Parpy Chicken: Difference between revisions
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===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
'''Prepare [[Chicken|chicken]]''' | '''Prepare [[Chicken|chicken]]''' | ||
| Slash [[Chicken|chicken]] breasts across about 5 times. Make the cuts fairly deep because you want the [[Marinade|marinade]] to really penetrate. | |||
| Place in a shallow bowl | |||
'''[[Marinade]]''' | '''[[Marinade]]''' | ||
| First [[Microwave|microwave]] the whole [[Lemon|lemon]] for about 15 seconds. This will enable you to extract the maximum amount of [[Juice|juice]] | |||
| Cut the [[Lemon|lemon]] in half and squeeze the [[Juice|juice]] out into a small mixing bowl removing any pips | |||
| Add the [[Oil|oil]] and the Crushed [[Garlic|garlic]] and season generously | |||
| Mix well and pour over the [[Chicken|chicken]] breasts | |||
| Cover with [[Clingfilm|clingfilm]] and place in the [[Fridge|fridge]] | |||
| Pour yourself a glass of [[Wine|wine]] and relax for half an hour | |||
| After half an hour turn the [[Chicken|chicken]] over in the [[Marinade|marinade]], re-cover and put back in the [[Fridge|fridge]]. | |||
| Time for another glass of [[Wine|wine]] | |||
| Turn [[Chicken|chicken]] over after half an hour (the chicken needs at least 1 hour of [[Marinating|marinating]]) | |||
| Heat a smallish [[Frying pan|frying pan]] over a medium heat and when hot put the [[Chicken|chicken]] in the pan cut-side-up together with half of the [[Marinade|marinade]] | |||
| Cook for 10 minutes [[Basting|basting]] regularly with the [[Marinade|marinade]] | |||
| Check the underside of the [[Chicken|chicken]] after about 10 minutes. If nicely [[Brown|brown]], turn it over and put in the rest of the [[Marinade|marinade]]. | |||
| Give this side 10 minutes, again [[Basting|basting]] regularly. | |||
| The [[Lemon juice|lemon juice]] will evaporate leaving a nice [[Brown|brown]] sticky residue on the [[Meat|meat]]. The [[Oil|oil]] will separate. | |||
| Give the [[Meat|meat]] a little cut in the middle and check that it's not pink. | |||
| Time for more [[Wine|wine]] | |||
}} | |||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve immediately with [[Croquette potatoes|croquette potatoes]] and [[Peas|peas]] with the juices and [[Oil|oil]] from the pan poured over | Serve immediately with [[Croquette potatoes|croquette potatoes]] and [[Peas|peas]] with the juices and [[Oil|oil]] from the pan poured over | ||
Revision as of 06:20, 11 August 2023
| 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
{{RecipeMethod 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 Marinade | 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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