Chicken is Ireland’s most popular meat, accounting for almost half of each person’s consumption of meat per year. This will not be a shock to many, chicken is one of the most versatile and cost-effective ingredients on our shelves.
The quality of production has proven a heated topic for debate in recent years, with almost all shops now providing a higher welfare option. I am happy to spend a couple of euro extra a week knowing I am eating a better product that had a better life. Even with this extra stretch, we can still produce low-cost meals for busy households.
A large portion of my job each year involves designing, testing and perfecting recipes; for this column, TV shows and books. While it may seem glamorous, plenty of research and thought goes into every element. While the recipes have to be functional, stylish and delicious, I believe the most important thing is that they are relevant. To ensure this, I track statistics of what people are buying in shops, as well as online views for recipes.
By understanding what ingredients people have in their fridge, I can create recipes that are relevant to our daily needs. Which brings me back to chicken. It is by far the most searched and purchased ingredient for people who follow my food. While there are countless types and cuts of chicken, the go-to in Ireland is the breast, which I will focus on today.
First up, I have a midweek recipe designed to bang in the oven when time is of the essence. Saltimbocca refers to the method of wrapping white meat in cured ham and cooking in the oven, often with sage and traditionally using veal cutlets. This recipe uses chicken breast and some Parma ham. If you do not have sage, some parsley, tarragon or even basil will work. The ham is crisped up in a pan before adding some white wine and stock and finishing in the oven. The steam from the liquid will keep the breast moist as it cooks.
As an accompaniment, simple root vegetables are dusted in flour and crisped up in the pan and the vinegar and maple syrup bring some sweet and sour to proceedings. A new vision for meat and two veg.
Secondly, I have a recipe more suited to the weekend. Nashville refers to the city of southern fried. Using the breast to create tenders avoids any cooking issues with bone involved. The key is to allow the chicken breast sit in the flour and gain a glue-like texture, before redusting and shallow frying to get that crisp coating you will be familiar with from certain fast food versions.
The seasoned butter is indulgent, but completely necessary, the sliced pan a traditional serving vessel to soak up any excess. I have added a simple home-made pickle recipe here, as it is what you would expect as a sidekick in the southern states. If you are cooking for kids, you can tone down the spice. The tenders are also lovely in a salad, a sandwich or chopped on cheesy nachos with tomato salsa. My mouth waters at the thought. Some new ideas for our chart topping ingredient.
