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flewellynSo, today on Cooking with Flew, here's something I've been experimenting with for the past week or so on a few separate nights. I wanted to make a lemony chicken, with a nice thick, spicy sauce. While Googling on the subject, I found out that a lot of such recipes used mustard as a base for the sauce. I decided to try this out, and add a few touches of my own. So, here is what I came up with.
Here's your ingredients:
You will also need something to serve the stuff over, be it rice or pasta. I prefer pasta, of course. For this recipe, a short or long pasta will do fine. I used egg noodles, but the sauce is thick enough when cooked that it can coat a long pasta like spaghetti or linguine just fine.
Anyway.
Start by cutting the chicken up into cubes. Mix up the base sauce in a measuring cup, consisting of the lemon juice, wine, and mustard. Stir that together, then add the honey and stir it in. This is remarkably stable once mixed, and can sit for a bit.
So, let that sit while putting the olive oil and garlic into the skillet at high heat. Sautee the garlic until it's just barely roasted, then add the chicken. Get the chicken browned in the oil and garlic, then add the sauce. Stir it in, and reduce heat to medium. Add the pepper at this point.
Let this simmer for about 15 minutes. During this time, you should probably prepare the rice or pasta, if you haven't already.
When the 15 minutes are almost up, add the dill weed. You don't want to add it too soon, for fear that the volatiles are lost through too much heat. Herbs are touchy that way.
Once the pasta or rice is done, it's time to serve. If you like, add a bit more dill on top, maybe some more pepper. Add salt if you think it needs some.
If you use rice, you'll want to serve the rice plain, then add the chicken on top. If you're using pasta, though, toss the chicken and sauce in with the pasta and stir it up. The sauce will stick nicely to the noodles and coat them.
For a good side, try some steamed broccoli or asparagus.
That's it for this edition of Cooking with Flew. Remember: less time cooking means more time eating!
Here's your ingredients:
- 2 lbs of boneless, skinless chicken. Breasts or thighs work great here.
- 1/4 cup of lemon juice. Fresh squeezed is best, but the stuff from concentrate works fine.
- 1/2 cup of white wine. Cooking wine works great, because you don't need to add much salt.
- 3 tbsp of Djion mustard. I recommend Grey Poupon (but of course!).
- 2 tbsp honey. Standard clover honey is just fine.
- 2 tbsp minced garlic. You can press garlic cloves or use the stuff in the jar.
- 4 tbsp olive oil. Extra virgin is best. Extra virgin is always best for olive oil. I don't even know why anyone buys the other kinds.
- Dill weed. Fresh or dry work equally well. This isn't precisely measured, but apply liberally.
- Black pepper. If you have a grinder, this is preferable. If you don't, good heavens, why not? They're cheap and so much fresher than preground pepper. Anyway, this is, again, not precisely measured, apply to taste.
You will also need something to serve the stuff over, be it rice or pasta. I prefer pasta, of course. For this recipe, a short or long pasta will do fine. I used egg noodles, but the sauce is thick enough when cooked that it can coat a long pasta like spaghetti or linguine just fine.
Anyway.
Start by cutting the chicken up into cubes. Mix up the base sauce in a measuring cup, consisting of the lemon juice, wine, and mustard. Stir that together, then add the honey and stir it in. This is remarkably stable once mixed, and can sit for a bit.
So, let that sit while putting the olive oil and garlic into the skillet at high heat. Sautee the garlic until it's just barely roasted, then add the chicken. Get the chicken browned in the oil and garlic, then add the sauce. Stir it in, and reduce heat to medium. Add the pepper at this point.
Let this simmer for about 15 minutes. During this time, you should probably prepare the rice or pasta, if you haven't already.
When the 15 minutes are almost up, add the dill weed. You don't want to add it too soon, for fear that the volatiles are lost through too much heat. Herbs are touchy that way.
Once the pasta or rice is done, it's time to serve. If you like, add a bit more dill on top, maybe some more pepper. Add salt if you think it needs some.
If you use rice, you'll want to serve the rice plain, then add the chicken on top. If you're using pasta, though, toss the chicken and sauce in with the pasta and stir it up. The sauce will stick nicely to the noodles and coat them.
For a good side, try some steamed broccoli or asparagus.
That's it for this edition of Cooking with Flew. Remember: less time cooking means more time eating!
