In the Republic of Ireland, chicken reigns supreme as the most desired meat, making up nearly half of the average individual’s yearly meat intake. This might not surprise many as chicken is a remarkably flexible and cost-efficient choice of ingredient.
The subject of production quality has been a contentious topic in recent years, yet nearly all retailers now offer an option that guarantees improved animal welfare. Personally, I willingly spend a few extra euros each week in support of this, secure in the knowledge that I am consuming a superior product that had been humanely treated. Even after allotting this extra cost, budget-friendly meals can be conveniently produced for hectic homes.
A large chunk of my annual work involves the inception, trial, and perfection of recipes; for this article, appearances on TV shows, and the composition of cookbooks. Though it may appear grand from the outset, a lot of investigation and contemplation is put into every element. While these recipes ought to be handy yet upmarket and delectable, I remain adamant that they should be applicable. To affirm this, I keep tabs on the buying trends in retail stores and the popularity of recipes viewable online.
Being in tune with common refrigerator staples allows me to cultivate recipes that cater to our routine requirements. And this is where chicken comes back into the mix. It is the most frequently researched and bought ingredient among those who rely on my food expertise. With the vast variety of chicken types and cuts available, I find that chicken breast is the preferred option in Ireland, which I will be concentrating on today.
First on the list is a quick-to-make recipe, perfect for those pressed for time during the busy weekdays. Saltimbocca, as it is named, involves wrapping white meat in preserved ham and baking it, commonly seasoned with sage, and traditionally prepared using veal cuts. This particular recipe makes use of chicken breasts along with some Parma ham. Parsley, tarragon, or even basil could be used as substitutes for sage. The ham is crisped in a pan, then white wine and stock are added before it’s finished off in the oven. The rising steam from the liquid will keep the breast tender as it cooks.
Accompanying this dish, root vegetables dusted with flour will be slightly crisped in a pan. The sweetness of maple syrup combined with a dash of vinegar will add a sweet and sour aspect to the dish, adding depth to the traditional meat and two veg setup.
Here we have a recipe which is particularly appropriate for a relaxed weekend cook. Nashville draws its notoriety from its southern fried roots. To dodge any complications during cooking posed by bones, we resort to utilising chicken breast, transforming them into tempting tenders. The main trick is allowing the flour covered chicken breast to develop a sticky consistency, then giving them a second flour dusting and lightly frying them to achieve that familiar crispy shell that you might recognise from popular fast food variants.
While the seasoned butter may feel extravagant, it is indeed an essential part of this dish with the sliced bread being the traditional method of serving, its job is to absorb any leftover juices. Included here is a simple do-it-yourself pickle recipe, a customary companion you’d anticipate in the Southern states. The spice level can be reduced if you’re preparing the dish for children. These tenders are also delightful as a salad ingredient, tucked into a sandwich or diced and sprinkled over cheese nachos accompanied by tomato salsa. I find the thought of these combinations quite mouth-watering. It certainly gives our star ingredient, the chicken, a fresh perspective.