With the transition to distance learning, many of us have more time to cook meals. This is the first article in an Augur Bite series about easy, accessible cooking. While getting in the kitchen may seem daunting at first, we want to provide easy guides and staple recipes that are simple and easy to build on.
Being able to cook chicken is a versatile and important skill. Once you’re comfortable cooking chicken breasts you’ll be able to master other proteins. I cook and eat this chicken often at my house and it’s a simple recipe that you can add to however you want!
- 1 package (a pound) of raw chicken tenders or breasts
- Salt and pepper to taste
- ~4 tablespoons olive oil or a neutral oil of any kind
- ~3 tablespoons flour
- Half an onion and 2 cloves of garlic or a shallot
- 1-2 carrots
- 1 stalk of celery
- 1/2 cup wine
- 1 cup chicken broth
- 1/4 cup heavy cream
- ~2 tablespoons parsley
- Rinse and dry your chicken. Then use a sharp paring knife to trim out any unwanted fat or gristle. Cut the chicken into 1-by-3 inch strips or bite-sized pieces.
- Salt the chicken generously and then sprinkle black pepper over the chicken. Coat lightly in flour.
- Heat frying pan to medium-high heat and add a tablespoon or two of oil until it sizzles.
- Lay in the pieces of chicken without crowding the pan. Let the chicken sit and develop a golden brown crust and opaque edges before flipping. Continue to heat until cooked through. Cook for about 1-3 minutes on the first side depending on the size of your piece and then 30-90 seconds on the second side. Cut open a test piece to see if the meat is cooked through. Once each piece is flipped and cooked, remove from the pan and place on a plate. Add a little more oil to the pan and cook the rest.
- Dice onions and crush garlic/dice shallots. Wash, peel and dice the carrots. Wash and cut the celery into bite-sized pieces.
- Add a tablespoon or two of oil to the pan at medium heat and then add the onions and garlic/shallot. Make sure to stir so that nothing sticks or burns. Cook until they turn translucent and then add the carrot and celery. Cook until the onion and garlic/shallot have browned and the vegetables have softened.
- Turn the heat to medium-high/high and add in wine. Let the alcohol cook and evaporate. Pour in chicken stock and turn back to medium heat. Continue to stir well. You can add in some flour for a thicker sauce or use less stock. Then add in the cream and mix until all combined.
- Add the chicken back in and let cook for another minute or two so that the chicken can reheat and the whole sauce can meld. Taste for more salt and pepper.
- Turn off heat and serve alongside pasta, rice or potatoes. I usually chop parsley and sprinkle on top as well! This recipe is super versalite and you can omit any of the components of the sauce to your preference.
Yields approximately 4 servings
Leah Belber ‘22