This chicken recipe is a little different. Usually boneless chicken pieces are flattened before cooking. But in this recipe we flatten trimmed, bone in, skin on chicken breasts to retain as much flavor in the chicken as possible. We liked the flavor and the way the food presented—each split breast piece covered about 2/3 of dinner plate. The photo below has two portions on one plate.
- Two bone in, skin on split chicken breasts
- Dizzy Pig® Shakin the Tree rub
- For the Green Peppercorn Sauce:
- 2 tsp Olive Oil
- 1/4 cup low sodium chicken stock
- 6 cloves roasted garlic
- 2/3 cup cream
- 1/4 cup beer (the rest is used to marinate the cook!)
- 2 tsp brined green peppercorns
- 1 tsp Dizzy Pig® Shakin the Tree rub
- Trim the rib bones from the split breast. These are too small to smash safely and there isn’t any meat on that side of the breast to speak of. You can do this with kitchen shears or a knife, and there is a line of fat along the side that makes it easy to see where to cut or slice.
- Take a flat heavy object and flatten the chicken breasts to about 1/2 inch thick. That includes the bones. Don’t be afraid and do both sides.
- Feel around the edges and remove any small pieces of bone that remain.
- Completely dry the chicken with paper towels, and season with Dizzy Pig® Shakin the Tree rub. We coated the chicken with a thin layer of seasoning, but feel free to use as much or as little as you like.
- Heat a couple tablespoons of olive oil in a large, heavy skillet. When hot, add two pieces of chicken, skin-side down.
- After about 4 minutes, or when skin-side is well-browned, flip.
- When other side has browned, remove from pan and place onto serving plate. Keep warm.
- Cook the two remaining chicken pieces the same way and reserve.
- Deglaze the pan with the chicken stock, scraping the bottom of the pan to get all the good stuff into the sauce.
- Add the rest of the ingredients in order, stirring as you go.
- Smash the roasted garlic cloves, stir and cook a few minutes until sauce is reduced to the consistency you want, by about 2/3.
- Pour immediately over the chicken and serve.