Oh this might be too late --- however --- this is what I do for a fabulous skin-on bone-in chicken breast. I usually cook it with skin then remove and use the meat for something else. It comes out so moist/flavorful!
I use an enameled cast iron dutch oven. Heat it up w/ a little olive oil. Hot, but not so hot the oil scorches. I brush a little olive oil on the skin and then salt/pepper. Skin-side down in the pot and don't touch for a few minutes. Let it brown and caramelize.
Take out the chicken, take the pot off the burner. Add a little white wine (or broth), a little more olive oil, toss in quartered vidalia, a lemon wedge or two, and fresh herbs. The herbs can still be on the stems. Pop the chicken on top of all that (skin side up) and put in a 425F oven and cook until the chicken is done. Just keep an eye in case the liquid evaporates and the onions burn. It can take another 20-35 minutes to finish depending. I have one of those thermometers you can put in the oven w/ a wire and it beeps when it's hit 165F.
Take it out, remove the chicken to a plate and cover with foil. Take out all but a few onions. If the herbs fall off the stems, all the better. Put the dutch oven on med-high heat, caramelize a few onion wedges and then deglaze with white wine. Add some chicken broth if needed, a little cornstarch - you've got a nice herbed onion gravy.
Adrienne
Topic: chicken (Read 1733 times)
