GARLICKY SAUCED PAN~SEARED CHICKEN

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GARLICKY SAUCED PAN~SEARED CHICKEN

INGREDIENTS
♥ 4 T. OLIVE OIL
♥ 1 LARGE PACK OF CHICKEN THIGHS
♥ ½ TSP. SALT
♥ ½ TSP. PEPPER
♥ 2 CUPS SLICED FRESH MUSHROOMS
♥ 1 T. CHILI PEPPER FLAKES
♥ 1½ FISTS OF GARLIC
♥ 2½ CUPS SAUVIGNON BLANC WHITE WINE
♥ ¼ CUP MILK
♥ 2 T. BUTTER
♥ ¼ CUP FRESH CHOPPED PARSLEY
♥ 2 SPRIGS FRESH ROSEMARY

DIRECTIONS
PREHEAT OVEN TO 375°F

HEAT THE OIL IN A DEEP DISH PAN ON YOUR STOVE TOP. (OR LARGE DUTCH OVEN OR CAST IRON POT) CAST IRON WORKS BEST I THINK AND THE DEEPER THE BETTER, YOUR APPLIANCE WILL THANK YOU LATER. SPLASHY GREASE BLAH.

SEASON THE CHICKEN THIGHS WITH SALT AND PEPPER AND PLACE CHICKEN IN THE PAN. SEAR THESE BAD BOYS UP UNTIL GOLDEN AND THE JUICES JUST RUN CLEAR. THEY WILL COOK MORE IN THE SAUCE.

REMOVE THE SEARED CHICKEN FROM THE PAN AND SET ASIDE.

SEPARATE THE GARLIC CLOVES AND PEEL THEM. ADD THE MUSHROOMS, PEPPER FLAKES AND GARLIC CLOVES TO THE CHICKEN PAN AND IT’S LEFTOVER LIQUIDS.

SAUTE UNTIL TENDER AND GOLDEN, BUT MAKE CERTAIN NOT TO BURN THE GARLIC. TILL JUST GOLDEN. GARLIC GOES QUITE BITTER WHEN OVERCOOKED.

ADD THE WINE, MILK, BUTTER AND STIR IN THE PARSLEY.

GENTLY ADD THE CHICKEN BACK TO THE PAN.

ADD THE ROSEMARY SPRIGS AND COVER.

PLACE IN PREHEATED OVEN. BAKE FOR 20-30 MINUTES. TURNING THE CHICKEN OVER HALF WAY THROUGH.

REMOVE FROM OVEN WHEN THE SAUCE STARTS TO REDUCE AND THICKEN UP.

I TRANSFERRED ALL OF THIS TO A HOT FRYING PAN FOR APPEARANCE PURPOSES FOR THIS BLOG BUT YOU CAN CERTAINLY FINISH IT UP IN THE OVEN IF YOU CHOOSE. LESS MESS. HOWEVER IF THE SAUCE IS TOO DRY YOU MAY WANT TO ADD MORE WINE AND LET IT SIMMER A BIT LONGER. THIS WAS DEFINITELY EASIER TO DO ON THE STOVE TOP.

SPOON THE GARLICKY SAUCE OVER THE CHICKEN AND SPRINKLE WITH A LITTLE MORE FRESH PARSLEY AND CHILI PEPPER FLAKES.

SERVED SEARING HOT OVER LINGUINE NOODLES.

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I am needing a large tripod and to get my amazing Canon Rebel T3i camera up and running to do these blog photos now that the “Cooking With Hay” Kitchen is nearing completion!

At the time of making this dish I had cabinets, counters and some lighting in. Oh and the backsplash tile was added but had just been grouted. No appliances, no running water, just a much more appealing place for a food blog photo set.

Regardless, it’s all a vast improvement from the basement temp. kitchen, 2×4 studding and insulation backdrops seen in previous blog photos.

Is ‘garlicky’ even a word ? ? ?

The recipe I was using called for white wine… I have drank wine in the past but by any means, don’t consider myself a wine drinker.

However… GalPal is!

She came to my rescue with some suggestions after I let her know my ingredients and what I was making.

Monkey Bay Sauvigon Blanc from New Zealand was the perfect wine, as this dish was phenomenal. Not too sweet, not to dry. I’m not even going to bother experimenting with other wines.

