*I don’t know why the original post got lost as I posted this last Weds – no bother, here it is again!*
OK. I’m not even lying. This is THE BEST CHICKEN MEAL I have ever, ever EVER tasted.Did I mention its the best chicken meal I have ever tasted yet? Now, I am not a breast kind of girl. Chicken breast that is. I find it overly meaty and tough and chewy – not my ideal meat of choice. Imagine my disdain when the better half told me all we had left to cook for dinner was two pieces of chicken breast. I mean, fatty pizza from pizza-hut (God-forbid) would have been better. A mouth full of clotted cream more tasty. A spoon-full of cod-liver oil vastly more satisfying. Anything but bloody chicken breast. And so, I decided to hide downstairs while he came up with a recipe to cook the chicken breast with.
Alas, he bobbed down and came up with this: It would seem this was an easy recipe – and the best part about it? We had all the ingredients, no need to walk out in the balmy rain to get anything. Tick. I helped with the cooking, the faster we get the bloody breasts cook – the quicker I could eat them and soon forget about them was my thought process. This recipe incorporated two of my favourite things, rosemary and orange. It seemed a cool recipe – could this work? Could this be the recipe to change my aversion to chicken breasts? Would I finally be friends with the breast? HELL YES. The meal was the best damn chicken meal Ive ever had – better than some restaurants we pay far too much for (Alain Ducasse – are you listening?!) The chicken breast, bathed in a robust sticky orange-toffee with hints of rosemary was soft and succulent. It was perfectly cooked and tender – melts in your mouth. As you bite down, an explosion of sweet bitter orange tickle your palate while the seasonings of salt and pepper provide enough taste for you not to need anything else except said chicken. This is such a gorgeous, easy and tasty meal to cook, that it would be a sin for you not to cook it. NOW.
Here is the recipe and the method – thank me later 🙂 🙂
Two skinless boneless chicken breasts
2 teaspoons of rosemary (about 2 sprigs, de-stemed and chopped)
1/2 teaspoons of salt
1/2 teaspoons of ground black pepper
120ml of dry white wine
240ml orange juice
80ml maple syrup OR honey (the healthier version obviously)
2 tablespoons of butter (no idea how to measure this, we just cut two chunks)
Measure out the wine and orange juice and bring to the boil in a small saucepan. Reduce heat slightly, but keep high enough to continue low boil for 5 minutes, stirring occasionally.
Stir in maple syrup (or honey) and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened.
Don’t worry if this doesn’t appear thickened straight way, while its resting, it will thicken itself over time. Set aside.
De-stem your rosemary and roughly chop the leaves into tiny bits.
In a small bowl mix together the chopped rosemary, salt and pepper.
Rub mixture on both sides of chicken breasts, and set aside.
Melt butter and olive oil in a large frying pan over medium high heat.
Add chicken breasts, cover and saute for about 5 minutes on each side until lightly browned.
Now you’re meant to pour orange-syrup mixture over chicken but we didn’t want to waste any of the orange-syrup (our pan was big and there was sure to be wastage) so we transferred the chicken into the pan which had the orange-syrup, this properly infused the chicken with the syrup – y-u-m-m-y!!!
Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze. Serve with your choice of vegetables. Voila! One STUNNING gorgeous plate of chicken, served hot.
Right – try it out people – you won’t be disappointed. Happy cooking!