Chicken and broiler recipes
Chicken is the most popular weeknight meat for good reason: breast fillets pan-fry in 6–8 minutes per side, mini fillets even faster, and a whole bird looks after itself in the oven. In these recipes chicken takes the lead in pasta, stir-fries, soups, salads and oven bakes.
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Three things decide whether chicken stays juicy: a properly hot pan, turning it only once, and resting the meat a couple of minutes before slicing. It is done at 74 °C in the thickest part. If it does dry out, a sauce will rescue the plate — soured cream, tomato or coconut milk all work.
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