Poultry Essentials Pan Fried Chicken Wtomatoes Food

POULTRY ESSENTIALS: PAN-FRIED CHICKEN W/TOMATOES

Steps:

• PREP/PREPARE
• To make this recipe, you will need a skillet large enough to hold all of the ingredients.
• I think we all have a bunch of fresh and frozen veggies lurking about our kitchens... Use what you have on hand. Chicken is versatile on what veggies it pairs with, so have fun.
• Two of my lockdown houseguests wanted breading; two did not. So, in the photos you will see images of a pan with breaded chicken, and some shots without the breading. This was not done intentionally; my housekeeper's daughter was taking the photos and switched from pan-to-pan. FYI: If you are not going to use the breading, the only change to the recipe is to leave out the flour.
• Do not have any cherry or grape tomatoes, no worries, just cut up a regular large one. Do not have a regular large one... just use about 8 ounces of canned tomatoes.
• Gather your ingredients (mise en place).
• Sprinkle the chicken with some salt and pepper, then dust with the flour (if using).
• Add the oil to a large skillet over medium heat, and then toss in the chicken breasts.
• Cook, turning them over every three-to-four minutes, until the internal temperature reaches 160f (71c), about 12 - 15 minutes.
• The recommended temperature for chicken breasts is 165f (74c). Once they reach 160f (71c), and are removed from the pan, they will continue cooking, and the internal temp will raise an additional few degrees. By the time they go back in the pan, they will wind up at a fully cooked temp. FYI: The process of something continuing to cook after being removed from the heat is called, "carryover" cooking.
• Remove from the pan, and reserve.
• With the pan still at medium heat, add the tomatoes, cut side down, and the olives.
• If you chose to flour the chicken, you might need to add an additional tablespoon of oil to the pan... Flour absorbs oil.
• Cook until the tomatoes begin to soften, about 3 - 5 minutes, then add the garlic, and cook an additional minute.
• Add the wine, and simmer for 2 minutes; while scraping the bottom of the skillet for fonds.Add the chicken stock, mix to combine, and then add the chicken back to the skillet.
• Simmer for about 2 minutes.
• Add the veggies, and continue to simmer until they are cooked, about 2 - 3 minutes.
• Brighten it up with a bit of lemon juice, and taste for proper seasoning.
• PLATE/PRESENT
• Add the veggies to a plate, slice up the chicken and lay on top, and serve. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: EASY CHICKEN, TATERS, VEGGIES

Steps:

• PREP/PREPARE
• You will need a full or half, rimmed sheet pan to make this recipe, and some parchment paper will help with cleanup.
• The spices used in this recipe keep things simple, yet flavorful. Feel free to add, any additional spices that suit your fancy.
• If you wish, you can make more of the marinade and reserve some for after the chicken comes out of the oven, then drizzle it over the chicken and veggies before serving. Yummy.
• Chicken Thighs worked best, and so would legs; however, if you choose breasts, be careful and do not overcook them or they will be dry.
• Gather your ingredients (mise en place).
• Whisk the marinade ingredients together in a bowl.
• Add the chicken thighs, toss with the marinade, then cover and place in the fridge for 2 - 3 hours.
• I am using a Ziploc bag for the marinading, however, keeping them in the bowl and covering with a piece of clingwrap would do just fine.
• Place a rack in the upper position and preheat the oven to 380f/195c.
• Remove the chicken from the marinade and sprinkle with a bit of salt and pepper.
• Add the chicken to the parchment-lined sheet pan, then toss the veggies in a bit of oil, salt, and pepper, and add to the pan.
• Place in the preheated oven and bake until the chicken starts turning golden and the veggies are cooked, about 30 - 40 minutes.
• To get the chicken skin even crisper, turn on the broiler function 1 - 2 minutes before the chicken is finished. But keep an eye on it because the broiler can turn golden brown to blackened quicker than you can say: Oops.
• PLATE/PRESENT
• Place a piece of the chicken on a plate; along with a portion of the veggies, then serve while nice and hot. Enjoy.
• Keep the faith, and keep cooking.