Pan-roasted chicken with lentils, roasted tomatoes and basil oil

Pan-roasted chicken with lentils, roasted tomatoes and basil oil

By
From
A Year In My Kitchen
Serves
4

Chicken supremes are simply chicken breasts with the wing tips attached. I always think they taste better… and you have the added pleasure of being able to gnaw on the bone. Don’t be put off at first glance by the number of toolbox components in this recipe – remember that just about every item in the toolbox lasts well in the fridge for up to a week.

Ingredients

Quantity Ingredient
2 cups Braised lentils
250ml Stock
2 tablespoons tamari
4 organic, free-range chicken supremes
sea salt
freshly ground black pepper
1 tablespoon olive oil
8-12 Slow-roasted tomatoes
2 tablespoons Basil oil
4 tablespoons aioli
finely chopped curly parsley, to finish

Method

  1. Preheat the oven to 200°C. Place the lentils in a saucepan, pour over the chicken stock and bring to the boil. Turn down the heat, add the tamari and simmer for 2 minutes. Keep warm.
  2. Meanwhile, season the chicken supremes with salt and pepper. Place a large ovenproof (preferably non-stick) pan over a high heat. Add the olive oil and when it is hot and just starting to smoke, lay the chicken breasts in the pan, skin side down. Cook without moving (resist the temptation) for 4 minutes until the skin is golden brown. Without turning the supremes, put the pan into the oven (or you could transfer them to a roasting tray). Roast, skin side down, for a further 8 minutes or until the breast feels firm when you press it with your fingers. Remove from the oven and leave to rest in a warm place for 5 minutes or so.
  3. Divide the warm lentils among warm plates. Place a few roasted tomatoes and a chicken supreme on top of each portion and drizzle the basil oil over the lentils. Add a dollop of garlicky aïoli (or pass around separately in a bowl you prefer). Finish with a sprinkling of chopped parsley.
Tags:
seasonal
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