I don’t have a lot of time to shop for food during the week, so I keep a lot of frozen chicken in the freezer that I can pull out in the morning so it’ll defrost while I’m off at work. These are a handful of my go-to recipes
Chicken and Mushrooms
This is a simple two-ingredient recipe (excluding your basic pantry items) where the ingredients really shine through. For such a simple recipe with no spices, the taste is shockingly delicious. No really, it is. It made me come to the realization that I tend to drown a chicken and mushroom dish in wine sauce and am normally tasting my sauce, not the ingredients.
Check out the video recipe here and go for it. As simple as it is, I promise you won’t be disappointed
FYI – I used chicken thighs (no skin) instead of his recommended chicken breast (skin on), and it turned out great. I’d recommend using free-range organic chicken and organic grass-fed butter. Not necessary, but it’ll make the dish all the more delicious.
Mmmmmmmm. Total French-cooking comfort food! This is one of those dishes to make you appreciate that you aren’t watching your calories or fat content.
This Nigella Lawson recipe is great for those who want to simplify this traditional French dish. For those Slow Carb-ing, you may want to halve the cream to keep it within Tim Ferris’ suggested serving size. I don’t bother, but I also don’t make rich dishes like this more than once a week.
Check out the recipe on Food Network here.
Roast Chicken Two Ways
There are so many different ways to roast a chicken, ranging from simply seasoning the bird and popping it in the oven to a bit more complex methods of messing around with special racks, trussing and basting. It’s a bit overwhelming knowing where to start if you’re a novice chef.
When I learned Thomas Keller does a pretty basic roast chicken (no basting, no buttering), it confirmed to me that there is absolutely no reason to get all fancy with it. If it’s good enough for Thomas Keller, it’s good enough for me…and you.
Check out a video as he walks you through it here
I love that roasting a chicken is a low-involvement process. Once the bird is in the oven, you can set the timer and don’t have to think about it until it’s done.
Now for the chicken “two ways” :
#1 Classic Roast Chicken – If company is coming over, I follow Keller’s basic roast chicken recipe. And, if it’s just for me, sometimes I can’t even be bothered to truss the chicken. Instead I simply turn it upside down so the breasts are on the bottom (keeps them juicy), season with salt and pepper and roast it. It’s still pretty good.
#2 Curry Roasted Chicken – For those times, when a roast chicken sounds a bit blah, and I’m looking for some kick, I use this equally simple method. Find a jar of curry paste with no added sugar or other fillers (check ingredients and carb counts.) I use Valcom. Coat the chicken with paste and roast on the bottom rack of your oven for approximately 50 minutes at 425F.
On occassion, I’ll make fresh curry paste, but it’s a bit of an effort so if I do that, I’ll normally use the paste to make an actual curry. This is really just a quick fix.
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