Starbucks Via Ready Brew Braised Chicken

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 tablespoon apple cider vinegar
1 large white onion, diced
1 tablespoon brown sugar
2 single-serving packets Starbucks VIA Ready Brew Colombia
2 1/2 cups water
1 can white beans, drained
kosher salt and freshly ground black pepper, to taste


Heat a dutch oven over high heat. (You can use a heavy-bottomed pot or deep skillet with a tight-fitting lid).
Coat the chicken breasts on all sides with a small amount of olive oil. Add to the pot and sear each side until lightly browned, about 1 minute per side. Remove the chicken and let rest.
Add the cider vinegar and deglaze the bottom of the pan with a spoon (scrape up all the brown bits).
Add the diced onion and reduce the heat to medium. Sweat the onion over medium heat until softened and slightly browned, about 3 minutes.
Add the Starbucks VIA Ready Brew coffee and stir to coat the onions. Then, add the water and brown sugar. Stir to combine, and add salt and pepper, to taste.
Return the chicken to the pot and bring the liquid to a boil. Cover and reduce to a simmer for about an hour, or until the chicken pulls apart easily with a fork.
Before plating, warm the white beans in a small skillet. Plate a portion of beans into a shallow bowl, then add one chicken breast and top with onions.




The coffee aisles of my local grocery stores have been growing in recent years. But, for some reason, coffee has never really made into the mainstream as a cooking ingredient. Perhaps that’s because ground coffee is too coarse to dissolve nicely into a sauce, and instant coffees are notorious for their crappiness. Well, we may be turning a culinary corner with the introduction of Starbucks VIA Ready Brew – the first instant coffee from Starbucks, and a new staple-to-be of my spice rack. For this recipe, I chose the Colombia roast, which is a medium-bodied coffee that adds a subtle but important rich background flavor to the braised chicken. The sweet onions balance out the bitterness of the coffee and make this a wonderful and unique dish.




Wednesday, December 2, 2009 - 5:04pm

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