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fluid ounces olive oil butter chicken breasts salt fluid sugar salt carrots flat leaf parsley chervil
Viewed: 28 - Published at: 9 years agoIngredients
- 2 fluid ounces olive oil
- 2 ounces butter
- 4 chicken breasts, skin on
- salt and pepper
- 17 12 fluid ounces mineral water
- 1 ounce sugar
- 1 teaspoon salt
- 18 ounces chantannay carrots or 18 ounces baby carrots, washed
- 1 ounce flat leaf parsley, chopped
- 1 ounce chervil, chopped
Method
- Preheat the oven to 190C / 375F / Gas Mark 5.
- Heat a frying pan and add the oil.
- Season the chicken with salt and pepper and place in the pan, skin side down.
- Fry for 5 minutes until golden-brown, then turn over and place in the oven.
- Roast for 8 to 10 minutes until tender, then remove and rest for 5 minutes.
- In the mean time, put the water, sugar, salt and butter in a saucepan, then add the carrots, bring to the boil, turn down to a simmer, cover the pan and cook for 5 minutes.
- Remove the lid and allow the liquid to reduce to a syrup on a high heat, then add the chopped herbs and serve with the chicken.
