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.
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