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June 20th, 2008, 12:23 PM
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| Silver Member  Join Date: Jan 2003 Location: Marietta, Ga Age: 23
Posts: 348
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Credits: 507 |  Cooking chicken in light olive oil? Anyone have thoughts on this: I have been cooking chicken by using a BIT of olive oil to brown the chicken on high, and then using a red wine vinegar with seasonings to finish cooking in a low heat reduction. It gives me a finished product which is tasty as all get-out, and still very tender. Is the oil negligible in terms of fat? I do realize that even the healthiest oils will turn into saturated fats upon cooking, but this method of cooking what could otherwise be a boring dish is great for me! What do yall think? Jay |
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