John O Lopez Poacher’s Chicken

Hi!  Here is the recipe that I posted on FB that I was going to make last nite!  I took pics so that you can see what happened!

Ok….I used chicken leg quarters that I seasoned with my house seasoning, yes I cleaned them up by cutting a ton of fat and junk from them and washed them so the chicken police would not come! (house seasoning recipe: 1 cup sea salt, 1/2 cup fine ground black pepper, 1/2 cup garlic powder-mix together and store in shaker to use like salt on meats, veggies or whatever!)

Get a large skillet out and drizzle some oil(about 1 TBSP), I use pecan oil, in the bottom and use your fingers to spread it around the whole bottom of the pan. The pan I used was my Fissler Crispix Delux pan from Der Kuchen Laden.

Fissler Crispix Pan

Heat the pan on medium high heat for about 5 minutes.  You want this pan to be hot because you are going to place your chicken on it, skin side down, and let it cook for 10 minutes or so without turning the chicken.  Once the chicken has been placed in the pan, skin side down, keep heat on medium high for about 5 minutes, turn heat down to medium and continue to cook, uncovered, for another 5 minutes or so. Do not mess with the chicken!  Let it alone!  After about 1o minutes, turn the chicken to the other side and continue to cook, uncovered for another 5 to 10 minutes.

While the chicken is doing its thing, start working on your veggie base: chop three large carrots-unpeeled, 3 stalks of celery-keep leaves on them if they are not bad, 1 medium onion, and three large coves of garlic.  Go to your herb garden/corner and cut one 6″ sprig of rosemary, and about four sprigs of thyme.  Wash them and snip them into 1 1/2″ pieces, leaving leaves on the stems.

the veggie basethe herbs

After side two of chicken has cooked for 10 minutes, remove from pan onto a plate;  add veggies into pan, stir to mix them up and get them talking to the crumblies from the chicken.  Even veggies out on the bottom of the pan and arrange herbs on top of them.

veggies and herbs in pan

Place chicken back into pan, skin side up.  Pour about 1 cup of dry Riesling wine over and around chicken. (pour a glass for you too!) Place lid on pan, bring to bubbling; reduce heat and let cook for about an hour or until you can see the meat coming away from the bones.

chicken in pan with bottle of wine that I used

finished dish-yes, dear sweet hubby liked it!

This is a dish that I will be making quite a bit but doing different things with.  It is a start and there will be other variations to come!  Try it for yourself but you don’t have to follow my recipe!  Let your imagination go with this!  Next time it may be green chili pepper poacher’s chicken, or Spanish poachers chicken, or refrigerator clean-out poacher’s chicken…poacher’s chicken with mushrooms….I could be here all nite creating the variations…..stay tuned for more recipes from Vicky D!!!!!  Enjoy!

Published in: on August 15, 2011 at 7:58 pm  Leave a Comment  

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