Remember how I said I was super sick of Greek food? Yeah, well, I’m over that.
I have improved the flavor of a simple pasta and chicken dish. You see pasta and chicken is pretty standard fare. Most people would add a creamy white sauce and call it a day. However, I always need to have 37 different flavors per dish in order to satisfy my highly demanding palate. This is why you see olives + tomatoes + onions + garlic + lemon zest + oregano + spices. Lots of yummy spices.
Right, back to the Greek Pasta with Chicken. Do you see all that brown stuff stuck to the bottom of my pot? It’s called “fond.” I live for it. Basically, it’s all the amazing caramelized loveliness that comes from the introduction of food to high heat. It’s the key to adding lots of flavor to your meals. Never let it burn and never waste it.
I like to brown my meat and veggies in an enameled cast iron Dutch oven (I love this reasonably priced one from Lodge Logic). If you try to do this with non-stick pans it just won’t work. Let the meat cook in just a little bit of oil until the pieces come un-stuck from the bottom of the pan. I know it’s kind of scary when they start sticking to the bottom, but just trust me, it’s supposed to happen that way. Once it’s un-stuck, flip it over and let the other side get some color on it. Then just dump a bunch of other stuff in…
…and gobble it all up. Easy peasey… lemon…squeezy. Yep, not going to erase that. I said it, so you have to read it. Okay, onward!
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