A simply piquant herb, chicken and seasoned basting sauce.
with Saffron Rice.
I whipped this up real quick last night when I ended up suddenly feeling hungry…the munchies. It was unexpectedly and surprisingly more savory than expected!
I looked for a recipe as close as possible to be able to give approx timing and measuring; that did lead me to a good…no…great recipe, for another time, but it looks like I’ll have to wing it here.
Btw, that recipe I bookmarked is
➸ Maple-Dijon Glazed ‘Man-Pleasing’ Chicken With Saffron, Pistachio and Mixed Herb Rice
(A fellow WordPresser 😉 )
➽ I Sing in the Kitchen
Who in turn got it from Witty in the City
Who calls it ➵ ➸ ➻ ➺ ➼
I don’t really know what THAT title means. Is that different than what I…my daughters. ..granddaughter like?
[widowed, so I only have to please myself and God]
…..until then….back to my super quick & easy yet tasty “late night bad girl dish”.
I started by seasoning & searing both sides of a nice size thick chicken breast….in butter & oil; to which I added fresh herbs (sage, thyme & rosemary). I seasoned with pink Himalayan salt, garlic & Herbes de Provence…
ALL I DID FOR A JUICY DELICIOUS PIECE OF CHICKEN WAS THE PAN “SEAR, ROAST, BASTE” METHOD.
It works GREAT!
How to Pan-Roast Like a Professional Chef
WRITTEN BY BON APPÉTIT
It’s no mystery why all the kids in cooking school learn how to pan roast before they ever get a single stain on their new chef’s jackets. It’s hands down the most effective, mouthwatering way to cook a piece of protein. Want boneless chicken breasts that are bursting with juice and topped with a golden, crunchy skin? Or maybe a thick salmon fillet that’s a tender medium-rare at its center? The art of the pan roast is a sequence of four easy-to-master steps, each designed to coax maximum flavor and texture from whatever you’re cooking.
THE SEAR: Browning on the stove-top creates a flavorful, crusty outside layer.
THE FLIP: Frequently turning protein without skin (like steak) allows it to brown all over. Skin-on proteins (like chicken and fish) stay skin side down for the best texture.
THE ROAST: The pan moves to the oven, where the protein cooks through evenly, without overbrowning
THE BUTTER BASTE: The chef’s trick for another flavor layer. Anyone with an ovenproof skillet and a little know-how can get restaurant results–no diploma needed.
Another reason to love a cast-iron skillet:
CAST-IRON SKILLET can go from stove-top to oven, and is essentially nonstick, so it’s made for pan roasting.
➽ Lodge 10-1/4″ skillet, $25; lodgemfg.com
(Although, last night I used a different saucepan…that can go in oven. Also, the color of my seared chicken looked better in person; meh…phone cams! & at night!)
“You don’t want your pan to be too hot–take plenty of time to color the chop, and flip it often. When you see something that’s really beautifully browned like this, it’s going to change your experience of eating it.” —BRIAN LETH, CHEF, VINEGAR HILL HOUSE, BROOKLYN
Then I mixed some of my favorite Better Than Bouillon chicken base in some HOT water & added to pan. No need for the recipes i found (mustard glazed, maple glazed) because that base is so flavorful!
While chicken was finishing & liquid reducing, I made Saffron Rice