Steeped Chicken Breasts Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
6 large: Red ripe tomatoes,
2: Boneless skinless chicken,
3: Fresh rosemary,
-breasts,
2 centiliter: Garlic, smashed and peel
2 cup: Water,
Directions:
Recipe by: p01046@psilink.com (Jessica Litman)
Run the tomatoes through an electric juicer or puree them in a food
processor. Stir in 1 to 2 teaspoons of salt, then strain through
cheesecloth (this make take an hour). Stir with a spoon or a whisk,
but do not force the solids through the strainer. You should end up
with 3 to 5 cups of a clear, barely pink, juice. Cut the boneless
chicken breasts into quarters. In a large skillet with a
tight-fitting cover, pour the strained tomato juice and enough water
to completely cover the chicken breast pieces when submerged. Add the
rosemary sprigs and the garlic cloves. Bring to a rolling boil. Add
the chicken. Cover the pan and simmer 3 minutes. Then turn off the
heat. Keep the pan tightly covered for 20 minutes more, and the
chicken will steep in the rosemary-garlic broth. After removing the
chicken from the pan, discard the rosemary and garlic, and save and
refrigerate the broth. It is very good in risotto; or zapped by the
cupful in the microwave and drunk as-is.
Source from luhu.jp
Run the tomatoes through an electric juicer or puree them in a food
processor. Stir in 1 to 2 teaspoons of salt, then strain through
cheesecloth (this make take an hour). Stir with a spoon or a whisk,
but do not force the solids through the strainer. You should end up
with 3 to 5 cups of a clear, barely pink, juice. Cut the boneless
chicken breasts into quarters. In a large skillet with a
tight-fitting cover, pour the strained tomato juice and enough water
to completely cover the chicken breast pieces when submerged. Add the
rosemary sprigs and the garlic cloves. Bring to a rolling boil. Add
the chicken. Cover the pan and simmer 3 minutes. Then turn off the
heat. Keep the pan tightly covered for 20 minutes more, and the
chicken will steep in the rosemary-garlic broth. After removing the
chicken from the pan, discard the rosemary and garlic, and save and
refrigerate the broth. It is very good in risotto; or zapped by the
cupful in the microwave and drunk as-is.
Source from luhu.jp