Autumn spices, lemon zest, garlic, aromatics, fresh herbs, chicken can handle it all, thanks to its mild flavor. Bonus point, it is very easy to cook. Bonus point++, it is one of the least expensive meats. To help you, I’m giving you my three favorite recipes, ultra-easy to make.
Recipe #1: chicken breast marinated in soy sauce
I have already told you about it in my tips for cooking chicken breast: the marinade. Among my favorite preparations, that with soy sauce is the easiest to implement, for always successful results.
How to do ? I cut my chicken breasts into more or less large cubes. I put them in a salad bowl, and I add all the condiments from the sushi orders lying around in my refrigerator: salty soy sauce + sweet soy sauce + wasabi + candied ginger. Generally, I rely on the color of the chicken breasts to adapt the seasoning depending on the quantity of meat. If they seem a little pale to me, I don’t hesitate to add a little soy sauce. Indeed, it is the latter which seasons the chicken perfectly.
After marinating for a while, I sear them over high heat in a pan to brown them well on each side (again and again the famous Maillard reaction).
Recipe no. 2: roast chicken with spices
Second recipe even easier than the first: the classic roast chicken! Like many people, roast chicken is one of my guilty pleasures, and I cook it very regularly, especially on Sundays.
How to do ? I place my chicken, free of its string, in an oven dish. I insert two/three cloves of garlic inside, then I incise the skin between the thighs and the breasts to insert two degermed garlic cloves. I brush the chicken with oil, and add the spices of my choice. Among my favorites in autumn: smoked paprika, ginger, Espelette pepper, black pepper, without forgetting salt. For my part, I am generous with spices, if I add them, I seriously add them! In cooking, I find it essential to take responsibility for your choices. If you hesitate before adding this or that ingredient, it is better to pass.
When the chicken is covered with spices, I add a few new potatoes around it, some garlic cloves in their skins (with the skin), and I bake for about 1 hour at 190°C, turning the chicken halfway through. cooking.
Once cooked, I cover the chicken to let it rest before serving, so the juice is distributed in the flesh for a very soft tasting result.
Recipe #3: easy cordon bleu
When I want the ultimate comfort, I prepare homemade cordon bleu, in a simplified version. Yes, purists will find fault with this preparation without breadcrumbs, but honestly when you lack time and/or motivation, English breading + breadcrumbs is not one of my priorities. Conversely, I prefer to generously garnish my chicken breasts with cold meats + cheese, while brushing the meat with mustard or sauce.
How to do ? I open my chicken breasts in a wallet (incision on one side across the entire width, while leaving the second side unincised). I brush each side with mustard, barbecue sauce, or whatever. I add the cold meats of my choice to one half: bacon, ham, mild or spicy chorizo. I have the cheese: raclette, brie, camembert, cancoillotte. Optionally, I top it off with a few thin slices of classic or sweet and sour pickles. I close it and brush the top with mustard or something else.
Finally, I bake for 20 to 25 minutes at 180°C depending on the thickness of the chicken breasts.
If the meat seems too pink in the middle after this cooking time, extend it by 3 minutes.
I let it rest a little covered before serving for a very soft meat.
Enjoy your food !
