February Supper Club (aka Galentine’s Day)

Last night was Feb supper club.  I feel like I just did a supper club update, but the 9th was the only day we could get to work for everyone which is why we had it again so soon (not that I mind).  We decided to do ‘Valentine’s Day theme’, so everyone had to try and make something that was red,white and/or purple and it turned out really well.  I was a huge fan of last night’s supper club and it was a wonderful Galentine’s day celebration (Parks and Rec, anyone?).

I was kind of at a loss for what to make at first, but eventually decided on sesame seed chicken with raspberry sauce.  My mom used to make this chicken on occasion and I love it.   I think I even requested it for my birthday dinner once or twice.  I’m surprised I haven’t made it sooner.

I ended up making the chicken on Wednesday night because I wasn’t sure how long it was going to take and I knew I wouldn’t have a ton of time before Supper Club to get it ready.  It really isn’t too difficult or time consuming of a recipe, just a little more intensive than my standard of throwing chicken on a baking sheet, pouring some seasoning on top and cooking.

Sesame Encrusted Chicken with Blackberry Sauce 

Original recipe from Free Press test kitchen (couldn’t find a link online)

4 boneless, skinless chicken thighs or breasts, washed, patted dry

1/3 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg

1/4 cup milk (I used unsweetened coconut milk)

1/2 cup sesame seeds

1/2 cup bread crumbs

1/8 teaspoon garlic powder

1/8 teaspoon ground ginger

2 tablespoons butter

Blackberry Sauce:

1/2 cup raspberry preserves

3 tablespoons white vinegar

1.5 tablespoon sugar

1/8 teaspoon ground ginger

1/8 teaspoon garlic powder

Directions: 

Preheat oven to 350 degrees.  In three separate shallow dishes, mix the flour, salt and pepper in one; whisk together the egg and milk in another; and mix the sesame seeds, bread crumbs, garlic powder and ground ginger in another. In a large skillet, melt butter over medium-high heat.  Then dredge the chicken breasts in the flour mixture, then dip in the egg mixture then dredge in the sesame mixture, making sure to press down so the seeds and bread crumbs stick to the chicken.

The skillet should be heated by this time, so add the chicken breasts and sauté for 2ish minutes on each side or until they start to brown (you might have to do this in batches depending on how much chicken you want to make and how big your pan is).  Once the chicken is starting to brown, remove from the skillet and place on a baking sheet.

Bake for 15 minutes, depending on the size and thickness of the chicken breasts.  I made 2 rounds of the chicken, one with chicken breasts and one with thighs. I cooked the thighs for about 15, but the breasts cooked for a lot longer—prob 30-35 minutes.

While the chicken is baking away, heat a small saucepan to medium and combine all the sauce ingredients.  The original recipe actually calls for raspberry sauce, but I had homemade blackberry preserves from my aunt, so I knew I wanted to use those.  Heat to the boiling point and let boil 1 minute. Remove from heat and let the sauce cool slightly.

Once the chicken is done, drizzle the raspberry sauce over the top or put the sauce in a bowl and have everyone add their own.

*Note:  I generally am not a big fan of combining fruit with savory stuff, so if you are like me you might think about skipping the raspberry sauce, but DON’T because it makes the chicken.  The chicken is still really good on its own, but the raspberry sauce really does take it to another level.

Also, I was a little worried about making the chicken the night before, but it turned out fine!  I just reheated in the oven for about 15 minutes.

Other supper club eats were:

Ravioli bake made by Kristen (I think it was mushroom ravioli)

Baked Tomatoes with Parm cheese made by Al

Salad with the best croutons ever made by Jenn (I probably ate half the croutons off the top before we even ate dinner).

Chocolate covered strawberries made by Mer

And we had an appetizer of goat cheese rolled in cranberries also made by Mer:

I loved every dish and had seconds (and a few thirds) of everything.

I also ate probably 5 chocolate covered strawberries.  It was Galentine’s day after all!  Everyone knows calories don’t count.

 

Last but not least, I also made lemon bread with pomegranate glaze.  More on that on Sunday!

The best part was that Supper Club was at our apartment this month so we didn’t have to go anywhere afterwords AND we now have a very clean apartment

Have a great weekend!

Katie

1 Comment

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One Response to February Supper Club (aka Galentine’s Day)

  1. My favorite picture was the salad.

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