The Cookbook

George K · wrote on 31 Jan 2025, 23:53

Made this tonight. Quite good.

Link to video

Mik · 1 Feb 2025, 00:14

Must be chicken night. Great recipe very easy.

https://www.marthastewart.com/318298/sauteed-chicken-in-mustard-cream-sauce

George K · M Mik 1 Feb 2025, 00:10

@Mik hmmm. looks good.

I have some heavy cream left over from my Cajun Chicken Alfredo.

Maybe early next week!

Mik · 1 Feb 2025, 00:29

Your recipe looks like honey garlic chicken?

George K · 2 Jan 2025, 00:30

@Mik said in The Cookbook:

Your recipe looks like honey garlic chicken?

Yup. That's what it basically is.

Mrs. George said, "It's good" rather than "It's OK", so it's on the "make again" list.

ETA: But I've never seen it made in a skillet.

Mik · wrote on 1 Feb 2025, 00:32

I see you get the same ~~lack of~~ domestic support I do.

One would think a bit more appreciation for doing all the cooking would be appropriate.

George K · wrote on 1 Feb 2025, 00:36

Speaking of recipes, if you want to keep them on your computer, I can't recommend "Paprika" enough. Great app to store recipes, download from web, etc. Well worth the $35 or so it costs.

https://www.paprikaapp.com

taiwan_girl · wrote on 2 Feb 2025, 02:46

I have that on my phone!!. Actually did not know it worked on the computer. I assume the same sign in info for your phone, correct?

Mik · wrote on 7 Feb 2025, 16:11

On the menu for tonight: Garlic Braised Chicken

If you have NYT access:
https://cooking.nytimes.com/recipes/1022705-garlic-braised-chicken?campaign_id=58&emc=edit_ck_20250203&instance_id=146322&nl=cooking&regi_id=49184069&segment_id=190010&user_id=2127aee77c7a5b6be2d2c611f646d27e

Garlic-Braised
Chicken
By Eric Kim

Total Time 1 hour 15 minutes
Rating (1,850)
INGREDIENTS
Yield: 2 to 4 servings

Olive oil
2 pounds bone-in, skin-on chicken
thighs (about 4)
Salt
20 peeled garlic cloves
¾ teaspoon ground white pepper
1 cup dry chardonnay
Steamed white rice, for serving

PREPARATION

Step 1
Heat oven to 350 degrees.

Step 2
In a large Dutch oven over medium-high, add enough oil to lightly
coat the bottom. Season the chicken with salt on both sides, then
add to the pot skin side down. Cook until the skin turns golden
and crispy, 8 to 10 minutes. If the skin browns too quickly, lower
the heat. Flip, and sear the other side briefly, about 1 minute.
Transfer the chicken to a plate and set aside.

Step 3
Add the garlic to the schmaltzy oil over medium-high, and stir
until fragrant and very lightly golden at the edges, 1 to 2 minutes.
Stir in the white pepper, then immediately add the wine and 1 cup
water. Scrape up any stuck-on bits from the bottom of the pot
while bringing the liquid to a simmer. Nestle the chicken in the
pot skin side up, cover and cook in the oven until the chicken and
garlic are meltingly tender, and the wine has reduced, about 1
hour.

In that time, chicken fat, wine and water
turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don’t skip it

Taste for seasoning, adding more salt if needed. Serve with
rice.