Sarah – I agree that it can be misleading to see “5 stars” on a recipe that everyone comments on, but no one has actually made. Skim the oil off the top of the sauce if you want (see notes) and serve with bread to soak it all up. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. BAKE: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce.Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Saute for 5-10 minutes, until softened and fragrant and golden brown. SHALLOTS: Add the shallots to the pan with the olive oil.Remove the chicken from the pan and set aside on plate. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Dredge each piece of chicken in the flour mixture and transfer to the hot pan. CHICKEN: Mix the flour with salt and pepper and the herbes de provence.Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken). Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. BACON: Preheat the oven to 350 degrees.PRAISE AND HALLELUJAH that that phase never went anywhere beyond my wannabe tough 14-year-old self, because now it’s 2015, and skiing is most definitely baaaaaack in the fun, cool person winter sports category where it belongs, and, I mean, just look at me. Snowboarding is not in my blood. 01 ounces of adrenaline, I must have forgotten that skiing is actually really fun. For a while there (late 90’s?), I had an identity crisis and I tried to trade in the skiing vibe for the “cool” snowboarder thing. I have to say, somewhere between my bangs-and-braces days in Ski Club and my current state of doing little to no physical activity involving more than. Settle down, Mom.) which means we’re visiting Utah for the very first time, and I have to be honest: we’re taking on these mountain ski runs like the haven’t-skiied-in-ten-years skiiers that we are. I meant like a mini vacation, like a short one, just, like, ugh. ![]() Yes that’s right – YOUUUUTAH! We took a baby vacation (er, wait, no. not that kind of baby. AND I LIKE.ījork and I just returned home late last night from our five day trip to Park City, Utah. ![]() ![]() In addition to feeling this chicken recipe AGAIN for dinner tonight, I’m also feeling the lingering mountain energy holding on to me today.
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