Tuesday, March 22, 2016

Skillet Chicken With Roasted Potatoes and Carrots

This recipe looked so good on the picture. In reality, it did not turn out quite as expected. The sauce was incredibly delicious and Nick's favorite consistency of sauce.
However, the recipe seemed un-necessarily complicated and the carrots and potatoes did not cook all the way in the time alloted. We ended up simmering everything in the sauce an extra ten minutes to get everything cooked all the way.
The sauce though, more than makes up for the rest of the recipe and we will definitely keep the recipe for the sauce but might alter the other parts.
Here is the original recipe: http://www.myrecipes.com/recipe/skillet-chicken-roasted-potatoes-carrots
Plated!

Simmering for another 10 minutes 

Delicious, delicious sauce

Chicken and Veggies out of the oven waiting for sauce

Ingredients:

1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 ounces baby carrots
8 ounces small red potatoes, halved
1 tablespoon chopped fresh thyme
8 thin lemon slices, seeds removed
1 1/2 cups whole milk, divided
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons grated lemon rind
3/4 cup unsalted chicken stock (such as Swanson)
1/3 cup fresh flat-leaf parsley

Directions:

1. Preheat oven to 425°.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes or until golden brown. Turn and cook 2 minutes. Remove chicken from pan. Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Place pan in oven; bake at 425° for 10 minutes. Return chicken to pan; top with lemon slices. Bake at 425° for 12 minutes. Remove pan from oven. Place chicken and vegetables on a plate.

3. Combine 1/2 cup milk, flour, and rind in a bowl. Return pan to medium-high heat (do not wipe out pan). Add flour mixture, remaining 1 cup milk, and stock to pan, scraping pan to loosen browned bits; cook 3 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and vegetables to pan. Sprinkle with parsley.

What we liked:

The sauce! It was incredible. The perfect consistency and flavor. 

What we didn't like:

The process. The carrots and potatoes did not get cooked all the way. The shuffling of items to and from the pan seems excessive and un-necessary. 

What Kaspian thought about it:

He ate a couple of raw carrots, but was not really hungry as he ate some blini that Alona's grandmother made not too long before dinner. 

Next time:

Keep the sauce, but make some pasta and fry up cubed chicken to go with it.