By Kristen and Kelly of Dinner du Jour
Pot-roasting is an easy way to keep chicken breasts moist. It also leaves you free to tend to other things while dinner happily cooks in the oven. Feel free to use any herbs you have on hand. A mix of basil, parsley, and chives is good in warmer months, while a combination of sage, thyme, and rosemary is lovely in the winter.
Read More Recipe:
Double Delicious Grilled Chicken
Serves 4
Ingredients
- 2 tablespoons olive oil
- 4 chicken breasts
- Salt and freshly ground black pepper
- 2 large onions, thickly sliced
- 1 head of garlic, cloves peeled but left whole
- 1/4 cup dry white wine (or white-wine vinegar or stock if you don?t want to use wine)
- 5 tablespoons chopped fresh herbs (basil, parsley, chives, etc.)
- Juice of 2 lemons
- Green salad, to serve
- Crusty bread, to serve
Method
- Preheat the oven to 350°F.
- Heat the olive oil in a Dutch oven or a heavy ovenproof pan with a lid over medium heat. Season the chicken breasts with salt and pepper and brown on both sides. Remove from the Dutch oven and set aside.
- Add the sliced onions, garlic cloves, and a generous seasoning of salt and pepper to the pan. Cook for about 5 minutes, until the onion has softened a bit, taking care not to let it brown too much. Add the wine to deglaze the bottom of the pan, scraping up any brown bits that have stuck to the bottom. Add the chicken breasts back in, cover, and cook in the oven for 30 minutes or until the chicken is cooked through and no trace of pink remains.
- Five minutes before the end of the cooking time, add in the chopped herbs and lemon juice and stir through. Serve the chicken with a green salad and crusty bread on the side.
