Sunday, March 16, 2014

Chicken Breasts with Roast Asparagus

Saturday 8 March
We took from two disjointed chickens (result: more luscious broth and parts for later) two breasts; seasoned them with thyme, salt and pepper; browned them in butter; deglazed the pan with the top skimmings of the broth (including schmaltz), lemon juice and a little wine; and braised, covered, for a while, until the chicken was tender and juicy but still nicely browned.

On the side, oven-roasted asparagus, plated in the lemony sauce from the chicken.  Fan-freaking-tastic.

No comments: