Baked Chicken in Parsley Shallot Sauce
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
381
Fat
23.6g
Saturated Fat
6.2g
Carbs
1.7g
Sugars
0g
Protein
39.4g
Fibre
0g
Sodium
1.884g
Ingredients
3.5 tbsp salt
470 ml water
4 chicken fillets
Olive oil
Black pepper
2 tbsp olive oil
1 garlic clove, peeled and halved
2 shallots, finely chopped
1 knob of butter
1 handful of fresh flat-leaf parsley, chopped
Juice from 1/2 a lemon
Salt and black pepper
Method

1 In a large jug, mix the salt and water and let the salt dissolve. Pour the brine into a resealable plastic bag, add the chicken fillets and seal the bag. Place in the fridge for four hours.

2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Remove the chicken from the bag and rinse it well under cold water. Pat the chicken dry with kitchen paper and brush with olive oil. Rub with a little black pepper.

3 Heat a large pan or griddle pan over a medium-high heat until almost smoking. Cook the chicken fillets for five minutes, then turn them over and cook for another five minutes.

4 Remove the chicken to a baking dish and bake in the oven for another 10-15 minutes.

5 For the sauce, heat a small pan over a medium heat. Add the oil, garlic and shallots and cook for one minute. Add the butter, letting it foam and brown a little for one more minute. Remove the garlic pieces and discard, then add the parsley, lemon juice, salt and pepper. Stir for 2-3 minutes, then remove from the heat.

6 Remove the chicken from the oven and allow to rest for a few minutes. Serve the chicken with the parsley shallot sauce and roast potatoes.