This may be one of the best chicken dishes i have made. Did it a bit different this time, i fried the chicken as usual, in dairy butter, with salt and pepper, on high heat. I did that this time, but turned the heat down a bit, then put a lid on the pan. I've noticed now that when you put a lid on the pan, the heat rises in whatever you're cooking. This in turn cooks it faster, meaning it won't dry out so easily. I checked some pieces with the thermometer, and when about 80C, i turned the pan off and waited 5 minutes. Then, the liquid in the bottom of that pan, which is of course then chicken stock, tasted amazing. Ususally i don't see much to that, because i leave the lid off, this makes most of the moisture evaporate.
So i added all of that liquid with the chicken to the tomato sauce (with onions and garlic fried in oil), and sour cream (yes, that ^^), lots of basil and salt and pepper.
Also made homemade pasta again, second time i tried now. Just mix 125 grams of flour (mix wholegrain with all purpose if want more healthy) with 2 eggs (they say 1 egg and 1 egg yolk, i use 2 whole eggs), and salt. Just mix it with a spatula, then a strong metal spoon. Can use hands, but it gets very messy. When it's a tough lump, add a bit more flour. Wash hands and get a clean cutting board and knife, some flour on the board. Break off a little lump with your hands, roll it like a sausage until it gets pretty thin. Cut this length into tiny pieces, only 2-ish cm in size. They will get 50% bigger when boiled. Put them on a plate, drizzle some flour over them and shake them so they get dusted with flour all round.
The main challenge when cooking these pasta pieces, is not to overcook them. Boil water with salt, when boiling, add them all and start carefully stirring the water. Keep stirring from time to time. Within 2-3 minutes, they will start rising from the bottom of the pot to the top of the water. Immediately take them out, let the water drip out of them for 30 seconds, then add them to the tomato sauce and stir them in, so they start absorbing the tomato sauce.. thus getting flavor.
Yes, this worked quite well. I think the main deal with them is to cut them small enough, then cook them just as long as they need.
Second picture taken under 3200 kelvin (i think) tube lamp, third picture in same light, but with blitz.
