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Pan Roast Chicken With Garlic And Shallots

Fettuccine.Inn's picture
Ingredients
  Boneless chicken breasts 4
  Garlic 12 Clove (60 gm)
  Shallots 8
  White wine 6 Fluid Ounce (175 Milliliter)
  Extra virgin olive oil 2 Tablespoon
  Salt To Taste
  Double cream 6 Fluid Ounce (175 Milliliter)
  Dried pasta 1 Pound (500 Gram)
Directions

Preheat oven to 200°C (400°F) Gas 6.
Place chicken skin-side up, with garlic and shallots, in a large oven-proof frying pan.
Pour over wine.
Drizzle chicken skin with oil and sprinkle with salt and pepper.
Roast until chicken is cooked through and skin is crisp and golden, 25-30 minutes.
Remove chicken, garlic and shallots and cover to keep warm.
Bring chicken juices to a simmer over medium high heat.
Add cream and cook, stirring constantly, until hot through, 1 minute.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain.
Add pasta to the hot sauce.
Toss well to coat.
Slice each chicken breast crosswise into 3 pieces.
Top pasta with chicken, garlic and shallots.
Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken
Preparation Time: 
35 Minutes
Cook Time: 
45 Minutes
Ready In: 
80 Minutes
Servings: 
4

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