Storm the Cassoulet

How To Cook Golden, Juicy Chicken Breast on the Stove

per Kitchn

Serves 2 to 4

What You Need

Ingredients
2 boneless, skinless chicken breasts (about 1 pound total)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 tablespoon unsalted butter

Equipment
Measuring cups and spoons
Knife and cutting board
Paper towels
10-inch or larger skillet (not nonstick)
Timer
Instant-read thermometer

Instructions

  1. Pat the chicken dry and season with salt and pepper. Thoroughly dry the chicken on all sides with paper towels. Season with the salt and pepper on all sides.
  2. Heat the oil over medium-high heat in a large skillet. Heat the oil in a 10-inch or larger skillet, preferably straight-sided and not nonstick (cast iron is a great option), over medium-high heat until shimmering, about 3 minutes.
  3. Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. Swirl the pan just before adding the breasts to evenly distribute the oil. Add the chicken one at a time and do not touch, poke, or move the chicken for 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn’t golden and crispy or ready to flip.
  4. Flip the chicken and cook until it reaches 165°F, 5 to 7 minutes more. Flip the breasts over and add the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook until they reach an internal temperature of 165°F, 5 to 7 minutes more.
  5. Slice and serve. Remove the chicken breasts to a plate or clean cutting board. Let rest for 3 minutes before slicing and serving.
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BLACK DOG QUAHOG CHOWDER

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INGREDIENTS:

2 ounces salt pork, rind removed (or bacon) & diced
2 cups diced onion
1 cup diced celery
3 cups diced red potatoes (keep skin on)
1 teaspoon dried thyme
1 teaspoon ground black pepper
4 cups shelled quahogs with juice (about 6 pounds in shell) – or sub 4 cans chopped clams
1/2 cup salted butter
1/2 cup all-purpose flour
1 1/2 quarts whipping cream

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DIRECTIONS:

  1. Sauté salt pork or bacon in a large pot until translucent.
  2. Add the onions and celery and sauté for 5 minutes.
  3. Pour in about 1 1/2 cups of the juice from the quahogs (or clams) and add potatoes and seasonings. If using canned clams, purchase extra clam juice to supplement for needed juice.
  4. Simmer this mixture until potatoes are tender. This should take about 10 minutes.
  5. Melt the butter in a small saucepan. When it is bubbling, add the flour and cook for about 5 minutes, stirring often. This is called a roux, prounced “rue.”
  6. Roughly chop the quahogs, reserving any liquid (or just use fresh or canned chopped clams).
  7. When the potatoes are tender, add quahogs (or clams) to the large pot and simmer for 2 minutes.
  8. Stir in the roux and continue simmering for another 5 minutes, stirring frequently. This is your chowder base.
  9. In a separate saucepan, scald the cream by heating it until small bubble appear around the edges of the pan. Do not boil.
  10. Stir the hot scalded cream into the chowder base, mix together, and remove from heat.
  11. At The Black Dog, they serve this soup with a dollop of butter, accompanied by oyster crackers or crusty bread.
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TOP THIS! PIZZA

5 EASY STEPS TO A CRISP TOP THIS! PIZZA

PINPRICK THE CRUST
CHEESE FIRST, THEN THE SAUCE
LESS IS MORE – DON’T OVER TOP
BAKE OR  GRILL FOR 8 – 10 MINUTES
TEST FOR DONENESS

PINPRICK THE CRUST​

​To prevent the crust from bubbling in the oven, pierce it several times with the tips of a dinner fork. These holes will allow air to escape rather than forming bubbles.

CHEESE FIRST … THEN THE SAUCE​

​This is not mandatory but it’s a good tip. The wetter the sauce, the more you should heed this advice. Place sauce on top of the cheese by using a spoon to dollop — or a squeeze bottle to zigzag or spiral.

LESS IS MORE — DON’T OVER TOP​

Very thin crusts such as Top This! should be topped lightly. Use about one cup (5-6 oz.) of cheese per 13″ pizza. Add any other toppings sparingly … a little goes a long way.

​BAKE OR GRILL

In your oven:
Preheat to 450°. Bake directly on the middle oven rack or on a pizza stone (the pizza stone must be 450 degrees or hotter for at least 45 minutes). Cook 8 to 10 minutes. Do not use a pizza pan (even a perforated one), sheet pan or anything else to cook these pizzas.

On your outdoor gas grill:
​Preheat to 450° then turn one half of the grill very low and leave the other side on high heat. Cook pizza on low half of the grill, lid closed, checking often to be sure pizza is getting charred but not burnt. You may need to rotate the pizza to cook it evenly. ​​

TEST FOR DONENESS​

When you think the pizza is done, use kitchen tongs to lift it up about 6-8 inches on one side while still baking or grilling: IF IT BENDS, IT’S NOT DONE.​ Keep cooking until it does not bend.

 

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