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Old 04-06-2005, 06:52 PM   #11
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Quote:
Originally Posted by jennyema
Steel skillet (ovenproof, of course) is great.
Jen, not really ready to brine yet. Say i do this recipe my style, bake for couple hours at very low temp..., and toss in bay leaf, lemon slices, and white wine.

How far should i pour the wine? Should i maybe just submerge the breasts halfway? or less than half? Also, i should cover the pan / skillet with foil? Will this make the chicken breasts juicer? One poster mentioned this....
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Old 04-06-2005, 07:03 PM   #12
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Quote:
Originally Posted by jennyema
Steel skillet (ovenproof, of course) is great.
Jen, not really ready to brine yet. Say i do this recipe my style, bake for couple hours at very low temp..., and toss in bay leaf, lemon slices, and white wine.

How far should i pour the wine? Should i maybe just submerge the breasts halfway? or less than half? Also, i should cover the pan / skillet with foil? Will this make the chicken breasts juicer? One poster mentioned this....
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Old 04-07-2005, 01:37 AM   #13
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I'd use a ceramic baking dish or a steel skillet and use a half and half combo of chix broth and decent white wine (savig blanc or pino grigio would be good). Or 2/3 wine and 1/3 broth.

Plus any herbs or other seasonings (think garlic clove).

If you don't use broth, season with some salt and pepper.

I'd cover the dish.

Try cooking at 250 and next time cook at 375 and see if you can tell a difference.

---------------------------------------
Edited to add that I make a similar dish all the time 'cause it's a crowd pleaser.

I cube up potatoes and brown them, lightly dust chix breasts in seasoned flour and brown them, and chip up a carrot or two and an onion. And I peel a whole head of garlic into cloves.

Then I put it all into a casserole or a SS skillet or large sautee pan, garlic on bottom. I pour in about a cup of white wine and a 1/2 cup of chicken stock (mixed).

If I am using a skillet, I bring just to simmer on stove and then cover and put in 350 oven for maybe 20 to 30 minutes (timing is a guess -- use a meat thermometer to tell doneness). If in a baking dish, I just cover and put in oven.

Make sure the liquid does not boil and make sure you do not overcook -- that's how chicken gets tough and rubbery.

The garlic cooks down and is very mellow.
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Old 04-07-2005, 05:39 AM   #14
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Quote:
Originally Posted by Mylegsbig
Okay im hoping someone can replicate this recipe because i want to do it here at my house. Very simple.. Fresh Herbs, white wine, Chicken breasts.

I saw my good friends dad cook chicken breasts this one time and have basic idea of what he did, but no recipe...

Basically he covered a 13x9 baking dish with white wine and maybe lemon, and fresh herbs, and simmered chicken breasts in there till the meat was extremely tender. He cooked them over a period of several hours, at like 250 degrees or something... Anyone know of a recipe like this?
hmmm.. i proabably can replicate this but i cook with stovetop. First you take your chicken breast and roll around in corn startch like maybe 2 teaspoons. like harshly roll it around. den let it sit in fridge for like 1 day. In a pan put in a little olive oil throw in the chicken on low medium heat. Let one side cook cook for like 40 seconds and turn over and cook for another 40 seconds. Add in white wine maybe 1 cup. and half of the amount of fresh herbs needed. Cover the pan and turn on low heat and let the chicken simmer. This might take awhile wait. for 10-15 minutes or less lol. you can check ever 5 mintues to see if the chicken is done. The time depends on the power of your stove. After that is done. Add in rest of fresh herbs and cook on medium heat for 30 seconds with occasional turning of the chicken. (fresh herbs - i usually use thyme and parsely) or (oregeno and parsley and just add lemon)
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Old 04-08-2005, 04:29 PM   #15
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Quote:
Originally Posted by jennyema
I'd use a ceramic baking dish or a steel skillet and use a half and half combo of chix broth and decent white wine (savig blanc or pino grigio would be good). Or 2/3 wine and 1/3 broth.

Plus any herbs or other seasonings (think garlic clove).

If you don't use broth, season with some salt and pepper.

I'd cover the dish.

Try cooking at 250 and next time cook at 375 and see if you can tell a difference.

---------------------------------------
Edited to add that I make a similar dish all the time 'cause it's a crowd pleaser.

I cube up potatoes and brown them, lightly dust chix breasts in seasoned flour and brown them, and chip up a carrot or two and an onion. And I peel a whole head of garlic into cloves.

Then I put it all into a casserole or a SS skillet or large sautee pan, garlic on bottom. I pour in about a cup of white wine and a 1/2 cup of chicken stock (mixed).

If I am using a skillet, I bring just to simmer on stove and then cover and put in 350 oven for maybe 20 to 30 minutes (timing is a guess -- use a meat thermometer to tell doneness). If in a baking dish, I just cover and put in oven.

Make sure the liquid does not boil and make sure you do not overcook -- that's how chicken gets tough and rubbery.

The garlic cooks down and is very mellow.
brown potatoes and chicken? Do you mean put them in a skilet with light oil on medium heat until they brown up?

im coming to realize this is a common cooking procedure, i like it . adds another great dimension to the dish
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Old 04-10-2005, 10:08 PM   #16
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Quote:
Originally Posted by Mylegsbig
brown potatoes and chicken? Do you mean put them in a skilet with light oil on medium heat until they brown up?

im coming to realize this is a common cooking procedure, i like it . adds another great dimension to the dish
Yes! Exactly. Though use med-high heat.

Browning meat is a key to flavor.

See this thread on Maillard reaction: Maillard effect
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