I was quite keen to try this recipe. I loved the sound of the flavour combinations. It was pretty good but not as fabulous as I had hoped. The recipe didn’t scale down that well and I used chicken breast with no bone instead of the chicken thighs and the chicken was a bit dry. I don’t like chicken thighs so I always use chicken breasts. I think this recipe could work with chicken breast but I cooked it for a too long. The recipe is available here:
I had 2 chicken breasts (about 400g) so initially scaled the recipe down by 4. But this just wasn’t enough to make the sauce. So I used half the sauce ingredients and that turned out about right and only add about 20 calories. So the final ingredients (to make 2 servings) were:
- 400g of chicken breast
- 1/2 tsp of extra virgin olive oil. I think you could use ordinary olive oil.
- 1.5 sprigs of rosemary, removed from stem
- 2 tsp of minced garlic
- 2 tbs balsamic vinegar (Mine wasn’t aged)
- 2 tbs white wine. I used pinot gris this time but normally just use what ever is in the fridge. I buy the small packets of wine from the supermarket for cooking if nothing is open.
- 60ml chicken stock. I didn’t use low-sodium – I am a bit of a salt fan even though I know it is not as healthy.
- salt and pepper. I didn’t use kosher salt as I didn’t want to buy an ingredient just for this recipe.
I pretty much followed the recipe. I browned the chicken for about 5 minutes. I cooked the chicken for 25 minutes but it was a bit dry. I think I would try 15 minutes next time and check to see if the chicken is cooked. I simmered the sauce at the end for only 6 minutes and it was quick thick at that point.
So using chicken breast and the smaller amounts, this would take about 30-35 minutes which is not bad. Prep time was minimal. Because I used minced garlic, the biggest task was trimming fat of the chicken and removing the rosemary from the stem. All up prep took about 5 minutes. So not a mega quick meal but pretty good. It comes out at about 240 calories per serve and I served it with a jacket potato so all in all a low calorie meal.
I have put half the recipe in the fridge and given it is going to be 37-39 degrees celsius over the next few days, will try it as a cold dish.