we made early and kept hot in a crockpot (thanks NPR!), and the Roasted and Goat Cheese Pear Salad, Cranberry Negronis and Manchego Parmesan Dip  — it couldn’t have been better/easier/yummier!  I don’t think I’ll ever make a turkey any other way.

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Where has this turkey been all my life?  Just think Zuni Chicken . . .

From the LA Times Food Section:

Russ Parsons’ Dry-Brined Turkey

Fondly Known as The Judy Bird (in honor of Judy Rodgers of Zuni Cafe)

  • One 12- to 16-pound turkey (frozen is fine)
  • Kosher salt
  • Herbs and/or spices to flavor the salt (optional — see suggestions in step 1)
  • Melted butter for basting (optional)
  1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt — we used Diamond Crystal kosher salt — into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you’d have 3 tablespoons). You can flavor the salt with herbs and spices if you like — Tony used smoked paprika and orange zest. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle.
  2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You’ll probably use a little more than a tablespoon.
  3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.
  4. Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. (If you can’t find a resealable bag this big, you can use a turkey oven bag, but be prepared for it to leak.) Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. Rub the salt around once a day if you remember.
  5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.
  6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.
  7. Pat it dry one last time and baste with melted butter, if using. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it’s easiest to do this by hand, using kitchen towels or oven mitts).
  8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.
  9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

 

Rosemary Brined Fried Chicken Nirvana

I don’t even know what to say.  This is not only the best fried chicken I have ever made — it’s the best fried chicken I have ever HAD!  Seriously.  I’ve never tasted chicken this flavorful — in. my. entire. life.

David heard a story on NPR the other day about Michael Ruhlman who I thought was a professional chef because he collaborated with Thomas Keller on The French Laundry Cookbook and Bouchon.  But he’s not — he’s a home cook and primarily and wonderful writer -He’s written over 20 books and recently wrote a novel.  I looked up a couple of his cookbooks (Ruhlman’s 20 is such a great book — buy it!) — read through his blog (he’s a great writer) — AND he’s a terrific cook.  We made his fried chicken.  And we have achieved nirvana.

Make this.  You’re gonna love it!

Our notes:

  • We halved the recipe easily.
  • We used boneless chicken thighs tonight — delish!
  • We only brined them for 4 hours — and air chilled them for only 2 hours — and they were moist and intensely flavorful.
  • I fried them until they were pretty brown, then finished them in a low oven.

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Serves 6 to 8

Brine
  • small onion, thinly sliced
  • garlic cloves, smashed with the flat side of a knife
  • teaspoon vegetable oil
  • tablespoons kosher salt
  • 5 or 6 sprigs rosemary, each 4 to 5 inches long
  • 4 1/2cups water
  • lemon, halved
Fried Chicken

  • chicken legs, drumsticks and thighs separated
  • chicken wings, wing tips removed
  • cups all-purpose flour
  • tablespoons freshly ground black pepper
  • tablespoons paprika
  • tablespoons fine sea salt
  • teaspoons cayenne pepper
  • tablespoons baking powder
  • cups buttermilk
  • Neutral, high-heat oil for deep-frying (like canola)
  1. Make the brine: In a medium saucepan over medium-high heat, sauté the onion and garlic in the oil until translucent, 3 to 4 minutes. Add kosher salt after the onion and garlic have cooked for 30 seconds or so. Add the rosemary and cook to heat it, 30 seconds or so. Add the water and lemon, squeezing the juice into the water and removing any seeds. Bring the water to a simmer, stirring to dissolve the salt. Remove from the heat and allow the brine to cool. Refrigerate until chilled. To speed this process up, chill over an ice bath, stirring.
  2. Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into the bag. Seal the bag so that you remove as much air as possible and the chicken is submerged in the brine. Refrigerate for 8 to 24 hours, agitating the bag occasionally to redistribute the brine and the chicken.
  3. Remove the chicken from the brine, rinse under cold water, pat dry, and set on a rack or on paper towels. The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately. Ideally, it should be refrigerated, uncovered, for a day to dry out the skin, but usually I can’t wait to start cooking it.
  4. Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl. Whisk to distribute the ingredients. Divide this mixture between two bowls.
  5. Pour the buttermilk into a third bowl. Set a rack on a baking sheet/tray. Dredge the chicken in the flour, shake off the excess, and set the dusted pieces on the rack. Dip the pieces in the buttermilk, then dredge them aggressively in the second bowl of flour and return them to the rack.
  6. Heat oil in a pan for deep-frying to 350°F/180°C. Add as many chicken pieces as you can without crowding the pan. Cook the chicken, turning the pieces occasionally, until they are cooked through, 12 to 15 minutes depending on their size. Remove to a clean rack and allow them to rest for 5 to 10 minutes before serving. For legs, thighs and wings, Ruhlman says, “I like to finish them in a 250? F/120? C. oven, to make sure they’re super tender and to further crisp them. This lets me serve it whenever I want, no last minute frying if guests are invited.”

