Fancy Name, Easy Dinner! Creamy One-Pan Chicken

Okay, folks. Look, I'm doing something a little bit different, right? Look, in my own feed, I'm seeing everybody on the internet that have anything to do with food. If you're making this chicken, you know, I think it's called Chicken Apoie or something like that, right? But I'm going to go ahead and rename it and put my initials in the front of it and call it AB's Chicken Apoie. If I'm not pronouncing it right, you guys let me know down in the comment section below. I do not want to over-talk it no more than I am right now. So let's go ahead and get it. All right. So first thing we're going to do is I'm going to go ahead and, you know, start working with my chicken, right? Now, I elected to go ahead and use, you know, boneless, skinless chicken thighs. As you guys can see, we got a little bit of fat, you know, on here, right there. That's fine. If it's excessive, I'm going to go ahead and, you know, cut it off. Just to give you an idea, you guys come on in here. Come on. Right. I'll just put this right here. And what I'm going to do is just scrape it kind of like with my knife and just cut it. You know what I mean? If we can get rid of some of it, that's cool. But right now, don't forget, this really be like the flavor too, right? So just take this and do that. Plus, you know, I'm on camera with it. I want it to look proper. You know what I mean? Look good, but I still want it to taste good also. So I'll just cut off anything that's excessive, hanging off the side, right? Now, again, I've already washed these and cleaned these. You know what I mean? I've already patted them dry. They've been sitting up for a minute. You want them to be at room temperature too, folks. We've got to get in the habit of just taking our food and making sure all of our meat, especially, is at room temperature. That way we can cook and then everything will be more to the time like it's supposed to be. When you put it in cold, that's where you got a problem. Now, I ain't going to take up no more of you guys' time. Let me just go ahead and get this clean and then we'll move over to the next step. Okay. So what you're seeing right now is look, they've already been trimmed. This is enough trim. I leave a little bit on there. You know what I mean? Because we do want to have that flavor, right? Now, if you guys can see from here, from my, you know, where I grind my pepper, all of this right here, that's everything I use just for the chicken. And then the rest of the ingredients, if you guys look over this way, this would be for the cream, you know, the cream sauce, right? So this is all, that's why I like to do it this way. And then don't forget the full ingredient list is on my website. That's smokingandgrillingwithab.com and that's W-I-T-A-B.com. Now, you guys come on over here. Let's season it up. Because I'm dealing with raw chicken, you guys, you know, like it's going to be a little bit of like a brain, you know, something you got to like work out. One hand is going to touch this chicken. The other hand gets to touch, you know, everything I need, right? So I'm going to be using my SPG. This is my salt, pepper, garlic. Look, it's already blended and it's just right. So what I'm going to do is I'm going to just hit it like this. You guys can see how it is, right? You see that? You bring that over there and then underneath the bottom, just like I call this the core spot. And then I use smoked paprika, you know what I mean? So you can see I put some on here. I need to be recording it so you guys can just see it. Smoked paprika does have a taste to it. You know, you get a nice smoky, you know, flavor from it, right? I just want to show you, now this is a properly seasoned, you know, boneless, skinless chicken thigh, right? So I'm going to just take this and put this over here. Now, what I'm going to do is I'm going to go ahead and line these out just so you guys can see. And remember what's key about what I'm doing is I'm using one hand to touch, you know, touch the chicken. All right. So you guys can get a close-up picture of it. Look, it's on my website. This is my SPG. Thank you for all you guys have been buying this. You guys have been like knocking this out the park, right? So again, let's go ahead and hit it right here on the top. Now this, this is the side, I call this the side, like this the one that we photographed, right? So I usually start searing everything down on this side first. That way, I turn it upside down. You know what I mean? So when I do it that way, because look, the way my brain sees it is this right here, the smooth side, this is the top, right? So I usually start here first, right? Now I'm going to come with my paprika. You don't need a whole lot of this. You know what I mean? This right here gives it a nice color, but most of all, it gives it like a little bit of a nutty, smoky flavor, you know, flavor to