Monday, March 21, 2011

Has anyone in this family ever even seen a chicken?

For some reason, most of the recipes I choose to make don't come from cookbooks. I'm trying very hard to get better at going to them first. Leafing through them, I know that the recipes are tried and true, tested over and over, printed and published. Some how though, the internet always seems like a better repository. Readily available, easily searchable, thousands and thousands of recipes available at your fingertips.

One cookbook, however, I love and always seem to choose first off the shelf. It could be because it is my favorite New England restaurant. It could be because the recipes are simple and delicious. Who knows, but I love Fresh and Honest by Peter Davis of Henrietta's Table.

I have been wanting to try this recipe for a long time. I've known since I read it, that I would love it. I've never seen it on th menu at Henrietta's Table, but I suspect it's probably a fall menu item. Definitely will have to make a visit when the weather turns crisp and cool and the leaves start turning red and gold.

Grilled Chicken Breast with Apple Cider Reduction (Fresh and Honest by Peter Davis)
Makes 4
4 chicken breasts
  • 1 1/2 tablespoons fresh parsley, chopped
  • 1/2 tablespoons fresh chives, chopped
  • 1/2 tablespoons fresh thyme, chopped
  • 1/2 tablespoons fresh marjoram, chopped
  • 1/2 tablespoons fresh tarragon, chopped
  • 1/2 tablespoons fresh rosemary, chopped
  • 1/4 tablespoons of sage, chopped
  • 1 clove of garlic, chopped
  • 3/4 cup olive oil
  • 4 cups apple cider
  • 1 star anise
  • 2 pieces whole allspice
  • 1 clove
  • 1/2 orange
Directions

Place the chicken in a bowl with the herbs, garlic, and half of the oil and marinate over night. Preheat oven to 300 degrees. In a saucepan, place cider, star anise, allspice, cloves, and orange and bring to a boil.


Reduce by two-thirds and strain. Keep at room temperature.

In a skillet, heat the remaining oil and sear the chicken over medium-high heat, until crispy and golden brown. Flip the chicken and repeat. Remove the chicken from the skillet and place on a rack in the oven and cook to an internal temperature of 165 degrees. Approximately 20-25 minutes.


6 comments:

  1. wow, that's a lot of fresh herbs... I think I'd have trouble using the remainders up. What did you do with them?

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  2. It is a lot of fresh herbs! Probably a recipe I should have waited to make until I started the herb garden for the summer.

    To use them up, I usually just end up throwing them in on vegetables. Most nights I come home from work and throw together mixed vegetables (Brussels sprouts, carrots, zucchini, and summer squash) and either grilled chicken or a baked potato. I try to use of my herbs that way, or if I have a lot, I make a sauce of some sort and freeze it for pizza, pasta, or meat at a later date!

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  3. Brussels sprouts as a side dish--I'm shocked! :)

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  4. You're making me realize I need to get out that cookbook! That looks so flavorful and delicious!

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  5. have i ever mentioned how much i love your blog post titles? because i do.
    also, digging this blog layout.
    also.... i was having the same thought about recipes this morning! and how i always go to the internet vs cookbooks!!!

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  6. LOVE the Arrested Development reference! Best show, ever!

    ReplyDelete