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Lucifyre -> Recipes for LadyHib! (8/8/2012 8:30:53 AM)
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I've actually wantd to start one of these for awhile now.
I claim to hate cooking, but if you promise to keep it a secret I'll confess...I do enjoy it a little bit, but only because I'm a fucking fantastic cook ;)
I'll start with something easy
So, here goes:
Drunk Chicken
ingredients
Enough pieces of chicken WITH SKIN to serve to however many guests you're planning.
i.e. 4 thighs for 4 guests.
1/2 stick of real butter
1/4 sliced thin red onion
4-6 cloves of garlic, minced
1/2 cup of any cheap white wine, according to your taste preferance (dry or sweet or whatever)
1tbs of any mixture of Italian herbs, fresh or dry, doesn't matter.
Salt and pepper to taste
optional: 1 cup of fresh mushrooms, sliced
Start with 1 tbs of butter, melt at a low temp in a skillet on the stove, when the butter starts to bubble and smell "nutty" add your onion and garlic. Simmer until the onions just begin to turn opaque and the garlic just barely begins to brown. Salt and pepper the skin side of your chicken pieces then add them skin side down to the pan. Salt and pepper the upside of the chicken and simmer for a few minutes until the skin starts to brown a little bit. Turn chicken over and repeat, omitting the seasoning part. When both sides are browning, pour your wine directly over the chicken and sprinkle the Italian seasonings over the entire dish. Cover the dish and let it simmer on a medium to low heat for about 10-12 minutes then turn and repeat. The skin should be well browned and the onions and garlic should be almost dissolved.
While you are waiting for your chicken to cook, make a fresh salad tossed with Italian dressing and some garlic bread...maybe a side dish of green beans or asparagus.
Once your sides are done and your chicken is firm*, you're ready to plate and serve....enjoy ;)
Lucifyre
(*to tell if chicken or pork is done, make a tight fist with your thumb on the outside, press down on the skin between your thumb and first finger with the backside of a fork....now do the same to the meat, if the firmness matches, your meat should be cooked through and ready to eat...any firmer and you've overcooked)
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