Glazing makes chicken extra tasty and incredibly tender.
For a quick meal, throw it on a bed of spinach, or spoon it over rice. It pairs beautifully with an easy side, such as Corn And Tomato Fiesta Salad, Herbed Whipped Potatoes, or Blanched Broccoli.
It’s the new fast food.
|WHAT YOU NEED||WHAT TO DO||WHY|
|1 tablespoon finely diced onion, white or yellow
1/4 cup white wine vinegar
3 tablespoons honey
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons Italian herb mix (basil, parsley, oregano)
1 tablespoon fresh lemon juice
1/2 teaspoon ground black pepper
1/4-1/2 teaspoon crushed red pepper
|For marinade/dressing: In a 3-quart mixing bowl; whisk all together.
Tip: With onion on its side, cut off and discard both ends. Cut in half from pole to pole; peel off any layers that look dry or tough; discard. Place cut sides down and slice to 1/8-inch, holding the pieces together as you work. Cut across slices to dice. Cut a lemon in half at the equator, place cut sides down and quarter. Juice with a citrus squeezer held over a mesh strainer to catch seeds.
|Honey imparts a hint of sweetness and acts as an emulsifier (an ingredient that helps prevent the separation of other ingredients). Acids, such as vinegar and lemon juice tenderize as well as impart flavor.|
|1/4 cup extra-virgin olive oil||To finish, slowly drizzle in oil while whisking vigorously.||Slowly adding oil while whisking helps create the emulsion.|
|1 pound boneless, skinless chicken breast, cubed to 1 inch||Add to 1-quart bowl, pour two-thirds of the marinade/dressing over top; toss to coat. Set aside 10-15 minutes. Reserve remaining third of marinade/dressing.||Small pieces of chicken brown fast and absorb flavor readily. Reserved marinade/dressing will be tossed with spinach leaves and chicken just before serving to add fresh flavor.|
|Preheat an empty 5-quart tri-ply stockpot over medium heat until water droplets dance across the surface when flicked from the fingertips (2-4 minutes). Evenly distribute chicken and brown first side without disturbing (3-5 minutes). Turn once with a bamboo spatula and continue cooking just until signs of pink have vanished (2-3 minutes).||Preheating discourages sticking and promotes browning. A bamboo spatula frees food without damaging the pan.|
|6 ounces fresh spinach leaves
Sprigs of fresh parsley (optional)
|Add spinach leaves to reserved dressing in the 3-quart bowl; toss to coat and plate attractively. Transfer cooked chicken to reserved dressing; toss to coat and then arrange over spinach.||Adding the spinach separately from the chicken allows it to stay cool and fresh.|