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31 January 2007 @ 01:54 am
The most basic chicken recipe ever  
This is for all my friends who're learning to cook, or have trouble thinking of what to make. This is my standby-- it can be made with any number of variations, as long as you have one of each ingredient.

Chicken (boneless)
Seasoning (salt and pepper will do)
Fat (oil, butter, lard...)
Liquid (water, broth, a bouillon cube crumbled into water...)
Acid (vinegar, wine, beer)


Put a skillet on the stove and turn the burner to medium (like around 6). Add your fat. This can be a spray of PAM or a cube of butter. Just put in enough so the chicken doesn't stick to the pan.

While the fat is melting, season your chicken. You can do this by mixing seasonings with flour, and dredging the chicken in the flour. Or you can just sprinkle salt and pepper on the chicken. Whatever.

Put the chicken in the pan. Let it cook for 3-5 minutes, then flip it over and let the other side cook 3 minutes.

Add your acid. A cup will do. It's going to cook down, so if you want some sort of sauce, you might want to add more later. It will steam mightily and might splatter you, so be careful.

Add your liquid. Another cup or so.

Turn the burner down to about 3. Let it cook for 20 minutes (breasts) to 30 minutes (thighs).

Take out the chicken and put it on a plate. Now, do you want sauce? If so, turn the burner up high and boil what you have until it barely covers the bottom of the pan. For a fancier sauce, add milk or cream or butter near the end. Don't boil it for longer than a minute, if that, or else it will curdle and be disgusting. For gravy, add a fistful of flour to the sauce and try and stir out the lumps. You won't get them all. Boil briefly. If you boil it too long, it will get thick like glue. It'll still be tasty, but you'll be able to cut it with a fork.

Like I said, there are abundant variations. Cook mushrooms in the fat, use beef bouillon and marsala wine, and you have chicken marsala. Saute onions and garlic in the fat, use lemon juice and chicken broth, and you have amazing garlic lemon chicken. (Dude, my mouth just started watering.) You can make this five nights in a row, using a different acid and liquid each time, and it will always taste different.
I feel: hungryhungry
Alyssa The Not So Brave: foodverisimilitant on January 31st, 2007 07:35 am (UTC)
Advice for gravy lumps - stir your flour with some butter before you add it to the gravy.
cocoajava on January 31st, 2007 03:37 pm (UTC)
Excellent recipe for those just starting out... or those of us that are just damned tired when we get home from work some nights!