Steeped chicken breasts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Red ripe tomatoes |
| 3 | Fresh rosemary | |
| 2 | Cl Garlic ; smashed and peel | |
| 2 | Boneless skinless chicken breasts | |
| 2 | cups | Water |
Directions
Recipe by: p01046@... (Jessica Litman) Run the tomatoes through an electric juicer or puree them in a food processor. Stir in 1 to 2 teaspoons of salt, then strain through cheesecloth (this make take an hour). Stir with a spoon or a whisk, but do not force the solids through the strainer. You should end up with 3 to 5 cups of a clear, barely pink, juice. Cut the boneless chicken breasts into quarters. In a large skillet with a tight-fitting cover, pour the strained tomato juice and enough water to completely cover the chicken breast pieces when submerged. Add the rosemary sprigs and the garlic cloves. Bring to a rolling boil. Add the chicken. Cover the pan and simmer 3 minutes. Then turn off the heat. Keep the pan tightly covered for 20 minutes more, and the chicken will steep in the rosemary-garlic broth. After removing the chicken from the pan, discard the rosemary and garlic, and save and refrigerate the broth. It is very good in risotto; or zapped by the cupful in the microwave and drunk as-is.