A recipe for outrageously soft and juicy brined chicken breasts with escalloped veggies (slightly modified from a Jamie Oliver recipe, too delicious not to share)!
Mix the brine ingredients in a large bowl. Add chicken (bone-in or boneless-skinless depending on your preference), cover and refrigerate at least 8 hours or overnight.
Remove chicken from brine and allow to come to room temperature. Drain and discard brine.
Preheat oven to 350ºF. In a large roasting pan, toss the bacon, veggies, garlic, and sage with olive oil, salt, and pepper to taste. Pour in the chicken broth. Cook 30 minutes.
Remove veggie pan from the oven, pour in cream and sprinkle with more pepper and Parmesan cheese. Add chicken, dotting with pats of butter or margarine on each piece. Cook 60 minutes, until chicken is golden. Serve chicken with the veggies.
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OMG, this is AMAZING! I decreased the olive oil to 1 T, the butter to 1 T, left out the parmesan cheese, and used half-and-half instead of cream. It was still amazingly rich and delicious. Even my picky kids loved it! It will definitely go into our regular rotation.
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Serves: 4 Level: Easy
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