Smokey Lew
Head Chef
Hi everyone. I grilled some chicken and made some fries to go with it last night. Thought I might post it for you today.
I de-boned the breasts from two whole chickens and then fried them skin side down in a cast iron pan with some olive oil on the grill. After the skin browned they were turned over and two whole cloves of garlic and four sprigs of rosemary were added. The pan was then placed on indirect heat until the breasts were cooked through.
Once they were finished, I placed each breast on a toasted slice of sour dough french bread. Two tablespoons of white wine vinegar was added to the pan and I mixed it up with the juices from the chicken, the garlic and the rosemary. After the liquid was reduced a bit, it was poured over the chicken breasts that were sitting on the toasted bread.
The fries were cooked outside on my new Bayou Classic high pressure propane burner. Three quarts of vegi oil at 350 degrees then I added the cut potatoes.
I de-boned the breasts from two whole chickens and then fried them skin side down in a cast iron pan with some olive oil on the grill. After the skin browned they were turned over and two whole cloves of garlic and four sprigs of rosemary were added. The pan was then placed on indirect heat until the breasts were cooked through.
Once they were finished, I placed each breast on a toasted slice of sour dough french bread. Two tablespoons of white wine vinegar was added to the pan and I mixed it up with the juices from the chicken, the garlic and the rosemary. After the liquid was reduced a bit, it was poured over the chicken breasts that were sitting on the toasted bread.
The fries were cooked outside on my new Bayou Classic high pressure propane burner. Three quarts of vegi oil at 350 degrees then I added the cut potatoes.