Ingredients: |
Ingredients: The brine: 1 quart water,
2 Tbsp kosher salt,
1/3 cup honey,
3 cloves garlic-crushed,
2 springs fresh sage-leaves only,
1/4 cup apple cider vinegar,
juice and zest of 1 lemon
For the bake: 4 chicken breast-bone in & skin on,
2 sliced smoked bacon-finely chopped,
4 potatoes-scrubbed & thinly sliced,
3 sweet potatoes washed & thinly sliced
1 medium onion-peeled and thinly sliced,
4 cloves garlic-peeled & thinly sliced,
2 sprigs fresh sage-leaves shredded,
olive oil sea salt & fresh black pepper,
1 & 2/3 cup chicken broth,
2/3 cup heavy cream,
1 cup grated Parmesan cheese,
butter.
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Directions: |
Directions:1. Mix brine in a large bowl; add chicken. Cover with plastic wrap; refrigerate 2 to 8 hours.
2. Remove chicken;let it come to room temperature. Drain chicken & discard brine. Pat chicken dry with paper towels.
3. Preheat oven to 375º F. In a roasting pan, toss the bacon,veggies,garlic and sage with the olive oil and a pinch of salt & pepper. Pour in broth cook 30 minutes.
4. Remove roasting pan from oven; pour in cream and sprinkle with pepper & Parmesan. Add chicken, dotting each piece with a dot of butter. Cook 35 minutes or until chicken is golden. |
Personal
Notes: |
Personal
Notes: This is my favorite dish, Eric found it in a paper & tried it. We never made it with sweet potatoes. Also we have never used onions in ours. We do cut the chicken into bite sized pieces. This dish, if not done right can suck but when you have everything this is so delicious!
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This recipe for Tray baked chicken is from