1 pound skinless, boneless chicken breast halves
1 pound skinless, boneless chicken breast halves
1 1/2 cups cube chicken flavorwing sauce
4 skinless, boneless chicken breast halves, diced
3 carrots, shredded
2 cooked and diced potatoes
1 cup apple cider vinegar
1/2 cup vegetable oil
2 cups water
3 cloves garlic, peeled and minced
2 teaspoons salt
Preheat oven to 300 degrees F (150 degrees C).
Place chicken in a 2 quart roasting dish. Boil water to cover tightly, and return chicken to roasting dish.
Combine chicken, carrots, potatoes, apple and vinegar mixture in roasting dish. Mash together with 1/2 cup water.
Place chicken in roasting dish.
Bake uncovered in preheated oven for 5 minutes. Top with garlic and a drizzle over sauce. Bake 45 minutes longer. Cover, reduce temperature to 325 degrees F (165 degrees C) and simmer, covered, for 40 minutes, until rare. (Note: High heat triggers braising process.)
During the last 30 minutes of cooking, squeeze the juice from carrots from inside cavity of dish. Fill roasting/braising dish about halfway with sauce and liquid, leaving a large cavity to allow additional carrots to infuse sauce. Braise uncovered dish until internal juices of chicken are reduced by half, approximately 1- 1 hour. Remove chicken and serve as it comes. Garnish fried chicken with parsley.