Quick Cook Chicken; Mirepoix to the Rescue

Shortcuts. We all love them. Whether it’s the shortcut at the grocery store line from the kind soul who is buying 50 items to your 1, or the early web check-in Southwest Airlines offers to guarantee Group A seating (boards first). When the opportunity arises, we tend to take em’.

So this post is part shortcut, part cooking method demonstration. This isn’t a recipe, its my way of demonstrating a French classic for those interested in breaking free from recipe bondage and learning an easy technique who’s possibilities are as vast as your imagination.

Many omnivores have been saddled with the lovely, but sometimes desperately non-exotic chicken breast.  How do we jazz it up?  Do we have all the ingredients for a rub or a marinade? Heck sometimes we don’t even have the forethought to think out a marinade. Well this method, is for those times. And you can do with it what you will, and you should feel free to sub ingredients out with creative kitchen tenacity.

Mirepoix is a French name for a combination of onions, carrots and celery. Mirepoix, either raw, roasted or sautéed with butter, is the flavor for a wide number of dishes.  From soups to sauces, these three ingredients can pack quite the aromatic punch.

So back to the chicken. And not just any chicken. Nope, this was a local Petaluma Poultry chicken.  Doing my part to buy local ya know.

I placed the beautiful sustainably raised chicken breast upon my raw mirepoix and drizzled it with some local Terra Bella Vista Extra Virgin Olive Oil EVOO, a pinch of salt and a dash of pepper.

Topped with a few springs of fresh thyme. Packaged up into a tinfoil pouch similar to parchment pouch (you could also you parchment if you prefer), on to a baking sheet and into the 350 degree preheated oven it goes.

Now for the next 50-60 minutes, the juices from the chicken and vegetables will be steaming and baking together creating a delightfully moist and flavorful chicken breast. That when finished, can be used in unlimited dishes.

From here I decided to dice and spice it up. I was looking for a wholesome dish that had the lean protein from the chicken, the filling warmth of cooked whole grain brown rice and maybe a splash of greenery, the healthy dark greenery of sautéed kale was my choice.

I mixed all these yummy ingredients up into a gratin dish, added some reduced dry sherry and chicken stock.  Topped it with seasoned bread crumbs and a little cheese, cause seriously what doesn’t benefit from the extra flavor and love of a little grated cheese action? Placed it back in the oven for 30 minutes. And voila….dinner is served.

Bon appetite!