Angela 's Chicken with lemon, and Chilli broccoli
Angela Hartnett's chicken with lemon, and chilli broccoli recipes
A last chance to put seasonal broccoli to use before winter arrives
- Roast chicken: welcome any day of the week Photograph: Sarah Lee for the Guardian
Chicken is my favourite and I would happily eat it roasted any day of the week. And it's our last chance to snap up the seasonal broccoli before winter finally sets in.
The chicken can be served hot or cold, but you want the cooking juices to soak into the broccoli. It's spicy, so tone down the chili if you want.
1 chicken, jointed, so you'll have eight pieces – but halve each breast to make 10
2 tsp sweet paprika
5 tbsp olive oil
1 small onion, chopped finely
2 cloves garlic, chopped
2 sprigs of thyme
1 sprig of rosemary
1 lemon cut into quarters
300ml white wine
200ml water (chicken stock if you have it)
1 tsp sliced fresh chilli
Freshly milled salt and pepper
Season the chicken with salt and pepper and a sprinkle of some of the paprika powder.
Heat a pan, add 1 tbsp of olive oil and the butter and brown the chicken all over.
Remove from the pan, add the onion, garlic, thyme and rosemary and sauté for two minutes.
Add the rest of the paprika, then after a minute return the chicken to the pan, along with the lemon. Pour the white wine into the pan, stirring well.
Allow the wine to reduce, then add the water or stock and simmer for 20 minutes. Remove the chicken breasts as soon as they're cooked, to stop them becoming dry, and allow the rest to cook for another five minutes.
When all the chicken is cooked, leave to one side while you prepare the broccoli. Bring some salted water to the boil, and blanch the broccoli in it until just cooked. Drain the broccoli, then heat four tablespoons of olive oil in a large frying pan. Sauté the sliced chilli for one minute before adding the broccoli and tossing them together.
Season, and serve on a large plate with the chicken on top, pouring over any extra juices.
Last edited by ~Maliha~; 06-04-2012 at 08:45 AM.