Friday, 15 June 2007

Quick & Dirty Sautéed Chicken

Is this a recipe? Hardly; it's just what I do with the chicken when I don't know what to do with the chicken.

2 or 3 servings
15 minutes

Spicy Sautéed Chicken½ teaspoon coarse good sea-salt
½ teaspoon black peppercorns, crushed
½ teaspoon sweet Hungarian paprika
½ teaspoon savory

1 tablespoon olive oil
4-6 skinless, boneless chicken thighs
OR 2 skinless, boneless chicken breasts

Crush the salt and pepper together, and mix in the paprika and savory.

Heat the oil in a cast iron skillet over medium-high heat, and add the chicken pieces. Sprinkle half of the spice mixture evenly over the chicken. Cover with a lid and cook for 5 or 6 minutes.

Turn over the chicken, and remove the lid. Adjust the temperature, if the chicken seems too brown or not brown enough. Sprinkle the remaining spices evenly over the chicken pieces, and cook for 5 or 6 minutes more, until done. Turn the chicken pieces over for a minute, then remove them to be served.

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