Tuesday, 29 April 2014
Easter Dinner Part 2 - Veal Piccata without Veal but with Chicken
Do you have a grocery shopping routine? You have a great recipe you would like to cook that day and the only thing you need to do is get the ingredients. So when you are at the shop, the first thing you do is have a look at the main ingredients, for example the meat. If they don't have that specific ingredient, the ingredient which is essential in your dish, then you go for option 2. Your backup recipe.
Well, MrBehomeforT (bless him) got all the ingredients for this beautiful Veal Piccata from Emeril Lagasse (on the food network website), and then he had a look whether the supermarket had some veal left. They didn't. Nor did the butcher. Righto, well, I guess we will have to use something else then. Chicken Marylands? We'll give that a go.
The truth is that you cannot simply replace a main ingredient in a recipe and not change the recipe based on the type of meat used. In the Veal recipe, the veal is briefly cooked and then added back to the sauce later on. Veal doesn't take a long time to cook at all. Chicken does. Nobody wants raw chicken.
Therefore, you need to adapt your cooking time and you may have to add ingredients later or earlier. This recipe uses fresh lemon and capers. Both are ingredients with a very strong flavour. The longer you cook them, and the more the sauce reduces, the stronger the flavour is.
In this recipe, if you use chicken marylands like I did, make sure that you do not add the lemon and capers too early on (I have taken this into account in the recipe below). However, if you use veal, like the original recipe does, it is better to follow the recipe on the website of the food network.
1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon pepper
2 chicken marylands
some vegetable oil
half a pack of butter (you can use less if you want)
1 cup dry white wine
1 cup chicken stock
2 garlic cloves, crushed
1 lemon, in slices
2 tablespoons capers, drained
a handful chopped pasley, or more to taste
Combine the flour, the salt and pepper and combine. Toss the chicken into the mixture. Heat some oil in a medium to large skillet until very hot and fry the chicken. Add some of the butter so the chicken will get nice and brown on the outside. Also add the garlic
Remove the chicken from the skillet and add the wine. Cook for a few minutes until the wine has reduced a bit, and then add the stock. Put the chicken back in. The original recipe tells you to add the capers and the lemon now. Don't do this. You will need to cook the chicken for at least 10 to 15 minutes before adding other ingredients. You may need extra stock. You don't want the liquid to disappear. Let the chicken simmer away for 10 to 15 minutes and then check whether its almost done. You may need to allow some extra time, depending on the size of the chicken.
Once the chicken is almost cooked, quickly remove from the pan and add the lemon slices, some extra butter and the capers to the sauce. Stir. You can also add some parsley. Then put the chicken back in and cook for an additional 5 to 10 minutes, until the chicken is done. Have a taste. You may want to add some lemon juice or extra capers, depending on the flavour. The lemon and caper flavour should not be too strong.
Serve the chicken with a generous amount of the sauce and some fresh parsley. We ate it with bread to soak up the lemon butter sauce. Yum!
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