it. Now we just flip these over and this texture side right here is like the way I like to finish, right? So this time I look, since I have the paprika in my hand, I'll start with this first. Look at that right there. Remember you must season folks. In the ingredient list, which is on my website, I done already told you guys that. You see, I got SPG stands for salt, pepper, garlic. When it comes to the garlic, you know what I mean? That's, it's just all been pre-blended and everything. This is like the right mixture for it, right? But let's talk about the pepper. You see this right here. If you guys do not have a, have my seasoning, you know, right here, go ahead and use this right here. And then we do it. And again, it's on my website. I give you guys all the measurements of what I need, you know, what I need. Usually I'll mix everything in a bowl. Then you can go ahead and put it on there. But if you got that, this right here, this right here is fire folks. Now, listen, this was a step that I wanted to say was key, right? Usually when you season, you got to let it at least sit on there. We call that the marinade, right? So I'll let this stay on there just for like about six, seven, eight minutes or whatever. Meanwhile, I'll come over here. I got my cast iron. What I'm doing now is just heating this up, you know, cause it's cast iron folks. And this is a nice heavy one. This one right here. Listen. So we wanted to spray it as it's doing that. I'm going to be using avocado oil. I'll go ahead and put some of this in here right now. I'm gonna probably put a couple of tablespoons in here. You know what I mean? Just put this in here and let this get nice and hot. You know what I mean? I'm using avocado oil because it really, what I want to do is I want to sear it. And don't forget, this has been stretched out, cleaned and all of that. So it's not as thick. So this is going to go real fast, right? Then I take myself a tablespoon of butter because the butter is going to be protected by the olive oil. If you guys don't have, excuse me, by the avocado oil, if you don't have none of that, it's okay to go ahead and use, you know, uh, extra virgin olive oil or whatever cooking oil that you want to use. This stops it from being, you know, brown. Now, if it starts turning brown with the oil in there, I mean, you got it way too hot. All right. Now I want you guys to remember in the beginning, I talked about how I like to start, right? There really isn't no right way or no wrong way. Only thing I suggest is if you start off on the smooth side, put all of them down smooth side down first, right? If you start off on the rough side, which I call the bottom, you know, start them that way. For me, I like to do the smooth side first. So I'm gonna go ahead and just add this to it. Just like that. We put this over here like this. Now remember my chicken is already at room temperature, but it's still a little cooler, right? So this will bring some of my temperature down inside of my skillet. Here's a little bit of approach here. Once I put it in there like that, what I do is I adjust my fire down there and I start to come high, right? Now we got extra virgin, I mean, excuse me, we got avocado oil, you know, butter. It's not going to really stick, but if it kind of like give it a little bit of a once you can push it and tap it one time and it moves, it's time to flip it over. At least we can check it then to find out if we got the color that we're looking for. Okay. Now this process right here, if you've got like a medium high flame underneath the bottom of it or close to high, this only takes about three or four minutes, right? I'm going to say about four minutes. So let's look at the bottom. Oh, and this, let me show you this part. You see, I can move this around. Nothing sticks to it. It done already released itself. So we'll just pick up this one. You see that right there? That's what you want. Now, when I flip these over, I'm not trying to cook these all the way, right? So if I went four minutes on the other side, I'm only going to go three minutes on this side. All right. So let's look at the bottom of this one. Look at that right there. Look at that color, right? We're not worried about as it cooked all the way through, but we're going to cook it a little bit more. Look at that. That's what you want. Now, this is chicken done right folks. That one, I'm going to leave that on just a little longer for the color. But look at that. You guys can see the difference. This is ready. That could have just a little bit longer, but that's okay. Look at this right here. All right. Take that. I'm going to drop them over there. Get it nice and hot. Now I want you guys to pay attention to this. Look at all of the fine that's in the bottom of my pan right here, of my skillet. Yes, sir. I'm using avocado oil. So, you know what I mean? The smoke point a little bit higher. That's why I got