Monday, August 7, 2017

MONDAY RECIPE POST - SPICY PAN-FRIED CHICKEN WITH CORN ON THE COB AND TOMATO SALAD


I will be continuing my Blue Apron theme for the foreseeable future.  We are enjoying every meal they send us, and I want to keep a record on this blog of our favorites.

Spicy Pan-Fried Chicken with Corn on the Cob and Tomato Salad

Recipe found here.

Cooking time: 30-40 minutes
Servings: 2
Nutrition per serving, as prepared: 650 calories

2 boneless, skinless chicken thighs
6 oz. Charm Tomatoes (these came with the box but I would substitute regular cherry tomatoes if I couldn't find the ones shown in the recipe)
2 cloves garlic
2 ears of corn
2 tablespoons of butter
2 tablespoons of white wine vinegar
1 shallot
1 tablespoon of honey
1 tablespoon of hot sauce
1/4 cup of sour cream
1/4 cup of fried chicken spice blend (all-purpose flour, onion powder, garlic powder, cayenne pepper and smoked paprika)

Prepare the ingredients and make the sauce:

Remove the butter and honey from the refrigerator to bring to room temperature.

Preheat the oven to 450 degrees fahrenheit.

Wash and dry the fresh produce.

Peel and thinly slice the shallot.

Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester - I use a garlic press). Transfer to a bowl.

Remove and discard the corn husks and silks.

Halve the tomatoes and place in a medium bowl; season with salt and pepper.  

Pick the parsley leaves off the stems; discard the stems.  

In a bowl combine the hot sauce and sour cream; season with salt and pepper.

Pickle the shallot:

In a small pot, combine the shallot, vinegar and 2 tablespoons of water; heat to boiling on high.  Once boiling, cook, stirring consantly, 30 seconds to 1 minute, or until the shallot is slightly softened.  Transfer to a heatproof bowl and set aside to cool, stirring occasionally, for at least 10 minutes.  Season with salt and pepper to taste.

Make the garlic butter and roast the corn:

While the shallot cools, add the butter to the bowl of garlic paste.  Stir to thoroughly combine.

Divide the corn cob between 2 large pieces of aluminum foil; rub each cob on all sides with the garlic butter.  Drizzle each with 1 tablespoon of water; season with salt and pepper.  Tightly wrap the foil around each cob to completely seal.  Transfer to a sheet pan.  Roast 13 to 15 minutes, or until tender.  Remove from the oven and set aside in a warm place.

Coat the chicken:

While the corn roasts, place the spice blend on a plate.  Pat the chicken dry with paper towels; season with salt and pepper on both sides.  Thoroughly coat the seasoned chicken in the spice blend (tapping off any excess).  Transfer to a separate plate.

Cook the chicken:

While the corn continues to roast, in a medium pan (nonstick or cast iron if you have one), heat 1 tablespoon of olive oil on medium until hot.  Once the oil is hot enough that a pinch of the spice blend sizzles immediately when added to the pan, add the coated chicken.  Cook 5 to 6 minutes per side, or until browned and cooked through.  Turn off the heat.  Drizzle the cooked chicken with the honey, kneading the packet before opening (you wouldn't need to do this if you were using your own honey.  The BA honey comes in just the right amount in small packets and come with the knick-knacks that are always refrigerated).

Make the salad and plate your dish:

While the chicken cooks, to the bowl of seasoned tomatoes, add the parsley, picked shallot (including the pickling liquid), and a drizzle of olive oil.  Stir to combine; season with salt and pepper to taste.  Reserving the garlic butter, carefully unwrap the roasted corn and transfer to a serving dish.  Drizzle the chicken with the reserved garlic butter.  Serve with the corn and sauce on the side.  

Enjoy!

What did we think of this dish.  Excellent and very tasty.


I always enjoy the recipe cards with step-by-step directions...


and the nutritional slip that is included with the knicknack package.  


And I love my grumpy bear mug that I bought from one of our trips a few years back.  Nothing to do with the recipe but I'm adding it all the same.


