Seared chicken with Roasted Garlic and Mediterranean Sauce
Top tip ;
Roast the garlic ahead of time. Squeeze the cooked roasted garlic in a small jar covered in oil and place in the fridge until needed. It will become a go to ingredient for all your savoury recipes that need a kick of flavours.
Butterflying the chicken fillets allow to cook them very quickly and ensure the chicken stays moist when served!
For extra flavour, sauté the potato in a separate sauté pan with the roasted garlic and butter.
Ingredients
- 1 bulb garlic whole
- 2 tbsp olive oil
- 400 g baby potatoes
- 4 chicken filet butterflied
- 4 shallots finely chopped
- 1 courgette diced
- 1 red pepper diced
- 1 tbsp red pesto
- 1 dash Worcester sauce
- 1 tbsp mixed dried herbs
- 100 ml vegetable or chicken stock
- 200 ml white wine
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 180ËšC.
- In a roasting tray, place a layer of tin foil and lay the halved bulb of garlic and season well with salt and pepper. Cover with foil , and place in the oven.
- Roast in the oven for 35-40 minute. Remove from the oven and set aside to cool.
- In the meantime, prepare the potatoes, in a saucepan, place the baby potatoes and cover with water and season with some salt. Bring to the boil and simmer for 25-30 minutes.
- Once cooked remove from the heat. Drain, and cut in halves. Set aside.
- Preheat a large sauté pan over medium heat, drizzle oil and add the butterflied chicken filets. Sear for 2 minutes without moving to allow the chicken to colour on one side.
- Remove the chicken from the pan and add the courgette, pepper, shallots. Sauté for 2-4 minutes or so further.
- Then spoon over the pesto, add the white wine, and stock.
- Squeeze out the roasted garlic into the sauce and stir to combine all the ingredients.
- Add the chicken back into the sauce and simmer for a further 2-3 minutes or until the chicken is fully cooked and the sauce is coating the vegetables.
- Check the seasoning.
- Serve the chicken with the vegetables and sauce. Enjoy piping hot.