Parpy Chicken: Difference between revisions
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====Best recipe review==== | |||
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''<span class="reviewTitle">Why parpy?</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span> | |||
<span class="reviewDesc">Oh, I think I can guess! Really? 😇</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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An extremely simple and very flavoursome way of cooking [[Chicken|chicken]] breasts. | |||
[[Image:Parpy Chicken marinade.jpg|thumb|300px|right|Ready to marinate]] | [[Image:Parpy Chicken marinade.jpg|thumb|300px|right|Ready to marinate]] | ||
{{RecipeIngredients | {{RecipeIngredients | ||
Revision as of 13:02, 28 December 2021
| Parpy Chicken | |
|---|---|
Best recipe reviewWhy parpy? 4.5/5 Oh, I think I can guess! Really? 😇 The Judge |
| Servings: | Serves 2 |
| Calories per serving: | 173 |
| Ready in: | 1 hour 30 minutes |
| Prep. time: | 1 hour 10 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 23rd October 2012 |
An extremely simple and very flavoursome way of cooking chicken breasts.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 skinless & boneless chicken breasts
- Juice of one lemon (see method)
- A good 3 tablespoons of extra virgin olive oil
- 1 clove garlic crushed
- Salt & pepper
Method
Prepare chicken
- Slash chicken breasts across about 5 times. Make the cuts fairly deep because you want the marinade to really penetrate.
- Place in a shallow bowl
- First microwave the whole lemon for about 15 seconds. This will enable you to extract the maximum amount of juice
- Cut the lemon in half and squeeze the juice out into a small mixing bowl removing any pips
- Add the oil and the Crushed garlic and season generously
- Mix well and pour over the chicken breasts
- Cover with clingfilm and place in the fridge
- Pour yourself a glass of wine and relax for half an hour
- After half an hour turn the chicken over in the marinade, re-cover and put back in the fridge.
- Time for another glass of wine
- Turn chicken over after half an hour (the chicken needs at least 1 hour of marinating)
- Heat a smallish frying pan over a medium heat and when hot put the chicken in the pan cut-side-up together with half of the marinade
- Cook for 10 minutes basting regularly with the marinade
- Check the underside of the chicken after about 10 minutes. If nicely brown, turn it over and put in the rest of the marinade.
- Give this side 10 minutes, again basting regularly.
- The lemon juice will evaporate leaving a nice brown sticky residue on the meat. The oil will separate.
- Give the meat a little cut in the middle and check that it's not pink.
- Time for more wine
Serving suggestions
Serve immediately with croquette potatoes and peas with the juices and oil from the pan poured over
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