Monday, January 17, 2011

The Glorious Chicken

I've been crowing up and down about this dish since I made it last night. So, yes, that's not a long time, but I did incredibly well with it. It was made off-the-cuff with mostly ingredients for which I had a hankering.

The Glorious Chicken
3 boneless, skinless chicken breasts
2 tbsps ground coriander
1 tbsp fresh sage, chopped
1 tsp salt
4 dried, red chilies, crushed
cider vinegar to coat breasts for marinating (about a cup)

The Glorious Poblano Sautee
1 poblano pepper (diced)
5 - 6 baby portabella muschrooms (sliced stemwise)
2 pearl onions (sliced)
1 tbsp olive oil

Place chicken breasts in a deep dish or tupperware container. Coat the chicken in all of the ingredients and mix. Place in the refrigerator for 20 minutes. Flip once.

Heat a large pan or iron skillet on medium-high (if using a pan add 2 tbsps olive oil). Spoon some of the marinade mixture, especially the fresh sage, over the breasts. Cook for fifteen minutes. Then flip and cook for another 7 minutes.

Mmm...pre-sautee. You'll want to pre-heat a pan, the add the olive oil. Start with the onions until slightly translucent. Then add the poblano for a minute. Finish off with the mushrooms. Should take no more than four minutes total.

Alongside this dish I served an inexpensive Chilean carménère from Natura. It was an excellent wine and only lost me $9.

The final product was fantastic, with a wonderful interplay of coriander and red chili. Tender chicken with plenty of juiciness served with a complementary spicy side of a different flavour. Damn I did good. 

Your soundtrack for this entry: Agalloch - The Black Lake Nidstang


  1. I was just recently introduced to the joys of carménère. Yum indeed.

  2. Have you had wine made from tempranillo grapes yet? I believe they are mostly Spanish wines from the Rioja region, but they're another variety that's not so popular here in the U.S.