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[KingSparta]

Chicken Diane, With Garlic Potatoes, And Cauliflower



After reviewing about 20 recipes I decided to cook chicken Diane this way. Sue loved the sauce and was wondering what else she could put it on.

Ingredients:

For The potatoes

1 tbs olive oil
12oz potatoes, pealed cut into cubes
30g unsalted butter
1 shallot finely chopped
2 Large garlic cloves, finely chopped
1 teaspoons of rosemary

For The Diane sauce

1 tbs olive oil
30g unsalted butter
1 shallot, finely chopped
2 Large garlic cloves, finely chopped
1 cup of mushrooms
2 tsp Dijon mustard
2 tbs Worcestershire sauce
1/4 (65ml) brandy
1/2 cup (125ml) good-quality chicken stock
1/2 cup (125ml) heavy cream
1 tsp lemon juice
1\4 tsp lemon zest
1 tbs parsley, dried

For Pan Frying The Chicken

1 chicken breast fillet cut in half without skin (I think mine was about 5 oz, and sues was 3oz)
1 tbs olive oil
1 teaspoon of rosemary

Directions

1. For The Potatoes: Parboil the potatoes in boiling salted water for 4-5 minutes. Drain the potatoes. Saute Potatoes with olive oil, butter, onions, , and rosemary in a fry pan til golden, Then add the garlic and cook for 1 min more. At this point you can pop the pan into the oven to keep the potatoes warm.

2. For the sauce: saute, onions, mushrooms in a fry pan until the moisture on the mushrooms are reduced and they turn golden brown. Add garlic, add brandy, then Flambé, add chicken broth and cream. Simmer for 5-10 mins, add lemon juice, and lemon zest.

3. For The Chicken: When your reducing the sauce you can fry the chicken breasts that have been halved. Brown up both sides of the chicken in olive oil. Since the chicken has been halved 5 mins on each side and it should be done.

4. At this point you can add the chicken to your Diane sauce pan for a few mins or just plate.

5. Top the chicken with your Diane sauce. Plate your potatoes I like the sauce so much I put some over the potatoes also.

6. Top chicken with chopped parsley.

[KingSparta]

Tomorrow Arroz Mexicano With Chicken

[MrC]

Is that Arroz con Pollo?

[KingSparta]

Is that Arroz con Pollo?

Yes

Arroz con pollo means "Rice with Chicken"

Arroz Mexicano Is really "Spanish rice"

there are different versions of both of course.

[MrC]

Por supuesto!

[KingSparta]

I had Spanish for three years in school, that's the limit to my vocabulary.

dam good thing for Internet translators.

I forgot to ask, I was wondering if you had any other Mexican food recommendations?

[JimH]

Chile rellenos.

[KingSparta]

Chile rellenos.

I did that last month, it turned out good.

http://cookingwithkingsparta.blogspot.com/2011/07/dinner-chile-relleno.html

[MrC]

I forgot to ask, I was wondering if you had any other Mexican food recommendations?

I have only 1 more Mexican food recipe, chilli rellenos, but I think your dish looked much better.  The version I have is mainly egg-dipped, pan-fried, cheese-stuffed, and really isn't my thing.  My mom and sisters used to make it, and when I was younger, I wasn't a cheese fan.  Mom swore by canned chilis (but she had never tried fresh until we made them for her), I think fresh is the only way to go.

There was a unique Mexican restaurant near us some years back, and they had a Huajolote dish (guajolote is turkey, their spelling was the "h" variant).  The turkey was marinated in chili and lime and other spices, grilled, and it was fantastic.  I tried to replicate it several times, came close, but never matched it.  I can share what I came up with; perhaps you can find the right formula.

I recall you don't like sweet generally, so am not quite sure how you'll feel about Mole sauces.  Done right, they are fabulous.  Here's one to consider: http://whatscookingamerica.net/CynthiaPineda/MolePoblano.htm

Re: Mexican food - we've always lived near so many great Mexican restaurants in California, and with Mexican food preparation being so laborious, I've not cooked much of it at home.  Same with Chinese food.

[KingSparta]

I do like to cook Chinese food sue thinks it is my specialty so i guess one of them would be my signature dish.

>> so am not quite sure how you'll feel about Mole sauces
I actually have never tried it, but the thought of chocolate in main dishes does not appeal to me.

but let me do this, i think i am going to the store tomorrow, they have some "Goya" mole sauce i can pick it up and give it a go.

in the mean time I will do a bit of research on this dish.

[MrC]

Yeah, Mole often frustrates our ability to imagine, what with our gringo food sensibilities.  The cultures in southern Mexico and South America are famous for their combinations of cocoa and chilis.

Don't think of it as chocolate, rather bitter cocoa lightly sweetened to reduce bitterness, and enhanced with chili, nuts and spices.  It is important to use the very best tasting, freshest ingredients you can find, esp. the cocoa (eg. nestles dark chocolate would not be my choice).  I'd be leery of jarred mole's - they'll run tasting like sweet raisins and chocolate, almost like hoisin sauce can be too sweet.

Done correctly, its one of those dishes where you keep comin' back for another little bite...

[KingSparta]

I did get some mole sauce today

Interesting, i did not think I would like it but it really tastes good.

It is a bit spicy for sue

Now i got to figure out what I can use it in\on.