I assume most of you have had meals that just…don’t work. I know I have. It’s always so disappointing! This meal was unfortunately one of them. By the time I was done last night, smoke filled the house as the detector started beeping, and my sauce reduced to the pile of shallots that I started it with. At least the protein was safe.
I wanted to make something using radishes. Radishes are so easy, they could basically go with anything, but I liked this recipe from Bon Appétit and decided it would be my inaugural radish dish. I admittedly don’t ever eat radishes but I bought them from the farmer’s market last Saturday with this meal in mind:
2 bunches radishes (about 20), trimmed and halved or sliced.
Fresh tarragon sprigs (for garnish)
Don’t you just love shallots? I love that they’re oniony, but not overpowering. I think they have a great flavor.
Anyway, here we go. Chop your shallot, slice your radishes, and sauté your chicken.
Sprinkle the chicken with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat (you can probably lessen the butter/oil if desired). Add chicken to the skillet and cook until browned and cooked through, 5 to 6 minutes per side, depending on thickness. Transfer chicken to plate; cover to keep warm.
(Everything was fine so far! Chicken looked great, I was ready to go)
Add the shallot to same skillet; stir over medium-high heat 1 minute. Add wine, then broth to skillet; bring to boil. Whisk in mustard and chopped tarragon; boil until sauce thickens enough to coat spoon lightly and is reduced to about 1/2 cup, 5 to 6 minutes. Stir in 1/2 tablespoon butter; set aside.
(that word: meanwhile.Doing more than one thing in the kitchen at once is hard!)
…melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add radishes; sprinkle with coarse salt and pepper; cook without stirring until radishes begin to brown, about 4 minutes. Continue to cook radishes until crisp-tender, stirring occasionally, 5 to 7 minutes longer.
(Here’s what happened: my radishes burned and my sauce reduced so much, only shallots were left. It was bad. Part of it was me not paying close enough attention; part of it was me halving the sauce recipe, which I shouldn’t have done; part of it was me just being sloppy!
Sort of saved the sauce by adding more wine/broth. Radishes weren’t saveable, though Matt enjoyed a couple half-burnt pieces.)
Serve chicken whole or sliced over rice. Surround with non-burnt radishes and pour only slightly-reduced sauce over plate.
Not much to look at. However, the sauce was really good (I added leeks too, by the way). I want to make the sauce again, the right way! Chicken was good, of course. No burnt radishes for me, thanks.
I recommend the chicken with the sauce. Try it! You can’t get much worse than reducing the liquid to shallots, trust me.
This helped me drown my burnt, reduced sorrows. Natural plating brought to you by melted vanilla bean ice cream and a rogue strawberry lying on the counter.
Next time you burn, or reduce too much, or just have an overall fail?
Eat ice cream. It’s a natural fail deterrent.
Question: What was the last thing you burned? Did you set off the smoke detector? At least I know it works!