The bottle… as GalPal mentioned, coordinated nicely with the ingredients needed to make this dish. Thanks for the help Amber!! Guess I should make this for you now hey?!

This pepper tho! Gift from Mother-In-Law and I’ve become quite addicted to it. I use it on my sunny side up eggs in the morning to grilled salmon and everything in between. It’s made just a few hours from my house in Keremeos BC. It’s pepper, onions garlic and herbs and is a great change-up to the regular black pepper or fresh ground peppercorns.

Season the chicken thighs with a little salt and sprinkle of pepper. There is enough flavour coming in the garlic and wine and parsley that not much seasonings are needed on the chicken.

I assure you. This dish packs a savory garlic KA-POW with a mix of fragrant herbs. Absolutely delish my gosh!

My mom is a wonderful cook, and I’ve used many of her recipes to get me into cooking. She got me this gorgeous glazed cast iron KitchenAid dish and this is what I used to pan~sear my chicken thighs. Keeps even heat and kept the splatter in the dish rather than on my stove-top.

I used this dish on the stove top to brown the chicken and saute the mushrooms, chili pepper flakes and the garlic. It also has a lid to cover so this same dish was what I used to baked it up into the perfect saucy chicken while in the oven. From Canadian Tire and I definitely recommend one for your cooking adventures also.

After transferring the chicken, there was a fair amount of liquids, chicken grease and juices, left in the bottom of the pan. I removed most of it and left just a small amount in the bottom to saute the mushrooms and garlic in. Your choice.

Now on the bottom of this dish was a dark golden layer from the chicken juices etc. searing up. Don’t be alarmed… I was thinking to myself… Oh shit, did I ruin this whole thing? Is everything now going to stick and burn?

But the mushrooms and garlic seemed to soften it up and cook together and created such a rich flavourful sauce.

I couldn’t have been more pleased. It is really a good day when things work out for me, haha. I’m sure you’d feel the same. Yay for good cooking. Go me Go. Feel free to do a little booty shakin touchdown dance when things like this happen. It’s all about the simple things in life am I right My Lovelies?! LOL

Adding wine to things like this also acts as a de-glazer for your well cooked pans. Don’t waste that seared liquid. That’s your concentrated flavour right there. Just the same as the bottom of your roaster from your roasts and hams make the best gravies and soup broths.

In this case it’s our deglazer and the base for this sauce. I am not a wino so I will admit that I have always been apprehensive about dishes that are made with wine. If someone made this for me and I ate the whole thing… I don’t think I would have even known it was made with wine. I’m serious! So so so so so so good!

**NOTE: Milk is added for volume. This will help create that thicker fuller sauce to coat the chicken. If you wanted a more concentrated demi-glaze like sauce, you can omit the milk completely. As mentioned in the recipe, you may need to add more wine if you find the sauce to dry when you turn over the chicken half way through cooking.**

Time for the fun! Let’s bring it all together. Gently add the chicken back in once you’ve mixed in the wine, milk, butter and parsley.

Nestle it down in that fragrant garlic bath. Time for these thighs to tantalize.

Cover it with a tight-fitting lid and place it in a preheated oven and bake it up so the sauce can thicken up.

Don’t forget to check it half way through and flip that chicken over. Keep it saucy!

It will look soupy at first. As it continues to cook the sauce will get darker and richer in colour and of course flavour.

Be patient and wait for it. It will look ‘blah’ before it looks ‘ta da’

There it is! TA DA!!!

As mentioned in my recipe, I then transferred my contents of my kitchen aid glazed cast iron dutch oven to a pan for appearance purposes for this blog. LOL

Got to love dirty dishes! LMAO

This pan is worthy of a few photos though. Another splendid purchase from Canadian Tire. I think I’ve gotten every single one of my pans from Canadian Tire over my years. They always have good deals on cookware FYI. Watch the flyers. This is a Heritage Rock Forged Non Stick Pan. It’s got a big capital ‘H’ on the stunning stainless steel handle. My name, being Haley… thus…H-Town bitches…. hahah. Nah my Mommy has one and I used it while at my parents place this spring and of course I fell in love. It having a big ole ‘H’ on it for ‘Cooking With Hay’ is just an added perk. I love this pan so much that I don’t really use any other pans besides The H Rock, this KitchenAid glazed dutch oven or my cast iron dutch oven and griller.

