Big Piggy Belly: Week 10 into my cooking class!

Monday, October 31, 2011

Week 10 into my cooking class!

HAPPY HALLOWEEN!!!

It's Monday and here we are again with all the delicious food we made in my cooking class! This week, we learned about poultry, different ways we cook poultry and learned the different ways of cooking flying birds and just ground birds!

Our group made Chicken with Escarole, apples, and potatoes! Also a French dish! Our dish actually came out really good! We thought we did a poor job in the beginning when we had to sear the chicken, but our final product came out really good! Here is the recipe for it! At any time, if you guys want me to send you guys other recipes that the other groups have made (look at the pictures), I will gladly post them up or email you guys! :D

Enjoy!

CHICKEN WITH ESCAROLE, APPLES, AND POTATOES

INGREDIENTS:
12 oz Small new red potatoes
4   8 oz chicken boneless chicken breast with skin (we used chicken thigh)
to taste   salt
to taste   ground black pepper
as needed   Olive oil, for pan-frying chicken
5 Tbsp   Unsalted butter
2   Semi-tart apples, peeled, cored, and cut into eights (Empire/Fuji/Macoun)
1     Garlic clove, smashed and peeled
1 lb   Escarole, leaves torn
1/2 Cup   White wine

PROCEDURE:

1. Heat oven to 250F
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 7 minutes. Drain and place on a plate in a single layer to cool.
3. When potatoes are just cool enough to handle, flatten each one slightly by gently pressing on it with a hand. Set aside.
4. Season chicken with salt and pepper. Heat oil in skillet over medium-high heat. Add chicken, skin side down, in batches if necessary, and cook until skin is golden, about 3 minutes. Transfer to a baking sheet pan, cover with foil, and place in the oven.
5. Drain oil from skillet, return to medium-high heat, and add 2 tablespoons of butter. add only as many apples as will fit in a single layer and cook, turning apples as they brown, until golden on all sides, 3-4 minutes. Transfer to plate. Repeat with remaining apples.
6. Once finished with apples, add 2 more tablespoons of butter to skillet. Add only as many potatoes as will fit in a single layer in skillet, sprinkle with salt and pepper, and cook over medium to high heat, turning once, until potatoes are warmed through and golden, about 2 minutes, per side. Repeat with remaining potatoes, set aside.
7. Add garlic and escarole as you can fit into skillet, increase heat to high, and cook, stirring, until escarole starts to wilt and you can add no more, about 1 minutes. Add remaining escarole and cook until wilted. Add wine and cook until escarole is tender and wine is slightly reduced. Add apples and cook until warmed through, about 2 minutes. remove from heat.
8. Remove chicken from oven and pour any juices from the pan into skillet with escarole and apples. Stir to combine.
9. Plate with potatoes as a base, then top escarole / apple mixture, and chicken. Reduce juices left in a skillet, mount with cold butter, to make a sauce. Pour sauce over chicken.

I.C.A.
Ms. Piggy.