Hey Good Lookin’, What’Cha Got Cookin’?

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

Chicken:
3 chicken breasts, skin on
3 sprigs of rosemary
6 cloves of garlic, smashed
150ml white wine

Marinade:
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

Method:
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

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