Crow's Chicken

Crow is one of my favorite Seattle restaurants. If you are a Crow fan, then you know the only thing better than their lasagna is their chicken. I don't normally order chicken when I am out, but Crow's chicken is pretty much the best chicken I've ever had so I pretty much order every time I am there.

When Greg and I go to Crow, and it's just the two of us, we often sit in the back bar next to the open kitchen and watch the chefs do their magic. They often chat with you and you can do your best to try in memorize their recipes. We really studied the chicken a few weeks ago and I attempted to recreate it. It wasn't bad for the first try, but I still have a ways to go before cracking the code.



I wrapped a piece of prosciutto around two chicken breasts. I added a little grape seed oil (much higher smoke point than olive or vegetable oil) to a pan on medium high heat and waited for it to smoke before adding the chicken to the pan. After 4 minutes, I transfer ed the chicken to a 450 degree oven. After five minutes I flipped the chicken and let it cook until it registered 160 on the meat thermometer (if you don't have one of these digital meat thermometers you should get one. For $30 you can take all the guess work out of cooking meat and eliminate under and overcooked meals out of your life). I let the chicken rest for ten minutes while I blanched the green beans and added chicken stock to the pan the chicken cooked in and reduced it by 3/4th's for a sauce.

Next time, I will reduce the heat on the stove to medium and the oven temperature to 400 degrees as the prosciutto was a bit over cooked and chicken was a little tough on the outside.