Monday, April 25, 2011

Chicken with Chipotle and Green Onion Gravy - Practice Makes Pan Sauces Perfect

I know it's Easter Sunday, but the show must go on. I was going to wait until tomorrow to post this delicious chicken with chipotle and green onion gravy recipe, but this week is so insanely busy, I wanted to get it up as soon as it was ready.

Nothing groundbreaking this time, just a simple exercise in pan gravy perfection. If I only had one day to teach someone how to cook, you better believe this archetypal sauce recipe would be one of the first things I'd demonstrate.

This entire procedure takes about 20 minutes, and the basic technique can be adapted countless ways. I usually avoid those yawn-inspiring, "Easy Weeknight Dinner" recipe lists, but this fits that description perfectly.

It's also a great random chicken recipe generator. You could make this same dish every Thursday night for a year, and by switching up the flavorings and spices, never have the exact same recipe twice. You can also recklessly rotate the starchy, gravy-absorbing side dishes, as this shines with any manner of rice, pasta, or potatoes.

Anyway, enjoy the rest of your holiday, don't eat too many leftover Easter eggs, and the next time you're looking for an easy weeknight dinner, give this chicken and gravy recipe a try. Enjoy!


Ingredients:
2 chicken breasts
salt and fresh ground black pepper to taste
1 tablespoon olive oil
2 tablespoon butter
1 tablespoon flour
3/4 cup chicken broth, or as needed to adjust thickness
1/2 teaspoon chipotle, or to taste
2 tablespoons minced green onions

View the complete recipe

51 comments:

texichan said...

chef john - i apologize if this is an oft-asked question, but i couldn't find any FAQ section to confirm nor deny that. i did find your amazon products page, but it's not quite what i'm looking for. i don't have a stainless steel pan (burned my last one to a charred, black death) and was wondering what sort of pan (brand, type, anything) you would best recommend that is good quality without being too expensive? i know copper core is reputed to be the best but they're always pretty pricy. should i suck it up and save up for one or can i get by on something else that is almost as good but cheaper?

Anonymous said...

All-clad

Anonymous said...

"Look at the shininess"

Anonymous said...

Eating spaghetti as I watch this...funny..did my mouth just water? :) thanks chef:P

JimmerSD said...

Hi John! Another great looking dish. I gotta tell you, that my wife turned up her nose when I read the title. I think the word gravy turned her off. It sounds thick and pasty. I recommend that you change the name to either 'sauce' or 'light roux'.

But honestly I've been making this sauce for her for years.

Chef John said...

I'll do nothing of the sort! It's a gravy! :-) btw, I've never considered gravy as having any negative connotations.

Asian Malaysian said...

The number of poulty mastectomies encouraged by this site is appaling. Is no one here into legs? That is a very nice gravy though. I take it the idea of adding the broth/stock cold is to avoid lumps like in your bechamel recipe.

Leandro said...

Chef, what can I use instead of chicken broth? Here in Brazil chicken broth aren't sold at the supermarket. Sometimes I take 4 to 5 hours and prepare some, but it's not easy to find the free time to do it.

By-the-way when cooking some beef gravy, are there any alternatives to beef stock?

Thanks!

Chef John said...

no great subs, look for powdered chicken or beef base.

Asian Malaysian said...

Leandro, if you have a pressure cooker, you may want to use the following recipe for faster chicken stock:

http://www.nytimes.com/2011/03/09/dining/09modernistrex.html

It has the surprising distinction of having obtained Michael Ruhlman's seal of approval (so you know you want it).

tapping technique said...

Lets face it! no one can deny the fact that this masterpiece is totally mouthwatering! 2 thumbs up! thank you for posting this.

Anxiety Cause said...

Very delicious to look at. Just thinking about the gravy really is mouthwatering. Chicken looks perfect.

Jeni said...

This is basically how I cook everything in my house, it's amazing as to how adaptable this technique is. Curries, stir fries, any kind of meat and using different liquids (or combinations) makes great variations. Try it with beer! I did last night!

vrinda said...

Hi Chef John
i tried ur chocolate mousse,thanx for the wonderful recipe,had posted in my blog http://www.reciperoll.com/
Chicken with green onion gravy looks superb,love anything with green onion flavor...Thanx again...

Leandro said...

Thanks Asian Malaysian, much faster than the recipe I use. I'm gonna give it a try this weekend!

Michael said...

chipotle? have you been hanging out with bobby flay? oh, wait...

Pantalone said...

I feel like my mouth is just about six inches away from the cooking action and the food ... ooops ... there are now teeth marks on my display ...

S/V Blondie-Dog said...

Hey Chef... are you certain that those are minced green onions in that pic and not capers?

I'm kindda partial to capers... especially since those come in a jar and I happen to have some in my pantry.

S/V Blondie-Dog said...

Hey Chef... are you certain that those are minced green onions in that pic and not capers?

I'm kindda partial to capers... especially since those come in a jar and I happen to have some in my pantry.

Steven K. said...

I didn't have quite these same ingredients, but what came out of the pan tasted really amazing. Diced red onion, minced garlic, crushed chipotle & italian parsley. And also a little marsala before the chicken stock. Chipotle + marsala = addictive. I've never tasted that combination together before. All in all, a successful experiment.

