by Michael Smith
The Food Network
2 boneless chicken breasts
1 pinch salt and pepper
1 splash sunflower oil
1 Tbsp butter
1 onion, chopped
2 clove garlic, chopped
2 apples, cored and chopped
¼ cup apple cider
1 Tbsp cider vinegar
2 Tbsp grainy mustard
1 Tbsp dried sage
1 handful fresh sage leaves
1. Match your favourite heavy frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to cover the bottom of the pan, then swirl in a dollop of butter. Add the chicken breasts, searing their first side until it’s golden brown and crusty, about 5 to 7 minutes. Flip the breasts and continue searing until side two is equally golden brown and delicious. Add a splash more oil if you think the pan needs it. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pan temperature is high enough.
2. Reduce the heat to medium and remove the chicken breasts to a plate. Add the onion and garlic, sautéing for a few minutes until fragrant. Add the apples, cider, vinegar, mustard and dried sage. Adjust your heat to bring the works to a slow, steady simmer, not a rapid boil. Return the chicken to the pan, cover tightly and continue cooking, simmering the sauce and baking the meat until its cooked through and delicious, and registers an internal temp of 165ºF, 10 to 15 minutes. Turn the breasts once during the simmer, to allow the apple flavours to fully permeate from all sides. Add the fresh sage leaves. Plate the finished chicken breasts, spoon on the saucy apples, serve and share.
from the Food Network
6 - 8 pieces skin-on, bone-in chicken thighs
Salt and fresh black pepper
1 Tbsp olive oil
2 Tbsp unsalted butter
1 shallot, sliced or minced
1 tsp chopped thyme
1 ½ Tbsp flour
3 Tbsp grainy mustard
1 ½ cups crisp white wine, like pinot grigio
1 ½ cups low-sodium chicken stock
2 Tbsp drained capers
Salt and lots of fresh black pepper
Chopped parsley, for garnish
1. Pre-heat the oven to 175˚C (350˚F).
2. Season the chicken generously on both sides with salt and fresh black pepper.
3. Heat the oil and butter in a large skillet over medium heat.
4. Sear the chicken, skin side down first for 3-4 minutes per side until golden brown and crispy. The chicken will release itself from the pan easily when it’s ready to be flipped and taken out of the pan!
5. Transfer the chicken thighs to a sheet pan and roast in the oven for 18-22 minutes until the internal temperature reads 75˚C (165˚F). Roasting time will depend on the thickness of the chicken thighs so check the temperature.
6. Immediately after removing the chicken from the pan, turn the heat down to medium-low and add the shallots and thyme.
7. Sauté for 1-2 minutes until they begin to soften.
8. Add the flour and grainy mustard and cook for another minute until the rawness of the flour is cooked out.
9. Deglaze the pan with the white wine, scraping the bottom of the pan to release all of the browned bits from the chicken.
10. Turn the heat up to medium-high and reduce the wine by at least half.
11. Add the chicken stock and capers to the pan and simmer for 5-8 minutes until the sauce has reduced and has thickened.
12. Taste and season with salt, if needed, and lots of fresh black pepper.
13. Plate by spooning some of the pan sauce onto each serving dish, placing the chicken in the sauce, and then drizzling a little bit of sauce over the chicken. Garnish with lots of chopped parsley.
from Canadian Living
In skillet, heat oil over medium-high heat; sauté chicken, chili powder and cumin until chicken is browned, about 3 minutes.
Add onion, red pepper, salt and pepper; sauté until red pepper is are tender-crisp and chicken is no longer pink inside, about 3 minutes. Stir in tomato.
Divide chicken mixture among tortillas; top with salsa, sour cream and cilantro. Fold uncovered half of each tortilla over filling.
from my kitchen
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