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Amanda Hesser's four ingredient chicken

Ballottine's picture

I am going  bananas!  I am so excited!  This chicken is unbelivaly good and it is very simple, but you think you are eating in France.   I am  going to make it for company.


No school today,  the kids are home.  Was trying to figure out what to cook for lunch when  Amanda Hesser's  "Chicken Lemon" recipe jumpted out  at me. 


It has only 4 ingredients plus S&P, but comes with a fabulously compex tasting sauce.  (I got compliments after the first bite!  I've been asked to make it again!) The chicken  is crisp and the sauce is divine. 


I had all the ingredients  except creme fraiche on hand, so I remembered one of MC's sauces and  simmered/ almost boiled whipping cream until it got real thick  while  the chicken was cooking.  (next time I'll try it with the creme fraiche)


1  Preheat the oven to 375 degrees.


2  Heat a large  ovenproof skillet over medium high heat


3  add 1 and 1/2 T of OLIVE OIL &  and 1/2 T  BUTTER


4  very generously S & P  EIGHT CHICKEN THIGHS,  place skin side down in the skillet,  brown well on both sides turning ones.


5  Transfer the skillet to the oven  and bake for 15 minutes or untill chicken is done


6  return the skillet to the stovetop, 


    transfer chicken to a platter and keep warm


    remove all but 1 T of fat from the skillet,


7  Place over medium heat and add JUICE OF ONE LEMON, stir to scrape up any pan drippings.  Simmer for a minute or so and  add CREME FRAICHE, stir until bubling. 


If the sauce is too thick add a few T of water. 


8  Pour the sauce over the chicken and sprinkle the zest of ONE LEMON and additional pepper.  Serve hot.


 


So much to cook; so little time.

 

So much to cook; so little time.

MadMom's picture

(post #28911, reply #1 of 31)

How much creme fraiche?

Things are going to get a lot worse before they get worse.
Lily Tomlin

Ballottine's picture

(post #28911, reply #2 of 31)

OOOOPS!


i half cup creme fraiche.  I used almost a cup of  the heavy cream.


 


So much to cook; so little time.

 

So much to cook; so little time.

Jean's picture

(post #28911, reply #3 of 31)

Sounds good, I love chicken. Any reason it wouldn't work with breasts (skin on)?

I used to eat a lot of natural foods until I learned that most people die from natural causes.

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Ballottine's picture

(post #28911, reply #4 of 31)

I am not an expert on this recipe, Jean.   I just made it a couple of hours ago for the first time. 


 The dark meat has a bad reputation among some dieters, but it is usually more forgiving,  it does not  get  dry as fast. 


I cut a lot of fat off, and the oven took care of the fat I could not get to.   But what do I know?  Please tell me if it works with breasts or ask Glenys and MC.  I would like to know what they say as well.  Bal


 


 


So much to cook; so little time.

 

So much to cook; so little time.

TracyK's picture

(post #28911, reply #6 of 31)

Give yourself a bit more credit! This is not rocket science.


"Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet."


Julia Child

TracyK's picture

(post #28911, reply #5 of 31)

No reason it wouldn't work with breasts, it would just take a smidge longer to cook them as they're usually bigger than thighs. :-)


"Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet."


Julia Child

CookiM0nster's picture

(post #28911, reply #7 of 31)

"Sounds good, I love chicken. Any reason it wouldn't work with breasts (skin on)?"

What Tracy says. It should work fine. Just give them a bit more time to cook.

schnitzel's picture

(post #28911, reply #9 of 31)

Cook the chicken breasts just until their juice runs clear.
I like to cook chicken thighs much longer.


~Amy

Jean's picture

(post #28911, reply #10 of 31)

I'd try it tonight, but we're still whittling away on that 3# meatloaf I made. That's a lot of meals for just 2 people. What was I thinking!?


I used to eat a lot of natural foods until I learned that most people die from natural causes.

