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30 minutes

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Roast chicken with Paloise sauce

30 minutes

Roast chicken with Paloise sauce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

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

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

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Roast chicken with Paloise sauce

Roast chicken with Paloise sauce

Ingredients

Method