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  • Seasonal local food recipe No 118: Angela Hartnett’s chicken with lemon, and chilli broccoli

    Posted on October 21st, 2011 charlotte No comments

    Another of Angela Hartnett’s mid-week supper suggestions in the Guardian‘s Food & drink section (the Murano chef patron is fast becoming a favourite of ours).

    It’s a variation on the classic Italian broccoli al peperoncino or red hot broccoli and pairs up the calabrese/broccoli and fresh red chillies in Camel CSA’s veg boxes this week.

    Angela advises: “The chicken can be served hot or cold, but you want the cooking juices to soak into the broccoli. It’s spicy, so tone down the chilli if you want.”

    Serves four
    Preparation and cooking time: 50-60 minutes

    Ingredients
    1 chicken, jointed, so you’ll have eight pieces – but halve each breast to make 10
    2 tsp sweet paprika
    5 tbsp olive oil
    50g butter
    1 small onion, chopped finely
    2 cloves garlic, chopped
    2 sprigs of thyme
    1 sprig of rosemary
    1 lemon cut into quarters
    300ml white wine
    200ml water (chicken stock if you have it)
    1 tsp sliced fresh chilli
    500g broccoli
    Freshly milled salt and pepper

    Method
    Season the chicken with salt and pepper and a sprinkle of some of the paprika powder.

    Heat a pan, add 1 tbsp of olive oil and the butter and brown the chicken all over. Remove from the pan, add the onion, garlic, thyme and rosemary and sauté for two minutes.

    Add the rest of the paprika, then after a minute return the chicken to the pan, along with the lemon. Pour the white wine into the pan, stirring well. Allow the wine to reduce, then add the water or stock and simmer for 20 minutes. Remove the chicken breasts as soon as they’re cooked, to stop them becoming dry, and allow the rest to cook for another five minutes.

    When all the chicken is cooked, leave to one side while you prepare the broccoli. Bring some salted water to the boil, and blanch the broccoli in it until just cooked. Drain the broccoli, then heat four tablespoons of olive oil in a large frying pan. Sauté the sliced chilli for one minute before adding the broccoli and tossing them together.

    Season, and serve on a large plate with the chicken on top, pouring over any extra juices.

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