Michael Ruhlman

Diane’s Vietnamese Fried Chicken

Love at first bite!  Super duper fingerpicking GREAT!  EASY to make — light and crunchy outside and flavorful and moist on the inside. Sweet, sour, salty and spicy–all the flavors of Vietnam.

One of my favorite blogs of the past two or three years is White on Rice (whiteonrice.com) by Diane Cu and Todd Porter, professional photographers and food stylists.  Diane’s Vietnamese roots are evident in a number of their recipes including an umami turkey burger that I completely love.

I have been on a lonnnng journey to find the perfect chicken wing recipe, and (my heart is beating fast as I type this) THIS MIGHT BE IT!!!!

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Serves 4

Do not be fearful of fish sauce as it adds a critical flavor that makes this recipe so special.  If you’ve eaten Vietnamese or Thai food in the pass, fish sauce has been in the ingredients.  Be brave–the chicken is spectacular!

From White on Rice, Diane Cu

Ingredients:

  • about 2-3 pounds chicken drumsticks or thighs or my favorite, chicken wings with wingtips removed, skin-on and bone-in

Marinade (make ahead — chicken should marinade from 1 to 3 hours):

  • 1/4 cup vegetable oil
  • 1/4 cup fish sauce (I’m a Red Boat fan)
  • 1 Tablespoon brown sugar
  • 1 Tablespoon rice vinegar
  • 4-5 large cloves garlic, finely minced or crushed
  • 1/2 teaspoon fresh ground black pepper

Just before frying:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • about 2 cups cold water
  • Oil for frying

Directions:

  1. Marinade:   In a gallon-sized freezer ziplock bag or a medium-sized bowl, combine the vegetable oil, fish sauce, brown sugar, rice vinegar, garlic and black pepper. Set aside.
  2. Rinse the chicken and pat it dry. Add the chicken to the marinade and  toss the chicken in to get it coated evenly. Marinate the chicken for at least 1 hour (2-3 hours preferred) in the fridge. Turn the bag or toss the chicken a couple of times  to be sure all parts are marinating.
  3. Flour coating: In a large bowl, combine the flour and baking powder. Add the cold water and mix well with a fork. Start with about 1.5 cups and add more water if needed. Break up any clumps of flour so that the mixture is smooth. The batter should look like thin pancake batter.
  4. Heat a large frying pan or Dutch oven and then add about 1″ of vegetable oil. Heat the oil to 350-375 degrees F.
  5. Remove the chicken from the marinade and let the excess drip off. Dip the chicken in to the wet flour mixture. Allow excess to drip off and place the chicken in the hot oil.
  6. Cooking in small batches, fry the chicken on both sides till crispy and cooked through, about 10-15 minutes — about 8 minutes for the wings. Turn the chicken two or three times as it fries.  Don’t crowd the chicken.
  7. Garnish with minced cilantro (optional). Serve warm with sriracha and/or rice.

Holy Mother of Soy Garlic Chicken Wings

Bon Chon is a Korean restaurant in Sunnyvale, CA,  and my former Mecca for the most delicious Korean fried chicken wings I have ever had.  Two or three times a year, I’d make a pilgrimage there for a box of six soy garlic wings with white rice.  I hardly ever left the parking lot without breaking into that box for at least one bite.

And now . . . AND NOW YOU CAN MAKE THEM in the privacy of your own kitchen so no one needs to know how many you eat!  Incredibly easy to make — easier than I ever imagined!  I truly thought that Bon Chon had some technologically complicated cooking appliance to produce these lacquered bites of paradise.

Thanks to a website called Taste with Tristan, my favorite chicken wings in the entire world are now within my reach.

So you HAVE to make these even though you think you won’t want to because you don’t know what they taste like, but I’m telling you that you will LOVE THEM!!!

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Recipe:

chicken wings (I only made 6, but the recipe is good for up to 15). Cut chicken wings into three parts, discarding the wing tips.

