Mediterranean confit chicken breast

Mediterranean confit chicken breast

Total: 3 hr 20 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / people: 255 kcal
, Fat: 11 g
, Carbohydrate: 1 g
, Protein: 37 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mediterranean chicken

1 tbsp oil
4 chicken breasts
1 tsp salt
a little pepper
100 g green olives
1 organic orange, zest peeled into thin strips using a peeler
8 sprigs thyme
2 garlic cloves, thinly sliced
8 dl olive oil (not cold-pressed)
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Utensils

2 preserving jars, each approx. 1 l

How it's done

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Preheat the oven

Preheat the oven to 80°C.

Mediterranean chicken

Heat the oil in a frying pan. Season the chicken breast, brown for approx. 4 mins. on each side, remove from the pan, transfer to the preserving jars. Add the olives, orange peel, thyme and garlic. Place the jars on a baking tray. Pour in the oil until the meat is just covered.

To braise in the oven

Approx. 3 hrs. in the lower half of the preheated oven. Remove the jars, remove the meat from the oil, serve with the olives and garlic.

Good to know
Tip: Pour the cooled oil through a fine sieve, cover and leave to stand for approx. 1 day until the meat juice is set. Carefully strain the oil once more so that the meat juice remains in the jar. Store the oil in an airtight container in a cool, dark place for max. 1 month. The oil can be used for frying and steaming meat, fish and vegetables.
Serve with: Risotto

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