| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Grigson |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts |
| 3 |
tb |
Mixed wild; common and lemon |
|
|
; thyme leaves (or |
|
|
; just common thyme |
|
|
; if necessary) |
| 4 |
tb |
Olive oil |
| 1 |
|
Lemon; juice of |
| 3 |
|
Garlic cloves; crushed |
|
|
Salt and pepper |
| 1/2 |
|
Lemon |
| 1/2 |
tb |
Roughly chopped thyme leaves; of whichever sort |
|
|
; you like |
INSTRUCTIONS
TO SERVE
1 Put the chicken breasts into a shallow dish or a plastic bag with no
holes in it. Bruise the thyme leaves in a mortar and mix with the olive
oil, lemon juice, garlic, salt and pepper.
2 Pour this marinade over the chicken in its dish or bag, and turn the
pieces to evenly coat. Cover the dish or knot the bag. Marinate for at
least four hours, turning the pieces or the bag every now and then.
3 To Sear the Chicken: Put a griddle or heavy cast-iron frying pan on a
high heat and leave for five minutes until very hot. Put the chicken pieces
on it in a single layer, skin-side down, and leave for 4-5 minutes before
turning.
4 Give them 4-5 minutes depending on their size on the other side. Reduce
the heat and give them another 4-10 minutes or so, until cooked through.
5 Put the cooked chicken on individual plates or one large serving dish.
For an elegant presentation, slice each breast and fan out on individual
plates. Quickly squeeze the juice of the half lemon over the chicken
breasts and sprinkle with the fresh thyme leaves. Serve immediately.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.
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