Ingredients: |
Ingredients: 2 tbsp. canola oil
2 skin-on, bone-in chicken breasts (about 10oz each), small wing bone intact
Kosher salt and freshly ground pepper
1 tbsp sesame seeds
2 tbsps unsalted butter, softened
2 tsp dark soy sauce
1 medium shallot, minced
1 lemon
Leaves from 2 sprigs fresh mint
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Directions: |
Directions:1) Preheat oven to 350º F.
2) Cook the chicken: Heat an ovenproof skillet that is large enough to hold the chicken breasts over medium heat and add the oil. Season the chicken breasts on both sides with salt and pepper. When the oil begins to lightly smoke, remove the skillet from the heat and put the breasts, skin side down, in the pan. Return the pan to the heat, put a small piece of foil over the breasts and top that with a smaller pan (or pans) and somthing heavy in the center to weight down the meat as it cooks. Cook over medium heat, undisturbed for 15 to 20 minutes. When the skin is crisped and browned, remove the weights, turn the pieces over, and continue cooking until the chicken is cooked through, 8 to 10 minutes.
3) Meanwile, toast the sesame seeds (or buy the toasted ones!)
4) Make the seasoned butter: In a medium bowl, whisk the butter and soy sauce together. Stir in the shallot, sesame seeds, and a few grates of lemon zest.
5) Finish the dish: When chicken is cooked, squeez the juice from the lemon over the meat. Before removing the chicken from the pan, smear some of the seasoned butter over the flesh side of the chicken. Arrange the chicken breasts, skin side up, on a serving platter and top with the mint leaves. Serve immediately. |
Personal
Notes: |
Personal
Notes: Heather and I made this recipe in a cooking class. We used cast iron skillets to cook with, one to put the chicken in and one to weight it down. We browned the chicken over the stove, then cooked it in the oven. When I was typing this recipe, I noticed it didn't say that. It was very tasty.
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