Oven slow cooked chicken breasts seasoned with onion, garlic and parsley. A tasty protein to accompany your favorite side of rice, pasta, veggies or more exotic options such as polenta.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|bone-in chicken thigh||12 lb.||24 ea.|
|all-purpose flour||0 1/2 cups|
|salt and pepper||0 1/2 tsp.|
|vegetable oil||0 1/2 cups|
|Spanish onion||8.5 oz.||1 1/2 qt.|
|balsamic vinegar||0 1/2 cups|
|sun-dried tomatoes||3 oz.||1 1/2 cups|
|artichoke hearts||20 oz.||1 qt.|
|fresh parsley||1 oz.||0 1/2 cups|
|fresh basil leaves||0.75 oz.||0 1/2 cups|
|polenta||109 oz.||3 qt.|
|yellow cornmeal||13 oz.||3 cups|
|kosher salt||1 tbsp.|
|crushed red pepper||0 1/2 tsp.|
|Parmesan cheese||5.25 oz.||1 1/2 cups|
|1. Mix flour with salt and pepper. Dredge chicken thighs in flour mixture. Brown in batches in vegetable oil. Place chicken in a full steam table pan to hold.|
|2. Add onions to skillet, and cook for 5-8 minutes, or until translucent. Add Garlic, cook an additional minute. Deglaze pan with vinegar; add Vegetable juice, and bring to a boil. Reduce heat and add sun-dried tomatoes and artichoke hearts. Pour sauce over chicken cover pan and place in a preheated 350°F. oven, and braise for 35-40 minutes. Remove cover from chicken and continue to cook 15-20 minutes until chicken reached an internal temperature of 160°F.|
|3. Stir in parsley and basil, and serve over cooked orzo or rice or polenta.
Note: If polenta gets too thick add hot water as needed to thin.