Easy Chicken Dish

Name: Easy Chicken Dish
Ingredients: 5 to 6 Large shallots; 2 tablespoons Butter; 1.5 to 2 cups Canned tomatoes (no liquid) or tomato concasse; 2 cups Chicken stock; pinch Kosher salt; 2 to 3 tablespoons Cider vinegar; 1 Airline chicken breast; Black pepper; 2 tablespoons Olive oil; Honey

Serves 1

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Easy Chicken Dish

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Serves 1

Directions

1Thin slice 5 to 6 large shallots.
2Over low to medium heat, add about 2 tablespoons of butter right into a pot.
3Add the sliced shallots to the pot.
4Stir and let the butter melt, then sweat the shallots until they are fully cooked and translucent, which takes about 15 minutes.
5Add the tomatoes from one large can of tomatoes (just the tomatoes, save the liquid for something else) into the pot with the shallots.
6Mash the tomatoes up a little bit with your spoon.
7Bring the mixture to a simmer and add about 2 cups of chicken stock.
8Increase the heat slightly, bring to a simmer, and reduce the total volume by half.
9Pour all the contents from the pot into a blender.
10Add a pinch of kosher salt to the blender.
11Season with cider vinegar, starting with maybe 2 to 3 tablespoons.
12Remove the cap from the blender and cover with a paper towel or clean kitchen towel before blending to prevent hot liquids from shooting out.
13Blend the sauce until smooth and thick.
14Taste the sauce and adjust seasoning by adding more cider vinegar if needed.
15Set the sauce aside and deal with the chicken.
16Season both sides of the airline chicken breast with kosher salt and black pepper.
17In a pan over medium to high heat, place a couple of tablespoons of olive oil.
18Place the chicken breast skin side down in the hot pan and do not touch it for 4 to 5 minutes.
19After about 4 to 5 minutes, when the chicken skin is crisp, flip it over.
20Turn the heat off and drizzle some honey over the chicken, using a brush if needed to get it around the surface.
21Finish the chicken in a 400 degree Fahrenheit oven for about 4 to 5 minutes or until the internal temperature reaches about 155 degrees Fahrenheit.
22Let the chicken rest for at least 5 minutes.
23Serve the chicken in a small puddle of the prepared sauce.

Ingredients

5 to 6 Large shallots
2 tablespoons Butter
1.5 to 2 cups Canned tomatoes (no liquid) or tomato concasse
2 cups Chicken stock
pinch Kosher salt
2 to 3 tablespoons Cider vinegar
1 Airline chicken breast
Black pepper
2 tablespoons Olive oil
Honey

Equipment

Cutting boardKnifePotWooden spoonBlenderPaper towel or clean kitchen towelPlatePanTongsBrushOvenGlass bowl

Tips

When blending hot liquids, remove the cap and cover with a paper towel or clean kitchen towel to prevent it from shooting up.
When tasting with spoons, use two spoons and do not touch the spoon that goes into your mouth to the spoon that goes back into the food to avoid cross-contamination.
Use regular generic honey for cooking and save nicer honeys for tea, salad dressings, or eating directly.
Rest the chicken for at least 5 minutes after cooking.
Serve the chicken in a puddle of sauce to ensure each bite is enjoyed with the sauce.

Easy Chicken Dish

Serves 1

facebook.com

Easy Chicken Dish

facebook.com

Serves 1

Directions

1Thin slice 5 to 6 large shallots.
2Over low to medium heat, add about 2 tablespoons of butter right into a pot.
3Add the sliced shallots to the pot.
4Stir and let the butter melt, then sweat the shallots until they are fully cooked and translucent, which takes about 15 minutes.
5Add the tomatoes from one large can of tomatoes (just the tomatoes, save the liquid for something else) into the pot with the shallots.
6Mash the tomatoes up a little bit with your spoon.
7Bring the mixture to a simmer and add about 2 cups of chicken stock.
8Increase the heat slightly, bring to a simmer, and reduce the total volume by half.
9Pour all the contents from the pot into a blender.
10Add a pinch of kosher salt to the blender.
11Season with cider vinegar, starting with maybe 2 to 3 tablespoons.
12Remove the cap from the blender and cover with a paper towel or clean kitchen towel before blending to prevent hot liquids from shooting out.
13Blend the sauce until smooth and thick.
14Taste the sauce and adjust seasoning by adding more cider vinegar if needed.
15Set the sauce aside and deal with the chicken.
16Season both sides of the airline chicken breast with kosher salt and black pepper.
17In a pan over medium to high heat, place a couple of tablespoons of olive oil.
18Place the chicken breast skin side down in the hot pan and do not touch it for 4 to 5 minutes.
19After about 4 to 5 minutes, when the chicken skin is crisp, flip it over.
20Turn the heat off and drizzle some honey over the chicken, using a brush if needed to get it around the surface.
21Finish the chicken in a 400 degree Fahrenheit oven for about 4 to 5 minutes or until the internal temperature reaches about 155 degrees Fahrenheit.
22Let the chicken rest for at least 5 minutes.
23Serve the chicken in a small puddle of the prepared sauce.

Ingredients

5 to 6 Large shallots
2 tablespoons Butter
1.5 to 2 cups Canned tomatoes (no liquid) or tomato concasse
2 cups Chicken stock
pinch Kosher salt
2 to 3 tablespoons Cider vinegar
1 Airline chicken breast
Black pepper
2 tablespoons Olive oil
Honey

Equipment

Cutting boardKnifePotWooden spoonBlenderPaper towel or clean kitchen towelPlatePanTongsBrushOvenGlass bowl

Tips

When blending hot liquids, remove the cap and cover with a paper towel or clean kitchen towel to prevent it from shooting up.
When tasting with spoons, use two spoons and do not touch the spoon that goes into your mouth to the spoon that goes back into the food to avoid cross-contamination.
Use regular generic honey for cooking and save nicer honeys for tea, salad dressings, or eating directly.
Rest the chicken for at least 5 minutes after cooking.
Serve the chicken in a puddle of sauce to ensure each bite is enjoyed with the sauce.