Alton Brown Chicken Breast Recipes

Good Eats Chicken Piccata Recipe Alton Brown

WEBAdd 1 tablespoon each of the butter and oil to the pan. When the butter just stops bubbling, carefully slide two thighs into the fat. Reduce the heat to …

Rating: 4.6/5(93)
1. Combine the broth, wine, and lemon juice in a liquid measuring cup and set aside. Season the thighs with 2 teaspoons of the salt and all of the pepper.
2. Dump the flour into a gallon-size freezer bag and add one thigh. Push out as much air as possible and seal the bag. Shake to coat then lay the bag (and the thigh) flat on a counter or cutting board and pound (as gently as you can) with a meat pounder. When the thigh is about 1/4-inch thick, remove to a plate and repeat with the remaining pieces.
3. Place a heavy 11-inch, straight-sided sauté pan with a tight-fitting lidA good braise requires a good seal. over high heat for 1 minute. Add 1 tablespoon each of the butter and oil to the pan and when the butter just stops bubbling, carefully slide two thighs into the fat. Reduce the heat to medium-high and cook, giving the pan a gentle shake every now and then, until bolden brown — 2 to 4 minutes. Flip the thighs and repeat.
4. Remove the chicken from the pan to a large plate or platter, add another tablespoon each of butter and oil, and cook another two thighs as before. Then follow with the final two thighsAvoid the urge to overcrowd the pan, or the thighs will stew rather than brown..

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One Pot Chicken Recipe Alton Brown

WEBLeave the chicken alone for 15 minutes. Then, remove the lid and baste the top of the bird with some of the juices that have accumulated at the …

Rating: 4.7/5(90)
1. Dissolve the first dose of salt in the water in a containerI typically use a straight-sided container to ensure the bird will submerge. large enough to hold the chicken. Make sure the bird's cavity is empty and place in brine, breast-side down. Cover and refrigerate 8 to 12 hours. (I usually do this in the morning after I make coffee so that I can cook it that night.)
2. To cook, place an empty 4-quart cast-iron Dutch oven in the middle of your oven and crank it to 550°F.
3. Give the oven at least 30 minutes to get hot. Meanwhile, drain and thoroughly dry the bird with paper towels, allowing it to come to room temperature while you wait on the oven.
4. When the oven is good and hot, rub the bird down with the oil and sprinkle on the remaining teaspoon of salt. Then, open the oven door, slide out the rack holding the Dutch oven, and drop the bird straight down into it, breast-side up. Quickly cover with the hot lid, slide the rack back in, and close the door as quickly as possible.

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40 Clove Garlic Chicken Recipe Alton Brown

WEBCoat the chicken pieces on all sides with 2 tablespoons of the oil. In an 11-inch straight-sided, oven-safe saute pan set over high heat, cook the …

1. Heat oven to 350ºF.
2. Season the chicken all over with salt and pepper. Coat the chicken pieces on all sides with 2 tablespoons of the oil.
3. In an 11-inch straight-sided, oven-safe saute pan set over high heat, cook the chicken until nicely browned, 5 to 7 minutes per side. Remove the pan from the heat and add the remaining 1/2 cup oil, the thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
4. Remove the pan from the oven and set aside for 15 minutes with the lid on. Serve family-style with plenty of toasted bread to spread the softened, fragrant garlic on.

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