Excellent "starter" recipe. If you have a piece of chicken and are wondering what to do with it, this is a good "go-to" recipe for making chicken and keeping it very simple. What I like about it is that I can get it started, then leave it alone for awhile. The ingredients are basic, and are easily modifiable to my taste of the day. The aspect of this recipe that I am most keen on reviewing is the juicy factor, and the sauce. I made the recipe as described, and found that the chicken was tender, and the left over sauce was enough to pour over the top to add an extra dimension of "juicy" and fanciness. Step 1 was vague, so I cooked the chicken on both sides until browned, but then immediately added the remainder of ingredients and let it cook the rest of the way through. The broth and butter reduce into a nice simple sauce. Flavored only with Thyme, I found it a smidgen too bland for my taste. Thyme is subtle and earthy tasting, which compliments the chicken flavor. Other herbs that would blend well are rosemary, garlic, onion, celery, black pepper, lemon. I have made this with the addition of mushrooms, served with a side of smashed potatoes and roasted brussel sprouts. For a thicker sauce, add cornstarch or flour. I would definitely make this chicken again, especially as a means to cook chicken before it was used in or for something else.
Was this review helpful?
0 users found this review helpful
Excellent "starter" recipe. If you have a piece of chicken and are wondering what to do with...