I'm not much of a braiser. Its not that I don't like juicy, tender, slow cooked meats. Rather, I just always had an excuse...whether it be equipment, time, or know-how...to opt for a much simpler cooking method.
The formula for braising is simple. (1) Low Heat (2) Moisture (3) Acid (4) Time. Braising is designed to break down the collagen and connective tissues in tougher cuts of meat, while at the same time infusing it with deeply flavored and textured sauce. Take a sturdy pot or Dutch Oven, add oil, brown some pork shoulder, add enough wine to half-submerge the meat and an hour or two of low heat, and viola, you've just invented braising in its most basic form.
On Wednesday, I was tasked with using Ngoc's sun-dried tomatos from the ferry building farmer's market to create something delicious.
Braised Chicken Breast in Sun-Dried Tomato Cream Sauce
(makes 2 servings)
1 large chicken breast, halved
3/4 cup sun-dried tomatos, coarsely chopped
2 tsp. olive oil
2 cloves garlic, diced
3 tsp. fresh basil, finely chopped
1/2 cup half&half (or cream)
1/3 cup dry white wine
1/2 tsp. salt
In a dutch oven, deep cast iron skillet or pot, or other thick-walled pot, heat oil and brown chicken for a few minutes on each side. Salt chicken in pot, once on each side, before turning. Add garlic and saute for 30 seconds. Reduce heat to low.
Once pot has cooled, add half&half, wine, and sun-dried tomatoes. Cover and cook on low for 10-12 minutes, or until chicken is cooked through. Remove chicken. Add basil to cream sauce and continue to cook on medium heat until thickened. Serve over chicken.
I'm not gonna lie, Ngoc even commented that this was one of the best dishes I'd ever made. And so simple! If you are wild about the sauce, it'd be easy to double the sauce ingredients, triple the amount of cream, and reduce that down even further after cooking the chicken to a super rich and creamy topping similar in consistency to alfredo. Yum!
On Wednesday I also cooked up some Israeli couscous to go along with the chicken. Previously unknown fact, Israeli couscous is not actually couscous! Couscous is moistened, whole semolina wheat rolled in wheat flour, while Israeli couscous is actually a pasta-like product, similar to Orzo, made completely from shaped wheat flour.
Israeli couscous is so customizable! The basic basic method of preparing is in a pot or high-walled skillet pan on low heat, ladelling in 1/2 cup after 1/2 cup of vegetable or chicken broth until the Israeli couscous is spongy when pressed with the bottom of a fork. A little salt and pepper for tasting, and done.
My simple variation folded in some chopped parsley and a squirt of lemon juice at the end, but the possibilities are endless. Next time I might throw in a spoon or two of tomato paste.
The formula for braising is simple. (1) Low Heat (2) Moisture (3) Acid (4) Time. Braising is designed to break down the collagen and connective tissues in tougher cuts of meat, while at the same time infusing it with deeply flavored and textured sauce. Take a sturdy pot or Dutch Oven, add oil, brown some pork shoulder, add enough wine to half-submerge the meat and an hour or two of low heat, and viola, you've just invented braising in its most basic form.
On Wednesday, I was tasked with using Ngoc's sun-dried tomatos from the ferry building farmer's market to create something delicious.
Braised Chicken Breast in Sun-Dried Tomato Cream Sauce
(makes 2 servings)
1 large chicken breast, halved
3/4 cup sun-dried tomatos, coarsely chopped
2 tsp. olive oil
2 cloves garlic, diced
3 tsp. fresh basil, finely chopped
1/2 cup half&half (or cream)
1/3 cup dry white wine
1/2 tsp. salt
In a dutch oven, deep cast iron skillet or pot, or other thick-walled pot, heat oil and brown chicken for a few minutes on each side. Salt chicken in pot, once on each side, before turning. Add garlic and saute for 30 seconds. Reduce heat to low.
Once pot has cooled, add half&half, wine, and sun-dried tomatoes. Cover and cook on low for 10-12 minutes, or until chicken is cooked through. Remove chicken. Add basil to cream sauce and continue to cook on medium heat until thickened. Serve over chicken.
I'm not gonna lie, Ngoc even commented that this was one of the best dishes I'd ever made. And so simple! If you are wild about the sauce, it'd be easy to double the sauce ingredients, triple the amount of cream, and reduce that down even further after cooking the chicken to a super rich and creamy topping similar in consistency to alfredo. Yum!
On Wednesday I also cooked up some Israeli couscous to go along with the chicken. Previously unknown fact, Israeli couscous is not actually couscous! Couscous is moistened, whole semolina wheat rolled in wheat flour, while Israeli couscous is actually a pasta-like product, similar to Orzo, made completely from shaped wheat flour.
Israeli couscous is so customizable! The basic basic method of preparing is in a pot or high-walled skillet pan on low heat, ladelling in 1/2 cup after 1/2 cup of vegetable or chicken broth until the Israeli couscous is spongy when pressed with the bottom of a fork. A little salt and pepper for tasting, and done.
My simple variation folded in some chopped parsley and a squirt of lemon juice at the end, but the possibilities are endless. Next time I might throw in a spoon or two of tomato paste.
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