Gransnet forums

Ask a gran

Page 2 of 2 | First | Previous | Next | Last
| Flip | Customise |

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

(39 Posts)
Add comment | Report
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

Add comment | Report
phoenix Tue 13-Oct-20 22:38:00

soadapop do I dare ask why?

Add comment | Report
Bellanonna Tue 13-Oct-20 23:07:01

A belated but very warm welcome back Phoenix.

I’d definitely brown it, only because 20 minutes seems too little time.

I would probably serve it with rice, of any hue.

Add comment | Report
Lucca Tue 13-Oct-20 23:20:34

Chewbacca

Doesn't that make it very salty Lucca?

I rinse it and pat with kitchen towel. So no not that I’ve noticed. I think they do that a lot in America?

Add comment | Report
Callistemon Tue 13-Oct-20 23:24:30

Nigella brines her turkey in a bucket.
I've followed her recipe before now, well loosely not absolutely.

Add comment | Report
Spice101 Tue 13-Oct-20 23:28:58

I would think with as small a piece of chicken as the recipe calls for and then it being flattened, browning would possibly cause it to be a little dry - even with a sauce. For this recipe I would not bother browning it.
The chicken breasts I've been buying weigh about 500 grams each.

Add comment | Report
phoenix Wed 14-Oct-20 00:24:17

As I'm cooking for 2 with good appetites, I'm doing a chicken breast each. Any even if it was only 1 breast, it would have to be a very flat chested chicken to have a breast that small!

Add comment | Report
kittylester Wed 14-Oct-20 07:26:55

I do a similar thing Phoenix and brown the chicken all over first but it makes a hell of a mess of the hob.i dont flatten the chicken either. I also sprinkle a little parmesan over the top before I put it in the oven.

Baked potatoes and salad with it.

Add comment | Report
MamaCaz Wed 14-Oct-20 08:38:58

I have recipe a bit like that (minus the stock) - though cooking time is definitely longer, and the chicken is on top, not underneath).

However, my recipe also has potatoes on top of the other ingredients (size-wise, they are like v. small roast potatoes). No need for anything on the side then.

Add comment | Report
phoenix Wed 14-Oct-20 14:19:14

Hello all,

Have started prepping this ready for later, recipe says 200g fun of chopped toms, standard tin is 400g!

Guessing that it's supposed to be a recipe for 1!

Will battle on and see how it comes out!

Add comment | Report
Rufus2 Wed 14-Oct-20 14:37:56

elderly he's not, he's younger than me!
Callistemon Down here we call that a "Non Sequitur"! grin
OoRoo

Add comment | Report
phoenix Wed 14-Oct-20 14:43:15

confused

Add comment | Report
kittylester Wed 14-Oct-20 16:37:03

When I do it phoenix, I do double the sauce and freeze the other half - takes no longer and an easy meal next time!!

Add comment | Report
phoenix Wed 14-Oct-20 17:22:33

Right, all prepped and in the dish! (Sorry Kitty, all in, nothing to freeze, although I did reduce the sauce quite a bit, and used a can of cherry tomatoes in juice, rather than chopped, rebel that I am!)

So, should I add some parmesan shavings on top of the mozzerella?

Page 2 of 2 | First | Previous | Next | Last
| Flip | Customise |