So I had some bone-in, skin on chicken breasts and didn’t know what to do with them. I don’t usually cook chicken that has the bone-in and skin on but they were on sale so I got them. I decided on braising them (cooking them in liquid) in a sauce I would serve on top. When it came time to plate it, I decided to cut the breast off the bone and I removed the skin. The skin wouldn’t get crispy since I was braising so I left it on for the cooking process then got rid of it. Here is my recipe:
Braised Chicken with Bacon, Mushroom and Sun-Dried Tomato Sauce (serves 3-4)
- 3-4 bone-in, skin-on chicken breasts
- 1 cup mushrooms sliced
- 4 strips bacon diced
- 3-4 sun-dried tomatoes
- 2 Tbs parsley
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock (low sodium)
- 1 clove garlic minced
- 1/4 cup red onion
- 2 Tbs cornstarch (to make slurry to thicken sauce)
- 3 Tbs cold water (to go with cornstarch)
Rub for chicken
- 2 tsp salt
- 1 tsp pepper
- 2 tsp Italian seasoning blend
- 1 tsp dried rosemary
- 1/2 tsp sharp paprika (regular is ok if sharp is unavailable)
Prepare chicken rub and place rub under skin of chicken. Wedge finger up under skin and move finger around to loosen it off of flesh. You can season outside with salt and pepper if you desire, but is unnecessary. In large skillet, render diced bacon and remove with slotted spoon. In drippings, place chicken skin side down and saute over medium heat until chicken is browned nicely. Flip over and move to edges of pan. Add mushrooms and onions and sweat lightly. When vegetables are about done, add garlic and cook for 30 sec to 1 minute. Add white wine and chicken stock at this time and let simmer for about 30 minutes or until chicken is cooked. When chicken is cooked, remove and keep covered. Turn heat up and reduce sauce until it is about half in volume. Make cornstarch slurry and add to sauce and let thicken. For finishing the sauce, add bacon back in, sun-dried tomatoes and chopped parsley.
As I said before, I removed the skin and removed the chicken from the bone. I served the chicken with wild rice and roasted asparagus.
MMMM baaaacon
Can this be modified to use a whole pound of bacon somehow?
I see bone-in chicken breasts on sale too, and I never know what to do with them either. This is a great idea!
Well, I really wouldn’t suggest using a whole pound of bacon unless you were making A LOT of chicken. The bacon would just overpower the chicken.
When you buy bacon and bring it home, just portion it out before you freeze it. I take parchment paper, take about 3-4 strips of bacon and lay it on the paper. I wrap the paper over it and place another 3-4 strips down and repeat till the whole pound is wrapped up this way. I put the finished product in a ziploc bag. Then, when I need it, I just unwrap a little of the parchment paper and retrieve just the few slices I need.