sour sweet bitter spicy

noraleah:

Tonight I made bone-in chicken breasts using this non-recipe recipe. First, I love the “recipe-free cooking” concept (and the clever/simple way it’s presented), and second, they came out tasty and tender. The idea is to sear on the stop-top then cook in a hot oven (almost always the best approach to meat).

I marinated liberally with my own concoction: Tom Colicchio brand cranberry-apricot chutney I got from a restaurant opening/dijon mustard/sriracha. I also burned my finger. Still, I figure came out ahead.

Oh and PS. There is never a reason to choose boneless and/or skinless chicken breasts. The flavor is infinitely better, they’re lots cheaper, and you can always remove the skin if for some reason you want to deny yourself the BEST PART OF THE CHICKEN.