Chicken with Chickpeas & Verjuice

Chicken with Chickpeas & Verjuice

A quick and easy recipe with a pleasing balance of sweet, sharp and salty. The verjuice imparts a mild lemony tartness but you could use chicken stock, sharpened with some lemon juice instead.

Serves 4

INGREDIENTS

250 ml (1 cup)
white verjuice (or chicken stock)
4 tablespoons sultanas
3 tablespoons olive oil
4 chicken breasts
salt
freshly ground black pepper
240 g chickpeas (1 x 400 g can, drained and rinsed)
2 tablespoons capers
4 large sprigs fresh parsley,
roughly chopped or torn

METHOD

Soak sultanas in the verjuice to plump them up.

Meanwhile, heat the oil in a large frying pan. Season the chicken with salt and black pepper and brown on both sides. Drain off any excess oil.

Add the verjuice and sultanas to the pan, then the chickpeas and cook over a medium heat until the chicken is cooked through.

Add the capers. Taste and season, if necessary. Stir through parsley and serve