Batter:
1/2 cup rice flour
1/2 cup cornstarch
1/2 cup water

Whisk batter ingredients in a large bowl until you have a very smooth, THIN, pancake type batter. I had to add a little more water. It should coat the back of the spoon LIGHTLY.

Sauce:
4 cloves of garlic, smashed
About the same amount of fresh ginger, smashed
2 tablespoons Gochujang Korean chili paste that is actually easy to find in Asian food sections of supermarkets
2 tablespoons soy sauce
1/4 cup honey
1 tablespoons rice vinegar
2 tablespoons water

Place the sauce ingredients in a small pot, and heat until the sauce is slightly reduced.

Enough canola oil to cover the chicken wings (I cooked mine in two batches)

Place one chicken wing part in the batter and allow excess to drip off. Once it’s stopped dripping place it in a pot of 350 degree canola oil. I cooked six pieces at a time — it depends on the size of the pot. Keep the heat up between 325 to 350 degrees throughout the cooking. Cook for 8 minutes, and then remove from the oil and place on a sheet pan with a cookie rack. Cook the next batch the same way.

While that batch is cooking, transfer the cook wings to a wire colander and briskly shake them to remove the craggy parts of the cooked batter. This is an important step in order to get the smooth finish required for a true Bon Chon wing.

Return the now smooth first batch back into the oil for another 8 minutes — (total time for each batch is 16 minutes — I know, right? but it works, and the long cooking removes most of the chicken fat). Remove the wings from their second fry, and place on the cookie rack. Immediately brush the sauce over the entire wing.

Prepare to enter nirvana. Eat them up!!!!

(Thanks Tristan’s dad!)

Roasted Chicken with Caramelized Shallots

Serves 4 to 6

From my favorite French cookbook by Susan Herrmann Loomis, adapted by  my favorite blogger David Leibovitz.

Use a whole chicken cut into eight pieces; two legs, two thighs, and I cut each breast piece in half, crosswise, keeping the wings attached. You could also just use eight of your favorite chicken pieces.

chicken shallots

 

 

 

 

 

 

 

 

 

 

 

 

3 tablespoons olive oil

3 tablespoons red wine vinegar

1 tablespoon soy sauce

4 large shallots, peeled and minced

sea salt and freshly ground black pepper

One whole chicken, cut into 8 pieces

one generous handful of coarsely chopped flat-leaf parsley

1. Preheat the oven to 425ºF.

2. In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper.

3. Toss the chicken in the mixture, so they’re completely coated with the shallots. Turn the chicken pieces so they are all skin side up.

4. Roast the chicken for about twenty minutes, until it starts to brown on top. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized.

5. Remove from oven and toss in the chopped parsley, then serve.

Absinthe’s Coq au Vin

Serves 4

Adapted from Absinthe Bar & Brassiere in San Francisco, executive chef Adam Keough, who serves this classic dish with roasted potatoes and crostini. This recipe does take time, but the results are worth it. Note:  Must salt the chicken the night before.  I think this is best made 1 day before serving

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Stock:

  • 1 large carrot
  • 1 celery rib
  • 1/2 medium yellow onion
  • 1/2 medium leek
  • 4 ounces cremini mushroom
  • 1 whole chickens, about 3 1/2 pounds each
  • — Salt and pepper to taste
  • 2 tablespoons canola oil
  • 3 cloves of garlic, peeled and smashed
  • 4 whole black peppercorns
  • 2 quarts home-made or low-sodium chicken stock
  • 1 pig’s foot, cleaned (optional — we didn’t use it)
  • 1 bay leaves
  • 2 sprigs thyme

To finish the meal:

  • 1 /2  of 750 ml. bottle red Burgundy/Pinot Noir
  • 2 large carrot
  • 1 large turnip or rutabaga
  • 2 celery ribs
  • 8  ounces pearl onions
  • — Cremini mushroom caps reserved from making the stock
  • — Canola oil, for frying
  • 1 cup + 2 tablespoons all-purpose flour
  • 6 slices applewood-smoked bacon (I used high quality slab bacon which I preferred)
  • 2 tablespoons unsalted butter
  • 2 sprigs thyme
  • — Salt and pepper, to taste
  • 1/4 cup chopped parsley
  • 1/2 minced garlic

For the stock: Peel, then roughly chop the carrots, celery and yellow onion into 1-inch pieces and set aside. You should have about 1/2 cup each of the carrot and celery (add to the same bowl) and 1 cup of onion (in a separate bowl). Trim leek: discard tough dark green potion, halve lengthwise and rinse well between layers. Roughly cut into 1-inch pieces (about 1/2 cup); add to the onions. Remove mushroom stems (reserve caps, keep dry and refrigerate); trim and quickly rinse or wipe away any debris; set aside.

