Pan Roast Chicken with Garlic and Shallots
|Boneless chicken breasts||4|
|Garlic||12 Clove (60 gm)|
|White wine||6 Fluid Ounce (175 Milliliter)|
|Extra virgin olive oil||2 Tablespoon|
|Double cream||6 Fluid Ounce (175 Milliliter)|
|Dried pasta||1 Pound (500 Gram)|
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.
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.