Chicken Breasts with Roasted Garlic - Dinner? Didn't you have dinner last night?

   

It’s a good thing my Friday Routine resulted in me “poultry-ing up.”   I pulled a couple Ashley Farms French cut chicken breasts from the freezer last night.  I had some previously roasted garlic in the fridge.   A liberal sprinkling of salt and pepper…Oops, don’t forget a splash of white wine.   Roasted Delicata squash and a simple salad that’s all it took for dinner.

  Of course I used my tried and true pan, the pan I am in love with…my Man Pan a gorgeous cast iron Le Creuset frying pan.   He can do anything when it comes to cooking.   On top of the stove, in the oven, braising, frying, roasting.   That pan is the love of my kitchen.

Between my writing course and my Pumpkin cheesecake post I almost forgot dinner. I keep thinking it would be a funny book (slash) movie to write…dreaming… The food writer who never cooked for her family since all her time was taken up by telling others how to do it.   Hollywood here I come.

So Sunday was our day of beef and Monday it was back to chicken.   I better check my kids for feathers.   I won’t tell them that tonight it will be roasted Poulet Rouge Fermier du Piedmont (the “du Piedmont” is a bit of a stretch since it’s just meant to reflect the North Carolina farms that raise these French birds) but I am as excited as could be tasting these bald necked beauties! I’ll let you know how they were and if the kids are growing feathers.

  Chicken Breasts with Roasted Garlic

Serves 4

4 French cut chicken breasts

4 tables spoons roasted garlic

¼ white wine (I’m in the if I won’t drink it I won’t cook with it camp)

Salt and Pepper to taste

Canola oil

Pre heat oven to 425 ° F.   Pour just enough oil to cover the bottom of a   “Man Pan.”   When it is really hot. Get it really hot

Spread one tablespoon of roasted garlic under the skin of each breast.   Press the garlic around so it covers the inside of the breasts.   Sprinkle liberally with salt and pepper.   Add the chicken breasts two at a time skin side down to the skillet.   You want a nice crispy golden skin on them, so my rule is…when you think they are done, add a few more minutes to them.   Remove, set a side and repeat with remaining breasts.   Return them to skillet skin side up and finish off in oven for about 15-20 minutes until cooked through.   When done, transfer breasts to a platter, keep warm.   Deglaze skillet with a splash of wine, scraping up any browned bits, pour over chicken and serve.