Country Baked Chicken

We eat a lot of chicken in this house.   We quite like it, and its quite affordable. I really like the dark meat mmost of all, but I tend to cook breasts most of the time because they are healthier.  It can be rather tasteless sometimes and has a tendancy to dry out more than the rest, especially if overcooked.   A good chicken breast, however,  is rather like a canvas waiting to be painted upon . . .

I prefer my chicken breasts with parts of the bone still attached, which helps to keep them moist I think, but the other day I decided I was going to try brining them in a simple salt and water brine, only for a short time . . . just to see if it made a difference and . . . guess what?

It worked beautifully . . . these chicken breasts were deliciously moist and tender.  I covered them with a tasty herbed crumb and baked them in a mix of chicken stock and butter until the juices ran clear . . .

Then I turned those pan juices into a delicious gravy which was absolutely wonderful spooned over mounds of mashed potatoes, and of course with that tender flavourful chicken.  It was quite a delicious meal actually.  I will do this again!  It’s amazing what a little salt bath can do. Note – You won’t need to season your chicken with any salt as it will have absorbed some of the salt from the bath.

Pour the pan juices into a saucepan.  Whisk in the flour and milk mixture.  Bring to the boil, whisking constantly until the mixture thickens.  If it is too thick, thin with a bit more milk until you get your desired consistency.   Taste and adjust seasoning with some salt and pepper.

Serve the chicken and pass the gravy on the side.  Mashed potatoes go very well with this, as well as some veg and or salad on the side.

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