Another Nigel Slater recipe for chicken, this is from ” The 30 Minute Cook” 1994.
Ingredients
- 8 plump cloves garlic with skin
- 2 fl oz olive oil
- 1 oz butter
- 2 large organic chicken breasts, with skin
- 1 fresh bay leaf
- 4 fl oz dry cider
- 3-4 fl oz cream
Servings:
Instructions
- Blanch the garlic cloves for 4 minutes in a pan of boiling water. Remove with a slotted spoon and pop the cloves out of their skins.
- Heat the oil in a shallow frying pan and melt the butter in it. When it sizzles, fry the chicken breasts, skin side down first, for 2-3 minutes on each side until golden.
- Reduce heat to as low as possible. Add the garlic and bay leaf and cover the pan. Cook gently until the chicken is cooked right through, about 15-20 minutes.
- Lift out the chicken and set aside. Increase the heat, pour in the cider and bring to a boil. Mash the garlic into the cider with a wooden spoon, scraping the pan.
- When the cider has almost evaporated pour in most of the cream and season to taste. Return the chicken to the pan and add a little more cream if wished. Cook for 2-3 minutes.
- Servw with french beans and saute potatoes.
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