'And then it was back to more loved chicken— and with a happier twist on a childhood Italian favourite: Chicken Cacciatore, (when you know before you know :)); marinated overnight for maximum moisture and roasted in the oven to minimize the lectin-overload usually in a swimming pool of tomato sauce. Now confirmed! as this year's turkey main #2 with individual white turkey breasts. Easy, stress-free recipe (as the day should be), after the jump...
'Loved track this week... via ♫ The Field Tapes and Diamond Note...
Ingredients (Serves 4):
4 (skinless and boneless) chicken (or turkey) breasts
1 cup whole (or 2%) milk
1 lemon
1 1/2 cups (approx) white vinegar (to rinse the chicken)
salt and ground cayenne (or black pepper)
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground oregano
2 tablespoons coconut nectar/ aminos
light drizzle of olive oil (for the roasting tray)
1/3 cup ketchup
3 tablespoons of a favourite dry red wine
1 tablespoon honey
3 stalks green onions (chopped)
Directions:
Make the overnight buttermilk marinade by mixing together 1 cup whole (or 2%) milk with 1 generous tablespoon of fresh lemon juice. Set aside for 15 minutes.
Gently rinse each chicken breast with the vinegar and cool running water, pat dry with paper towels and using a small paring knife made a few 1/2 inch slits into the fleshy side of the chicken breasts.
In a large bowl, season the breasts (on both sides) with a generous sprinkle of salt and ground cayenne, the garlic powder, smoked paprika, ground oregano, and coconut nectar. Add the buttermilk to the bowl covering the chicken well, cover with plastic wrap and place in the refrigerator overnight for 8 - 10 hours.
The next day... Remove the chicken from the refrigerator and allow to relax for 20 minutes.
Make the Cacciatore sauce by mixing together the ketchup, wine and honey to taste.
*** Set the oven to 375 F
Lightly grease a baking sheet in a baking tray with olive oil (I used a teaspoon of leftover garlic butter, but olive oil works just fine too)
Carefully remove the chicken from the buttermilk-blend marinade, shaking off any excess buttermilk.
Lay the chicken breasts on the baking sheet and top with some of the Cacciatore sauce using a brush.
Loosely sprinkle the chopped green onions on top.
Roast in the oven for 35 minutes at 375 F, then up the temp to 420 F and roast for another 10 minutes (to your preferred done-ness).
Serve hot out of the oven with 'lots of energy to spare creamed potatoes' (below, below) or just 'wanna have fun potatoes, or smashed!... and your veggie side choice.
>>P.S. Really lovely with buttered toast too... i know, i know, i know...!~
