Wednesday, December 16, 2009

Barefoot Contessa's chicken breasts with goat cheese

I've watched countless hours of Barefoot Contessa, a few while J was sneering at her from behind his laptop. He thinks her show is contrived. I love her. She makes cooking look effortless as opposed to Rachel Ray who makes me twice as anxious as I already am. Anyway, I have seen her roast the same chicken breasts stuffed with goat cheese a lot and I finally got around to trying it.

Uncle RaRa turned me on to the juiciest roast chicken breasts with the crispiest skin that I have ever had. Which is this:

You season the bone-in, skin on breasts as you wish and cook them at 500 degrees for a shorter period of time. All ovens differ and all breasts are different sizes so the time ranges from 20-30 minutes.

So I was skeptical when Ina's recipe called for cooking them at 325 degrees. I was sure that the skin would be limp. Oh, but the BC pulled through as always. The breasts were so juicy and the skin so crispy. Now, because I didn't put full faith into her (my mistake) I did turn up the heat to about 425 for 15 minutes because I wanted brown, crispy skin. The result was that the goat cheese oozed out of the skin. So follow the cooking temperature exactly. Don't try to go all renegade on her. I also didn't use herbed goat cheese because I'm not a fan. I just salt and peppered my little fellas and sprinkled some thyme on top. See below for the final picture. It wasn't as neat as Ina's but I know it was just as delicious.


Anonymous said...

YUM!! Her chicken with 40 cloves of garlic is also delicious.

Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!