Remove chicken leg-thigh quarters and wings; set aside. Use a meat cleaver or chicken shears to cut along either side of backbone and then through the rib cage; cut the breast in half.

Chop chicken back into 4 pieces and disjoint wings; pat dry with paper towels and set aside. Season legs and breasts generously with salt and black pepper; place atop a rack inside a rimmed baking sheet. Wrap entirely with plastic wrap and refrigerate overnight.

Heat the canola oil in a large, heavy-bottom pot or Dutch oven over medium-high until very hot but not smoking. Add the chicken backs and wings and sear on all sides until golden brown; remove and set aside.

Add carrots and celery to pot; cook, stirring occasionally, until light golden brown. Add onions and leeks; brown lightly. Add garlic, peppercorns and mushroom stems; cook briefly. Add chicken stock, pig’s foot, reserved backs and wings, bay leaves and thyme. Bring to a boil, reduce to a simmer, and skim and discard scum. Simmer gently for 2 hours.

Strain through a fine strainer; reserve the pig’s foot and discard other solids. Chill stock quickly in an ice water bath, then refrigerate overnight. Makes about 1  quart.

To finish: Pour wine into a large non-reactive skillet. Bring to a boil over high heat, and boil until reduced by half; set aside.

Meanwhile, peel carrots, turnips and celery, then cut into 1-inch dice (you should have about 1 cup each ). Place in a large bowl. Briefly blanch pearl onions in boiling water, then peel (you should have about 3/4 cup); set aside separately. Quarter or halve mushroom caps (you should have about 3/4 cup); set aside separately.

Move rack to bottom third of the oven and preheat to 300°. Remove chicken from the refrigerator and pat dry. Heat enough canola oil to generously cover bottom of a large, non-reactive, ovenproof pot or Dutch oven over medium-high.

Working in batches as needed, dredge chicken in 2 cups flour, shaking off excess (discard the leftover flour). Cook the chicken, skin side down, until golden brown; turn and brown on all sides. Remove and set aside. When finished, drain fat from pan, leaving any browned bits in the pot.

Cut bacon crosswise into 1-inch pieces. Add to pot, and cook over medium heat until slightly crisp. Remove bacon and set aside, leaving fat in the pan.

Increase heat to medium-high. Add carrots, turnips and celery; cook until light golden brown; remove from pan to a large bowl. Repeat with onions and then with mushrooms, adding each to the bowl.

Add butter and 2 tablespoons flour to the pot, stirring continuously to form a quick roux. Whisk in wine reduction, add thyme, and bring to a boil. Add reserved stock, stirring to combine. Add chicken legs; bring to a boil, cover and place in the oven. Bake 40 minutes. Add breasts, cover and bake 30 minutes more.

Remove pot from oven and rest, still covered, for 1 hour. Meanwhile, pull meat and fat from reserved pig’s foot; chop and set aside. Discard bones.

Remove chicken from the pot; set aside. Remove and discard thyme sprigs.

Place pot over medium heat; bring to a boil and reduce liquid to desired thickness; it should coat the back of a spoon. Add chopped pig’s foot to sauce; taste and adjust seasoning if needed, and keep warm.

Disjoint legs and thighs. Halve each breast crosswise to yield a total of 34breast pieces. Add reserved vegetables and chicken back to the pot, and spoon sauce over; rewarm if needed.

Combine parsley and garlic to make persillade. Sprinkle persillade and reserved bacon over coq au vin, and serve.

Serve roasted potatoes and croustades.

Korean Fried Chicken Wings with Ginger Soy Glaze

  • 2-3 lbs chicken wings (tips discarded, and wings cut at the joints-washed and patted dry)
  • 1 cup of Wondra flour
  • 1 tsp salt
  • 1 tsp pepper

Soy Ginger Glaze 

  • 1 cup water
  • 1 cup thinly sliced ginger
  • 3 tbsp soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup vinegar
  • 2 tbsp honey or corn syrup
  • 1-2 tbsp garlic chile sauce
  • optional: 1/4 cup toasted sesame seeds

First prep the chicken wings, wash, and pat dry with paper towel. In a mixing bowl, combine about 1 cup of Wondra flour, salt, and pepper. Dredge the chicken wings in the flour mixture to get a fine light coat.

Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees. Fry chicken wings, in batches if necessary, about 5 min. Remove, place on a rack and allow to cool.

Now in a small saucepan, add the water, ginger, soy sauce, vinegar, chile, sugar and bring to boil. Then add the honey/corn syrup and reduce by half and it will be a thick maple syrup like consistency and set aside.

Re-fry the wings until crispy golden brown, about another 5-8 minutes. Drain on frying rack or paper towels. Dredge or brush on the soy ginger glaze. We also like to finish with some toasted sesame seeds on top.

Chicken “Stroganoff with Mushrooms, Sherry and Sage


4 Tsp extra-virgin olive oil

1 8 oz package sliced cremini (baby Bella) mushrooms

Kosher salt

! shallot, finely chopped

2 Tbs finely chopped fresh sage

Freshly ground black pepper

1 ¾ lb boneless, skinless chicken thighs (5 or 6),

trimmed of excess fat and cut into 1 ½ to 2 inch pieces

1 Tbs finely chopped garlic (about 2 large cloves)

1/3 cup dry sherry

1 whole jarred roasted red pepper, drained and cut into thin

strips (about ½ cup)

½ cup sour cream

1 plum tomato, cored and seeded, and cut into medium dice

 

In 1 10-inch straight-sided sauté pan, heat 2 tsp of the oil over medium-high heat.  Add the mushrooms, season generously with salt and cook undisturbed until well browned on one side, 1 to 3 minutes.  Add half of the shallot and ½ Tbs. of the sage to the pan and continue to cook, stirring, until the mushrooms are well browned all over, another 3 to 5 minutes.  Season generously with black pepper and transfer to a bowl. Leave the pan off the heat.

Generously season the chicken thighs with salt and pepper.  Return the pan to medium-high heat, add the remaining  2 tsp. oil, and swirl to coat the pan.  Add the chicken and cook undisturbed for 1 minute.  Add ½ Tbs. of  the garlic, ½ Tbs. of the sage, and the remaining shallot and continue to cook, stirring, until the chicken is no longer pink on the outside, 2 to 4 minutes.  Add the mushrooms, sherry, and red pepper and cook to reduce the sherry slightly, about 2 minutes.

Lower the heat to medium and stir in the sour cream, tomato, and the remaining garlic.  Partially cover the pan and simmer until the chicken is cooked through, 15 to 20 minutes.  If the sauce seems overly thick, think it with a little water.  Season to taste with more salt and pepper.  Serve sprinkled with remaining sage. Serve over egg noodles tossed with butter.

Chicken Medallions with Three Mustards Sauce

Serves 6

6 boneless and skinless chicken breasts

1 cup flour

4 eggs, whisked until smooth

2 cups panko (Japanese flaky breadcrumbs — available in the Asian section of most supermarkets)

1 T. chopped fresh thyme (I use lemon thyme when I can get it)

1  T. olive oil

2 cloves garlic, chopped

1 shallot, chopped

1 cup dry sherry

1 cup heavy cream

3/4 c. sour cream

1 heaping teaspoon dijon mustard and  herb mustard

2 teaspoons grain mustard

salt and black pepper.

Place the chicken breasts on a board, cover with plastic wrap and pound to even out and flatten.  Season with salt and pepper.

Prepare the breading station:  Place the flour on a plate.  Place the eggs in a pie plate. Place the panko in the food processor with the fresh thyme and process to crush the panko; place the mixture in a pie plate.

Heat oven to 350 degrees.

To prepare the chicken, dredge each piece in the flour, then in the eggs, and then in the panko.  Heat the olive oil in a large saute pan until hot — I cook these at medium heat.  Place as many chicken breasts in the pan as will fit without overcrowding (because they won’t brown if they’re jammed in there).  Cook until the chicken is golden brown — about 2 minutes — then turn and brown on the other side.  Remove from the pan and place on a cookie sheet — brown remaining chicken, then place cookie sheet in oven to finish cooking.

Remove the crumbs and oil from the pan, add the garlic, shallots and sherry to the pan, and over high heat, reduce until only 2-3 tablespoons of liquid remains.  Add the cream and cook until about 1/2 cup of cream remains. Add the sour cream and mustards and mix well.  Season with salt and pepper. Remove from heat.   Remove chicken from oven — cut into slices — place on plate — drizzle with sauce.

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