1. *I didn’t fry the chicken pieces. Instead I simply drizzled a little oil and lemon over them and cooked them in the oven for 35 minutes. The time depends on the thickness of your pieces. These were thick as you can see in the pictures. I could have sliced them a bit more thinly, methinks.2. I also didn’t have any rosemary so did without but fresh from the garden would have been nice. The other herbs were dried. Tarragon isn’t all that common here but you can find it if you look.3. I always use a jam jar for marinades or vinaigrettes: you just screw the lid on tight and shake it hard! Afiyet olsun!
Tasty Swedish Chicken in Herbs
As I write, Federer and Nadal are battling it out on centre court on TV and I idly wonder what their diet is like.
This cold chicken dish fits the bill perfectly for a ladies’ lunch: light, tasty and deliciously moist. My Swedish friend Ylva who always has good recipes tucked up her sleeve served it the other day and it was the perfect choice for a sunny lunchtime in late spring. The good thing about it is that it is made and assembled in advance so no disappearing in the kitchen at the last moment. Any leftovers can be wrapped in foil and kept in the fridge for the next day. In fact it’s a good idea to make sure there are some leftovers just for this purpose! It would also be great for a potluck. She served it with a green salad and a delicious aubergine dish, by the way. I served it with kısır and green beans when I made it yesterday and very nice it was too!
Originally the liquid measurements were in dl and I had to phone Ylva up to ask what that was. Turns out it stands for decilitre ie 10 to the litre but luckily 1dl = ½ cup. The marinade recipe below makes a lot, suitable for a large gathering. I halved it and it was perfect for three chicken breasts.
Ingredients for Chicken in a Herby Marinade
6 chicken breasts
Marinade (enough for 6 chicken breasts)
1-2 tbsp white wine vinegar
½ cup olive oil
½ cup water
1 tsp salt
2 cloves garlic
1 tbsp French mustard
1 tsp tarragon/tarhun
1 tsp rosemary/biberiye
½ tsp thyme/kekik
Method
· Preheat the oven to 150°C.
· *Fry the chicken in some oil or butter, place in an ovenproof dish, and cook in the preheated oven till cooked through. Meanwhile mix all the ingredients for the marinade together.
· Remove and let cool. Then slice neatly and pour the marinade over. Cover with clingfilm and let sit in the fridge overnight (or at least for a few hours).
Mmmmm…sounds delicous!
Wonderful chicken dish.. Love the simplicity yet packed with flavor!
I really recommend this one because as you say, it is both delicious yet simple to prepare!
looks like a fantastic dish, must give it a try!
I love your photos by the way, and your signature at the corner looks very neat!:)
Ozlem
Oh thanks for your comment re the photos, Özlem! Am still on a journey trying to improve but I love it.