Falling behind…Here’s a “braised” chicken type of dish

Sorry, been busy with a variety of different things lately and going through a bit of a transition period as well, so I’m lagging a bit behind with the posts.

Recent meals and ideas I have seen got me into experimenting with some of the chicken meals that I have already pre-prepared and have put in the freezer. I had taken out a chicken breast which was stuffed with cheese and mushrooms. Looking in my vegetable drawers, I had carrots and asparagus and was thinking of how I could piece together the meal.

So I came up with the idea of braising a chicken breast like you would with say beef ribs, where you have a sauce of some sort with liquid and vegetables and leave it in the oven for an extended period.

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Unlike with the concept of ribs where it is left in the oven for 2+ hours, the chicken did not have to be in the oven for even an hour. The main base was a red wine, I also added in the carrots and asparagus as well as some other spices. On the side I had made up some rice which I seasoned with sage and rosemary. A nice simple meal that needs little preparation and most of the cooking time you can just sit back and relax.

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Enjoy.

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