Braised Chicken Breast (Or Chicken Stew)

I know what you’re thinking – “Braised chicken breast? What kind of sense does that make?” Admittedly, not a whole lot, at least not until you try it. If you think of it as a chicken stew instead, the concept becomes a little easier to grasp. It’s a technique I recently learned in class and I’ve been waiting for an opportunity to make some at home. That opportunity finally arrived in the form of a family gathering, and I’m pleased to report that this flavorful dish was a big hit!

It’s got a decent handful of steps to it, but in general it’s not all that difficult, so check out the recipe and give it a try!

Difficulty: Moderate
Active Prep Time: 40 minutes
Total Prep Time: About 1½ hours
Special Equipment: None
Serves: 6 – 8

Ingredients:

• 6 boneless chicken breasts, cubed
• 2 – 3 cups chicken stock (not pictured)
• 2 onions, diced
• 2 large carrots, peeled and diced
• 1 large egg yolk, lightly beaten
• About ½ cup heavy cream
• About ½ cup all purpose flour
• 2 cloves garlic, minced
• 1 leek leaf
• 1 - 2 fresh parsley stems
• 1 - 2 sprigs fresh thyme
• 2 bay leaves
• 3 - 4 tablespoons unsalted butter
• Splash of lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350ºF.

2. Take the parsley stems, thyme sprigs, and bay leaves, and tie them inside the leek leaf using kitchen string to form a bouquet garni. Set aside. (You don’t have to use a leek leaf here, you can simply the the parsley, thyme, and bay leaves with the string directly if you choose.)

3. In a large sauce pan or stock pot, melt the butter over medium heat, then add the onion, carrots, and garlic. Simmer for about 5 minutes.

4. Add the diced chicken to the pot and simmer until the chicken is no longer pink on the outside.

5. Pour in chicken broth – just enough that it does not completely submerge the chicken. Add the bouquet garni to the pot and simmer until the liquid has been reduced by about half.

6. Using a piece of parchment paper, form a cartouche. (Basically, this is a circular lid that you place in the pot in order to trap humidity and prevent the chicken from browning. Here is a good tutorial for making one if you need assistance) Place the cartouche in the pan.

7. Cover the pan with a lid or aluminum foil and place in the oven for 35 – 45 minutes. The chicken should now be tender enough to practically fall apart in your mouth. Remove the bouquet garni.

8. In a separate sauce pan, whisk the cream, egg yolk, lemon juice, and about 1 cup of the braising liquid in which the chicken has been cooking. Simmer over medium heat for about 5 minutes, stirring frequently. Add the mixture back to the pot containing the chicken, stir, and serve hot.