Our tested Braised Chicken Breast Side: hearty, generous, and balanced with brown sugar and bourbon. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the brown sugar and bourbon elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the buttermilk and the rest of the brown sugar and bourbon flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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