Tag: Tivo

Chicken, Main Course

Cider Glazed Chicken

by Wendi19 Comments on Cider Glazed Chicken

Since I seem to be all about le poulet why not post another chicken recipe?  I grabbed this one from The Kitchen Witch, who grabbed it from Cooking Light.  Why do I get the feeling that The Universe is trying to get me back together with Cooking Light?

There’s a story about this dish.  It involves Tivo.  I may have mentioned that I fought Tivo for the longest time.  And then once it came into my life, I couldn’t live without it.  I imagine people once felt the same way about electricity, cell phones, and Facebook.  Anyhow, the beauty of Tivo is that The Mistah and I get to keep up with our shows even if they don’t appeal to both tv viewing members of our household (I’m looking at you Wipeout).  And for those shows that we both enjoy, we can watch them together on our schedule, not the network’s.

So there I was, halfway through the latest episode of White Collar when The Mistah came through the door.  He saw that I had started watching it without him and was all sad faced.  In a moment of inspiration, I told him that he could start watching it from the beginning , I would fix dinner, and when he got to where I was in the show, we would finish watching it together.  Who says compromise is hard?

In the time it took him to reach the 29 minute mark, which through the magic of Tivo is less than 29 minutes since we are not held hostage by commercials, Cider Glazed Chicken was prepped, cooked, and plated.

Sadly, there is no photo documentation that this meal ever existed at BAH.  We were too busy finishing that episode of White Collar.  You’ll just have to mosey on over to TKW’s blog for the photo.

Cider Glazed Chicken

Based on The Kitchen Witch’s Adaptation of Cooking Light’s Recipe

  • 1 tablespoon butter
  • 4 boneless chicken breast cutlets
  • 1/4 teaspoon kosher salt
  • 1/2 cup apple cider
  • 1 teaspoon dijon mustard

Pat chicken cutlets dry and season with salt.  Melt butter in a large, nonstick frying pan over medium high heat. Add chicken to pan and cook 3 to 5 minutes per side or until cooked through.  Transfer the chicken to a plate and cover with foil to keep warm.

Add the apple cider and mustard to the pan, scraping up any bits off the bottom, and cook for 3 to 5 minutes or until reduced and syrupy.  Taste for seasoning and add salt and pepper as desired.

Return the chicken to the pan, coat with the sauce, and serve with rice, noodles, or mashed potatoes.

{printable recipe}

Chicken, Main Course

As Seen On…

by Wendi10 Comments on As Seen On…

Barefoot Chicken

I watch a lot of tv.  I blame it on The Mistah.  He’s the one who thought it was a good idea to bring Tivo into our relationship.  In the six years since we got Tivo, I’m convinced that my reading comprehension skills have dwindled because I spend my free time watching whatever shows I’m into at the moment.  Lost, Gilmore Girls, RuPaul’s Drag Race, Secrets of a Restaurant Chef, Absolutely Fabulous, you’ve all contributed to my downfall.

However, because of Tivo, I can free myself from the chains of the Mad Men’s advertisements.  No longer must I sit through 30 second infomercials proclaiming the virtues of Crazy Glue (strong enough to hold a man suspended in mid air!) or Nu Finish (the once a year car polish!).   My brain will not be washed into handing over $9.99 for a blanket with sleeves.  Maybe Tivo isn’t the devil I make it out to be after all.

My cooking often reflects the intersection of the cooking shows I watch and the blogs I follow.   That’s how Ina’s Indonesian Ginger Chicken came to be sitting on my dinner plate.  I’ve got a Season Pass for Barefoot Contessa, so Ina and I hang out regularly.  And then The Kitchen Witch blogged about Ina’s chicken. While it may not do anything to improve my reading comprehension, this recipe will free up about an hour of time that I can use to plow through my list of shows Now Playing on Tivo.

Ina’s Indonesian Ginger Chicken

Adapted from Ina Garten

BAH Note:  Ina’s original recipe calls for two chickens.  When I made this, I had neither the freezer space nor the appetite for 7 pounds of chicken.  So I cut that in half.  If you’ve got a crowd to feed, or space in the deep freeze, go ahead and make a big batch.

  • 1 chicken, approximately 3 1/2pounds, quartered (or 3 1/2 pounds of chicken parts)
  • 1/2 cup honey
  • 1/4 cup plus 2 tablespoons soy sauce
  • 1/4 cup grated fresh ginger
  • Dash of sriracha hot sauce (optional)

Combine the honey, 1/4 cup soy sauce, and grated ginger in a small sauce pan.  Heat over low to melt the honey and stir well.  Taste for seasoning and add 1 to 2 tablespoons more soy sauce if desired.  If using sriracha, add a few drops and taste.  Add more if desired.

Place the chicken skin side down in a baking pan and cover with the sauce.  Cover the pan with aluminum foil and marinate overnight in the refrigerator.

Approximately 30 minutes before you’re ready to cook, pull the pan out of the refrigerator and let the pan sit at room temperature.

Heat the oven to 350 degrees.

Place the covered pan in the oven and bake for 30 minutes.  Then carefully remove the foil, turn the chicken skin side up, and raise the temperature to 375 degrees.  Bake  for another 30 to 45 minutes until the chicken is fully cooked and the sauce turns a deep, dark brown.

{printable recipe}