if it ain’t broke, don’t fix it.

22 Jan

sometimes you just need a good old american classic on a sunday night. chicken, mashed potatoes, and a vegetable medley. its simple, it’s straight forward, it’s honest and real and familiar.  and the reason it’s an American classic–it’s pretty dang yummy.

 

pan roasted chicken, garlic rosemary mashed potatoes, easy veggies and a nice white wine and stock pan sauce.

 

For The Chicken::

You Need:

1 piece of chicken per person, thigh or breast, skin/bones on or off.  i like bone in, skin on of either cut. you don’t actually have to eat the skin but it definitely keeps it moist during cooking. (and its less expensive)

1 large pinch of salt

a pinch each per piece of chicken of paprika, black pepper, italian seasoning

 

How To:

Season both sides of the chicken liberally with salt and then a pinch of the other seasonings.

heat a skillet over medium heat, add 1/2 T of butter and 1/2 T olive oil.

once the pan is HOT HOT HOT. add the chicken, skin side down.

let cook like this until the first side is really brown, good and crusted, about 6 minutes. flip the chicken and let it get a nice hard sear on the back side. then turn the heat down to low and let it cook for about 15 minutes, or until fully cooked. OR stick it into a 350 degree oven for about 9-12 minutes.

For the Pan Sauce::

You Need:

1/4 cup//a large splash of dry white wine (if you woulnd’t drink it, don’t cook with it)

and about 1/2 c of chicken stock

1 T of cold butter

you may also need 1/2 T of flour but maybe not..

How To:

drain the excess oil from your chicken pan DO NOT RINSE, OR WIPE.

immediately, while the pan is still hot from the chicken (but with the heat turned off) pour in the wine. it will smoke A LOT. thats ok. using a whisk, whisk up all the nice browned bits on the bottom of your pan. turn the heat up to medium, pour in the stock and bring to a boil, then reduce to a simmer until it thickens..about 3 minutes.

whisk in the butter. after about 1 minute the sauce should be thick enough to coat the back of a spoon. if not, you can add in a little sprinkle of flour while whisking and this will thicken the sauce up. just be sure to add a little flour at a time while constantly whisking so that you don’t get lumpy sauce.

For the Mashed Potatoes::

for 2-4 (depending on your appetite for carbs) servings

You Need:

2 lbs of baby red potatoes, cut in  half

1 T of fresh rosemary, chopped

3 garlic cloves, roasted (don’t use raw garlic, its too bitter/spicy)

1/8 c heavy cream

3 T of butter, cut up into pieces (or melted)

salt

How To:

bring a pot of salted water and the potatoes up to a boil (dont put the potatoes into boiling water, start them in room temp water). put the roasted garlic cloves into the boiling water also (weird i know, but its great) cook for about 9 minutes after boiling or until the potatoes are fork tender (take on out and see if you can mash it easily with a fork, thats when they are finished)

drain the potatoes (and garlic cloves) and then put them back in the same pot. with the heat off, add in all of the ingredients and mix together, mashing the potatoes with a fork or a potato masher. Thats all!!

 

the way i like to cook vegetables is to either steam them using a collander suspended over boiling water OR to just drop the vegetables into a pot of boiling salted water for about 2-3 minutes and then drain! both methods bring out really vibrant colors and use no fat. also, they are the best methods for preserving the nutrients of the vegetables.

 

and thats my take on a classic!

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