Symphony in My Mouth

Pan Seared Chicken With White Wine Tomato Sauce

For those of you who like precise measurements and control over what every little ingredient is doing, this one is probably going to drive you a little crazy.  For those of you who love to go by “feel” and watch everything tie in together beautifully like a great story,  give this recipe a try.  No matter the personality type (whether you have to struggle through or it comes easily to you), you will not be disappointed.  Believe me.  I made this for dinner tonight; we have no chicken left, but I am figuring out what to have for lunch tomorrow, so I can enjoy that sauce all over again.

Stage 1:  Heat some olive oil over medium in a large skillet (choose a skillet with a lid).  Add raw chicken pieces to hot oil (I used 5 good-sized, bone-in thighs).  Let the chicken brown a bit, cooking about 20 min.  Add a bit of soy sauce, Worcestershire sauce, white wine (about half a cup, whatever you have will work – I actually used some white zinfandel tonight), and spices.* Cover with the lid. Cook about another 15 minutes.  Be sure you are turning your chicken every 10-15 min or so throughout the entire process.

* My spices: Season All Seasoned Salt, Garlic Salt, Garlic Pepper, Lemon Pepper, and Sage (be liberal with the seasoning)

Stage 2:  Add fresh minced garlic and finely chopped onion (about a third of a cup).  I also added a dash of salt and black pepper at this point.   Cover with the lid and cook for another 20 – 25 min.  (You do not want to add this too early or it will burn in your olive oil and wine sauce.)  Be sure to use your lid most of the cooking time to keep that lovely moisture in your chicken.

Stage 3:  Add chopped tomatoes (I used 3 romas, and left them in rather large slices), chopped fresh parsley, and about half a cup to a cup of chopped fresh spinach.  Just distribute evenly over the top of your chicken and sauce, and cover with the lid again.  These need to be added around the last 10 minutes of cook time to keep them from burning up or withering to nothing as well.  Don’t forget to turn that chicken!

Cooking chicken can be tricky.  If you are a pro at it, then you will understand the importance of my 3-part stages.  If not, do not be ashamed to cut into your chicken periodically to check on it.  Better to have some chicken that has been hacked at a little than to put out raw food or burn everything else because it took longer to cook the meat than you originally thought.  Plus, this sauce is so wonderful that you will want to spoon some over your chicken when plating, and no one will be able to tell the difference.

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Welcome to The Ripe Banana

I love food.  I always have. There is just something wonderful about walking into the kitchen, following your instincts and your palate, and creating a dish that not just fills your empty stomach but comforts you to the core.  I love hearing the silence around our dinner table of four – you know, that beautiful silence that says everyone is too busy enjoying my masterpiece to talk.  There are the occasional times when I hear, “Mom, this tastes yuck!” Yes, yuck; not yucky.  Yuck.  Those are the times to laugh it off, toss that idea out the window, and break out the peanut butter and jelly.  A true foodie never lets that hamper his spirit either.  I invite you to follow me on my road of what I hope is a creative yet practical approach to food and all things cooking.  No topics are off limits.  I hope to share recipes, tips and tricks, and dining experiences for all my curious followers.  I expect to have a lot of fun with this, and I hope you do too as you follow me at The Ripe Banana.