Chicken Creole

This is Mr. Nick’s favorite.

 

 

Serves 4-8

 

 

 

Mise en place all ingredients before beginning to cook.

 

 

Ingredients

 

4 skinned, boned chicken breasts, cut in half lengthwise

 

Brine (see below)

 

2 cups cooked polished rice (see below)

 

Olive oil

 

4 teaspoons Herbs de Provence, divided

 

Creole Sauce (see below)

 

 

Steps

1. Place chicken breasts in brine.
2. Place in icebox for 2 hours.
3. After 2 hours, preheat oven to 385°F.
4. Remove chicken breasts from brine.
5. Rinse chicken breasts briefly.
6. Pat chicken breasts dry.
7. Coat the interior of an ovenproof casserole dish with oil.
8. Lay chicken in one layer on bottom of casserole dish.
9. Brush top of each breast with oil.
10. Evenly sprinkle the top of each breast with ½ teaspoon Herbs de Provence.
11. Allow chicken to rest on the counter for 20 minutes.
12. Place casserole dish with chicken breasts in the oven.
13. Bake 20-30 minutes or until internal temperature of chicken is 165°F. The actual cooking time will depend on the size and thickness of the breasts.
14. Remove from oven, tent and allow to rest for 5 minutes.

 

 

While the chicken is baking, make the Creole sauce.

 

 

Creole Sauce

 

Ingredients

 

1 tablespoon oil

 

1 cup minced onion

 

¼ teaspoon salt

 

1 cup matchstick-size slices of green pepper

 

1 cup minced celery

 

1 pound peeled and diced tomatoes

 

1 cup chicken stock

 

2 tablespoons Herbs de Provence

 

1/8 teaspoon freshly ground black pepper

 

1 ½ teaspoons grated or pressed garlic

 

1 tablespoon freshly squeezed lemon juice

 

 

Steps

1. Place a skillet (Do not use a cast iron skillet as this receipt includes tomatoes. Tomatoes should never be cooked in cast iron.) over medium heat on the stove.
2. When skillet is hot, add 1 tablespoon oil. When oil shimmers, add onions.
3. Sprinkle salt over onions. Saute the onions until translucent.
4. Add celery and saute until tender, but not limp.
5. Add green pepper. Saute 3 minutes.
6. Push the vegetables to one side of the skillet and spread spices and herbs in the empty area. Saute until they fragrantly bloom.
7. Stir in the tomatoes and chicken stock. Bring to a simmer.

 

Garnishes

 

Fresh Basil leaves

 

Fresh Parsley leaves

 

Rosemary Sprigs

 

 

Serving Steps

1. Plate rice on the bottom of a platter.
2. Place chicken breasts on top of rice.
3. Pour Creole sauce down center of chicken breasts.
4. Sprinkle with garnish.
5. Serve.

 

 

Brine

 

 

Ingredients

 

¼ cup pickling salt* 

 

4 cups cold water

 

*Iodine was added to salt in 1924.  Pickling salt does not contain iodine.

 

Steps

1. Bring cold water to a boil in a saucepan.
2. Add salt and stir until fully dissolved.
3. Remove saucepan from heat and allow to cool to room temperature.
4. Pour brine into ceramic bowl.

 

 

Rice

 

 

Ingredients

 

1 cup raw white rice

 

2 1/2 cups chicken broth

 

 

Steps

1. 1. Place chicken broth and rice in a saucepan.
   2. Bring to a boil.
   3. Reduce to a simmer and cook for 45 minutes or until rice is done.
   4. Remove saucepan from heat and place on hot pad or trivet.
   5. Place a clean towel between the pan and lid.