The sun is shining and barbecues are out, so here’s a fantastic simple chicken recipe to cook outdoors.
Most people drink beer with barbecue food, but our new sommelier Anne Malhere (follow her on twitter here) has some great wine suggestions; she matches a White Burgundy (Saint Veran, Macon) or a Provence Rose Wine with these chicken escalopes.
What you need (serves 2)
2 chicken breasts
1 clove garlic finely sliced
Finely grated rind of 1 lemon
Juice of ½ lemon
2 dessertspoons of olive oil
Sprig of fresh rosemary chopped
Salt & pepper
What you do
Take the chicken breast and slice in half to envelope and make it thinner (like an escalope).
With the tip of a sharp knife make a few criss cross incisions.
Pour over the lemon juice, rind, rosemary, garlic and olive oil. Season with a little salt and pepper and leave to marinate for 15 minutes.
Meanwhile, cook the chicken on the BBQ well on one side with a little olive oil, flip over and cook the remaining side which has the garlic and lemon and for 30 seconds or so.
Paul’s Tip
Excellent served with pasta, rice or steamed potatoes
-Paul Heathcote
