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Ed Tettemer and FPA in the Inky

Don’t miss Dianna Marder’s piece in today’s Inquirer on Ed Tettemer and the dinner he cooked for First Person silent auction winner, Karyn Scher.

As part of the silent auction at our 2009 First Taste Dinner with Ruth Reichl, Karyn won a dinner cooked by Ed for her and a party of friends. While Karyn thought she was getting an accomplished chef, in reality she was getting an avid amateur with a sincere zeal to cook for others. Ed prepared an Asian-inspired meal that included apple Thai squash bisque, chili and garlic shrimp stir-fry and pan roasted aromatic airline chicken breasts (recipe below). I’m actually thinking I might make the chicken this weekend while holed up at home in the snow!

Pan Roasted Aromatic Airline Chicken Breasts
Makes 4 servings

2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon fresh cracked pepper
1/4 teaspoon ground cinnamon
1 teaspoon dark brown sugar
Peanut oil for searing
4 chicken breasts on the bone, with skin and first wing bone still attached (see note)
A healthy splash of white wine (at least ΒΌ cup), for deglazing
Juice of one lemon (or lime)

1. Prepare the dry rub, combining the first six ingredients and using some of the oil to bind the mixture so it will stick to the chicken better. Rub it all over the chicken and under the skin. Let the seasoned chicken soak up the flavor for several hours (or overnight) in the refrigerator.
2. When you’re ready to cook, preheat the oven to 450 degrees and set the rack in the middle.
3. Heat the peanut oil in a heavy, ovenproof skillet. Two skillets may be necessary if the chicken pieces are large.
4. Add the chicken skin side down in the sizzling oil. Let the chicken sear 3 to 4 minutes on each side until golden brown and aromatic.
5. With the chicken skin side up, put the hot skillet in the oven and roast until just cooked through, about 15 minutes. (Caution: The breasts will snap and pop in the oven and it may get a bit smoky. That’s OK.)
6. Use your meat thermometer to test for doneness. The chicken is ready when it reads 165 degrees and the skin is crisp.
7. Put the hot skillet back on the stove on a burner set at medium-high. Remove the chicken to a warm serving platter and deglaze the pan with the white wine. Stir, getting all the crunchy brown bits off the bottom of the pan. If you want, add a little butter.
8. Add the lemon juice and stir another minute or so.
9. Pour the sauce over the chicken and serve immediately.

– Ed Tettemer, ed@tettemer.net

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