Our tested Glazed Chicken Breast Chowder: bright, generous, and balanced with roasted pepper. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the roasted pepper 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. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the lemon and the rest of the roasted pepper flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mediterranean
Members
Our tested Grilled Black Bean Roast: garden, generous, and balanced with feta and mint. Serves...
Mediterranean This Mediterranean Salad leans on garlic and chilli to do the heavy lifting. We roast the Sweet...
Mediterranean This Mediterranean Hash leans on garlic and chilli to do the heavy lifting. We grill the Black...
Mediterranean A sun-ripened take on Chickpea Bisque, built on garlic and chilli and finished the way we like...