Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos: Crispy Chicken Breast Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Sunday 15 February 2015

Crispy Chicken Breast Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Crispy Chicken Breast Biography

source (google.com.pk)

    500g cauliflower, trimmed and roughly chopped
    100g unsalted butter
    1 small brown onion, finely chopped
    2 cloves garlic, crushed
    ⅓ cup (80ml) dry white wine
    1½ cups (300g) arborio (risotto) rice
    1.5 litres hot chicken stock
    2 tablespoons extra virgin olive oil
    4 x 200g chicken breast fillets, skin on and wing bone in
    sea salt and black cracked pepper
    ½ cup (50g) walnuts
    1 cup sage leaves
    mascarpone, to serve

Place the cauliflower in the bowl of a food processor and, with short pulses, process until the mixture is finely chopped. Melt half the butter in a large deep-sided frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 4–5 minutes or until softened. Add the wine and cook for 2 minutes. Add the rice and cook, stirring, for 1–2 minutes. Cook, stirring frequently, for 18 minutes while adding the stock, 1 cup (250ml) at a time, allowing it to absorb between each addition. Add the cauliflower and cook for a further 5–7 minutes. While the risotto is cooking, heat the oil in a large non-stick frying pan over high heat. Add the chicken, skin-side down, sprinkle with salt and pepper and cook for 3–4 minutes or until the skin is crisp. Turn, cover with a tight-fitting lid and cook for a further 4–5 minutes or until just cooked through. Remove the chicken from the pan, cover loosely with aluminium foil and set aside. Wipe out the pan and return to medium heat. Add the walnuts, sage and remaining butter and cook for 2–3 minutes or until browned. Divide the risotto between plates and top with the mascarpone and walnut sage butter. Serve with the chicken. Serves 4.

Everyone loves chicken and here is the crispiest skin and most delicious chicken breast you can make in less than 20 minutes. This method of cooking, weighting the chicken, is called “chicken under a brick” but a weighted skillet is easier to manage then bricks.

INGREDIENTS
    For the Beans (for a quick supper, use a can of cannellini beans):
    1 cup dry white beans, cannellini beans
    1 sprig rosemary
    1 small onion, halved
    1 fresh bay leaf
    Salt
    For the Chicken and Escarole:
    4 pieces boneless, skin-on chicken breast
    4 large cloves garlic, thinly sliced, divided
    2 tablespoons rosemary, chopped
    2 tablespoons thyme, chopped
    Salt and pepper
    2 tablespoons olive oil, divided
    1/2 cup dry white wine
    1 onion, chopped
    1/2 teaspoon crushed red pepper flakes
    1 large head escarole, cleaned and coarsely chopped
    1/2 cup chicken stock
    A few grates nutmeg
    1 lemon
    Crusty bread, for mopping

PREPARATION
Cover beans with boiling water and soak them for 1 hour. Rinse and add to a medium pot with rosemary, onion and bay leaf. Cover beans with a couple of inches of water and bring to boil. Reduce heat to keep beans at a low, rolling boil and cook until tender, 30-40 minutes. Drain and discard rosemary stem, onion and bay.

Combine half the garlic and all of the herbs in a small bowl. Loosen the skin from the chicken and rub spices across the breast meat. Replace skin and season with salt and pepper.

Warm a serving platter in oven.

Add a turn of the pan of olive oil to a cast-iron skillet. Place chicken skin-side down in the cold pan then turn on heat to medium high. Weigh down the chicken breasts with another heavy skillet or a weighted skillet. Cook 12 minutes then turn chicken and cook 6 minutes more. Add wine to pan to pick up drippings and remove to warm platter with pan juice.

Add 1 tablespoon olive oil to skillet, a turn of the pan. Reduce heat a bit, add onions and remaining garlic and stir to soften 7-8 minutes. Add crushed pepper flakes, stir, then wilt in escarole. Season with salt, pepper and nutmeg. Add stock and beans, and simmer a few minutes. Douse with lemon juice.

Serve the beans and greens in shallow bowls and top with a piece of crispy chicken.

Crispy Chicken Breast