Weeee’re back! With only two episodes left (I like to pretend this is TV) of Why Didn’t I Think Of That, the tale of a young Kansas woman who desperately needs to wash her hair, but is having more fun pretending she wrote and published all these fabulous cookbooks.
But first! An apology. And I don’t know if I’m apologizing to you, to myself, to the recipe creator of this dish or to all of our collective eyeballs together.
I burned my chicken.
But I can explain! Okay, I was using cast iron, per the suggestion of the author, and we all know how blasted HOT that thing can get without warning. Well, it was the perfect storm of that, plus my totally necessary obsession of Etsy research to find the perfect makeup bag for my purse. BECAUSE the one I have now is a tad too small. And I’ve had it for like 97 years. So the new bag has to be the right shape because of the shape of my makeup, ya know. Nothing too rectangley because my eyeshadow thing is kind of big. And nothing too large because I don’t want it taking up too much space in my purse. And the colors have to be juuuuust right. Nothing too bright and play groundy. But it can’t be dull and blah to the bone either. Maybe something in pale tones. But it can’t look like an Easter basket. Something mature, but fun. Something stylish, but sensible. Something sturdy, but not bulky and OH HI, BURNED CHICKEN.
Now that that’s out of the way, I have another guest today who (or is it whom?) I seriously adore. Her name rhymes with Henna, and she has an insanely popular blog that rhymes with Seat, Give, Bun.
You know you just grinned.
Welcome, Jenna of Eat, Live, Ruuun, come awn dooooowwaaaannnn! Watch your step. There’s a cable right there. (I’m still pretending it’s TV.)
Jenna, Jenna, Jenna. What can I say about you that people don’t already know? You have a heart the size of Russia, style so posh I kind of want to punch you, and teeth so straight I swear you had to have ordered them online. They’re like, ridiculously perfect.
And I absolutely loved your book.
And I’m sorry I burned the chicken.
If you guys haven’t read Jenna’s new book, White Jacket Required that released just a few weeks ago, o.o.o.o.o.m.m.m.m.m.g.g.g.g.g.g.
a) It’s the absolute perfect capture of her life, in her voice, told the way she would in real life with perfect teeth.
b) At the end of each chapter she gives recipes! Stories and food. Ain’t nerthrin bettra.
c) Don’t burn the chicken.
I picked her Lemon-Brown Sugar Chicken because I didn’t think I would botch such a simple yet elegant dish. I KNOW, I WON’T LET IT GO.
But seriously, it’s so so so delicious and yummy and awesome. Pan-seared chicken finished in the oven with a brown sugar crust and lots of lemon.
Jenna, I’m giving you the slow dramatic movie clap right now. And I’m nodding my head. And pursing my lips.
You know, I hear that burned chicken is the new black.
Lemon-Brown Sugar Chicken:
(recipe from Eat Live Run, adapted to feed 2):
* 2 boneless skinless chicken breasts
* juice from two lemons
* 3/4 cup all-purpose flour
* 1 tsp coarse salt
* 1 tsp smoked paprika
* pinch of freshly ground pepper
* 2 Tbs. canola oil
* 2 Tbs. chicken stock
* 2 Tbs. brown sugar
* 1 Tbs. grated lemon zest
In a bowl, combine the chicken and lemon juice. Cover and marinate in fridge for an hour or so.
*INTERJECTION. (like they say on Law and Order) Before you juice the lemons, go ahead and zest them, so it’s not a pain in your groin to zest them later all limp.
Drain the juice from the bowl and set the chicken aside.
Preheat your oven to 350.
In a plastic bag, combine the flour, salt, paprika, and pepper. Give her a good shake. Now add the chicken to the bag and shake it again. (like on the It’s Shake and Bake! And I hayelped! commercial)
Heat the oil in a cast iron (or non stick) skillet over medium high. Add the chicken and cook about 6 minutes per side. But keep an eye on it UNLIKE ME so it doesn’t burn. I swear to Pete. Remove the chicken from the skillet and add the stock to deglaze the pan. Sizzzzllleee! Now return the chicken.
Sprinkle the chicken with the brown sugar and lemon zest. Slide her into the hot oven to finish cooking, abouuuuuut 30 minutes.
Jenna suggested serving this with roasted brussels sprouts and a sweet potato, so I sort of obeyed with the roasted sprouts and regular fingerling taters. DAYUM it was good.