Subj : 23's Top 50 Recipes - 22
To   : All
From : Dave Drum
Date : Tue Jan 09 2024 16:51:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Crispy Smashed Chicken Breasts W/Gin & Sage
Categories: Poultry, Herbs, Booze, Vegetables, Citrus
     Yield: 6 servings

    24    Sage leaves
     3 lg Skin-on chicken breasts
     6 cl Garlic; smashed, peeled
          Salt & ground black pepper
     3 tb Olive oil
     3 tb Cold butter
   1/4 c  Gin
   3/4 c  Chicken stock
     2 tb Fresh lemon juice; + wedges
          - to serve

 Rinse the sage leaves and dry thoroughly with a towel.
 If the chicken breasts have the rib cage attached,
 remove it - and any other bones - with a sharp knife (or
 ask your butcher to do it for you). Don’t trim off any
 skin or fat. Set each chicken breast skin side down on a
 cutting board and pound with a large meat mallet to even
 out the hump, flattening the chicken to an even
 thickness.

 Put the chicken in a large bowl or baking dish and add
 the garlic cloves, 12 sage leaves, ½ teaspoon salt and ½
 teaspoon pepper. Turn the chicken to coat evenly in the
 seasonings, then arrange the chicken skin side up on top
 of the garlic and sage in a single layer. Cover and
 refrigerate for at least 1 hour and up to 6 hours.

 Heat the olive oil and 1 tablespoon butter in a very
 large stainless steel saute´ pan over medium-low. When
 the butter melts, add remaining 12 sage leaves and fry,
 turning and flipping them gently with a fork, until
 crisp, about 3 minutes. Remove the crispy sage to a
 plate.

 Turn the heat to medium and add the chicken, skin side
 down, along with its garlic and sage. Cook the chicken
 slowly but steadily, lowering the heat if the oil starts
 to smoke, until the skin crisps and turns a deep caramel
 color and the white sign of doneness creeps two-thirds
 of the way up the sides of the breasts, 25 to 30
 minutes. Be prepared to stay stoveside, pressing on the
 chicken with a spatula to force contact with the pan and
 moving the chicken when it releases naturally from the
 pan for even cooking. Remove any garlic cloves or sage
 leaves that threaten to burn and save them for the
 sauce.

 When the chicken skin has turned dark amber, flip the
 chicken, lower the heat to medium-low and cook gently
 until browned, 5 to 10 minutes. Turn off the heat. The
 residual heat will continue to cook the chicken while
 you finish the sauce.

 Transfer the chicken to a serving platter and add the
 gin to the pan. Turn the heat to medium-low and simmer
 for 30 seconds to burn off the sharpness, then add the
 chicken stock and cook, scraping at the browned residue
 on the bottom of the pan to loosen it, until the liquid
 has reduced by half, 2 to 3 minutes. (You should have
 about ½ cup of sauce.) Add the lemon juice, any reserved
 garlic cloves and the remaining 2 tablespoons cold
 butter. Remove from the heat and swirl the pan to
 emulsify the sauce; taste and adjust salt and pepper as
 needed.

 Move the chicken breasts to a cutting board and slice
 crosswise, taking care to cut neatly through the skin,
 then return to the platter. Pour the sauce around the
 perimeter of the platter - not over the chicken, which
 would dampen and soften the crispy skin - and top with
 the crispy sage leaves. Garnish with lemon wedges and
 serve immediately.

 Recipe from: Amy Thielen

 Adapted by: Eric Kim

 Yield: 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... MOM'S HINT #053: Thirteen is too late to put them up for adoption.
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