Directions
- 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.
- 2Season 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.
- 3In the same pan, add a splash of oil and fry the paste over medium heat for a few minutes.
- 4Add the cream, chicken stock, salt, and pepper to the paste. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes.
- 5Return 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.
- 6Remove 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
- 0 salt
- 300 ml double cream
- 225 ml chicken stock
- 3 garlic cloves
- 1 bunch basil leaves
- 1 red chilli
- 110 g sun-dried tomatoes
- 1 tbsp tomato paste
- 1 squeeze lemon juice
- 1 lemon zest
- 2 tbsp sun-dried tomato oil
- 1 tsp smoked paprika
- 2 pinches dried oregano
- 1 tbsp water
- 0 salt and pepper
- 0 greens or tenderstem broccoli
- 8 potatoes
- 0 olive oil
Equipment
knifecutting boardpanblendergratertongswhiskbaking sheet
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