Yummy~Recipes

This recipe was in the 1/23/11 Sunday Parade Magazine of my local newspaper, so I decided to give it a try!


For the Brine:
1 quart water
2 TBS kosher salt
1/3 cup honey
3 cloves garlic, crushed
2 sprigs fresh sage, leaves only
1/4 cup apple-cider vinegar
Juice and zest of 1 lemon

For the Bake:

4 chicken breasts, bone in, skin on
2 slices smoked bacon, finely chopped
3 sweet potatoes, scrubbed, thinly sliced
4 medium potatoes, scrubbed, thinly sliced
1 medium onion, peeled, thinly sliced
4 cloves garlic, peeled, thinly sliced
2 sprigs fresh sage, leaves shredded
Olive oil
sea salt and fresh black pepper
1 2/3 cup chicken broth, preferably organic
2/3 cup heavy cream
1 cup grated Parmesan cheese
Pats of butter

1. Mix brine in a large bowl, add chicken, cover with plastic wrap, refrigerate minimum 2 hours, overnight is better.
2. Remove chicken from brine, let come to room temperature, then pat dry with paper towels.
3. Preheat oven to 350 degrees F. In a roasting pan, toss bacon, veggies, garlic and sage with olive oil and a pinch of salt and pepper. Pour in chicken broth and cook 30 minutes.
4. Remove veggie pan from oven, pour in cream, sprinkle with pepper and Parmesan. Add chicken to pan and place pats of butter on each piece. Cook another 35 minutes or until chicken is golden.

*Note - I adjusted the veggie amount to taste and size of pan, and ended up cooking a longer time, as my chicken and veggies were not browning up very fast. It came out great and I really like this dish. It makes a ton, so had it for left overs another night, and I actually liked it better the second time around as it seemed the flavors had really melded and marinated into the chicken as well, and continued to get an even more golden brown!  Yummy!