Light v dark meat:Chicken drumstick tray bake (left) and chicken breast paillard.William MeppemThis is sponsored content for Lilydale
In the red corner we've got the dark meat:chicken thighs with fennel lemon and tomato,and in the blue:chicken breast with garlic,sage and capers. Which one will win? I love them both,and I hope you do too.
Chicken thigh bake with garlic,fennel and tomato
- Butterfly the chicken breasts and place them in between two sheets of baking paper. Use a rolling pin to bash the chicken until it is about 3-4mm thick. Remove the paper and season the chicken with salt and pepper on both sides. Dump the flour onto a plate or tray and dredge the chicken in the flour.
- Set a wide flat skillet over high heat and add the olive oil. When the pan is hot,add the chicken and cook for 1-2 minutes per side,until it is slightly golden. Remove the chicken from the pan and reduce heat to medium.
- To make the sauce,add the butter and garlic to the same pan. When the butter has browned,add in the capers and sage and fry them for 30 seconds. Add the chicken stock and scrape the bottom of the pan. Add the lemon zest and juice and reduce the sauce by half. Return the chicken to the pan,coat it in the sauce and cook for a further 30 seconds to 1 minute just to heat through. Serve immediately.
Serves 2
For nearly 20 years,passionateLilydale farmers have been perfecting free range farming based on one simple belief:chicken that's raised better,tastes better. Today,our commitment to quality and to the welfare of our chickens is what sets us apart.
We work hard to raise Australia's favourite free range chicken. But that kind of devotion makes all the difference.
From our farm to your plate. Where the finest ingredients transform into memorable dishes.
Lilydale. Dedication you can taste.
These recipes are from episode eight of Good Food's new TV show,Good Food Kitchen,screening on Channel 9 at 1pm on Saturday,October 30,or catch up on9Now.