Braised Chicken Omelet
Makes One Large Omelet
You can braise the chicken leg at the time you make this omelet, or you can do it ahead of time and store the meat in the refrigerator; it will keep well for up to three days. Actually, it's very useful to braise a larger portion of chicken ahead, pull the meat from the bones, and have it around to use as a high-protein snack or for other dishes.
1 whole chicken leg, bone in, skin on
Salt and freshly ground pepperAbout 3 tablespoons olive oil, divided
¼ white onion, minced
2 cloves garlic, chopped
2 eggs
1 tablespoon freshly grated Parmesan cheese
- To braise the chicken leg, heat a small sauté pan over medium-high heat. Season the chicken leg with salt and pepper. When the pan is hot, add some olive oil and then quickly add the chicken leg (the oil should be hot but not smoking). Let the chicken brown for 2 minutes on one side before turning.
- Lower the heat to medium. Add the onions and garlic to the pan; season with salt and pepper. Sauté the onion and garlic for 2 to 3 minutes, or until lightly browned. Add enough water to cover the leg three quarters of the way. Bring to a simmer and partially cover. Simmer for 45 minutes, or until the meat pulls away easily from the bone and the liquid has almost entirely reduced. Let cool; remove meat from the bone and reserve in a container.
- To make the omelet, whisk the two eggs in a bowl. Season to taste with salt and pepper. Heat a small sauté pan over medium heat until a drop of water evaporates on contact after 1 second. Add enough olive oil to coat the pan. Add some braised chicken meat (as much as the individual wants) to the oil and sauté for 30 seconds. Add the eggs to the pan, then swirl the pan so the egg thinly covers the bottom. Cover and cook for 1 to 2 minutes, or until the egg has set.
- Sprinkle with Parmesan cheese and serve.
Travis H. Bettinson, Personal Chef, Seattle, Washington www.junipfoods.com
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