Friday, December 10, 2010

Chicken Creole Style

This recipe comes from the galley copy of the meat version of The Schwarzbein Principle. With salt added, of course (and a few other tweaks). I also use bone-in chicken breasts, which takes longer but produces juicier results. Allow some time for marination.

Served with Twice-Baked Potatoes. I removed the chicken from the bone after cooking.

4 bone-in chicken breasts
1/3 c. olive oil
2 Tbsp. dry sherry
4 tsp. Kosher salt
1 tsp. dried oregano
1 tsp. dried cumin
2 Tbsp. chopped shallots
2 garlic cloves, minced
1 tsp. black pepper

Combine the ingredients in a dish suited to marinating (or ziploc bag). Place the chicken in the dish and spoon the marinade over, making sure to get some under the skin. Marinate at least one hour, mixing once or twice.

Preheat oven to 350°. Place the chicken breasts in a greased baking dish and bake until the chicken is tender and reaches an internal temperature of 165°, 60-75 minutes. Baste frequently while baking.

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