GENNARO'S SIMPLE PAN-FRIED CHICKEN

GENNARO'S SIMPLE PAN-FRIED CHICKEN
 
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Ingredients

Ingredients
Method
 
  • olive oil
  • 2 free-range chicken breasts, skin on
  • sea salt and freshly ground black pepper
  • 1 fresh red chilli, halved lengthways
  • 3 sprigs of fresh rosemary
  • 6 cloves of garlic, smashed
  • 150ml white wine
  • 2-4 slices of bruschetta, to serve
1. Place a medium frying pan over a medium heat with a splash of olive oil. Season the chicken with a good pinch of salt and pepper and place, skin-side down, in the pan.

2. Place the lid on top and cook for 2 to 3 minutes, or until the skin is golden and crisp. Reduce the heat to low, turn the chicken over and place the chilli, rosemary and garlic on top. Place the lid back on the pan and cook for a further 20 to 25 minutes, until cooked through.

3. Remove the pan from the heat, pour in the wine and allow the alcohol to evaporate for about 30 seconds. Return the pan to a high heat for 2 to 3 minutes, or until the sauce has thickened and reduced.

4. Transfer the chicken to a board and leave to rest for about 5 minutes. Slice into strips and lay onto the bruschetta. Top with the chilli, rosemary and garlic, drizzle over the sauce and serve.

GENNARO'S SIMPLE PAN-FRIED CHICKEN

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This recipe was uploaded by FoodTube

 
 
Serves 2 / NUTRITIONAL INFO: 376 kcals, 6.2g fat (1g saturated), 50.7g protein, 16.9g carbs, 1.6g sugar

Method


1. Place a medium frying pan over a medium heat with a splash of olive oil. Season the chicken with a good pinch of salt and pepper and place, skin-side down, in the pan.

2. Place the lid on top and cook for 2 to 3 minutes, or until the skin is golden and crisp. Reduce the heat to low, turn the chicken over and place the chilli, rosemary and garlic on top. Place the lid back on the pan and cook for a further 20 to 25 minutes, until cooked through.

3. Remove the pan from the heat, pour in the wine and allow the alcohol to evaporate for about 30 seconds. Return the pan to a high heat for 2 to 3 minutes, or until the sauce has thickened and reduced.

4. Transfer the chicken to a board and leave to rest for about 5 minutes. Slice into strips and lay onto the bruschetta. Top with the chilli, rosemary and garlic, drizzle over the sauce and serve.
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