18 June 2012

Eats: rosemary chicken

At any given time, I typically have several various projects photographed and ready to write about, once inspiration strikes. (Note: sometimes inspiration does not strike.) (Note: sometimes I write anyway. Uh, sorry about that.) That’s the case now; I have several recipes that I’ve made, shot, and filed away for you guys. So our old kitchen will continue to make an appearance in the blog over the coming weeks.

But I’m skipping them today in favor of a recently-made recipe, the first Eats recipe made in our new kitchen! I made this specifically with Mr. P in mind, as he loves rosemary, and I love him. And tomorrow is our anniversary! So let’s have a Mr. P-centered dish today, eh?

It all started with this:

Another old-school recipe today, from that ancient Cooking Light magazine! I learned my lesson from last time, though. Today’s recipe is not at all light. But it’s tasty!

After finding that recipe, this happened:

The very first time I went to the grocery store here (the day we finished moving in, actually), I saw a stand of potted herbs in the produce section, including basil and rosemary. I adore basil, and Mr. P adores rosemary, and in my disoriented freshly-moved state, I decided we needed them. Never mind that I didn’t have pots for them, or that I left my potting soil at the old house. I had a recipe to make for Mr. P!

I still haven’t repotted them. But who cares! We have a kitchen with amazing light, you guys. Just calling for plants, right?

Which brings me to a few things to note about our new kitchen. It also has those green countertops. But.... the amazing light makes up for them! Almost. Not really.

It also has THIS:

I had never, ever used a gas stove in my entire life before moving here. And while everyone says it’s amazing... I am still on the fence. I miss having a stove that was a flat, easy-to-clean work surface. I get way hotter when I cook, and the faint gas smell makes me nervous. AND I DO NOT LIKE THE OPEN FLAME OH EM GEE THERE IS A FIRE IN MY KITCHEN. FIRE!

But it cooks basically the same, I guess? I don’t know. If I become a gas stove convert, I’ll let you know.

Anyway, back to the recipe. Focus, Sarah.

I started off sautéing “two” salted and peppered chicken breasts (in quotes, because it’s really one breast sliced in half lengthwise) in olive oil, about four minutes per side. Then I set them aside to rest...

...while I made the rosemary sauce! Although I halved the amount of chicken, I didn’t skimp on the sauce. We’re saucy here in Casa P.

Again, I definitely de-Cooking-Light-ified this recipe. I used two tablespoons of butter and a tablespoon of cornstarch to make a roux with the drippings left in the pan from cooking the chicken. Then I added a quarter-cup of wine and some garlic and onions:

Yes, “some” garlic and onions. I’ve given up measuring them because I basically add some to everything I cook. Add them to your taste!

I let that cook over medium-low heat until the cornstarch had thickened the base. I decided it was thick enough when it left trails in the pan when I dragged the spoon through it:

While the sauce was cooking down, I chopped up the rosemary. The recipe called for a teaspoon of minced rosemary, so I plucked a few leaves from my impulse-bought rosemary to chop up:

I’m not the biggest fan of rosemary, so I didn’t use that much, but it really is supposed to be the star of the dish. So if you’re a big rosemary fan, add more.

Then I added it to the sauce with the best part... cream!

Okay, it’s not cream. I used a quarter-cup of half-and-half instead of cream, partly because it’s what I had on hand, but also because it helped me justify the butter. Nothing like modifying a Cooking Light recipe to bring out the guilt!

I let the sauce simmer on low heat for a few minutes before adding the chicken back to the sauce:

After a few minutes to let the flavors get acquainted and have their first kiss and marry, it’s time to serve it up this easy and tasty dish!

We had this with balsamic roasted potatoes and a simple green salad (“simple green salad” = my fancy way of saying lettuce and salad dressing). It was tasty as-is, but Mr. P came up with ideas for (perhaps) improvement, such as preparing the sauce and then baking the chicken in the sauce in a Dutch oven, and serving it over orzo. We’ll have to try it that way, too!

Of course, this is also a delicious complement to the meal:

They sell that in grocery stores here, you guys. Huzzah! And enjoy!