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Quick Roast Chicken breast

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Roast chicken in any form is one of the most gratifying things to eat. When you don’t have time to roast a whole chicken, ask your butcher to sell you a chicken breast with the skin intact and with the wing bone still attached. It has far more flavour than a bald chicken breast that you find in the convenience store or supermarket. One is more than enough per person – you may even have leftovers to make a chicken omelette the next day.

How to roast a chicken breast on the bone
Roast a chicken breast, with the skin on, exactly the same way as you would roast any piece of meat – on an oiled tray for 20 minutes per 450g plus 20 minutes, in an oven preheated to 180C/350F/Gas 4.

Quick chicken casserole with garlic, cream and thyme – serves 1 – double or quadruple the recipe as required.

Fry a chicken breast on-the-bone in a casserole or sauté pan with a knob of butter and a spoon of olive oil over medium heat, making sure both sides are golden (it takes about 5 minutes a side over medium heat). Add a chopped clove of garlic and fry for a minute, add a glass of white wine and 2 sprigs of fresh thyme, put the lid on and cook until the chicken is tender and cooked through (20-25 minutes). Add a little water or more wine if the pan starts to dry out – you need the liquid to make the sauce. Remove the chicken, cover loosely in foil to keep warm while you add a few spoons of cream to the sauce. Cook until it bubbles, pour over the chicken and serve with sliced chestnut mushrooms that you have first fried in butter.

 
Photograph copyright foodpixies.com

 

 

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