07
Dec 11

Chicken with Rosemary-Garlic-Mustard Sauce

I was excited to put this dish together without having to pick up additional ingredients at the market. For me, these ingredients are pretty essential, so I always have them. I hope you do too! What’s even better is that the recipe is pretty simple with minimal mess!

Chicken with Rosemary-Garlic-Mustard Sauce

Ingredients:

  • 2 chicken breast halves (2 servings pictured above)
  • extra virgin olive oil
  • 1/4 to 1/2 cup white wine
  • 3/4 cup low-sodium chicken broth
  • rosemary sprigs
  • minced garlic
  • 1/2 tbsp all-purpose flour
  • 1 tbsp water
  • 1 tbsp whole grain dijon mustard
  • 1/2 tbsp (or more :)) unsalted butter
  • Kosher salt
  • black pepper
  • capers (optional)
  • lemon wedges (optional)

Directions:

  1. Preheat oven to 350°F, and heat a skillet over medium-high heat.
  2. Pat dry chicken breasts, and lightly sprinkle both sides with salt and pepper. Add oil to the heated skillet, and cook for about 5 minutes on each side. Transfer chicken breasts to a baking dish, and bake for about 10 to 15 minutes depending on the thickness of the breasts. Make sure chicken is cooked properly.
  3. While chicken is baking, pour white wine into the skillet, and deglaze (scrape the bottom of the skillet to make sure that the brown bits are released). Reduce the wine until it slightly thickens. Add the chicken broth, garlic, a sprig of rosemary, and capers (if you’d like), and raise the heat to bring to a boil.
  4. Mix the flour and water together, and add the mixture and mustard into the skillet. Let it boil and reduce. Add butter, and salt and pepper to taste. Add any juices from the baking pan into the sauce.
  5. Plate the chicken, pour the sauce on top, and serve with lemon wedges.

Don’t forget to preheat the oven first! I hate waiting for the oven to preheat. Lightly sprinkle the chicken breasts with salt and pepper, and cook for about 3 to 5 minutes on each side depending on the thickness.

Transfer them to a baking dish, and cook for about 10 to 15 minutes. That’s all for the chicken! Now onto the sauce.

Pour the wine into the pan, and deglaze. That means scrape off the yummy brown bits and pieces from the bottom of the pan. Then pour yourself a glass of wine. This is optional. Let the wine reduce a bit…in the pan and in the glass.

I like to bruise rosemary sprigs to release the aromatic oils and release the flavor. Just lightly pound on it with the back of a knife, and smell the herb coming to life! That rhymes.

Add the chicken broth, raising the heat to bring it to a boil. Also add the garlic, rosemary, and capers if you like them.

Mix the flour and water…

Pour it into the broth…

Along with the grainy mustard.

Let it boil and reduce until it thickens to your liking.

Add butter and the juices from the baking dish. Salt and pepper to taste. Notice how the sauce has thickened by the visible part of the pan.

Plate and enjoy with some lemon and more wine! Pretty simple, right?

Chicken with Rosemary-Garlic-Mustard Sauce

Ingredients

◦ 2 chicken breast halves (2 servings pictured above)
◦ extra virgin olive oil
◦ 1/4 to 1/2 cup white wine
◦ 3/4 cup low-sodium chicken broth
◦ rosemary sprigs
◦ minced garlic
◦ 1/2 tbsp all-purpose flour
◦ 1 tbsp water
◦ 1 tbsp whole grain dijon mustard
◦ 1/2 tbsp (or more :)) unsalted butter
◦ Kosher salt
◦ black pepper
◦ capers (optional)
◦ lemon wedges (optional)

Instructions

1. Preheat oven to 350°F, and heat a skillet over medium-high heat.
2. Pat dry chicken breasts, and lightly sprinkle both sides with salt and pepper. Add oil to the heated skillet, and cook for about 5 minutes on each side. Transfer chicken breasts to a baking dish, and bake for about 10 to 15 minutes depending on the thickness of the breasts. Make sure chicken is cooked properly.
3. While chicken is baking, pour white wine into the skillet, and deglaze (scrape the bottom of the skillet to make sure that the brown bits are released). Reduce the wine until it slightly thickens. Add the chicken broth, garlic, a sprig of rosemary, and capers (if you'd like), and raise the heat to bring to a boil.
4. Mix the flour and water together, and add the mixture and mustard into the skillet. Let it boil and reduce. Add butter, and salt and pepper to taste. Add any juices from the baking pan into the sauce.
5. Plate the chicken, pour the sauce on top, and serve with lemon wedges.
http://cynthiakim.com/2011/12/07/chicken-with-rosemary-garlic-mustard-sauce/


