Roasted Chicken Breasts With Leeks, Basil & Lemon

It's been a while.  My memory is awful and I've been super busy with my attempts to shave down my ass ever-so-slightly.  When I get home and my body hurts, the last thing I often want to do is even cook dinner - let alone then blog about having cooked dinner. 

However this month is full of excellent recipes and experiments and I intend to share more of them with my lovely peeps.  Also you guys. The chickens don't appreciate my recipes as much as I wish they would, the bastards.

I apologize for my epically shitty pictures.  I don't have a good camera and am stuck with using my phone in a mostly quite dark house.  I have, however, ordered a good camera so things should improve dramatically within a week or so.

Roast Chicken Breasts w/Leeks, Basil & Lemon

Serves 4
Total Time: 45 minutes

Ingredients

1kg leeks
1 tablespoonolive oil
2 tablespoons chicken stock
30g butter, softened
zest of one lemon
2 tablespoons chopped basil
2 cloves of garlic, minced
4 chicken breasts

Directions

1. Preheat your oven to 240C/475F.
2. Trim the leeks and slice thinly.  Toss with the oil in a baking dish and season lightly.  Cover with foil and roast for 15 minutes.
3. Meanwhile, combine the butter, chicken stock, lemon zest, basil and garlic in a small bowl.
4. Lay the chicken breasts atop the leeks and score them lightly.
5. Spread the basil and lemon mixture atop the chicken breasts, pushing it gently into the scores.
6. Roast, uncovered for 20 minutes or until the chicken is cooked thoroughly.  Spoon the juices over the breasts every 10 minutes until completely cooked.

Note: Mine actually took about 40 minutes to cook. Chicken cooking times can vary quite a bit and my oven takes ages to cook everything - we think we need to replace the seals (already - it's 3 years old).  Basting constantly is, of course, optional - but it can be the difference between melt-in-your-mouth chicken and dry-as-fuck chicken so....keep that in mind.

Enjoy!  It was delicious! My 4 year old wouldn't touch it.  SUCKER! More for me!

Spicy Pan Fried Chicken Wings Recipe

In the eternal search to find something that my son will eat and that the rest of the family finds delicious (this morning he requested a carrot with a piece of ham wrapped around it, dipped in ketchup), I came across a recipe for fried chicken wings.  My first attempt was abysmal.  My second attempt was pretty bad.  Several months later and many, many changes to the original recipe later - this is my result.

Tender, juicy and (just a little) spicy fried chicken wings.  My entire family loves them and they are a massive hit for dinner.

Spicy Pan Fried Chicken Wings

Makes 16 pieces

Ingredients

8 chicken wings

1/3 cup plain flour

1/2 teaspoon salt

1/2 teaspoon granulated garlic powder

1/8 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon smoked paprika

1 cup breadcrumbs

2 large eggs

3 tablespoons milk

1 -2 cup cooking oil of your choice

Instructions

Firstly, to prepare your chicken wings you'll want to cut them into pieces.  This video illustrates the process beautifully.  We'll be using the "wingette" also called the "mid-joint" and the "drumettes".  The wing tips are great for feeding to your pets and will help clean their teeth.  You can also boil them to make stock.

Rinse your prepared wings in cold water and pat dry with clean paper towels.  Chicken wings that are too moist will make it difficult for the coating to stick.

In a large bag or plastic container, combine your flour, salt, garlic powder, pepper, cayenne pepper and paprika.  Add the chicken wings and toss well to coat.  Refrigerate the chicken (I leave it in the seasoning) for at least 30 minutes - preferably 2 hours.  The more chilled your chicken is before you cook it, the better the coating will stick.

Meanwhile, whisk together the eggs and milk and set aside.  Pour your breadcrumbs into a bowl.  Heat your oil in a heavy pan to 165C (I use my multimeter for this, you can just as easily use a kitchen thermometer).  Much higher and your chicken will burn but be raw in the middle.  Much lower and your chicken will be greasier and the coating will not be as crisp.  This takes practice.  Lots of practice.

Once chilled, remove your wings from the refrigerator.  One at a time, dip each piece first in the egg mixture and then roll through the breadcrumbs.  If you missed any spots with the egg mixture you can apply it with a pastry brush without having to dip the entire wing back in the mixture.

Using tongs, put the uncooked chicken into the hot oil 5-6 pieces at a time.  Leave some space between the pieces.  Overcrowding the pieces will affect the temperature of the oil and give an inconsistent cook.

Cook for 6-8 minutes, then turn the chicken pieces and cook again for another 6-8 minutes.

I have overcrowded them and had to cook these a little longer because of it.

Test for doneness by cutting into the thickest part of the wing and checking for any pink meat.

Remove your chicken wings from the oil, giving them a very gentle tap on the edge of the pan to shake off a bit of the excess oil before placing them on a stack of absorbent paper towels.  This will remove even more oil.  I sometimes like to put them in a box completely lined with paper towels and give them a little shake - but I can't stand greasy food.

Serve immediately with vegetables.  Chips also go very nicely with these and you can re-use the oil!

Chicken Stroganoff

In my effort to create meal plans that were affordable, efficient and kid-friendly, I decided to make a chicken stroganoff from the frozen chicken in my freezer and the neverending supply of bacon in our refrigerator from Simon's Man Diet.  Stroganoff is always stupid-delicious but this was so good, I had to restrain myself from licking my plate - because I'm super classy and super classy ladies don't lick their plates. ....unless no one is looking, then go for it.

Chicken Stroganoff

2 chicken breasts, cut into 1/2 inch pieces
4 slices bacon, diced
1 large brown onion, diced
3 cups chicken stock
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 garlic cloves, minced
300g sour cream
2 tablespoons plain flour
cooked pasta

Cook the bacon in a large frying pan over medium heat until crisp.  Remove the bacon from the pan (leaving the drippings) and set aside.

Add the onion and the chicken to the bacon drippings and sauté until onion is tender and chicken is cooked through. Add the bacon, salt, pepper, paprika, garlic and stock and bring to a boil.  Reduce heat and simmer for 10 minutes.

Combine the sour cream and the flour, stirring until smooth.  Add the sour cream mixture to the pan and bring back to a boil.  Reduce heat and simmer for 2 minutes, stirring constantly.  Serve over pasta.