Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine
My favorite hours of food programming on TV right now are found on lazy Saturday afternoons on PBS. The programs are not as high octane and thrilling as those on other networks, but they are far more useful. This past weekend I nearly lost it when I watched Jacques Pepin on his Fast Food My Way program cook chicken thighs in a non-stick skillet with absolutely no fat.
He just placed the pieces skin-side down in the skillet, turned the heat to high, and watched as the skin turned a glorious golden brown. Once sizzling, the skillet is covered, the heat is reduced to medium, and the chicken cooks until done. Pepin never flips or fiddles with it. How could this chicken be so easy?
The only fat in the skillet is rendered from the chicken skin. By the end there is a surprising amount. Luckily, it's used as the base for the quick pan sauce. The relatively simple sauce of mushrooms, onion, and garlic is saturated with a rich chickeny flavor. It's also good enough to eat with a spoon.
Pepin serves the chicken thighs with some shaved Brussels sprouts cooked in bacon fat, which I tried, and they are well worth the effort. You could also serve this with a simple salad or some fresh vegetables.
Crusty Chicken with Mushrooms and White Wine
- serves 4 -
Ingredients
4 chicken thighs, skin on
3/4 teaspoon salt
3/4 teaspoon black pepper
1 cup onion, diced
1 1/2 tablespoons chopped garlic
3 cups white mushrooms, washed and diced
1/3 cup dry white wine
1 tablespoon chives, chopped
Procedure
1. Set the chicken thighs skin-side down on a cutting board. Cut a 1/2 inch thick slash on either side of the thigh bone. Season the thighs on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
2. Place the chicken thighs skin-side down on non-stick skillet. Only then turn the heat to high. When the chicken starts to sizzle, turn heat to medium and move the thighs around to make sure they aren't sticking to the skillet. Cover the skillet and cook for 16 to 18 minutes. Check the chicken occasionally to keep it from sticking. If the skin is browning too much after 10 minutes, then turn the heat to low. When done, transfer the thighs to a warm oven.
3. Pour off all but 2 tablespoons of the chicken fat in the skillet. Turn the heat to high and then add the onion, garlic, and mushrooms. Sauté, stirring often, for about 3 minutes. Sprinkle in the remaining salt and pepper. Then pour in the wine. Continue to cook for one minute over high heat until the sauce reduces.
4. Spoon some of the sauce onto a plate and top with one of the chicken thighs. Sprinkle on some chives and serve.
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21 Comments:
Nick, are you pre-heating the pan first (over low or medium heat)? Or are you putting the chicken thighs in a cold pan?
davidnj at 5:03PM on 08/24/09
I love to watch Jacques Pepin cook (love to watch him whip egg whites or cream) and Fast Food My Way is by far my favorite of the programs he's done. He's also capable of surprising me. I could hardly believe it a month or so ago when he crusted a piece of fish in crushed up fried onion rings from the cardboard can. gack.
Agree with you about preferring PBS cooking shows these days. America's test kitchen, Cook's Country, Everyday food, simply ming, lydria's table. great relaxing fun. And actual cooking.
lemonfair at 5:05PM on 08/24/09
Jacques Pépin = God
simon at 5:05PM on 08/24/09
davidnj: Start with a cold pan. At least, that's what Pepin says to do.
Nick Kindelsperger at 5:06PM on 08/24/09
I love PBS cooking shows. CreateTV on the weekends is an amazing plethora of cooking & grilling shows. My personal faves are Made In Spain with Jose Andres, Rick Bayless' Mexico: One Plate At A Time, and Jacques Pepin's Fast Food My Way. These shows tend to focus more on the food, developing good kitchen techniques and (especially Made In Spain) teaching you amazing regional products.
I just tried this recipe, and I'm speechless. The chicken rendered buttloads of chicken fat that crisped up the skin insanely well and the sauce is divine. Someone got stuck with a skinless piece of chicken thigh.
oh_no_eric at 5:15PM on 08/24/09
Not to be "that guy" but:
"2. Place the chicken breasts..." I believe that should be thighs =)
The recipe sounds great, any idea of a substitute for mushrooms? My wife is not a big fan of the fungus.
AyeEat at 5:53PM on 08/24/09
AyeEat: Thanks for pointing that out. It is fixed.
If you don't want to use them just leave the mushrooms out. The sauce will be thinner, but it will still have a good flavor.
Nick Kindelsperger at 6:08PM on 08/24/09
Instead of mushrooms, try apple slices or halved seedless grapes, or diced eggplant. It'll be different, but tasty. (Eggplant will take longer to cook.)
benbenberi at 6:46PM on 08/24/09
Quick, simple, delicious.
Jaques is my kind of chef.
The recipe- fantastic.
CJ McD at 7:11PM on 08/24/09
Sounds great. Looking for low carb recipe ideas...thank you.
jrtmom at 8:25PM on 08/24/09
Sounds sick...I'll def. be trying this one
rumanddiet at 8:47PM on 08/24/09
Couldn't agree with you more Nick! I learn more from Chef Pepin than from anyone on those "flashier" shows! Thanks for the recipe!
HIGHLOWFOODDRINK at 9:38PM on 08/24/09
Jacques Pepin is the star of my earliest "foodie" memory - watching him on PBS, and giggling at his French pronunciation of "cookie sheet." Over 20 years later, he is still one of my favorites, and I thank my parents (particularly my dad) for "making" us watch PBS so much as young ones. The PBS cooking shows are, as some have said, far more useful than most & are actually about showcasing the preparation & technique, rather than the set or some gadget or gimmick.
Love Jacques Pepin & am very much looking forward to trying this recipe!
SconnieGirl at 10:54PM on 08/24/09
I was super pumped when I found these shows online.
http://www.kqed.org/w/morefastfoodmyway/episodes.html
The penne ratatouille recipe was my dinner last night. I would HIGHLY recommend it right now since it is that time of year for all the produce.
mr_chorizo at 3:13AM on 08/25/09
i was able to rent his 'fast food my way' series from the library-never been disappointed by a single thing i've made. love, love, love jacques!
(p.s...read his memoir, 'the apprentice', if you haven't already)
gastronomeg at 9:17AM on 08/25/09
I used a hot griddle on the grill instead of the non-stick pan, that worked perfectly.
esarn at 10:37AM on 08/25/09
Jacques' recipes always work, and always are delicious. When I don't know what to make for dinner, I turn to any of his cookbooks and usually with only a lttle time and effort have a meal that makes me sing his praises again. LOVE Jacques -- no other chef can touch him and he is such an excellent teacher!
yumporchetta at 6:33PM on 08/26/09
It was simple and good, but the skin didn't turn out crispy? It tastes fine and simple, but I'm sad the skin didn't turn out the way I wanted it too.
presquevu at 8:10PM on 08/29/09
I made this last night and it was excellent. Simple, clean and very tasty!
Savory1 at 3:36PM on 09/02/09
I made this tonight. So good!
http://www.flickr.com/photos/jbaugher/3925223106/
Josh Baugher at 12:53AM on 09/16/09
One lovely part of this recipe is you can make enought to feed four - or just one person.
And, it's terrific with just a salad and a bit of bread.
suegsf at 3:03AM on 11/21/09