As social media wine and food pairing posts continue to be successful, we increasingly field requests to share recipes and/or how to adapted the ones we are using. So that said, TalesoftheCork will occasionally post behind the scene looks, sharing mistakes, messes, and triumphs as we plate and pair food.
As with most, meal preparation and execution takes some planning before placing any ingredients on the counter. While many serve garlic chicken and may be a household classic, we thought to share a base recipe from DamnDelicious.net, tweaked to fit our taste profile.
This brings me to my wife’s first suggestion to any budding home chef: Try a recipe as listed before you engage with recipe creation. We included an altered Damn Delicious.net ingredient list at the bottom of the article for a lovely, yummy, easy to create one-dish dinner.
Enjoy a single-pan Parmesan garlic cream chicken dinner with roasted potatoes and spinach this week. The key to any meal is prepare a grocery list over the weekend make sure your staples are stocked.
Directions for Parmesan garlic cream chicken: 50-60 minutes
1. Coat both sides of the skinless chicken breasts with olive oil. Rub cracked pepper, Italian and rotisserie seasonings on the chicken then sprinkle Kosher salt to taste. However, our preferences are WalterSalt.com, Tangerine Wheat salt because of their subtle citrus and umami, savory flavors. We think the key to delicious meat preparation is bringing it to room temperature and seasoning at least 30 minutes before cooking. Let set.
2. Preheat oven to 400 degrees F. If you have the ability to use a convection oven, this will spend up the process, reducing cooking times.
3. Pour a couple of ounces of olive oil in and heat in a large skillet. Then melt a couple of tablespoons of butter over medium heat. Be careful not to burn the butter.
4. Sear the meat on both sides until flesh is golden brown. Do not over cook, about 2-3 minutes. Set aside on separate dish.
5. I like to roast my Yukon gold potatoes before cooking them with the chicken mixture. Chop them into quarters (or smaller chunks) and mixed them in olive oil and cracked pepper. Put in a open roaring dish and place in the 400 degree F oven while preparing rest of meal (15-20 minutes). This will ensure they will bake all the way through but also have that roasted aroma and flavor we love.
6. In a sauce pan, melt a couple of tablespoons of butter and a splash of olive oil then add chopped garlic over medium heat. Continuously stir to avoid burning garlic for 1-2 minutes until fragrant. Overcooked garlic will become bitter tasting. Whisk 2-3 tablespoons of flour into the butter and garlic, staring until lightly brown, about a minute.
7. We like adding a splash of dry white wine at this point (our preference is a light oaked Chardonnay) at this point to further infuse the mixture with flavor. Slowly add the chicken broth, fresh thyme and a basil leaf. Cook and whisk the mixture thoroughly until consistent–another minute or two.
8. Slowly incorporate the half and half and sprinkle in the grated Parmesan cheese a small handful at a time. Keep stirring. The heat should remain medium yet hot enough to melt the cheese to create a creamy consistency. This will take a couple of minutes. Adjust Parmesan to thicken or adjust density. Add more salt and pepper as per personal taste.
TIP: Add some extra half and half if mixture is too thick. If cream sauce is too thin, add a teaspoon of flour to a splash of cool milk and shake in a separate container to dissolve. Add to hot cheesy cream.
9. Place seared chicken breast on bottom of greased/prepared baking pan. Remove roasting potatoes from oven and place on and around seasoned chicken breasts. Pour prepared garlic and Parmesan creme sauce over the ingredients.
10. Place in middle of hot oven and roast until chicken is completely cooked through, reaching internal temperature of 165 F. Use a thermometer to check temp. This should take about 25-30 minutes or quicker depending on whether you are using a conventional or convection oven.
11. During bake time, chop the spinach and parsley to add near the end of the cooking time. As temperatures in the chicken reach the safe zone, pull dish from oven and use a large serving dish to spoon the spinach into the hot dish and garlic sauce to cook for the last five minutes. Most vegetables break down and lose their nutrients if they are overcooked. Remember, after washing spinach, it can be eaten raw so just cook it enough to wilt it in the garlic sauce.
12. Garnish dish with parsley and serve immediately.
We paired our Parmesan garlic cream chicken with a Maldonado Vineyards 2010 Parr Vineyard Chardonnay. The Sonoma County wine was fabulous with the dish. This cool Chardonnay has green apple and citrus notes but amazing depth. It also has ripe stone fruit, vanilla and toasty nuts but its minerality comes through with a light creamy texture. This is a big wine and is rich and can handle a wide variety of foods.
Look for their 2012 vintage online. Maldonado Vineyards also has other Napa Valley Chardonnay examples.
However a wide variety of Chardonnays are a good choice for this one-dish meal. Look for Chardonnays that are lightly oaked, with ripe fruit, and hearty. They pair well with simple dishes that are mild, creamy, silky and buttery. Foods that are grilled or roasted do well as risottos and cream-enhanced soups or pastas. Also meaty fish like halibut, cod and rich tasting shellfish.
INGREDIENTS:
4 skinless organic chicken breasts
Italian seasoning (to taste)
Kosher salt and fresh cracked pepper (to taste)
4 tablespoons of unsalted butter
2 cups of washed baby spinach, roughly chopped
4 Yukon gold potatoes, cut and quartered
2 tablespoons chopped fresh parsley leaves for garnish
2-3 tablespoons of extra virgin olive oil
CREAM SAUCE FROM SCRATCH:
1/4 cup unsalted butter
6 cloves of chopped garlic
2-3 tablespoons of all-purpose flour
a splash of dry white wine
1 tablespoon of olive oil
1/4 cup chopped fresh basil
1 teaspoon dried or 2 teaspoons fresh thyme
1/2 cup half and half
1/2 cup fresh grated Parmesan
Kosher salt and fresh cracked black pepper to taste
Thanks again to the original chicken and potatoes recipe on Damn Delicious.
Be sure to read TalesoftheCork’s previous blog post, “Lodi Wine Country: Boutique winery innovation.” And if winemakers, wineries or restaurants are interested in a TalesoftheCork wine and/or food review on the blog, Instagram, Twitter and/or Facebook, please send us a request via email: talesofthecork@gmail.com or use DM on social media. TalesoftheCork also offers social media seminars for businesses.
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