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Coq Au Riesling with Autumn Fruits

The sweetness of German Riesling wine is delicious with roasted chicken and fall fruits. Use any combination of dried fruit you like, and tangy-sweet apple would substitute well for the pears. Read More

Sage Butter-Roasted Chicken Breasts

Sage is the primary flavor in commercial poultry seasoning because it complements chicken, turkey, and game birds so well. Using fresh leaves, chopped up and blended into a dish of butter, makes the perfect self-basting mixture for bone-in breasts. Read More

Sage-Roasted Chicken with Wild Rice Salad

Look for pouches of cooked wild rice in the grains section of the grocery store—they’re a nice shortcut for a summer salad. If you like to get the grill going, prepare the chicken breasts as directed and char-grill them. Read More

Herbed Cheese & Kale-Stuffed Chicken Breasts

Once you’ve steamed the kale, mixing up the creamy filling for the chicken takes just minutes. Feel free to substitute other favorite greens, like spinach or Swiss chard. Look for the herbed cheese in the deli department. Read More

Bacon Garlic Ranch Chicken Salad

There’s not much that beats the luscious combo of bacon and creamy ranch-style dressing. Make your own ranch (it’s simple) and spoon it over sliced roasted chicken breast and a bed of crisp butter lettuce. Read More

Roasted Chicken Verde with Pipian Salsa

This version of a traditional Mexican chicken dish embraces ingredients grown for centuries  in the southwestern U.S. Serve with quickly sautéed vegetables that define the heart of indigenous farming—sustainable rotating crops that include corn (maize), squashes, hot chiles, and beans. Adding chicken moves this menu up the food chain, providing… Read More

Porcini-Dusted Chicken with Wild Mushroom & Pea Risotto

Any dried mushrooms will work beautifully in this unique method for seasoning chicken. The mushroom “dust” lends a deep, rich flavor as it’s absorbed into the chicken skin. Making a creamy risotto with farro—a farrotto—filled with fresh mushrooms only boosts the umami of the dish. Read More