Roasted Chicken and Fig Stew
Photo: Carolina Ayala / Contributor
Boneless chicken breast is, hands down, the easiest piece of meat to overcook. I have now witnessed this repeatedly, at times even at my own restaurant. In my experience, it is better to slightly undercook it, then let the resting period finish the job. A perfectly cooked chicken breast should be succulent and silky smooth when you cut into it. Once it’s overcooked, you can’t undo it; if it needs more time, you can always cook it a little longer. If you cut the chicken breast in half horizontally, you end up with a thinner piece to cook. This way, the seasonings get in from all sides and the meat cooks faster. So, here is a recipe for a chicken stew that uses visual and touch cues. In future recipes, I will give you the nerdier versions of using a thermometer to check the temperature of the chicken breast to achieve the perfect texture.