poultry essentials: chicken and yummy tomato sauce

How To Make poultry essentials: chicken and yummy tomato sauce

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  PREP/PREPARE
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  To make this recipe, you will need a pan with a lid, capable of holding all of the ingredients.
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  Chicken Stock, Wine, or Beer You have three choices for one of the ingredients in the base: Chicken Stock: You do not have any wine, or maybe you do not drink. Adding the additional stock, will give the base a very neutral, pleasing flavor. Wine: Adding wine brightens up the base and imparts a piquant taste. Beer: The inclusion of beer gives the base an almost earthy flavor, that goes quite well with the mix of tomatoes and spices. FYI: If you are going for the beer, do not use a dark one; use something lite. I plucked a Modelo Especial out of the walk-in and it worked great… Especially since I got to drink what was left.
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  How to Spatchcock a Chicken In this recipe I am using a spatchcocked chicken. Since you can use regular chicken parts, I am not going to get into “why” you want to do it, just simply “how” you accomplish this feat of splitting the bird in two. You will need a good pair of kitchen shears to make this happen. Step 1: Cut out the backbone. You will have to cut on either side to remove it. This is the hardest part of the process. As for the backbone, freeze it and use it when making soups or stocks. Step 2: Spread the chicken apart and flip it, skin-side-up. Step 3: Push down on the breastbone until you hear a crack. That would be the wishbone breaking. Now it is lying flat, and you have just spatchcocked a chicken… Time for a tall cold one. I went a step further and cut thru the breastbone giving me to halves. I used one for this recipe and vacuumed sealed and froze the other half for a future project. FYI: Spatchcocking is also referred to as butterflying.
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  Gather your ingredients (mise en place).
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  Prep your veggies and reserve.
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  Combine the base ingredients in a bowl and reserve.
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  Add the butter and oil to a high-sided pan and allow the butter to melt.
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  Sprinkle the chicken with a generous amount of salt and pepper.
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  Place into the pan, skin-side-down.
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  Allow to cook until the skin crisps, about 6 – 8 minutes. Flip over and cook for an additional 6 – 8 minutes. Then remove from the pan and reserve.
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  The chicken does not need to be cooked. We just did this to develop some additional levels of flavor.
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  While the chicken is crisping, play about with the spices and add them to the base.
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  Turn the heat down to medium low, add the veggies and sauté until they begin to soften, but not brown, 6 – 8 minutes should do the trick.
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  Add the base to the pan and stir to combine.
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  Add the chicken, skin-side-up, to the pan and scoop some of the sauce on top.
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  Slowly simmer, covered, for about 20 minutes. Then remove the lid and continue to simmer until an instant-read thermometer inserted into the thickest part of the thigh reads 160f (71c), about an additional 15 – 20 minutes.
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  If the sauce begins to get too dry, and additional chicken stock as needed. I wound up adding a few extra tablespoons.
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  Tent and allow to rest for 5 – 8 minutes. During this time “carryover” cooking will raise the internal temperature to a “poultry safe” 165f (74c).
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  PLATE/PRESENT
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  Present whole and carve it at the table or cut it up. Up to you. Enjoy.
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  Keep the faith, and keep cooking.
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