tropit

I came across a recipe yesterday that uses old sourdough bread to make a glaze for chicken breasts and serves it with white beans and greens. I had never heard of a sourdough glaze before. It's a 2 day recipe, but doesn't look hard. I think that I'll try it. I started soaking the beans yesterday and I'll soak the bread this morning. I'm not sure that I want to brine the chicken. We'll see.

https://www.houseandgarden.co.uk/rec...ourdough-glaze

tropit

It's taken a couple of days to put this recipe together, but not hard at all. Everything is set to go for tonight. The only thing that I changed was that I used skinless breasts. They were on sale, BOGOF, so I couldn't pass that up. Besides, the skin isn't all that healthy, but I'll bet it tastes amazing with the glaze on it. I stuck my finger in the glaze...really good. It is not that sour, but it's very earthy tasting.

tropit

This recipe was really good. I left the skin off and it was still good. I did go ahead and brine the chicken breasts, which kept them moist and tender. The sourdough glaze was very mild, but gave a subtle flavor which I liked. It also made the sauce creamy. It called for a ton of veggies and made a big pot of stew, so next time, I'll half it. I served it on toast with a side of salad greens and the guys really liked it!

Blueridgebeverly

Thanks for sharing. I was glad to see the results were worth the effort.