Cindy Thomas, April 28, 2016
Some recipes are just instant favorites. This chicken dish is sure to become a regular at our dinner table. The recipe calls for boneless, skin-on chicken breasts. I don’t normally see these in my grocery store and I thought I was going to be needing to de-bone them myself. Lucky for me, my local butcher had some ready for purchase. So this part of the recipe was easier than expected! I was also happy to see that spring onion had just finally shown up in the market. Perfect timing for this lovely spring dish.
First the chicken is drizzled in olive oil and seasoned with salt and pepper.
Next, it is added to a heavy sauté pan at high heat, skin side down. Once the skin is golden and crisp, it is turned and browned on the other side.
The chicken is then moved to a baking sheet and finished in the oven. The recipe calls for baking about 8 minutes at 325 degrees. I baked mine about twice as long and increased the heat to broil for the last couple of minutes to allow these large chicken breasts to cook completely and brown nicely.
While the chicken bakes, the spring onions are added to the pan to cook in the remaining fat. I only used 3 onions instead of the 8 the recipe calls for. When I make this again, I will use all 8 of those babies, because they are SO delicious prepared this way.
The onions are added to the baking sheet in the oven when they are slightly crisp from the pan. Finally, a pan sauce is made by adding butter, chicken stock and wine. Mimi calls for Jura wine. Jura is a french wine that tastes similar to sherry. I haven’t found this type of wine here yet, so I substituted some white wine and marsala since that’s what I had on hand.
Finally, the chicken and spring onions are drizzled with the wine sauce and are ready to eat!
We enjoyed this chicken for dinner with some rosemary roasted potatoes and a salad of fresh baby greens with apples.
This recipe can be found in Mimi Thorisson’s cookbook: A Kitchen in France
If you’re interested in joining the Weekends in a French Kitchen group or just want to see how the other members of the group fared with this recipe check out this link: WIFK