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More chicken from TK!

February 11, 2010 at 12:00 am | Posted in Cookbooks, Dinner | 8 Comments

Ned hates that I call Thomas Keller, TK, but I think its kinda cool. We went searching again for a healthy recipe that would last all week and we landed upon this reallllly simple one in Ad Hoc! It uses a healthy dose of curry powder and paprika for the rub on the chicken and the delicious sauce is comprised of tarragon, shallots, white wine, chicken stock, and butter! Glorious butter and glorious sauce!

DSC_0036We bought some nice free range chicken breasts (it felt weird not getting the ones with skin- cause I feel like skinless boneless breasts are just a little too easy for TK!) and paired them with our standard sauteed spinach with a roasted garlic head. We have been eating that side now for about 3 weeks straight and have not tired from it! Healthy – fast – and delicious– what more could you ask? Go for the jump and see the recipe for the chicken.

Ingredients:
1 tsp paprika
1 tsp yellow curry powder
6 large boneless skinless chicken breasts
kosher salt
canola oil
3 tbsp butter
1 tbsp minced shallot
1/4 cup dry white wine
1 cup chicken stock
1 tbsp coarsely chopped tarragon, plus one tbsp tarragon leaves
freshly ground black pepper

DSC_0039

Directions:
Mix the paprika and curry powder in a small bowl. Season the breasts on both sides with the mixture. Cover and refridgerate for 2 hours (or 30 minutes, 1 day and 2 days like we did last week!)

Lay 2 pieces of chicken on a large piece of plastic wrap, cover with a second piece and, using a meat pounder, pound to about 1/4 inch thick. Transfer to a plate and repeat with the remaining chicken.

Preheat the oven to 200 deg F. Set a cooling rack over a baking sheet.

Season the chicken on both sides with salt. Heat some canola oil in a large frying pan over medium high heat. Working in batches, without crowding, add the chicken to the pan (smooth side down) and cook, adjusting the heat if necessary, until the bottom is golden brown, 1 – 1.5 minutes. Turn to the second side and cook until golden, another 1 to 1.5 minutes. Transfer to the rack and keep warm in the oven. Add oil to the pan as needed as you cook the remaining chicken.

Pour any remaining oil from the pan and wipe out burned bits. Melt 1 tbsp of the butter over medium high heat. Add the shallot to the pan, reduce the heat to medium, and cook for 30 seconds, swirling the pan to coat the shallow with the butter. Pour in the wine, increase the heat to medium-high and cook until the wine has reduced by half, about 1 minute. Add the chicken stock, bring to a boil, and cook until slightly reduced and thickened, 1 to 2 minutes. Stir in the chopped tarragon, the remaining 2 tbsp butter and any juices that have accumulated on the baking sheet and swirl to melt the butter. Season to taste with salt and pepper.

Arrange the chicken on a platter, pour the sauce over it, and garnish with the tarragon leaves.

I really loved making the sauce for this meal, felt very Julia Child esque and very simple and satisfying.Β  The paprika and curry powder brought suuuuuuch good flavor. I love the way curry powder smells when you are heating it up. Amazing. We will definitely make this chicken again- it is so nice to finally have a simple skinless boneless chicken breast recipe that actually has flavor!

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8 Comments »

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  1. This looks delish and I agree…could easily eat spinach weeks in a row!! I think I will make this for my family!

  2. That looks delicious – you can never go wrong with chicken and spinach!

    My husband had heart surgery and one of the things he has to avoid is dark leafy vegetables – and creamed spinach used to be one of his favorites!

    Thanks for sharing your recipe, and for what it’s worth, I like that you call Tom Keller TK! Its like you are Bff’s! πŸ˜€

    • Thanks Beth! Sure you can add me to your roll! hahhha, I wish TK was my BFF! I can’t wait to meet him someday.

  3. Tell Neddy to hushup. πŸ™‚ And you made me want spinach for dinner, yum roasted garlic!

    • Roasted garlic is awesome!!! Just wish it was as quick as wilting up spinach!

  4. Spinach, garlic, chicken…delicious. You are eating very well, indeed. πŸ™‚

  5. Thanks for the birthday shout out!! It made my day!
    Kristin

  6. I’ve been pretty disappointed in the cookbooks I’ve bought recently. Maybe I should give Ad Hoc a try.


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