Download Cooking for Two 2013 by Editors at America's Test Kitchen PDF

By Editors at America's Test Kitchen

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Many recipes call for sautéing some onions after the chicken is browned and taken out of the pot. Tasters approved of the onion but commented that a modest amount of the onion’s pungent flavor was enough to balance the sweetness of the tomatoes. Garlic is usually added next; we sautéed it briefly to bring out its flavor. To deglaze the pan, we relied on dry white wine. Both crushed and pureed canned tomatoes produced a thick, sweet, overbearing sauce reminiscent of bad Italian restaurant food. Canned diced tomatoes, though more promising, presented the opposite problem: Even when drained, they contain a fair amount of liquid, and the resulting sauce was too thin.

Tie legs together with kitchen twine and tuck wingtips behind back. 2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breast registers 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breast registers 160 degrees and thighs register 175 degrees, 25 to 35 minutes. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. 3. FOR THE PAN SAUCE: While chicken rests, remove all but 1 tablespoon fat from skillet (handle will be very hot) using large spoon, leaving any fond and jus in skillet.

Stirring in a couple of teaspoons of flour with the tomato paste thickened it even more—now the sauce coated the chicken without overwhelming it. Reducing the braising liquid for just 2 minutes after removing the chicken from the pot perfected the sauce’s consistency and intensified the flavors. Whole niçoise olives appeared in nearly every recipe, and we liked their distinctive flavor. Though they’re less authentic in this dish, kalamata olives are often easier to find, and we found that they made a good substitute.

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