So, trying something new here. I love to read about progressive politics (obviously, otherwise I wouldn't be here, right?), but I don't really have an area of expertise to write about. This doesn't ever stop me, but I thought maybe I could give back to the community in a different way. I love to cook, and I figure, progressives gotta eat, right?
So, I am trying this, and if I get some positive feedback, I will do it every week.
What is this, you ask? Well, a weekly diary on whatever food-type thing I feel like talking about, and probably a recipe creation of mine.
This week, delicious chicken. Why does the pinnacle of cooking have to be filet mignon, or duck, or some other expensive meat? You can put a lot of effort into a high class chicken meal, be just as impressive, and spend a ton less money. If inclined, you can take the extra money, buy a nice dessert, or a nice bottle of wine, or donate it to a progressive presidential candidate (see? food for liberals, right here). Or keep it.
Anyway, for as long as I can remember, I have really enjoyed Simon and Garfunkel (yes, I am young enough not to remember a time before they made music, sorry). The song Scarbourough Fair was playing on my iTunes when a thought struck me. Why not try to make a chicken dish that has parsely, sage, rosemary, and thyme? After a few minutes of planning and a trip to Whole Foods (disney land for food people), I was ready to go.
This serves 6, and takes about 2.5 hours to make. However, since you don't need to pay a ton of attention to it, you can use that time to make side dishes or prepare a dessert. Side dishes I would strongly recommend are green beans, boiled, then stir fried in olive oil with sliced almonds, and a side salad of mixed baby greens with homemade balsamic vinagrette. (Very easy to make; quart mason jar, 2-3 tablespoons of sugar, 1.5-2 tablespoons of grey pou pon, 3 garlic cloves crushed, equal parts olive oil and balsamic vinegar to nearly fill jar, shake, add more oil, vinegar, or sugar to taste).
Recipe for my chicken concoction:
Six boneless skinless chicken breasts
3 medium shallots finely minced
2 Tbls brown sugar divided
10 Tbls unsalted butter divided
3 Tbls olive oil divided
1 Tbls double concentrated tomato paste
1 ¼ cups vegetable or chicken stock
7 sprigs fresh rosemary
7 sprigs fresh thyme
3 sprigs fresh flat leaf parsley
1 leaf fresh sage
1 cup sauvignon blanc
1.5 oz. package of Glace de Poulet Gold
2 Tbls heavy cream
Salt and white pepper to taste
Melt 2 Tbls butter over low heat in 12 in fry pan. Add shallots and sprinkle with salt. Add 1 Tbls. brown sugar to pan and continue cooking over low heat.
In a small separate pan, over low heat, add 1 Tbls olive oil, tomato paste, and 1 Tbls brown sugar. Cook for 5 minutes stirring occasionally. Add tomato paste mixture to shallots in large pan leaving as much oil as possible in small pan.
Whisk shallots and tomato paste together cooking over low heat for 5 minutes.
Add stock, parsley, sage, rosemary, and thyme. Continue cooking over low heat for 30 minutes stirring occasionally.
Add wine. Continue cooking over low heat for 60 minutes stirring occasionally.
Add ½ Glace. Stir continuously until completely incorporated. Cook 2 minutes.
Add 3 Tbls butter one at a time. Stir in each addition of butter. Do not add more butter until the previous addition is completely melted and incorporated. Cook for 2 minutes.
Repeat Glace and butter additions. Continue cooking over low heat stirring occasionally.
In a separate pan, melt remaining butter. Add remaining olive oil.
Season chicken breasts on both sides. Raise heat to medium high. Sautee chicken breasts in melted butter and olive oil until browned, approximately 3-4 minutes per side.
Remove chicken from pan. Lower heat to medium low.
Remove herbs from sauce. Add cream to sauce and whisk until completely incorporated.
Add sauce to chicken pan, scrapping up brown bits. Return chicken to pan. Bring sauce to a simmer. Cover and continue cooking over medium low heat (making sure sauce continues to simmer) until chicken is cooked completely through, approximately 20 minutes.
I am on my way to dinner right now, but if there are any questions in the comments, I will be sure to answer them when I get back.