February 3, 2011

Baked Chicken for Two

There’s nothing better on a cold winter night than comfort food. I found this recipe by Jamie Oliver in the newspaper that just hit the spot. This recipe is for 8 servings but you can share it with your sweetheart this February and have lots of leftovers. I made it for my sweetheart and he thought it was "da bomb!"


For the brine
• 1 quart water
• 2 TB kosher salt
• 1/3 cup honey
• 3 garlic cloves, crushed
• 2 springs fresh sage, leaves only
• ¼ cup apple cider vinegar
• Juice and zest of 1 lemon

Marinate the chicken in brine for at least two hours (overnight is best). It will become outrageously soft and juicy.

For the bake
• 4 chicken breasts, bone in, skin on
• 2 slices bacon, finely chopped
• 8 carrots, thinly sliced
• 4 medium potatoes, thinly sliced
• 4 garlic cloves, peeled and thinly sliced
• 2 springs fresh sage, leaves shredded
• Olive oil
• Sea salt and fresh black pepper
• 1 2/3 cups chicken broth
• 2/3 cup heavy cream
• 1 cup grated parmesan
• A few pats of butter


1. Mix brine in a large bowl; add chicken. Cover with plastic wrap; refrigerate 2 to 8 hours.
2. Remove chicken; let come to room temperature. Drain chicken, discarding brine, and pat dry with paper towels.
3. Preheat oven to 350°F. In a roasting pan, toss the bacon, veggies, garlic, and sage with olive oil and a pinch of salt and pepper. Pour in broth. Cook 30 minutes.
4. Remove veggie pan from oven; pour in cream and sprinkle with pepper and Parmesan. Add chicken, dotting pats of butter on each piece. Cook 35 minutes, or until chicken is golden. (I had to cook mine for over an hour.)

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