ジェニファー・ガーナーのインスタグラム(jennifer.garner) - 10月7日 06時01分

@アイナ・ガーテン, 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! ♥️
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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
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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.

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