Easy Chicken Recipe
Serves 1
Directions
- 1Thinly slice five to six large shallots.
- 2Over medium heat, add about two tablespoons of butter and the sliced shallots into a pot.
- 3Stir the shallots, let the butter melt, and sweat the shallots until they are fully cooked and translucent, which takes about 15 minutes.
- 4Add the tomatoes from one large can of tomatoes, just the tomatoes, saving the liquid for something else, into the pot with the shallots.
- 5Mash the tomatoes a little bit with your spoon.
- 6Bring the mixture to a simmer and add about two cups of chicken stock.
- 7Increase the heat slightly, bring this to a simmer, and reduce the total volume by half.
- 8Transfer the mixture into a blender.
- 9Add a pinch of kosher salt and season with about two to three tablespoons of cider vinegar.
- 10Blend the sauce until smooth.
- 11Taste the sauce to adjust seasoning, adding more cider vinegar if needed.
- 12Season both sides of the airline chicken breast with kosher salt and black pepper.
- 13In a pan over medium to high heat, place a couple of tablespoons of olive oil, followed by the chicken breast skin side down and let it hang out, do not touch it for about four to five minutes until the skin is crispy.
- 14Flip the chicken breast over, turn off the heat, and add some honey.
- 15Use a brush to spread the honey around the surface of the chicken.
- 16Finish cooking the chicken in a 400-degree Fahrenheit oven for about four to five minutes or until the internal temperature of the chicken breast hits about 155 degrees Fahrenheit.
- 17Let your chicken rest for at least five minutes.
- 18Serve the chicken in a small puddle of sauce.
Ingredients
- 5 to 6 large shallots
- 2 tablespoons butter
- 1.5 cups canned tomatoes (no liquid)
- 2 cups chicken stock
- 2 tablespoons cider vinegar
- pinch kosher salt
- 1 boneless chicken breast with skin and wing section
- black pepper
- 2 tablespoons olive oil
- honey
Equipment
potblenderpanspoonstongsbrushbowl
Tips
- When blending hot liquids, remove the cap from the blender and cover it with a paper towel or clean kitchen towel to prevent it from shooting up out of the cap.
- To re-taste a sauce, use two spoons, one to scoop the sauce and the other to transfer it to your mouth without touching the first spoon, so you can re-taste using the same two spoons.
- It's best to save nicer honeys for tea, salad dressings, or eating straight from the jar, and use generic honey for cooking.
- When cutting the chicken, it forces you to eat it with the sauce.
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