This easy chicken dinner tastes so rich! A real "poulet chic" as the French might say.
Chicken thighs bake for a total of 1 hour and come out with the most delicious cream sauce. Served over wide noodles and a side of green vegetable, this will become you go to fancy meal.
Ingredients
¼ c butter flavored Crisco
1/4 c chicken broth
1 can of non fat evaporated milk (12 ounces)
1/2 c flour
4 chicken thighs
1 ½ tsp salt
1/8 tsp pepper
1 can Cream of Chicken soup
½ cup red seedless grapes
Instructions
Let Chicken come to room temperature.
Add a bit of evaporated milk into a shallow bowl.
In another bowl, add flour, salt, and pepper. Whisk until well blended.
With the point of a knife jab the skin of each thigh a couple of times to allow the fat to escape.
Dip and coat each chicken piece with milk.
Transfer the chicken into the bowl with the flour mixture, then toss until well coated. Shake off any excess. Let sit on wax paper while oven preheats. Dust with a bit of paprika if you wish.
Prepare the oven and preheat to 425 degrees F.
Add butter into a 13×9-inch baking pan, then place it inside the oven and allow the butter to melt. Only about 4 mins, watch to not burn. Carefully remove the pan from the oven.
Lay the chicken pieces over the melted butter in the prepared baking dish skin side down.
Put it back inside the oven, then bake the chicken for about 30 minutes.
In a large bowl, add the rest of the can of milk, water, and 1 can of soup. Stir until well blended. Stir in the grapes.
At the end of first 30 mins, flip the chicken pieces, then pour the mixture around each piece.
Bake for another 30 minutes or until the chicken pieces turn golden brown.
Remove from the oven allow the chicken to sit at room temperature for a few minutes to incorporate all the flavors.
During that second 30 mins is a great time to roast a green vegetable along side. Just spread on a foil lined sheet and drizzle with olive oil.
They will be ready together.
For this meal I fixed some wide noodles using the cold water method and it worked so well.
Cold Water Method Pasta
Start cooking pasta in cold water for quicker cook times and extra-starchy pasta water that's perfect for finishing sauces. Many TV chiefs will tell you to never cook pasta in anything less than a gallon of boiling water. Chief Alton Brown tells us that you really don't need all that.
In fact, starting your pasta in cold water has lots of benefits:
it takes less energy to heat,
it takes less time since the noodles come to a boil with the water, and
you end up with concentrated starchy cooking water that gives a silky, creamy finish to pasta sauces.
Just be sure to remove your pasta with a spider strainer rather than draining it into the sink. Try it. You might prefer the texture of dry pasta started in cold water.
For our example:
8 cups total cold water (2 quarts)
1 (16-ounce) box dry pasta, any you like: farfalle, rigatoni, penne, etc.
1 tablespoon kosher salt
You will need a spider strainer:
Directions:
Fill a 4 quart pot* halfway with cold water, add the salt and pasta.
Set over medium-high heat. Cover.
When water boils, decrease heat to maintain a simmer.
Remove the lid, stir and cook for 4 minutes 30 seconds or until al dente.
Remove pasta with spider. Reserve the pasta water for thickening any sauce naturally.
*a 4 quart pot is about 5 inches deep and 8 inches across, you don't need that big old stock pot that weighs a ton and takes forever to boil.
Proud to serve this any night of the week. The touch of grapes adds such class!
For our music: https://www.youtube.com/watch?v=BCZdMU53Ugo Lovers Concerto
socialslave
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
…..I cook!
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon
No comments:
Post a Comment