"Brick-Roasted" Chicken Breasts
Recently, Cheryl and I had out Andrea Immer's "Everyday Dining with Wine" and it made me think that I should cook from it more often. Then again, I think that about a lot of my cookbooks.
This recipe is similar to Fine Cooking's Chicken Under a Brick, which I made back in February and we loved. That chicken is marinated and this is brined. That's a whole, partially deboned chicken, this is bone-on breast with skin.
It's wonderful! I highly recommend it. The only thing I would do differently next time is to either preheat my cast iron skillet in the oven for longer than the recipe recommended (5 minutes) or do it stove-top (as the FC recipe does).
Andrea recommended a Zinfandel, and since it's everyday dining, and since we had a Rosenblum Vintner's Cuvee on hand, that's what we drank. What a nice dinner! Sorry no photo; the batteries died just as I went to take the picture.
- "Brick-Roasted" Chicken Breasts (Everyday Dining with Wine, Andrea Immer, p. 197-198)
posted by Amy @ 12/16/2005 06:19:00 PM
3 Comments:
how was the wine? even though they often score high - i usually don't care for Rosenblum - strange I know.
cheryl
Rosenblum is one of my favorite inexpensive Zinfandels.
Also, that book is the only Andrea Immer book I do NOT own. I need to buy it. She is so nice. I met her at a Central Market class where she talked about wine pairing and actually did all the cooking for the dishes she paired.
I don't like all Rosenblum Zins, but there are some that I absolutely love. Big and jammy.
I was going to make a snide comment about how I don't have that book, but then I checked and I do have it!
I'm marking this recipe. It sounds excellent.
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