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.
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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.