This will be a regular meal cooked in my kitchen. Please give it a try guys! Feedback is always appreciated. As is your SHARES and LIKES on Facebook, Pinterest, Twitter, etc…. Sharing is Caring and it would really help expand my page! Love you all! Thanks for your support.

There you have it. Garlicky Sauced Pan~Seared Chicken ♥

♥♥ Thanks for visiting, if you liked this blog please click LIKE below. If you want to follow my blog please scroll to the bottom, click the FOLLOW button and enter in your email address.
Love Haleykins♥♥

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or the “COOKING WITH HAY” tab (top of the page) to see more**

Chimichurri Chicken

Chimichurri… where has this been all my life? Chimichurri is an Argentinean sauce similar to a pesto with many variations for sure.  Make it your own😉

🌿I’m telling you, amazingly good and I can’t even believe how much I love it.  I had it in Jamaica and had to try it at home.  Fan-freakin-tastic.  I also made it with my Mom a few weeks ago.  We had it on some bbq’d pork chops… Hello melt in my mouth delicious!  I’m already checking the calendar to see when I can make it again!  On steak next time I think… 😊 INGREDIENTS

• 1 CUP FIRMLY PACKED FRESH FLAT LEAF PARSLEY

• 1/2 CUP FIRMLY PACKED FRESH CILANTRO

• 2 TABLESPOONS FRESH OREGANO LEAVES (or you can use 2 teaspoons of dried oregano)

• 4 GARLIC CLOVES

• 1/2 CUP OLIVE OIL

• 2 TABLESPOONS WINE VINEGAR (red or white, I used white)

• 1 TEASPOONS SEA SALT OR KOSHER SALT**

• 1/4 TEASPOON GROUND BLACK PEPPER

• 1/2 TEASPOON CHILI PEPPER FLAKES

DIRECTIONS

1. Pulse the parsley, cilantro, fresh oregano, and garlic in a food processor until it’s a coarse consistancy

2. Scrape down the food processor and get all that good green out into a nice little glass dish

3. Gently stir in olive oil, vinegar, salt, pepper, and chili pepper flakes. 

💡Adjust your seasonings to your liking.  If you won’t be using all the sauce the first night, any chili pepper flakes will continue to make the sauce hotter as they marinate in the oil… Sometimes hotter is better💡

4. Serve immediately or refrigerate. Bring to room temperature before serving. 

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Love Haleykins 

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Saucy ‘n’ Savory TURKEY Crepes

** I apologize for the picture quality, dark and gloomy here and I’m working in the basement remember. thanks for understanding. **

For months now I’ve been dreaming of these Turkey Crepes that my Mommy used to make for dinner. I’ve only ever heard of people having fruit in their crepes and I can still taste the flavor of these ‘non-fruit crepes’ from my childhood. I got on my ipad and messaged mom for the recipe. Here is her response.

Love it, I now know the basics to this dish. How to make the crepes, I still don’t know, but I can work with this. Strapping on my “Will Cook For Bling” apron and into my temporary basement dwelling kitchen I go.

Saucy ‘n’ Savory TURKEY Crepes

TURKEY:
1/2 TBSP. BUTTER
2 (1 lb) TURKEY BREAST, skin removed
SEASONED WITH SALT, PEPPER, DRIED OREGANO, DRIED PARSLEY & GARLIC
Bake the turkey breast in a covered dish until internal temp is 185F, approx 30-35 minutes.

CREPES:
4 EGGS
1.5 CUPS MILK
1 CUP FLOUR
1.5 TSP. DRIED PARSLEY
Whisk together eggs and milk.
Slowly add in the flour, mix until smooth, no clumps.
Add the parsley.
Cover it with Saran and keep it in the fridge for about 30 minutes for it to set up.
TO COOK:
Spray frying pan with cooking spray, medium heat.
1/4 cup of the mixture into the center of the hot pan, roll it around until it’s thin and round.
Once the bottom is golden and the top is firm, flip it gently with a spatula, brown the other side for about 30 seconds.
Repeat process, spraying the pan each time with cooking spray.
Stack on a plate, prepare to serve.

