Fall is here! I love everything about this season. The smells, the air, the change in temperature, and of course the food. I whipped up this really simple chicken dish for my first food post. The only fussy part is cutting the pumpkin and scraping the flesh out, which can be a real pain. It's worth it of course!
The recipe seems a bit wordy but it's my first recipe I've ever written so I'll get better with time. Same can be said about my video skills as well. For instance, I accidentally shot the video vertically instead of horizontally. Oops! Anywhos, I'm saving my money for a better camera and lighting so as of now I am shooting everything on my iPhone. Nonetheless, I hope you enjoy this recipe. Cheers!
Prep Time: 15-20 min.
Cook Time: 45-60 Min
Serves: 2-4 people
Ingredients
- Chicken breast (can be up to 4 chicken breasts per person if small. I used one big one and my wife and I shared it)
- Small sugar pumpkin
- Half a yellow onion
- 2-3 cloves of garlic
- Sage
- Thyme
- Seasoning (salt+pepper)
- White wine (just a little)
- Olive oil
2) Once your pumpkin is de-seeded, go ahead and quarter the halved pumpkin, and use a horizontal y-peeler to peel the tough skin. I didn't have one so I had to use my pairing knife. After the skin is peeled then go ahead and cut the pumpkin into cubes.
3) Transfer the cubed pumpkin to a bowl and toss with enough olive oil to just coat (about 3-4 tbsp) the cubed pumpkin. Continue to add a few sprigs of sage (7-10 leaves), some salt and pepper to your taste (if you're not sure then probably about 2 teaspoons of kosher salt). If you like garlic then I would add about 3-4 cloves as well. Make sure the pumpkin cubes are coated well with the ingredients then transfer to a baking dish or tray then to the oven for 35-40 min.
4) While the pumpkin is roasting lets take the chicken out of the fridge and have it come more to room temperature (about 15-25 min). Don't season it yet, we'll do that right before cooking. Now halve your onion, peel it, and finely chop it. Then peel and mince your garlic.
5) Once it's been at least 15 min go ahead and pat your chicken breast(s) dry on both sides, then season both sides with kosher salt and pepper. Get your pan on medium to medium-high heat, let it get hot enough, then add enough olive oil to coat bottom of pan. Add chicken (if you don't hear it sizzle then get it out of pan and let it get hotter) and let it brown on one side until it gets some nice color (about 3 min per side). When first side is browned then flip to other side and repeat. Remember, color=flavor. You don't want it pale looking. When both sides are browned (about 5-6 min total) then take out and put on designated chicken plate to avoid cross contamination. Make sure to wash your hands every single time you handle raw chicken.
6) Turn heat down to medium-low. Once heat is a little lower in pan you may need to add a little more olive oil for the onions. Go ahead and add your chopped onions with a couple pinches of kosher salt. Add a sprig of thyme and cook for about five min. Add your mined garlic and cook for about 20 seconds, add chicken back to pan with a fresh sprig of thyme on top of each breast, and add a good splash of white wine. Turn the heat to low, cover the pan, and let it simmer for 10-12 min (if you're cooking 3-4 chicken breasts then maybe a few minutes longer).
7) Once the 10-12 min have passed, uncover pan and get excited. Make sure the chicken is at least 165F before serving. Rest the chicken and during the time make sure the liquid is mostly reduced in pan. If it is then add another good splash of white wine, reduce it to half (boiling it until the volume reduces), take off heat then add a small pad of butter to swirl in pan sauce.
8) Your roast pumpkin should be ready now. Put on serving plates with a final drizzle of olive oil if you wish, slice your chicken, then plate it all up to how you like it. Make sure to drizzle that pan sauce over the chicken.
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