Tuesday, December 5, 2006
I LOVE THIS F&*#!?@ CHICKEN
6 chicken thighs
1/2 cup flour
1 tsp sea salt
1 tsp black pepper
3 tbsp olive oil
3 cloves finely minced garlic (try using The Garlic Twist)
2/3 cup white wine (chardonnay is best)
2 tbsp raw honey
1/3 cup heavy (whipping) cream
1/3 cup fresh-grated Parmesan cheese
Mix the flour, salt and pepper and dredge the chicken through the mixture until lightly coated on all sides. Heat the olive oil on the stovetop at medium heat. Place chicken in the hot oil and brown on one side (approximately five minutes). Before turning the chicken to brown on the other side, sprinkle in minced garlic. Now turn the chicken to brown on the other side for about five minutes. If you like, you can now drain off the olive oil. Next add white wine and honey, bring to a simmer and reduce for about five minutes. Add heavy cream, turn heat to low and heat for another five minutes. Finally, turn off heat, sprinkle with Parmesan, cover the pan and let sit until the Parmesan has melted. Serve Hot.
THE STORY BEHIND THE RECIPE
This dish is how the foulmouthed chef was born. I cooked this for a boyfriend and he went crazy for it. He asked me what it was called and I told him it didn’t have a name that I had just made it up based on what I had in the refrigerator. He insisted something that tasted this good had to have a name so I told him he should name it. After thinking for about ten seconds he looked at me and said “I Love this Fucking Chicken.”
It is important to note that if you cook at a higher heat you can easily burn the garlic.
You can also try Asiago, Romano or any other hard cheese with a sharp flavor.
If you’re watching carbohydrates, this is a great dish—feel free to skip the flour, salt and pepper dredge and use one tablespoon of honey.