FILLING:
2 TBSP. BUTTER
1.5 CUPS ONION, DICED
2 CUPS CELERY, DICED
2 CUPS MUSHROOMS SLICED
TURKEY BREAST, COOKED AND CHOPPED
1 TSP. POULTRY SEASONING
SALT & PEPPER
1/2 OF THE BÉCHAMEL
Sauté the onions,celery and mushrooms in the butter.
Season with poultry seasoning, salt and pepper
Add in the cooked, chopped turkey
Before serving add half the hot béchamel sauce to the filling and mix until evenly coated.
Reserve the remaining béchamel to drizzle on top.

BÉCHAMEL:
4 TBSP. BUTTER
2 TBSP. FLOUR
2 CUPS HOT MILK
4 TSP. DIJON MUSTARD
SALT & PEPPER
Melt the butter in a saucepan, stir in the flour and cook for about a minute.
Slowly add the milk, then add the mustard, salt and pepper and cook until thickened, about 5-8 minutes.

Bake the turkey breasts in a covered dish until internal temp is 185F, approx 30-35 minutes per pound. I used my Kitchen Aid, 4 quart, covered, cast iron oval casserole dish. This thing was a gift from my wonderful mommy a few years ago and it’s the best dish I have in my kitchen for cooking and roasting! Canadian Tire has them and usually on sale before the holidays. While the meat is cooking, continue on with the next steps.

**I’ve discovered that writing a recipe is different from writing the method of procedure for the recipe. Everything is going on at the same time but yet at slightly different times. Broken up and here and there, good luck on following this one. I’ll do my best.**

Whisk together eggs and milk. Slowly add in the flour, mix until smooth, no clumps. Add the parsley.
Cover it with Saran and keep it in the fridge for about 30 minutes for it to set up.

Chop up your veggies!



Sauté the onions,celery and mushrooms in the butter.
Season with poultry seasoning, salt and pepper

The meat is done when it reaches an internal temp of 185F. I think mine was in a 325C oven for 1hour and 15 minutes. I used my meat thermometer to determine the temp. Love this kitchen gadget. How do you ensure properly cooked meat without one?

The meat will be too hot to handle right after it’s cooked so let it rest for a few minutes, I’m sure you have some dishes to do.

Remove any bones from the turkey breast and chop it up, dice it up!

Add in the cooked, chopped turkey to the seasoned, sautéed veggies.

To make the Béchamel Sauce (white sauce), melt the butter in a saucepan, stir in the flour and cook for about a minute.
Slowly add the milk, then add the mustard, salt and pepper and cook until thickened, about 5-8 minutes.

Before serving add half the hot béchamel sauce to the filling and mix until evenly coated.

Mmmmm this is what makes this dish “Saucy ‘n’ Savory”.
At this point, I could just skip the crepes and grab a fork!!! I may have done that, but then you would stop reading and all my hard work would be half in the trash. Please continue on and put the fork down. All good things come to those who wait.

Spray frying pan with cooking spray, medium heat.
1/4 cup of the mixture into the center of the hot pan, roll it around until it’s thin and round.

Once the bottom is golden and the top is firm, flip it gently with a spatula, brown the other side for about 30 seconds.
Repeat process, spraying the pan each time with cooking spray.
Stack on a plate, prepare to serve.

Lay out the crepe on a plate and spoon some of the filling into the center of the crepe, in a horizontal line.
Fold in the sides and then fold up the bottom. Then fold the top down. Like a cute little envelope with a precious little package inside. A “Saucy ‘n’ Savory” package that is! Drizzle them with the remaining Béchamel.
I have a friend that actually mailed a plastic wrapped cupcake across the country as a joke. Needless to say it did not look like a cupcake when it arrived in Nova Scotia. Please don’t mail these little packages. Just eat them!

And there you have it! A new recipe under my belt. I hope you try them and enjoy them!

As I had mentioned in the beginning, hard. to. write. So please do let me know if you find errors or editing that needs to be done. Once I look at these blog html codings for so long I get wonky eyes and can’t see anything wrong. I have a feeling this one will need an edit.

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Love Haleykins