I love Tyler Florence’s recipes. They are always delicious. He’s kind of my culinary hero, of sorts. Sophisticated comfort food that is just always delicious. If you follow my posts, you’ll probably see a ton of these.
The only thing is, I am not huge on following recipes. I LOVE reading recipes and even have a ridiculously large cookbook collection. I just love them for inspiration and a jumping-off point of flavor profiles. It’s not an ego thing, by far. I am not a great chef, or a chef at all for that matter. I just love the process. I love experimenting. I love asking myself “what If I just add this”. I actually even fully accept failure. It is a given when you go messing with recipes of all-star chefs.
So, blah blah blah, background story behind me… I decided to see how much I could mess up Tyler’s recipe for Pan-roasted chicken with Prosciutto, Rosemary and Lemon.
I started as planned, pan roasting the thighs, until I realized they just weren’t getting the skin as crispy as I like. I HATE HATE HATE when chicken skin is rubbery. That was happening- most likely because of me not having a large enough pan for the amount of chicken thighs. Cooking is all about improvisation. That’s what I tell myself. I abandoned the dutch oven half way through and put them in the broiler. That was a good move. The skin was super crispy. The other alteration I made was to make a white wine and shallot sauce. I mostly did that because I had the ingredients. I had the shallots and, frankly, always cook with wine.
Extra-virgin olive oil
4 ox thinly slice prosciutto, cut into ribbon
Leaves from 2 sprigs of rosemary- finely chopped
1 Package of chicken thighs (about 6)
1 shallot, diced
1/4 cup dry white wine
3/4 cup chicken stock
1 lemon, juiced
1 tablespoon butter
salt and pepper to taste
Heat a large skillet or dutch oven on the stove and add about 2 tablespoons of olive oil. Add rosemary and prosciutto and cook until prosciutto starts to get crispy. Season both sides of the chicken thighs with salt and pepper. Add the chicken thighs and start to brown (about 3 minutes per side.) Remove chicken and place on broiler pan.
Broil on low until the skin starts to turn golden brown and get crispy. Remove from broiler, move to a platter and set aside.
In the skillet or dutch oven, add the shallots and to the remaining oil, rosemary and prosciutto. Cook until shallots soften. Add white wine, chicken broth and butter. Reduce until thickened. Drizzle the sauce over the chicken and serve.
Side note: Great and easy side dish for this is broccolini with lemon and crushed red pepper.
1 bunch broccolini
1 tablespoon butter
1 tablespoon extra virgin olive oil
1/4 teaspoon crushed red pepper
Juice of 1/2 a lemon
Salt and pepper
Heat skillet with butter and olive oil. Add broccolini. Cook for about 3 minutes, tossing frequently, until green but not soft. Add lemon and crushed red pepper. Salt and pepper to taste.