Saturday, December 24, 2011

Christmas Eve Dinner

This is what we will be serving at the Cafe tonight for dinner:

Rosemary-Garlic Chicken

4 boneless, skinless chicken-breast halves
1 tablespoon olive oil
2 garlic cloves, peeled and cut in half lengthwise
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup sherry vinegar
1/2 cup low-sodium chicken broth
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
1 tablespoon fresh thyme or 1 teaspoon dried fresh thyme
1 tablespoon unsalted butter

Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness. Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, vinegar, chicken broth, rosemary and thyme. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the butter and pour the sauce over the chicken.

Yield: 4 servings

Cook’s Notes:

    Slice the garlic, do not crush it. I do not know why but the sliced garlic makes this dish taste a lot better.
    Serve with plain cous cous or rice.
    Use fresh rosemary, if possible. It really makes a difference in this recipe.

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