17
Nov 11

Short Ribs with Wine & Cream

I bought a package of short ribs with the intent of making Galbi Jjim (Korean Braised Beef Short Ribs) again (which was a hit, by the way), but then I realized I would be wasting a new post opportunity! So I decided to try out this Short Ribs with Wine & Cream recipe by The Pioneer Woman. And I am so grateful that I did. I love short ribs. I love wine. And cream is a guilty pleasure. So I had to.

By the way, don’t let the length of the recipe fool you! Long recipes usually scare me too, but it’s really not that complicated. In fact, it’s pretty darn easy!

Short Ribs with Wine & Cream

Ingredients:

  • 12 whole short ribs
  • salt and pepper
  • 3 tbsp olive oil
  • 1 cup red wine
  • 32 ounces, fluid beef broth or beef stock
  • 2 tbsp minced fresh rosemary
  • 2 tbsp grainy mustard
  • 1 cup heavy cream
  • 2 tbsp capers (more if you want)
  • olive oil, for drizzling
  • rosemary sprig, to be fancy

Instructions:

Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.

Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you’d prefer not to simmer on the stovetop.)

After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.

Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.

I absolutely adore short ribs. Really, I do. They’re like little blocks of happiness.

Sprinkle your happy blocks with some salt and pepper, while you heat your pot with olive oil over high heat.

Using tongs, sear them over high heat for about 1 1/2 minutes on each side. After searing, remove them from the pot and onto a plate.

Then pour the red wine and beef broth into the pot, and add your minced fresh rosemary. Stir quickly and scrape the bottom of the pot to make sure you’re infusing all of the leftover bits from searing.

Do the short ribs a favor and put them back into the pot. They thank you. Place the lid on the pot, reduce the heat to low, and let it simmer for 2 1/2 to 3 hours.

Get your remaining ingredients ready. You don’t have to, but I like to. It keeps my brain less frazzled.

After simmering for  almost three…long…hours, remove the ribs (and meat) from the pot and onto a plate again. I’m emphasizing the “meat,” because as you can see, a lot of the meat has fallen off the bones. You know what that means.

Now add your grainy mustard…

And your heavy cream…

And finally your capers. Lots of capers.

Then turn up the heat, let it gently boil and thicken.

After it has thickened, return the ribs and meat back to the pot for a final dip.

Prepare your plate with whatever you’re serving the short ribs with. I placed them on a bed of Garlic Roasted Shiitake Mushrooms.

Drizzle some more sauce, if you’d like. I think just one sprig of rosemary would have looked better. I must have gotten overly excited.

Eat your heart out.

Short Ribs with Wine & Cream

Ingredients

◦ 12 whole short ribs
◦ salt and pepper
◦ 3 tbsp olive oil
◦ 1 cup red wine
◦ 32 ounces, fluid beef broth or beef stock
◦ 2 tbsp minced fresh rosemary
◦ 2 tbsp grainy mustard
◦ 1 cup heavy cream
◦ 2 tbsp capers (more if you want)
◦ olive oil, for drizzling
◦ rosemary sprig, to be fancy

Instructions

Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.
Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you'd prefer not to simmer on the stovetop.)
After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.
Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.
http://cynthiakim.com/2011/11/17/short-ribs-with-wine-cream/


13
Aug 11

Going mobile!

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Happy Saturday, everyone!

I’m so excited that I’m testing out my first post via phone! Now I can bore you with my little updates all day! I’ll try to keep it to a minimum. :)

For now, my lunch… @ Elijah’s in Del Mar…Roasted chicken hash with garlic, artichokes, red onion, and rosemary, topped with two eggs. So yummy!  Overall, their food is just OK.  But the flavors in this hash were excellent.  I love rosemary!

 

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