Jamie's Tray Baked Chicken
Okay......let me just say that the more I cook of Jamie Oliver's dishes the more I think that man is a genius.
This was my first time brining anything and I have to say that I am hooked on the idea. Brining really added flavor and made the chicken super moist. It browned up nicely but trying to be a tad healthy we removed the skin. I know, I know......I am such a party pooper...... I did make up for the lack of crispy skin with creamy horseradish sauce though!
The potatoes were heavenly and I adore the idea of doing both white and sweet together in the same dish. I think I might do these potatoes as a side dish for Christmas dinner. Yes, it was that special!
Tray Baked Chicken
Adapted from "Jamie's America"
For the brine
1 quart water
2 tablespoons kosher salt
1/3 cup honey
3 cloves garlic, peeled and crushed
2 sprigs of fresh sage, leaves picked
1/4 cup apple cider vinegar
juice and zest of 1 lemon
For the bake
4 chicken breasts, bone-in and skin on
2 slices bacon, chopped
3 sweet potatoes, scrubbed and sliced in 3/16" disks
4 medium potatoes, scrubbed and sliced in 3/16" disks
1 medium onion, sliced thinly
4 cloves garlic, peeled and thinly sliced
2 sprigs of fresh sage, leaves picked
olive oil
kosher salt and fresh ground pepper
1 2/3 cup (1 can) chicken broth
2/3 cup heavy cream (I didn't have any so I subbed evaporated
milk and it worked just fine)
milk and it worked just fine)
1 cup freshly grated Parmesan cheese
Mix all brine ingredients together in a large bowl and add your
chicken breasts. Cover bowl and set in the fridge for 2 hours
up to overnight.
chicken breasts. Cover bowl and set in the fridge for 2 hours
up to overnight.
Preheat your oven to 350 degrees and set out your brined
chicken to come up to room temperature.
chicken to come up to room temperature.
Meanwhile get out a roasting pan and add the bacon, all
the sliced vegetables along with the garlic and sage. Drizzle
over a good glug of olive oil and the salt and pepper. Pour
in chicken broth and cook for 30 minutes or so to get the
potatoes a chance to start cooking.
the sliced vegetables along with the garlic and sage. Drizzle
over a good glug of olive oil and the salt and pepper. Pour
in chicken broth and cook for 30 minutes or so to get the
potatoes a chance to start cooking.
Drain your chicken breasts and pat dry with paper towels.
Take the potatoes out of the oven and pour the cream over
them and sprinkle with more pepper and the Parmesan cheese.
Place the chicken breasts on top of the potatoes and cook
for 40 minutes or until the chicken is golden and cooked through.
Take the potatoes out of the oven and pour the cream over
them and sprinkle with more pepper and the Parmesan cheese.
Place the chicken breasts on top of the potatoes and cook
for 40 minutes or until the chicken is golden and cooked through.
The brining process itself was quite painless, basically you just throw all the ingredients in a large bowl and cover it and stick it in your fridge for as long as you can, preferably overnight.
If you don't try the chicken please try this part of the recipe. You won't be sorry! Something about this combo just works divinely together.
The onion, garlic, bacon, parmesan, sage, chicken broth and cream just meld into a wonderful dish that would be great along side any meat you might be serving. It would also be perfect on your Thanksgiving table later in the week!
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