Once you understand certain cooking techniques, recipes begin to matter a lot less. This very simple recipe demonstrates deglazing; the technique of adding liquid to a warm pan to remove FOND, those bits of food that are stuck during the caramelization process.
Pan Seared Chicken Breast, Wild Mushrooms and Potatoes
(makes 2 portions)
What you’ll need:
- 1 tbsp (15 mL) avocado oil
- 2 boneless chicken breasts, skin on
- 4 sprigs fresh thyme
- 1 cup (250 mL) Cremini mushrooms, roughly chopped
- 1 cup (250 mL) Oyster mushrooms, roughly chopped
- 1 cup (250 mL) Russet potato, large dice
- ¼ cup (60 mL) water or stock
- ¼ tsp (1 mL) sea salt
- ¼ tsp (1 mL) freshly ground black pepper
1. Preheat oven to 400F.
2. In a large oven-proof sauté pan, warm oil over high heat.
3. Add chicken breast (skin-side down) to the pan and turn heat to medium/low.
4. Place thyme on top of the chicken.
5. Sear until skin is golden brown; about 5 minutes.
6. Flip chicken and add potatoes to the pan.
7. Transfer pan to a preheated oven.
8. Cook until chicken is firm to the touch; about 10 minutes.
9. Remove pan from the oven and transfer chicken to a plate to rest.
10. Add mushrooms to the pan and transfer back to the oven. Cook until potatoes are fork tender; about 5-7 minutes.
11. Remove pan from heat and add water or stock to the pan. Using a wooden spoon or heat-proof spatula, scrape the bits of food from the bottom of the pan.
12. To serve, remove thyme from the pan and place mushrooms and potatoes on the bottom of a plate. Slice chicken into two or three pieces and place on top of the vegetables. Season with salt and pepper and serve immediately.
Chef Jordan’s Tips
- Any mushroom or potato will work well in this recipe.
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