{"id":1745,"date":"2010-12-28T23:24:21","date_gmt":"2010-12-28T23:24:21","guid":{"rendered":"http:\/\/www.bartbusschots.ie\/blog\/?p=1745"},"modified":"2014-08-07T12:49:38","modified_gmt":"2014-08-07T12:49:38","slug":"simple-but-tasty-pan-fried-chicken","status":"publish","type":"post","link":"https:\/\/www.bartbusschots.ie\/s\/2010\/12\/28\/simple-but-tasty-pan-fried-chicken\/","title":{"rendered":"Simple but Tasty Pan-fried Chicken"},"content":{"rendered":"

\"SimpleThis is the first post in what I expect will become a semi-regular series on this blog. I’ve always enjoyed cooking, but I never thought to blog about it because I consider the food I cook to be very simple and not all that interesting. But, people keep asking me how I cook things, so I figured I may as well share my ‘secrets’ here. If you’re wondering what kind of food you’ll find here, I think I could best describe it as simple and wholesome. I hate processed foods, so I try to cook with as many fresh ingredients as possible. As for the style – it’s very eclectic. I neither like bland food nor spicy food, so I tend to cook things that have a lot of flavour, but aren’t spicy – a little tangy maybe, but never spicy.<\/p>\n

I promise I’ll get to the first recipe in a moment, but before I do I want to share my ethos on cooking. For me it’s all about sharing, what’s the fun in cooking a nice meal if you can’t share it? And what’s the fun in sharing food if you don’t also share ideas and methods with people? I’m always changing how I cook things, and I’m always learning from people. I get ideas and I edit them to make them my own. The best thing that could come out of this series of posts for me is that I inspire people to customise and change my recipes and to share their thoughts and modifications with the community here.<\/p>\n

OK – so, lets get cooking! For my first post I’ve chosen to describe how I pan-fry chicken. I have a love-hate relationship with chicken, on the one hand, it has very little flavour, on the other, it’s a wonderful flavour sponge, so you can make it taste like anything! This first and very simple recipe is entirely of my own making. I used to be very lazy and just use pre-made chicken seasoning, but when my partner was diagnosed with coeliac disease I had to stop doing that because every brand available here contains flower.<\/p>\n

This works on any part of the chicken, but I particularly like using chicken breasts for this. Start by cutting the breasts into strips, and laying them out on a flat surface. Sprinkle some salt over them, then grind some black pepper over them, then add a generous sprinkling of paprika, then a generous coating of Herbs de Province, and then optionally some sage, some marjoram or some of each. Don’t be shy with the herbs and spices – when you’re done the top of the strips of chicken breast should be totally coated, like shown in the image below:<\/p>\n

\"Seasoned<\/p>\n

Heat up a pan to a medium heat and add some oil, I like to use half vegetable oil and half olive oil. How much you use depends on how good the Tefal in your pan is, and how health-conscious you are \ud83d\ude42 Once the pan and the oil are heated add the strips with the side with all the herbs down. <\/p>\n

\"Add<\/p>\n

Then add the same herbs to the back of the strips which will be facing up – don’t be afraid to get some on the pan an in the oil, that’ll all get added to the flavour. <\/p>\n

\"Season<\/p>\n

Turn frequently and cook till the outside is nice and dark and the inside is cooked. With the paprika you’ll get what looks like a burned colour quite quickly, but don’t worry about that. If the chicken starts to stick to the pan and you don’t want to add more oil, you can add a small amount of water to the bottom of the pan. It’ll evaporate off quickly, but you can do it as often as needed.<\/p>\n

I like to cook mine quite hard, so I end up with something that looks like this:<\/p>\n

\"The<\/p>\n

I like to serve this with mashed potatoes and vegetables of some sort, but it also works really well in a stirfry, and as strange as it sounds, it works really well with mashed potatoes and tinned peaches (in juice not in syrup).<\/p>\n","protected":false},"excerpt":{"rendered":"

This is the first post in what I expect will become a semi-regular series on this blog. I’ve always enjoyed cooking, but I never thought to blog about it because I consider the food I cook to be very simple and not all that interesting. But, people keep asking me how I cook things, so […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[340],"tags":[341,342,500,494],"series":[],"class_list":["post-1745","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-chicken","tag-pan-fried","tag-poultry","tag-recipe"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p7t9xK-s9","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/posts\/1745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/comments?post=1745"}],"version-history":[{"count":3,"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/posts\/1745\/revisions"}],"predecessor-version":[{"id":7979,"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/posts\/1745\/revisions\/7979"}],"wp:attachment":[{"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/media?parent=1745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/categories?post=1745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/tags?post=1745"},{"taxonomy":"series","embeddable":true,"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/series?post=1745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}