About this recipe:Deep-frying fresh basil in olive oil really brings out its flavour! The chicken is simmered in white wine with thyme, bay leaves and cherry tomatoes. Serve over rice to soak up every last bit of the flavourful juices.
75ml olive oil
1 (25g) pack of fresh basil, roughly chopped
4 bone-in chicken breasts
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
250ml chicken stock
250ml white wine
2 tablespoons balsamic vinegar
2 bay leaves
1/2 teaspoon ground dried thyme or 1 teaspoon fresh thyme
185g long grain rice
300g baby plum tomatoes, halved
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Method Prep:15min › Cook:35min › Ready in:50min
Heat oil in a large frying pan over medium-high heat. Cook basil in oil until it begins to get crispy and has a strong basil smell; this will take several minutes. Scoop basil out of oil with a slotted spoon and drain on kitchen towels.
Remove half of the remaining oil from the pan. Sprinkle chicken with salt and pepper to taste and brown in oil; this should take about 4 minutes per side. Stir in chicken stock, wine and balsamic vinegar. Season with bay leaves and thyme. Cover, simmer over low heat until chicken is done and sauce is reduced; this should take about 25 minutes.
In a small saucepan, combine water and rice. bring to the boil. Reduce heat to low, cover and cook for 20 minutes.
Place tomatoes in the pan with the chicken, cover and simmer until the tomatoes are warm. Spoon chicken, tomatoes and sauce over rice. Garnish with fried basil.