Pan fried chicken medallions with a rustic tomato-garlic compote.
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This recipe is fun - it is pretty easy - so i can pull it out of my memory even when i am at someone else's house. My mother in law - loved it!
I actually bread the chicken ever so lightly with flour so it adds a nice crust.
i love it served with egg noodles!
I am new to cooking and have been enjoying rouxbe a great deal! I tried this recipe last week and found the compote very tasty.
I have one question about preparation... I pan seared the chicken as suggested and then placed in the oven on a foiled covered baking sheet as suggest. To my disappointment, when I removed it from the oven after cooking the compote the chicken was "soaking wet" and has lost all the nice golden crust it got when pan seared. Is this supposed to happen? If not, what probably has gone wrong? Thanks!
Thanks Renata for your comment. We overlooked an important tip on this recipe. It has to do with resting meat.
Resting meat is very important. WE failed you on this recipe because we said to place the chicken from the pan, onto a tray, cover, then place into the oven. What we should have said is to transfer the chicken to the plate, let sit at room temperature for about five minutes (to stop the cooking process), then tent with aluminum foil with holes in it. What happend to your dish is that you (because of our instructions), placed the hot chicken onto a plate and by wrapping it in aluminum foil right away, the chicken simply continued to cook. The oven may have been on "warm", but the chicken was too hot, so the foil actually created an "oven-like" temperature. And without poking holes in the foil, the steam did not escape, so this affected your end crust (carmelization).
It is normal for liquid to escape from meat when resting though. I will add a note to this dish. Please try it again, and make sure to let the chicken sit on the counter - UNWRAPPED - for at least five minutes. You are only putting it into the over then to keep it warm for a few minutes, but it will not continue to cook. Here is a drill-down we will add to this dish.
Let us know how it goes next time. It will work. Have confidence. Sorry for the oversight on our part.
I just made this recipe earlier today and found it very easy, and exceptionally good. I sub'd balsamic because I was out of white wine vinager, but it still was great. I think next time I'll try to grill the chicken, it's just way too cold right now!
So quick and full of flavor. Honestly I had forgotten how delicious and easy this recipe is. This just happens to be one of the first recipes we did here at Rouxbe and I had not tried it in a very long time...there is not much time for repeat in my cooking repertoire.
It really only took me about 15 minutes to make and we were sitting down and eating within about 30 minutes. The only thing I did differently was that I used the same pan I cooked the chicken in to make the sauce. Yum!
This recipe was fantastic! I reduced it to 1 portion since I was only cooking for myself, but I was simply floored. Amazing. I didn't have any nice greens to serve with it, so I served it (to myself) with a sprig of fresh organic basil to tear over the compote at the table. The rustic compote was delicious on its own, but a touch of fresh torn basil took it to a whole new level. I'm so pleased! Here's a picture: http://drp.ly/1pdlfw
I had a huge packet of boneless chicken leg meat from costco, wondering, for this recipe,if i remove the skin, could I substitute it for the breast? Also does it work for other recipes that call for boneless skinless chicken breasts? thanks a lot!
I've been seeing a lot of recipes lately, including this one, that call for white wine vinegar. We don't have this ingredient in the country I live in. In fact, even red wine vinegar is called "grape vinegar". Will it ruin things to use regular white vinegar or a mix of vinegar and white wine?
White wine vinegar is very popular in cooking as it not only adds a nice subtle tartness, it also adds flavor and sweetness to dishes. Because it is made with white wine, it imparts a hint of the original wine flavor before it became vinegar.
White vinegar is colorless and tastes somewhat harsh when compared to wine vinegar. Which is why it is not often used in cooking. It is however very popular with things like pickling (and cleaning coffe pots).
Out of curiosity, which country do you live in? You could also try phoning around to your local specialty food stores (or even higher end restaurants). Alternatively, you could also order white wine vinegar online. Cheers!
Made the Chicken with Garlic Tomato Compote for dinnner. It was great husband and daughter like to very much also. Wasn't too fond of the tomato skins. Wonder if I can peel the tomatoes, lol I will give it a try next time or maybe try peeled roma tomatoes. Anyway, it tasted wonderful :-)
This is a very simple dish and as a chef myself simple dishes are best because the food speaks for itself without getting too complicated. My wife loved it I made it twice once with white wine vinegar and rice vinegar both work equally well. I find that rice vinegar has more sodium and sugar than most vinegars so I can omit the sugar and salt if need be.
This is the first dish I made since joining Rouxbe. I made the greek salad to go with it and my family was blown away. Delicious. Learning how to correctly pan fry really inspires confidence. The compote was more runny that what showed in the video, I guess I was using juicy tomatoes but it didn't matter as it tasted wonderful. This will be a recipe that I make and serve to friends.