Sunday, January 25, 2009
Five Ingredients, One Pan, Three Meals
So, this one's not meant to be fancy. I'm taking five ingredients, one pan and making enough food to last me for three meals.
Now, clearly, I'm not counting salt and pepper as ingredients here, or we'd be rocking seven/one/three instead. That being said, I'm under the assumption that every kitchen has s&p, or can steal shakers from a nearby Burger King if not. There's other stuff here I could have done to improve this too, like deglazing with wine or adding any of a number of herbs, but that'd be cheating.
Start by hitting your chicken with some salt and pepper and let it sit for a bit while you get the other stuff going. Once you've got your bacon rendered, pan swabbed and carrots browned, then sear the chicken on both sides, about 3-5 minutes per side. We're purposefully using a stainless steel pan, and not a non-stick here, because we need the extra flavor the stuff that sticks to the bottom is going to bring. If you're going to do this in a non-stick, skip where I tell you to scrape the bottom (deglaze). If you've got stuff sticking to your non-stick, the last thing you want to do is to loosen it into your food.
Take the chicken out for a sec, so the tomatoes can go in. You'll want to bring it up to a nice bubble, scrape the stuff off the bottom, then nestle the chicken back in. Cover, get back to it in 10-15 minutes.
Add the beans. Make sure they're largely submerged in the liquid. If you don't have enough liquid, add a little water (which I had to - about 1/8 cup), or use less beans. Simmer for about 10-15 minutes uncovered. The beans will soak up liquid, and there will also be evaporation. Again, if you start feeling freakish about running dry, add some water.
Here's the finished product. There's only two things you have to worry about screwing up here: first, you've got to both cook the bacon correctly (until done, but not burnt), and then leave some grease in the pan to work with. If you blot out all the bacon grease, you'll burn your carrots and your chicken will stick and everything will get fucked up. Second, you do have to make sure it's not bubbling hard when the beans go in, and keep it moving a bit after that. You don't have to stand there and stir, but beans have a way of working their way down to the bottom, burning, then sticking to the bottom like a crust. That's no good.
I added the bacon back, crumbling it over the top, and shaved some Asiago too (cheating!).
Easy as pie. I'll eat one breast tonight, and the rest maybe chopped up over pasta (with the beans and tomatoes) tomorrow and Tuesday. I mentioned in the video that this would be better with thighs, but that's got something to do with how much of a ripoff boneless-skinless breasts are in comparison. Thighs are cheap and retain their flavor better, so give it a shot with those too.
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