Chef John said...

nice!

blacksakura_ said...

Hi, I'm 17 and have to cook 4 times in the week (busy parents), but all I know how to make is chicken and rice, and pasta's.
Now I wanted to try this out, but I could only buy seasoned chicken breast, does that matter?
Also, where I live, Boullion, Broth and Stock, are all called boullion. I bought a pot with boullion and meat in it, and the directions said to make soup you had to put a lot of extra water in. Should I use the boullion pure or with extra water?

blacksakura_ said...

Thank you so much for the recipe! My parents are busy, so I have to cook for myself a lot, but the only things I really know how to make are super easy things like Pasta's and Chicken+Rice dishes.
So I was going to try this out. But because I am very new at this, I have a few questions.
1. I could only buy seasoned chicken. Does this matter? Will this ruin the sauce or the combination? It doesn't even say what it's seasoned with.
2. Where I live, boullion, stock and broth are all called boullion. So does how much does it matter what I use?

blacksakura_ said...

excuse me, I thought that my comment wasn't posted so I posted for a second time. I'll delete these in a minute.

Chef John said...

dont use seasoned chicken! and all those broths are the same basic thing. they will work.

djsunyc said...

chef john - i must say this is a great simple recipe. my variation was using chili powder instead of chipotle since i didn't have it. fantastic. you provide a good service for alot of folks and i wish you the best and hope you keep giving us these great recipes/basics.

Anonymous said...

Turns out this goes great with some pan fried butter beans: http://foodwishes.blogspot.com/2010/06/this-pan-fried-butter-beans-recipe-only.html

Anonymous said...

I made this last night, and I must say that not only was it the best chicken breast I've ever cooked, but it was also the best chicken breast I've ever eaten! Thanks for another insane recipe, Chef John.

Anonymous said...

Beautiful..
This would never work in a non stick pan or those fish grill pans, right? No fond, no sauce I guess

Marc Cooks Chicken said...

I love chipotle since I went to mexico , so obviously I will Try this recipe and maybe write a review on my chicken cooking blog :p thanks for the video !

Anonymous said...

Thank you, Chef John, for putting the joy back into cooking! Your blog is full of simple, delicious recipes. Cheers!

Anonymous said...

Great tutorial in minimal time. Love this. Do you have any suggestions about where to buy quality chipotle spice, or any other spices/small quantity? I buy spices from Trader Joe's, but their selection is limited.

Anonymous said...

OMG-Chef John...got a new stainless steel skillet for Christmas and did my second attempt at the Chipolte Sauce and I mean...this was "KILLER". I got and standing 'O' from hubby and and could just weep I'm getting this!! It's all because of you and your humor and skill and showing us the 'correct way' you are a wonderful teacher (I even knew too take a little more time cooking the flour until it had the smell)! I can't thank you enough - I'm hooked. :->) Jan W

Chef John said...

thanks!! tell your husband he's a very lucky man ;)

Anonymous said...

I didn't know what I was going to cook tonight so I went to you the one and only Chef John and now I know what I am gonna cook. Thanks again! This looks so good! I always enjoy your recipes!

Anonymous said...

Oh yes and 1 question. What kind of chipotle should I use? Chipotle pepper, chipotle salt, chipotle flakes? I never heard of it before. Thanks

Chef John said...

get the dried ground chipotle powder

Timmy said...

Chef John, I've just discovered your blog and this is the first recipe I've tried. Awesome stuff. The combinations are endless and it is definitely a great recipe for me to practice pan sauces. Thanks!

sherrybaas said...

Hi Chef John,
im in Nigeria. In Africa and i used to think i didnt know how to cook before i got married. my husband thought so a little.
with you, i am able to shine with your "shininess" i must say, u saved my marriage. you sure did!
thanks ;)

sherrybaas said...

Hi chef John,
i watch ur videos and they are to die for. i used to beg my sister to show me how to cook stuff and she would just refuse.
Guess who's doing the asking now chef!
yep. she is.
all thanks to you.

Anonymous said...

what is the best alternate ingredient for the chipotle?thanks!ˆˆ

cookinmom said...

I bet this would be great with fresh terragon!!!

Steffan Thompson said...

I just made this recipe and it is delicious. Most definitely the best gravy recipe ever!!! You're going to love it! Why aren't you cooking this yet:)

Benny Be said...

Chef John- Could you please tell me if this gravy sauce would work well if i was to use a cast iron skillet, thanks!

Chef John said...

sure!

JSpangs said...

I want to make this but in a greater quantity. After cooking the first 2 breasts, should I add another tablespoon of oil to the pan before placing in the next 2 breasts? I'm assuming I should then double up the gravy ingredients as well?
Thanks Chef John!

JSpangs said...
This comment has been removed by the author.
Chef John said...

Play it by ear. If it looks like you need more, add more! Yes double sauce I think.

Stephanie Caza said...

Just made this recipe for supper tonight and it was so good... Everyone at the table LOVED it, teenagers and the hubs!!!!! Was even told to keep it on the menu ;). Thanks for yet another staple in my kitchen!!!! Love your recipes and tutorials Chef John!!

Unknown said...

OMG. So simple. So warm. So good on a cold night. My family loves me. I love you.

Thomas Jones said...

any ideas for a vegetable side dish to go with this?