Serves 4


Ingredients:

4 (175g each) chicken breast, on the bone
2 cloves garlic, peeled and sliced
4 fresh rosemary sprigs
6 tbsp olive oil
grated rind and juice ½ lemon
2 tbsp dry white wine
salt and pepper
½ tsp Dijon mustard
2 tbsp balsamic vinegar
1 tsp sugar


Method:

  • Make several incisions in the chicken breasts and insert pieces of garlic and rosemary. Place the chicken breasts in a flameproof dish.
  • Mix together 2 tbsp olive oil with the rind and juice of ½ lemon, the white wine and salt and pepper and pour over the chicken breasts and leave to marinate for 45 minutes. Preheat grill.
  • Place the chicken breasts, skin-sides down, in the dish and cook under the hot grill for 5 minutes. Turn over and spoon the marinade over the top and grill for a further 10 minutes until the skin is crisp and brown. Whisk together the mustard, vinegar, sugar, salt and pepper and remaining oil. Add any cooking juices or marinade from the pan and spoon over the chicken to serve.

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