Monday, June 4, 2012

Braised skinless chicken breasts

The slow cooker is often my fall-back position for skinless chicken breasts, since other methods are more likely to dry out the meat if you leave it in too long.  But there is a great alternative when you'd like to do it a bit faster (like half a day instead of all day!), and you don't want to have to worry about exact timing.

Braised Skinless Chicken Breasts

4 - 6 skinless chicken breast halves
Brine, 1/2 salt and 1/2 sugar
4 c chicken broth
1 c dry white wine
2 - 3 bay leaves
Fresh thyme sprigs

Onions, celery, carrots, and garlic, chopped in large pieces
1 oz dried porcini mushrooms

Brine the chicken pieces for a few hours.  Remove and rinse.  Place in a deep roasting pan or lasagna pan and add the broth, wine, herbs, and vegetables.  Cover tightly with aluminum foil and place on a low oven shelf, cooking at 325 for about 2 1/2 to 3 hours. 

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