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Mediterranean
Chicken Recipe
Concentrated
Flavours and Colours
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.
It's easy and quick to prepare and cook too and has a certain mystique
about it. Go ahead and try it for yourself. Perfect for your
Mediterranean Diet.
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Mediterranean Chicken Recipe
Ingredients for Two People
2 Plump -boned, skin on - chicken
breasts
1 Large glass of dry white wine
The
same amount of chicken stock
8 Black olives - pitted
10 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 20 fresh pinenuts
1/2 A red pepper cut into thin strips
6 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 for The Mediterranean
Chicken Recipe
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.
In
a medium
non stick fry pan pan cook the chicken
in the olive oil,
over med / high heat,
skinside down, until the skin is crisp and browned, about 7- 10
minutes.
Reduce the heat to medium, turn over, and cook
for another 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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