Tuesday, September 8, 2009
Peachy Chicken in Garlic Wine Sauce
I know I know! I haven't posted a blog in TWO MONTHS! But trust me, I've been cooking more than ever thanks to a little chef competition my buddy E and I won. That's right, Charleston Market Iron Chef People's Choice. I did hear however through "word of mouth" that a particular opponent of ours (I won't mention any names, you know who you are) said something like, "Oh, people's choice, that doesn't really count". If you ask me, People's Choice is the ONLY vote that counts. If the PEOPLE aren't happy, then they don't eat your food. Let's see: Four Judges -vs- 150 People...it's a no brainer if you ask me. ANYWAYS...back to the peaches. Last week I was in the mood to COOK, but had no idea what to cook, nor had I anything to cook that wasn't frozen. I was cravin' FRESH. And what better place to get fresh ingredients than our own Capitol Market. So after work I strolled around the outside farmer's stands, and could not take my eyes off the PEACHES. A dish came to mind that my mother makes this time of year when the peaches are so yummy and beautiful: Chicken and Peaches in Champagne Sauce. Since I had no champagne (well actually I did, but if I open a bottle, I drink it all, and that's not a good idea on a weeknight), I decided to use the pinot gris I already had open. This was DEEEELICIOUS. So light and yummy, and the sweetness of the peaches complimented the JERK seasoning tremendously. I have to say some of my best meals have been cooked on a whim like this. Being able to walk around the market and just let the ideas come to me is the creative part of cooking that I just LOVE. I ate this with some rosemary and thyme roasted new potatoes and a piece of multigrain bread. Olive Oil One chicken breast pounded out to about 1/4" to a "cutlet" 2 TBS Jerk Seasoning 2 TBS Flour Mix the flour and jerk seasoning in a bowl and then dust the chicken with the mixture. Heat the olive oil to medium and saute chicken about 3 mins on each side. Remove the chicken from the pan and add: 2 Cloves Garlic chopped Cook for 3 mins or so...don't burn the garlic or it will tasted BITTER. Add one cup (or one wine glass that I just poured for myself) of white wine and deglaze the pan. Cook for about three minutes and get it boiling, then reduce the heat to medium low. Then add: 1/2 Small Fresh Red Pepper Strips 1/2 Sliced Fresh Peach 1 TBS Jerk Seasoning Fresh Parsley Fresh Rosemary 1 tsp sugar Cook while simmering about five minutes, then put the chicken breasts back in the pan with the sauce, cover with a lid, and cook another 7-10 minutes to let all the flavors marry each other. You'll need to adjust the taste to your liking after the peaches have cooked down and released their sweetness. TAH-DAAAAAAAAAA!