December 5, 2008
weekly recipe experiment-gorgonzola chicken
So, as I had mentioned in my first post, I want to expand my cooking skills to go beyond being a microwave queen. On a weekly basis, I am going to choose one recipe and take a stab at making it. This is my first experiment, courtesy of epicurious:
yield: Makes 4 servings
active time: 15 min
total time: 45 min
- 4 chicken breast halves with skin and bones (about 2 1/2 pounds total)
- 1/4 pound chilled Gorgonzola dolce, sliced
- 1 tablespoon vegetable oil
- 1/3 cup water
- 2 1/2 tablespoons balsamic vinegar
Preheat oven to 425°F with rack in middle.
Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.
Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper. Serve chicken with sauce.
Sides: I made this baked zucchini with a touch of garlic salt olive oil and parmesean sprinkled on top and a side of bread with balsamic vinegar/olive oil.
My thoughts: I didn’t have a sieve, and found it not necessary. It’s merely to sort the pieces of cheese out of the sauce. In fact, I found the cheesy chunks quite tasty. I would consider this recipe a success.
Guest’s thoughts: “The gorgonzola was very prominent in the dish, and the zucchini was a perfect side. I loved it! I plan on making this for my parents the next time they visit.”
Rating: 4 out of 5