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New takes on simple braising meals

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New takes on simple braising meals

pastoralia | Apr 27, 2007 01:51 PM

One of my favorite and deceptively simple meals is a braised chicken breast with a thyme cream sauce.

I take a skinless, boneless chicken breast (sometimes I add chicken gizzards for a twist)seasoned with salt and pepper and sear it in oil in a hot dutch oven until it turns brown on both sides. I then add a shallot and mushrooms and cook them about five minutes (you can leave the breast in the pot if you have room).

I deglaze with a splash of white wine and then add about a cup of chicken stock. Throw it into a 350-degree oven for about thirty minutes. Take the dutch oven out and remove the breast to rest. I put the leftover stock and mushrooms on a high heat burner. Add a tablespoon of dijon mustard, some fresh thyme leaves, and a splash of half-and-half. Reduce and pour over the breast.

The prep time is minimal and once the breast is done...you just have to reduce the sauce. It always comes out tender and the sauce is lick your plate good.

The problem is I've been cooking this too often and getting kind of bored with it. Does anyone have any other braising type recipes using any kind of meat (pork, veal, beef, etc.) that are as simple as this? I love to come home from work, do a little quick prep--throw it in the oven while I go through the mail, feed the pets, etc. and then--voila--a nice simple dinner.
Basically, I'm looking for a sear--cook in oven--reduce stock type of equation. Thanks!

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