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Old 08-27-2007, 04:58 PM   #11
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This isn't grilled, but there is never any of it left.... Give it a try!

Chicken in Red Wine Vinegar Sauce

6 servings

3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
one whole chicken (about 4 pounds) cut into 10 pieces—you could use all breasts or all leg portions if you prefer)
sea salt & freshly ground black pepper to taste
4 shallots, finely chopped
1 cup top quality red wine vinegar
1 cup crème fraîche (or heavy cream, preferably not ultrapasteurized)
finely chopped fresh (flat-leaf) parsley for garnish

1. Mix salt and pepper together in a small bowl. Split each chicken breast in half, then halve each piece again.

2. Heat the oil and melt the butter in a deep-sided 12-inch sauté pan over medium-high heat. (If your pan isn’t large enough to hold all the chicken in a single layer, use 2 smaller pans, and put half the chicken, oil, and butter in each one.) Rub the chicken pieces with the salt and pepper mixture. When the oil is hot but not smoking, use tongs to add the chicken, skin side down. Brown on both sides until the skin becomes beautifully golden brown, and the chicken is thoroughly cooked, about 12 minutes on each side.

3. Remove the chicken to a serving platter and cover loosely with aluminum foil to keep warm. Pour off about one-half the fat in the pan. Add the shallots to the remaining oil and brown over medium high heat. Slowly add the vinegar to the skillet and boil until reduced by half. (The fumes will definitely clear your sinuses—great for a cold!!) Add the crème fraîche and cook until the mixture is well blended and has turned a nutty brown color, about 5 minutes. Return the chicken to the pan to coat thoroughly and heat briefly in the sauce.

4. Return to the platter, garnish with parsley, and serve immediately.
If there is extra sauce, pass it in a small bowl.

Teacher’s Tips: 1.Be sure the vinegar has boiled down enough before you add the crème fraîche or you’ll end up with a beige, watery sauce.
2. Pork chops also work admirably in this preparation. Brown Chinese vinegar makes a tasty substitution for the red wine vinegar, as well.
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Old 08-27-2007, 05:06 PM   #12
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I know I say this all the time, but how about Blackened? Brine the breasts for a bit before you cook them, so they are still nice and juicy.

Have you considered stuffing the breasts with anything? A nice duxelle?

Bourbon Glazed Chicken with Peaches? Apricot Brandied Chicken Breasts? Chicken-Fried Chicken Breasts w/ Cream Gravy? Pan Roasted Chicken Breasts with a Honey Dijon Pan Gravy?
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Old 08-27-2007, 08:42 PM   #13
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How about a chicken tortilla soup or some chicken/cheese/hot sauce tacos?
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Old 08-27-2007, 08:58 PM   #14
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Salt, pepper, lemon juice, and butter is a simple and tasty way to season it. Sometimes less is more.
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Old 08-27-2007, 09:09 PM   #15
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[quote=AllenOK;475435]I know I say this all the time, but how about Blackened? Brine the breasts for a bit before you cook them, so they are still nice and juicy.

[quote]

Now, I haven't heard you say this, Allen!

I love blackened, but my smoke alarms hate it, and my hood can't keep up. One of us has to fan the smoke out the back door while the other mans the frying pan.

Where do you do yours - inside or on the grill?

Lee
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Old 08-27-2007, 09:12 PM   #16
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I usually do mine inside. I don't get the heat up all that high. I prefer to "bronze" my food instead of "blacken". Read Paul Prudhomme's cookbook "The Prudhomme Family Cookbook" about the differences between blackening and bronzing.

Something else to think about. When I was first getting into professional cooking, I would use a Coleman Camp Stove (two-burner kind) and a cast iron skillet outside. Drove my neighbors crazy :)
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Old 08-27-2007, 09:24 PM   #17
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Well, as it happens, I have all three things - that cookbook, camp stove and cast iron skillet!

Good ideas - thanks!

Lee
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