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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.