We eat an embarrassing amount of red meat around here.
So every once in a while, I get bored and end up on a major chicken kick.
That happened this past week.
It only lasted a few days - I only needed to make two chicken-centric
dinners before I'm ready for the cow (or pig) again.
This go-round, I found a couple of very decent and quick recipes.
The first was Grace Parisi's chicken Kiev from the May 2013 Food and Wine:
I followed the recipe, mostly, though I finished the chicken in a 350 degree oven
after frying for a minute or two on the stove. It was just easier that way.
Super simple and we all enjoyed this. Most of all, I liked that when
I pan-fried the chicken, the coating actually stayed on (you freeze
the chicken for 5 minutes after coating it - I believe that's the trick).
Rotisserie chicken is my favorite. I like it on its own, but it's
also fantastic in soups and other dishes - especially Mexican food.
(Rick Bayless's tomatoey rotisserie chicken enchiladas are a
Pollard house favorite.)
Earlier this week, I made this simple chicken, cabbage and cilantro cream
taco filling. The cilantro cream was killer - we agreed it
would make a fantastic match for pork, too.
And now I'm ready for some steak again.