{"id":105,"date":"2013-10-29T23:15:59","date_gmt":"2013-10-30T06:15:59","guid":{"rendered":"https:\/\/dwaynejeng.com\/blog\/?p=105"},"modified":"2014-11-10T21:51:30","modified_gmt":"2014-11-11T05:51:30","slug":"writeup-chicken-with-chicken-sauce","status":"publish","type":"post","link":"https:\/\/dwaynejeng.com\/blog\/2013\/10\/29\/writeup-chicken-with-chicken-sauce\/","title":{"rendered":"Writeup: Chicken With Chicken Sauce"},"content":{"rendered":"

\"DSC01842\"<\/a><\/p>\n

Saturday, October 19, 2013 – This week’s episode of cooking class was about pan sauces. And the pan-roasting technique served me well last week. And is required to make a pan sauce. So I decided it was time to make Chicken With Chicken Sauce<\/a>.<\/p>\n

<\/p>\n

The chicken was brined with black and white pepper, allspice, and a bay leaf (and saltwater), then pan-roasted in olive oil before being moved to the oven. The chicken drippings and oil and burnt offerings were used to start the pan sauce. I chose a “Port\/Madeira pan sauce” recipe because of the sheer simplicity and ease of ingredients.<\/p>\n

\"DSC01837\"<\/a><\/p>\n

Butter, booze, balsamic vinegar, and sugar. Especially the sugar. I personally thought the sauce was amazing, but then again I have a legendary sweet tooth. (My sweet tooth is legen–wait for it…) For anyone else, I might want to halve the amount of sugar though.<\/p>\n

Lessons learned? Just barely enough oil to cover the pan is probably not enough oil. The chicken stuck to the pan and left burn marks. Maybe a little more oil would help, and I still need to figure out of the pan was too hot or just hot enough. I still need a meat thermometer to make sure the chicken is cooked enough. (Well, it was cooked, but I think it came out overcooked.)<\/p>\n

Hmmm… what am I going to do for the “one last awesome photo”? Ooh, I know. How about a simmering pan?<\/p>\n

\"DSC01838\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Saturday, October 19, 2013 – This week’s episode of cooking class was about pan sauces. And the pan-roasting technique served me well last week. And is required to make a pan sauce. So I decided it was time to make Chicken With Chicken Sauce.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[36,37],"class_list":["post-105","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-chicken-with-chicken-sauce","tag-sauce-making"],"_links":{"self":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/comments?post=105"}],"version-history":[{"count":3,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/105\/revisions"}],"predecessor-version":[{"id":453,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/105\/revisions\/453"}],"wp:attachment":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/media?parent=105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/categories?post=105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/tags?post=105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}