Hopefully there are no spelling mistakes in the above.  I was watching an old episode of Monk while typing.  I love that show.



46 comments:

  1. Love that mug - and that the recipes focus of fresh ingredients.

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    1. Thanks EC, I love the fact that 99 percent of these recipes key in on fresh ingredients.

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  2. A delicious looking meal like the above will smooth away all the grumpiness in me! Everything looks so good! Have a beautiful new week.

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    1. Me too Nancy :) Wishing you a beautiful week also :)

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  3. We LOVED Monk!!! I was so upset when it left!! This looks so yummy, and very healthy. Cute mug! We really DO have grumpy bears around here; real ones.

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    1. What fun, and me too. I keep hoping they will bring it back one day but they so rarely do that. Smiling on the grumpy bears :) but wouldn't if I met one on a trail, yikes!

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  4. Watching AND typing, now that IS clever. Thanks for this recipe, Denise, I'm glad the recipe posting is back.

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    1. You are very welcome Valerie. I'm glad you enjoy them. I'm going to try and keep them up as long as I can :) I don't normally watch TV when Iam typing up a post. Always more challenging, especially if the show is riveting ;)

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  5. Another tasty looking meal, Denise. I should not read these food posts early in the morning as now I have to figure out what's for our dinner tonightšŸ˜Š

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    1. :-) Know how you feel. I didn't cook a BA meal and had one of my 'what's left in the fridge' stirfries :)

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  6. Love your mug.
    Looks a very tasty recipe ... and the instructions shown were so clear. Great!

    Hope the week goes well for you.

    All the best Jan

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    1. That mug always brings me a smile Jan. Our week is going great thank you Jan, hope yours is too.

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  7. Hello, this chicken recipe sounds delicious. I wish my hubby loved hot sauce like I do. The grumpy mug is cute. Happy Monday, enjoy your day and new week!

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    1. Thanks Eileen, and the same to you :)

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  8. love that mug and I feel just like that bear right now. I can't eat spicy or hot stuff, no hot sauce or peppers except for bell peppers..

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    1. My mug is the star of this show :) I can eat a certain amount of spicy food but nothing too hot.

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  9. We had corn on the cob the other night but I now cook them in their husks in the microwave, so simple and they cook perfectly. The whole meal though looks great. Keep well Diane

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    1. Thanks for this great cooking tip Diane. I will definitely try that.

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  10. That looks like a wonderful meal. Interesting way to cook corn, too.

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    1. I found the cooking technique interesting also.

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  11. This looks scrumptious, Denise! Thank you so much for sharing.

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    1. Thank you Linda and you are very welcome :)

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  12. I have heard good things about these Blue Apron meals, my daughter is a vegetarian and uses the same service I am sure, she is very happy.

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    1. We're real happy with it Jimmy. To tell you the truth we would never even have thought about it until our daughter-in-law sent us one of their free meals. Of course, that's good marketing on BA's part because it worked for us. With our different food tastes we enjoy some more than others, but it's all good food.

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  13. Hmmm! I will try to make this entire meal. I must say that your photo of your own plated dish is more appealing than the BA glamour shot! Thank you for sharing...

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    1. Hi Sandy, there was no link for me to be able to visit you, so I hope you come back and read this. I always think the professional photos are a whole lot better, so you boosted my confidence somewhat. Thanks Sandy :)

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  14. The food looks delicious and the mug's cute!

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  15. This sounds absolutely delicious! And looks appealing.

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    1. Thanks Rose, I am happy you like the look of it.

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  16. We need that mug for our morning coffee! Food sounds good -- the portion control part is a great bonus -- that's our downfall!

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    1. Thanks Sallie, one of the things we like is the portion control.

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  17. Looks like a great recipe. Think we'll give it a try. Freshly picked, delicious local corn and tomatoes are now available so a perfect time of year to do it.

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    1. Thank you David, I hope you enjoy it :)

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  18. Oh my! This looks so very scrumptious!

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