I'm very tired of using the same ingredients for different kinds of meat. Today I want to cook some chicken breast (skinless, boneless) So im starting off with an onion caramelized base, add in some oil, some salt and caramelize it. Then I will boil some sugar with water and add a little of the mixture to the onion base. I will then remove the onions and de-glaze the pan.
For the chicken, I have no clue what to do with it. I have cinnamon, salt, pepper, msg, paprika, cumin, oregano leaves (very small though), and basil leaves (also very small), oyster sauce, soy sauce, (other asian ingredients but I don't want to use the asian ingredients as I use them all the time). I want to use some of the sugar and water base on the chicken so I will do that. I want to cook the chicken in some butter first then put them on top of the onions in a pan and leave it to cook in the oven baked/broiled. What else should I add? Does adding sugar to the chicken sound weird? Im only 16, not a very experienced cook but I like to try new things as I am the only cook in the house.
Atualizada:Sorry people, I should of been more specific. I didnt want to do any other recipe, I just didnt know how to season the chicken. Thanks everyone! I will def. try all the recipes you guys listed! :)
Answers & Comments
Verified answer
You could add the sugar and offset it with the soy sauce. That would be good. Or, you could use honey in replacement. You could even through some pineapple chunks in there.
Add a little soy sauce, pineapple juice, white vinegar and blend together with cornflour and your sugar mixture. Stir fry your chicken, then some sliced veges and pour over your mixture for a sweet and sour chicken.
Ingredients
6 cups roasted, shredded rotisserie chicken
1 (15 ounce) package refrigerated pie crusts
2 tablespoons vegetable oil
2 medium onions, chopped
3 small stalks celery, cut crosswise 1/4-inch thick
2 cups chicken broth
1 (12 fluid ounce) can evaporated milk
1/3 cup butter
9 tablespoons all-purpose flour
3/4 teaspoon dried thyme
1/4 cup dry sherry or white wine
Salt and ground pepper
1/4 cup chopped fresh parsley
1 (16 ounce) package frozen peas and carrots, not thawed
Directions
Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature.
Heat oil in Dutch oven over medium-high heat. Add onions and celery; saute until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.
Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)