Substitute Boneless for Bone-in chicken
I am planning to make the Chicken Marbella recipe from the Silver Palette Cookbook, but I would like to use boneless skinless chicken instead of bone-in skin on chicken. The original recipe calls for 4, 2 1/2 lb. chickens; how much boneless skinless chicken breast should I substitute?
Here is the original recipe:
Thank you so much!
Unless you are cutting it up, I would suggest one boneless half per serving. If cutting up, 8 breasts should serve 10
Edible meat is about 65% of a whole chicken. So 4 x 2.5 = 10 x 0.65 which gives you 6.5 i.e. 6 1/2 pounds of meat (what you want, in weight, for boneless, skinless.)
That dish is ideal for using just chicken thighs, boned or not.
Breasts, especially skinless, are the least desirable choice because the skin of CM is so good. Two thighs per person unless they are very large.
Most people cut way down on the sugar in the SP recipe, as do I, even though I like sweetness. I add onion to the marinade, and an extra step. I dry the marinated pieces with a paper towel, then sear them skin-side down in a skillet before baking them skin side up. I use a large enough baking pan that there is space between the pieces and the skin is not submerged. When I pour in the marinade and wine I am careful not to have solids (other than the sugar) atop the skin, because they can scorch.