Everything but the Kitchen Sink Chicken
Ginger Moreno
From Every Day with Rachael Ray
August-September 2006
FOUR SERVINGS
Prep Time: 20 min, plus marinating time
Cook Time: 1 hr
4 chicken breast halves (1 pound total)
1/4 cup plus 2 tablespoons low-sodium chicken broth
10 cloves garlic, minced
1 shallot, minced
1 small sweet onion (such as Vidalia), minced
2 tablespoons extra-virgin olive oil
2 tablespoons Worcestershire sauce
2 tablespoons tamari (dark soy sauce)
1 tablespoon steak sauce, such as A1
2 1/2 teaspoons hot sauce, such as Tabasco
1 1/2 teaspoons freshly grated ginger
1 teaspoon rice wine vinegar
1/4 teaspoon five-spice powder
1/4 teaspoon freshly ground black pepper
Pinch saffron
1. Combine all of the ingredients in a heatproof baking pan, making sure to coat the chicken well. Place the chicken, skin side up, in a single layer. Cover with foil and refrigerate for 2 to 6 hours.
2. Preheat the oven to 350º. Roast the chicken, uncovered, until the juices run clear when the meat is pierced, 50 to 60 minutes. Transfer the chicken to a plate and cover loosely with foil.
3. Transfer the pan to the stovetop. Simmer the sauce in the pan over medium heat until thickened, 3 to 5 minutes. Strain the sauce over the chicken. Serve with rice if desired.
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