it up. I'm going to leave it like this because we want to go ahead. I'm going to show you the difference when you get it nice and hot, right? So I got that going. Set that off to the side. Now I'm going to take these and we're going to do the same thing. All right. Look at that. Okay. So I done pulled the second batch off. I got them all here on this plate, right? You see that right there? Look at the color. I was getting ready to say something slick like don't hate, but listen, the purpose of this video is to show you what it should look like. And to be honest with you, this could have even been a little bit darker. That dark, when you see that little char and all of that, when you frying or however you're using the pan, that right there is the flavor, folks. It left a lot of fun in there also. So I'm going to put this over here off to the side. And those are good, uh, paper plates too. So everything that you, you guys are not going to be able to see it, but when I pick this up, cause you know, it's going to have time to rest, right? So some of the juices is going to come off. All of that goes back in juices and all. All right. So now let's go ahead and work with this shallot. Cause we getting ready to go ahead. What I did was since I'm using cast iron and it holds heat real good. This is something that I could have done earlier. You know, while that was in there, you know, working, I should have just went ahead and got this, you know, ready, but I'm going to go ahead and do it now. I turned my fire off. It's just better to try to cool naturally. All right. So I turned my fire back on. Let me see if I can move this. You see, I'm kind of like low. That's like a little medium frying to me. This is my super burner. You know, my biggest burner is always in the middle, right? So now I'm going to take this. Let's get ourselves a tablespoon and we'll go ahead and start to let this melt. You can see it held the heat real good. It's been all while I was prepping everything else, right? So this is fine. I like to use a square is wooden spoon folks. Cause the anything that act like it don't want to come up off the bottom, we're going to get it to come off the bottom, you know, with a little bit of back and forth, right? So we got this going right now. Check this part out. Now let me get my knife. What I'm gonna do is I'm gonna bring my check it out. Look, we're going to go ahead and start out always. No matter what, I know it's a salad, but we're gonna go to shallots. You got to let me know down in that comment section below, do you guys cook with shallots? You know what I mean? After just tasting the profile from the shallot, I know we do onions, green onions, you know, yellow, white, and all of that. What do you think about having the shallot, you know, as a replacement now, don't let the color fool you. We had a lot of fun in here. Don't forget. We use, we, we use paprika and I mean, so that's where we get that brown, reddish tone from. Now, the reason I'm scraping all this over together, because if you've been following me, you know, I tell you guys, I like to go ahead and put when it comes time to the, for the garlic, right? If I'm gonna mince this, I want to put it on top of something so it doesn't, you know, burn, right? So I do it like this. That's good. Now we reload. Man, where were these? One of my grandmama had me, you know, mincing, just mince, be quiet and mince. All right. All right. So now we got that in there. Now I'll let it go ahead and hit the heat, right? Again, all of this, the shallots and everything to help pick up anything down here on the bottom, but we're not done yet. And I got this on low. I want you guys to look over here. I got it on low because I don't want nothing to burn, right? There we go. You can smell it right off the back too. It smells incredible already. Just, just a little bit. Now for the fresh cracked black. Let's go ahead and get that in here. Now for all my new people, listen, I'm cooking on low. You can see like that. We safe now. Low is going to be your best friend. It's going to take us longer to get there, but to slow, ensure that we don't burn nothing. And look at that right there. Oh man, it done picked up all of the flavor. As I'm running this off the, you know, down on the bottom, I can barely, yeah, all that little grit and all of the fine. This is it right here. Right. So next we're going to come with the W sauce. Then we're going to come with the Dijon mustard. All right. Once I got everything incorporated, now I'm going to go ahead and raise this up a little bit. We want to be on like a medium flame. Reason being, we're going to add our stock to it, right? So I'm going to add that to it. And what we want to do is get this to, you know, come back up to a boil, right? Really it's going to be a simmer, but we got to start somewhere. Okay. So you see how I came up to a simmer? Look, then I adjust. I want to