Artichoke And Sage Seasoned Pan Seared Chicken
INGREDIENTS
1 whole chicken or 4 chicken pieces
4 roasted artichoke quarters
8 baby sage leaves
freshly ground black pepper
2-3 tblsp lemon scented olive oil
150 grams sugar snap peas
4 roasted artichoke quarters, sliced
1/4 tblsp lemon scented olive oil
1 tblsp lemon juice or wine vinegar
1 tblsp chopped capers
2 tblsp sliced fresh sage leaves
4 roasted artichoke quarters
8 baby sage leaves
freshly ground black pepper
2-3 tblsp lemon scented olive oil
Salad
500 grams waxy potatoes, peeled and diced150 grams sugar snap peas
4 roasted artichoke quarters, sliced
1/4 tblsp lemon scented olive oil
1 tblsp lemon juice or wine vinegar
1 tblsp chopped capers
2 tblsp sliced fresh sage leaves
Scented olive oil add a delicate flavour where used and this combination with sugar snap peas and new season waxy potatoes is ideal for a dinner with friends.
Share:
METHOD
1. Cut the chicken in quarters if it is whole. Cut a pocket in the thickest side of the chicken breast. In the chicken leg and thigh portions, cut the bone out of the thigh portion only.
2. Season the pockets with pepper and add slices of artichokes and 2 sages leaves to each portion. Secure the opening with a skewer.
3. Heat the oil in an oven-proof frying pan and gently brown the chicken pieces on both sides. Transfer to a 180 degrees Celsius for 25 minutes or until just tender.
4. snap peas. In a bowl toss together the potatoes, peas, artichokes, olive oil, lemon juice, capers and sage. Season well with salt and pepper.
COOKS TIPS
If you do not have lemon scented olive oil use good quality olive oil. You can buy roasted bottled artichokes in most good supermarketsThere are no comments for this recipe. You can leave a comment below.
You need to be Registered and Logged In to post a comment
