 David Rubel'sWhat's For Dinner?3/30/05
The tricks here are to trim and blanch the pearl onions, which makes them easier to peel, and to use baby carrots, which don't need to be peeled at all.
2.Fill a medium-sized saucepan with cold water. Add the carrots and bring the water to a boil. Add the onions. Cook for 1 minute and drain. Set the carrots aside. Peel the onions and set them aside with the carrots. 3. Salt and pepper the chicken breasts. 4. Over medium-high heat, melt the butter in a large skillet that you can cover tightly. Once the butter has stopped foaming, add the chicken breasts and onions in a single layer. Saute for 1 minute. Turn the chicken breasts over, and saute for 2 more minutes. 5. Sprinkle with the garlic and the ginger. Add the carrots. Add the chicken broth. Cover tightly and braise for 10 minutes. 6. Transfer the chicken, carrots, and onions to a warm platter and tent with aluminum foil to keep warm. 7. Meanwhile, cook the pan juices down to 3 tablespoons, then add the cream. Bring the sauce to a boil, and reduce for 2 minutes. 8. Serve, if desired, with a garnish of parsley or cilantro. Tips * Instead of pearl onions, you might try cipollinis. * If you like, you can substitute 1/4 cup of dry white wine for 1/4 cup of the chicken broth.
If you have tried one of these recipes and have an improvement or tip or variation to suggest, please e-mail David at dinner@wamc.org. Also feel free to send along your own family cuisine recipes. You can even request dishes that you'd like David to present in the future. David Rubel is president of Agincourt Press, a book production company in Chatham, New York. He spends his days writing American history, then heads home after work to cook for his wife and two young children. His most recent book is The Story of America (DK, 2002). |
