MT believes meat is more flavorful with the bone, and for red meats I agree. The only thing I did different was to use three large, boneless and skinless breasts instead of “chicken parts,” which usually means breasts and legs, bones still inside. The chef recommended chopping the garlic and fresh herbs coarsely so they would give a bigger burst of flavor and I agree. I loved it, both for the ease and flavor. This specific recipe came from a restaurant in Birmingham. Turns out a lot of Greek immigrants settled their, heavily influencing the evolution of cuisine in some major population hubs. While this easy recipe is deemed Greek, the TV chef pointed out it actually came from Alabama. I’ll give the potato and mushroom recipes in future articles, this is about the chicken. We had some mushrooms left over from my last test kitchen pizza ( pan pepperoni), so I looked for a tasty-sounding recipe in my venerable Better Homes and Gardens cookbook and settled on a simple pan-fry option. I caught an episode of America’s Test Kitchen featuring Greek Chicken and crushed red potatoes, and made them both for a meal one recent evening. Three boneless breasts of chicken in a flavor-packed mix of herbs, garlic and lemon.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |