Ordinarily I am not a big fan of chicken breast. Usually too dry and without the taste that legs, thighs and wings have (at least to my taste preferences).
I tried a new technique for me, and made a very satisfying dinner tonight. Half the chicken in dinner, and the rest will become a chicken corn chowder base in a day or two.
Made in a stir fry pan. Here is what I did.
I had a pound of boneless chicken breast from our first Friends and Farms basket. I wanted chicken pieces that were moist. So, I started out with the chicken fat that had been skimmed off the stock I made with a whole chicken last week. I heated it up in the pan and added the chicken in strips and cubes. Let it cook slowly in the “schmaltz”. Pulled out the chicken and removed all the fat from the pan.
Put in my base.
Remember that jam jar dressing recipe from last week? Made with maple yogurt and Dijon mustard. Well, over the weekend I made another batch right in the mustard container, using equal amounts of mustard and yogurt and adding the cider vinegar and oil in the appropriate ratio. I put some coconut milk in the pan, about six ounces, added two teaspoons of flour, salt, pepper, and a healthy squirt of the mustard dressing. Made a white sauce. Added about four ounces of my oven roasted cherry tomatoes, taken from my freezer. Put the chicken back after adding another couple of ounces of milk to get the consistency I wanted.
A little sprinkle of tarragon, and of paprika. Kept on a low simmer while I made some of the Pappardelle’s pasta from Secolari.
I used about four ounces of the pasta that made two servings of pasta. Added about half the chicken mixture. That leaves me with half a pound of chicken to make the soup later this week.
The finished dish. I was considering adding cheese, but it was fine all by itself.
Served with a Maryland Chardonnay from Big Cork. The 2012 vintage. Perfect match to the creaminess of the sauce, this big chardonnay balanced the meal. The salad. Made with the Bibb lettuce from last week’s basket.
I have to admit. It is easy around here to eat locally, even in the dead of winter. The chicken. The tomatoes from the freezer. The schmaltz from a local roasting chicken bought last fall. The yogurt in the dressing. The lettuce. The wine.
I am glad we signed up with Friends and Farms for the winter. Gets me into making new dishes, and expanding my recipe collection.
Now I need to pull the frozen corn from the freezer and make that soup soon.