I’m not gonna lie, up until tonight I hadn’t cooked anything in a while. I’m just so knackered when I get home from work, that instead of doing anything productive, I end up wasting the hours away on the internet instead (I live a privileged life, I know).
Lately, I’ve been thinking about (read: obsessed with) this chicken dish. We hadn’t had it in a while, and it’s so tasty, yet so simple to make that I just needed it.
Because we currently have a crap-tonne of limes and it’s not chilli season in New Zealand (chillies are about $50/kg at the moment), I decided to mix things up a bit. So instead of throwing rosemary, garlic and chilli on to the chicken, I also made a marinade. Best idea ever. Here’s the recipe
3 chicken breasts, skin on
3 sprigs of rosemary
6 cloves of garlic, smashed
150ml white wine
1 tbsp olive oil
2 tbsp soy sauce
1 tbsp chilli sauce (I used Hot Samoan Boys)
Juice of two small limes (lemons would also work)
Salt and pepper
Massage the marinade into the chicken and leave to sit for around half an hour.
Place chicken in a medium pan on high heat, skin side down and cook for about 2 – 5 minutes, until the skin is crispy and brown.
Turn the heat down to low, turn the chicken over and put the rosemary and garlic on top the chicken. The limes I used for the marinade still had a little bit of juice left in them, so I cut them into quarters and put those in as well. Place the lid on the pan and cook for a further 20 – 25 minutes, or until cooked through.
Remove the pan from the heat, and add the white wine. Let the wine evaporate for about 30 seconds, and then return to a high heat and let the winey sauce reduce and thicken.
Serve. I served it on brown rice, but it’s fine with a toasted focaccia also.
Title from: Hey Good Lookin’ – Hank Williams