Ingredients

Method

• 4 T capers , drained
• 1 lemon, zested
• 2 garlic cloves
• 3 T butter
• 3 T Italian parsley
• ½ t salt
• 4 free-range skin on chicken breasts
• For the paloise sauce:
• 3 shallots, finely diced
• 2 T butter
• 2 T white wine vinegar
• 2 free-range egg yolks
• 1 T lemon juice
• salt, to taste
• 200 g butter, melted
• 15 mint leaves, finely sliced

Method

Ingredients

1. Preheat the oven to 180°C. Using a mortar and pestle, pound together the capers, lemon zest, garlic, butter, parsley and salt.

2. Stuff the herby butter under the chicken skin and season the skin with salt. Roast for 20 minutes, or until cooked through.

3. To make the sauce, gently fry the shallots in the butter until translucent. Add the vinegar and cook until reduced. Set aside. Place the egg yolks, lemon juice and salt in a bowl. Slowly pour in the butter while whisking until the sauce thickens and coats the back of a spoon. Mix in the cooked shallots and mint. Serve immediately over the chicken.

Find more chicken recipe here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly 
Food Assistant: Cheri Kustner