What a great recipe. Restaurant quality, to be sure. I will make this again and again. Thanks, swissms, for another keeper!
Perhaps the best chicken I've ever made! This was my first time brining and I will do it more often. The chicken was so perfectly cooked and flavorful. I used Anchor Steam Brewing's Liberty Ale to celebrate the 49ers playing in the Superbowl. My only challenge was that only three of the bone on chicken breasts would fit in my large skillet. In the future I might make more sauce so there would be leftovers of the yummy onions. I would love to eat a big bowl of these onions every day!
Wow! We LOVED this chicken. Usually chicken breasts can come out dry, but this was nice and moist. I especially loved the crispy crust that formed after browning on the stovetop. The brining method gives the chicken enough salt (and makes for a more flavorful, moist breast) so just hitting the chicken with pepper on both sides before browning was perfect. I used a large cast iron pan and would recommend that. The sauce is a must! It is absolutely delicious!! I used Killians beer and instead of a sprig of thyme I used 1/2 t. of dried thyme. I would definitely serve this chicken with sauce to guests. Note: In the ingredients list, the bay leaf and brown sugar are listed under "Chicken", but it should be listed under "Onion and Ale Sauce"...if you're the type who likes the ingredients in order of use (like I am!!). Thank you for a top notch recipe!! I'm adding this to my best of the best file. :)
For this recipe I chose skip the salt process, and slow cook everything together on top of the stove.
The flavor is amazing!
Will be making this again.