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Mediterranean Chicken Recipe

Concentrated Flavours and Colours

To develope this Mediterranean Chicken Recipe we have taken inspiration from France, Spain, Italy Greece and Morocco.
Plump Chicken breast with crispy, fat free skin - a healthy white wine sauce with red peppers, capers, garlic, preserved lemons, olives and pinenuts. A riot of colour and a mouthful of flavour, perfumed with sprigs of fresh rosemary.
It's easy and quick to prepare and cook too and has a certain mystique about it. Go ahead and try it for yourself. Perfect for your Mediterranean Diet.

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Mediterranean Chicken Recipe Ingredients for Two People

2 Plump -boned, skin on - chicken breasts
1 Large glass of dry white wine
The same amount of chicken stock
8 Black olives - pitted
10 Capers
6 Cloves of garlic - skinned but left whole
1/2 A preserved lemon, skin only, cut into thin strips, or the grated rind of a fresh lemon
About 20 fresh pinenuts
1/2 A red pepper cut into thin strips
6 Sprigs of fresh rosemary - the tender top bits
Extra virgin olive oil to fry
A teaspoon of cornflour (corn starch) to thicken
Salt and black pepper to taste

Method for The Mediterranean Chicken Recipe

OK first season the chicken breasts with salt and plenty of black pepper and leave to rest.
Put your wine, stock, red pepper, half your rosemary and all the garlic into a pan and bring to the boil.
Simmer for about thirty minutes, allowing the liquid to reduce by about half.
Now take out the rosemary and discard, add the olives, capers and preserved lemons.
Slake the cornflour in a little cold water and thicken the sauce to the desired consistency.
In a medium non stick fry pan pan cook the chicken in the olive oil, over med / high heat, skinside down, until the skin is crisp and browned, about 7- 10 minutes.
Reduce the heat to medium, turn over, and cook for another 5 - 7 minutes until cooked through. Remove from the pan and keep warm in the oven.
Now, pour off most of the oil from your pan and throw in the pinenuts.
Stir until browned.
Now assemble - spoon the sauce onto warmed dinner plates.
Place the chicken on top.
Garnish with the toasted pinenuts and the remaining sprigs of rosemary.