keep it at a simmer, right? Remember we got the square edge. Look, now I'm going to run it down here on the bottom as I move this back. Oh, it's smooth like glass folks. That broth, when you finish it off, we got the acidity from the, you know, from the shallot, you get a little action from the, you know, garlic also, you know what I mean? But once you get it hot and it starts to boil or simmer, you know what I mean? You run it like this. This is ready, man. Can y'all see that? All right. So I let it simmer for about three or four minutes, right? Look, look at that right there. I'm going to raise it up just a little bit. Let's go. Just a little bit. You see that right there? That's perfect. This right here gets everything to bloom together. Sometimes you hear me use the word like everything merry, you know what I mean? But I can tell you right now, just from what I'm smelling, I know this is ready to go. Next, just a tad bit. Let me come over here and let me go ahead and measure out, you know, a cup of this heavy whipping cream, right? I usually don't play with these type of measurements. You know what I mean? I see other YouTubers, you know what I mean? Or people that are teaching, they'd like to do everything and, you know, fly from the hip. But when they say one cup, I like to do one cup. There it is at the top. We get down in here. We want to go one cup. There's a reason why I come up with these measurements. Okay, now I got the cup. This is shimmering nice. We just go ahead and add this. Matter of fact, I'm going to move that there. Remember I talk about having the right tools for the job? Look, this don't really work, right? Once I get through and I come in here, you know what I mean? You can see that it left a little bit of it. So like I said, I wanted one cup. I try to get all of that. That's the purpose of measuring. I'm going to raise my fire up a little bit. And now we just incorporate. And notice how I changed my tool. Now we work with the, you know, the rubbers faster. Now that I have that simmering, I'm going to go ahead and take my parm. And the other thing you're going to need right here when it comes to get parmesan is you just need like a half a cup. Don't overdo it, folks. And I'm going to show you a little bit of tricks so they don't clump up or nothing like that while you're doing it, if you guys don't already know. So let's just go ahead and grade about a half a cup, maybe a little bit more. Now we just took it out. For some reason, I'm always grade more board than I need. Right. So here we go. Come over here. This is a great recipe for anybody that's new. You know what I mean? This is like if you like step up, this will be like the next notch. You got a couple of things doing, you know, you're working on at a time. Now you get your time and right in the kitchen. Right. So with that being said, look, I'm going to go ahead and just start adding a little bit of this to it and a little bit more to it. And that's it, folks. Don't overdo it here. Right. I'm going to turn my fire down to like super low, which I just did. Right. Normally, when I add parmesan, I usually cut it off. But because we're going to continue to cook, we just want it super low. Look at it. It's going to thicken up and get nice and creamy. But look at out here when I put it like that, see how it traces me. OK, so I just put in some time and I get into a groove, folks. I got to record everything. I got it. At least I did catch myself. And now I'm going to put some of my SPG in here. You don't need much. There's about a half a teaspoon. Right. Come back with the right tools. And then we incorporate. Now, this right here has been simmering like somewhere right around four or five minutes. Right. What I'm doing now is you guys don't see it, but I'm grabbing my tester spoon. What I want to do is I want to taste it. Right. Just a little mix. Let me turn this down a little bit. All right. There we go. And now once I taste this. Oh, look at that. If you need to make any adjustments, this is where you would do it. I can tell you now. And here's where we reintroduce, you know, our chicken. Right. So when I put it in here like this. Oh, something I should have said when I make this, you know, I mean, I think it's cool for you all to have some type of, you know, covering for it. If you don't have a cover for it, like a lot of people don't have one that fits the cast iron skillet. So you guys can use, you know, foil. Right. But right now I'm going to get this as much chicken in here as I can. And I mean, because I don't want to make a second batch. All right. Like that. All right. You I wasn't joking. I got to go in there. That's all the flavor. Right. So just want to get it all. We don't want to throw nothing away. Right. So now I just move this around like this. And then what we're going to do is we just try to make sure all of it has been coated at least once. Even if you've