Buffalo Braised Chicken Breasts and Roasted Root Veggies.

Is this one a cheat? Not sure. Obviously the chicken didn’t come from my CSA. but the roots did. OH ROOTS!

Buffalo Braised Chicken Breasts and Roasted Root Veggies.

I promise I will get better at photography one of these days. Really.

I know lots of health-fanatics freak the hell out about chicken skin, but the truth is, friends, a 12-ounce bone-in, skin-on chicken breast half contains only 2.5 grams of saturated fat and 50 calories more than the same sized portion of  boneless skinless chicken breast. And it sure tastes a lot better. Check it out. So this health-fanatic works it into dinner sometimes.

If I was really worried about the calories, I could just drink 1/4 of a beer less than I usually do. But who wants to do that?

Anyway, this was good. Like eating much-healthier wings.

1 tbs of veg oil

2 bone-in skin-on chicken breasts

1/2 cup  of diced, stewed, whatevered tomatoes

1 cup of Frank’s or your preferred hot sauce

Roasted mixed root veggies (I roasted them a few days ago, remember?)

  1. Preheat oven to 400 degrees.
  2. Heat oil in a cast iron skillet, or other oven-safe contraption, over med-high heat. Place the chicken breasts in the pan skin-side-down and let them brown for 5-7 minutes.
  3. Meanwhile, mix the tomatoes and hot sauce in a bowl. I gave it a few pulses with an immersion blender so it had an even consistency, but that’s personal preference. Some people like tomato chunks, and that’s OK.
  4. When the chicken has browned, flip them over, add the hot sauce mixture and stick it in the oven for 25-30 minutes, or until its reached an internal temperature of 160 degrees. You know,  so you don’t get food poisoning.

3 responses to “Buffalo Braised Chicken Breasts and Roasted Root Veggies.

  1. I love nothing more than roasted root veggies…can’t say I could do the chicken because I’m too chicken when it comes to heat…but ill do the roasted veggies all day!!

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