Just a note...& Crispy Garlic-Thyme Chicken Breasts

Thursday, August 27, 2009

Tuesday night my friend and hairdresser came over to do hair. My hair, my husband's hair, his cousin and her two kids hair, and my sister's hair. Dinner did not get cooked, but rather ordered. Pizza that was. It was yumm.

Wednesday night I went riding. Wheeeee!! Thus, another non-cooking night for me. Nick did make a yummy herbed chicken that he braised in butter and olive oil. MMmmmmm. I'll try to find the recipe.

Found it!

Crispy Garlic-Thyme Chicken Breasts (Douglas Keane of Cyrus in Healdsburg, CA)

Here's what he used:

2 large chicken breasts (w/ bones & skin)
1 tsp salt
1 tsp black pepper
1 tbsp canola oil
2 cloves unpeeled garlic
4 sprigs thyme, picked
2 tsp butter

Here's what he did:

Preheat oven to 375 F. Season both sides of chicken w/ S&P, and let sit for 5 minutes. Meanwhile, warm large saute pan over high heat, 2 minutes, then add canola oil. Place chicken in pan, skin side down, and shake pan to prevent sticking. The chicken should glide on tow of oil and should "crackle", continue to cook until skin is light brown.

Put entire pan into oven for 10 minutes, skin side of chicken still down. Flesh side of chicken should still be raw, don't worry.

Pull pan out, and back on burner on medium heat. Smash garlic cloves with palm of your hand and then add to pan. Add thyme as well. Add butter and carefully flip the chicken, use a spoon to baste top of chicken with frothy butter mixture. Continue to baste for 1 minute.

Remove chicken to a resting plate, and let sit 5 minutes.

We served this with leftover baked beans and cole slaw from the BBQ last weekend. My large chicken breast was still slightly raw, but it was a BIG breast. Nick put it back in the pan for another 5 minutes - I also think this happened because the original recipe calls for boneless, skin-on chicken, and we used bone-in skin-on chicken. I think the bones helped insulate the chicken from the heat, and therefore took longer to cook. This was yummy!!


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