Yo, Yesterday I made a semi long meal. But It was well worth it, totally different and very homestyle ish. Not for everyone but seeing that I’ve made it a few times before, I think its a pretty good family type of a dish. But who the hell am i? I don’t like cheesecake…
For vegetable sauce
1/2 Red bell pepper small dice
1/2 Yellow bell pepper small dice
1/3 Red onion small dice
3 Garlic cloves sliced
1 carrot small dice
2 Tbsp of fresh chopped rosemary
1 Tbsp of dried oregano
1 oz of fresh chopped parsley
1 14 oz can of chopped tomatoes
1 Tbsp of balsamic vinegar
3/4 cup red wine
1/2 cup chicken stock
1 oz. heavy cream
3 Tbsp extra virgin olive oil
1 oz of unsalted butter
4 medium sized skinless chicken breasts
For Mashed Potatoes
1 large potato for each person diced to 2 inch pieces
3 smashed garlic cloves
2 sprigs of fresh thyme
2 1/2 oz of unsalted butter
3/4 cup of heavy cream or whole milk or 2% milk
1 tbsp of whole grain mustard
For the chicken
Use a large stainless steel pot or skillet. Add 2 oz. of the olive oil to pan over a medium to high flame. Once oil is hot add seasoned chicken (S&P) to pan and sear for 4 minutes on each side or until chicken is golden brown on each side. Remove from pan and set aside.
For the sauce
Add the rest of the olive oil to the pan and then add all vegetables and cook until softened, about 6 minutes over a medium flame. Add garlic, rosemary, oregano and bay leaves. Add tomatoes. Allow to cook for another minute and then add wine and balsamic vinegar and allow to reduce for 3 minutes. Add chicken stock and bring to a boil and immediately turn heat down so that sauce goes back to a simmer. Add chicken back to pan and allow to simmer turning chicken occasionally for at least 40 minutes or until chicken breaks apart easily with a fork. Add S&P to taste. Now, I like to take a half portion of the sauce and vegetables and ladle into a blender. Pulse about five or six times and then add sauce back to the pot. Add cream and swirl in butter to finish sauce. Toss fresh chopped parsley over sauce.
To cook Potatoes
Boil potatoes in a large pot of salted water until fork tender all the way through. Always try to use Kosher salt for more flavor, a better feel when portioning, taste and without Iodine. (about 1 palm full should be enough unless you got Shaq sized hands)
Strain water through a collander and put potatoes back in the pot with a lid. Add 3/4 cup of the heavy cream to a small pot and over a medium flame allow to come to a small boil. Turn off and add your rinsed off thyme sprigs, smashed garlic and let sit to allow the Flavors a chance to crank up. About five minutes should do.
Once flavors have been infused into cream run smash potatoes in pot with a masher, add butter and continue to mash well, discard garlic and thyme sprigs, add cream mixture and use a hand mixer with beaters attached and beat for no more than 30 seconds. You can also take the potatoes through a ricer to prevent having to use the masher or the hand mixer (this makes a smoother texture) once everything has been incorporated stir in the whole grain mustard for another flavor crank.
To plate, use a large serving bowl or platter. Place mashed potatoes in center and spoon sauce and chicken over potatoes. Add additional chopped parsley over final dish and serve.
Very tasty. I would definitely go with a merlot with this dish. You should also use that same Merlot for the sauce.
|(Serves 4 hungry peeps)|