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
schnitzel's picture

(post #28911, reply #11 of 31)

Oh, dear... don't get all meatloaf-ed out now. I freeze it to use another time, in spaghetti sauce, on pizza, or sandwiches.


~Amy

MadMom's picture

(post #28911, reply #12 of 31)

Glad to hear someone else likes meatloaf sandwiches...comfort food from my childhood!

Things are going to get a lot worse before they get worse.
Lily Tomlin

Fledge's picture

(post #28911, reply #13 of 31)

I love 'em.


 


 

You don't scare me

I have an African Grey

Aberwacky's picture

(post #28911, reply #14 of 31)

MMMmmm.  Meatloaf sandwiches. 


I need to make some more meatloaf.  Been craving it for breakfast lately.  Weren't we just talking about that?


Leigh

"Happiness does not depend on outward things, but on the way we see them." 
-Leo Tolstoy
Fledge's picture

(post #28911, reply #16 of 31)

hehe, I am eating a reuben right now.


mmmmmmmmmmm


 

You don't scare me

I have an African Grey

Aberwacky's picture

(post #28911, reply #17 of 31)

My peanut butter and crackers I nibbled for breakfast aren't cutting it.


Rueben, indeed.  Share, please!  My stomach's growling!


Leigh

"Happiness does not depend on outward things, but on the way we see them." 
-Leo Tolstoy
Fledge's picture

(post #28911, reply #18 of 31)

lol! I aint that for dinner....


I packed all spices, except for a few important ones, like uh...3


Salt


Black and red pepper.


I figger the more I pack, the faster the wheels will turn.


 

You don't scare me

I have an African Grey

Aberwacky's picture

(post #28911, reply #19 of 31)

I just said a prayer to the real estate gods for you.  Good luck!


Oh, I was just thinking.  If you unpack a few boxes, maybe they'll think you're going to stay and you'll get an offer on your house.  They're ornery that way, you know.


Leigh


Edited 2/18/2004 12:05:30 PM ET by aberwacky

"Happiness does not depend on outward things, but on the way we see them." 
-Leo Tolstoy
Fledge's picture

(post #28911, reply #22 of 31)

Is this like washing your car, and then it rains, deal?


I have been procrastinating, my rocket needs a bath.


Early in the sheets tonight.  I am so looking forward to phone calls late at night from men looking for a job.


It happens. Hubby is on a job, and everyone else is looking for one. I got a really funny call on my cell phone the other day.


Voice mail:


Him: Name of Dan somebody:


" Yeah, I am calling about the electric blankets.  I will take one in a king size, if you have one."


Oh how I wanted to call back...lol...


Hello Dan,


You never write, you never call, whassamatta wit you.  You get cold, and who do you call?


lol........


 


 


 

You don't scare me

I have an African Grey

Aberwacky's picture

(post #28911, reply #23 of 31)


 

Is this like washing your car, and then it rains, deal?


Yes, exactly like that.


I used to get calls for someone else with a similar name that was VERY popular with the gentlemen.  They'd just dive in to rather racy conversations, assuming I was she.  It used to really throw them for a loop when my husband answered the phone.


Leigh

"Happiness does not depend on outward things, but on the way we see them." 
-Leo Tolstoy
Fledge's picture

(post #28911, reply #24 of 31)

lol!..lol...


 


 

You don't scare me

I have an African Grey

CTI's picture

(post #28911, reply #20 of 31)

Let me third or fourth the freezing suggestion. You can slice it thinner than normal when it is slightly frozen, but it doesn't always slice well in skinny slices once it is completely frozen, or maybe it was my knife or poor meatloaf recipes. I love cold meatloaf sandwiches on a hot day, and you can top them with anything you like if you serve them hot and open faced.


One thing I like to do with meat when freezing leftovers is to save some sliced, some cubed etc. just for a different style. Fry up a slice in some bacon grease in the morning with some eggs, or toss some chunks on top of a tomato and add some cheese and bake.


