A bistro take on Chicken Breast Shakshuka, built on brown butter and finished the way we like it. Ready in about 1 hr 30 min and easily enough for 2 people.
Free to cook
Prep everything first: chop the aromatics, measure the brown butter elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the unsalted butter and the rest of the brown butter flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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