Mike Devlin's Mediterranean Chicken Recipe
Today we are going to make something very easy, flavourful, bright, and healthy (ugh, I know right?). Is it truly Mediterranean, or is that what I am calling it because of what we're putting in it? I will let you, dear reader, decide.
WHAT YOU NEED (FOR TWO)
2 chicken breasts
A lemon
2 garlic cloves
A glass of white wine
Dried oregano
S&P
An onion
Button chestnut mushrooms
Tenderstem broccoli
Cherry tomatoes
Black olives
This is done in two stages, so if you wanted to eat it today you should have started yesterday, so let’s roll back to then.
Grab a sealable bag or sealed container and place your chicken breasts inside, along with a glass of white wine, zest of one lemon and half a lemon's juice, S&P, smashed/smushed garlic, and a good pinch of oregano. Close it up and stick it in the fridge.
Is it today yet? Oh good. Remove the chicken and allow it to come to room temperature.
Large frying pan on medium heat, a glug of olive oil, and then the chicken breasts. We are browning them off here.
Slice up your onion and put them in the pan to sweat off.
Now add everything else, plus the brine we made yesterday for the breasts. If there isn't enough liquid in the pan, you can either top up with water or some more wine. Yeah, you already know which one I'd go for ...
Simmer for about 25 minutes, and then with a slotted spoon plate up everything in a shallow bowl. You could at this point sprinkle a little paprika to make it 'glow'.
Now then, is it actually Mediterranean, or are we cheating?
