Tag: chickenrecipe

Pan-Fried Tarragon Chicken

by Karen ClaassenLeave a Comment on Pan-Fried Tarragon Chicken
Pan-Fried Tarragon Chicken

This is one of those easy mid-week meals that takes no time at all to prepare and leaves one surprised at the amount of punchy flavour and goodness on a plate! The sauce is enough for 6 – 8 chicken breasts but equally for 4.

6 – 8 chicken breasts, skin removed
5ml garlic powder
15ml dried tarragon
60ml + 30ml butter
15ml lemon juice
250ml sour cream

Dry the chicken breasts and place them on a chopping board.
Drizzle with the smallest amount of vegetable oil and season with salt and pepper. Set aside.
Mix the garlic powder and tarragon and sprinkle evenly over the breasts. Rub the mixture over the chicken with your fingers.
Put a heavy-base pan (skillet) onto medium-high heat and allow it to warm up.
Add 2 chicken breasts to the hot pan and cook for about 6 minutes without moving them around.
Flip the breasts and add 15ml of the butter to the pan. Cook the chicken for another 6 minutes.
Remove the cooked breasts from the pan, set aside and keep covered while you cook the rest.
Turn the heat down to low and add the 30ml butter, lemon juice and sour cream to the pan and simmer for one minute.
Place the cooked chicken back into the pan, cover with a lid and cook for another 6 minutes to warm it through.
Serve with a crisp green salad.

Portuguese Roasted Chicken

by Karen ClaassenLeave a Comment on Portuguese Roasted Chicken
Portuguese Roasted Chicken

2kg chicken, portioned
1 fresh chilli
2 cloves of garlic, minced
5ml chilli flakes
15ml smoked paprika
10ml dried oreganum
2,5ml dried thyme or 5ml fresh thyme leaves
60ml lemon juice
30ml vegetable oil
30ml brown sugar
2 red onions
500g potatoes
a handful of parsley, roughly chopped

Preheat your oven to 200℃.
Place the chicken pieces in a roasting tray, season with salt and pepper and set aside.
Chop the chilli finely and add it to a small bowl with the garlic, chilli flakes, smoked paprika, oregano, thyme, lemon juice, vegetable oil and sugar. Stir to combine.
Drizzle the spice mixture over the chicken pieces. Turn the pieces and smear the spices over the chicken with your hands.
Peel the onions and cut into wedges.
Cut the potato into quarters.
Add the onion and potato to the roasting dish and mix through with your hands.
Place in the oven and roast for 50minutes.
Take the chicken from the oven, sprinkle with the parsley and serve with a crisp salad.