Sunday, March 20, 2011
I didn't document the first two, but they came out more like focaccia. This is my third attempt and it came out pretty good. Basically a rustic loaf made with AP flour, instant yeast, salt, and water. Baking is definitely different, but its really relaxing making your own bread.
So when I'm lazy, and alone cooking for myself, I automatically think of a simple formula, pan roast meat, vegetables roasted in the same pan, and some kind of flavorful sauce or liquid to bring it all together. This works great with beer. And since I'm starting to get into the whole craft beer scene, this dish uses things I have on hand (And most college students should have half of this dish on hand...). Basically oven safe pan+chicken+mushrooms+beer= 20 minute meal. Sometimes I just eat it out of pan. Best part is: only one pan to clean up.
1 boneless skinless chicken breast (Here I had it in a brine for a day or so, brine consisted of garlic, fresno chilis, soy sauce, ginger, salt, and water)
Half a small red onion
Couple handfuls of mushrooms (Here I used cremini, shitake, and king oyster)
Beer (I used a 21st Amendment "Fireside Chat", it was on clearance at my local liquor store, it was okay.)
Optional: steamed green beans
1) Pre-heat oven to 400ish (my oven runs a little cold, so I set mine to 450). Heat a pan until very hot. Sear chicken breast for about 3 minutes, or until well browned. Flip and scatter mushrooms and onion around the chicken. Pour about 6 oz of beer into the pan and stick into the oven for 12 -16 minutes.
2) Once chicken is cooked, remove from oven and let rest. Reduce the beer until a sauce like. To serve, place a base of mushrooms, then chicken on top, then top with sauce and more mushrooms, green beans add more vegetables and bulk to the dish.
Easy concept that you could apply to steak, pork chops, pretty much any tender cut of meat.