Marry Me Chicken
Terrible name, incredible sauce. Sun-dried tomato cream reduction.
Timing: 25 min
Marry Me Chicken
Terrible name, incredible sauce. Sun-dried tomato cream reduction.
Timing: 25 min
Key move
Ignore the cringe name. This is a solid technical exercise in Pan Sauces. You sear chicken, remove it, and use the fond (brown bits) to build a sauce with heavy cream, garlic, and sun-dried tomatoes. The acidity of the tomatoes cuts the fat.
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The Setup
- Skillet12-inch
- SaucepanMedium (2-3 qt)
- Cutting Board
- Chef's Knife
The Mise en Place
4Your prep station before cooking begins
sauce (0/2)
main (0/2)
Sauce separated/oily.
Boiled too hard. Add a splash of water and whisk.
Sauce is grainy.
You used pre-grated cheese (which has anti-caking agents) or the heat was too high when you added the cheese.
Chef's Notes
Sear chicken thighs until deeply golden brown for maximum flavor. Don't overcrowd the pan; cook in batches if needed.
Deglaze the pan with white wine or chicken broth to capture all the flavorful browned bits left from searing the chicken.
Serve over creamy polenta, pasta, or crusty bread to soak up the delicious sauce. Garnish with fresh basil or parsley.
The Method
SEAR
Dredge chicken in flour. SEAR in oil until golden. Remove.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Chicken is deeply browned on both sides (not cooked through).
AROMATICS
In the same pan, FRY garlic and red pepper flakes. Pitfall: Do not burn the garlic. You have 30 seconds max.
Garlic is fragrant and lightly golden.
DEGLAZE
Add chicken stock to lift the fond. Add cream and tomatoes.
Hot-pan splash: Deglazing can steam and spit. Pour slowly and keep your face/hands back.
Fond is lifted from the pan and incorporated into the liquid.
REDUCTION
SIMMER until the sauce coats the back of a spoon. Stir in parmesan (½ cups).
The sauce should be salmon-colored and thick enough to coat the back of a spoon.
FINISH
Return chicken to the pan. Simmer 2 minutes to warm through.
Chicken is heated through and coated in sauce.
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