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Simplest Fried Chicken
Served with corn, peppers & new potatoes
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Serves 4
Prep time: 15 minutes Total time: 30 minutes |
- 1 bunch cilantro
- 1 bunch basil
- 1-1/2 lbs. new potatoes
- 4 ears corn
- 1 red bell pepper, preferably organic
- 1 lime, preferably organic
- 4 boneless, skinless chicken breasts, preferably organic
Shopping List
- All-purpose flour
- Black pepper
- Extra-virgin olive oil
- Unsalted butter
- Garlic
- Red pepper flakes
- Sea salt
Pantry Items
- Chef’s knife
- Measuring cups and spoons
- Medium saucepan
- Mixing bowls
- Nonstick fry pan
- Spatula
- Strainer
- Wooden spoons
Tools
- Wine: Pinot Gris
- Dessert: Nectarine and Peach Pie
- This makes great leftovers turned into a salad. Think about doubling everything, then drizzling it with lemon juice and olive oil the next day.
Suggestions
- When you walk in the door
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine and put it in the fridge.
- Prep
- Cut the chicken breasts into 1-inch strips. Put them in a bowl.
- Sprinkle the chicken with 2 tbsps. flour, 1/4 tsp. salt and several sprinklings black pepper and toss so the pieces are covered.
- Rinse and pat dry the cilantro; pluck 1 cup leaves.
- Rinse and pat dry the basil; pluck 1 cup leaves.
- Peel 2 cloves garlic.
- Wash the potatoes and put them in the medium saucepan.
- Shuck the corn. Cut off one end of the cob, so it’s flat. Then, stand the corn cob on the flat end and cut off all the kernels. Repeat with all the corn.
- Trim and core the red bell pepper and remove the pith and chop.
- Cut the lime into six wedges.
- Start Cooking
- Cover the potatoes with water, add 2 tsps. salt, and put them over medium-high heat. When the water comes to a boil, reduce the heat so it’s simmering and cook until the potatoes are tender. This will take about 15 minutes.
- Put 2 tbsps. butter in a bowl big enough for the potatoes.
- Mince the basil and mash it into the butter in the bowl.
- Get someone to set the table because you don’t have time.
- Heat 2 tbsps. olive oil in the nonstick fry pan over medium-high heat. When it’s hot but not smoking, add the chicken and cook it, stirring all the time, for about 4 minutes.
- Add the corn and the peppers to the pan and stir constantly for about 4 minutes.
- Remove the pan from the heat.
- Mince the cilantro and the garlic together.
- Add the garlic and the cilantro to the pan, and a sprinkling of red pepper flakes if you want some heat in this dish, and either toss or stir until it’s mixed with the chicken and cook for another minute. Check a piece of chicken – if it is still pink inside, cook until it isn’t anymore.
- Remove the pan from the heat. Squeeze 2 lime wedges over the chicken.
- Transfer the chicken to a serving dish, garnish with the other lime wedges.
- Drain the potatoes and put them in the bowl with the butter and the basil. Toss the potatoes, shower them with pepper, and get the food to the table. Don’t forget the wine!
