Dani Carlson commented on one of my many food pictures a few months ago. I first met Dani in college where she ran the show for the on-campus news program. She taught me most of what I know about broadcast news. Network and Broadcast News taught me everything else. She also won an Emmy this year for her reporting work at WOOD-TV in Grand Rapids, MI.
Since her request to learn how to cook chicken that wasn’t mushy I have been tinkering with different recipes to find one that would conquer her challenge.
I make a fair amount of chicken dishes, but this summer has been dominated by grilling. Earlier this week I took a stab at a new recipe from Bon Appetit.
As is often the case, I didn’t have all the ingredients so I swapped a few for what I had on hand. Here we go with Dinner for an Emmy-Award Winner.
- 1 tablespoon olive oil
- 2 skinless, boneless chicken breasts
- Kosher salt and freshly ground black pepper–don’t use the pre-ground stuff. It’s a waste.
- 1 green onion, thinly sliced
- 1/2 small onion, minced
- 2 garlic cloves, minced
- 1 cup low-salt chicken broth
- 1/2 cup dry red (Recipe calls for white)
- 2 Tablespoons Dijon mustard
- Optional: mushrooms, carrots, other veggies
- 2 tablespoons minced fresh thyme plus thyme leaves for garnish
- 1 tablespoon unsalted butter
- Start pot of water to boil for noodles.
- Heat the skillet over medium heat.
- Season both sides of chicken with salt and pepper. If the chicken breast is more than an inch thick, either slice it in half (parallel to your board) or pound it out.
- Add oil to skillet and swirl it around.
- Place chicken in the hot pan. If you don’t hear a distinct sizzle, the pan isn’t hot enough. I let mine get hot for about 5-6 minutes.
- I added carrots, which were too sweet for the savory vibe the rest of the dish had going.
- After 6-7 minutes on one side, flip the chicken to sear the other side.
- Let that cook for another 6-7 minutes. The chicken should start firming up.
- Remove the chicken and let it rest on a plate.
- Add onions, garlic and optional veggies. Stir. Let cook for a minute. Add chicken stock, mustard, wine. Stir. You’ll need to let this cook a few minutes on medium/medium-high heat to cook out the booze and let the flavors combine.
- Place the chicken back into the pot. Cover.
- Transfer 1/2 cup of pasta water to the skillet/sauce. Stir.
- Drain the pasta.
- Plate it up.
Searing the chicken should avoid the squidgy chicken texture you despise. But it shouldn’t be super dried out either. If you can win an Emmy and teach people how to use AVID, you should have no trouble with some chicken!