got to flip it over, that is OK. And I mean, in this case, because I overcrowded not for cooking purposes, but I put as much as I could in here. You see how much easier this is to just flip it. So you got to do whatever works best for you. And you know what? Let me address the elephant in the room, because people are going to ask me, hey, could I use a drumstick or you can use anything you want to even, you know, half a chicken. A couple of the videos I watch, that's how they did it. You know, they like spatchcocked it. If you didn't know what that is, you guys can do a search on my channel. You know, I mean, for spatchcocked chicken, it's the way you cut it. It cooks much faster that way anyway. It starts with a whole chicken. All right. So now I talk to you guys about having a lid. Look, mine has a little spout, going to let some out, but I'm not going to rely on that. I still want to bring it over here just a little bit. Right. So we'll let that work and this right here work. That's what I mean by when I say I want to let it vent. Right. And I'm going to just stay on here for about maybe six to eight minutes. I'm going to probably go seven minutes and I'll test it. One of the things you're going to need is this right here. Now this is chicken thigh. You know, 185, you can take that temperature. You know what I mean? 165, chicken is done. But I would tell you 175, 180, and these would still be super tender and super juicy. I'll see you guys in just a minute. I got the run in my mouth. Right. So let me grab my temp. Let's check it. Put this in. Oh man, that's super tender. Man, that's ready. It went to 182, 175, 187. That's good. 185, you're still good. You're in the game. To be honest with you, like I say, when you use dark meat, it could take it. Right over here, where we at? Yeah, all this can come out. 190. Let me go ahead and turn this off. Yeah, 193. Now why is that one moving so slow? Oh, there we go. Oh yeah, this chicken is ready. Now look at this one piece right here. It say 157. I'm going to move this to the center. Right. But first of all, we're going to take these out. You know what I mean? That'll be this piece that didn't really temp the way I wanted it to. Right. Now you guys have seen this right here. Let's go ahead and talk about it. You see that? You know what I mean? You got to have that roasted garlic mashed potato, right? So let's take this and bring this over here. And we just put that right there over the top like that. I'm going to pick another one of these. You know, I like them, the ones that look the best. Right. So look, look at this right here. We put this right here on top. Right. That right there on top of that. I know y'all right now, you fiending. Now I'm going to take these other two that are out. Okay, folks. So look, yummy. Now I keep tasting that. I keep hitting the spoonful of the gravy. You know what I mean? That's already on fire. I'm going to show you just how easy it is. Excuse me. How soft and tender it is. Look, I can't even get it to come up. Right. So I got to use it just to separate it. Right. Look, maybe I'll do it like this just to pull it. So you guys can see it really shreds. Now this will be good whether you guys have rice or mashed potatoes and, you know, whichever one might even be fire with, you know, with the rice. Right. But all that talking I'm doing, you guys see that? Come on in here. Come on. Come on. Look at that. Look at that, folks. I hope the camera picking it up. You see that right there? I ain't going to do it to you no more. Check it out. Bon Appetit. Hey, big ups to them viral videos. Maybe I need to pay a little more attention to it. All right. This is fire. I saw this last week. This is apparently, this is something that, you know, people have been making for a while, but right now it's just going viral. You guys can hit all of your socials. You can see it. You know, just about everybody has made it. This is my third time making it within the week. You know what I mean? It's real, real fast to make. You know what I mean? Don't forget the full ingredient list is on my website, SmokingTheGrillerWithAB.com. And don't forget that's W-I-T-A-B.com, right? So let me know down in the comment section below. You know what I mean? Is it anything that you would have liked to see me to have put in here? I'm going to give you one thing that I would like to do. You know, the next time I make this is, I'm going to go ahead and get some mushrooms and put this in here also. So listen, the sky's the limit. I love to see what you guys are talking about. And with that being said, listen, I'm going to hurry up, right? If you're new to my channel, let me just take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there. There's a channel out here to simplifying these recipes and taking the mystery out of cooking. And you know what, folks, you just had it. AB's Creamy Chicken Au Poivre. I'm out. Peace.