A big component of our blog is to record things that Karen and I like and more importantly things that work for busy life. The old method was writing notes down on back of envelopes and toss them into the rubbish. We cook things we like and forget how. We try workouts, like them and forget them.
This blog is all about what we like and how we like it. I mentioned a few blog posts back we eat chicken at least once a day – everyday. For a long while we relied on rotisserie chickens. We’d buy three at a time. Or we tried to grill chicken. Sometimes it worked but normally I burned it. We tried it in a pan? It was okay, but dry.
The goal was to cook 4-6 breasts at time that could be used in a variety of meals. It has to be easy, not burned and good.
I really liked how chicken in the oven tastes, but it was missing something when I dropped it right in a Corningware and put it in the oven. I added one step and added three times the flavor.
1.) Trim the fat off the chicken breasts. I don’t season at all at this point. While I’m trimming, I heat a skillet to medium high heat with just some olive oil and preheat the oven to 400 degrees.
2.) Place the trimmed chicken into the heated pan. Cook just long enough to brown on each side 1-2 minutes.
3.) While the chicken is browning. I coat the bottom of a oven proof CorningWare or ovenproof bowl with a lid with olive oil. Cut up an onion into big chunks and put them in the pan. If you have some chicken broth you can add about a quarter cup.4.) I take the chicken right from the pan and place them right on top of the onions. I put enough Onions so the chicken doesn’t hit the bottom of the CorningWare.
5.) At this point the pan on the stovetop has some great remnants stuck to the pan so I use, real wine, cooking wine or just water and get it all up and pour it over the chicken. The house should smell quite awesome.
6.) Before putting the chicken in the oven. I squeeze the juice from half-a-lemon. put the lid on then stick it in the oven. I set the timer for 20 minutes. Squeeze more juice on the chicken and drop the whole lemon in there and cook it for another 10-15 minutes depending on the thickness of the chicken.
7.) Once it hits 165 I pull it from the oven and take it right out of the CorningWare so it stops cooking. I save the broth to pour on Milo’s food. I usually make this late at night when the kids are asleep, but they always wake up. Not sure if it’s the creaky oven or the amazing smell.
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