Massacre.

Well, I ruined dinner last night. Like outright, it was gross. I wouldn’t have eaten it and I didn’t. I’m not quite sure what happened. I really need recipes that are thorough and well explained. I’m a newbie so I need as many instructions as I can get. For instance, it never told me when to dice up the potatoes? I figured it was after I boiled them whole. I could’ve been wrong but I felt if they were to small while they were in the boiling hot water, they would just disintegrate? Any advice would be great but please enjoy the travesty that is below:

“Hash” or something like it….

Then here is the “spicy butter sauce.” This does not look appetizing to me.

After the mess I made in the kitchen and daylight long gone, the only way to redeem myself was to rush out and get Chris some Chik-fil-A. He was starving and while it was sweet he offered to eat the mush I made, I’d like to still get married in May. I refrained from the fast-food and instead opted for a bowl of Special K.

I told you there would be some blunders with this blog. I’m still posting the recipe in case anyone wants to make it. I will most likely try again but not until I do some reading up on how to make Hash.

Pan Roasted Chicken Breast with Pecan and Potato Hash and Spicy Brown Butter Sauce

(Unpictured Final Product)

Ingredients:

  • 3 Yukon gold potatoes, diced
  • 4 to 5 tablespoons canola oil, divided
  • 4 boneless chicken breasts with skin
  • Kosher salt and freshly ground black pepper
  • 1/2 pound sliced bacon, pancetta, salami or ham, chopped
  • 1 medium-sized red onion, diced small
  • 1/4 cup toasted and chopped pecans
  • 2 tablespoons sherry vinegar
  • 1 teaspoon finely chopped thyme leaves
  • 1 tablespoon finely chopped parsley leaves
  • 1/4 cup chicken stock
  • 4 sticks unsalted butter, diced
  • 2 jalapeno peppers, seeded and thinly sliced
  • Directions:

    Preheat the oven to 400 degrees F.

    Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until tender, about 10 minutes. Drain and set aside.

    In a large oven-proof skillet, heat 2 tablespoons of the canola oil over medium heat. Season the chicken with salt and pepper, to taste, and put, skin side down, into the hot oil. (You want to render the chicken skin and get it nice and crispy.) Cook until the skin is crisped, about 7 to 10 minutes. Transfer the pan to the oven until the chicken is firm to the touch, about 10 minutes. Do not turn the chicken over!

    While the chicken is cooking, heat a large saute pan or cast iron pan over medium heat. Add enough canola oil to coat the bottom of the pan and then add the bacon. Cook until well rendered and then add the red onion. Continue to cook until the onion is a deep brown. Add the cooked potatoes and the pecans. Deglaze with sherry vinegar and season with salt and pepper, to taste. Cook another 5 minutes and then stir in thyme and parsley.

    Remove the skillet from the oven, transfer the chicken to a cutting board and let rest. In the same pan over medium heat, add the chicken stock to deglaze and scrape the leftover brown bits from the bottom. Simmer until the liquid is evaporated, then add the butter and jalapenos. Cook until the butter is a deep dark brown, then immediately remove it from the heat. Spoon some of the hash onto each serving plate. Slice the chicken and arrange it over the hash. Drizzle with the butter sauce and enjoy.

    – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

    The night however, was not a total Bust. I ran with vengeance after being on a bit of a hiatus last week. It felt so good to be back at it again. I’m not sure how far I ran but have plans to track it with my car this evening. It was probably only about a mile more than I usually do but I’m curious to see. I am sore today though!

    Advertisements

    3 responses to this post.

    1. Posted by Megan Crocker on August 24, 2010 at 3:36 pm

      After looking over the recipe you probably were supposed to dice the potatoes before boiling… I think 🙂

      Always an adventure!!

      Reply

    2. Yea dice before boiling silly! You shoulda at least tried it, it all goes to the same place! Haha. Try the chickpea burgers, they are good and would be easy to take for a lunch. I am trying the pizza with gruyere, apples, and onions tonight! I’ll let you know how it goes. Women’s Health mag has great recipesto try. The one’s I’m doing now are in the current issue.

      Reply

    3. […] After dinner I decided to go for the easiest thing off my meal plan or list of foods I was going to cook. I decided that the tuna pasta with capers and white wine sounded good, and it was. This picture, is poor quality sure (as I am still using my camera phone) but it also does not do this dish justice. Capers and white wine are a match made in heaven and this meal packed a punch! The flavor was great and it was easy. I’m thinking I should change the name of this blog to “easy, good recipes” because those seem to always be my favorite. Also, we all know how the meal ends up if there is any kind of challenge involved…in case you forgot, click here and here. […]

      Reply

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s

    %d bloggers like this: