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Braised chicken a quick, quality meal

Braised Chicken
April 06, 2005 - Hungry? Don't want to cook because you don't want to wait for it to be ready?

Want to go to a restaurant because their food tastes better than anything you could whip up in the same time?

The following recipe will give you restaurant-quality results in less time than it takes to drive to a restaurant five miles away, place your order and wait for it to hit your table. Add the 10 minutes you may wait to be seated and the money you save and I'm sure you'll be glad you ate at home.

We live 10 miles from our office. Driving the speed limit, it takes 17 minutes to get home from work. Once I made it in five, but that was when my son called and told me someone was breaking into our house.

Anyway, my wife usually calls when she's headed home from the office or the gym and that's my cue to get something on for supper. I usually try and have something out of the freezer a day ahead, and if I'm thinking of a specific meal, I've al-ready done my shopping. If not, I use what-ever is in the refrigerator to make a meal and have it ready by the time she gets home and changes clothes.

I always keep scallions, pearl onions and garlic on hand for this meal on the fly. Re-member, my wife just called and I have less than 30 minutes to plate a meal. By the way, you'll need a skillet that can go from stovetop to oven.

I grab a potato, fork it and put it in the microwave for four minutes just as soon as I hang up. I'll serve a twice-baked potato, bruschetta and salad with the meal.

Braised Chicken

1 package chicken breasts,

rinsed, patted dry

1 teaspoon olive oil

Salt to taste

Pepper to taste

2 garlic cloves, smashed, peeled

4 pearl onions

1 cup dry white wine

Sprig of fresh rosemary

Ĺ can chicken broth

1 tablespoon butter

1 tablespoon flour

Preheat oven to 425 degrees Fahrenheit.

Season breasts with salt and pepper to taste. Place ovenproof skillet on burner and heat on medium-high setting. Add olive oil when skillet gets to temperature.

Saute onions and garlic. Add rosemary sprig and chicken breasts being attentive to heat setting and oil level. Add more oil if needed. Saute 2 to 3 minutes per side until chicken skin starts to turn golden brown.

Remove chicken from skillet. Add wine and scrape browned bits from bottom of pan. Return chicken to pan, cover and place in oven for 15 to 20 minutes.

If you're making a salad or any type of side dish, now is the time to work on them.

For the chicken, you'll need a hot pad, resting dish and foil tent when the chicken smells done. You should also have the butter and flour combined into a roux. You can add salt and pepper if you wish, but I wouldn't add tomato paste unless you're fixing a beef dish.

If there's nothing left to do, get a beer out of the refrigerator. Just don't forget you're cooking elsewhere in the house.

When chicken begins to smell done, pull it from the oven, remove the meat from the pan and tent with foil. Return skillet to medium-high heat on stove and add chicken broth. Scrape sides and bottom of the pan to dissolve browned bits of meat and flavor.

Remove rosemary sprig and add the roux.

Stir constantly until sauce thickens.

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