This recipe comes to us from the “Favorite Recipes: Homestyle” cookbook from the Blue Ridge Homemakers. This recipe was contributed by Peggy Shaw.
6 whole chicken breasts
4 Tbsp. butter
1 large onion
1 clove garlic, crushed
1 Tbsp. flour
3/4 cup brandy
1/2 beef broth
3/4 tsp salt
1/8 tsp black pepper
Dash of cayenne pepper
Pinch of rosemary
1/2 cup sour cream
Saute chicken in butter. Place in casserole dish. add onion and garlic to pan. Cook until soft. Add flour and mix well till brown. Add brandy, broth, salt, pepper, and seasoning. Stir until smooth. Turn off heat. Add sour cream. Correct seasonings if necessary. Pour over chicken. Cover and bake at 350 degrees for 1 hour. Serve with wild rice. Serves 6.
My Review and Alterations
In my meal, I used chicken thighs instead of breasts. I used two cloves of garlic instead of one. I also did not have any brandy and so I used cooking sherry instead. I also forgot to add the sour cream.
I served it over brown rice and peas.
I read the instructions wrong and cooked the chicken through on the stove, so I baked the chicken for only 30 minutes.
While the chicken was juicy and well seasoned, the sauce tasted very alcoholic. The leftovers were good though and the taste seemed to dissipate after a night in the fridge.
This recipe comes from the “Favorite Recipes: Homestyle (2002)” recipe book by the Blue Ridge Homemakers. This specific recipe was provided by Peggy Shaw. Listed under “Main Dishes”, salt-baked chicken is an easy beginner-friendly baked chicken recipe.
4 cups salt
1 – 3 1/2 lbs chicken
1 lemon, ends trimmed and pierced with a fork a few times
1 tsp. dried thyme
1/2 cup water
Preheat oven to 450 degrees. Line roasting pan with aluminum foil and cover the foil with a thick layer of salt. Sprinkle chicken cavity with thyme and stuff with the whole lemon. Place chicken, breast side down on top of the salt layer and cover completely with the remainder of the salt. Sprinkle with water to seal and place in preheated oven. Bake uncovered for 1 hour.
Remove from oven and let rest for 10 minutes. Break crust and remove all traces of the salt. if necessary wipe with a paper towel. Cut into serving pieces.
Thoughts and Tips
This chicken was extremely juicy and had a good flavor. I wouldn’t change anything about this recipe.
When preparing the chicken, I slid my hands between the chicken skin and flesh as I’ve read this can make the skin more crispy.
I served this meal with yellow rice and green beans. It was a good combination.
I’ve read the salt can be reused if it’s clean but when I removed the chicken from the pan, the salt was saturated with chicken juice. I didn’t think that it was salvageable and so threw it away. I used an entire 3 pound box of salt.
Pinterest is a two-faced site. On one hand it has thousands of millions of cute pictures of cats and funny things from movies. but, then there are the projects, fine pieces of knitted lace, or a beautiful flower made of melted spoons. After you get through the top layer of pretty pictures and try to go to the websites that these pictures supposedly come from. You generally find that there are no instructions at all for whatever it is, which is just horrible and cruel. But, if you find that perfect pin which looks amazing, and has instructions, you can try to make it. Every time I have thought I had found just the right pin I would click-through to the website and alas and alack no instructions. Bahhh! I don’t need instructions I can do what I want to in the kitchen.