However before you go and freeze all the remainders, try just refrigerating some and see if you like it on the side of a cold bean salad or with a shot of soy sauce in a noodle salad.


My main gripe about meatloaf aside from having to actually make it and make it taste perfect is that my leftovers seemed to always need some extra fat, as in mayo on cold sandwiches, or gravy on hot ones. Problem solved - use meat in other applications, like only grinding when being used as a filling, such as mixing with leftover rice or wild rice and veggies to stuff pasta shells. If you have some wonderful beef gravy hanging around, serve the leftover meatloaf on potatoes and top with gravy and parsley or herbs of your choice.

Jean's picture

(post #28911, reply #21 of 31)

This recipe uses dried mushrooms. I saved the soaking water and used it as the base for a wonderful sauce. We've been enjoying that on the meatloaf with sides of riced potatoes, a veggie, and either apple sauce or cranberry sauce. This recipe is definitely a keeper. It makes a mean sandwich too and slices quite well.


I used to eat a lot of natural foods until I learned that most people die from natural causes.

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
courgette's picture

(post #28911, reply #25 of 31)

I made that recipe a few weeks ago with beef, veal and pork. It was very good. As was the mushroom sauce. Definitely a keeper, as you say.

CTI's picture

(post #28911, reply #26 of 31)

Jean,  how did you make your mushroom sauce? I always fake it by simply adding the strained mushroom soaking water into the pan, usually with butter. One of these days I might get a clue about deglazing with alcohol but frankly I think I do it wrong because I don't like the taste but do like some wines. I now am going to see if I can find the meatloaf recipe you are talking about..... 

Jean's picture

(post #28911, reply #27 of 31)

Just like you said, I mixed a little cornstarch in mine to thicken it and then cooked it a bit and added the butter. I used dried portobellos so the soaking water was already a nice dark color. If I had not used the venison I might have even added the juice that cooked out of the loaf, but something about the venison addition puts me off and I just throw it away. It's a texture thing, not taste. DH always likes a catsup based sauce on his meatloaf, but I made him take a taste of mine. He admitted that had he not alread slathered his with the catsup, he would have prefered the mushroom sauce.


I'm not getting tired of eating this either. It's going on a sandwich for lunch, then we have about 2 medium servings left.
It warms up nicely in the nuker.


Recipe is on page 166 in The Complete Meat etc. Bruce Aidells.


I'll post it if you need me to.


I used to eat a lot of natural foods until I learned that most people die from natural causes.

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
CTI's picture

(post #28911, reply #28 of 31)

"Recipe is on page 166 in The Complete Meat etc. Bruce Aidells."


Thanks, Jean. I'm planning a library trip and that book is now added to my list.


Cornstarch is fun. It has a lot of non-culinary uses too http://www.ars.usda.gov/is/graphics/photos/k7218-1.htm

wisekaren's picture

(post #28911, reply #29 of 31)

The most fun use for cornstarch is making ooblek. You mix one part cornstarch to 3 or 4 parts water. It becomes very silky and hard on top but gooey in the middle. Very pleasant. The kids love letting all the little plastic animals wade through it (it rinses off easily).

Karen

Aberwacky's picture

(post #28911, reply #15 of 31)

Meatloaf freezes very well. 


I usually make an extra one just to freeze in lunches for later.


Leigh

"Happiness does not depend on outward things, but on the way we see them." 
-Leo Tolstoy
schnitzel's picture

(post #28911, reply #8 of 31)

I'd wondered all day what to make with the chicken thighs in the fridge. Just happened to have creme fraiche to use up and a lemon so that worked very well for me. Thanks for posting this simple recipe, it was quite good!



~Amy

doyenne's picture

(post #28911, reply #30 of 31)

Thanks for posting this recipe. Made it tonight and it is GOOD! I used a Meyer lemon and it worked beautifully.


I'm going to try it with boneless chicken breasts next.


I can't remember today what it was I  couldn't remember yesterday

Where is Monica Lewinski when you need her?