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Rosemary & Basil infused chicken

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Jul. 16th, 2007 | 01:30 pm
posted by: meryddian in tastycreations


A couple of notes about this recipe:

- I prepared the oil a few days in advance. You can certainly buy pre-flavored oils to cut off prep time on the recipe, but I favor doing things by scratch.
- This recipe, like all of mine, tend to be forgiving about inexact quantities. Since I basically eyeballed the measuring amounts, this recipe is not "perfect".
- I made this recipe at Ren Faire over an open fire and an iron pot (left)), so I'm sure it'll work just fine at home, too. ;)

Rosemary & Basil Infused Oil

- 1 cup extra virgin olive oil (I prefer 'extra-light', but regular ok)
- a couple of freshly-picked sprigs of rosemary, chopped
- several freshly picked sweet basil leaves, chopped
- gratings or peelings from 1 ripe lemon (a sharp peeler and a light hand works much faster than grating!)

Place fresh rosemary, basil and lemon gratings/shavings in a bottle or jar. Pour over the olive oil. Cover tightly and shake well.

I like to put the bottle in a hot-water bath for half an hour or so to warm the oil to help better infuse the flavors, but it's not necessary.

You can leave this oil as-is on your shelf for a week or so. It also makes a yummy bread-dipping oil. :)


Pre-cooking Marinade

- 1 bottle of hard cider
- 1/2 tsp celery salt
- couple sprigs of fresh rosemary, bruised
- squeeze of lemon (bottled lemon juice ok)

You can do this either way: Place chicken breasts/fillets in Ziploc bags, add enough cider to keep meet covered, add spices, seal, and put in the fridge. Or you can use a bowl, either way works. I marinate my chicken anywhere from 12 hrs to 2-3 days.


The final recipe:

- I made this with approximately 3 lbs of chicken, 1 pint of chopped Baby Bella mushrooms, 1 diced red pepper, 1 diced green pepper, 2 shallots, and about 2/3 cup of the rosemary/basil oil listed above. (Drain oil from herbs first). Adjust accordingly.
- 1 whole lemon

- Heat your skillet. Pour a liberal amout of the rosemary/basil oil in the pan. Add diced shallots and heat til sizzling; add marinated chicken breasts/strips. (be careful; the cold chicken will make the oil pop!)
- Put your chopped mushrooms over the chicken.
- Put lid on pan and allow to cook about 2/3 done.
- Cut a lemon in half; remove seeds.
- Squeeze as much of the juice of the lemons as you can into the skillet. (I've also made this with a bit of orange juice in addition to the lemon juice and it's fine that way too.)
- Flip chicken, add the diced peppers, and finish cooking.

This chicken works for a variety of presentations. You can remove from pan, drain, and use the chicken over salads or pastas. But it also is good on its own, with the mushrooms and peppers from the cooking pot served as a topping.

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