spanish chicken breasts with lemon
(1 rating)
An updated recipe from modern Spain. The prep is the time to marinade.
(1 rating)
yield
4 serving(s)
prep time
2 Hr
cook time
1 Hr
method
Bake
Ingredients For spanish chicken breasts with lemon
- MARINATED CHICKEN
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4chicken breasts, skin left on
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salt & freshly ground black pepper
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3 Tbspolive oil
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1lemon, zest only
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3lemons, juice only
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175 mlwhite wine (6fl oz)
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2 Tbspwhite wine vinegar
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1 smred chili, finely chopped
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2fresh bay leaves, torn (or 1 dried)
- TO COOK THE CHICKEN
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120 mlolive oil (4 fl.ozs. )
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4 lgshallots, cut into quarters
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2carrots, cut into matchsticks
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150 gfresh asparagus, cut into 3/4-1 inch pieces (5oz, can use peas in a pinch)
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1 pinchsaffron strand, soaked in 5 tbsp warm water
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lemon, zest only, to garnish
How To Make spanish chicken breasts with lemon
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1TO MARINADE:
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2Season the chicken breasts with salt and freshly ground black pepper and place in a dish together with the rest of the marinade ingredients. Mix together well, then cover and place in the fridge to marinate for at least two hours, turning the chicken breasts over from time to time.
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3COOK THE CHICKEN:
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4Preheat the oven to 180C/365F/Gas 4.
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5Heat a large ovenproof frying pan until hot, then add 90ml/3fl oz of the olive oil, the shallots, carrots and asparagus and gently fry over a low heat until the vegetables are barely softened, remove the vegetables from the pan with a slotted spoon and set aside. Add the remaining 30ml/1fl oz of olive oil to the pan and heat.
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6Remove the chicken from the marinade and pat dry. Add the chicken breasts to the pan and fry for 2-3 minutes on both sides, until golden-brown all over.
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7Remove from the heat and return the vegetables, then, using a fine sieve, strain the marinade over the chicken and discard the solid marinade ingredients.
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8Transfer to the oven and cook for one hour, or until the chicken is cooked through and the sauce has reduced by half. About 15 minutes before the end of cooking time, pour in the saffron and its soaking liquid.
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9To serve, remove the chicken from the oven and place onto plates. Place spoonfuls of vegetables alongside and spoon the sauce over. Garnish with freshly grated lemon zest sprinkled over the top.
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