Our favorite Hollywood foodie is without a doubt Jennifer Garner, who regularly records cooking in her home kitchen, which she calls The Pretend Cooking Show.
Jennifer has never hidden her love for the kitchen goddess Inu Garten and here she cooks chicken dishes from her latest book. To make things better, she calls - or zooms - on Garten for help.
Spectacular TV show that we recommend ...
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@inagarten, my actual, true life friend (🤗♥️👯♀️), has written the cookbook that will fill your beaten up soul with joy and reinvigorate your relationship with quarantine cooking: ⭐️ Barefoot Contessa: #ModernComfortFood ⭐️. I find a new future family favorite with every flip through its beautiful pages. Oh, and Ina zoomed in to cook with me and didn’t even laugh at how harried I was, how I over browned my chicken breast (it was delectable), how unskilled I am at making things pretty—you are the best, Ina, thank you for Pretend Cooking with me! ♥️ Congratulations on the release of your book—it is everything we need! ♥️ . Barefoot Contessa’s Crispy Chicken with Lemon Orzo 2/3 cup AP flour Kosher salt and freshly ground black pepper 4 boneless chicken breasts, skin-on 1/4 cup canola oil 9 Tbsp European-style unsalted butter, divided 2 Tbsp minced fresh parsley 1 lemon, cut into 8 wedges Orzo Ingredients: Kosher salt and freshly ground black pepper 1 cup orzo 2 tsp grated lemon zest 2 Tbsp freshly squeezed lemon juice 2 Tbsp good olive oil 1 Tbsp minced fresh dill 1 cup (4oz) small-diced feta, preferably Greek . 1. Preheat oven to 450°. Bring 2 qts of water to a boil. 2. Combine flour, 2 tsp salt, 1 tsp pepper in shallow bowl. Heat canola oil plus 4 Tbsp of butter in a large cast-iron skillet, medium heat. 3. Dredge chicken in flour mixture. Place chicken, skin side down, in skillet and cook over medium heat WITHOUT MOVING — 12 mins. With chicken still skin side down, place skillet in oven and roast—10 mins. 4. Orzo time! Add 2 tsp salt and orzo to boiling water. Simmer uncovered for ~10 mins, until al dente. Drain. 5. Transfer orzo to a bowl and stir in lemon zest, lemon juice, olive oil, dill, 2 tsp salt, 1 tsp pepper. Fold in feta and serve hot. 6. Return skillet to stovetop, medium heat. Turn chicken skin side up, add remaining 5 Tbsp butter, and continue cooking 3-5 mins, until breasts are cooked through (130-140°). Off heat, sprinkle on parsley. 7. Divide orzo among four plates. Slice breasts crosswise in thick slices. Arrange one breast per plate. Add a little brown butter, some lemon, sprinkle with salt. 8. YUM. Yum yum.