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Pan Fried Chicken Carbonara

August 7, 2008

So I had a package of drumsticks in the fridge and was trying to dream up some nice way to cook them… It had been a while since we visited the grocery.  I saw that we had some bacon, some eggs, and said how about pan frying the chicken and topping it with a carbonara sauce? It turned out great and I only used 2 saute pans, which my wife loves (as it is less to clean… you know the rule: who ever cooks doesn’t have to clean).

chicken drumsticks, about 6 to 8

new potatoes, halved

bacon, cut into 1 inch pieces

Spanish onion, chopped

yellow pepper, chopped into large pieces

garlic, 4 cloves halved

kosher salt & fresh cracked pepper

olive oil

sauce: 1 egg, cup of half and half, tbspn butter, nutmeg, salt & pepper

Start by getting a large sauté hot over high heat. Liberally season the chicken with salt and pepper. Add
a glug of olive oil to the pan and sear the chicken on both sides. Add the bacon, potatoes, garlic, and onions around the chicken and let cook over medium heat for about 7 to 10 minutes. The potatoes should be small enough to cook through in this time. If not you may need to cut them into smaller pieces.  After about 10 minutes or so add the chopped yellow pepper.

Then begin working on your carbonara sauce.  I like to cook it in a small saute or sauce pan over low heat. Add your butter first and once it starts to melt add your cream and a pinch of nutmeg and salt.  Beat up one egg and add to the warmed cream, stirring constantly.  You want the heat just hot enough to lightly cook or heat through the egg… barely a simmer. The last thing you want is chunks of egg in the sauce… it should be a creamy mixture.

At this point your chicken should be cooked through. It and your potatoes should be a nice golden brown. Stack 2 drumsticks up on 1 half of the plate and pile the potato bacon mix on the other… then ladle some of the carbonara sauce over all of it. Enjoy.

3 Comments leave one →
  1. windygap96 permalink
    August 14, 2008 7:16 am

    sounds yummy! some how that rule about he who cooks does not do the dishes only applies with the men cook…what is with that?

  2. lindsay permalink
    August 17, 2008 11:20 am

    this is cool! we’ll have to give thema try. of course we have some terms to learn like what does it mean to “butterfly a chicken”? sorry we are novices 🙂

  3. vesperbistro permalink*
    August 17, 2008 2:17 pm

    Butterfly: simply put – split in half but only part way so the pieces are still connected, like a butterfly’s wings

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