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Chicken Divine Recipe

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This recipe for Chicken Divine, by , is from The Puskas Edwards Hewitson Kelly Family Cookbook v.5, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Mott Davidson

Category:
Category:

Ingredients:  
Ingredients:  
2 c buttermilk
1 c whipping cream
1 tbsp kosher salt
1 tbsp gran sugar
4 lb (about 5 pieces) skin-on, bone-in chicken breast halves
additional sea or kosher salt
freshly ground black pepper
1/4 c dried tarragon

Directions:
Directions:
In a lg glass bowl, mix together the first 4 ingredients and stir until dissolved. Rinse chicken, pat dry and place in buttermilk mix. Make sure all pieces are completely submerged. Cover bowl with plastic wrap and refrig overnight.

Preheat oven to 400.

Drain buttermilk mix from chicken and discard. Rinse chicken and pat dry. Grease 9x13 glass pan and place chicken, skin side up, in pan - don't crowd the pieces. Sprinkle with salt and pepper to taste. Crush tarragon and sprinkle evenly over the chicken.

Bake 35-40 min until meat thermometer shows 160 in thickest area. Serve immediately.

Number Of Servings:
Number Of Servings:
5

 

 

 

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