If you need an easy, reliable, nutritious weeknight meal to add to your repertoire, try this!
In this chicken recipe we sear tomatoes and chicken, de-glaze the pan with wine, and finish it all off in the oven with kale and parmesan cheese. While it’s in the oven, make a salad and turn up the Sinatra.
With chicken, I always use temperature, rather than time, to determine doneness. Every chicken cut and preparation is different, so time recommendations can’t always be accurate. And unlike beef, you can’t serve chicken medium-rare! I stick a meat thermometer in a meaty section, not touching bone or pan, that is designed to stay in the oven and beep from an outside digital receiver when it reaches whatever temperature you set it for. This is a fool-proof way to avoid over- or under-cooked chicken.
I have this one, but I’m sure many brands would work. You can get them at any kitchen store or mega-mart, or online. To calibrate your thermometer, or make sure it’s accurate, test it in ice water or boiling water. Most will give you instructions for adjusting in case it’s off. It goes without saying, but don’t leave an instant-read or digital display thermometer in the oven, unless you want to season your chicken with electronic bits.
I hope you enjoy this weeknight recipe as much as we do!