Chicken: The good and the raw

I still get Cooking Light on paper, though a) there’s an iPad version and b) the recipes are generally available free on their website. Call me a Luddite, but it’s nicer to browse through a paper magazine. I’m building up a huge collection of back issues, though.

From recent issues, I’ve tried some chicken recipes and a quick bread.

Champagne-browned butter chicken (Oct 2012)

This was good. I even ate the mushrooms, because they were drowned in the sauce. The recipe is fussier than what I usually like to make: there are quite a few browning steps before the chicken and potatoes (and mushrooms) go in the oven, and then once it comes out you deglaze with wine as usual (I used white wine rather than champagne) and also brown the butter in a second pan and then combine them to make a sauce.

The chicken took forever to cook–this would work nicely in the crockpot up to the sauce-making step.

Maple-stout quick bread (Oct 2012)

J likes maple, I like stout, so trying this was a no-brainer. It was tasty, though surprisingly reminiscent of banana bread. However, the loaves didn’t bake through, so the middle was pudding-like. I swear I stuck a knife in them and it came out clean, so I’m not sure how that worked.

Chicken with honey-beer sauce (Sept 2012)

This got made because J came home from the grocery store with chicken breasts for me to cook, so I flipped through issues until I found something quick and appealing. I wouldn’t have expected that beer, soy sauce, mustard, and honey would be tasty together, but I was happily surprised.

Unfortunately, I haven’t yet figured out how to get boneless skinless chicken breasts to cook all the way through without cutting them into pieces. Presumably a lower temperature would work; maybe our cold oven is balanced by a hot burner. At least this isn’t an actual problem.

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