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What if we made Chicken Cacciatore with boneless/skinless chicken breast?

Would it be the same? We made the most delicious Chicken Cacciatore over the weekend and would like to try it again with boneless chicken breast and wondered how close it would be? Anyone try this? Thanks, Richie

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  1. IMO there is not enough fat content in breast meat..also, without the bones, you lose a lot of flavor...use bone-in thighs for the best flavor...they cost way less too..

    1. No, it won't be the same. You won't have the same depth of flavor in the sauce because of less browning, less simmering, and less fat. The meat will not taste as good because breasts are inferior for simmering.

      1. It's not going to be the same. It will be close, it will have chicken and all the great veggies etc. however the sauce will not be the same.
        A braised dish relies on the bones and skin of the browned meat to add body to the sauce. The skin adds fat (obviously) and the bones and cartilidge break down in the cooking liquid and thicken the dish.
        A good compromise would be to use skinless, but not boneless pieces. Thighs would give a little fat to the sauce and if cooked well, they should fall off the bone.
        Culinary Vixen
        --http://www.cvixen.blogspot.com/

        1. I have two thoughts:
          1) if you could do it with a boneless/skin on chicken breast and take the skin off after you brown it off, you'd get a lot of the flavor while being able to control the amount of fat (insofar as you could also pour off as much of the fat in the pan as you wanted to).

          2) there's really no reason it wouldn't be nearly as delicious if you went with totally boneless/skinless. One way to make sure it remains very close to the original dish would be to use some homemade or really excellent stock (some of the markets around here in SF make their own and they're pretty good) in the sauce. That unctuous quality you can only get from the bones is what I think you'd miss most using boneless/skinless breasts but the stock would help replace that.

          Ok, I actually have a third thought, boneless/skinless chicken thighs are always preferable in my mind to breasts....but, if you're really working to reduce fat in the recipe, the breasts are the way to go. If, however, you're looking to make the recipe just flat out simpler to do, then thighs are more forgiving of cooking time and in my opinion more tasty. Good luck!

          1. That's what I thought all of you would say. Thanks!