Happy Thursday, guys!
How is everyone's week going so far? Ours has been pretty chill – literally. We're doing ice sculptures this week at school (our group chose a swordfish), so hopefully I'll get some pics up of our finished product by the end of the week!
Sauteed chicken is one of the easiest ways (and my personal favorite) way to prepare chicken. It's so easy to whip up a sauce with the little pan bits and some herbs afterward that this makes the perfect weeknight (or weekend!) meal!
2 chicken leg quarters, skin on (you could also use breasts, too)
2 tablespoons olive oil
salt and pepper, to taste
1 cup jasmine rice
1 cup small diced vegetables (I had zucchini and orange bell peppers)
2 cloves of garlic, minced
1/2 cup chicken stock
1/4 cup white wine
1 tablespoon unsalted butter
Preheat your oven to 425 F.
Place rice, vegetables, and 2 cups of cold water in a medium saucepan. Bring mixture to a boil. Reduce to a simmer and cover. Let cook until rice is light and fluffy, about 10-15 minutes (Jasmine rice cooks relatively fast – if you use a different rice, keep the cooking time in mind). Season with salt and pepper, to taste.
Heat a large oven-proof skillet under medium high to high heat.
Season both sides of the chicken legs sear in pan until golden brown on both sides, about 3-4 minutes each side. Transfer pan to the oven to finish cooking, about 10-15 minutes. Let rest on a separate plate for 2-3 minutes.
Using the same saute pan, add garlic. Cook for about a minute, or until fragrant. Deglaze the pan with the chicken stock and white wine. Reduce until you have about 1/4 cup left. Mount the sauce with butter and season, to taste.
Place mound of rice on the center of a clean plate. Place chicken on top and drizzle with the jus. A perfect meal in minutes!
Hope you guys have a great rest of your day!