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Mediterranean
Chicken Recipe
 
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Just follow the step-by-step instructions below to create
this great Mediterranean recipe. If you run into any problems with any
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To develope this
Mediterranean Chicken Recipe we have taken inspiration from France,
Spain, Italy
Greece and Morocco.
Plump Chicken breast with crispy, fat free skin - a healthy white wine
sauce with red peppers, capers, garlic, preserved
lemons, olives and pinenuts. A riot of colour and a mouthful
of flavour, perfumed with sprigs of fresh rosemary.
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It's easy too, just follow the step-by-step instructions below to make
the definitive Mediterranean Chicken Recipe.
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Ingredients for Two People
- 2 Plump - skin on - chicken breasts
- 1 Large glass of dry white wine
 The
same amount of chicken stock
- 12 Black olives - pitted
- 18 Capers
- 6 Cloves of garlic - skinned but left whole
- 1/2 A preserved lemon, skin only, cut into thin
strips, or the grated rind of a fresh lemon
- About 40 fresh pinenuts
- 1/2 A red pepper cut into thin strips
- 12 Sprigs of fresh rosemary - the tender top
bits
- Extra virgin olive oil to fry
- A teaspoon of cornflour (corn starch) to
thicken
- Salt and black pepper to taste
Method
- OK first season the chicken breasts with salt
and plenty of black pepper and leave to rest.
- Put your wine, stock, red pepper, half your
rosemary and all the garlic into a pan and bring to the boil.
- Simmer for about thirty minutes, allowing the
liquid to reduce by about half.
- Now take out the rosemary and discard, add the
olives, capers and preserved
lemons.
- Slake the cornflour in a little cold water and
thicken the sauce to the desired consistency.
- Right - cook the chicken in the olive oil,
skinside down until the skin is crisp and browned, about 7- 10 minutes.
- Turn over and cook for onother 5 - 7 minutes
until cooked through.
Remove from the pan and keep warm in the oven.
- Now, pour off most of the oil from your pan and
throw in the pinenuts.
- Stir until browned.
- Now assemble - spoon the sauce onto warmed
dinner plates.
- Place the chicken on top.
- Garnish with the toasted pinenuts and the
remaining sprigs of rosemary.
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