While the first week of January comes to a close, it gives rise to the inevitable arrival of mandatory office days. Leading up to Monday, I was eager to accomplish as many tasks on my to-do list as possible.
Coffee was brewed, breakfasts of oatmeal prepared, and lunch cooked for the upcoming 1.5 days.
1) Roast Chicken with Dijon Sauce
Coffee was brewed, breakfasts of oatmeal prepared, and lunch cooked for the upcoming 1.5 days.
1) Roast Chicken with Dijon Sauce
A while back, a soon-to-expire jar of Dijon mustard in the fridge caught my attention. I had ingested plenty of fish, lean beef and pork, and even turkey. It was only appropriate to switch up the protein choice for the sake of variety.
SK's Roast Chicken with Dijon Sauce immediately surfaced in my mind, and a six-pack of skin-on chicken thighs were procured.
Results had been phenomenal the first time I had attempted the dish, in spite of using differently-sized chicken parts. This time, I hoped that uniformity would bring about an even better outcome.
The chicken was rinsed of impurities, then salted lightly with Himalayan pink sea salt (not table salt, in fear of them being too briny). In a wide pan, oil was heated until shimmering. While I ought to have patted dry the thighs before laying them skin-side-down in the pan, the extra step was simply too fussy for my liking. As a consequence, oil splatters erupted all over the stove as water from the chicken came into contact with the well-greased pan. I hurriedly continued with the remaining pieces, risking spurts of hot oil on my forearms and face, and closed the lid.
Once each piece had been browned, they were transferred to a greased, foil-lined tray and baked at 425 F for 15-17 minutes. The pieces were removed once the juices ran clear.
SK's Roast Chicken with Dijon Sauce immediately surfaced in my mind, and a six-pack of skin-on chicken thighs were procured.
Results had been phenomenal the first time I had attempted the dish, in spite of using differently-sized chicken parts. This time, I hoped that uniformity would bring about an even better outcome.
The chicken was rinsed of impurities, then salted lightly with Himalayan pink sea salt (not table salt, in fear of them being too briny). In a wide pan, oil was heated until shimmering. While I ought to have patted dry the thighs before laying them skin-side-down in the pan, the extra step was simply too fussy for my liking. As a consequence, oil splatters erupted all over the stove as water from the chicken came into contact with the well-greased pan. I hurriedly continued with the remaining pieces, risking spurts of hot oil on my forearms and face, and closed the lid.
Once each piece had been browned, they were transferred to a greased, foil-lined tray and baked at 425 F for 15-17 minutes. The pieces were removed once the juices ran clear.
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To the pan of rendered chicken fat, I added two medium onions and plenty of slivered garlic, sautéing until fragrant. This marked the first deviation from SK's recipe, as she had called for two small shallots and some scallions/chives to top. The second deviation was the use of umeshu brandy in place of a dry white wine as a deglazing liquid. Dijon mustard and heavy cream would round off the ever delectable, slightly pungent sauce.
Glorious was the resulting pairing. The chicken combined the impeccably crispy skin normally associated with roasting, while the flesh remained supple by baking. Summoning two cooking methods and a faux shallow fry procedure was admittedly tedious, but well justified in light of the finished product. Furthermore, the sauce exceptionally flavourful with the splendid kick of mustard.
Recapping the success, I shall also declare profound relief towards the reduction of greasy fumes due to installation of a new range hood - much overdue, I know.
Recapping the success, I shall also declare profound relief towards the reduction of greasy fumes due to installation of a new range hood - much overdue, I know.
2) Miso Soup
Revisiting the impromptu NYE miso soup, a second version was constructed with the addition of mirin and medium-firm tofu.
Revisiting the impromptu NYE miso soup, a second version was constructed with the addition of mirin and medium-firm tofu.
I had also sprinkled crushed Tao Kae Noi on the surface to finish, but quickly realized superiority of plain nori sheets. The seasoned snack rolls were sweet to start and conflicted with the savoury profile of soybean.
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