Since starting up this blog, I've been pleasantly surprised by my cooking abilities. I have always known I could bake, because I'm really good at following directions, but cooking always seemed like a completely different, more complicated world. Growing up, my dad controlled the kitchen. So I suppose I didn't have the chance to test out this world. And I by no means resent my dad for controlling his kitchen; he's a great cook. I'm just thrilled that at this point, he and I can share methods of cooking over the phone, and can discuss things while watching the Food Network. That's right... The best thing I can bond over with my dad is food. I feel no shame in this.
As I become more comfortable in this world, I'm sure I'll become more adventurous. At least, I hope so. Tonight I hadn't even planned on cooking. I had solidly planned on eating a bowl of cereal for dinner. But then I got an idea... So I ran to my kitchen that I just cleaned from top to bottom this morning, and started making a mess, as I often do. I made a mess, Then I shoved food in my face as quickly as I could. There's something about this dish that made it perfect. I love the combination of mushrooms and red wine- it's so rich (and if anyone asks there's absolutely no alcohol in that wine and I definitely don't have alcohol in my apartment. NO way). I used chicken thighs, because like my dad, I prefer dark meat over white. It's juicier, it's more flavorful, and yes. It has more fat. Which makes me happy. Oh. So. Happy. But anyways, let's get on with it. Garlic Stuffed Chicken with Mushrooms and Red Wine Sauce (serves 2)
-Season chicken with salt and pepper. Separate slices of garlic evenly, and stuff in between chicken and skin. - With a half a tablespoon of olive oil, heat a skillet at medium high heat. Cook chicken skin side down, until skin is brown and crispy, about six minutes. -Place chicken on cookie sheet, leaving skillet behind and hot. In a bowl, toss together onions, mushrooms, salt and pepper to taste. Pour on baking sheet around pieces of chicken. -Bake at 375 for about 25 minutes, or until a meat thermometer placed in the thickest part of the chicken is 160 degrees. -While the chicken is baking, add butter to skillet and melt. Add flour and mix and let simmer for one minute, creating a roux. -Add chicken broth and let simmer for 3 minutes. Add wine and sugar and let simmer until sauce reduces in half, about 10-15 minutes. -Ladle sauce onto plate and top with chicken and mushrooms. Shove into your face, and think about how you could die happy now. I mean it.
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