CATEGORY:
Poultry
SERVES:
4
Glazed Hazelnut Chicken
INGREDIENTS
- 4 portions chicken breast, about 200 g/ 7 oz each
- 7 oz whole hazelnuts, unroasted, 200 g
- 2 small onions
- 1 tablespoon olive oil
- 2 tablespoons Cognac (optional)
- 5-6 tablespoons apricot jam
- Fine sea salt and pepper
- Chives, chopped, for garnish
METHOD / INSTRUCTIONS
- Preheat oven to 400°F (200°C).
- Pat the chicken portions dry, sprinkle them generously with salt and pepper on both sides. Place in a shallow oven dish, close to each other, there should not be any space in between the chicken breasts.
- Roast hazelnuts in a pan, stirring frequently to prevent burning and without adding any fat, until fragrant (about 5 minutes). Remove to a large plate, let stand until cool enough to handle, then rub them between your palms to remove as much of the skins as possible; you don’t have to remove every bit of it. Chop the hazelnuts roughly.
- Make topping: Chop the onions finely. Heat the oil in a pan and cook the onions until golden. Add the hazelnuts, stir well for a couple of minutes, then add the Cognac and the apricot jam. Mix well and pour this mixture over the chicken.
- Cover the dish with aluminum foil, ensuring that the foil doesn’t touch the chicken, and bake for 20 minutes. Remove the foil and continue baking, uncovered, for about 10-15 minutes or until the chicken is cooked through and the glaze is sticky.
- To serve, sprinkle with chives and serve immediately.