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"Steamroller" chicken.

"Steamroller' chicken

A thrifty cook, Bob Peterson buys wholebirds and bones the breasts himself to make a specialty dish he calls steamroller chicken. The breasts--with a portion of the wings attached--look considerably flattened, and so the whimsical name.

The breasts are the entree following aboil-as-you-watch pasta dish Mr. Peterson serves his guests at a comfortable cooking island in his Seattle kitchen. He reserves legs and thighs for family meals; chicken carcasses go into a stockpot.

Bob Peterson calculated that purchasedboned breasts cost as much as the whole bird. But if time is crucial, you can buy the breasts boned--minus the wing joint.

As the water comes to a boil for the pasta,heat the oven to finish chicken.

Pasta alla Puttanesca

1 cup salty black olives, rinsed andpitted

1 can (2 oz.) anchovy fillets, rinsed,patted dry, and diced

2 tablespoons drained capers

1 can (7 oz.) solid-pack tuna inwater, drained

3/4 cup chopped parsley

Tomato sauce (recipe follows)


1 pound dry linguini or vermicelli

In a 10- to 12-inch frying pan over mediumheat, combine olives, anchovies, capers, tuna, parsley, and tomato sauce; cook until hot, stirring occasionally.

Meanwhile, in a 4- to 5-quart pan, bring 3quarts of water to a boil on high heat. Add linguini and cook, uncovered, until tender to bite, about 10 minutes. Drain pasta well and mix with sauce. Serve in bowls or wide soup dishes. Makes 8 servings.

Tomato sauce. In a 5- to 6-quart pan,combine 1/4 cup olive oil or salad oil; 1 medium-size onion, chopped; 6 cloves garlic, minced or pressed; 1 teaspoon each dry basil and dry oregano leaves; and 1/2 teaspoon crushed dried hot red chilies. Cook on medium-high heat, stirring often, until onion is slightly browned, about 10 minutes. Add 2 cans (1 lb. 12 oz. each) pear-shaped tomatoes with basil; mash to break up pieces. Boil on high heat, uncovered, until reduced to 3 cups, about 30 minutes; stir often.

Steamroller Chicken

4 whole chickens (about 3 lb. each)or 4 whole chicken breasts (about 1 lb. each), boned and cut in half

1 tablespoon coarse ground pepper

About 1 teaspoon salt

4 tablespoons (1/8 lb.) butter ormargarine

1/4 cup each lemon juice and regularstrengthchicken broth or water

With a sharp knife, cut off chicken legsand thighs; reserve for other uses. With your hands, force chicken wings back at shoulders until wings pop loose in sockets. Following steps 1 through 4 at left, cut breasts and wings from carcass. If desired, lay breast halves skin up; trim edges slightly to even shape. Sprinkle chicken on all sides with pepper.

Sprinkle about 1/2 teaspoon salt into a 10- to12-inch frying pan on medium-high heat. Fill pan with 1 layer of breasts, skin down; cook until browned, about 3 minutes. Turn over breasts, add 1 tablespoon butter, and cook until browned, about 3 minutes. Transfer browned breasts, skin up and in a single layer, to a 10- by 15-inch baking pan; scrape drippings over the chicken. Repeat steps until all breasts are browned. (If done ahead, you can let chicken stand at room temperature up to 1 hour.)

Put breasts in a 400| oven and bake untilno longer pink in center (cut to test), about 6 minutes, or 10 minutes if cooled to room temperature.

Stir lemon juice and broth into the fryingpan. When chicken is baked, lift from baking pan, add drippings to lemon and broth mixture, and bring to boiling on high heat; stir in remaining butter. Pour into a small bowl. Put a piece of chicken on each dinner plate. Offer pan sauce to spoon onto chicken. Serves 8.

Photo: Guest gets recruited (right) to helpserve first course of linguini mixed in a tomato sauce with tuna, olives, and anchovies. Party group enjoys pasta at kitchen island (far right) while chicken finishes in the oven. Then they abandon the kitchen for the dining room and main course

Photo: First he browns steamroller chicken,then Bob Peterson completes the cooking in the oven. Serve chicken (above) with pan-dripping sauce, pear-shaped tomatoes with basil garnish, and green beans

Photo: How to "steamroll' a chicken

1. Lay bird breast down.Remove legs; reserve. Cut wing joints free at back; do not cut off wing or pierce skin on other side

2. To free meat, slipsmall, sharp knife along ribs down to the keel. Also cut flesh from wishbone. Do not pierce skin

3. Turn chickenover. Cut along the keel to separate breast half from carcass

4. Cut off wing at the secondjoint, removing wing tip. Repeat these steps on remaining breast half
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes, includes recipes for pasta
Date:Feb 1, 1987
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