After testing the Rouxbe Cooking School cooking sessions and edible exercises, I was inspired to improve my pan frying and pasta making techniques and decided to make pan-fried chicken with a light sage and white wine sauce.
With new information and technique about pan and fat temperature, the pan-fried chicken breast was very juicy and had a nice crust. With proper cooking of the fettucine, the light wine sauce and parmesean clung to the fettucine and the sage and tomato brought a light flavor to the pasta.
Pan-Fried Chicken Thighs
Adapted from Bon Appetit June 2011
- 3 skinless, boneless chicken thighs
- kosher salt
- freshly ground black pepper
- 1/4 cup flour
- 1 tablespoon vegetable oil
Season chicken liberally with salt and pepper. Dredge thighs in flour. Heat oil in a skillet over high heat until hot but not smoking.
Nestle chicken in skillet, skin side down, and cook 3 minutes.Do not move chicken around to ensure even heat.
Flip chicken and cook for an additional 3 minutes more. Transfer chicken to a plate and allow to rest 5 minutes before serving.
Adapted from Mario Batali and Le Petit Pierogi
- 2 tbsp butter
- Splash to about 1/4 cup of white wine
- 4 fresh sage leaf, minced
- 1 roma tomato
- 1 small onion
In a small saucepan melt butter and add onion to saute. Add tomato and sage over medium-low heat. Let simmer for a minute or two. Add your wine and continue to whisk vigorously until the wine is absorbed and the mixture becomes very thick. Add a little salt and pepper to taste.