Marry Me Chicken

40 mins
Serves 4
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Directions

  1. 1Make the paste: Add 3 garlic cloves, 1 bunch of basil leaves, 1 red chili, 110g of sun-dried tomatoes, 1 tbsp of tomato paste, a squeeze of lemon juice, zest of 1 lemon, 2 tbsp of sun-dried tomato oil, 1 tsp of smoked paprika, 2 pinches of dried oregano, and 1 tbsp of water to a blender. Blend until smooth.
  2. 2Make the paste: Add 3 garlic cloves, 1 bunch of basil leaves, 1 red chili, 110g of sun-dried tomatoes, 1 tbsp of tomato paste, a squeeze of lemon juice, zest of 1 lemon, 2 tbsp of sun-dried tomato oil, 1 tsp of smoked paprika, 2 pinches of dried oregano, and 1 tbsp of water to a blender. Blend until smooth.
  3. 3Make the paste: Add 3 garlic cloves, 1 bunch of basil leaves, 1 red chili, 110g of sun-dried tomatoes, 1 tbsp of tomato paste, a squeeze of lemon juice, zest of 1 lemon, 2 tbsp of sun-dried tomato oil, 1 tsp of smoked paprika, 2 pinches of dried oregano, and 1 tbsp of water to a blender. Blend until smooth.
  4. 4Season the chicken generously with salt and sear in a medium-high heat pan with oil, skin side down, until golden brown and crispy (5-10 mins). Flip and cook for another 2 minutes. Remove and set aside.
  5. 5Season the chicken generously with salt and sear in a medium-high heat pan with oil, skin side down, until golden brown and crispy (5-10 mins). Flip and cook for another 2 minutes. Remove and set aside.
  6. 6Season the chicken generously with salt and sear in a medium-high heat pan with oil, skin side down, until golden brown and crispy (5-10 mins). Flip and cook for another 2 minutes. Remove and set aside.
  7. 7In the same pan, add a splash of oil and fry the paste over medium heat for a few minutes.
  8. 8In the same pan, add a splash of oil and fry the paste over medium heat for a few minutes.
  9. 9In the same pan, add a splash of oil and fry the paste over medium heat for a few minutes.
  10. 10Add the cream, chicken stock, salt, and pepper to the paste. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes.
  11. 11Add the cream, chicken stock, salt, and pepper to the paste. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes.
  12. 12Add the cream, chicken stock, salt, and pepper to the paste. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes.
  13. 13Return the chicken to the pan, placing it on top of the sauce (do not submerge the skin). Bake in a fan oven at 160°C/320°F for about 25 minutes until cooked through.
  14. 14Return the chicken to the pan, placing it on top of the sauce (do not submerge the skin). Bake in a fan oven at 160°C/320°F for about 25 minutes until cooked through.
  15. 15Return the chicken to the pan, placing it on top of the sauce (do not submerge the skin). Bake in a fan oven at 160°C/320°F for about 25 minutes until cooked through.
  16. 16Remove the chicken, let it rest for 10 minutes, then slice and serve with the sauce and some greens or tenderstem broccoli over olive oil mash.
  17. 17Remove the chicken, let it rest for 10 minutes, then slice and serve with the sauce and some greens or tenderstem broccoli over olive oil mash.
  18. 18Remove the chicken, let it rest for 10 minutes, then slice and serve with the sauce and some greens or tenderstem broccoli over olive oil mash.

Ingredients

  • 4 skin on chicken breasts
  • 4 skin on chicken breasts
  • 4 skin on chicken breasts
  • 0 salt
  • 0 salt
  • 0 salt
  • 300 ml double cream
  • 300 ml double cream
  • 300 ml double cream
  • 225 ml chicken stock
  • 225 ml chicken stock
  • 225 ml chicken stock
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 bunch basil leaves
  • 1 bunch basil leaves
  • 1 bunch basil leaves
  • 1 red chilli
  • 1 red chilli
  • 1 red chilli
  • 110 g sun-dried tomatoes
  • 110 g sun-dried tomatoes
  • 110 g sun-dried tomatoes
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 2 tbsp sun-dried tomato oil
  • 2 tbsp sun-dried tomato oil
  • 2 tbsp sun-dried tomato oil
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 2 pinches dried oregano
  • 2 pinches dried oregano
  • 2 pinches dried oregano
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • 0 salt and pepper
  • 0 salt and pepper
  • 0 salt and pepper
  • 0 greens or tenderstem broccoli
  • 0 greens or tenderstem broccoli
  • 0 greens or tenderstem broccoli
  • 8 potatoes
  • 8 potatoes
  • 8 potatoes
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil

Equipment

knifecutting boardpanblendergratertongswhiskbaking sheet