4 skin on chicken breasts (thighs would work well too)
Salt
1 ¼ cup heavy cream
2 cup chicken stock
Salt & pepper
Paste –
3 garlic cloves
1 bunch basil leaves
1 red chili
4 oz sun dried tomatoes
1 T tomato paste
Squeeze of lemon juice
Zest of 1 lemon
2 T sun-dried tomato oil
1 tsp smoked paprika
2 pinches dried oregano
1 T water
Salt and pepper
- To make the paste, add all the paste ingredients into a blender and blitz until smooth.
- Season the chicken generously with salt, then sear in a medium-high heat pan with a splash of oil, skin side down, until golden brown and crisp. this will take 5-10 minutes.
Flip over and cook for another 2 minutes. Remove from the pan and set aside. - In the same saucepan add a splash of oil and fry the paste over a medium heat for a few minutes.
- Add the cream, chicken stock and season with salt and pepper to taste. Bring to a boil, reduce heat to medium low and cook for 5 minutes. Add the chicken back on top of the sauce (don’t submerge the skin), then place into a convection oven 320 F for around 25 minutes until the chicken has cooked through.
- Remove from the saucepan, leave the chicken to rest for 10 minutes and then slice and serve with the sauce.
Serve over mashed potatoes.
