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Would you pre cook, i.e. brown the chicken?

(38 Posts)
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phoenix Tue 13-Oct-20 19:00:17

Thanks again, all! smile

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Jaxjacky Tue 13-Oct-20 18:49:35

Yay, phoenix I should say brown the chicken, but have been known to chuck it all in the slow cooker and leave it be.

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TwiceAsNice Tue 13-Oct-20 18:45:39

Definitely brown the chicken and cook it slightly longer. Nice to hear from you Phoenix

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Iam64 Tue 13-Oct-20 18:42:46

Hi Phoenix, so good to see you back, welcome.
Yes, I'd brown the chicken as well. Looks a yummy dish, let us know how it works out.

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Chewbacca Tue 13-Oct-20 18:38:52

Oh! And welcome back Phoenix, good to see you.

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Chewbacca Tue 13-Oct-20 18:37:58

I always prefer to seal the meat, to preserve the juices and seal in the flavour before cooking. Unbrowned chicken meat always looks a bit pallid I think.

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MaizieD Tue 13-Oct-20 18:26:36

I think it would be a waste of time browning the chicken for its 'appearance' if you're going to cover it with a tomato sauce. But I think I might cook it for a bit longer, just to be on the safe side. 20minutes seems a bit short.

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YorkLady Tue 13-Oct-20 18:25:21

Sounds a good recipe. Yes, I would brown the chicken.
Glad to see you back, let us know how the meal turned out!

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phoenix Tue 13-Oct-20 18:23:07

Thank you both! smile

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HAZBEEN Tue 13-Oct-20 18:21:58

Welcome back Phoenix!
I would brown the chicken too, if only to make the appearance nicer.

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tanith Tue 13-Oct-20 18:18:36

I’d brown the chicken.

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phoenix Tue 13-Oct-20 18:17:06

Not "fun" chopped tomatoes, tin!

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phoenix Tue 13-Oct-20 18:16:09

Evening all, usual good wishes.

I saw the following recipe, on Facebook, of all places! A sort of tomato, chicken, mozzarella thing.

1 tbsp olive oil
Half an onion, chopped (stupid thing, what size onion?)
Garlic clove, sliced
200g fun chopped tomatoes
Fresh basil, roughly chopped
150 ml veg stock
125g skinless chicken breast (don't think so, that's not even one!)
30g mozzerella, sliced

Heat oil, add onion and garlic, cook until soft.
Add tomatoes and basil, boil, then simmer for 5 mins.

Pound chicken lightly, then put in oven proof dish.

Pour over sauce, add sliced mozzerella, cook at 190 for 20 minutes.

Now, I feel that the chicken should be at least browned, rather than just put in the bottom of the dish raw!

Any thoughts?

TIA

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