Usually it's just Jake who gets to enjoy the fruits of our culinary adventures here (and suffer through our failures), but for this one we had a special guest: Kelsey, celebrating her birthday! And for a birthday treat we decided to cook her some chicken and chicory - though first we had to figure out what chicory was.
Once we solved that mystery, though - turns out chicory = endive - we were in for a surprisingly simple time. Seven ingredients and three steps can either be a day at the beach or a trap, but fortunately this was the former.
Actually, one of the three steps is "Serve." The others can be summed up as "cook one side of the chicken," and "cook the other side of the chicken." It's not rocket science, this one.
What it is, though, is crazy delicious. And apparently we weren't the only ones who were looking forward to it...
Don't worry, she got her piece. Just a little bit, mind - it was too good to give her too much.
There was one key component to the second step - "cook the other side of the chicken," for those not paying attention - which was the addition of marsala and butter. Through some mad alchemy of cuisine, this resulted in one of the most tender and flavourful pieces of chicken I've ever had.
The chicory didn't really add anything (and the chard we just threw in at the end for nutrition's sake) but in the end, this was a triumph. Short of roasting a whole bird, this is my new favorite way to cook chicken, and we'll definitely be coming back to it.
Once we solved that mystery, though - turns out chicory = endive - we were in for a surprisingly simple time. Seven ingredients and three steps can either be a day at the beach or a trap, but fortunately this was the former.
Actually, one of the three steps is "Serve." The others can be summed up as "cook one side of the chicken," and "cook the other side of the chicken." It's not rocket science, this one.
What it is, though, is crazy delicious. And apparently we weren't the only ones who were looking forward to it...
Don't worry, she got her piece. Just a little bit, mind - it was too good to give her too much.
There was one key component to the second step - "cook the other side of the chicken," for those not paying attention - which was the addition of marsala and butter. Through some mad alchemy of cuisine, this resulted in one of the most tender and flavourful pieces of chicken I've ever had.
The chicory didn't really add anything (and the chard we just threw in at the end for nutrition's sake) but in the end, this was a triumph. Short of roasting a whole bird, this is my new favorite way to cook chicken, and we'll definitely be coming back to it.
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